From field to table: Restaurants go local

Local restaurant owners talk about using local produce.

DAYTON, Ohio (WDTN) — Two local restaurant owners talk with Five on 2 about why they have made the decision to use local ingredients in their restaurant kitchens.

Eating seasonally is when the products are at their best. Lily’s is inspired by the ingredients and work to allow the fresh flavors to shine through without over-complicating them, said Emily Mendenhall, the GM of Lily’s Bistro.

Kim McCarthy, the co-owner of Zetland Street said when eating local can impact the health of the community. She said she’s ready for spring to get a hold of the greens and asparagus to serve at the restaurant. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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