Great news! You don't have to sequester yourself in your home and cook every meal you eat. So far, two restaurants have hopped on board with the Eat Local Challenge.
The Tin Angel Cafe
offering Locavore Saturdays AND Locavore Special upon request any day of the week
This means you can eat there any day of the week and stick with the Challenge!
365 West 400 South in Salt Lake City
801-328-4155
Reservations reconmended.
PAGO
Check back for the details.
878 South 900 East in Salt Lake City
801-5320777
Reservations recommended.
Saturday, September 12, 2009
Tuesday, September 8, 2009
Tips to Prepare You for the Challenge
Make ingredients such as tortillas, pasta, sauces, and clarified butter in bulk so you have some for future meals.
Make enough dinner for leftovers. Making food from scratch takes a lot of time so the more you make from meal to meal the more you can use for a follow-up meal the next day. Or freeze and use a few weeks later.
Scour the Recipe and Local Food Sources (look in the left-hand sidebar) sections of the Blog. Veteran Challengers have put together a wealth of information.
Tell people that you are doing the Challenge. You'll be pleasantly surprised at the amount of support out there--folks may even start giving you some of their own local bounty!
Make enough dinner for leftovers. Making food from scratch takes a lot of time so the more you make from meal to meal the more you can use for a follow-up meal the next day. Or freeze and use a few weeks later.
Scour the Recipe and Local Food Sources (look in the left-hand sidebar) sections of the Blog. Veteran Challengers have put together a wealth of information.
Tell people that you are doing the Challenge. You'll be pleasantly surprised at the amount of support out there--folks may even start giving you some of their own local bounty!
Sunday, September 6, 2009
Eat Local Challenge Kick-Off Event and Crop Swap
Saturday, September 12th, 6:00-8:00 p.m.
sponsored by People’s Market
It's about to begin, folks!
Bring food you have grown or preserved to exchange with other local food lovers and Eat Local Challenge participants so you can be stocked up and ready to go. Whether or not you have local food to trade, come meet other Challengers and join in the celebration.
You may also bring the following to enliven the celebration:
a dish incorporating local ingredients (or go for the gold and be entirely local)
a local recipe to share
local source tips
your questions
People’s Market Business Office (Home of Kyle LaMalfa)
150 South 800 West
Salt Lake City, Utah 84104
sponsored by People’s Market
It's about to begin, folks!
Bring food you have grown or preserved to exchange with other local food lovers and Eat Local Challenge participants so you can be stocked up and ready to go. Whether or not you have local food to trade, come meet other Challengers and join in the celebration.
You may also bring the following to enliven the celebration:
a dish incorporating local ingredients (or go for the gold and be entirely local)
a local recipe to share
local source tips
your questions
People’s Market Business Office (Home of Kyle LaMalfa)
150 South 800 West
Salt Lake City, Utah 84104
Thursday, September 3, 2009
Drink Local
Excellent news from The Desert Edge Brewery, Radius will be back in three weeks! Now we can drink locally as well.
Wednesday, August 26, 2009
Recipes for the Challenge
Mine this resource of recipes posted by challengers. They either come from personal creativity or have been borrowed or adapted from other sources. Enjoy!
Navigate from the link provided, or go the left-hand sidebar and select 2007. On the 2007 page, scroll down until you see Recipes and click on that link.
Navigate from the link provided, or go the left-hand sidebar and select 2007. On the 2007 page, scroll down until you see Recipes and click on that link.
Sunday, August 23, 2009
Sizing Up Sustainable Food
Talk of the Nation's Science Friday aired a show on August 21st featuring a discussion on what makes food sustainable with a special focus on eating locally. The panelists included Michael Pollan (In Defense of Food), James McWilliams (Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly), and Brian Halweil (a senior researcher at World Watch Institute). Have a listen, share with others, and enjoy some stimulating dinner-time conversation. Here's the link: Sizing Up Sustainable Food
Monday, August 3, 2009
Eat Local at Local Restaurants
Efforts are being made at some of our local restaurants to use local ingredients. Check out the the Tin Angel, Pago, Fresco, and the Wild Grape. Also, as mentioned earlier, the Desert Edge Brewery will again be making their Radius beer. Stay tuned for events and menu items that will be featured during the challenge.
Friday, July 31, 2009
Tips for The Challenge
A Few Tips for Eating Local
Make ingredients such as tortillas, pasta, sauces, clarified butter in bulk so you have some for future meals.
Make enough dinner for lunch the next day. Making food from scratch takes a lot of time so the more you make from meal to meal the more you can use for a follow-up meal the next day. Or freeze and use a few weeks later.
To plan for the next year, try preserving items that aren’t available during the challenge (or the winter for that matter), i.e. dry or can cherries, freeze or can sweet peas, etc.
Make ingredients such as tortillas, pasta, sauces, clarified butter in bulk so you have some for future meals.
Make enough dinner for lunch the next day. Making food from scratch takes a lot of time so the more you make from meal to meal the more you can use for a follow-up meal the next day. Or freeze and use a few weeks later.
To plan for the next year, try preserving items that aren’t available during the challenge (or the winter for that matter), i.e. dry or can cherries, freeze or can sweet peas, etc.
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