[1]Farm-to-Table in the Shadow of Downtown Detroit

     "It's a full-circle thing," Ms. Williams said. "We want to be a
     no-waste kitchen."

     Chefs take up locavorism for all kinds of reasons, but in Detroit
     the one people talk about most is [2]the importance of keeping money
     in the area. Using up scraps is another side of the issue: A penny
     saved is a penny earned, and a penny earned is a penny that can be
     reinvested in a city that outsiders have repeatedly left for dead.
     And hiring native Detroiters is still another side. The staff, both
     in the dining room and the kitchen that's wide-open for inspection
     at the end of the bar, is notably diverse.

   (Via the New York Times)

   I ❤️ this so hard. Might have to add this to my upcoming homecoming
   trip. I have some wonderful if foggy memories of Corktown.
     __________________________________________________________________

   My original entry is here: [3]Detroit Locavorism. It posted Sun, 03 Jun
   2018 04:59:15 +0000.
   Filed under: culture,

References

   1. https://nyti.ms/2xxHr0n
   2. http://www.modeldmedia.com/features/food-sovereign-city-020216.aspx
   3. https://www.prjorgensen.com/?p=1167