For some restaurants, it’s not easy being greenDiabetic Chef teaches restaurateurs not to be afraid to put a little green on the menu
What meal appears healthier: tater tot hotdish or an oriental salad? Well, reality doesn’t always match appearances, at least not in the case of two local restaurateurs’ offerings. Chris Smith, known as The Diabetic Chef, made that case Tuesday during the second of a two-day stay in Roseau to teach locals how to eat healthier. Local restaurant cooks were the students Tuesday.
By: Ryan Bakken, Grand Forks Herald