Movies and a Local Burger Lawrence, KS by Diane

Movies and a local burger

Thursday, August 23. We were so pleased to be part of the Films for Action series at Liberty Hall in Lawrence, Kansas. Not only did we watch films that included The Meatrix, area restaurant Local Burger offered up a local food spread to the standing-room only crowd.

Local Burger owner Hilary Brown (our host in Lawrence) and Simran Sethi, host of “The Green” on Sundance Channel spoke and gave Sustainable Table a huge plug. Local Burger is a new burger joint in Lawrence, where the menu takes into consideration vegetarianism, the environment, the economy, sustainable agriculture, and animal husbandry. Nearly all of their ingredients are organic, sustainably-raised food and sourced from local producers. And not only does the menu reflect local farmers, Local Burger features foods that are entirely additive-free, a plus for people with dietary needs. They also have gluten-free options.

And don’t assume that everything is vegetarian. I think the elk went over quite well with our bus folks. They do local sustainable meats also. It’s a cute place, where you order at the counter and can relax and eat at your leisure.

After the film, a few of us went to Local Burger to celebrate our day together. There, we were treated to a sweet zucchini pie, which I must admit, I’d never even heard of. And I can say that it tasted amazing. I was able to get the recipe from Hilary so please find it pasted below. Our time there was basically an hour or so to unwind and relax, something we all were grateful for after our long day touring around Kansas.

If you’re ever in Lawrence, you must check out Local Burger. And if you find yourself in Kansas City, stop by Blue Bird Bistro!


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Zucchini "Apple" Pie from Local Burger

5-6 cups zucchini – peeled, sliced
1 ½ cup sugar
2 tablespoons arrowroot
1 ½ teaspoon cinnamon
½ t. nutmeg
1 ½ teaspoon cream of tarter
dash salt
9" gluten-free deep dish pie crust with top


Soak zucchini in water until tender; drain, and place in cold water for 5 min; drain again.

Toss zucchini with all the above ingredients and place in pie crust. Place pie crust over top – cut vent holes.

Bake 40-50 minutes at 400 degrees.

Enjoy!

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