If you haven’t tried Off the Waffle in Whiteaker yet, here’s another reason: a new savory waffle with goat cheese and egg. The “Goat Cheese Louise” is filled with said goat cheese and juevos haminados, or slow-cooked eggs Sephardic-style. Lovely. You can also choose from the wildly popular Nib-tella (made with a cocoa-hazelnut spread whipped up by Nib Dessert and Wine bar in town), banana chocolate chip, and a vegan coconut-banana concoction called “No-Dairy Gary.” The Gary is made on non-vegan waffle irons, so purists might want to go eat a carrot or something instead.
I’m a big fan of these guys, if you haven’t noticed. Dave and Omer Orian are kind and conscientious business-owners, offering a unique product and forging bonds between other food purveyors and the community at large. They now have a barter board set up in the waffle shop, where Eugeniuses can exchange goods and services. And you can always take some good stuff to barter for waffles.
But the main reason I’m posting this is to spread the dirt (haha) about another way the shop is sustainable. They compost the waste from waffle-fixins, and have too much to use themselves.
A 5-gallon-bucket-worth of fruit and veggie scraps, coffee grounds, and eggshells (organic from Deck Family Farm) can be yours for free if you give them a call at 541-653-3972. Bring your own bucket.
Omer tells me that they can fill up a bucket in a couple of days. They also have waffle scraps and dough for chickens, if you’re interested.
It’s too late to start your own compost for amending veggie beds, but you can start it now if you’d like to use the finished compost as top dressing later in the summer or create new beds that will be ready next spring.
I filled the bin in the picture almost to the top about two months ago, and added grass clippings and food scraps (including some from Off the Waffle) after I returned home. With the warm weather and a dedicated aerator (namely, me and my pitchfork), it’s almost ready to go. I’ll be using this batch for my new pepper bed.