Local Eats Week grew by leaps and bounds in 2013 as participating restaurants ramped up their use of local ingredients and offered $6 sample plates from October 18th to 24th. Many area residents took advantage of this opportunity to try out a wide variety of delicious local food!
Sponsored for the fourth year by the Food Action Team of the Corvallis Sustainability Coalition, Local Eats Week featured the following restaurants:
- Alley Gyros
- Big River
- Block 15
- Bombs Away
- Cirello’s Pizza
- Cloud & Kelly’s
- First Alternative Coop
- Le Patissier
- Les Caves
- Nearly Normal’s
- New Morning Bakery
Members of the Corvallis Sustainability Coalition’s Local 6 Connection project has been working since 2008 with local restaurants, schools and institutions to help define and identify “local” food and increase its availability.
The Local 6 Connection launched Local Eats Week four years ago as a way to draw customers to local restaurants that use Local 6 ingredients (items grown, processed or produced by companies owned and operated within the six counties around Corvallis: Benton, Lane, Lincoln, Linn, Marion & Polk). It’s been growing ever since.
This year’s event featured four new restaurants: Flat Tail, Aqua, Les Caves and LUC. As participants in the Local 6 Connection, all 18 restaurants offer at least one menu item daily that uses substantially Local 6 ingredients.
“With local food being in such high demand, having a common definition of what local means is a benefit to consumers and a clear way to support a healthy economy,” said team leader Emily Stimac. “Without it, the term local loses its meaning. We want to protect peoples’ interest and desire to make good choices by creating a way to define local that has real backbone.”
Local Eats Week culminated on national Food Day, October 24th, with an evening of food samples and workshops addressing a variety of food related topics from healthy menus for kids to how to make your own chili relish.