April 16th, 2008 · No Comments

She started with potted herbs selected to spice up her cooking. Then she wanted food that was guaranteed pure, and today the family of vegetarians now gets at least half of their substance from their own garden. Sometimes in the summer, Bakatsa’s entire menu is derived from the garden, with cheese added. She jokes that if she just had a goat, they’d be fully independent.

“When it comes time to make a meal, I go out to the garden.’ She says. “ I have enough to feed myself and more.”

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