How Do We Strengthen Food Culture in Lake Havasu City? We Held a Roundtable. Hint: Invest in Local Businesses and Local Foods
Arizona’s Playground— that’s the nickname by which Lake Havasu City is best known. With plenty of sunshine, waterways, and rugged terrain, there is all kinds of fun to be had at this rural Arizona gem. But, where does one go to experience Lake Havasu’s local flair? Are there any good locally-owned coffee shops, breweries, and unique restaurants dishing up local favorites and fresh food? Is there a thriving agricultural community?
Local First Arizona has collaborated with Lake Havasu stakeholders, such as KAWS, Go Lake Havasu, Better Business Bureau, Lake Havasu Farmers Market, Small Business Development Council, and Mohave Community College, to uncover the opportunities for building a stronger food system to support local businesses in the area.
The group hosted its first Lake Havasu Food Coalition Symposium in July 2020 where 20 local attendees identified major challenges in their local food system. These included the lack of storage facilities, access to local markets and specialty ingredients, food affordability, general interest in its food culture, and a disconnect within the local food community.
CREATING A FOOD CULTURE IN LAKE HAVASU
Building community, collaboration, and culture around food was the focus of the group’s second event, a Lake Havasu Food Culture Roundtable. The team invited Chef Ben Groeger of WAVE Culinary, Chef Chris Gallaga who directs Lake Havasu School District’s food service, and Phoenix New Times Food Editor Lauren Cusimano to lead the virtual roundtable. The event was full of robust conversations between the panelists and nearly 20 attendees that centered around what Lake Havasu needs to create a vibrant and local food culture.
“There needs to be a base of people who have to be educated and interested in creating a food culture, and we can educate them through events,” Chef Ben said. Chili cook-offs, taco contests, and salsa competitions were among the events Chef Chris suggested to get started.
“It’s fun when you go in and get to see food that you can’t try anywhere else. I like local restaurants that have a different look and different feel, have thrift shop decorations and murals, and wild things on the menu. ”
By creating unique local food events and businesses, communities can create memorable experiences for both visitors and residents. “Diversity is the key to creating vibrancy,” Cusimano added.
Lake Havasu City’s popular hotspot: “London Bridge.”
Considering Lake Havasu’s existing food assets, Chef Chris commented that, “We [Lake Havasu] have this lake that mesmerizes me, but virtually no local restaurant serves rainbow trout or offers any nod to our local aquaculture.” Other topics discussed during the roundtable included long-standing, locally-owned restaurants; having an entrepreneurial spirit with no fear to open new food businesses in the region; and leveraging Lake Havasu’s diverse community that includes visitors, residents, students, and retirees.
The panelists also discussed the challenges of physically building a food culture in the area, such as the lack of staff, the transient nature of labor, the need for affordable housing, and how local, hole-in-the-wall restaurants don’t have the advertising dollars. Chef Ben added that “the [food industry] trades are all suffering because there’s this idea you have to go to the office to be successful. Farmers and restaurant owners—these are all career paths that should be lauded.”
Panelists and attendees then brainstormed next steps and how community stakeholders could start strengthening Lake Havasu’s food culture. One attendee suggested honing in on the fish and chips phenomenon that falls in line with the area’s ‘London Bridge’ that is popular among tourists. Other ideas included encouraging local establishments to explore and serve signature cocktails and beers, as well as adding local ingredients like pine nuts and aloe vera into their recipes.
The panelists also suggested challenging local chefs with new food and drink competitions, placing seasonal workers in other communities during the ‘off’ season so they are encouraged to return to the area, and exploring affordable housing partnerships with city council. Adding food components to existing community events , having a local food tour and a “Restaurant Week” event, and creating a map of local food spots that can be shared with visitors were also other topics discussed.
NEXT STEPS FOR LAKE HAVASU’S FOOD CULTURE
With its beautiful waterways, diverse community, and an entrepreneurial, problem-solving spirit, the inventive and passionate food community of Lake Havasu is just getting started! Stay tuned for the next Roundtable on Building a Food Coalition! Event details for this next event will be posted soon on here and on our social media.
ARE YOU A FOOD ENTREPRENEUR IN LAKE HAVASU?
The group is bringing Local First Arizona’s Restaurant Bootcamp program to Lake Havasu for the first time! Applications to participate open early 2021 and will be posted on the Go Lake Havasu website. If you’re a start up food maker or a food entrepreneur wanting to get your business started in Lake Havasu, be sure to apply!