Green Tracker: How sustainable menus are evolving
Strawberry leaves, carrot tops and cauliflower stems are never thrown away at Heirloom, an American restaurant in Lewes, Del., owned by entrepreneur Meghan Lee. In fact, the restaurant tries to avoid the more common seafood like tuna, salmon, halibut and mahi mahi for reasons of overfishing or unsustainable practices, instead opting for options like striped […]