Seattle restaurateur Tom Douglas went to a local meat purveyor last month to buy chicken and was stunned at the $54 tab for two organically grown birds.“I had no idea what they cost, or I would have never bought them,” he says, “and the people behind me were quite upset that they couldn’t buy these $27 chickens. These were 2-pound chickens. It was pretty stunning. “It certainly puts a real monetary value on organic, sustainable and local,” says Douglas, who opened his first ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!