I work in a small restaurant as a server and I RARELY get questioned about where our ingredients come from. Maybe it's the locale (let's face it, Ohio is not exactly the mecca of health/social-consciou sness.) I am trying to get my dad-the co owner-to switch to wild Alaskan salmon instead of farmed and also to buy a steer that we can have butchered and split between the restaurant and our two households (I would go in on the cost, of course.) He is not so keen to the idea, thinking it would be more expensive (surprisingly, it ISN'T when you buy a whole animal.) I'm convinced that having sustainable ingredients on the menu would bring in a whole new clientele and a new image for the restaurant. So....my question is, would you be more likely to eat at a restaurant that served more wholesome (insert your adjective here..local, pastured, etc) food? And would you pay slightly more (say $1/entree')? Thanks!