Contributor: L.M. Archer
Are you a hypocrite if you ‘outsource’ menu items advertised as ‘locally grown’ during the dearth of winter?
Many Seattle chefs reliant on regional abundance face this dilemma. In a town that prides itself on authenticity, transparency, and sustainability, the problem proves notjust a logistical one, but an ethical one. “Can I look my guests in the eye and still feel good about what I’m serving?” Read More.
Copyrighted binNotes 2015. All Rights Reserved.