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Americans fork out roughly $400 bil on food away from home per year - spend those dollars at a restaurant that uses local and organic ingredients.

The world's fastest tap dancer (Michael Flatley of Lord of the Dance) can tap 35 times per sec.

Gettin’ Jiggy Wit It

The Bite

Wanna put a little jig into your St. Paddy's Day? You don't need to be part of Lord of the Dance (thank god): Chef Joseph Gillard of Napa Valley Grille is boiling up a sustainable take on Jigg's Dinner (an Irish classic) - tender Cured Corned Beef Brisket made with grass-fed beef, served with farmers market roots, organic cabbage, and homemade sweet-and-spicy mustard sauce. Gillard's upbringing on a 40-acre farm in Michigan (where fresh goat's milk was a morning staple) inspires the ever-changing NVG menu, which uses seasonal, organic ingredients courtesy of local farmers from San Diego to Paso Robles. You can only get jiggy wit it 'til March 22, though, so get your corned beef and cabbage while it lasts.

Wanna Try

Napa Valley Grille, 1100 Glendon Ave., Westwood (310-824-3322). Corned Beef Brisket dinner, $25.

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The CSA Tip

Mar 17,2008

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