Cincinnati has a relatively new restaurant in town called Local 127 which focuses primarily on using fresh, locally grown and produced ingredients, so I thought I’d check it out last Friday night. The premise of the menu was easy enough to understand; dishes are available based on ingredients that are in season and able to be procured from within a 45 mile radius of Cincinnati, Ohio. There were some notable exceptions, such as the scallops, which our waitress informed me were not from within 45 miles (Whew!). What really struck me when I looked at the menu was that they list the actual farms and small businesses where they buy all of their ingredients. Being in a LEED state of mind most of the time these days, this really struck me as a great, simple way of “documenting” the sustainability, or at least local origins, of their menu. Not a bad idea at all!