There are a lot of things we ask of our small but mighty kitchen crew at Sweet Beet Cafe.

Take what’s growing nearby. Follow the seasons. Make something creative with it. Make it really, really delicious. Have something for the vegan at the table, the gluten-free friend, the devoted breakfast sandwich person and the kid who may or may not be willing to try kohlrabi today.

And, whenever possible, help people feel a little more connected to the food growing around them.

It takes a certain kind of chef to get excited about all of that. Luckily for us, Tracey Fitts is exactly that kind of chef.