There is a new breed of restaurants popping up around the country which are introducing a creative approach to being a restaurateur. Even at the risk of sounding like an oxymoron, the restaurant owners refer to themselves as “a new breed of nonprofit”. Part of the non profit standing comes from giving customers the ability to choose their own portion sizes and pay the price they feel is fair. These restaurant entrepreneurs are stepping out in faith to open up a new avenue of awareness for the public and their customers by introducing them to foods they may otherwise never have an opportunity to experience. Menu options are based on the availability of fresh ingredients, alternating with the seasons. Customers discover the incredibly enhanced flavors that can be acquired when using fresh farm products; the end result very likely being an educated consumer who in turn will support their local farmers and producers. If this new approach to restaurants takes off the mutual benefit to the restaurant clientele and the local growers could be quite delicious indeed.