Tour Bus Chef

written by

posted on

September 15, 2025

Think back to school days when your class took an excursion to Washington, DC. Maybe it
was in connection with your civics studies or American History class. From Mount Vernon to
the White House, from the Capitol Building to the Smithsonian museums, history came alive
and memories were made.

If you’ve ever chaperoned a group on such an adventure, you can appreciate the planning and coordinating effort required to create a meaningful experience — keeping everyone together, attending to special needs, shepherding the group from place to place.

You may remember the bus ride, the hotel room, the Apollo 11 capsule. And you may remember a restaurant that provided sustenance for all that energy required to keep up with scheduled activities.

This is where Primo Family Restaurant in Alexandria, Virginia, shines with a reputation as a destination for coaches full of enthusiastic tourists.

Owner Jim Nicopoulos has heard tales from tour guides about waiting outside a restaurant with 80 fifth-graders for 40 minutes. Once inside, they waited another 30 minutes before their food was served.

Not so at Primo. The staff has perfected the art of serving 6 coaches at a time — 300 guests — in 29 minutes. They’re served in a dedicated banquet room, while normal restaurant business continues simultaneously in the dining room.

As a former delivery driver in Washington, DC, Virginia, and Maryland, I brought meat, eggs, and milk from Polyface and other farms to restaurants and small local grocers. Primo was on my route.

During tour season, Jim would call to give me the lowdown on the dinner schedule.

“I have buses coming at 5:00, another group of buses at 6:00, and a final group at 7:00. Can you be here before 4:30?”

The food served at Primo is prepared fresh.

There are no instant mashed potatoes, no microwaved frozen pre-cooked foods, no pre-made sauce packets.

Jim explains, “There are a lot of moving parts to getting a cooked meal to your table. How many people are involved in that process? When you create a dish, you must begin from where you source it, who will bring it. That’s probably 10-15 people who handle it before it gets to you. It could come on a jet, a boat, a tractor-trailer, or a van.

“When raw proteins arrive whole from the farm, it takes physical labor, expertise, and creativity to prepare it for the table.

It goes through another 8-10 people before the plate is clean & ready for service again. Someone has to order it. Someone has to check it in. Someone has to store it. Someone has to take it out and begin processing it. Someone has to get it ready for service in portion control. Someone has to cook it. Someone has to carry it from kitchen to table. Someone has to carry empty plates back and load the dishwasher, run the washer, empty it, & stack the dishes. It’s a cycle.”

So the next time you see smiling faces on the National Mall, groups of tourists, young and old, soaking up the history, consider that they will be dining somewhere. Imagine the choreography of producing their meal: truly a miracle for which to be grateful.

To learn more about Jim and his amazing restaurant, you can read my post: "Drone Pizza Deliveries and Outer Space Restaurants".

May you be deeply nourished,

Susan

Food Shortages

I'm in Oregon today speaking at the Azure Harvest Festival and a question from the audience during a Q&A stimulated a lot of discussion: "What do you think about the possibility and preparation surrounding food shortages?" David Stelzer, founder of Azure Standard, answered that the issue is not food volume, it's food nutrition. That was an interesting answer that has a lot of merit. As a nation, we are overfed and undernourished. This is the crux of the MAHA movement and the epidemic diseases we see in our country. At Polyface, we know the pastured meat and poultry we produce is far superior in essential phytochemicals and other nutrients due to the carotenes, exercise, and stress-free habitat we offer. You can taste the difference, feel the difference in texture, and measure it empirically. Perhaps my most poignant affirmation was our cat test. We purchased meat from the supermarket and offered our own for the four cats. They wouldn't touch the conventional meat (ground beef). Even though two plates and four cats would be much easier to accommodate if they spread out, all four crowded around the plate with our meat, eating it all and licking it up, before later sniffing and gingerly eating the supermarket counterpart. Since cats don't understand TV ads or USDA propaganda, they know what's good and what's not. We encourage anyone dismissive of food differences to ask their pets: you can trust them far more than doctors and experts. Yes, I get the nutrient deficiency angle on the shortage question. But I'd like to explore it a bit further. Right now, the world throws away more human-edible food, as a percentage of production, than at any time in human history. The planet is awash in food. Some 40 percent gets thrown away because it has a slight blemish, exceeds the sell-by date, or is tainted in some way. We have a fundamentally segregated food supply rather than an integrated one, and that creates a lot of unusable waste. The vulnerabilities of our food system, I think, are much more subtle. When I was in Uruguay two years ago, speaking at a conference, one of the other presenters was from Germany and showed a soil map of the globe. Not a single commercial agricultural region had a stable or positive soil trajectory. Every single area on the planet is losing soil; some faster than others, but globally our soil depletion continues without any sign of abatement. This is not a good trajectory. As much as the technocrats promise food without soil, that's not the way to bet. Soil is the skin of the earth. When it goes, famine results. The main difference now compared to centuries ago is that we have the capacity to move food around. Nobody starves due to a lack of food on the planet; they starve due to socio-political unrest and dysfunction. But what happens when massive areas can't grow anything anymore? Even being able to move food around doesn't help when there isn't enough. The soil trajectory does not look good. But at Polyface, we're building soil. Areas covered with shale (layered rocks) half a century ago now have a foot of soil on them. That's not the 3-5 feet that 150 years of inappropriate tillage eroded, but it's a build-back start. In addition to soil loss, as a planet we're seeing hydrologic decreases. The Oglala aquifer, which undergirds the irrigated agriculture in five states, has dropped more than 100 feet in the last half-century. At its current rate, it will be unpumpable in about 50 more years. Imagine if all those circular irrigation pivots in Nebraska and Kansas shut down. What then? At Polyface, we keep building ponds to inventory surface runoff. By definition, surface runoff occurs when rains come too fast at once or too much at one time for the soil to absorb it. Holding that and using it strategically in a drought is a way to reduce flooding during rain events and grow grass when it gets dry. This is one of the most landscape resilient techniques we can implement. Finally, major animal and plant diseases threaten the world's food systems like never before. African swine fever, hoof and mouth disease in cattle, and bird flu in poultry appear to be getting worse and covering larger areas. Why? We believe it's because chemicals and factory farming compromise the immunological systems in both plants and animals. Monocrops and chemical fertilizers wreak havoc on immune systems, opening the planet's food systems to new levels of fragility. In contrast, at Polyface, we believe happy animals and biodiversity offer the best antidote to immunological deficiency. Stress from unsanitary conditions, mono-species density, or dietary deficiency (rations or fertilizer) invites disease. Nature uses disease to cull the weak. Predators pick off the stragglers. This is the way biology works. But at Polyface, we keep these vulnerabilities at bay with compost fertilization, pasture rotations, and lots of species diversity, including pollinators and wildlife. Here's the point: the basic long-term vulnerabilities in the planet's food systems could all be reversed with practices Polyface uses every day. Looked at another way, the entire food shortage question could be answered if eaters and farmers implemented these ecological and immunological protocols, working together to rather than completely separated. We don't need to fall into an abyss of starvation. If we all simply began eating food from farms that build soil, increase water, and stimulate immunity, we could deliver a hospitable, abundant planet to our children. Reversing these trajectories wouldn't take much time or money. It takes intentionally-minded folks who connect the chain of sustenance from their plate to the planet. Polyface patrons do that. Thank you. Let's heal the land together. Joel

Choosing Your Farmers

10 questions to help you get to know the folks growing your food

The Crisis Beneath Our Feet

Bottom Line: Civilizations collapse from the ground up. Literally. And it's happening in America.

Tour Bus Chef

More from the blog

Food Shortages

Choosing Your Farmers

The Crisis Beneath Our Feet

About

Education

Polyface Farms

Healing the land one bite at a time!