With controversies swirling around the DC Public Schools system, including Chancellor Antwan Wilson's daughter being able to bypass the lottery system to transfer schools, what is next for education in the District?
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.
- 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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