I n case you haven't heard: After years of importing ingredients from all over the world, chefs are going back to basics and staying local. The goal is to limit the human impact on the environment—less flying, driving, and fuel consumption (all of which leaves a smaller "eco-footprint"). Farm-fresh fare is also packed with nutrients, doesn't have to be sprayed with chemicals to protect it for the long haul to the restaurant, and just plain tastes good. Everybody wins, from farmer to chef to diner.
read more..... http://www.epicurious.com/articlesguides/diningtravel/restaurants/farmtotable_intro
AND let's get a Columbus eatery on this list someday soon!!
Sunday, May 18, 2008
The Top 10 Farm-to-Table Restaurants
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2 comments:
Alana's is a local restaurant that has consistently committed to buying locally. She's been doing that since she opened (before it was cool). I highly recommend that restaurant.
Catherine Girves
Thanks, Catherine!
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