“I try to source everything I can from Californian farms and organic farms, especially ones that are young, new and starting out. There are more women-owned and immigrant-owned farms that make me excited and motivated to continue this work. I try to put my money where my mouth is, and since I am a small business myself who asks people to support me, I have to turn around and do the same for them. I am not just trying to make food, I am here building a community for my family, my daughter, and our staff.
“One of our favourite producers is Swanton Berry Farm for fresh produce such as berries and broccoli. They have a rich history and pushed forward with the organic movement, and so we go out of our way to show support for farmers like them. We source our sustainable seafood through the Monterey Fish Market. We purchase wild shrimp from them that isn’t farmed and that doesn’t use antibiotics. They are small enough to provide individualized service, and they buy directly from local boats and producers nationwide to sell the best quality seafood."
To read more about Cosecha, visit their Truth, Love & Clean Cutlery profile here.
“The Way Back started as a passion project, created by community-focused Denverites that wanted to change the way we think about our food systems. We focused on sourcing our ingredients locally, supporting craft industries, and building a community around responsible food. We’re proud nerds about finding the best of these local farmers, foragers, and purveyors, and creating a constantly changing menu focused around seasonal availability, responsible husbandry, and organic, perennial agriculture.
“We try to give our restaurant family the opportunity to invest in the idea of ‘local’ to show the sense of community that lives in the farmer/producer-to-restaurant relationship – a relationship of understanding that we are all in this together. Local is not only about the food or products that are being made close to us, but the relationships and people you support from activating your local marketplace.”
To read more about The Way Back, visit their Truth, Love & Clean Cutlery profile here.
The Way Back (Denver, Colorado, USA)
“At Black Dirt, everything we have done has been about sustainability. I am extremely conscientious about what goes into our trash. I am very aware of the disrespect to an animal’s life if we let it go bad, overcook it, don’t bring it to fruition or use the whole animal.
“Our entire menu is ‘small farm’. I know that there are restaurants now that grow everything that they serve, however I don’t have the resources or the temperate climate to be able to do that where we are. When we try to do sustainability there is no economic payoff at the end – we do it because it’s right.
“I’ve been trying to convince farmers to band together and get restaurants to help put up seed money to form a warehousing co-op with centralized distribution. Instead of twenty local farm-to-table farmers going to twenty local restaurants every week, they could all go to the warehouse and one truck could go out and make the twenty restaurant stops. This would turn four hundred trips a week into forty meaning savings and efficiency, along with the reduction of carbon footprint.”
To read more about Black Dirt, visit their Truth, Love & Clean Cutlery profile here.
Jonathan Justus, executive chef & co-owner, Black Dirt (Kansas City, Missouri, USA)
“We are a neighbourhood café and bar with a commitment to locally sourced, fresh, and simple foods. We rotate plates through our menu every few weeks to make sure that we are using the best produce currently in season.
“We work with a local farmer at Prairie Earth Gardens to source many ingredients, in addition to several other small, local farms. Over sixty per cent of our menu is, or can be, vegetarian or vegan with only a little over ten per cent of the menu including red meat. This is a big accomplishment for a restaurant operating in the heart of cattle country where steakhouses reign supreme.
“The Pritchard highlights our local purveyors to our guests in order to make them aware of the amazing local farmers and producers that are in our community. We also do many workshops and guest education events working with our local producers whenever possible.”
To read more about The Pritchard, visit their Truth, Love & Clean Cutlery profile here.
The Pritchard (Oklahoma City, Oklahoma, USA)
"At Arepa Mia we only buy in small quantities on a weekly basis in order to not make extra waste. To this end, we actually have almost zero waste at our restaurants. We recycle all cardboard and plastic and take the time to gather this to the local recycling centre.
“Our pork comes from Riverview Farms who don’t overreach the capacity of their pastures, fields and forest and never use artificial or toxic means to force their land or their animals to yield more. Their farming techniques exceed organic standards and go back to a time when farming did not depend on outside, artificial support. Our chicken comes from Bell & Evans farms where chickens are raised humanely under the highest standards in the industry. White Oak Pastures has a grassfed pastured program and they gave up feeding grain, hormone implants, and antibiotics in raising their cattle.
“When it comes to my restaurants, I'm most passionate about my cooking, doing it with fresh ingredients and having a friendly atmosphere.”
To read more about Arepa Mia, visit their Truth, Love & Clean Cutlery profile here.
Arepa Mia (DeKalb, Georgia, USA)
“Catalpa is a small fine dining restaurant located in a little red brick house in Arrow Rock, Missouri – a village of just fifty-six people on the Missouri River at the very beginning of the Santa Fe Trail. We pride ourselves on creating lasting memories for our customers through our food, service and fun, laidback atmosphere and attitude.
“We use local produce and meats whenever possible and partner directly with local organic farmers and producers to get what comes out of the ground the same day it is picked – and from the pasture within two days. There is a fifty gallon rain barrel at the rear of the restaurant that triples as a composter and herb garden where we harvest over twenty varieties of herbs for the kitchen.
“Catalpa serves only sustainable fish and shellfish and we often use fresh apples, pears, nuts and wild blackberries from our neighbours who graciously contribute. I also seasonally pick watercress from the freshwater spring a few streets away from the restaurant. We make everything we serve – including ice creams, sorbets, frozen custards, pastries and crackers for the salads. We start from raw ingredients and avoid all processed foods.”
To read more about Catalpa, visit their Truth, Love & Clean Cutlery profile here.
Catalpa (Arrow Rock, Missouri, USA)
“A key feature of our menu is a ten-foot wide hearth where dishes are prepared over live fire. This method of cookery provides primal, satisfying cuisine that supports our mission of being comfortable and refined.
“When possible, much of our vegetable offerings come from a few local growers. We write menus based on what is available from them, not the other way around and our menu changes with the availability of premium, healthy, just-picked produce. We source meats and poultry from local sources who care for the animals humanely and provide a healthier product. Our menu offers composed dishes as well as à la carte, which afford guests with options when following specific diets.
“Community is central to our mission from building and supporting a community of team members that create the culture of our restaurant to a network of farmers and artisans that not only supply our restaurant, but also eat in it. We also seek to enrich our dining community through our club called Hestia Guild. This club offers patrons an opportunity to learn more about our food and drink through educational experiences, meet other like-minded diners and help support our local food bank in the process."
On September 12th is Butter & Corn. This evening will celebrate Chardonnay and corn! Of the great wine and food matches, Chardonnay and corn is one of the best. Some may rival, but none surpass. Dinner will feature various preparations of corn matched with different Chardonnays from around the world. Find out more and reserve your table here.
To read more about Field & Main, visit their Truth, Love & Clean Cutlery profile here.
Field & Main (Marshall, Frauquier County, Virginia, USA)
by Dominica Rice-Cisneros, chef/owner, Cosecha
"We make different seasonal Agua Fresca fresh every morning at Cosecha. This is my personal favourite! We use Diaspora Co single-origin turmeric farmed in India on a family farm."
Purée the mango with all of the ingredients in a blender.
Check the sweetness and pour into a pitcher with four cups of ice, or serve into six tall glasses with crushed ice.
Top with fresh mint picked from your garden.
Dominica Rice-Cisneros, chef/owner, Cosecha
Jael Rattigan, co-founder and CEO of French Broad Chocolate in Asheville, believes in using business as a force for good. What started in 2006 as a mom and pop farmers' market stand has grown to a thriving certified B Corp with eighty-five employees and includes a Chocolate Lounge & Boutique, an experiential Chocolate Factory & Café, and Creamery & Café. Her chocolates have been recognized in many national and international awards, and she was the recipient of the WomanUp "Best in Business" award in 2016. Her two sons, Sam and Max, eat chocolate for breakfast.
What is your idea of perfect happiness? A warm-out-of-the-oven chocolate chip cookie and a glass of cold whole milk.
What is the purest thing you have ever tasted? Cacao fruit straight from the tree.
What is the best thing you can do with your hands? I can make a killer dark chocolate brownie, hand-roll thousands of truffles, and pipe chocolate like a machine. I can tuck my kids into bed, feel for a fever, and hug away their hurts.
What was your first experience with sustainable eating? My first experience discovering sustainable eating was in college in Madison, Wisconsin. I lived around the corner from a food cooperative called Mother Earth. It was one of those classic hippie shops with barrels of bulk grains, a small selection of fresh veggies, and alternative milks. It was the first time I began to think about where my food came from and making intentional choices about it.
What do you love most about what you do? Chocolate makes people happy, and I love to make people happy. There’s really nothing else I could ask for.
What do you consider the most overrated ingredient? Cayenne. I think there are so many more interesting chilli peppers.
Is there anything you don’t particularly care to eat? Bacon. Sorry!
Where did you enjoy a meal out recently, and what did you eat? White Labs Kitchen & Tap in Asheville, NC. It’s a brewpub located in a yeast laboratory, so the food and beverage menu has a fermentation bent. I love their pizza made with 72-hour fermented pizza dough, and topped with kalamata olives, preserved lemon, confit tomato, and feta.
Are there any mentors or food heroes you would like to thank? Alice Medrich, you are my chocolate hero. Your book, Bittersweet, inspired me to pursue a career and life in chocolate and I will forever be grateful with you as part of my business origin story.
What are your favourite books or cookbooks? Bittersweet by Alice Medrich, Bravetart by Stella Parks, Vegetables by Alice Waters.
What is the dish on your own menu that most engages you? Though I’ve owned a dessert restaurant for eleven years, I am still most captivated by a warm, crisp, yielding chocolate chip cookie. The perfect chocolate chip cookie must be buttery, with a good presence of vanilla, and the right balance of high-quality dark chocolate. Ours include a sprinkling of freshly roasted cacao nibs to add the crunch of nuts while keeping the flavour all chocolate.
What do you make from scratch? Everything. Bread, pancakes, cookies, mayonnaise, dressing, chocolate, ice cream, you name it. (Though not ramen, I’ll leave that to the pros.)
What would you be doing if you weren’t doing what you are doing? I really can’t imagine any other career at this point. If I weren’t working, I’d be travelling the world and eating awesome food.
How do you like to spend your day off? Hanging out with my kids, going for hikes, and giving my house a good clean.
What does success mean to you? Success is being able to do what makes me happy, contributes positively to my community and the world, and gives me a sense of purpose. Ideally it also allows me to travel and eat well.
What is your current obsession, the thing you think about at 3am? Building a sustainable business that will live far beyond me.
What are the qualities you most admire in others? Kindness, empathy, creativity, and leadership.
Can you tell us something we don’t know about you? The first restaurant I opened (Bread & Chocolate in Puerto Viejo, Costa Rica) was the first restaurant I ever worked at. I had always been a passionate home cook and baker, but that was my first foray into cooking as a business.
If you could eat only one thing today, what would it be? Fresh, naturally-leavened, lightly-toasted bread, slathered with a great deal of butter, sprinkled with flaked sea salt.
Which producer or supplier really brightens your day? Jonathon Flaum from Farm to Home Milk is a Zen monk, playwright, milkman and overall inspiration, devoted to a simple life of connecting farmers to customers by delivering farm-fresh milk to the residents and businesses of Asheville.
Which words or phrases do you most overuse? Source, origin, craft, bean-to-bar, authentic. Thanks for calling me out. :)
Which talent would you most like to have? I’d love to be a good dancer.
If you could change one thing about yourself, what would it be? I’d be more organized. A lot of people count on me to get stuff done, and I think I’d serve them better if I had better systems.
What do you think the food of the future will look like? The dream is that people feel an emotional connection to the source of their food, eat with intention and gratitude, and experience pleasure from the act of cooking and eating.
What is your number one sustainability tip or trick? Eliminate food waste wherever possible. We just had a family dilemma because my younger son was throwing away the crust from his morning toast. Instead of composting it, or forcing him to eat it (yuck), I decided to cut the crust off before toasting it and save it. That “waste” has turned into bread crumbs for chicken tenders, croutons for salad, and afternoon snacks with a hunk of cheese or butter.
“We pride ourselves on having partnerships with incredible local fishmongers, foragers, and farmers. For example, our lamb is sourced solely from Elysian Field Sheep Farm who practices holistic and humane treatment for all of their animals. We seek out farms and purveyors who share our passion for ethical and environmentally-conscious methods. “We seek out sustainable practices whenever possible, and highlight the best of what is in season.
“We work closely with The Melting Pot Foundation's Brownsville Community Culinary Center – our founder Claus Meyer's initiative to educate Brownsville residents in the culinary arts and hospitality. They work to impart practical skills, a stipend, and education to provide a knowledge-base to help their members eat better but also to create a career in their community or elsewhere. We have had the good fortune to hire alums of this program in our restaurant as well as assist the BCCC team in job placement in other restaurants around the city.”
BCCC Summer Saturdays Pop-Up Agern is proud to donate our restaurant space to the BCCC as they host a series of Pop-Up Dinners each Saturday now through August 31st. For more information and to secure a reservation please click here.
To read more about Agern, visit their Truth, Love & Clean Cutlery profile here.
“The pillar of our cuisine is olive oil. In Ayvalik olive oil is so important to everyone – and it should be. We cannot describe Mediterranean cuisine without it. So, of course we use local – and the best one. We source from a local family company Kursat, from Ayvalik. It is made from toxic-free hand-picked olives, has perfectly-balanced acidity, and is certificated organic. We use seasonal wild greens as well as foraged herbs. We feel very blessed by the richness of Northern Aegean soil.
“We live and work on a small island, now connected to the main land with a road-bridge. Our resources are limited and we try to respect this limitation in every possible way. Our food waste goes to our friends’ chickens and goats. We reuse the glass water bottles by refilling them with our homemade lemonade and soft drinks. The used tea leaves go to another friends’ garden to be used as organic fertilizer. We use the water responsibly and prefer natural cleaning agents that we make using wild oranges.
“The main provider for the seafood we use in our menu is also our next-door neighbour. We try to work with other independent local fishermen whenever we can and only use seasonal, local seafood. The small amount of meat that we serve comes from our local butcher who also provides us goat meat in season. We prefer not to use chicken meat on our menu as it’s very challenging to find locally-bred free-range chickens. Our cheese comes from a local family diary, small in size and ethical in their approach. They only use milk from their own animals, fed by their own crops.”
To read more about Ayna, visit their Truth, Love & Clean Cutlery profile here.
Ayna (Cunda Island, Ayvalik, Turkey)
“At Dalleth we are really passionate about British heritage and prehistory. As the dining experience evolves this cultural context is becoming more and more prominent. Aside from that we are all passionate about the land we live on and take care to source everything with the care and respect our world deserves. Dalleth’s menus encompass a large amount of foraged vegetation, wild meats and fish, just like our ancestor hunter-gatherers would have. In regards to red meat and dairy products we source these from responsible, caring farmers and avoid anything that would weigh heavily on our conscience.
“Dalleth is a ticketed event business and as a result we know exactly the number of guests to expect at each event. This unique way of operating means we only order what we need. Our food waste is very small in comparison to similar enterprises and we make use of anything left over, such as making infused gins out of leftover fruit and fermenting vegetables and herbs. We utilize all of the animal we can; bones for stock, we render fat to use in cooking and any meat leftover after an event is used to feed staff. We work with suppliers who also do their best to take care of the environment, ensuring that our own efforts are not in vain. Wild food features predominantly in our menu, only harvested, hunted or fished whilst in season and in abundance meaning our impact on the environment is absolutely minimal.”
To read more about Dalleth, visit their Truth, Love & Clean Cutlery profile here.
Dalleth (Kent, UK)
“We value sustainability, choosing organic or biodynamically grown when possible for our ingredients. We reduce food waste by making menu items fresh and in small batches. Our flexible menu often allows for the creative use of all parts of the plant or animal. In addition, we compost, recycle, and re-use containers when possible. Using seasonal, local produce is important to us because it not only provides premium quality, but also supports producers in our very community. Our commitment to locality extends beyond just the produce to include paper products, bakery items, coffee – and anything else we can from small community businesses.
“We encourage employees to bike, walk, or take public transportation to work and advocate employee enrichment. I believe that providing the tools and opportunities for education and growth, and empowering my employees to take ownership of the restaurant in every facet – from the creation of menu items to the connections with customers – is key to building a culture that will make our restaurant a success.”
To read more about M. B. Haskett, visit their Truth, Love & Clean Cutlery profile here.
M.B Haskett Delicatessen (Sioux Falls, Minnehaha, South Dakota, USA)
“Rising Sun Workshop is both a commercial and social enterprise that would not exist if not for the community that demands it. Born as a reaction to the shrinking spaces of city living, we and our community felt a need to save a small pocket of the neighbourhood as a place where we could work and share our passions and our tools. Simply put, the workshop is designed to be affordable, and in order for that to happen, the bill needs to be picked up somewhere else. In this case it is running a successful hospitality venture as part of the business that could be a venue in its own right.
“We do not support factory farming – what we buy in we buy local, from roasters, smokers, brewers, growers, winemakers and distillers who share our philosophies – our mates. We are a social enterprise that wouldn’t exist if not for resources pooled and donated by the very community that demands it – our members and guests. All fresh fruits, vegetables, meats and eggs used in our kitchen are sourced from within New South Wales. All seafood, beer, spirits and wine (sake an exception) are sourced from Australia. We find the easiest way to ensure this, is to have a direct and personal relationships with the brewers, smokers, bakers, distillers and vintners themselves.”
To read more about Rising Sun Workshop, visit their Truth, Love & Clean Cutlery profile here.
Rising Sun Workshop (Sydney, NSW, Australia)
“We work hard every day to make sure the staff at Honest have a product they’re proud to serve, are part of a company they'd tell their mates to work for, and are given the opportunity to learn and grow.
“Opening our butchery has allowed us total control over our beef supply chain, from the small farms of grass-fed cattle in the Scottish Highlands to the plate and we always source free-range chicken for our burgers and wings. We work with Karma Cola, supplying their cola in all of our restaurants and running an annual special – recently raising over £10,000 for their charity supporting the kola nut growers in Sierra Leone.
“Our veggie fritters, iced tea, lemonade, pickles, relish, and Honest sauces are all made by hand, by us. And – of course – our chips too. They're fresh, not frozen. Always. We season them with rosemary salt as soon as they've been fried and then serve them with the burger, for free – just because we think that all burgers should come with chips.”
To read more about Honest Burgers, visit their Truth, Love & Clean Cutlery profile here.
Honest-Burgers (London, plus other locations in the UK)
“A map of Rio is printed on the menu at O Navegador which shows all of our local producers. This map quickly became so crowded that I needed to make a larger version in order to show all the places our food comes from. We support an NGO called Instituto Maniva, whose office is in one of our rooms. Maniva supports small organic farms and some within the local farmers' market by bringing in Ecochefs™ events to promote them.
“Our wish is to help preserve Brazil’s Amazon rainforest by making a connection with the populations that live there in order to promote fair trade of their sustainable products. That is what Restaurante O Navegador does with the help of Instituto Maniva. Chef Teresa Corção was asked to help promote wild pirarucú with other chefs from Rio. With the support of the US Forest Service and GIZ, two international institutions that sponsor sustainable projects all over the world. Teresa and eight more chefs went to the Amazon to visit the Paumari indigenous tribe – fishermen of pirarucú – the world’s largest freshwater scaled fish. The group stayed there for one week learning about their lives and their pirarucú recipes. It was a life changing experience.”
Support the Maniva Institute to encourage the work of farmers, fishermen and chefs, advocates of real food – sustainable, tasty and healthy by visiting their crowd-funding page here.
Learn more about the work of Gosto da Amazônia (Amazon Taste) the conservation of the Pirarucu and its habitat here.
Chef Teresa Corção (L) and fellow Ecochef Maniva, Ana Pedrosa on their trip to the Amazon
Don’t miss Teresa Corção’s delicious Brazil nut, tonka bean with banana chantilly recipe included this week.
To read more about O Navegador, visit their Truth, Love & Clean Cutlery profile here.
08 August 2019
You must try this Brazil nut, tonka bean and chantilly recipe from Rio de Janeiro's O Navegador restaurant
01 August 2019
This week’s inspiring feature restaurants share their sustainability initiatives
01 August 2019
Fermented Coconut Pancake, Fried Tofu & Ginger-Chilli Dressing
25 July 2019
This week's feature restaurants on provenance and sustainability