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"  Compiled and Edited by Brianna Mulligan. Additional reporting by Kelsey Hayes.  STATES A - I   ALABAMA   Little Savannah  3811 Clairmont Avenue, Birmingham 205-591-1119birminghammenus.com/littlesavannah Little Savannah is a restaurant and bar dedicated to offering customers tasty cuisine with a touch of southern comfort. Husband and wife Clif and Maureen Holt emphasize knowing where their food comes from, and they gather their ingredients from the local farmers&amp;#039; markets and from their very own garden, tended to by Maureen. Come by to experience the southern fusion cuisine and sip on seasonal cocktails like the Watermelon Mojito and Spicy Peach Margarita. Little Savannah also offers a catering service and a full bar.  ALASKA   All the Comforts of Home B&amp;amp;amp;B   12531 Turk&amp;#039;s Turn, Anchorage 907-345-4279alaska.net/~comforts  This rustic bed-and-breakfast is located in the scenic Chugach Mountains of northern Alaska. Founded in 1974, All the Comforts of Home is surrounded by five acres of woods with views of Denali, three active volcanoes, and the northern lights. All the Comforts of Home relies on local farmers&amp;#039; markets for ingredients for its homemade breakfasts.  CALIFORNIA   Boulettes Larder  1 Ferry Building, San Francisco 415-399-1155bouletteslarder.com Located near the San Francisco Bay Bridge in the beautifully renovated Ferry Building, Boulettes (the French culinary term for &amp;quot;meatball&amp;quot;) Larder uses local ingredients as the inspiration for its inventive seasonal cuisine: The summer menu focuses on simply prepared foods tossed with fresh herbs and spices, such as summer squash soup and marinated tuna. Open for breakfast, lunch, and available for private dinners, the restaurant also sells prepared items for those wanting to take the Boulettes Larder experience home.  Chez Panisse  1517 Shattuck Avenue, Berkeley 510-548-5525chezpanisse.com Owned by Alice Waters, one of the leaders of the local-food movement, Chez Panisse has been serving its seasonal menu for almost 40 years. The restaurant is designed to resemble a dinner party at home, with two seatings and one fixed-price menu, which often features one of Waters&amp;#039;s famous salads. The rest of the California-centric menu reaches around the region and incorporates fresh mushrooms, varied lettuces, artisan cheeses, and Bay Area seafood, among other local flavors. If you can&amp;#039;t make it to California or don&amp;#039;t have a reservation, Waters&amp;#039;s recently published cookbook, The Art of Simple Food, a 416-page hardcover that includes 200-plus recipes, will provide plenty of ideas on how to cook locally, seasonally, and organically.  Grace  7360 Beverly Boulevard, Los Angeles 323-934-4400gracerestaurant.com Partner and executive chef Neal Fraser is dedicated to serving his contemporary American fare using regional ingredients. His goal is to serve an entire five-course meal with 90 percent of the ingredients originating within a 400-mile radius of this urban restaurant. Grace is offering a five-year tasting menu (a five-course meal designed to highlight the chef&amp;#039;s specials and old-time favorites, including a saut\u00E9ed day boat scallop and homemade doughnuts) through December 2008.  Jimbo&amp;#039;s\u2026 Naturally  12853 El Camino Real, San Diego 858-793-7755jimbos.com Jimbo&amp;#039;s, a natural food grocery store, supports local farmers by selling their organic produce at its four locations in the San Diego area. Jimbo&amp;#039;s also offers beauty products, a deli, a juice bar, a bakery, and a full-service meat counter.  Josie  2424 Pico Boulevard, Santa Monica 310-581-9888josierestaurant.com Influenced by French and Italian cuisine, Josie uses high-quality organic ingredients to make dishes like seared duck with savory hawthorn berry sauce and the homey rib-eye steak with Pop&amp;#039;s peppercorn sauce. The menu is a delectable balance of new cuisine and traditional dishes, all served in a rustic and comfortable atmosphere.  Literati 2  12081 Wilshire Boulevard, Brentwood 310-479-3400literati2.com Chef Chris Kidder develops his dishes based on the availability and freshness of the local, mostly organic ingredients he finds at the Los Angeles farmers&amp;#039; market. The restaurant staff has developed a strong relationship with local farmers, relying on specific ranches and farms for organic and sustainable produce. The casual restaurant offers classic favorites, such as steak frites and a toasted albacore and cheddar sandwich.  LOCALS Wine Tasting  Geyserville Avenue &amp;amp;amp; Highway 128, Geyserville 707-857-4900tastelocalwines.com LOCALS Wine Tasting provides visitors with 62 wines from 10 wineries. Run by Carolyn Lewis and her husband Tim, LOCALS boasts wines from Sonoma County wineries that are too small to have their own wine-tasting rooms.  Market  3702 Via de la Valle, Del Mar 858-523-0007marketdelmar.com This earthy restaurant and bar has a trendy yet comfortable feel. The menu has organic and natural choices, such as a blue cheese souffl\u00E9 and organic Bartlett pears, that are influenced nightly by chef-owner Carl Schroeder&amp;#039;s trips to local ranches and farms.   Wilshire  2454 Wilshire Boulevard, Santa Monica 310-586-1707wilshirerestaurant.com Offering &amp;quot;New Urban Cuisine,&amp;quot; Wilshire&amp;#039;s menu highlights the seasonal choices at farmers&amp;#039; markets with entr\u00E9es like miso marinated black cod and wild mushroom duck pot pie. The neighborhood restaurant supports sustainable farming in a casual yet elegant atmosphere.   COLORADO   Duo Restaurant  2413 West 32nd Avenue, Denver 303-477-4141duodenver.com Located in the Highlands in Denver, Duo Restaurant&amp;#039;s American menu changes with the seasons and is based on fresh ingredients bought locally throughout the year. The menu features enough to satisfy both meat-eaters and vegetarians, while the desserts, including a rose parfait and a chocolate torte made by pastry chef Yasmin Lozada-Hissom, are especially beloved by food critics.   The Kitchen  1039 Pearl Street, Boulder 303-544-5937thekitchencafe.com This comfortable neighborhood bistro serves classic foods, from French fries to vegetable risotto, with an environmental bent. Located in historic Boulder in a preserved space, the Kitchen does more than just buy organic food: It composts food scraps, uses only biodegradable paper products, and relies on wind-power-generated electricity.   CONNECTICUT   Zinc  964 Chapel Street, New Haven 203-624-0507zincfood.com Local market ingredients inspire Zinc&amp;#039;s imaginative American cuisine. The menu changes with the seasons and concentrates on regional produce, as seen in dishes like ricotta cavatelli and smoked Maine diver sea scallops, which encompass international cuisine and are served with a modern edge. Zinc is located in the center of New Haven&amp;#039;s shopping district.   FLORIDA   Michael&amp;#039;s Genuine Food &amp;amp;amp; Drink  130 Northeast 40th Street, Miami 305-573-5550michaelsgenuine.com Simple dishes grace the menu at Michael Schwartz&amp;#039;s friendly neighborhood bistro. With indoor and outdoor seating, guests can enjoy cuisine based on organic and local ingredients, such as a pan-roasted mutton snapper or a warm eggplant salad.   Pizza Fusion  Locations in 13 states 954-202-1919pizzafusion.com Based out of Fort Lauderdale, Florida, Pizza Fusion is a gourmet pizza restaurant chain dedicated to natural flavors. With more than 20 locations in the South, 75 percent of Pizza Fusion&amp;#039;s menu is organic, using local and sustainable food whenever possible.   GEORGIA   Floataway Caf\u00E9   1123 Zonolite Road, Atlanta 404-892-1414  Opened in 1998 and associated with the fine dining restaurant Bacchanalia, the casual Floataway Caf\u00E9 has been successful due in part to its usage of organic and local produce. Influenced by Mediterranean and Italian cuisines, the playful menu changes almost daily.   Five and Ten  1653 South Lumpkin Street, Athens 706-546-7300fiveandten.com With a French and Italian influence, Five and Ten works to combine Old World charm with New World southern cuisine. The menu features a fresh array of home-grown favorites and local produce, such as as a roasted asparagus and poached egg salad and locally raised chicken breast with basmati pilau, fennel, carrot, and red pepper.   The Farmhouse Restaurant  10950 Hutcheson Ferry Road, Palmetto 770-463-2610serenbefarmhouse.com Serving seasonal dishes made from ingredients harvested at the Serenbe organic farm, the Farmhouse Restaurant is part of the Inn at Serenbe, about an hour&amp;#039;s drive from downtown Atlanta. Eat modern southern food (think a Sunday-supper atmosphere) in a dining hall that&amp;#039;s reminiscent of an old plantation home, with a great view of the grassy fields that dominate the landscape.  Woodfire Grill   1782 Cheshire Bridge Road, Atlanta 404-347-9055woodfiregrill.com As Chef Michael Tuohy is both a leader in local food movement and an influential force behind Georgia&amp;#039;s Organic Growers (georgiaorganics.org), a nonprofit organization working to integrate sustainable farming into Georgian culture, it&amp;#039;s no surprise that his restaurant, Woodfire Grill, would emphasize both locally grown and organic dishes. His menus change daily, depending on what is most readily available, bringing Northern California-style cuisine to Georgia. Fine artisanal cheeses, also organically produced, are available for carry-out.   HAWAII   Pacific&amp;#039;O  505 Front Street, Lahaina, Maui 808-667-4341pacificomaui.com With its goal of becoming solely reliant on the nearby O&amp;#039;O farm (already 100% of its salad greens and herbs are grown there), Pacific&amp;#039;o not only has a breathtaking location, but an environmental bent as well. Most of the fish served in the harbor-located restaurant is caught right from the nearby waters \u2014 so it can&amp;#039;t get much fresher. Besides seafood, the Asian-infused menu includes beef satay, spring roll wraps, and spring lamb.   ILLINOIS   Frontera Grill  445 North Clark Street, Chicago 312-661-1434rickbayless.com This casual restaurant has a vibrant Mexican atmosphere, with organic and locally grown ingredients helping to bring an authentic Latin American eating experience to the table. Open for lunch and dinner, Frontera Grill features a menu that changes monthly to make the best use of available ingredients.   Wild Blossom Meadery and Winery  10033 South Western Avenue, Chicago 773-233-7579wildblossomwines.com Chicago&amp;#039;s first winery and Illinois&amp;#039;s only meadery, Wild Blossom produces local honey, fruits, and honey wines (meads), each bottle of which contains the nectar of two million flowers. Beehives are located in Illinois prairies, Lake Michigan sand dunes, and outlying areas of Chicago. Wild Blossom claims to be the world&amp;#039;s most sustainable wine.   INDIANA   Indy&amp;#039;s Gourmet Gardens   940 West Banta Road, Indianapolis 317-783-4034  Indy&amp;#039;s Gourmet Gardens is a farm that produces a large selection of vegetables (specializing in peppers and tomatoes), herbs, flowers, and fruit, including plums, pears, apples, and peaches. The farm then turns some of its produce into its own line of soups, sauces, and stuffed peppers, which are all made on-site.   IOWA   Devotay   117 North Linn Street, Iowa City 319-354-1001devotay.net With the motto &amp;quot;Local Food, Worldly Flair,&amp;quot; Devotay has created a dining experience dedicated to the success of local farmers and the environment while at the same time capturing a classic eating-out experience. While enjoying his Mediterranean style food, check out Devotay&amp;#039;s lists of local farm partners on the menu and on a chalkboard in a &amp;quot;Hall of Farm&amp;quot; entrance.   Firehouse Market   1211 5th Street, Sioux City 712-224-3535firehousemarket.blogspot.com You can find your own ingredients at Firehouse Market (dedicated to local and sustainable foods, it features a selection of produce, cheese, eats, dairy, and specialty items), or take away a freshly prepared soup or salad from the deli. Local products are preferred, as Firehouse Market believes that by supporting local farmers, it is ultimately helping the community, the environment, and the local economy.   Sage  6587 University Avenue; Des Moines 515-25-7722sagetherestaurant.com The Sage menu, which features meats and produce raised in Iowa, has a range of contemporary American food, highlighting seasonal ingredients. Menu items like the grilled pork often name the local producers.   MORE RESOURCES (by state):   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;   STATES K - M   KANSAS   Local Burger  714 Vermont Street, Lawrence 785-856-7827localburger.com With an environmental twist on the fast-food burger, Local Burger&amp;#039;s menu focuses on sustainable ingredients, grass-fed, antibiotic-free meats, and organic toppings. Wash down the elk burger with a refined-sugar-free smoothie.  LOUISIANA   La Provence  25020 Highway 190, Lacombe 985-626-7662laprovencerestaurant.com Chef Chris Kerageorgiou uses his kitchen garden and local farmers to create French-inspired dishes \u2014 with a New Orleans twist. The restaurant, with its Proven\u00E7al style and atmosphere, offers classic entr\u00E9es like bouillabaisse enhanced by local ingredients.   MAINE   Five Islands Lobster Co.  1447 Five Islands Road, Georgetown 207-371-2990fiveislandslobster.com This picturesque restaurant offers more than just a pretty view. Its abundance of fresh seafood, including lobster and fish, is brought in from the wharf directly behind the restaurant. Homemade onion rings and sauces are also local favorites.  Francine   55 Chestnut Street, Camden 207-230-0083  Located in a renovated bike shop, Francine is the epitome of bistro dining. With sparse decoration, a low-key atmosphere, and a small menu (just four appetizers and four entr\u00E9es each night), Francine uses local ingredients to create unforgettable dishes.  Smiling Hill Farm   781 Country Road, Westbrook 207-775-4818smilinghill.com Since 1720, this family-owned farm has produced its own dairy products, including milk, cream, ice cream, and butter. The cows range freely on the farm&amp;#039;s 500 acres, and no pesticides or chemical fertilizers are used. An on-site market sells the products to the public.   Solo Bistro  128 Front Street, Bath 207-443-3373solobistro.com Situated in the heart of historic Bath, Solo Bistro&amp;#039;s Scandinavian design aesthetic is complemented by Chef Esau Crosby&amp;#039;s eclectic dishes (from roasted halibut over soba noodles to Maine crab fritters), which use local and organic ingredients whenever possible.   The Schooner J&amp;amp;amp;E Riggin  136 Holmes Street, Rockland 800-869-0604mainewindjammer.com The J&amp;amp;amp;E Rigger is a Maine windjammer designed for the perfect Maine coast vacation. Built to hold 24 passengers, the schooner leisurely cruises along the coast of Maine while at the same time providing an environmentally friendly and healthy vacation by using safe and natural cleaning products, composting, and recycling. After working up an appetite helping set the sails, enjoy meals designed around available local produce.   MARYLAND   Kaylala  Windsor Mill 410-655-1726kaylala.com Kaylala makes all natural and organic skin products that are formulated using local and sustainable ingredients, such as recycled sugar cane pulp, biodegradabale vegetable cellulose, or glass. Products include moisturizers, bath eggs, and lip balm. All ingredients are from Maryland, and the products come in recycled or recyclable packaging.   The Yabba Pot   2433 St. Paul Street, Baltimore 410-662-8638theyabbapotcafe.com The Yabba Pot is a popular vegan caf\u00E9 that relies heavily on locally grown produce that comes straight from the garden without preservatives. The Rastafarian-influenced cuisine varies daily and includes choices like citrus spare ribs, vegan mac &amp;#039;n&amp;#039; cheese, and Queens greens. Come for the earthy atmosphere and the international cuisine.   Woodberry Kitchen  2010 Clipper Park Road, Baltimore 410-464-8000woodberrykitchen.com Woodberry Kitchen features a seasonal menu inspired by the local farms, orchards, and creameries that contribute their natural and sustainable meats and agriculture. The food is designed to capture the essence of the Chesapeake region, and the wine list offers products from local growers as well as those from international winemakers who embrace organic viticulture. Consult the list of suppliers to find out where your bacon and egg-fried rice or cast-iron rib eye came from.   MASSACHUSETTS   Amherst Chinese Food   62 Main Street, Amherst 413-252-7835  Owner Tso-Cheng Chang grows the organic vegetables he uses in his authentic Chinese dishes himself, both on his farm and, in the winter months, in the greenhouse, providing preservative-free food all year long to hungry Amherst students. Down the fresh food with Chang&amp;#039;s homemade Sandra berry juice, a complement to any dish.  Clam Box of Ipswich  246 High Street, Ipswich 978-356-9707ipswichma.com/clambox This national landmark, shaped like a clam box (the trapezoidal container clams are traditionally served in), has been frying up locally produced seafood for more than 60 years in historic Ipswich. Chow down on your fried clams or lobster rolls al fresco or get them to go \u2014 skip the summertime lines by ordering ahead.  Icarus  3 Appleton Street, Boston 617-426-1790icarusrestaurant.com Icarus, located in Boston&amp;#039;s South End, has been open since 1978 and is a popular destination, especially during Restaurant Week. Chef Chris Douglas promotes local farmers and uses organic ingredients often in his classic American dishes. Try the local seasonal mushrooms braised atop polenta as a first course.  Living Earth  232-234 Chandler Street, Worcester 508-753-1896lefoods.com A natural health-food market, Living Earth supports sustainable agriculture by selling eco-conscious items (from produce and dairy to health and beauty products). After you finish shopping, grab a meal at the Sono Caf\u00E9 within the market, which serves organic fare like Living Earth Salad and bison burgers.   Rendezvous in Central Square  502 Massachusetts Avenue, Cambridge 617-576-1900rendezvouscentralsquare.com Rendezvous, an 85-seat restaurant located in bustling Central Square, offers a western Mediterranean menu that is updated once a month. Chef-owner Steve Johnson, a longtime devotee of the local food movement, is dedicated to showcasing what regional farmers have to offer with seasonal dishes like a summer vegetable antipasto or roast chicken with chanterelles.   River Valley Market  330 North King Street, Northampton 413-584-2665rivervalleymarket.coop With its wide range of organic produce from the region, grass-fed meats, and humanely harvested seafood, River Valley Market is a community-owned grocery store that&amp;#039;s the place to get fresh, seasonal ingredients for delicious home cooking.  The Back Eddy  1 Bridge Road, Westport 508-636-6500thebackeddy.com Located right in Westport Harbor, the Back Eddy works to preserve its scenic location by cooking with products from local purveyors. Enjoy the rustic setting inside the restaurant or the gorgeous scenery from the dock behind it. The Back Eddy combines seafood with produce from regional coastal farms, artisan beer, and locally produced cheese, and there&amp;#039;s a Portuguese influence in its comfort foods \u2014 pork with country-style mac &amp;#039;n&amp;#039; cheese, anyone?   MINNESOTA   Spoonriver  750 South 2nd Street; Minneapolis 612-436-2236spoonriverrestaurant.com Located in a trendy section of Minneapolis, Spoonriver is the brainchild of Chef Brenda Langon, who has been committed to supporting local growers and using organic products since opening Spoonriver&amp;#039;s sister-restaurant, Caf\u00E9 Brenda, in the &amp;#039;80s. Enjoy a Honey Lavender Spritz on the porch while admiring the view of the Mississippi before heading inside for the pork tenderloin (from nearby Fischer Farms) or the New York strip (grass-fed, of course).  Third Thursdays  Saint Paul 651-645-6159, ext 9mnproject.org/food-thirdthursdays.html This gastronomic celebration of locally grown food is sponsored by the Heartland Food Network, a group made up of Minnesota dining establishments and catering companies. Every third Thursday in each month, the participating restaurants&amp;#039; chefs prepare a meal with locally grown food from a menu that is drawn up on that day, allowing the chefs to be inspired by the markets&amp;#039; offerings.  MISSOURI   Blue Bird Bistro  1700 Summit Street, Kansas City 816-221-7559kansascitymenus.com/bluebirdbistro/ Boasting &amp;quot;upscale, organic food for the discerning diner,&amp;quot; Blue Bird Bistro offers all-natural beef, grassfed rib eye, and fresh fish, in addition to vegetarian and vegan dishes. The bright and eclectic restaurant, which is located in downtown Kansas City in a historic 1890&amp;#039;s building, highlights world flavors, and the full bar even offers organic wine and liquor.  Local Harvest Grocery  3148 Morgan Ford Road, St. Louis 314-865-5260localharvestgrocery.com This independently owned grocery store offers an impressive array of local produce, local meats, and other organic goods provided by local and regional farmers who employ sustainable agricultural methods. The grocery store&amp;#039;s overall goal is to have 50 percent of its products come from a 150-mile radius of St. Louis.   MONTANA   2nd Street Bistro  123 North 2nd Street, Livingston 406-222-9463secondstreetbistro.com This small bistro, which opened in 2004, combines French-style cooking with Montana-raised meat, including lamb, pork, beef, and chicken, all paired with wines hand-chosen by the sommelier. Recognized as one of the premier restaurants in Livingston, the bistro also serves produce from nearby farms and markets.  MORE RESOURCES (by state):   --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;   STATES N - O   NEW HAMPSHIRE   Fa La Lo   10 Ladd Street, Portsmouth 603-431-0420  Fa La Lo stands for Fair Labor and/or Local, and the store lives up its name. The entire inventory, including jewelry, cards, linens, and bags, is produced locally or comes from fair trade organizations, with many of the products made from recycled materials.   NEW JERSEY   Bay Ave. Trattoria  112 Bay Avenue, Highlands 732-872-9800bayavetrattoria.com Built to resemble an Italian trattoria, this small storefront restaurant offers a unique combination of Italian-American cuisine based on the best local ingredients. Favorites include the homemade desserts (try Joe&amp;#039;s tiramisu and the tartufo) and the daily specials of owner-chef Joe Romanowski. Catering and take-out services are also available.  NEW MEXICO   Aqua Santa   451 West Alameda Street, Santa Fe 505-982-6297  A slow-food advocate, Chef Brian Knox collects most of the ingredients for his specialty dishes (think lamb ragu over papardelle with hazelnuts and pecorino) from local farmers&amp;#039; markets. As a result, Aqua Santa&amp;#039;s menu is constantly changing to reflect the seasons.   Tree House Pastry Shop &amp;amp;amp; Caf\u00E9  3095 Agua Fria, Santa Fe 505-474-5543treehousepastry.com Stop by the Tree House for a breakfast pastry or a lunch of squash blossom quesadilla. Either way, be assured that you&amp;#039;re chewing all-organic ingredients, 95 percent of which are obtained from local sources. The vegetarian caf\u00E9 is especially lauded for its use of edible flowers for beautifully accented, as well as delicious, meals.   NEW YORK   Back Forty   190 Avenue B, 12th Street, New York City 212-388-1990backfortynyc.com Back Forty is a small restaurant with a large outdoor seating area located in the East Village. Chef Peter Hoffman is famous for his use of local foods and buying directly from producers. His philosophy states that understanding the origins of your ingredients is imperative to cooking and being a culinary leader. Accent your rotisserie chicken or heritage pork T-bone with a Long Island wine, bottled especially for Back Forty.  It&amp;#039;s All Good   11 Main Street, Cherry Valley 607-264-8016\u200E  This grocery store provides customers with local produce, free-range beef and pork, and locally made soaps and yarns. It&amp;#039;s All Good also hosts a farmers&amp;#039; market on Fridays during the summer. Enjoy the prepared dinners or stop by for a sandwich at the in-store caf\u00E9.   Queen&amp;#039;s Hideaway  222 Franklin Street, Brooklyn 718-383-2355thequeenshideaway.com This Brooklyn jewel is a unique restaurant dedicated to local foods. Chef Liza Queen changes the menu daily after her morning shopping at local farmers&amp;#039; markets. Stop by and enjoy the complimentary boiled peanuts before digging into the okra fritters or maple-crusted ham.   Savoy  70 Prince Street, New York City 212-219-8570savoynyc.com Savoy, the sister restaurant to Back Forty, is similarly dedicated to serving local and organic food with country style. Enjoy a house-made pork sausage or a wild sockeye salmon knowing you&amp;#039;re getting the finest, freshest meal possible.   Telepan  72 West 69th Street, New York City 212-580-4300telepan-ny.com Telepan is a low-key restaurant that utilizes fresh produce and local ingredients in a menu that changes with the season. The wine list boasts a unique variety from artisan producers around the world like the Gruner Vetliner &amp;#039;Steinber&amp;#039; Fritsch from Austria.   The Flying Pig on Lexington  251 Lexington Avenue, Mount Kisco 914-666-7445pigcafe.com The All-American menu at the Flying Pig boasts a large selection of fresh foods from the Hudson Valley. Dedicated to farm-to-table produce, the restaurant is located in the historic Mount Kisco train station and is known for its pulled pork and chopped salad dishes.   NORTH CAROLINA   Crook&amp;#039;s Corner  610 West Franklin Street, Chapel Hill 919-929-7643crookscorner.com Famous for its dedication to southern cuisine and its acclaimed shrimp, Crook&amp;#039;s Corner offers a constantly changing menu that utilizes North Carolina&amp;#039;s freshest local ingredients. Chef Bill Smith composes seasonal dishes including soft-shell crabs and fried oysters.   Guadalupe Caf\u00E9  606 West Main Street, Sylva 828-586-9877guadalupecafe.com A Caribbean restaurant located in downtown Sylva, Guadalupe Caf\u00E9 relies on local and organic produce for its tamales, quesadillas, and other tapas. The caf\u00E9 is also a supporter of local artists, and various works are displayed throughout the restaurant.   Lantern  423 West Franklin Street, Chapel Hill 919-969-8846lanternrestaurant.com Owner and chef Andrea Reusing is dedicated to preparing genuine Asian cuisine by utilizing local ingredients. The restaurant, located on one of the main streets in this bustling college town, offers a unique Asian take on bistro-style food.  Noble&amp;#039;s Restaurant   6801 Morrison Blvd, Charlotte 704-367-9463noblesrestaurants.com Focusing on &amp;quot;New Southern Cuisine,&amp;quot; Noble&amp;#039;s Restaurant utilizes the freshest local ingredients in dishes like the pan-seared jumbo lump crab cake or the fennel-crusted tuna. The rustic atmosphere, which is complemented by chef Jim Noble&amp;#039;s use of a wood-fired oven and grill, brings an outdoor feel to the indoor dining area. The restaurant offers fresh-baked organic bread and prepares decadent meals based on regionally produced goods.  OHIO   Northstar Caf\u00E9   4241 North High Street, Columbus 614-784-2233thenorthstarcafe.com Northstar Caf\u00E9 serves breakfast, lunch, and dinner daily, while making conscious decisions to support the environment \u2014 in addition to its organic ingredients, the caf\u00E9&amp;#039;s uniforms are made of organic cotton.   The Flying Fig  2523 Market Avenue, Cleveland 216-241-4243theflyingfig.com This wine-oriented restaurant pairs savory dishes that use the freshest local ingredients available with unusual wines from Spain, Australia, Argentina, Napa, and more.   OREGON   Amaranth Produce   5209 West Burnside Road, Portland 503-246-1447amaranthproduce.home.comcast.net Amaranth Produce is a small market located just outside Portland. All products sold by Amaranth, including blackberries, carrots, radishes, and squash, are grown on the property without pesticides. Kelly Wood, owner and premier gardener, uses her residential garden to grow the market&amp;#039;s vegetables, herbs, and flowers; she also raises chickens and sells eggs.   Burgerville   Northwest Coast 888-827-8369burgerville.com In an age where fast food is synonymous with grease and fat, Burgerville works to combat the overwhelming stereotype by focusing on healthy, earth-friendly choices, like the cheeseburger with natural beef patty. The restaurant tries to provide all local and organic foods that are beneficial to its customers&amp;#039; health and the environment. At its almost 40 locations, Burgerville offers naturally grown fruits, vegetables, and meats, with an emphasis on utilizing what the Northwest has to offer.  Ciao Vito   2203 Northeast Alberta Street, Portland 503-282-5522ciaovito.net This neighborhood Italian restaurant uses sustainable, organic, and local produce, seafood, and meats whenever possible. The menu, featuring a combination of Italian and Northwestern dishes, is constantly changing to best capture the seasonal ingredients. Ciao Vito prides itself on unique relationships with local farmers and dedication to using fresh products.   Fife  4440 Northeast Freemont Street, Portland 971-222-3433fiferestaurant.com Fife works almost exclusively with small farmers located within a 100-mile radius of the restaurant, providing guests with the freshest ingredients available. The restaurant is designed as an extension of chef and owner Marco Shaw&amp;#039;s home, with an open kitchen surrounded by small tables where customers can watch dishes like the duck breast with squash, shallots, bacon and strawberry mustard be prepared.   Higgins   1239 Southwest Broadway, Portland 503-222-9070higgins.ypguides.net Designed as a French bistro, Higgins is a restaurant and bar that provides sustainably and regeneratively grown ingredients. Chef Greg Higgins tries to use local organic products whenever possible in dishes like Lookout Point oysters on the half-shell or the honey- and chili-roasted Oregon hazelnuts. Higgins is also a supporter of the Chef&amp;#039;s Collaborative, a network of chefs who work to advance sustainable food choices.   New Seasons Market   Portland, Oregon (and other locations) 503-827-4357newseasonsmarket.com New Seasons Market has nine locations throughout Oregon, each one fully dedicated to buying and selling local products. The market buys from local farmers, ranchers, creameries, and crabbers, hence its motto, &amp;quot;We Buy Local, So You Can Buy Local.&amp;quot; The market also sells conventional food products, including Frosted Flakes and Bumblebee Tuna.  Oregon Wine Tasting Room   19690 Southwest Highway 18, McMinnville 503-843-3787winesnw.com/oregonwinetastingroom.htm Boasting more than 150 wines from 70 Oregon wineries, the Oregon Wine Tasting Room is the oldest tasting room in the state. For the last 27 years, it has provided one of the most extensive selections of Oregon wines, many from vineyards that are not accessible to the public.   Wildwood  1221 Northwest 21st Avenue, Portland 503-248-9663wildwoodrestaurant.com Wildwood is a restaurant committed to utilizing the local resources the Northwest has to offer. Most of the ingredients found in its meals are found only miles from the restaurant. Chef and founder Cory Schreiber is dedicated to the philosophy of &amp;quot;cooking from the source,&amp;quot; and applies it to his simple and natural meals.   MORE RESOURCES (by state):  --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;   STATES P - Z (and Canada)   PENNSYLVANIA   Bona Terra   908 Main Street, Sharpsburgh 412-781-8210  Latin for &amp;quot;The Good Earth,&amp;quot; Bona Terra is a minimalist restaurant devoted to featuring local and organic produce and responsibly produced meats from Pittsburgh and its surrounding area. Chef Douglass Dick buys his ingredients every morning and posts the dinner menu of Spanish-inspired cuisine shortly before guests start to arrive.   Honeys Sit &amp;#039;N Eat    800 North Fourth Street, Philadelphia 215-925-1150  Honey&amp;#039;s Sit &amp;#039;N Eat is a classic neighborhood breakfast and lunch spot inspired by traditional southern and Jewish foods. From fresh-baked breads and handmade sausages to bagels and whitefish, the food is homemade with ingredients purchased from local farmers and distributors.   Main Line Prime   18 Greenfield Avenue, Ardmore 610-645-9500mainlineprime.com Main Line Prime grocery store offers a selection of grass-fed locally raised beef, chicken, pork, and lamb. Locally produced raw cheeses are also sold.  The Farmhouse  1449 Chestnut Street, Emmaus 610-967-6225thefarmhouse.com Located in an early 19th-century farmhouse, this restaurant has six dining rooms, an English-style pub, outdoor seating, and private rooms available on request. Chef Michael Adams is dedicated to providing dishes such as pan-roasted striped bass and roasted pork tenderloin that are based on the freshest ingredients available.   White Dog Caf\u00E9   3420 Sansom Street, Philadelphia 215-386-9224whitedog.com Located in the University City section of Philadelphia, White Dog Caf\u00E9 is committed to sustainable agriculture and social awareness. Working with local farmers, the restaurant&amp;#039;s White Dog Caf\u00E9 Foundation aims to develop and strengthen the connection between area restaurants and food providers. Seasonal specials include mustard grilled organic lamb and a pulled-duck confit on chickpea panella.   Weatherbury Farm   1061 Sugar Run Road, Avella 724-587-3763weatherburyfarm.com This working sheep farm is open to families and visitors who wish to experience country living and farming. A self-proclaimed &amp;quot;escape to tranquility,&amp;quot; the farm works to educate people about agriculture and animal husbandry. Located just over 30 miles from Pittsburgh, Weatherbury Farm sells its grass-fed beef, vegetables, fruits, and eggs directly to customers.   RHODE ISLAND   Local121  121 Washington Street, Providence 401-274-2121local121.com Local121 is located in the former Dreyfus Hotel in downtown Providence. The mission of this trendy restaurant is to serve the best locally grown foods the area has to offer, including New England cheeses, non-genetically modified produce, and hormone-free meat, which are showcased in dishes such as bacon-wrapped grilled scallops and braised pork shank. Local121 is also dedicated to strengthening area appreciation of the arts by showing local artists&amp;#039; work at the restaurant in the form of photographs and table settings.  TENNESSEE   Blackberry Farm  1471 West Miller&amp;#039;s Cove Road, Walland 865-984-8166blackberryfarm.com Blackberry Farm, situated on 4,200 acres in the Great Smoky Mountains, is a small, luxurious hotel that takes guests back to America&amp;#039;s agrarian past. Guests can learn about country pursuits like ranging sheep, organic gardening, and canning newly harvested fruits and vegetables. Owned by the Beall family for more than 70 years, Blackberry Farm&amp;#039;s two restaurants bring the abundance grown on their farm into their country-style cuisine.   TEXAS   Reef  2600 Travis Street, Houston 713-526-8282reefhouston.com This seafood restaurant infuses fresh catches from the Gulf Coast with Mediterranean and Asian influences. In 2008, Reef was nominated for three Houston Culinary Awards: Restaurant of the Year, Chef of the Year, and Outstanding Wine Service. Try the slow-baked salmon atop lemon risotto and you&amp;#039;ll understand why!  T&amp;#039;Afia  3701 Travis Street, Houston 713-524-6922tafia.com Featured on seven different Best New Restaurant lists, T&amp;#039;Afia follows the mantra &amp;quot;season and place.&amp;quot; Chef-owner Monica Pope uses mostly organic and local ingredients in her Texas-inspired dishes, such as Eberly organic French-cut chicken served with a side of mac &amp;#039;n&amp;#039; cheese. The menu also boasts a five-course local-market tasting menu, which highlights produce from the local farmers&amp;#039; market.  UTAH   Hell&amp;#039;s Backbone Grill  20 Northwest Highway 12, Boulder 435-335-7464hellsbackbonegrill.com Despite its somewhat ominous name, Hell&amp;#039;s Backbone Grill runs on Buddhist principles with a devotion to natural health and environmental responsibility. Many of the ingredients used in the dishes \u2014 which include cream of jalape\u00F1o soup and lemon chiffon cake \u2014 are grown right in the restaurant&amp;#039;s two gardens and six-acre farm, and are complemented by organic wines. Better yet, the restaurant buys its meat from local farms and gets its fruit from Boulder&amp;#039;s heirloom orchards.   VERMONT   Farmers Diner   5573 Woodstock Road, Quechee 802-476-4666farmersdiner.com The Farmers Diner is a clear example of following a local-food-only policy. Owner Tod Murphy provides customers with typical diner meals \u2014 soups, grilled cheese sandwiches, and omelets \u2014 made with all-natural and local food. With the goal of producing and buying all food from within a 50-mile radius, the Farmers Diner looks to be a role model in the slow-food industry.   VIRGINIA   Eve  110 South Pitt Street, Alexandria 703-706-0450restauranteve.com Located in a historic warehouse in Old Alexandria, Eve is owned and run by husband and wife team Cathal and Meschelle Armstrong. The upscale bistro captures modern American cuisine (lobster ravioli) and classic French style (duck leg confit) with a menu that changes daily and accommodates local farmers and markets.   Feast!   416 West Main Street; Charlottesville 434-244-7800feastvirginia.com This independently owned grocery store provides local foods among a variety of gourmet products. Specialties include Feasts&amp;#039; cheese case, stocked with some seventy-five artisan cheeses; an olive-oil department; and a newly expanded eat-in caf\u00E9.  Harry&amp;#039;s Taproom   2800 Clarendon Boulevard, Arlington 703-778-7788harrystaproom.com Harry&amp;#039;s Taproom uses organically grown, local produce to prepare flavorful entr\u00E9es including grilled pork chop and spicy rib-eye steak. Ingredients are purchased from farms in Virginia, Maryland, New Jersey, and Pennsylvania. The restaurant strives for fine cuisine at a reasonable price in a relaxing environment.   Home Farm Store   1 East Washington Street, Middleburg 540-687-8882homefarmstore.com This traditional butcher shop features local beef, veal, lamb, and pork. Most of the meat sold is USDA Certified Organic, as well as raised and pastured near the shop&amp;#039;s location. Home Farm Store also sells local and organic produce, wine, and groceries.   My Organic Market   3831 Mount Vernon Avenue, Alexandria 703-535-5980myorganicmarket.com My Organic Market is a local grocery store chain in Maryland. A founding member of the Clean Energy Partnership, it sells high-quality organic fruits and vegetables as well as nutritional supplements and dry goods.   Veramar Vineyard   905 Quarry Road, Berryville 540-955-5510veramar.com Veramar Vineyard, a 100-acre private estate and winery, is located less than an hour from Washington, D.C., and is owned and run by three generations of the Bogaty family. The red, white, and dessert wines available for sale and tasting are produced on the property and represent the delicacy of Virginia vineyards.  WASHINGTON   Christina&amp;#039;s  310 Main Street, Eastsound, Ocras Island 360-376-4904christinas.net Christina Orchid&amp;#039;s destination restaurant highlights the Northwest&amp;#039;s bountiful local foods. For almost 30 years, Christina&amp;#039;s has been recognized in countless magazines and newspapers for its hospitality and delicious, Pacific coast-inspired cuisine.  WISCONSIN   Downtown Grocery   607 Third Street, Wasau 715-848-9800downtowngrocery.com Downtown Grocery is a neighborhood store featuring locally grown, produced, and baked foods from around Wasau. The grocery also sells conventional items but aims to create an economy based on local food.   Harvest  21 North Pinckney Street, Madison 608-255-6075harvest-restaurant.com Harvest has a continually changing menu of dishes like roasted wild salmon, braised beef short ribs, and American bison New York strip steak that feature seasonal crops of the North. Located in downtown Madison, the restaurant makes use of organic ingredients from local farmers. Outdoor seating and private rooms are also available.   Just Local Food Co-Op  772 First Avenue, Eau Claire 715-577-5564justlocalfood.blogspot.com This community-supported and worker-owned cooperative grocery store aims to provide local and organically grown fruits and vegetables, as well as artisan beer and cheese at a low cost. This fulfills Just Local Food Co-Op&amp;#039;s mission to sell food that is sustainable and environmentally beneficial.   CANADA   Bishops  2183 West 4th Avenue, Vancouver, British Columbia 604-738-2025bishopsonline.com One of Vancouver&amp;#039;s premier restaurants, Bishops provides delicious meals made from fresh and local ingredients, produce, and sustainable seafood. Chef and owner John Bishop is also the author of Fresh: Seasonal Recipes Made with Local Foods, which includes more than 100 of his health and environment-friendly recipes like roasted pears with blue cheese.  Foxglove Farm Retreat  1200 Mt. Maxwell Road, Salt Spring Island, British Columbia 250-537-1989foxglovefarmretreat.com This 120-acre farm produces organically grown fruits and vegetables, including strawberries, raspberries, blueberries, asparagus, melons, and apples. Foxglove Farm is a working farm and eco-forestry project, as well as home to the Center for Art, Ecology, and Agriculture, a nonprofit dedicated to researching the relationship between agriculture and community. Fresh Foxglove Farm products are available at British Columbia&amp;#039;s Salt Spring Island farmers markets, local stores, and various restaurants.   MORE RESOURCES (by state):   --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; "^^<http://www.w3.org/2001/XMLSchema#string>
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