At Butter, we try to be a daily advertisement for efforts to build community and restore our earth through the connections we make with each other, our food, and the world around us. Now, more than ever, this seems like a counter-cultural message.
I’ve been aching for something that could feed my soul and give me the fuel I need to carry on in a business that at most times is all-consuming and in a world that has been particularly cruel and hate-filled.
The image of village resonates with me as a way to take our large-scale urban environment down to a more natural level. In doing so, I’m learning more about my role in this unique climate that is the neighborhood around Butter Bakery Café.
As the owner of Butter Bakery Cafe, sustainability is important to Daniel and his team. It also can be a challenge. Join Daniel as he writes about what it’s like to try and operate a sustainable small business that gives back to the community.
Living in an urban area we may not always realize how much groundwater we lose to runoff. Since restaurants are big water users it’s important to see what we can do at Butter to help keep our water clean.
The Third Plate: Field Notes on the Future of Food is Dan Barber’s thought provoking book about the future of food. What makes the book so compelling is how Barber combines his knowledge of being a working chef with an openness to explore where the ingredients he’s cooking come from, how they are grown, and an understanding that we need to find a different way to eat if we are going to thrive.