How Sustainable Can You Go?

George Wilkes, the owner of a sucessful fish-and-chips restaurant on the north shore of Lake Surperior, knows sustainability and applies his values to every aspect of his business.

At the Angry Trout Cafe he serves locally produced food, his servers wear locally made organic cotton aprons, takeout containers are reusable, wooden pens are refillable, and the straws are compostable.

If you would like to find out more about this example of sustainability in action you are in luck becuause Wilkes has written the Angry Trout Cafe Notebook: Friends, Recipes, and the Culture of Sustainability. (Northwind Sailing)

From Jul/Aug 2005 Orion magazine.