The locavore philosophy -- favoring locally sourced foods -- has caught hold in many places. It is especially strong in New England. I stopped for lunch recently at The Popover Bistro and Bakery.
There was a simple menu for breakfast and lunch, featuring vegan and organic foods.
I liked the blackboard that showed where most of their foods came from.
The blackboard certainly is a novel way to demonstrate what the cafe is promoting.
ReplyDeleteI like the board too, Jack!
ReplyDeleteThe blackboard is a good idea, very informative.
ReplyDeleteWhat a cute place. It looks very welcoming and locally sourced is a good idea.
ReplyDeleteWhat a wonderful idea. All the info is right there for customers to see and read. Very nice, I like that.
ReplyDeleteI like the look of the place. The locavore concept has caught on here too.
ReplyDeletei like the blackboard too! also that counter is pretty neat...looks like old ceiling tins?
ReplyDeleteI haven't seen a blackboard like that since I was at school. I'd sit up and look alert all through my meal, half expecting a piece of chalk to be thrown viciously in my direction!
ReplyDeleteI'm a huge fan of supporting local.. hope the food was good Jack!
ReplyDeleteI've never heard the term 'locavore' but no doubt it will creep over here soon. We do have restaurants that source food locally as much as possible. It's a sound principle.
ReplyDeleteI daresay I witnessed this nascent trend in Marin County, California. Our local extension agent worked hard with local purveyors to make this a thing. The local farm operations were struggling. Then came some "boutique" producers - cheese mongers, heritage growers, organic dairies, olive oil, wine. Other regions were likely doing the same. It's really nice to see that people value local produce.
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