Tricia Houston, chef and owner of The Farmstand Market & Cafe in Union, Kentucky, completes the TL&CC Q&A this week.

What is your idea of perfect happiness? That moment when a guest comes up to you and says “That the was the best (whatever it is) I have ever eaten.”

What is the purest thing you have ever tasted? Morel mushrooms.

What is the best thing you can do with your hands? Plant a garden.

What was your first experience with sustainable eating? Anything and everything I have grown or raised as a farmer.

What do you love most about what you do? The people that come over and over to our establishment, and tell us that they love what we do.

What do you consider the most overrated ingredient? Truffles.

What’s the best thing you’ve ever been taught? Be true to yourself.

Is there anything you don’t particularly care to eat? Creamed pearl onions and peas.

If you were to die and come back as a person or a thing, what would it be? Butterfly.

When was the last time you ate out, and where? Pickled Pig’s new deli in Walnut Hills, Cincinnati.

Are there any mentors or food heroes you would like to thank? Suzanne DeYoung – owner of La Soupe in Cincinnati. She is on a mission to rescue food that is headed to landfills, and transform it into meals for those who have food challenges. She ROCKS!

What are your favourite books or cookbooks? Pie Squared by Cathy Barrow, The Red Truck Bakery by Brian Noyes, and any one of the other 200ish cookbooks I have.

What is the dish on your own menu that most engages you? The Local Love Burger.

What do you make from scratch? Most everything.

What would you be doing if you weren’t doing what you are doing? Farming.

How do you like to spend your day off? In the gardens.

What does success mean to you? It’s not all about the money – rather it is about doing the best we can, taking care of the earth and making good food.

What is your current obsession, the thing you think about at 3am? Opening the new restaurant.

What are the qualities you most admire in others? Determination, empathy and a willingness to go the extra mile.

Can you tell us something we don’t know about you? I have fifteen cats. And no, I am NOT a crazy cat lady.

Which three words best describe your cooking style? Clean, inspired and passionate.

If you could eat only one thing today, what would it be? Brussels sprouts.

What do you see when you think of the cuisine of your own country? The cuisines and culture of every other country.

Which producer or supplier really brightens your day? Local Food Connection.

Which words or phrases do you most overuse? Local and sustainable.

Which talent would you most like to have? Singing.

If you could change one thing about yourself, what would it be? My temper.

What do you think the food of the future will look like? I really hope it is not all being made in petri dishes! I think it will be much like it is now – only MUCH less chemicals. Save the bees!

Do you have a motto or mantra? Don’t give up.

What is your number one sustainability tip or trick? Recycle, reuse, compost.

Tricia Houston, chef/owner at The Farmstand Market & Cafe