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Brandon Collins and John Fazio
Born into an apple-farming family in Modena, John Fazio grew up in the produce business that "the other side of the family" is still in. Growing up, "An apple tasted like an apple, a tomato tasted like a tomato," and his grandfather's meticulous care of the fields yielded fruits and vegetables that the family was proud of and customers loved.   Read More

Some chefs in Manhattan turn to John Fazio, who sells his rabbits with most organs intact to restaurants like Savoy and Marlow & Sons and to a few Italian markets on Arthur Avenue in the Bronx. Mr. Fazio started raising rabbits near his home in Modena, N.Y., 80 miles north of Manhattan, after an accident left him unable to make a living as a truck driver. A couple of years ago, a chef at Cookshop in Chelsea started ordering them. Others followed.
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Farming and Breeding Fresh, Local Rabbits
for New York City Restaurants

Video courtesy of Liza de Guia and foodcurated.com

Raising Ducks with Pride: John Fazio's Duck Farm
Part One

Video courtesy of Liza de Guia and foodcurated.com

Raising Ducks with Pride: Savoy's Local Duck Dish
Part Two

Video courtesy of Liza de Guia and foodcurated.com