by Matt Sutherland

Since 1990, the Department of Agriculture has worked to clarify the term “organic.” Through its National Organics Program, the USDA employs a team of inspectors in every state to uphold organic standards from farm to home. When you see the USDA Organic seal, you can assume that the product contains at least 95 percent organically produced ingredients. Short of that, processed food producers may use the phrase “made with organic products” if at least 70 percent of the ingredients are organic.

In order for a restaurant to be USDA certified, 95 percent of the ingredients used in-house must be certified organic. Is it any wonder then that only six dining spots in the U.S. have gained the honor?

Washington, D.C.’s Restaurant Nora was the first, in 1999. Every year or so, another manages to join the ranks, including, most recently, Crust, a wood-burning pizzeria in Chicago owned by chef Michael Altenberg, a longtime advocate of organic philosophy. Altenberg’s decision to seek the organic certification for Crust relates directly to his wishes for a healthy lifestyle after his son developed a rare form of leukemia.

In addition to salads and sandwiches, Crust serves 10 different pizzas or flatbreads, as they like to call them, including the popular Mexicali Blues, featuring wood-fired shrimp, Chihuahua cheese, pico de gallo, heirloom peppers, and cilantro.
For more information on the USDA’s organic program, go to ams.usda.gov/nop/.
CERTIFIED ORGANIC RESTAURANTS

Restaurant Nora
Washington, D.C.
noras.com
Ukiah Brewing Co. and Restaurant
Ukiah, California
ukiahbrewing.com

Organic Kitchen
Carmel, California
ebfarm.com/aboutus/organickitchen.aspx

Tilth
Seattle, Washington
tilthrestaurant.com

The Bleeding Heart Bakery
Chicago, Illinois
thebleedingheartbakery.com

Crust
Chicago, Illinois
crustchicago.com