Sustainable North

From the Anchorage Daily News on Thursday, January 1, 2008:

Only about 40 miles or so separate Alaska’s farms from its urban restaurants, but locally grown food remains a niche item on most menus.

That is changing, and rapidly.

This winter, at least seven Anchorage restaurants — upscale venues and crunchy cafes alike— are mostly eschewing Outside carrots, potatoes and other root vegetables. Instead, they are buying their vegetables from the Mat-Su.

Click here to read the whole story.