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Organic Resources Guide

Your guide to organic restaurants and markets across the country.

Charles Schiller Compiled and Edited by Brianna Mulligan. Additional reporting by Kelsey Hayes. STATES A - I ALABAMA Little Savannah 3811 Clairmont Avenue, Birmingham 205-591-1119 birminghammenus.com/littlesavannah

birminghammenus.com/littlesavannah Little Savannah is a restaurant and bar dedicated to offering customers tasty cuisine with a touch of southern comfort. Husband and wife Clif and Maureen Holt emphasize knowing where their food comes from, and they gather their ingredients from the local farmers markets and from their very own garden, tended to by Maureen. Come by to experience the southern fusion cuisine and sip on seasonal cocktails like the Watermelon Mojito and Spicy Peach Margarita. Little Savannah also offers a catering service and a full bar. ALASKA All the Comforts of Home B&B 12531 Turk's Turn, Anchorage 907-345-4279 alaska.net/~comforts This rustic bed-and-breakfast is located in the scenic Chugach Mountains of northern Alaska. Founded in 1974, All the Comforts of Home is surrounded by five acres of woods with views of Denali, three active volcanoes, and the northern lights. All the Comforts of Home relies on local farmers markets for ingredients for its homemade breakfasts. CALIFORNIA Boulettes Larder 1 Ferry Building, San Francisco 415-399-1155 bouletteslarder.com Located near the San Francisco Bay Bridge in the beautifully renovated Ferry Building, Boulettes (the French culinary term for meatball) Larder uses local ingredients as the inspiration for its inventive seasonal cuisine: The summer menu focuses on simply prepared foods tossed with fresh herbs and spices, such as summer squash soup and marinated tuna. Open for breakfast, lunch, and available for private dinners, the restaurant also sells prepared items for those wanting to take the Boulettes Larder experience home. Chez Panisse 1517 Shattuck Avenue, Berkeley 510-548-5525 chezpanisse.com Owned by Alice Waters, one of the leaders of the local-food movement, Chez Panisse has been serving its seasonal menu for almost 40 years. The restaurant is designed to resemble a dinner party at home, with two seatings and one fixed-price menu, which often features one of Waterss famous salads. The rest of the California-centric menu reaches around the region and incorporates fresh mushrooms, varied lettuces, artisan cheeses, and Bay Area seafood, among other local flavors. If you cant make it to California or dont have a reservation, Waterss recently published cookbook, The Art of Simple Food, a 416-page hardcover that includes 200-plus recipes, will provide plenty of ideas on how to cook locally, seasonally, and organically.

Grace 7360 Beverly Boulevard, Los Angeles 323-934-4400 gracerestaurant.com Partner and executive chef Neal Fraser is dedicated to serving his contemporary American fare using regional ingredients. His goal is to serve an entire five-course meal with 90 percent of the ingredients originating within a 400-mile radius of this urban restaurant. Grace is offering a five-year tasting menu (a five-course meal designed to highlight the chefs specials and old-time favorites, including a sauted day boat scallop and homemade doughnuts) through December 2008. Jimbos Naturally 12853 El Camino Real, San Diego 858-793-7755 jimbos.com Jimbos, a natural food grocery store, supports local farmers by selling their organic produce at its four locations in the San Diego area. Jimbos also offers beauty products, a deli, a juice bar, a bakery, and a full-service meat counter. Josie 2424 Pico Boulevard, Santa Monica 310-581-9888 josierestaurant.com Influenced by French and Italian cuisine, Josie uses high-quality organic ingredients to make dishes like seared duck with savory hawthorn berry sauce and the homey rib-eye steak with Pops peppercorn sauce. The menu is a delectable balance of new cuisine and traditional dishes, all served in a rustic and comfortable atmosphere. Literati 2 12081 Wilshire Boulevard, Brentwood 310-479-3400 literati2.com Chef Chris Kidder develops his dishes based on the availability and freshness of the local, mostly organic ingredients he finds at the Los Angeles farmers market. The restaurant staff has developed a strong relationship with local farmers, relying on specific ranches and farms for organic and sustainable produce. The casual restaurant offers classic favorites, such as steak frites and a toasted albacore and cheddar sandwich. LOCALS Wine Tasting Geyserville Avenue & Highway 128, Geyserville 707-857-4900 tastelocalwines.com LOCALS Wine Tasting provides visitors with 62 wines from 10 wineries. Run by Carolyn Lewis and her husband Tim, LOCALS boasts wines from Sonoma County wineries that are too small to have their own wine-tasting rooms.

Market 3702 Via de la Valle, Del Mar 858-523-0007 marketdelmar.com This earthy restaurant and bar has a trendy yet comfortable feel. The menu has organic and natural choices, such as a blue cheese souffl and organic Bartlett pears, that are influenced nightly by chefowner Carl Schroeders trips to local ranches and farms. Wilshire 2454 Wilshire Boulevard, Santa Monica 310-586-1707 wilshirerestaurant.com Offering New Urban Cuisine, Wilshires menu highlights the seasonal choices at farmers markets with entres like miso marinated black cod and wild mushroom duck pot pie. The neighborhood restaurant supports sustainable farming in a casual yet elegant atmosphere. COLORADO Duo Restaurant 2413 West 32nd Avenue, Denver 303-477-4141 duodenver.com Located in the Highlands in Denver, Duo Restaurants American menu changes with the seasons and is based on fresh ingredients bought locally throughout the year. The menu features enough to satisfy both meat-eaters and vegetarians, while the desserts, including a rose parfait and a chocolate torte made by pastry chef Yasmin Lozada-Hissom, are especially beloved by food critics. The Kitchen 1039 Pearl Street, Boulder 303-544-5937 thekitchencafe.com This comfortable neighborhood bistro serves classic foods, from French fries to vegetable risotto, with an environmental bent. Located in historic Boulder in a preserved space, the Kitchen does more than just buy organic food: It composts food scraps, uses only biodegradable paper products, and relies on wind-power-generated electricity. CONNECTICUT Zinc 964 Chapel Street, New Haven 203-624-0507 zincfood.com Local market ingredients inspire Zincs imaginative American cuisine. The menu changes with the seasons and concentrates on regional produce, as seen in dishes like ricotta cavatelli and smoked Maine diver sea scallops, which encompass international cuisine and are served with a modern edge.

Zinc is located in the center of New Havens shopping district. FLORIDA Michaels Genuine Food & Drink 130 Northeast 40th Street, Miami 305-573-5550 michaelsgenuine.com Simple dishes grace the menu at Michael Schwartzs friendly neighborhood bistro. With indoor and outdoor seating, guests can enjoy cuisine based on organic and local ingredients, such as a pan-roasted mutton snapper or a warm eggplant salad. Pizza Fusion Locations in 13 states 954-202-1919 pizzafusion.com Based out of Fort Lauderdale, Florida, Pizza Fusion is a gourmet pizza restaurant chain dedicated to natural flavors. With more than 20 locations in the South, 75 percent of Pizza Fusions menu is organic, using local and sustainable food whenever possible. GEORGIA Floataway Caf 1123 Zonolite Road, Atlanta 404-892-1414 Opened in 1998 and associated with the fine dining restaurant Bacchanalia, the casual Floataway Caf has been successful due in part to its usage of organic and local produce. Influenced by Mediterranean and Italian cuisines, the playful menu changes almost daily. Five and Ten 1653 South Lumpkin Street, Athens 706-546-7300 fiveandten.com With a French and Italian influence, Five and Ten works to combine Old World charm with New World southern cuisine. The menu features a fresh array of home-grown favorites and local produce, such as as a roasted asparagus and poached egg salad and locally raised chicken breast with basmati pilau, fennel, carrot, and red pepper. The Farmhouse Restaurant 10950 Hutcheson Ferry Road, Palmetto 770-463-2610 serenbefarmhouse.com Serving seasonal dishes made from ingredients harvested at the Serenbe organic farm, the Farmhouse Restaurant is part of the Inn at Serenbe, about an hours drive from downtown Atlanta. Eat modern southern food (think a Sunday-supper atmosphere) in a dining hall thats reminiscent of an old

plantation home, with a great view of the grassy fields that dominate the landscape. Woodfire Grill 1782 Cheshire Bridge Road, Atlanta 404-347-9055 woodfiregrill.com As Chef Michael Tuohy is both a leader in local food movement and an influential force behind Georgias Organic Growers (georgiaorganics.org), a nonprofit organization working to integrate sustainable farming into Georgian culture, its no surprise that his restaurant, Woodfire Grill, would emphasize both locally grown and organic dishes. His menus change daily, depending on what is most readily available, bringing Northern California-style cuisine to Georgia. Fine artisanal cheeses, also organically produced, are available for carry-out. HAWAII PacificO 505 Front Street, Lahaina, Maui 808-667-4341 pacificomaui.com With its goal of becoming solely reliant on the nearby OO farm (already 100% of its salad greens and herbs are grown there), Pacifico not only has a breathtaking location, but an environmental bent as well. Most of the fish served in the harbor-located restaurant is caught right from the nearby waters so it cant get much fresher. Besides seafood, the Asian-infused menu includes beef satay, spring roll wraps, and spring lamb. ILLINOIS Frontera Grill 445 North Clark Street, Chicago 312-661-1434 rickbayless.com This casual restaurant has a vibrant Mexican atmosphere, with organic and locally grown ingredients helping to bring an authentic Latin American eating experience to the table. Open for lunch and dinner, Frontera Grill features a menu that changes monthly to make the best use of available ingredients. Wild Blossom Meadery and Winery 10033 South Western Avenue, Chicago 773-233-7579 wildblossomwines.com Chicagos first winery and Illinoiss only meadery, Wild Blossom produces local honey, fruits, and honey wines (meads), each bottle of which contains the nectar of two million flowers. Beehives are located in Illinois prairies, Lake Michigan sand dunes, and outlying areas of Chicago. Wild Blossom claims to be the worlds most sustainable wine. INDIANA

Indys Gourmet Gardens 940 West Banta Road, Indianapolis 317-783-4034 Indys Gourmet Gardens is a farm that produces a large selection of vegetables (specializing in peppers and tomatoes), herbs, flowers, and fruit, including plums, pears, apples, and peaches. The farm then turns some of its produce into its own line of soups, sauces, and stuffed peppers, which are all made on-site. IOWA Devotay 117 North Linn Street, Iowa City 319-354-1001 devotay.net With the motto Local Food, Worldly Flair, Devotay has created a dining experience dedicated to the success of local farmers and the environment while at the same time capturing a classic eating-out experience. While enjoying his Mediterranean style food, check out Devotays lists of local farm partners on the menu and on a chalkboard in a Hall of Farm entrance. Firehouse Market 1211 5th Street, Sioux City 712-224-3535 firehousemarket.blogspot.com You can find your own ingredients at Firehouse Market (dedicated to local and sustainable foods, it features a selection of produce, cheese, eats, dairy, and specialty items), or take away a freshly prepared soup or salad from the deli. Local products are preferred, as Firehouse Market believes that by supporting local farmers, it is ultimately helping the community, the environment, and the local economy. Sage 6587 University Avenue; Des Moines 515-25-7722 sagetherestaurant.com The Sage menu, which features meats and produce raised in Iowa, has a range of contemporary American food, highlighting seasonal ingredients. Menu items like the grilled pork often name the local producers. MORE RESOURCES (by state): K-M N-O P - Z (and Canada) STATES K - M KANSAS

Local Burger 714 Vermont Street, Lawrence 785-856-7827 localburger.com With an environmental twist on the fast-food burger, Local Burgers menu focuses on sustainable ingredients, grass-fed, antibiotic-free meats, and organic toppings. Wash down the elk burger with a refined-sugar-free smoothie. LOUISIANA La Provence 25020 Highway 190, Lacombe 985-626-7662 laprovencerestaurant.com Chef Chris Kerageorgiou uses his kitchen garden and local farmers to create French-inspired dishes with a New Orleans twist. The restaurant, with its Provenal style and atmosphere, offers classic entres like bouillabaisse enhanced by local ingredients. MAINE Five Islands Lobster Co. 1447 Five Islands Road, Georgetown 207-371-2990 fiveislandslobster.com This picturesque restaurant offers more than just a pretty view. Its abundance of fresh seafood, including lobster and fish, is brought in from the wharf directly behind the restaurant. Homemade onion rings and sauces are also local favorites. Francine 55 Chestnut Street, Camden 207-230-0083 Located in a renovated bike shop, Francine is the epitome of bistro dining. With sparse decoration, a low-key atmosphere, and a small menu (just four appetizers and four entres each night), Francine uses local ingredients to create unforgettable dishes. Smiling Hill Farm 781 Country Road, Westbrook 207-775-4818 smilinghill.com Since 1720, this family-owned farm has produced its own dairy products, including milk, cream, ice cream, and butter. The cows range freely on the farms 500 acres, and no pesticides or chemical fertilizers are used. An on-site market sells the products to the public. Solo Bistro

128 Front Street, Bath 207-443-3373 solobistro.com Situated in the heart of historic Bath, Solo Bistros Scandinavian design aesthetic is complemented by Chef Esau Crosby's eclectic dishes (from roasted halibut over soba noodles to Maine crab fritters), which use local and organic ingredients whenever possible. The Schooner J&E Riggin 136 Holmes Street, Rockland 800-869-0604 mainewindjammer.com The J&E Rigger is a Maine windjammer designed for the perfect Maine coast vacation. Built to hold 24 passengers, the schooner leisurely cruises along the coast of Maine while at the same time providing an environmentally friendly and healthy vacation by using safe and natural cleaning products, composting, and recycling. After working up an appetite helping set the sails, enjoy meals designed around available local produce. MARYLAND Kaylala Windsor Mill 410-655-1726 kaylala.com Kaylala makes all natural and organic skin products that are formulated using local and sustainable ingredients, such as recycled sugar cane pulp, biodegradabale vegetable cellulose, or glass. Products include moisturizers, bath eggs, and lip balm. All ingredients are from Maryland, and the products come in recycled or recyclable packaging. The Yabba Pot 2433 St. Paul Street, Baltimore 410-662-8638 theyabbapotcafe.com The Yabba Pot is a popular vegan caf that relies heavily on locally grown produce that comes straight from the garden without preservatives. The Rastafarian-influenced cuisine varies daily and includes choices like citrus spare ribs, vegan mac 'n' cheese, and Queens greens. Come for the earthy atmosphere and the international cuisine. Woodberry Kitchen 2010 Clipper Park Road, Baltimore 410-464-8000 woodberrykitchen.com Woodberry Kitchen features a seasonal menu inspired by the local farms, orchards, and creameries that contribute their natural and sustainable meats and agriculture. The food is designed to capture the essence of the Chesapeake region, and the wine list offers products from local growers as well as those from international winemakers who embrace organic viticulture. Consult the list of suppliers to find out

where your bacon and egg-fried rice or cast-iron rib eye came from. MASSACHUSETTS Amherst Chinese Food 62 Main Street, Amherst 413-252-7835 Owner Tso-Cheng Chang grows the organic vegetables he uses in his authentic Chinese dishes himself, both on his farm and, in the winter months, in the greenhouse, providing preservative-free food all year long to hungry Amherst students. Down the fresh food with Changs homemade Sandra berry juice, a complement to any dish. Clam Box of Ipswich 246 High Street, Ipswich 978-356-9707 ipswichma.com/clambox This national landmark, shaped like a clam box (the trapezoidal container clams are traditionally served in), has been frying up locally produced seafood for more than 60 years in historic Ipswich. Chow down on your fried clams or lobster rolls al fresco or get them to go skip the summertime lines by ordering ahead. Icarus 3 Appleton Street, Boston 617-426-1790 icarusrestaurant.com Icarus, located in Bostons South End, has been open since 1978 and is a popular destination, especially during Restaurant Week. Chef Chris Douglas promotes local farmers and uses organic ingredients often in his classic American dishes. Try the local seasonal mushrooms braised atop polenta as a first course. Living Earth 232-234 Chandler Street, Worcester 508-753-1896 lefoods.com A natural health-food market, Living Earth supports sustainable agriculture by selling eco-conscious items (from produce and dairy to health and beauty products). After you finish shopping, grab a meal at the Sono Caf within the market, which serves organic fare like Living Earth Salad and bison burgers. Rendezvous in Central Square 502 Massachusetts Avenue, Cambridge 617-576-1900 rendezvouscentralsquare.com Rendezvous, an 85-seat restaurant located in bustling Central Square, offers a western Mediterranean menu that is updated once a month. Chef-owner Steve Johnson, a longtime devotee of the local food movement, is dedicated to showcasing what regional farmers have to offer with seasonal dishes like a

summer vegetable antipasto or roast chicken with chanterelles. River Valley Market 330 North King Street, Northampton 413-584-2665 rivervalleymarket.coop With its wide range of organic produce from the region, grass-fed meats, and humanely harvested seafood, River Valley Market is a community-owned grocery store thats the place to get fresh, seasonal ingredients for delicious home cooking. The Back Eddy 1 Bridge Road, Westport 508-636-6500 thebackeddy.com Located right in Westport Harbor, the Back Eddy works to preserve its scenic location by cooking with products from local purveyors. Enjoy the rustic setting inside the restaurant or the gorgeous scenery from the dock behind it. The Back Eddy combines seafood with produce from regional coastal farms, artisan beer, and locally produced cheese, and theres a Portuguese influence in its comfort foods pork with country-style mac n cheese, anyone? MINNESOTA Spoonriver 750 South 2nd Street; Minneapolis 612-436-2236 spoonriverrestaurant.com Located in a trendy section of Minneapolis, Spoonriver is the brainchild of Chef Brenda Langon, who has been committed to supporting local growers and using organic products since opening Spoonrivers sister-restaurant, Caf Brenda, in the 80s. Enjoy a Honey Lavender Spritz on the porch while admiring the view of the Mississippi before heading inside for the pork tenderloin (from nearby Fischer Farms) or the New York strip (grass-fed, of course). Third Thursdays Saint Paul 651-645-6159, ext 9 mnproject.org/food-thirdthursdays.html This gastronomic celebration of locally grown food is sponsored by the Heartland Food Network, a group made up of Minnesota dining establishments and catering companies. Every third Thursday in each month, the participating restaurants chefs prepare a meal with locally grown food from a menu that is drawn up on that day, allowing the chefs to be inspired by the markets offerings. MISSOURI Blue Bird Bistro 1700 Summit Street, Kansas City

816-221-7559 kansascitymenus.com/bluebirdbistro/ Boasting upscale, organic food for the discerning diner, Blue Bird Bistro offers all-natural beef, grassfed rib eye, and fresh fish, in addition to vegetarian and vegan dishes. The bright and eclectic restaurant, which is located in downtown Kansas City in a historic 1890s building, highlights world flavors, and the full bar even offers organic wine and liquor. Local Harvest Grocery 3148 Morgan Ford Road, St. Louis 314-865-5260 localharvestgrocery.com This independently owned grocery store offers an impressive array of local produce, local meats, and other organic goods provided by local and regional farmers who employ sustainable agricultural methods. The grocery stores overall goal is to have 50 percent of its products come from a 150-mile radius of St. Louis. MONTANA 2nd Street Bistro 123 North 2nd Street, Livingston 406-222-9463 secondstreetbistro.com This small bistro, which opened in 2004, combines French-style cooking with Montana-raised meat, including lamb, pork, beef, and chicken, all paired with wines hand-chosen by the sommelier. Recognized as one of the premier restaurants in Livingston, the bistro also serves produce from nearby farms and markets. MORE RESOURCES (by state): A- I N-O P - Z (and Canada) STATES N - O NEW HAMPSHIRE Fa La Lo 10 Ladd Street, Portsmouth 603-431-0420 Fa La Lo stands for Fair Labor and/or Local, and the store lives up its name. The entire inventory, including jewelry, cards, linens, and bags, is produced locally or comes from fair trade organizations, with many of the products made from recycled materials. NEW JERSEY Bay Ave. Trattoria

112 Bay Avenue, Highlands 732-872-9800 bayavetrattoria.com Built to resemble an Italian trattoria, this small storefront restaurant offers a unique combination of Italian-American cuisine based on the best local ingredients. Favorites include the homemade desserts (try Joes tiramisu and the tartufo) and the daily specials of owner-chef Joe Romanowski. Catering and take-out services are also available. NEW MEXICO Aqua Santa 451 West Alameda Street, Santa Fe 505-982-6297 A slow-food advocate, Chef Brian Knox collects most of the ingredients for his specialty dishes (think lamb ragu over papardelle with hazelnuts and pecorino) from local farmers markets. As a result, Aqua Santas menu is constantly changing to reflect the seasons. Tree House Pastry Shop & Caf 3095 Agua Fria, Santa Fe 505-474-5543 treehousepastry.com Stop by the Tree House for a breakfast pastry or a lunch of squash blossom quesadilla. Either way, be assured that youre chewing all-organic ingredients, 95 percent of which are obtained from local sources. The vegetarian caf is especially lauded for its use of edible flowers for beautifully accented, as well as delicious, meals. NEW YORK Back Forty 190 Avenue B, 12th Street, New York City 212-388-1990 backfortynyc.com Back Forty is a small restaurant with a large outdoor seating area located in the East Village. Chef Peter Hoffman is famous for his use of local foods and buying directly from producers. His philosophy states that understanding the origins of your ingredients is imperative to cooking and being a culinary leader. Accent your rotisserie chicken or heritage pork T-bone with a Long Island wine, bottled especially for Back Forty. Its All Good 11 Main Street, Cherry Valley 607-264-8016 This grocery store provides customers with local produce, free-range beef and pork, and locally made soaps and yarns. Its All Good also hosts a farmers market on Fridays during the summer. Enjoy the prepared dinners or stop by for a sandwich at the in-store caf.

Queens Hideaway 222 Franklin Street, Brooklyn 718-383-2355 thequeenshideaway.com This Brooklyn jewel is a unique restaurant dedicated to local foods. Chef Liza Queen changes the menu daily after her morning shopping at local farmers markets. Stop by and enjoy the complimentary boiled peanuts before digging into the okra fritters or maple-crusted ham. Savoy 70 Prince Street, New York City 212-219-8570 savoynyc.com Savoy, the sister restaurant to Back Forty, is similarly dedicated to serving local and organic food with country style. Enjoy a house-made pork sausage or a wild sockeye salmon knowing youre getting the finest, freshest meal possible. Telepan 72 West 69th Street, New York City 212-580-4300 telepan-ny.com Telepan is a low-key restaurant that utilizes fresh produce and local ingredients in a menu that changes with the season. The wine list boasts a unique variety from artisan producers around the world like the Gruner Vetliner Steinber Fritsch from Austria. The Flying Pig on Lexington 251 Lexington Avenue, Mount Kisco 914-666-7445 pigcafe.com The All-American menu at the Flying Pig boasts a large selection of fresh foods from the Hudson Valley. Dedicated to farm-to-table produce, the restaurant is located in the historic Mount Kisco train station and is known for its pulled pork and chopped salad dishes. NORTH CAROLINA Crooks Corner 610 West Franklin Street, Chapel Hill 919-929-7643 crookscorner.com Famous for its dedication to southern cuisine and its acclaimed shrimp, Crooks Corner offers a constantly changing menu that utilizes North Carolinas freshest local ingredients. Chef Bill Smith composes seasonal dishes including soft-shell crabs and fried oysters. Guadalupe Caf 606 West Main Street, Sylva 828-586-9877

guadalupecafe.com A Caribbean restaurant located in downtown Sylva, Guadalupe Caf relies on local and organic produce for its tamales, quesadillas, and other tapas. The caf is also a supporter of local artists, and various works are displayed throughout the restaurant. Lantern 423 West Franklin Street, Chapel Hill 919-969-8846 lanternrestaurant.com Owner and chef Andrea Reusing is dedicated to preparing genuine Asian cuisine by utilizing local ingredients. The restaurant, located on one of the main streets in this bustling college town, offers a unique Asian take on bistro-style food. Nobles Restaurant 6801 Morrison Blvd, Charlotte 704-367-9463 noblesrestaurants.com Focusing on New Southern Cuisine, Nobles Restaurant utilizes the freshest local ingredients in dishes like the pan-seared jumbo lump crab cake or the fennel-crusted tuna. The rustic atmosphere, which is complemented by chef Jim Nobles use of a wood-fired oven and grill, brings an outdoor feel to the indoor dining area. The restaurant offers fresh-baked organic bread and prepares decadent meals based on regionally produced goods. OHIO Northstar Caf 4241 North High Street, Columbus 614-784-2233 thenorthstarcafe.com Northstar Caf serves breakfast, lunch, and dinner daily, while making conscious decisions to support the environment in addition to its organic ingredients, the cafs uniforms are made of organic cotton. The Flying Fig 2523 Market Avenue, Cleveland 216-241-4243 theflyingfig.com This wine-oriented restaurant pairs savory dishes that use the freshest local ingredients available with unusual wines from Spain, Australia, Argentina, Napa, and more. OREGON Amaranth Produce 5209 West Burnside Road, Portland 503-246-1447

amaranthproduce.home.comcast.net Amaranth Produce is a small market located just outside Portland. All products sold by Amaranth, including blackberries, carrots, radishes, and squash, are grown on the property without pesticides. Kelly Wood, owner and premier gardener, uses her residential garden to grow the markets vegetables, herbs, and flowers; she also raises chickens and sells eggs. Burgerville Northwest Coast 888-827-8369 burgerville.com In an age where fast food is synonymous with grease and fat, Burgerville works to combat the overwhelming stereotype by focusing on healthy, earth-friendly choices, like the cheeseburger with natural beef patty. The restaurant tries to provide all local and organic foods that are beneficial to its customers health and the environment. At its almost 40 locations, Burgerville offers naturally grown fruits, vegetables, and meats, with an emphasis on utilizing what the Northwest has to offer. Ciao Vito 2203 Northeast Alberta Street, Portland 503-282-5522 ciaovito.net This neighborhood Italian restaurant uses sustainable, organic, and local produce, seafood, and meats whenever possible. The menu, featuring a combination of Italian and Northwestern dishes, is constantly changing to best capture the seasonal ingredients. Ciao Vito prides itself on unique relationships with local farmers and dedication to using fresh products. Fife 4440 Northeast Freemont Street, Portland 971-222-3433 fiferestaurant.com Fife works almost exclusively with small farmers located within a 100-mile radius of the restaurant, providing guests with the freshest ingredients available. The restaurant is designed as an extension of chef and owner Marco Shaws home, with an open kitchen surrounded by small tables where customers can watch dishes like the duck breast with squash, shallots, bacon and strawberry mustard be prepared. Higgins 1239 Southwest Broadway, Portland 503-222-9070 higgins.ypguides.net Designed as a French bistro, Higgins is a restaurant and bar that provides sustainably and regeneratively grown ingredients. Chef Greg Higgins tries to use local organic products whenever possible in dishes like Lookout Point oysters on the half-shell or the honey- and chili-roasted Oregon hazelnuts. Higgins is also a supporter of the Chefs Collaborative, a network of chefs who work to advance sustainable food choices.

New Seasons Market Portland, Oregon (and other locations) 503-827-4357 newseasonsmarket.com New Seasons Market has nine locations throughout Oregon, each one fully dedicated to buying and selling local products. The market buys from local farmers, ranchers, creameries, and crabbers, hence its motto, We Buy Local, So You Can Buy Local. The market also sells conventional food products, including Frosted Flakes and Bumblebee Tuna. Oregon Wine Tasting Room 19690 Southwest Highway 18, McMinnville 503-843-3787 winesnw.com/oregonwinetastingroom.htm Boasting more than 150 wines from 70 Oregon wineries, the Oregon Wine Tasting Room is the oldest tasting room in the state. For the last 27 years, it has provided one of the most extensive selections of Oregon wines, many from vineyards that are not accessible to the public. Wildwood 1221 Northwest 21st Avenue, Portland 503-248-9663 wildwoodrestaurant.com Wildwood is a restaurant committed to utilizing the local resources the Northwest has to offer. Most of the ingredients found in its meals are found only miles from the restaurant. Chef and founder Cory Schreiber is dedicated to the philosophy of cooking from the source, and applies it to his simple and natural meals. MORE RESOURCES (by state): A- I K-M P - Z (and Canada) STATES P - Z (and Canada) PENNSYLVANIA Bona Terra 908 Main Street, Sharpsburgh 412-781-8210 Latin for The Good Earth, Bona Terra is a minimalist restaurant devoted to featuring local and organic produce and responsibly produced meats from Pittsburgh and its surrounding area. Chef Douglass Dick buys his ingredients every morning and posts the dinner menu of Spanish-inspired cuisine shortly before guests start to arrive. Honeys Sit N Eat 800 North Fourth Street, Philadelphia 215-925-1150

Honeys Sit N Eat is a classic neighborhood breakfast and lunch spot inspired by traditional southern and Jewish foods. From fresh-baked breads and handmade sausages to bagels and whitefish, the food is homemade with ingredients purchased from local farmers and distributors. Main Line Prime 18 Greenfield Avenue, Ardmore 610-645-9500 mainlineprime.com Main Line Prime grocery store offers a selection of grass-fed locally raised beef, chicken, pork, and lamb. Locally produced raw cheeses are also sold. The Farmhouse 1449 Chestnut Street, Emmaus 610-967-6225 thefarmhouse.com Located in an early 19th-century farmhouse, this restaurant has six dining rooms, an English-style pub, outdoor seating, and private rooms available on request. Chef Michael Adams is dedicated to providing dishes such as pan-roasted striped bass and roasted pork tenderloin that are based on the freshest ingredients available. White Dog Caf 3420 Sansom Street, Philadelphia 215-386-9224 whitedog.com Located in the University City section of Philadelphia, White Dog Caf is committed to sustainable agriculture and social awareness. Working with local farmers, the restaurants White Dog Caf Foundation aims to develop and strengthen the connection between area restaurants and food providers. Seasonal specials include mustard grilled organic lamb and a pulled-duck confit on chickpea panella. Weatherbury Farm 1061 Sugar Run Road, Avella 724-587-3763 weatherburyfarm.com This working sheep farm is open to families and visitors who wish to experience country living and farming. A self-proclaimed escape to tranquility, the farm works to educate people about agriculture and animal husbandry. Located just over 30 miles from Pittsburgh, Weatherbury Farm sells its grassfed beef, vegetables, fruits, and eggs directly to customers. RHODE ISLAND Local121 121 Washington Street, Providence 401-274-2121 local121.com

Local121 is located in the former Dreyfus Hotel in downtown Providence. The mission of this trendy restaurant is to serve the best locally grown foods the area has to offer, including New England cheeses, non-genetically modified produce, and hormone-free meat, which are showcased in dishes such as bacon-wrapped grilled scallops and braised pork shank. Local121 is also dedicated to strengthening area appreciation of the arts by showing local artists work at the restaurant in the form of photographs and table settings. TENNESSEE Blackberry Farm 1471 West Millers Cove Road, Walland 865-984-8166 blackberryfarm.com Blackberry Farm, situated on 4,200 acres in the Great Smoky Mountains, is a small, luxurious hotel that takes guests back to Americas agrarian past. Guests can learn about country pursuits like ranging sheep, organic gardening, and canning newly harvested fruits and vegetables. Owned by the Beall family for more than 70 years, Blackberry Farms two restaurants bring the abundance grown on their farm into their country-style cuisine. TEXAS Reef 2600 Travis Street, Houston 713-526-8282 reefhouston.com This seafood restaurant infuses fresh catches from the Gulf Coast with Mediterranean and Asian influences. In 2008, Reef was nominated for three Houston Culinary Awards: Restaurant of the Year, Chef of the Year, and Outstanding Wine Service. Try the slow-baked salmon atop lemon risotto and youll understand why! TAfia 3701 Travis Street, Houston 713-524-6922 tafia.com Featured on seven different Best New Restaurant lists, TAfia follows the mantra season and place. Chef-owner Monica Pope uses mostly organic and local ingredients in her Texas-inspired dishes, such as Eberly organic French-cut chicken served with a side of mac n cheese. The menu also boasts a five-course local-market tasting menu, which highlights produce from the local farmers market. UTAH Hells Backbone Grill 20 Northwest Highway 12, Boulder 435-335-7464 hellsbackbonegrill.com

Despite its somewhat ominous name, Hells Backbone Grill runs on Buddhist principles with a devotion to natural health and environmental responsibility. Many of the ingredients used in the dishes which include cream of jalapeo soup and lemon chiffon cake are grown right in the restaurants two gardens and six-acre farm, and are complemented by organic wines. Better yet, the restaurant buys its meat from local farms and gets its fruit from Boulders heirloom orchards. VERMONT Farmers Diner 5573 Woodstock Road, Quechee 802-476-4666 farmersdiner.com The Farmers Diner is a clear example of following a local-food-only policy. Owner Tod Murphy provides customers with typical diner meals soups, grilled cheese sandwiches, and omelets made with all-natural and local food. With the goal of producing and buying all food from within a 50-mile radius, the Farmers Diner looks to be a role model in the slow-food industry. VIRGINIA Eve 110 South Pitt Street, Alexandria 703-706-0450 restauranteve.com Located in a historic warehouse in Old Alexandria, Eve is owned and run by husband and wife team Cathal and Meschelle Armstrong. The upscale bistro captures modern American cuisine (lobster ravioli) and classic French style (duck leg confit) with a menu that changes daily and accommodates local farmers and markets. Feast! 416 West Main Street; Charlottesville 434-244-7800 feastvirginia.com This independently owned grocery store provides local foods among a variety of gourmet products. Specialties include Feasts cheese case, stocked with some seventy-five artisan cheeses; an olive-oil department; and a newly expanded eat-in caf. Harrys Taproom 2800 Clarendon Boulevard, Arlington 703-778-7788 harrystaproom.com Harrys Taproom uses organically grown, local produce to prepare flavorful entres including grilled pork chop and spicy rib-eye steak. Ingredients are purchased from farms in Virginia, Maryland, New Jersey, and Pennsylvania. The restaurant strives for fine cuisine at a reasonable price in a relaxing environment.

Home Farm Store 1 East Washington Street, Middleburg 540-687-8882 homefarmstore.com This traditional butcher shop features local beef, veal, lamb, and pork. Most of the meat sold is USDA Certified Organic, as well as raised and pastured near the shops location. Home Farm Store also sells local and organic produce, wine, and groceries. My Organic Market 3831 Mount Vernon Avenue, Alexandria 703-535-5980 myorganicmarket.com My Organic Market is a local grocery store chain in Maryland. A founding member of the Clean Energy Partnership, it sells high-quality organic fruits and vegetables as well as nutritional supplements and dry goods. Veramar Vineyard 905 Quarry Road, Berryville 540-955-5510 veramar.com Veramar Vineyard, a 100-acre private estate and winery, is located less than an hour from Washington, D.C., and is owned and run by three generations of the Bogaty family. The red, white, and dessert wines available for sale and tasting are produced on the property and represent the delicacy of Virginia vineyards. WASHINGTON Christinas 310 Main Street, Eastsound, Ocras Island 360-376-4904 christinas.net Christina Orchids destination restaurant highlights the Northwests bountiful local foods. For almost 30 years, Christinas has been recognized in countless magazines and newspapers for its hospitality and delicious, Pacific coast-inspired cuisine. WISCONSIN Downtown Grocery 607 Third Street, Wasau 715-848-9800 downtowngrocery.com Downtown Grocery is a neighborhood store featuring locally grown, produced, and baked foods from around Wasau. The grocery also sells conventional items but aims to create an economy based on local food.

Harvest 21 North Pinckney Street, Madison 608-255-6075 harvest-restaurant.com Harvest has a continually changing menu of dishes like roasted wild salmon, braised beef short ribs, and American bison New York strip steak that feature seasonal crops of the North. Located in downtown Madison, the restaurant makes use of organic ingredients from local farmers. Outdoor seating and private rooms are also available. Just Local Food Co-Op 772 First Avenue, Eau Claire 715-577-5564 justlocalfood.blogspot.com This community-supported and worker-owned cooperative grocery store aims to provide local and organically grown fruits and vegetables, as well as artisan beer and cheese at a low cost. This fulfills Just Local Food Co-Ops mission to sell food that is sustainable and environmentally beneficial. CANADA Bishops 2183 West 4th Avenue, Vancouver, British Columbia 604-738-2025 bishopsonline.com One of Vancouvers premier restaurants, Bishops provides delicious meals made from fresh and local ingredients, produce, and sustainable seafood. Chef and owner John Bishop is also the author of Fresh: Seasonal Recipes Made with Local Foods, which includes more than 100 of his health and environment-friendly recipes like roasted pears with blue cheese. Foxglove Farm Retreat 1200 Mt. Maxwell Road, Salt Spring Island, British Columbia 250-537-1989 foxglovefarmretreat.com This 120-acre farm produces organically grown fruits and vegetables, including strawberries, raspberries, blueberries, asparagus, melons, and apples. Foxglove Farm is a working farm and ecoforestry project, as well as home to the Center for Art, Ecology, and Agriculture, a nonprofit dedicated to researching the relationship between agriculture and community. Fresh Foxglove Farm products are available at British Columbias Salt Spring Island farmers markets, local stores, and various restaurants. MORE RESOURCES (by state): A- I K-M N-O http://www.countryliving.com/cooking/regional-foods-and-events/organic-resource-guide-0908