Telepan in kitchenBill Telepan cares passionately about where his food comes from.  At his  Upper West Side restaurant, Telepan, he builds menus around seasonal, local foods that he personally sources from area farms.  In the introduction to his book, Inspired by Ingredients (Simon & Schuster), he writes: “As far as I’m concerned, farmers are the ultimate prep cooks. The decisions they make and the work they do are the first building blocks of every dish we serve at my restaurant …  For example, I want to know if they use pesticides, or if they do, that they use natural ones.”  Bill knows that fracking poses a danger to  the local farms that he treasures, so he has signed our letter to Governor Cuomo, asking him to ban fracking in New York State.  Please join him by writing to Governor Cuomo today.