Lee Richardson is executive chef at Ashley's in the Capital Hotel in downtown Little Rock. Richardson subscribes to the philosophy of the slow food movement and serves locally produced fruits, vegetables, and meats whenever available.
Said Richardson in an interview with Spirit, the in-flight magazine of Southwestern Airlines, "Everything that we do in our whole design begins with ... an appreciation of our past and how we arrived at today." He buys Gloucester Old Spot hogs from Ragan Sutterfield's Adama Farms, for instance, because lean varieties of pork "doesn't taste like pigs anymore."
- Jennifer Barnett Reed, "Take It Slow: Socially Conscious Eating in the Post-Organic World Means Ditching the Paper Plates and Getting to Know Who Grows Your Greens," Arkansas Times, December 9, 2007.