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Fresh Hawaiian Opakapaka (pink snapper), with wilted greens and chervil buerre blanc over a bed of carrot puree, from The Kitchen restaurant in Boulder on January 9, 2007. The vegetables are from Grower's Organics, a local coop. The restaurant is eco-friendly. They use local foods when possible, recycle their cooking oil, glass, and plastics, use biodegradable to-go containers and utensils, serve free filtered water that they filter themselves in the restaurant, have several recycled wood tables, generate electricity for lighting from wind power, and use real towels in the bathrooms. (ELLEN JASKOL/ROCKY MOUNTAIN NEWS)

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