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"Local is the new organic. Well not exactly, but if you like eating fresh fare, supporting small businesses, and reducing your carbon footprint then follow your conscience to restaurants that embrace local produce and goods. At the forefront of this trend: Borough Food and Drink. The New York City eatery, owned by Chef Zak Pelaccio and restaurateur Jeffery Chodorow, is commited to buying from farmers, bakers, butchers, and cheese producers located in the city&amp;#039;s five boroughs and surrounding areas.  The result? A menu that&amp;#039;s wonderfully fresh and surpisingly diverse thanks to influences from Asian as well as Eastern and Western cuisines. Dishes like Shan Dong dumplings, Sikorski Kielbasa Reuben and Jerk Lobster are just some of the casual, but eclectic dishes that might have exotic names, but are made from ingredients offered by neighboring mom-and-pop shops. Why import cheese from France when one of the greatest French cheese artisans lives in Queens?  By choosing local ingredients and buying what&amp;#039;s in season, Borough consistently plates the freshest combinations. Of course, Pelaccio&amp;#039;s job is made easier by the fact that New York City offers up a mind-boggling array of global ingredients and local produce.  The restaurant&amp;#039;s &amp;quot;keep it local&amp;quot; philosophy is combined with a drive to maintain an eco-friendly environment from floor to ceiling. Interior Designer Mark Zeff used reclaimed materials such as woods salvaged from underwater piers and barns as well as oak beams from old factories. He also veered towared vintage industrial furniture, lighting and accessories for a casually sophisticated look.  Pelaccio and Chodorow have created a global restaurant that owes everything to the neighborhood\u2014its ingredients, freshness, and flair.  Local Food Facts \u2022 From field to fork, an average dinner travels 1500 miles. \u2022 It can take a tomato up to two weeks to reach your market. During the journey, it has been picked , waxed, boxed and gassed. \u2022 Locally grown fruits and vegetables are usually sold within 24 hours of being harvested. Produce picked and eaten at the height of ripeness has exceptional flavor and, when handled properly, is packed with nutrients.  \u2022 More than 90 cents of every dollar you spend on local produce goes to the neighboring farmer who harvested it. Meanwhile, farmers get only 20 cents of your dollar when you buy their produce at mass retailers. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1561/eat-locally-a-43794/>