UNIQUE RESTAURANT PRODUCE COMES FROM SMALL ORGANIC FARMERS|有機食材搬上餐桌 綠色餐廳做台南小吃

After Taiwan's food safety scares, people want to consume safe and healthy food. Many green restaurants have opened that serve organic food. In Tainan, a city famous for good food, a special green food restaurant has opened. The operator has experience running a farmers' market and is now offering the people of Tainan a new option for green dining. One of the restaurant's unique features is that the soups are the main dishes. The water boils with free-range chicken from Guanmiao and seasonal fresh white jade radish, dried radish and goji berries, becoming a sweet tasting soup. The ingredients for the side dishes and rice come from all over Tainan. The organic vegetables are from small farmers and rice is from the Siraya tribe, naturally cultivated without chemical fertilizers. It is topped with a sauce of Beimen milkfish and dried meat, giving color, flavor and taste, as well as nutritional full marks. ==MS. YANG == Each item is seasonal, so it is environmentally friendly and we can teach the next generation to make choices in what they eat. Ye Hsin-chun, who has experience in the Homemakers Union Consumers Co-op counseling small farmers' markets and community industry, returned home to bring small farmers' produce to the tables of a restaurant. She opened a flagship green food restaurant in Tainan to challenge consumer habits and taste buds. ==MR. DAI== Snacks can change, but this sort of flavor which we remember from when we were young, its hard to find now. ==YEH HSIN-CHUN 'green' restaurant owner== People can discover that everything is offered with a spoon, that its a soup and its a soup that tastes like its made by your mother, it has that family taste. Purchasing directly from small farmers, it is hard to keep costs low, so Ye chose to cooperate with reliable organic stores and personally went to the origin of the produce to monitor the production process and help purchase produce. She has also prepared to take orders for high school students' lunches in order to educate children about food, and allow children to recognize the ingredients and not just use the cost to judge food. In Tainan, Ye has opened new options, but she admitted that it will be hard and she hopes for more support. TRANSLATED BY：CLARE LEAR 食安風暴後，安全健康的飲食，越來越獲得重視，台南有綠色餐廳業者，就以湯品作為主食，拓展台南小吃以外的新選擇。 滾水熬煮，來自關廟飼養的土雞，和當令季節的白玉蘿蔔，加入老蘿蔔乾和枸杞調味，成了甘醇鮮味十足的湯品。 端上桌，沒看錯，熱騰騰的湯是主角，而搭配的小菜和白飯，來頭也不小，全是選用台南在地食材，小農有機蔬菜，米則採用台南西拉雅族西貝耍部落，以自然農法栽種的無毒米，再淋上北門虱目魚一夜干做成的肉燥，色香味俱全，營養滿分。 ==消費者 楊小姐== 每一個東西都是符合時令的 至少友善環境 然後我們也可以教育下一代說 你對吃的選擇 擁有主婦聯盟、輔導小農市集和社區產業經驗的葉杏珍，鮭魚返鄉，直接將小農食材，搬上餐桌，在台南開了間主打湯品的綠色餐廳，挑戰消費者習慣與味蕾。 ==消費者 戴先生== 小吃這種東西就是 有時候味道會變質 可是就是說像這種 以前年輕的時候 或是我們小時候記憶的味道 你會覺得說現在可能很難找到了 ==綠色餐廳業者 葉杏珍== 大家也可以去發現就是說 東西方共同的餐具其實是湯匙 就是那一鍋湯 那一鍋湯其實是最有媽媽的味道 也就是最有家庭的味道 直接從小農進貨，成本難降，因此葉杏珍選擇信賴度高的有機商店合作，並透過親自前往產地，監督生產過程、協助進貨，站在前頭幫消費者把關，同時接單準備高中生午餐便當，傳達食農教育，讓孩子們直接認識食材，並非單以CP值來評斷食物。 在小吃聞名的台南，葉杏珍開拓出不同的新選擇，但她也坦言，這條路仍有待努力，希望能獲得更多人支持認同。 記者 李淑蘭 孟昭權 台南報導