Tuesday, November 17th // 6:30 to 8:30pm

Includes dinner & wine or beer. Julie answers your questions about sustainable, organic, local and ethical eating while exploring the concepts of Flexitarianism with open discussion amongst participants who want to share their own knowledge with each other.

Limited space available. Reserve your seat at the table today.

$35 + Tax

Featuring the the documentary “Food Fight”
by Chris Taylor and food by Chef Josh Oakley.

Tickets: $18, includes hors d’oeuvre, beer, coffee and tea.

Durng last year’s Florida Film Festival, I watched the film Food Fight with a couple of other sassy ladies in the local food movement & we immediately began planning this “Farm To Table” event, knowing the time was right to introduce farmers, restauranteurs, chefs, and people who care about food to one another through Ourlando’s Local Food Alliance. We’ve got a young and ambitious local food movement in Central Florida, and this event is going to be a defining one in the history of Orlando. The film is one that chronicles the history of the local food movement, started by Alice Waters of Chez Panisse in the sixties. Let your tastebuds guide you to this event which includes local beer, tea, coffee & hors d’oevres by Executive Chef Josh Oakley. You don’t want to miss it! Buy tickets & watch the trailer here: http://www.enzian.org/film/farm_to_table_ft._food_fight/

Orlando Weekly Cover Story

By Michelle Gienow

For the past three years, following the typical Michael Pollan–fueled, now-I’ve-seen-the-locavore-light conversion experience, I’ve been trying hard to feed my family good food. It’s more difficult than it sounds; the supermarkets are full of tempting, affordable, food-like products that ultimately owe more to industry than agriculture, once you start reading the labels. It took me an embarrassingly long while to figure out that buying foods so basic that they don’t have a label is the key.

I found myself shopping less and less at the grocery store and instead buying directly from the farmers who actually produce the food, sometimes at the farmers market, sometimes at the farms themselves. Thus it is always local and usually also organic – in practice, if not formal certification – and, helpfully, affordable. I tracked down these farmers and know about the food I’m buying because I’m interested and I ask. In doing this I am, as Pollan urges, voting for systemic change with my food dollars, though in my case that’s sort of a side bonus. This kind of conscious buying has come to be known as SOLE food, for Sustainable, Organic, Local and Ethical.

(Sounds a lot like our Flexitarian philosophy. — Julie)

Read the Full Article at the Orlando Weekly

Interesting suggestion, unfortunately, doing that would be the quickest way to put us out of business as we would be selling below cost (also would directly negate the Sustainable Business Plan). Organic, wholesome food made by hand in a small scale environment costs money and we already sell at margins that are less than most other restaurants to keep our prices affordable. (Julie discusses this topic in more detail in this podcast).

That being said, we’ve compared menus with similar cafes in the area and there is very little discrepancy in average price even though we are dedicated to organic, premium ingredients. Sadly, you can count on one hand how many places offer an organic menu in Central Florida and the majority of those places will cost you mega bucks for petite portions & fancy atmosphere.

Also, lack of customers is not the problem – we do have loyal masses who dream of devouring a Giddy Up and return over and over again. Our main issue is not having enough capacity in our small home-style cafe to capitalize on opportunities like bridal & baby showers, engagement dinners and the like & having events is risky when dealing with the weather. When a patron has to pull back from eating at Dandy three times a week to once, having these events lined up will offset the variability of individual consumption. That’s why we’ve outlined an expansion of adding covered patios to the cafe.

But back to the value of the fuel that we consume three times a day. One thing that most consumers don’t realize is the way a lot of our food in the mass marketed world is subsidized through tax money and the price on the menu at, say,  McDonald’s does not reflect the true cost of food.

If you have some time, watch this short clip to explain it & read about our food philosophy here: http://dandelioncommunitea.com/eat/our-food-philosophy/why-organic/ or go rent Food, Inc. for a detailed look at our mass produced food system.

Perhaps an organic cafe in an economic shift is what we all need to stay healthy, but some perceive that they cannot afford to invest in that. I would argue that the food you eat is the most important investment you can make. Our clientele is amongst some of the healthiest & happiest in the city – they are clear eyed, of good weight, physical shape & cheer. Some have come to eat organic food after a devastating illness and realized that proper nutrition is a foundation element to a healthy, vibrant life.

What you do not pay for up front will cost you dearly in medical bills & prescription pills, and the reduced quality of life that comes from the emotionally & physically draining aspects of heart disease, obesity & diabetes.

We welcome your comments & observations about how shifting to a healthier diet has improved your quality of life.

“There is a universal wisdom to healthy eating. Pile on the fruits, vegetables and whole grains and skip the meat and saturated fat. Consume everything in moderation, especially alcohol.

But certain cultures around the world offer further insight with traditional diets that are not just healthy, they also protect our bodies against scourges like cancer, depression, diabetes and heart disease. Researchers believe that following such diets can lead to excellent health; making the transition, however, requires more than just adopting an Americanized version of another culture’s traditional diet.”

via The World’s Diet Secrets – Forbes.com.