There's no shortage of talk in the food world about sustainability, from the environmental impact of agriculture to fair wages for restaurant workers to the humane treatment of livestock. Then there's the economic sustainability of restaurants. Christine Moore has advice for how to generate enough revenue to purchase quality ingredients, offer good benefit packages to employees and avoid burn-out. Jessica Koslow, the owner of Sqirl, joins Moore in studio for the discussion.
Music: "Bus Stop Boxer" by The Eels