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NECN Interview with Tony Giunta

"Restaurants around the country are dealing with skyrocketing operating expenses, leading some owners to find environmental answers to their economic dilemmas. And we're not just talking about counterculture hangouts in Greenwich Village or organic markets in Seattle. Mom-and-pop bakeries and town mainstays are also pushing the trend to self-sustain.

The Red Blazer restaurant in Concord, NH belongs to this category. The family-style restaurant demonstrated its own efforts to go green on July 4th. Producer Sheryl Rich-Kern stopped in for the Independence Day festivities."

from "The Next Green Thing" - NHPR