Roof-to-Table: Seattle restaurants spice up their menus by adding fresh ingredients grown in their own gardens

These days, more and more people care about what goes into their bodies—and not just caloric counts or gluten content. Diners want to know exactly where the bite of food on their fork staring them in face came from. What’s its origin story? Who grew corn that fed the chicken for this sandwich? With the arrival of the Information Age, people can now easily research ingredients, follow the careers of chefs whose dishes they adore, and repeat mantras like “organic” and “farm-to-table.” They can visit farms, pick their own berries, and dream about their own edible flower gardens. In other words, eating is no longer a mindless exercise.