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>> HERE AT LOCAL ROOTS
WE BRING A LOT OF
AMAZING FOODS THAT COME
FROM LOCAL FARMS HERE IN
THE AREA. WE'RE REALLY
SHOWCASING WHAT THE BOUNTY
IS OF THE SEASON.
>>THE EVOLUTION WENT FROM JUICE
TRUCK TO JUICE BAR TO YOU
KNOW LET'S BRING THE
WHOLE FOOD THING BACK INTO
IT AND WE DID THE MONDAY
NIGHT MARKETS FOR A WHILE,
WHICH THEN GREAT POSITIVE
FEEDBACK, SOLD OUT MOST NIGHTS.
>>I BEEN TEACHING
CLASSES AROUND CENTRAL
FLORIDA NOW FOR A GOOD
FIVE YEARS AND I'VE
GOTTEN LOTS OF EXPOSURE,
LOCAL EXPOSURE.
>>THE PEOPLE ARE FINDING US.
WE'RE FINDING A CUSTOMER
BASE THAT WE DIDN'T
REALLY KNOW EXISTED IN THE
COMMUNITY.
>>I THINK THAT'S BEEN SO
IMPORTANT TO US IN A LOCAL FOOD
SYSTEM TO FINALLY HAVE A
BRICK AND BORDER ESTABLISHMENT.
>>IT'S GREAT FOR
THE LOCAL CHEFS.
IT'S GREAT FOR THE FOOD
MOVEMENT. TO NOW HAVE A
SHOP, TO HAVE A PLACE
WHERE PEOPLE CAN COME AND
FIND ME, RATHER THAN JUST
BUMP INTO ME AT DIFFERENT
TASTINGS OR HEAR ABOUT IT
BECAUSE IT WAS ON SOME
MESSAE BOARD THAT I WAS
HAVING A CLASS.
>>GIVE PEOPLE A PLACE WHERE THEY
CAN COME AND EXPERIENCE IT
AND IDEALLY GIVE US A
PLAYGROUND WE CAN REALLY
WORK IN. PART OF THE CORE
OF OUR BUSINESSES WE GET
AND THAT'S THE REASON
IT'S BUILT OUT THE WAY
THAT IT IS, IS WHEN YOU
SIT DOWN AT OUR BAR, EVERY
INGREDIENT IS RIGHT THERE.
>>MOST OF THE FOOD THAT
YOU HAVE HERE, WE
HARVESTED WITHIN ONE OR
TWO DAYS AND WE LITERALLY
PICK IT UP FROM THE FARM
AND BRING IT UP TO YOU.
>>YOU'VE GOT THIS ENERGY
OF THE COMMUNITY MARKET
FIELD. YOU'VE GOT OUR
SUPPLY CHAIN AS BEING AS
SIMPLE AS FROM LOCAL ROOTS
STOCKED PRODUCED OVER HERE.
>>ITS ALL A CHAIN.
AS OTHER PEOPLE START
USING LOCAL INGREDIENTS
HERE, IT'S ALL FURTHER
SUPPORTING OUR LOCAL FOOD
SYSTEM. NOW THAT WE HAVE
THIS FACILITY, WE WANT TO
SCOPE THAT INTO DOING
JUICING CLASSES, RAW FOOD
COOKING CLASSES OR
UNCOOKING CLASSES AS WE
CALL IT. THE IDEA IS THAT
WITHIN THE FIRST THREE TO
SIX MONTHS, WE'LL HAVE
LIKE A FULL KIND OF SET OF
CLASSES THAT HELP SUPPORT
EVERYTHING THAT MAKES UP
THE TENANTS OF OUR
BUSINESS IF YOU WILL.
>>NOW ITS REALLY A PLACE
WHERE PEOPLE CAN CONTINUE
TO COME HERE AND LEARN,
COME HERE AND TASTE, BE
WOWED ON CHEESES.
>>WE'RE GONNA HAVE A LOT
OF CLASSES THAT FURTHER
ACTIVATE THAT CURIOSITY
AND BRING THAT
UNDERSTANDING OF WHY LOCAL
IS SO IMPORTANT.
>>SO I'VE ACTUALLY HAD SOME
PEOPLE SAY WHY ARE YOU
TEACHING PEOPLE TO BREW
KOMBUCHA? I MEAN EVERY
TIME SOMEONE BREWS THEIR
OWN AT HOME, WHICH IS EASY
TO DO, YOU'RE GIVING
AWAY A CUSTOMER. I WAS
LIKE, ACTUALLY, YOU'RE
ALSO GROWING AN
UNDERSTANDING.
>>REALLY IT'S THE EDUCATION
PIECE, THE BIG GARDEN OUT
FRONT. IT'S GETTING
PEOPLE TO THINK
DIFFERENTLY ABOUT THEIR
FOOD AND ASK QUESTIONS AND
WHERE DID IT COME FROM?
WHY IS THIS IMPORTANT?
>>I MEAN THE IDEA IS TO
INFLUENCE PEOPLE LIKE
WE'VE BEEN INFLUENCED,
TO MAKE A CHANGE AND
REALIZE HOW EASY IT IS.
>>PEOPLE CAN COME EVERYDAY
HERE AND CHANGE THEIR
HABITS. THEY CAN CHANGE
THEIR BEHAVIOR. THERE'S
SIX DAYS A WEEK THAT YOU
CAN COME, ALMOST ANY HOUR
OF THE DAY AND GET YOUR
PRODUCE. SO IT ALLOWS THAT
BEHAVIOR CHANGE TO
SUPPORT, TRULY START
SUPPORTING LOCAL FARMERS
WITH THE CONVENIENCE THAT