Great Restaurant Without Labels - Page 2
Having many years' experience growing his own produce and developing delicious meals from them, Wolmark will share his cooking and growing expertise with others in his upcoming book "Seed to Table Cookbook" which will be published by Timber Press.
His other green practices include recycling waste water and fry oil. He states that he's planning to get rain barrels installed so that he can further reduce waste. Afterall, according to him, he stays within budget mainly by exercising a zero waste policy.
Along the lines of being green, he adds that consumers should demand new ways of business that decreases packagaing and waste, so that consumers don't shoulder the entire burden of being ecologically responsible.