Local Specials
(2008-09-22)
Keokuk's HyVee purchases locally-grown foods from producers throughout the Tri-State Region
That's causing businesses to take notice. More restaurants are offering local foods. Grocery stores, including regional and national chains, are also jumping on the bandwagon.
When you walk into either of the Ivy Bake Shoppe's Southeast Iowa locations, you will immediately see the sign, Buy Fresh, Buy Local.
Co-owner Martha Wolff says that is not a coincidence. "I looked into it, in the very beginning, because I wanted to help local farmers," adding that "our use so many fresh ingredients that we felt we should find a way to buy from local farmers."
Wolff says the Ivy Bake Shoppe now purchases many item, including eggs, peppers, broccoli, and squash, from producers throughout the tri-state region. In fact, one of its signature dishes, tomato-basil pie, relies on local producers.
The Ivy Bake Shoppe's tomato-basil pie is only offered when the eatery has fresh ingredients. Wolff says, "people relish it because they know they can only get for three months out of the year."
It's a unique example of supply and demand. When customers know they can get something for just a short time, they will make sure they take advantage of it, even if it means multiple trips and multiple purchases.
The owner of a Burlington restaurant says quality will also keep people coming back for local foods. Sam Jennison says the Drake on the Riverfront has served Iowa-grown beef for years.
He wanted to go beyond fruits and vegetables and focus on locally-grown meats. While it seems like an obvious move now, Jennison admits it took a while for the idea to catch on. "The chef staff did not think it was a good idea the first time around because they thought there would be hamburger left over." He says, "the second time around, the staff asked for more hamburger because customers think it is absolutely delicious."
Jennison says that is why the Drake now offers locally-grown specials every Monday.... including buffalo, deer, and elk.
While the decision appears to have worked out, Jennison says his restaurant has a lot more to learn about local foods. "Some in our organization believe that locally-grown food cannot be served every night. I disagree." Jennison says, "The restaurant just has to learn ways to use the food everyday," though he says to check back in two years to see how smart he is.
Jennison could be on to something when he talks about offering local food everyday.
Last October, the National Restaurant Association polled more than 1,000 chefs to see what was hot in food, drinks, and cooking. 81% said locally-grown produce is a hot trend,. trailing only bite-size desserts.
While it seems to be getting easier to find a local meal on the go... it is also getting easier to prepare one yourself, without growing your own backyard garden.
Perry Ellingboe is the perishables manager for the HyVee grocery store in Keokuk. He tries to find as many locally-grown fruits and vegetables as he can because people love them. "The store feels it boosts sales, especially for items like sweet corn, because people want it on July 4."
Ellingboe says he does not have to place orders because the local producers contact him and let him know what they have. He says many of them bring in their products year after year, which attracts customers because they have gotten used to the quality of the fruits and vegetables.
Kristi Plum says the process is a little different for local producers to get their products into the store she manages, Keokuk's Wal-Mart SuperCenter. "Producers must call a 1-800 number to get to the right place, fill out some forms and be approved before stores could receive items from a specific producer."
She says most of the produce she receives comes from Muscatine.
That's due, in part, to the fact that no one from this area has gone through Wal-Mart's verification process.
Be it the small cafe, the fine-dining restaurant, the regional grocery store, or the national retailer, the biggest challenges to getting locally-grown food in front of the public seems to be availability and price.
When it comes to getting the foods they need, the larger stores have the flexibility to switch producers while the smaller eateries can work closely with certain producers to guarantee product. When it comes to the cost of the locally grown foods, you get varying answers, it can be more expensive, roughly the same price, or cheaper if you buy in season.
In the end, it is up to you and your wallet, to determine if businesses will follow the growing trend and carry that homemade tomato-basil pie, that Iowa-grown hamburger, that Lee County sweet corn.
You can hear the full report on businesses using locally-grown foods by clicking the audio link above. © Copyright 2009, wium
