A few weeks ago, I went to a new, impossible-to-get-into restaurant in Minneapolis. It was proudly farm-to-table and all from scratch.
“We even have a butcher right here on the premises!” our server added brightly.
“Old news,” I thought to myself while I sipped my $15 cocktail. “It's already been done.”
Terms like 'farm-to-table,' 'sustainably raised' and 'locally sourced... MORE