When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.
This week we fly over to Soupergirl in Takoma Park, where owner/heroine Sara Polon turns a colorful cornucopia of local produce into health conscious soups that you can eat on the spot, take on the go or get delivered.
Amount of soup made: 1200 gallons a month
Varieties of soups in Soupergirl’s arsenal: At least 400
Farmers sourced from: 10, including the Farm at Sunnyside, Next Step Produce, Spring Valley Farm & Orchard, Garner’s Produce, and Tuscarora Organic Growers Co-op
Different vegetables used in recipes: At least 30
Carrots cooked: Over 750 pounds a month
Animal products used: Zero, zip, zilch, nada