40 years ago and decades before it became popular, Jesse Cool led a movement of preparing and serving only fresh, in-season, organic and local...ingredient-driven meals. The flagship of that movement, Late for the Train (1979-2004) and Flea Street.Today we know sustainability works. When Jesse set out to open her first organic restaurants, critics said it couldn't be done. Yet, along with a dedicated staff and host local farmers, vintners, fishermen and ranchers, Jesse has proven that Sustainable Cuisine is not only viable but even a preferable business model too.To this day, Flea Street continues to garner recognition and awards for environmental achievement, business sustainability, and community service. With a deep respect for its own unique culinary traditions as well as those of global trends in cuisine and diversity, Flea Street has aged into one of the nations truly iconic sustainable dining locations.