Defining “local” and drinking beet juice at Pretiola

Today I met Virgina O’Kelly, a local nutritionist who works at Columbia Valley Community Health Center, and we drank smoothies at Pretiola Natural Bakery near Riverfront Park in Wenatchee.

Virginia O'Kelly, RD, CDE

She said the reason she eats local is because it’s fresher, there’s less nutrient loss, less processing and – “you just feel better when you eat real food.” She said about 30 to 50 percent of her diet comes from local sources.

“I like knowing who grew my food, where my food comes from and knowing that 90 percent of my money stays here.”

She said this is a great time of year to be eating local. Cherries, apples, pears various greens, root vegetables, corn and lettuce are all available and fresh. And said she considers anything produced in a 80 to 100 mile radius as local.

“I think of eating local as within the state,” she said. “And it’s great because we’re right in the middle.”

We spoke while sitting outside the bakery, sipping their locally-famous “rainbow” smoothies. Carrots, apples, lemon, ginger and beets all go into the juicer to make these grainy, sweet and dark liquid treats. It cost $5.50.

Pretiola is owned by Steve and Lisa Jackson. They opened the bakery seven years ago and they are known for using ingredients produced by area farmers.

Lisa Jackson working on a fresh carrot salad.

Word is that their pizza is to die for but the pizza guy was out for the day so it looks like I’ll have to go back. Alas! (not)

Here’s a slide show of some of the photos I took.

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