The eating of eating locally grown food continues to gain steam with new variations on water, land and sea, and novel ones at that. Road warriors weary of the all too prevalent chain restaurants in airports and on interstate highways, will be delighted to hear that airports across the country are turning to leading hometown chefs for new eateries on the casual side. As reported in the New York Times, at LAX airport, Michael Voltaggio of Ink and Ink Sack is opening an upscale sandwich shop and Suzanne Goin of the highly regarded Lucques will open a high end deli next month. Chicago’s Rick Bayless (Frontera Grill), Houston’s Bryan Caswell (Reef) and Denver’s Justin Cucci (Root Down) also have new dining spots on tap with extensive menu items to go. Approaching local from a sustainable transportation model, Vermont farmer Erik Andrus launched the Vermont Sail Freight Project , a low tech approach to both food and energy,that features a 39 foot sailing barge, Ceres, that plies the Hudson River with produce from 30 new England farms. Produce is destined for sale in port towns from Hudson to Yonkers – farmers markets, dinners and parties. In an earlier post on the new phenomenon of the “hobby farmer’ we wrote about urbanites having their own chicken coops for fresh eggs. In the latest twist, a company started a business called “rent a chicken”. For $350 customers can rent a pair of egg laying hens, a supply of food, coop and water dish for a several month period to try it out. All the rewards of backyard chickens for much less responsibility. Sounds like an intriguing idea, but what do you do when you travel? How about a new business idea, hen sitters!?