Chef Lynsey Comalander is bringing big flavor and local flair to the town of Clover, South Carolina. As the executive chef behind the popular food truck It’s Worth It, Lynsey draws inspiration from her travels and serves up inventive dishes like tacos, paninis, and Puerto Rican-inspired specials that have her customers coming back for more. But her commitment to local food goes beyond the truck — she’s a partner at Five Blossom Farm and resident chef for their events and farm-to-table dinners and is kicking off the 2025 York County Ag + Art Tour with a locally sourced dinner at the Mercantile.
In today’s episode, Lynsey shares how she works with farmers to source fresh ingredients, what she looks for in a farm partner, and what it really takes to create a meaningful, seasonal meal. If you’re a farmer looking to get your products into local restaurants, this conversation is packed with helpful insights and real talk from a chef who believes that fresh, local food isn’t just worth it — it’s essential.
Some of the questions we chat about:
You’ve had such an interesting journey– from flight attendant to executive chef and food truck owner. How have your travels influenced the way you cook and the kinds of ingredients you seek out?
Tell us about “It’s Worth It.” What inspired the food truck, and how do you come up with your rotating menu items?
What do you look for when sourcing ingredients locally? Are there specific qualities or values that matter most when working with a farm or farmer?
For farmers listening who want to get their products into local restaurants, what’s the best way to approach a chef like you? Cold emails? Farmers markets? A sample drop-off?
You’re a partner at Five Blossom Farm. How did that relationship begin, and what makes it work well?
What’s one thing a farmer could do that would instantly make your life easier as a chef trying to source locally?
Are there any ingredients you wish you could source locally but haven’t found the right farm partner for yet?
You kicked off the Ag + Art Tour in York County with a farm-to-table dinner. What went into the planning of that meal — and what can guests expect from the menu?
How do you balance creativity with seasonality when putting together these big, special dinners?
In your opinion, what role do chefs and farmers play in reconnecting people with where their food comes from?
What’s your favorite locally grown ingredient to cook with right now — and how do you like to use it?
Are there any local farms or producers you’ve recently discovered that you’re excited about?
What do you wish more people knew about where their food comes from — especially when they’re eating at a local restaurant like yours or grabbing food from your truck?
What advice would you give to farmers who want to be more involved in the local food scene — whether it’s collaborating on events, supplying restaurants, or just raising awareness about what they grow?
And finally—what’s one thing about life as a chef that would surprise people?
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Mentioned in this episode:
It's Worth It Food Truck & Catering
It's Worth It Food Truck & Catering Facebook
Lynsey Comalander