00:00What should I try next?
00:03I would say to go right for that savory, spicy bacon right there.
00:09We call it meat candy.
00:11Meat candy.
00:12Let's give it a shot.
00:13So it's a maple, chipotle, black pepper, bacon.
00:18Candy is the right description.
00:20Yeah.
00:21Sunny Point is so much more than delicious food,
00:24and April and her crew are putting their money where their beliefs are.
00:28How many restaurants in the United States can say they have a gardener on staff?
00:33We have a full-time gardener on staff, you know.
00:35Hi, Alice.
00:36Hi.
00:37How are you?
00:38I'm good. You?
00:39I'm good. I'm getting a tour of your art.
00:42For the most part, it's not like this huge money-make proposition.
00:46It's part of who we are and that experience, and it's just important to us.
00:51And are you using everything that's coming out of that garden here in the restaurant?
00:55Yes.
00:56My gosh, there's a whole other section.
00:58Yep.
00:59Yeah.
01:00Yeah.
01:01It just keeps going.
01:02I like to say it gives people a sense of where their food comes from, and that's what we try and do.
01:08Everything in the garden comes to the kitchen.
01:11You're looking at what you're doing here as a microcosm.
01:14Imagine if everyone else was doing it.
01:16Even if you make a small little impact, it has global consequences.
01:20We have, we're influencing people right then and there.
01:24We can give them that look of this is what things can be like.
01:30We can have our food and grow it.
01:32Grow it.
01:33And not have to buy everything off of a supermarket shop.
01:35Right, right.
01:36We could not buy it, so it's just the house of the home.
01:39We can give it a way, and we'll catch up with a single chapter one.
01:41We can keep the house of the home.
01:42We can keep it well.
01:43The house of the home.
01:44Good good.
01:45Good.
01:46Good.
01:47Good.
01:48Good.
01:49Good.
01:50Good.
01:51Good.
01:52Good.
01:53Good.
01:54Good.
01:55Good.
01:56Good.
01:57Good.
01:58Good.
01:59Good.
02:00Good.
02:01Good.
