By Kieran Green
Located on East South Linn Street, the Motley Cow is an establishment that many consider an essential part of the Iowa restaurant scene. Usage of local food has long been a part of the restaurant’s policy.
“Our first objective here is quality, and I think that using local food goes a long way towards assuring that there’s no way that an apple that’s shipped here from halfway across the country can compare with an apple from Wilsons’s Orchard,” David Wieseneck, owner, said.
The Motley Cow is also known for altering its menu to reflect changes in the growing season.
“We change our menu all the time to accommodate for different ingredients that are available. There are limitations, of course, but whenever we get the chance, we use local foods,”said Wieseneck.
Oasis Falafal Joint is in many ways a part of the underground food movement in Iowa City, catering to vegetarian and organic restaurant goers. As such, it uses many local foods its fare. But the decision is not purely ideological. According to supervisor Zach Henly, using local foods has helped give Oasis a competitive edge over non-local establishments.
“These foods are a lot fresher, there is a noticeable difference between fresh foods and ones that have been stored. When costumers come in they know what they’re eating is quality food and that’s what we’re hoping to provide here.” Henly said.
Using local foods has also benefited Oasis in other, less obvious ways.
It gives us the chance to mix up our menus as different foods become available. For example, in Fall we use a carrot-ginger type of soup while in winter we use a lamb stew.” Henly said.
“Local food, worldly flair” is the motto of the Devotay cafe, and in many ways symbolizes the attitude of higher end restaurants that are now starting to include local foods in their menu. So why make the switch?
“We starting to notice that [the local foods movement] has a lot of influence,” said Jill Kinkade, a worker at the cafe
“Between culinary walks, the farmers market, and people just going out and growing stuff on their own, I think that its easy to see that its becoming pretty popular”
The Devotay acquires much of its food from farmers and producers in the Iowa City area.
“We get all of our beef locally, as well as most greens and other foods. Basically whenever we get the chance to use local stuff we take it” Kinkade said.
For those looking to use local foods at home, the New Pioneer Food Co-op has been a bastion in the slow foods movement, offering many local foods at an affordable price.
“It is slightly more expensive than food from grocery stores, but it makes up for it in quality and variety,” Theresa Carbrey, Donation Requests Manager, said.
Being able not have to transport food has advantages.
“Since local farmers don’t have to grow food that will be able to travel (then) they can focus on growing crops that are more flavorful and varied. It makes for a much more diverse palate,” Carbrey said.
The Co-op prides itself on being able to offer local specialties that would be unavailable elsewhere, catering to a wide range of tastes.
“We have sweet corn season, rhubarb season, and potato season. There is always something new going on here,” Carbrey said.
Blue Bird Diner
To many, the image of the traditional American diner is far from compatible with that of the more liberal slow food movement. But The Bluebird Diner is an uncommon blend, attempting to combine both the traditional Diner-esque image whilst bringing in more contemporary influences. But for manager Lacey Willis, the usage of local foods was less a matter of ascetics than of trust.
“Costumers value the knowledge that we are a local provider” said Willis.
“I think that it helps them feel better about how it is prepared and fosters a feeling of confidence in the work we do here.”
Reflecting a larger trend in Iowa City restaurants, the Bluebird has made local food usage an intrinsic part of their menu.
“It’s definitely a staple of what we do here. People recognize that we go the extra mile to attain these local foods and I think they appreciate that” said Willis.
