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The local food team shares articles, exclusive interviews, and project updates that tell the story of how we are building a stronger, more resilient local food system. To measure the success of local food programs, we have identified 10 indicators of success that measure how well we are doing in our efforts to create a stronger, more affordable food system. Each article is directly connected to one or more of our 10 indicators of success which are shown below and will also be shown in each article. Click on the indicator icons for more information about our initiative!
Did you know King County Department of Natural Resources and Parks has a new Instagram page?
The Local Food Initiative will be sharing our stories on this page, so give us a follow if you're interested in hearing more about our work!
Steel Wheel Farm in the Snoqualmie Valley is a small, first-generation family farm focused on improving the way produce is grown, harvested, and distributed. Steel Wheel sells their produce to local restaurants and at farmers markets in Issaquah, University District, and Capitol Hill, as well as at their on-site farm stand in Fall City.
The Local Food team spoke with Steel Wheel farmer Ryan Lichtenegger about how he builds relationships with chefs, the challenges and opportunities Steel Wheel faces when working with restaurants, and some of his future plans for the farm.
Read more on King County DNRP's blog here.
For more information about Steel Wheel Farm, please visit their website here.
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Many organizations in King County exist to support the farm-to-restaurant pipeline. The Seattle Good Business Network (SGBN) is an organization that connects and inspires people to buy, produce, and invest locally, so that everyone has a meaningful stake in the local economy. The Local Food team interviewed Andrea Porter, SGBN Seattle Made Program Manager, to learn more about why local food matters to restaurants and consumers.
After better understanding why local food matters to restaurants and their customers, the Local Food Team interviewed Luke Woodward, farmer, owner of The Grange restaurant, and part-time program manager of the Northwest Agriculture Business Center, to better understand how his extensive farming experience has influenced his restaurant decisions to source locally.
Visit our blog here to read more about The Grange's story.
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Farmstand Local Foods is an organization that links urban commercial customers to a diverse range of local ingredients through the use of a modern, convenient ordering and delivery system. Farmstand focuses on facilitating and maintaining connections between producers and consumers to demonstrate the value and importance of viable local farms.
The Local Food team interviewed Austin Becker, Farmstand Local Foods manager, to better understand how Farmstand serves small-scale farmers through farm-to-restaurant connections and distribution efforts.
To read more about Farmstand Local Foods, visit our blog post here.
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 Dine out for a deal during Seattle Restaurant Week, where more than 165 restaurants across greater Seattle area offer a special three-course dinner menu for $35, and many also offer two-course lunches for $20. Prices exclude beverages, tax and gratuity.
To take advantage of these deals, be sure to make your plans Sundays through Thursdays. Seattle Restaurant Week menus are not available Fridays, Saturdays or for Sunday brunch.
Seattle Restaurant Week is a great opportunity to visit the award-winning restaurants you’ve always wanted to try, rediscover old favorites, and celebrate the cuisine that makes our region a culinary hot spot.
Visit Seattle Restaurant Week's website for more details.
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