Restaurant Clicks
NOVEMBER 4, 2021
If you want an authentic farm-to-table, sustainable pizza, come to Humble Pie, where they grow most of their ingredients on-site and have an impressive compost/recycling waste ratio of 30:1. View this post on Instagram A post shared by Humble Pie (@humblepie_seattle). The owner quit his job in Seattle and moved to Naples.
EATER
JULY 6, 2022
The Stone Barns Center for Food and Agriculture, a nonprofit regenerative farm and educational center, opened in 2004 on the site of a former dairy farm. This was the latest iteration of Blue Hill at Stone Barns’ compost oven, which cooks food in the most sustainable way imaginable — with heat from waste being recycled on-site.
EATER
AUGUST 3, 2021
For Chai and Usa, after nearly 30 years together scraping by on manual labor jobs and sorting through recyclables for pocket change, operating a tiny general store and having 10 rai (about 4 acres) to call their own felt like a small miracle. Palm tree jungles and the mountains of Surat Thani Province in southern Thailand.
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