Winner: Lofty Produce
Have you been to a restaurant lately and been served a salad with greens picked directly from the restaurant's roof garden? Then you've eaten lofty produce. It doesn't get much more locally sourced than that.
Learn more about our 2011 Heart of Green Award winners!
About the Nominees
The term "foraged" has popped up on menus across the country. Sometimes "foraged" just means "found," but most foodies consider "foraged mushrooms" to be fungi discovered by wandering the wild forests. Which begs the question, "Do these mushrooms taste better when they are grown free?"
The Whole Hog
If you're going to eat meat, some environmentally inclined meat-eaters say, "eat it all." Many restaurants are following suit by serving tail-to-snout dinners. If you're a bit squeamish, we don't recommend asking how the sausage is made.
What happened to old-fashioned gin and tonic, or even the Old Fashioned cocktail itself? Many bars these days are not only resurrecting the classics, but serving them with new sustainable twists: concoctions with everything from basil to berries and, of course, organic booze.
Gogi berries and acai berries were originally used in ancient times and their boosters claim to be bringing their antioxidant and superfood powers to the modern masses. Were our ancestors on to something... or is this a passing trend?
- Gloria Dawson