Many Restaurants Fake it as Demand for Organic Food Rises – January 13, 2012

Complicated Certification Regulations Mean Violations can Sometimes be Unintentional

At first, I thought nothing of it. I had just landed a new job, and it was only my second day.  And so when I was asked to peel the stickers off apples received that morning I went about the task as if it really mattered. I was really going to impress my new bosses with my apple-de-stickering, I thought. The job done, I asked for my next assignment. 

Photo by Flickr user Kelowna09The seasonal and uncertain nature of organic, sustainable food means that some wiggle
room is necessary to allow for variation in harvest and availability. Yet chefs can use this
wiggle room to… more

by: Aaron French

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