We decided not to contribute to the collateral damage of factory farming, processed food and overfishing. The least of which is the poisonous effect those practices have when you badly want to serve your guests, healthy, local, sustainable, seasonal cuisine.
If we can't grow it ourselves or buy it locally, sustainably harvested, and ethically sourced - it isn't hitting the table. It's either Our Farm, or a Small Farm - to Your table.
In 2011 The Red Door had somehow navigated two nutty years in business and managed to stick around in our Mission Hills haven. We fell in love with our neighbors and the community, but started to feel like we had strayed for too long from our roots, as organic gardeners and homesteaders in the 80's.