The sensation of earth on your hands crouching down in the garden, the fragrant and sweet aroma coming from the kitchen, the sound of moving pieces on a board game, the cherished memories of joyous weekends at your Grandparents’ house…
This was the root behind Sheree Walters’ Cornbread Cafe, Eugene’s best vegetarian/vegan restaurant 2021 according to Eugene Weekly. The southern-inspired comfort food on offer here was inspired by Sheree’s grandparents who were vegetarians for over 60 years. Grandma made things from scratch and today Cornbread Cafe makes 95% of their menu items in house right down to most of their condiments.
After years of working in various restaurants, Sheree started Cornbread Cafe as a food cart in 2010 which soon grew to its current location in summer of 2011. In consequent years they have received many accolades for their delicious healthy food. They were featured on the Food Network in a segment from Guy Fieri’s Diners, Drive-ins, and Dives. More significantly they have built an inclusive setting where everyone is welcomed. They are very active in contributing to social, racial causes and animal liberation. Obviously Covid-19 has been a major challenge forcing them to close their Springfield location, but Sheree loves the community support behind them and is optimistic about the future of both Cornbread Cafe and Veganism.
As we all sit together at our cozy tables and bite into our Eugenewich (Southern fried tofu patty, cheese, haystack onions, lettuce, tomato, and smoky sauce on a grilled bun) and sip from our glass of Kombucha I am sure “Gram Jean” is smiling down on the wonderful inclusive and healthy community her granddaughter is shaping.
Please read on for my interview with Sheree Walters:
Q) The origin story of things and how we are inspired is always fascinating. I know you were inspired by your grandmother and the joyous time you spent with your grandparents, but what made you want to start a food cart originally and may I ask what you were doing before that?
A) It has always been a plan of mine to open a restaurant, since I was a kid playing “restaurant” at my grandparents’ house. I opened a food cart to test out my southern-inspired concept. I worked as a baker at a restaurant a couple years before I opened the food cart. Before that, in Seattle, I sold my vegan goods at a vegan grocery store in the University District and at a summer concert series for two years, where I was the only food vendor. I also cooked privately for a few people. I worked in restaurants for 25 years, serving, cooking and bartending.
Q) Is there a dish that you are especially proud of and how did you come to create it?
A) The menu item I am most proud of is the Eugenewich. When I was 16 I worked at Carl’s Jr. and made the Western Bacon Cheeseburger for myself everyday for lunch. The Eugenewich was inspired by that burger.
Q) It is wonderful and clear from Cornbread’s Instagram account how involved you are in animal rights and also racial and LGBTQ+ issues. Can you please mention some specific things you have done or plan on doing in this regard?
A) We regularly donate to animal shelters, sanctuaries, racial justice organizations, LGBT rights groups, and homeless organizations. We create a welcoming environment at Cornbread for all but do not tolerate bigotry, racism or any kind of hate
Q) Also if possible can you please talk about specific things you are doing to go more local
A) We work with local food producers and vendors and always have. What we don’t get from local producers we get from our local vendors. And we make 95% of our menu items in house, right down to most of our condiments.
Q) Unfortunately we need to address the devastating effects of Covid and how it has affected all of us specially the restaurant business. Can you please share a little about your struggles and how you have pivoted?
A) It certainly was devastating for us last year but we are fortunate to have received government loans and grants. But what saved us was our community through their undying support of Cornbread but most notably through our crowdfunding campaign. We love our community.
We had two locations but, unfortunately, our Springfield location closed due to COVID. It was a large space meant for live music and dancing, community events/fundraisers and needed to be packed on the weekends in order to survive. After 4 months of being closed in our Eugene location, we went from a full service sit down restaurant to a quick service model, resulting in a significantly reduced menu. However, it isn’t always quick because we, along with many other businesses, are short-staffed
Q) How do you see the future of vegan and vegetarian restaurants and where do you think we are headed?
A) I am thrilled that veganism is growing so quickly these days. I believe that this will continue until vegan offerings are as mainstream as traditional restaurants. Our goal is to sell our first franchise as early as 2022. We plan to open up everywhere we are able to.
