Before chef owner Donald Billings had even opened the doors to his new Rutland restaurant, Roots, he knew where he would get his pork. All it took was one tasting, coupled with the “quick and responsive” business style of Julie Barber of Brown Boar Farm, to win the loyalty of the burgeoning restaurant. Julie’s friendly and outgoing nature is a good fit for Chef Donald’s passion for quality, local food. The partners talk frequently, and Julie hand delivers pork two to three times per week. Their relationship has grown beyond mere supply and demand. Together, they've hosted two wildly successful community pig roasts using Brown Boar’s pork and their portable smoker.