Global Traveler‘s November issue features an article by Debra Bokur which looks at the “green movement” in the travel industry. On my own recent trip to Chicago, I was more aware of environmentally friendly practices — in the places we dined. Whenever we travel and dine out, my husband and I like to seek out restaurants which feature menus built on seasonal and locally sourced products. I’d like to claim that our motives are purely altruistic (supporting the local economy and being “green”), but we’ve found that this food is not only a nice introduction to whatever region we may be visiting, it so far without fail has been delicious. Even 30 years ago we found a few restaurants in Portland that featured fine dining built around the chef’s own garden, but certainly the last 10 years or so have witnessed an explosion of dining options that focus on sustainable practices and sources for the food served. The Slow Food movement worldwide bolsters the idea that locally produced and minimally processed foods are better both for our bodies and our planet, and Michelin-starred chefs to cooks at the local café embrace the idea. The Green Restaurant Association, a national non-profit, provides information to and support for restaurateurs, distributors, manufacturers and consumers “to become more environmentally responsible.” One place we’ve enjoyed twice on our visits to the Windy City is Uncommon Ground in the Edgewater neighborhood not far from Loyola University (the original location is in Wrigleyville). The restaurant’s organic rooftop “farm” provides a range of fresh vegetables for the menu, which naturally changes depending on the season and what’s currently growing. Regional, family-owned producers of cheeses, chicken, rabbit and pork are prominently featured; and the result is a feast for the eyes and palate. I’ll share a couple other favorites of ours in my next few blogs. In the meantime, I suggest you consider checking out some of the local food options in your hometown or in your next travel destination. — Patty Vanikiotis, associate editor/copy editor