Close access to the Cascadia region's tremendous variety of fruits, vegetables, meats and fish is one of the principal reasons we opened Cascadia Restaurant in Seattle. Well, that, and the fact that we love to travel. And by travel, we often mean the short drive to Full Circle Farms in the Snoqualmie Valley just east of Seattle for the best in organic vegetables or a ferry ride west to Vashon Island's Misty Island Farms, origin of the hormone-free hanger steaks you'll find in our Miniburgers. Traveling north, we'll head to Penn Cove Shellfish on Whidbey Island to check on our mussels and oysters, sustainedly raised in the waters of the real Penn Cove. Driving west along the Strait of Juan de Fuca Highway allows us to visit the Neah Bay fishermen who provide us with much of our wild king salmon, rock cod, halibut, spot prawns and more. Heading south into Oregon shows us where our free-range, heather-grazed lamb comes from while a bit further down the road are our organic, free-range chickens, which are raised just outside of California's wine country. On occasion, our desire to find the best source for a particular menu item takes us beyond the Cascadia region such as the Montana cattle ranch where we've found just the right organically raised Herefords for our dry-aged t-bone steaks. And sometimes, our travels are simply a short walk down the street to Pike Place Market Creamery for organic cream, milk and eggs while other times, our search for best-source ingredients has them traveling to us such as when our favorite forager arrives at our kitchen door with armfuls of wild black huckleberries, golden chanterelles, fiddlehead ferns and more, all found deep within the moist and shady — and secret! — climates of the Olympic Peninsula. Since our first day to the present day, we've sought out locally sourced ingredients, worked with organic growers, and supported sustainable processes and techniques whenever possible. Rather than relying on single-source ingredients no matter what or overpromising on our menu's organic elements, we rely on best-source ingredients from a wide variety of farmers, ranchers, markets and more. At Cascadia, it's not about embracing the latest, but seeking the best; it's about best-source ingredients from Cascadia and beyond; it's about traveling around the corner whenever possible and around the world whenever needed. North, south, east and west, we're strong believers in knowing exactly where our food comes from, so that when you enter Cascadia, you'll know it, too.