Wikipedia defines the local food movement as a "collaborative effort to build more locally based, self-reliant food economies—one in which sustainable food production, processing, distribution and consumption is integrated to enhance the economic, environmental and social health of a particular place." Bankruptcy lawyer Dale Wootton probably had no idea that was what he was participating in when he decided to grow his own vegetables in his own garden in the back of his own restaurant. At his Garden Café in East Dallas, you can get okra, cucumbers, tomatoes, black-eyed peas, sprigs of rosemary, oregano, fennel, sage, mint, parsley—or whatever he happens to be growing and adding to the tasty meat and potatoes menu at his restaurant. Some within the local food movement want you to travel no further than 25 miles to satisfy its agricultural tenets. Wootton has got that beat: He only has to truck into his backyard, harvest his veggies and herbs, transport them a few feet to his restaurant, prepare them in the kitchen and serve them to customers, many of whom consume them on the pleasant patio in the same garden where they were grown. The bankruptcy advice he dispenses is local too. His law office is only a few yards from his restaurant.