Garden Cafe in East Dallas has built a chicken coop out back. D Mag's Carol Shih meets the feathered flock, named Francesca, Violet and Sunshine. Chef/manager Mark Wootton (that's him in the photo next to his okra crop) says it's another step in his restaurant's sustainability effort. Also, the price of eggs on the menu will go up a buck. That's to pay for all organic pasture-raised eggs from local producers. [SideDish]
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