Page 3 - March & April

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Up until 2005, no one had heard the world locavore, but by 2007, it was the
Oxford American Dictionary’s Word of the Year. True locavores only eat
and cook with ingredients grown locally, usually within 150 or 200 miles.
But a lot of us at least lean locavore without even knowing it. In South Louisiana
and Mississippi, we grow up eating in season. When we make a menu or a meal,
we don’t just think about what’s good to eat, we think about what’s good to eat
right now.
This June is the third Eat Local Challege issued by NOLA Locavores (www.no-
lalocavore.com). The challenge is to go 30 days eating only foods grown, caught or
raised within a 200-mile radius of New Orleans. You can take the challenge wher-
ever you live, just source your food from a 200 mile-radius. You can also choose
your level of commitment. Rouses sponsored the 2012 challenge last year, and we’re
sponsoring again this year.
I know I could handle the ultra strict version, but if you added everything made in
Louisiana and Mississippi, I would be good. The way I look at it, while our coffee
beans may not be grown locally, they’re roasted in New Orleans, Baton Rouge and
Lafayette. The wheat in our French bread may be grown in the heartland, but the
recipes and bakers are 100% local. And while hops are brought in for our beer, it’s
brewed right here in Louisiana and Mississippi. I’ll drink to that!
Donny Rouse
LOOK FOR
IN THIS ISSUE
Creole Tomatoes on page 7
Vidalia Onions on page 28
Food Trends on page 47
CREOLE TOMATOES & VIDALIA ONIONS
Creole tomatoes are true locals, but
sweet Vidalia Onions are local by
association. Some people think they’re
grown in Vidalia, Louisiana (actually, it’s
Georgia), and before they were
available locally, fans drove hundreds of
miles to get their fix. For a local version
of a steakhouse-style wedge salad, top a
quartered head of iceberg lettuce with
Creole tomatoes, Vidalia onions and blue
cheese dressing.
FUNDING OUR COMMUNITY
We’ve raised over $25,000 for breast cancer care through sales of our pink ribbon
watermelons. That money stays right here in our community to support local programs
for women who are being treated for breast cancer.
—Ali Rouse
locals HELPING locals
Culinary Director Jack Treuting and Donny Rouse inspect local herbs growing at the aeroponic farm on the roof of
Rouses downtown New Orleans store.
Eat Like A Locavore
Ali Rouse