For local restaurants, serving "sustainable" food from local farms can be appetizing to eco-conscious eaters. But the demand for locally grown food can often outstrip supply, forcing chefs to look elsewhere for what's fresh. Kojo explores the challenges some restaurants and their suppliers face at a time when "eating green" is more popular than ever.
http://thekojonnamdishow.org/shows/2009-12-09/sustaining-sustainable-food-local-restaurants
Sustaining Sustainable Food in Local Restaurants
Listen Wednesday, Dec. 9, 2009 at 1:06 p.m. in Agriculture, Economy, Food
CD or 
TRANSCRIPT of this program.
Guests
Steve Ells
Founder and CEO, Chipotle Mexican Grill, Inc.
Jane Black
Food Reporter, Washington Post
Mitch Berliner
Specialty Food Distributor; Restaurant Consultant; and Founder, Bethesda Central Farm Market
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