Good Food is Everybody's Business
Food service of all kinds: restaurants, food service, food carts, delis.
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.
