EASTFORD, Connecticut - Still River Caf�, the critically-acclaimed restaurant located on a 27-acre farm in the northeast corner of Connecticut and the only restaurant in the state which raises virtually all of its own produce, is hoping to revive the Victory Garden concept which became popular during the Second World War as a way of combating global warming.

�We have all been the inundated with reports and statistics about global warming,� says Robert Brooks, co-owner of the restaurant with his wife Kara who is the executive chef. �The problem is so huge, however, that it is difficult to figure out what we as individuals can do about it,� he adds.

Brooks notes that the average American meal travels 1,500 miles before it reaches our plates and that the production and transportation of food in this country is responsible for the same amount of carbon emissions as automobiles. �It turns out that the food industry in general, and the way we eat in particular, are among the biggest contributors to the problem,� Brooks points out.

Still River Caf� strives to minimize its carbon footprint in a variety of ways. In addition to growing its own herbs and vegetables, the restaurant sources the food it does not produce from local suppliers. It also composts all of its vegetable waste as well as the menus that change weekly and are printed on recycled paper. The diesel tractor is powered by filtered cooking oil, �the best smelling tractor in Connecticut� notes Brooks with a laugh, and the restaurant makes its own sparkling water.

Despite these efforts, the Brooks� had a nagging feeling that there was more they could and should do to better the environment.

Accordingly, the restaurant has launched two novel programs for 2008 in the hope that they will inspire others to grow their own food: �Work for Food Saturdays� in which the public is invited to spend a day working in and learning about the restaurant�s organic gardens in return for a gift certificate for brunch for two people and �Farm to Fork� dinners, which include a garden tour, cooking demonstration in the restaurants kitchen and a 7-course tasting menu. The cost for the dinner is $125.00 a person (excluding taxes and a 20% gratuity) and 25% of the proceeds will be donated to The Nature Conservancy�s Rain Forest Project � an amount calculated to offset the carbon emissions of each dinner guest for a year. Space is extremely limited for both of these events and reservations are required. The Work for Food Saturdays will take place from 9:00 a.m. to 4:00 p.m. on the following dates: May 31, July 26 and September 20, 2008. The Farm to Fork Dinners will take place on Sunday evenings beginning at 4:30 p.m. and will be held on: June 22, August 24 and October 19, 2008. Visit www.stillrivercafe.com for more information.

ABOUT STILL RIVER CAF�: Still River Caf� received a rating of �Extraordinary� from The New York Times (the highest possible rating) in November of 2007 and was hailed as �the State�s new dining destination� by the Hartford Courant (November, 2006). In August 2007, Connecticut Magazine awarded Still River Caf� 3-1/2 stars (out of four) in a review that concluded: �Words fail. Taste tells. Eastford calls.� Still River Cafe has also received 4 stars (out of four) from the Norwich Bulletin, was selected as the restaurant �most worth a drive in all of New England� by Boston�s T.V. Diner in 2007, one of �America�s Top Restaurants in 2008� by ZAGAT and was recently named an Editor�s Choice destination for 2008 by Yankee Magazine.

CONTACT: Kara Brooks Still River Caf� 134 Union Road Eastford, CT 06242 860.974.9988 Email: information@stillrivercafe.com Website: www.stillrivercafe.com

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