Farm-to-table can be a challenge for a restaurant in a downtown urban setting. Uncommon Ground, a restaurant in Chicago has found a unique approach with a rooftop garden producing up to 800 lbs. of food each year.

In our on-air interview with garden director Dave Snyder, learn how the garden concept was developed, how the crops are planned and worked on to the menu and why you will find items not served anywhere else in the city. Join us as we tour one of the greenest restaurants in America.

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The Greenest Restaurant in the Country
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