September 1, 2011, 9:17 am
Over the past few years, a general theme in our culture has been to get local.
This could be in the form of shopping local or going to a farmer’s markets or growing your own food. Many food carts do their best to source locally, but One Hundred Miles takes that to a whole new level.
Andrew Grasso opened One Hundred Miles this summer with the goal of sourcing everything within 100 miles of the cart. You may know Andrew from TREATMachine, a moped powered vegan taco cart that opened last year. After that experience and some lessons learned, he teamed up with Tal, a fellow food carter and opened One Hundred Miles. I didn’t fully understand the mission until I visited the cart and spoke with Tal who made my sandwich. The ingredient board listed all local companies and farms – Olympic Provisions, Hood River Organics, Glory Bee Honey, Sauvie Island Organics, Grand Central Bakery and many more. That’s all well and good – many carts and restaurants source like that, but when Tal threw oil in the pan, I asked where he got it, wondering who makes cooking oil locally. That was a story in and of itself. Tal worked for about six months to find a cold pressed, high heat cooking oil that was made within 100 miles and found Camilina Oil out of Salem. Similar to canola, it is harvested and cold pressed locally. So I continued to inquire – everything local? Yep. The only exception is the bread. Again after much research, they went with Grand Central’s tri-state blend with all the ingredients coming only from Washington, Oregon and Idaho.