Silver Diner puts markets where mouths are
Silver Diner co-founder and vice president of culinary operations Ype Von Hengst is an advocate of healthful food. Long before it was hip, he offered reduced-calorie dishes at his chain of American diners. Now he's hosting mini farmers markets at his restaurants so customers can buy fresh fruits and vegetables to take home, hopefully after a meal.
"This is really exciting," said Von Hengst. "I love doing this. It helps the local communities and at the same time creates a healthier world for all of us."
This first market was held at the Clarendon Silver Diner last Saturday. This weekend, a second market opens at the restaurant's Greenbelt location. Soon there will be markets in Laurel, Rockville and several more Virginia locations to be determined soon.
The markets are small; the Greenbelt location will have just two farmers. But the organizers hope to add additional farmers as demand and space allow. The markets will be open from 9 a.m. to 1 p.m. every Saturday through October.
-- Jane Black
June 18, 2010; 10:00 AM ET
Categories: Sustainable Food | Tags: Jane Black, farmers markets
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