Jenn Hall Writes

Edible Jersey: In the Kitchen with Mikey Azzara of Zone 7

To sit with Mikey Azzara for any length of time is to watch his mind at work. You sense that he is zooming in and out between macro- and micro-level details, considering them with equal intensity. He’s a man who thinks before he speaks. This makes sense. For Azzara’s company, Zone 7, to work, obsession with high-level quality and nitty-gritty logistics must collide. That’s because Zone 7 resides squarely in the heart of the Garden State’s food system.

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Published in the High Summer 2017 issue

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