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Healthy Eating Takes

Neighborhood by Storm!
By Lauren Smith, Valley Brook Post 8 hrs ago

Chef Tim Ka from “The Hollow Log,” as he prepares their famous mushroom bruscheta. “The Hollow
Log” is just one of almost a dozen new restaurants to open this year with a focus on healthy eating,
local sourcing, and organic ingredients.

Valley Brook, N.Y. – For years local residents have complained that they needed to go
off to surrounding ci es to get access to a wide selec on of healthy ea ng choices.
But over the past year, ten--yes, ten--new restaurants have moved into the area with
a focus on healthy, sustainable, and local ea ng. “I used to rely on picking up food
a er work, downtown, before coming home. The restaurants here just did not care
about health and longevity,” said Brian Karr, a local accountant and health enthusiast.

Other residents we interviewed had similar feelings. “This isn’t the 1970’s anymore,
we want though ul, natural, healthy ways to eat that don’t involve me picking things
from my garden a er work,” said Judy Fisher, who owns a car dealership and has her
own healthy ea ng podcast. She explained that a trip to the doctor three years ago
made it clear that the normal style of ea ng out in Valley Brook was taking years off
of her life. She started ea ng more at home, but her work made that a difficult
lifestyle. “I work more than twelve hours per day, if I have to cook from scratch as
well, it’s just unmanageable.” So Judy starter her local restaurant podcast, which has
over 12,000 subscribers now, and which many credit as part of the reason for the
influx of healthy restaurants.

“The Salad Shooter” is just one of the new Valley Brook restaurants serving food that focuses as much
on health as it does on taste.

“I had been a chef at a top New York City restaurant and commuted to visit family in
Valley Brook on the weekends. But a er discovering the popularity of Judy’s food
podcast, I realized I could start the first healthy and organic restaurant in town, and
already have a customer base hungry for what I was making,” explained chef Kim
Samuelson, of “The Salad Shooter,” the first of the new wave of healthy restaurants
in town. Several other chefs also credited Ms. Fisher with building the audience to
prove that their healthy-cooking skills had a welcoming home in Valley Brook. The
demand for healthy food has even expanded beyond just entrees. Valley Brook
recently got its first healthy desert shop--the “Bouncing Lemon” Frozen Yogurt shop,
which has been packed a er school almost every day for the six weeks since it
opened.

“Bouncing Lemon” frozen yogurt, the first healthy dessert choice in a raft of new eating options that have
arrived in our town.

“Our teachers tell us that too much fat and sugar isn’t good for us,” said Jessica Ahn,
a freshman at Valley Brook High School. She explained that several students had
made a chat group about healthy places to spend me a er school. “There just
weren’t many good op ons; we would go to the ice cream place, or the ‘Crazy
Cupcake Factory’ which is cool some mes, but most of the me we couldn’t find
anywhere healthy. And then “Bouncing Lemon” opened up, and we just end up going
there every day now!”
Parents were similarly enthusias c, and praised the yogurt shop, but wondered why
it took so long, and why there are s ll so few op ons.

Where are these places coming from?

With the ra of new restaurants, Ms. Fisher wondered aloud on her podcast how all
these highly trained chefs and restauranteurs decided to come to a rela vely small
town like Valley Brook, NY. Some chefs, like Samuelson, had already been commu ng
to the town regularly to see family. But other chefs seemed to come out of nowhere.
We interviewed the execu ve chefs of several of the new establishments, and in
most cases, they came because they saw a strong market opportunity. Many of the
new restauranteurs had been working as junior and senior chefs at larger, established
restaurants in surrounding ci es. They had been interested in new opportuni es, and
at first Valley Brook did not look like an opportunity at all--it has eight restaurants
close in the past 18 months. Yet demographically, the number of young families had
been increasing, and they should spell a increasing demand. Several of the chefs
speculated that the issue wasn’t a drop in demand that caused the failures, but the
kind of demand. They visited the town, spoke to residents, and in some cases, even
commissioned a formal market research study to understand the demand for
different types of cuisine. The results were clear--Valley Brook wanted more food,
but it had to be healthy, sustainable, and local.

“A er I got the results of the interviews, it become a no-brainer,” said chef Catherine
Sellen, of the new “Life Pizza,” a vegan, whole-food pizza shop that had to extend its
business hours because, “people just kept coming” as Sellen put it.

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