Don’t worry, we’re not going all Birkenstock on you with these last two posts. Every once in a while though, we lift our nose out of a grand cru Burgundy, after having polished off some Caspian Sea beluga, followed by Chilean sea bass and a Komodo Dragon steak, to actually pay attention to the world at large. And because of it, Eating Las Vegas is starting to strongly suspect there just might be something to this whole carbon-footprint thing.
Click here for some dire news for banana fans.
John, you are so showing your “yesterday” eco-minded mentality. Hanging out with Chef Rick has finally raised your awareness of sustainability? I suggest upon your return to LV, (if IC knighthood hasn’t gone to your head), that you launch a crusade to disclose and degourge the LV locations still indulging in less than savory green/slowfood/sustainability practices.
your favorite annoyance, slm