{"id":316987,"date":"2016-01-20T00:30:05","date_gmt":"2016-01-20T05:30:05","guid":{"rendered":"http:\/\/grist.org\/?post_type=grist-50-profiles&p=316987"},"modified":"2016-01-20T00:30:05","modified_gmt":"2016-01-20T05:30:05","slug":"david-bancroft","status":"publish","type":"grist-50-profiles","link":"https:\/\/grist.org\/grist-50\/profile\/david-bancroft\/","title":{"rendered":"David Bancroft"},"content":{"rendered":"

Green cred:<\/b> Local, sustainable food is an ideal often aligned in people’s\u00a0minds with the East and West Coasts, for better or worse. But Bancroft proves that local, sustainable, and delicious can work in any pocket of America.<\/p>\n

For two years, he has run his restaurant Acre — named for the plot out back where he grows many of the restaurant\u2019s vegetables — as a means to celebrate the culinary heritage of the Black Belt region of Alabama. (The term \u201cBlack Belt\u201d refers to a swath of dark, fertile soil in the state.) Summer brings vine-ripened tomatoes, fall brings earthy, apricot-scented chanterelles. Acre\u2019s unique partnership with the Auburn University Meat Lab also provides local pork for the restaurant\u2019s legendary charcuterie program.<\/p>\n

\u201cWe have to fight twice as hard \u2014 Auburn is loaded with college-driven fast food restaurants,\u201d says Bancroft.\u00a0<\/span>\u201cPart of what we\u2019re doing is preaching and campaigning: \u2018This came from your neighbor, a family in your neighborhood, and it\u2019s accessible to you, too.\u2019\u201d<\/p>\n

What to expect in 2016:\u00a0<\/b>For the second year in a row, Bancroft is throwing a bash<\/a> to celebrate the local farmers who support his oyster program. \u201cOne of our new features and gems is all farm-raised oysters,\u201d he says. \u201cBeing able to have that right off the coast of Alabama is a treasure.\u201d<\/span><\/p>\n

Crimson pride:<\/b> When asked what Alabama seasonal means, Bancroft gets downright poetic. \u201cIt can be two grandpas talking about hunting season, or it\u2019s red snapper season, or when we get fresh Alabama white shrimp and royal reds, it\u2019s the smell of a low country shrimp boil,\u201d he says.<\/p>\n

Peach season might be Bancroft\u2019s favorite. \u201cChilton County peaches — I swear we rival Georgia in everything from football to passing chefs around,\u201d he says. \u201cI feel like our peaches are better.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

One of the leaders shaping green in 2016.<\/p>\n","protected":false},"author":54839989,"featured_media":490360,"menu_order":0,"template":"","meta":{"footnotes":""},"coauthors":[1],"class_list":["post-316987","grist-50-profiles","type-grist-50-profiles","status-publish","has-post-thumbnail","hentry","grist-50-2"],"yoast_head":"\nDavid Bancroft - Grist 50<\/title>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"David Bancroft\" \/>\n<meta property=\"og:description\" content=\"One of the leaders shaping green in 2016.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/grist.org\/grist-50\/profile\/david-bancroft\/\" \/>\n<meta property=\"og:site_name\" content=\"Grist 50\" \/>\n<meta property=\"og:image\" content=\"https:\/\/grist.org\/grist-50\/wp-content\/uploads\/sites\/2\/2015\/12\/bancroft.jpg\" \/>\n\t<meta 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