“French Meadow Bakery & Café aims to provide people with food that is pure, wholesome, and crafted with integrity. In this era of greenwashing, French Meadow remains passionate about walking the walk and staying true to the same strict organic and environmental standards that we began with. Since our opening we have sourced our produce from truly organic, and mostly local, farms who practice biodynamics. All meats are local, hormone-free, humane, and grass-fed from farmers we know and trust. We never sacrifice quality, and have total respect for our guests by working hard each and every day to provide an environment where everyone comes away feeling healthy, indulged, and satisfied.”

“Earth Wings”: roasted cauliflower “wings” in sesame barbecue sauce with organic celery and coriander-soy dressing; hand-rolled butternut squash ravioli with squash from Dragsmith Farms; almond-encrusted walleye with garlic potatoes and organic broccolli rabe.

Is there an Alice Waters of American baking? If so it might well be Minneapolis’ Lynn Gordon, who, as a health-minded macrobiotic cook in 1985, had her neighborhood cafe and yeast-free bakery certified as the country’s first organic bakery. Later, she was instrumental in the United States’ legal fight to allow hemp seeds in food, and founded the People’s Organic quick-serve chain. Many of Gordon’s relationships with farmers predate any American notion of a farm-to-table movement. But more importantly, her food is made with care and passion – and is always delicious.