Yesterday GaYoung and I hit up a few restaurants between 1st and 4th Avenue to ask them what ethi(k)al and sustainable practices they’re rockin’. Locally sourced sushi (see picture)? Not so much. New York State-grown coffee? Try again. But one cool thing we did find out, is that believe it or not, almost everything is substitutable! Take Stogo Gourmet Organic Non-Dairy Ice Cream on 10th street for example. They’ve somehow managed to make ice-cream flavors that are not only organic, raw, gluten and dairy-free, but also served out of refrigerators that have undergone extensive energy audits, with cups and spoons that melt in your garden, but not in your mouth. Now THAT’S sustainability!