52 Seasons a Year
Seasons don’t change with the turning of a calendar page. Instead – week by week, day by day – the earth spins, the ground grows colder or warmer, and different plants slowly find their way toward the sun.
Farmers track the change hour after hour as they tend their crops, and the chefs at A Rake’s Progress aren’t far behind. A close network of local producers and habitual visits to places like the Freshfarm Dupont Circle Market keep the kitchen closely connected to the ebb and flow – so the chefs can react and reinvent as at least 52 seasons pass by each year.
Photography by the LINE Hotel DC