The Spectrum of Green
Tuesday, June 10, 2008

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While many smaller restaurants opt for the environmentally responsible route (conserving water/electricity, composting their trash) to save money over organic food, supergreen superchefs like Traci Des Jardins have found some obstacles in their own arena: 'People say, 'Why should we pay $3.75 or $4.50 for the same taco you can get in the Mission for $1.75? ... It's shocking to me that there is so much price resistance when our food is so carefully prepared, using natural ingredients, in the environment of the Ferry Building.'" [Chron]

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