Sept 17 North Shore

    Walking the Green Path: Greener Paths at the Crossways

    Finding ingredients that have the least impact on our environment can be difficult. It takes the time, energy, and desire to find the information needed to make the right choice.

    Natural Food Labels

    What Does the Word Natural Really Mean on Food Labels?

    Lots of food companies use the word natural to describe their products, but what does natural really mean and can it help you eat healthier?

    Cliff Jumper Featured

    Walking the Green Path: Jumping off the Cliff

    For Dan, moving his cafe from accepting tips to not accepting tips can feel like jumping off a cliff.
    Community garden at butter

    Walking the Green Path: Being Counter Cultural

    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.
    Rebirth of soil

    Walking the Green Path: Growth Beneath the Surface

    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.

    Dan with local business owners who are working on being locally-climate oriented

    Walking the Green Path: The Microclimate of a Village

    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.

    Bee foraging for pollen

    Walking the Green Path: Supporting the Butterfly and the Bee

    A challenge for restaurants and cafes trying to practice sustainability is figuring out their role in making sure there is a sustainable food system and a sustainable eco system to support their work.

    Daniel at Butter

    Walking the Green Path

    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.

    Community garden outside of Butter

    Walking the Green Path: A Story Told by Plants

    By reconnecting to the land and its stories we become more aware of what it provides for us and by appreciating native foods we honor those who lived here before us.

    Water from the creek flows into the Mississippi river

    Walking the Green Path: A Little Water Goes a Long Way

    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 explore the sustainability of our food system

    Review – The Third Plate: Field Notes on the Future of Food

    What makes Dan Barbar’s book, The Third Plate: Field Notes on the Future of Food, so compelling is how Barber combines his knowledge of being a chef with an openness to explore the nature of his ingredients.