Press Release for 2015

FOR IMMEDIATE RELEASE  3-15-2015

Contact: Lee Stafford
Phone: 504-296–9960
Email: Lee@eatlocalneworleans.com
 

New Orleans’ Eat Local Month Diversifies the Menu Options

During June 2015, Eat Local New Orleans will present the fifth annual Eat Local Challenge, showcasing the best of in-season, regional dining  and culinary education. For thirty days, participants will pledge to eat only foods that are grown, raised, or caught within two hundred miles of New Orleans. In addition to the over thirty DIY culinary classes (such as pickling, wine and cheese making, butchering, and other skills), this year Culinary Tours, Agritourism Adventures, a Wild Game Cook Off, an Indigenous Foods Dinner and an Insect Catching, Cooking and Tasting event are planned to help broaden the palates of participants.

“Our goal is to celebrate the many benefits of eating locally, which include cultural preservation, environmental sustainability, and economic growth.” says Lee Stafford, founder of Eat Local New Orleans. “Plus, in New Orleans, we get to showcase the many, world-renowned restaurants that are using our rich agricultural and seafood resources in fresh and innovative ways.”

In celebrating the Eat Local Challenge’s fifth anniversary, New Orleans is setting the pace as a top destination for locavores as the only major metropolitan area that has successfully organized five eat local challenges.  Ten years after Hurricane Katrina, the rapid growth of the New Orleans’ local foods movement is a reflection of the spirit of reinvestment in New Orleans and a confirmation the high value placed on their unique agricultural and seafood resources.

“Eat Local Month is the perfect time to get a taste of New Orleans, as June is when our Gulf seafood and produce harvests are most bountiful,” adds Mr. Stafford. “Once participants realize how easy and delicious it is to eat local, we hope they’ll continue to support the movement both at restaurants and home.”

The events calendar is just one aspect of the eat local challenge, which will include 30 days of all local ingredient recipes and “local food coaching” provided by New Orleans’ nutritionist Molly Kimball.  Touro Infirmary, the Prevention Research Center at Tulane, and the Goldring Center for Culinary Medicine will host a series of cooking demos and workshops to highlight the nutritional benefits of farm to table dining.  The farm tours will be fun ways to build the connections with our farm resources, and the restaurant tasting tours will showcase the innovative ways New Orleans’ world renowned chefs prepare them.   To learn more about this year’s event, visit the Eat Local New Orleans website. [www.eatlocalneworleans.com]

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For more information, contact Lee Stafford at (504-296-9960) or email (Lee@eatlocalneworleans.com).

Each year, “food tourism” grows in popularity as Americans seek unique and culturally pertinent travel experiences. As a top vacation and dining destination, New Orleans offers visitors an experience unlike any other. More information regarding the city’s culinary history and offerings can be found on the New Orleans Convention and Visitors Bureau website. [http://www.neworleanscvb.com/restaurants/]

Eat Local New Orleans (NOLA Locavores) strives to raise awareness of the nutritional, economic, environmental, and cultural benefits of eating locally sourced  food. Year-round, the organization works with like-minded organizations to both advocate for the values of sustainable agriculture practices and bring fresh produce to New Orleans.

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