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St. Paul, Minn. —
For our weekly feature, "Moveable Feast," Rachel Hutton of Minnesota Monthly joins John Birge to talk about where to go and what to eat in Minnesota.
The word "sustainability" is heard often; that's why this week, John and Rachel discuss sustainability in the context of eating at restaurants.
Local restaurateur Kim Bartmann is one of the area vanguards of restaurant sustainability. Her Red Stag Supper Club in Northeast Minneapolis, for example, has a LEED-certified building; meanwhile, her Bread and Pickle at Lake Harriet has an extensive composting program.
Bartmann's new Tiny Diner opened a few weeks ago in the Powderhorn neighborhood in Minneapolis. This new project in Powderhorn has even more eco-features, including solar panels and rooftop beehives. It hopes to eventually use the resulting honey in dishes, as well as in cocktails.