Seattle restaurateur Tom Douglas went to a local meat purveyor last month to buy chicken and was stunned at the $54 tab for two organically grown birds.
“I had no idea what they cost, or I would have never bought them,” he says, “and the people behind me were quite upset that they couldn’t buy these $27 chickens. These were 2-pound chickens. It was pretty stunning.
“It certainly puts a real monetary value on organic, sustainable and local,” says Douglas, who opened