Nestled in the bowels of the Knoxville Convention Center - where the VIPs exit their limos, boats are delivered and shipments deposited - are the seedlings of a plan to serve convention visitors' local food.
In this case, very local.
In a former storage room, Jason Bourgoyne, the center's director of operations, and Chris Moore, its chef, launched an experiment in January, nurturing several shelves of microgreens, which typically are shipped by plane…












