Austin restaurants like Olivia and Eastside Café have long had their own gardens and chickens, and they’re now joined by a growing number of locales that want to focus on local, as in house-made or produced. For example, we recently wrote about the bee apiary on Trace’s rooftop so that their food and drinks will use house-made honey. Trace has also has a forager on staff, Valerie Broussard, who works directly with farmers to find unusual plants and herbs. And then there are gardening companies like Seedlings Gardening that help restaurants create and maintain fruit and vegetable gardens.
What do you think about this trend? Is it cool or overkill? Pretty healthy or pretentious? Tell us in the comments below.