Wellness Food Here's What Actually Happens at a Farm-to-Table Restaurant Lauren Berlingeri is a model, fitness junkie, and wellness entrepreneur, and eating healthy is a huge part of her life—but these days, it can be really confusing to figure out what "eating healthy" even means. One minute, everyone's throwing chia seeds and kale into their smoothie bowls; the next, they're ditching grains and going vegan. By Health.com Editorial Team Health.com Editorial Team An article by 'Health.com Editorial Team' indicates a collaborative effort from our in-house team. Sometimes, several writers and editors may contribute to an article over the years. These collaborations allow Health.com editors to provide you with the most accurate, up-to-date, and comprehensive information available. The editors at Health.com are a dedicated team of experienced health editors, writers, and other media professionals who strive to bring trustworthy and responsible health and medical content to their readers. As a team, we have decades of experience in health journalism, and have worked at legacy publishers and some of the biggest news and media companies in the U.S. health's editorial guidelines Published on December 20, 2016 Share Tweet Pin Email Lauren Berlingeri is a model, fitness junkie, and wellness entrepreneur, and eating healthy is a huge part of her life—but these days, it can be really confusing to figure out what “eating healthy” even means. One minute, everyone’s throwing chia seeds and kale into their smoothie bowls; the next, they’re ditching grains and going vegan. 9 Superfood Upgrades That Will Make Your Meals Even Healthier That’s why Berlingeri aims to keep healthy eating simple by seeking out seasonal, locally grown foods. Fruits and veggies begin losing nutrients as soon as they’re picked, so fresh produce that’s grown nearby and eaten quickly is best for your health (not to mention the environment). Plus, fresh foods taste better. Berlingeri hunts down restaurants nationwide that serve farm-to-table cuisine. In this video, she visits Rosemary’s, one of New York City’s trendiest restaurants. Executive chef Wade Moises grows and harvests most of his own vegetables and herbs in the restaurant’s rooftop garden—a unique feature in an urban jungle like New York. 10 Forgotten Winter Fruits and Veggies Together, Berlingeri and Moises pick radishes, young garlic, snap peas, and, of course, rosemary. Using these straight-from-the-garden ingredients, Moises teaches Berlingeri how to prepare one of his signature dishes, a pasta primavera with a rainbow of veggies and homemade pappardelle noodles. The result: a nutrient-packed dish that’s bursting with rich flavors you can only get from ultra-fresh ingredients. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit