The Seattle Times

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John Lok / The Seattle Times

Wednesday, September 4, 2013

The team that makes restaurateur Tom Douglas run

Jackie Cross labels crates at Prosser Farm in Eastern Washington. Today, fresh produce is transported twice weekly to Tom Douglas restaurants in a refrigerated truck. In years past, Cross says, “I'd turn the air-conditioning on full-blast, wear three sweatshirts” and drive it to Seattle by car.