Q&A: Naama Tamir of Lighthouse and Lighthouse Outpost
Tamir trying out new wines to add to the wine list at Lighthouse with Thomas Crowley from Coeur Wine Co.
No one should ever think of or dismiss Lighthouse as just another restaurant in New York City. In fact, most restaurant owners could learn a thing or two from Naama Tamir. As the co-owner of both Lighthouse and Lighthouse Outpost, Tamir is a fierce and passionate advocate of sustainability and eliminating food waste. Her independent restaurants, managed alongside her brother Tamir Assaf, have allowed her to navigate the food business industry under her own values: informing her customers about the latest haul of organic and natural wines, turning food waste into black gold by composting with BK Rot, donating oyster shells to the Billion Oyster Project to grow new oysters, and running a Fair Kitchen to make sure her kitchen staff are equitably treated with respect.
Her approach to understanding food is holistic and comprehensive; it starts from buying locally sourced vegetables grown by the farmers at the Union Square Greenmarket to understanding why her business decision is an ecologically sound one when thinking about the larger food system. It’s this kind of relentless desire and hope to improve the system that optimistically motivates Tamir to consistently better her restaurants not only for her customers, but also for the farmers, wine makers, plants, and animals who live among us on Earth. She says Lighthouse is “my home, our home;” this collective “our” makes it undeniable that her restaurant is rooted warmth and conviviality. It’s a feel good establishment where your monetary contribution, as a guest, is invested in every entity that keeps Lighthouse running from a macro and micro scale.
Growing up in Israel… nature was always around me. I grew up feeling like it was a big part of who I was. There was a real connection and love to it. There was a field and orchard by our house, and I remember going foraging with my parents for mushrooms, wild asparagus, and herbs. As a part of our school curriculum, we would work on a farm. Cooking and food was always a big part of our culture at home.
After moving to the United States… the disconnect between food and where it was sourced became more apparent. Initially, I had to bridge that gap for myself. Why didn’t the normal milk I bought at the deli taste as good as the milk from Israel? Why don’t certain foods digest or feel as well? I had to deepen my understanding from observations, and then I realized how broken the food system is in the United States and the world.
As a society and individuals, we’ve been robbed… of transparency and access to understanding what is happening around us. There’s an influx of information, and I just want to make sure I do the digging. I love clarity and I love feeling like I’m thoughtful about what we’re doing at Lighthouse. I do it because this is what I believe in and I don’t think I can do it any other way. It’s worthwhile.
As a business owner… you’re creating something. Opening a business is essentially putting something out in the world. I want it to be as broad and rich as it can be. I want it to benefit as many people and entities as possible. I want to be concerned with the way we treat the waters, making sure we use clean cleaning supplies that won’t further pollute the soil, water, and air. I want to make sure the animals we’re buying were handled properly and ate the right food. I want to make sure my staff is paid well so it’s on me to make sure they have the same opportunities as someone working a different job to raise their children properly, buy good food, and have leisure time.
The best part of working with my brother Assaf is… that there is the opposite of fear. There’s an excitement to do things. Every time I have an idea, he’s right there with me figuring things out. I have someone I trust who has the same point of view as me. He’s a creative individual. He designed the restaurant, built it, and taught me how to work with my hands in the process.
Having a multiple bottom line business means… I think about the impact of sourcing and waste on me, our staff, and the guests that come in here. For the random person walking down the street, I never want my garbage to be something that is offensive or oppressive to them, the tenants, or in large, to the world. I want to make sure I have as little negative impact and as much positive impact.
One of the things I find most empowering about being a woman in the food industry is… that I don’t think about being a woman. I think of myself as a strong person. It never crossed my mind that I was a strong woman. I like thinking about things in my own terms. I never accept things at face value. I love having friends, staff, and people around me who challenge me. I want someone to push against what I’m thinking. I enjoy an intellectual conflict.
Some green minded organizations Lighthouse supports include…