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More news on the museum food front.
The Museum of Life and Science in Durham is the third local museum to get a new restaurant in the last six months.
Sprout Cafe will open sometime in the middle of next month and feature healthy options made with local ingredients. Tom Meyer, owner of The Q Shack in Raleigh and Green's Restaurant at UNC Hospital, will run the cafe.
The menu will include offerings such as fresh collard greens, sweet potatoes, cabbage and a variety of meats that are free of steroids, pesticides and preservatives. Meals will not be cooked in hydrogenated oils. Vegetarian and gluten free options will be available. For those with food allergies, the cafe includes a prep area where meals can be specially made to eliminate the risk of cross contamination, a press release said. Museum officials say the food will be healthy and also reasonably priced and yummy.
Meyer plans to buy foods locally when available and regionally when seasons or supply changes. The new cafe also comes with plans to teach visitors about the benefits of buying local foods and to show how food goes from the farm to the table. Meyer and museum officials also are talking about exhibits on composting, water reuse, seasonal gardening and more.
A new restaurant opened at the N.C. Museum of History in the fall and the N.C. Museum of Natural Sciences early this year. And, of course, Pullen Park's concession stand got a complete overhaul in November with the opening of Pullen Place Cafe, which also focuses on healthy and local foods. I'm so happy to see all of these changes.
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