Thanks for sharing your thoughts here…

m

First though, I think everyone needs to define what “sustainability” is for themselves and their restaurant. My “sustainability” is not just related to the health of the oceans, or organic growing of produce, but to the economic health of our farmers and fishermen.

One thing I would like to see more discussion on is how other chefs educate their customers, or handle the questions they get from their diners. I find that there’s a lot of confusion about this issue, especially the economics of food production. I can’t count the number of times someone has vehemently expressed to me how they want to eat “organic” but then in the next breath complained about how expensive farmers’ market produce is.