Good to Go Organics Opens at a Connecticut Rest Stop I'm guessing you've had this experience: You're driving along a major American highway, and you're getting very hungry. Maybe you've got kids in the car, and they're hungry too - you know this because they have begun squealing, moaning and trying to brain each other with Beyblades. You want to score some food that falls somewhere within the vague and ever-shifting spectrum of "healthy," especially since your body will be flabbily buckled into a sitting position all the way to Boca Raton, but each time you zoom by a rest stop, you see the same signs for the usual suspects. You wonder: Is a fast-food cheeseburger healthier than two slices of pepperoni pizza? How about three jelly doughnuts? Hey, there's fruit in there, right? Andrew McDonnell wants to give you and your fellow travelers another option, and if you happen to be driving through Connecticut on Interstate 95 later this week, you'll find it. Mr. McDonnell, the 44-year-old founder and C.E.O. of Good to Go Organics, is best known in the New York area for opening organic hot dog stands in the city (two in Central Park and another at Chelsea Piers), and for bringing top-flight franks and roast turkey sandwiches to football fans in MetLife Stadium in New Jersey. Now he's going where few purveyors of locally sourced chili and sauerkraut have dared to go: a highway rest stop. On Thursday morning, with spring break right around the corner for many East Coast families, Good to Go Organics will open a new branch at the renovated Milford Service Plaza on the northbound side of I-95, where it will be surrounded by heavyweight neighbors such as McDonald's, Subway, Sbarro and Dunkin" Donuts. "It's sort of like this stake in the ground," said Mr. McDonnell, who lives on a farm in the Hudson Valley. The fact is, we're tiny. But we're going to try to change the game and provide another alternative. The Good to Go spot will offer items that you rarely find in the gastronomic wasteland that is the American highway system: salads with organic mixed greens, dried cranberries, feta cheese and pine nuts; organic sausages and hot dogs; Greek yogurt and granola; and even a "grilled veggie soy dog." "We're going to be selling natural, gluten-free chicken nuggets right next to McDonald's," Mr. McDonnell said. What would C.W. McCall say? Mr. McDonnell admitted that he had no idea whether the rest-stop experiment would be a success. "We're just jumping into the shark tank," he said. But he seems taken with the idea of breaking into areas of the marketplace where there's not a single leaf of organic arugula to be found, rather than "going to Bleecker Street, where you would have Murray's Cheese right across the street," he said. I'm not sure we're needed on Bleecker Street. We are needed on the highways. And we are needed in airports. We're needed in places where people are looking for convenient food on the go.