Eating local is catching on as the latest trend among the eco-minded.
One Seacoast couple has decided to tap into that demand.
They’re selling meals made from locally grown food out of a truck in Portsmouth.
New Hampshire Public Radio’s Avishay Artsy has more.
“One lamb wrap please.” “One lamb wrap.” “No hot.” “No hot.”
It’s lunchtime on a warm and breezy Saturday at the Portsmouth Farmer’s Market.
Customers line up outside a bright orange truck with the words “Fresh Local” painted on its side.
Co-owner Josh Lanahan started the business last month with his partner, Michelle Lozuaway.
After more than 15 years of working in hot, dimly-lit restaurant kitchens, he says he wanted to do something a little different.
“It just kind of spawned over tequila one night.”
The couple wanted to open a restaurant that served locally-grown food, but wanted time with their family as well.
Josh Lanahan and Michelle Lozuaway with the Fresh Local truck.
When they learned from a friend that a catering truck was for sale, they jumped at the idea of a restaurant on wheels.
They retrofitted the truck to run on biodiesel, and Lanahan put together the menu.
“Right now we’re doing the falafel sandwiches. We’re also doing a lamb and pork kebab, that you can either eat just on the stick or wrapped in a sandwich with the local produce we have. This morning we’re doing an egg sandwich from our own organic chickens.”
While Lanahan cooks inside, Michelle takes customer orders.
Dennis and Anita Pacitti live across the border in Kittery, Maine.
“I think it’s a great idea.” “Especially in the summertime, when you’re out and about. You don’t want to go in and sit down, you just want to grab something on the go. And know it’s healthy for you.” “Know it’s healthy, yeah.”
Josh Lanahan and Michelle Lozuaway have an acre and a half of land in Newington.
They have a garden and raise chickens organically.
Their egg salad comes from their chickens.
The pork and lamb kebabs come from farms in Deerfield and Lee.
Lanahan says restaurants have come a long way in serving local food.
“In the restaurant business, when you’re working 12 to 16 hours a day, you don’t typically have time to then go home, research, find farmers, and then go get the product.”
But that’s slowly changing.
Garen Heller, who owns Back River Farm in Dover, provides specialty greens to half a dozen restaurants in the area, including the Fresh Local truck.
Heller says restaurants want to serve more locally grown food.
“The demand is just skyrocketing. The farmers’ market’s gotten a lot busier, the restaurants are really clamoring for food. The chefs are begging for it, begging for it. They’re like, ‘bring me stuff, bring me stuff,’ and I’m like ‘okay, I’ll do what I can.’”
But some critics say buying locally isn’t always the most environmental approach.
For example, Stonyfield Farm, based in Londonderry, has found it would take less energy to import dehydrated milk from New Zealand than it would to bring in liquid milk from Wisconsin, although Stonyfield doesn't actually import dehydrated milk from New Zealand.
But Sara Zoe Patterson, who coordinates the community group Seacoast Eat Local, says neither is the best choice.
“If we get to the point where gas is 7, 8 dollars a gallon, we’re not going to be choosing between Wisconsin and New Zealand. We’re going to have to look to New England to satisfy us.”
Patterson says looking for regional options is the better approach.
Another concern is cost.
As Portsmouth resident Stephen Martin points out, eating locally does have its disadvantages.
“The only problem is, economically, sometimes it’s a bit of a challenge, with gas prices going up. You compare the cost of produce at, say, a Wal-Mart or a Market Basket compared to what we’re paying here and it’s, you know, for people that are on fixed incomes, I think it’s a challenge.”
Josh Lanahan and Michelle Lozuaway are hoping that people will pay a little more for food grown nearby.
They decided to stop selling at the Farmer’s Market.
Instead they’re at Prescott Park, a Portsmouth venue for live theater and music.
And they’re expanding the menu, adding pulled pork sandwiches, and Mac and cheese.
They plan to add local-caught lobster rolls, potato leek soup, corn chowder, and gazpacho soon.
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Fresh Local's food is awesome - and Josh and Michelle are so pleasant, can't wait for a return meal! Thanks, neighbor
The kebabs are a thing of beauty. If you go, you may stop eating all other foods.