This workshop explores what it means to cook with local flavor. What does mass-production miss when it comes to church, and what can we learn from our culture’s current obsession with local dives? Local dives give up economies of scale, but their advantages outweigh this loss of profit. Chains may offer consistency, but they lack creativity, contextualization, and uniqueness. The local church is not called to settle as a chain fast food restaurant that cranks out disciples. Rather the call is to be a local, homegrown, farm-fresh, organic ministry that uses authentic ingredients.