A sustainable and "sturdy cracker with enough flavor to combine well … without overpowering any flavors."
Owning and operating a restaurant is hard enough as it is, with high-stress work environments often yielding razor-thin margins. Aside from some feel-good green PR, are there any real, tangible incentives for restaurant owners to invest the necessary time and energy?
“What we did in this resolution is to lay out what should happen … in every sector of the American economy. Because they can all be transformed with new technologies, with new strategies, new conservation techniques, and in a very brief period of time.”
From Martha’s Vineyard to Boston to Los Angeles, the small home movement struggles for acceptance at the end of the road