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In a city where everyone seems to shop at one of the ten Seattle Farmers’ Markets, one of the 11 natural food co-op stores, or one of three Whole Foods Markets, a chef can be challenged to deliver on his or her claim of local sourcing. The good news: Stumbling Goat Bistro’s Joshua Theilen has farmers, ranchers, cheesemakers, fishermen, and millers beating a path to his door. 
On the corner of Seventh Avenue and Virginia Street in Seattle is a restaurant. It’s a restaurant much like many other downtown restaurants: tall glass windows, comfortable seating, a view into a bustling kitchen and a creative – sometimes edgy – menu. But there is something that makes this restaurant different. 
Over the last several years, GoodFood World has ventured into a number of trade events, including a number of special segments: Produce, Natural Products, Food Service, Natural Food Stores, and Farming and Organic Production. It is eye-opening to see who attends, how trends are changing, and how attitudes to food and food production vary from venue to venue, audience to audience. 
Visiting Allium Restaurant on Orcas Island is much like having dinner at Lisa Nakamura’s house. The restaurant is small – seating about 35 – and there are just two in the kitchen: Lisa and Anna Harlow. Chef Nakamura launched Allium in 2010, and the world noticed! Ms. Nakamura generously answered questions for GoodFood World, and here are a few insights into her philosophies, business practices, and management style. 
So what do you think B&B stands for? “Bed and Breakfast” or “Breakfast and Bed?” If you’re visiting Blossom’s B&B in Missoula Montana, you’ll find the accommodations are excellent – it’s a restored 1910 Craftsman-style house, after all – but it’s Blossom and her food that make it truly special. 
Sometimes once just isn’t enough… you have to go back for more! We’ve visited Aphrodite Café and Pie Shop in Vancouver BC before, but we couldn’t pass up a second visit. Aphrodite is the Greek goddess of love and beauty, what better model for a restaurant that serves meals and treats for omnivores, vegetarians, and vegans alike? 
Kyle McEachern, manager of Aphrodite’s Pie Shop and Café, deep in the heart of Kitslano in Vancouver, British Columbia, serves pie. Lots of pie. Pie made from local, organic products. GoodFood World spoke to Kyle about the café, how he sources local products, and where the café is headed in the future. 
How local is local? Peter Platt thinks local within a global network. Challenged with running an ethnic restaurant that is closely tied to ingredients that can’t be purchased locally, Peter struggled to find the foods he needs and to source them in a sustainable manner. 
When a new food experience takes off in a neighboring city, capturing the fancy of foodies, city planners and researchers alike, we might well ask – why there and not here? Such is the case with Portland’s food carts, the new standard for cultural creativity and entrepreneur-driven economic development. |
 Video: Gene Yale grows 170+ apple trees in a city lot. By growing tiny little trees – grafted and managed like Bonsai – Gene has 3-foot apple treas that bear full size fruit.
Pig Mania
Crown S Ranch, Winthrop WA
(Click the image for a larger version.) |
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