In 2009, the Wooden Monkey was awarded “Most Vegetarian Friendly Restaurant” by the Coast’s Readers’ Poll. If the Coast had an award for the most eco-friendly restaurant, the Monkey would surely win that too.
The Rolling Stones Like the Wooden Monkey
Ron Wood of the Rolling Stones would concur as he and his wife, who both eat a completely organic diet, dined there while in town for a concert. On the night of the Stones’ performance, co-owner of the Wooden Money, Lil MacPherson, was invited backstage to hang out with the band. She came bearing a delicious gift of organic blueberry pie which Charlie, Keith and Ron gobbled down.
Locally Sourced Food
For the carnivores out there, they need not fret, as this Halifax restaurant also offers free range meat and poultry options. There are also choices for strict vegans or for those who have gluten-free diets. What all of the menu items have in common is that all ingredients are fresh and locally sourced from forty small-scale producers and merchants across Nova Scotia. Many of the dishes are organic and all food unprocessed and free of MSG. They also serve fair trade coffee. The Wooden Monkey is well known for its lentil burger, chocolate tofu pie with maple syrup, its homemade pizzas with whole wheat crusts, hook-and-line caught “haddock with a flair”, and stuffed free range chicken.
Owners Lil MacPherson, Christine Bower and Robbie Sagar started their establishment with the vision of providing quality food that safeguards the health of their customers and the environment while supporting local businesses. “I believe that our small organic farmers are among the best stewards to take care of our earth and essential in delivering the food that we need produced,” says MacPherson. Buying local also cuts down on greenhouse gas emissions associated with the transport of food. Since opening in 2004, their vision has been realized, having had to relocate to a new location on Grafton Street that can accommodate more patrons.
Ecological Design
Co-owner Sagar was originally hired by MacPherson as a carpenter to build the original restaurant on Argyle Street. It turned out he had an extreme interest in the Wooden Monkey’s concept as he was an organic hobby farmer himself. During the building process, Sagar was ecologically-minded as he used reclaimed wood from trees knocked down during Hurricane Juan for the trim and door frames.
The new location is at 1707 Grafton Street. This building is also founded on ecological design concepts. The walls are made of clay and straw, allowing for natural heating and cooling control, and covered with chalk and milk paint which are non toxic. Elements inside were also built using reclaimed wood such as a banister from the old Shelburne courthouse the restaurant’s owners rescued themselves.
Alternative Power
It is clear that the Wooden Monkey is the epitome of ecological integrity but it is not limited to food and design. The restaurant is now powered by Bullfrog Power. The alternative power company arrived in the Maritimes in November 2009 and gets all of its electricity from wind farms and hydro facilities. The Wooden Monkey is still paying their Nova Scotia Power bill but also pays a Bullfrog bill which is approximately $300/month. Bullfrog’s injects renewable energy into the regional grid based on what customers, like the Wooden Monkey, are using.
Cultural Community
Finally, the Wooden Monkey focuses on the importance of community which is not a separate entity when it comes to ecological stewardship. The owners strive to support Halifax’s booming arts and culture scene as they showcase musical performances by local musicians and paintings and drawings created by artists in the area.
The Wooden Monkey is the ultimate role model for green restaurants and businesses. Diners at the Monkey will enjoy a delicious meal and feel happy with the knowledge that the food reflects the ultimate respect for the environment.
To read about other green businesses and initiatives, please visit Green Emerge.
Michelle Brunet - I am a late bloomer when it comes to writing and being published. Out of high school I completed a Bachelor of Science in Biology and ...
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