The end is near

as the end of the semester approaches our crew has been finalizing some elusive interviews.  This coming Friday we will be interviewing James Doss, the chef and owner of RX restaurant.  His business model is centered around using small, local family farms and fisheries in North and South Carolina.  They order while pigs, and butcher it themselves to be sure the entire pig is used.  It is a positive step towards sustainable farming, and a middle step for customers who want to be more conscious of where their food is coming from.  After being a part of this documentary, I have made the switch to a plant based diet with the exception of RX, and thats the truth.  I know where the food is coming from, and I am willing to pay a little extra for cruelty free and a step towards sustainability.