Mar 132010

The Trade Show at the Expo featured tasty organic goods.

Kermit had it right. It’s not easy being green.  And that’s not a reference to navigating the St. Paddy’s Day Parade madness about to ensue in Chicago today. Rather, it’s a good recap of yesterday’s discussions at day two of the Family Farmed EXPO.

We learned all about bringing the organic green to the restaurant scene. A worthy effort? Absolutely. A healthy necessity? We think so. But not easy to do. We heard about what it means to be a green restaurant, met some rock star farmers, sampled organic goodies, and watched the documentary Fresh. Check out our latest photos, and tune in on Twitter for a play-by-play of day three now in progress.

David Schuminsky

Signature Room Chef David Schuminsky serves up caviar, but later admits he'd rather eat steak.

  One Response to “It’s Not Easy Being Green”

  1. Looks like great salsa.

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