Being local ain’t easy when you’re living in an area where being healthy isn’t a big priority. I’ve started growing my own vegetables and herbs. This is not an easy task for an impatient person such as myself. However, I am enjoying micro greens – LOL!! 4 years ago
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How I did it: Over the course of several years I started to buy local produce, local meat and dairy, and finally, even local grains. I almost always shop as small locally owned stores. It took me a long time to do this but it was worth the effort!
How I did it: I researched local food sources using the Local Harvest website. I shopped at every Farmers Market within a reasonable distance of my house and found three favorites to use regularly. I signed up for a CSA the first year that it opened and have now enjoyed two growing seasons worth of weekly produce boxes. I grow a little more in my own garden each year. Read how I did it… 3 years ago
I was eating mostly local all summer and look forward to doing it again. Even now, there is a lot of local food in the house—chickens and pesto in the freezer, eggs, apples, sweet potatoes, squash, canned salsa and jams and fruit butters and vegetable relish and roasted peppers.
I think I’ll leave this on my list because I want to grow more of my own vegetables in 2009 and because I want to get a freezer and freeze more stuff for use in the winter. This goal gives me a place for those activities. 4 years ago
How I did it: For a week or so, make a list of every ingredient in every thing you eat.
Next to each thing mark whether or not it's local. You can define local however you want. I live in Seattle, so I defined it as Washington, Oregon, Idaho, and southern BC. It's about a 400mile radius (that's pretty lenient).
If you eat prepared food (frozen entrees) or restaurant food, you can assume it's not local unless you know for sure that it is.
At the end of the week, look at all the not-local things and figure out if you can do one of the following:
- Get it locally
- Replace it with a food that you can get locally
- Live without it (good for prepared/frozen foods)
Pick one thing a week, and gradually make the replacements.
For instance, I cut out some stuff like fake bacon, and replaced maple syrup jam. Venessa started gardens at our house, her grandma's house, and a p-patch. Read how I did it… 4 years ago
What is acceptable as a locavore? Is it 25 miles? 100 miles? 200 miles? I’ve heard many definitions there. Also, what if it’s grown locally but produced with chemicals? This isn’t a great option either. I would like to move to the Mediterranean. I believe many of the peoples in these areas eat mostly locally which is why they are so much healthier than people in the US. I’ve gone all organic as of 02/01/08 and it has been completely worth it. 4 years ago
In recent weeks, I read:
In Defense of Food by Michael Pollan
Plenty: One Man, One Woman, and a Raucous Year of Eating Locally by Alisa Smith and J.B. MacKinnon
Animal, Vegetable, Miracle by Barbara Kingsolver
The first lays out the argument for why you might want to eat more local foods—for environmental and, even more, for health reasons. The second are two very different attempts to eat more locally.
Plenty is by a young couple living in an apartment in Vancouver and attempting to eat only food (including all ingredients) within 100 miles for one year. They struggle.
AVM is about a family with a bit of land and some background in producing both vegetables and meat. They also set less strict rules for themselves, wanting only to eat local produce and meat for one year.
It’s kind of fun to read them back to back because most of us would be kind of in the middle in terms of resources for pursuing such a project. Both are well-written, but, of course, the Kingsolver book is beautiful. 5 years ago
I signed up for the One Local Summer blogging challenge—blog a meal a week that is made from all local ingredients from June 1 to August 31. 5 years ago
I wrote about the Farmers Market and lunch on my blog. Or, you could just admire the photo. 5 years ago
Non-local things given up (and their locavore replacements):
- Maple syrup (jam/jelly)
- Orange juice (apple juice)
- Oranges and bananas (apples and pears)
Shopping at farmers markets whenever possible makes this shift a lot easier.
I gave up veggie bacon/sausage, but I can’t find a local replacement :( 5 years ago
I’ve already realized my goal of eating 80% local is too ambitious for this year. Flour? Cooking oil? Dried beans? I have no idea if any of those are available from local sources. Plus, I’ve learned in recent years that when I make changes gradually I’m both happier and more successful. So, new goal: learn everything I can between now and May 1, 2009 so that it feels like a reasonable goal to consider an 80% local eating target. This will make for an adventurous year of visiting farmer’s markets, orchards, and who knows what else. 5 years ago
I don’t think I could ever achieve 100% locavore. There are February mornings when the only reason to get out of bed is the orange waiting for me in the kitchen. But I could maybe do 80% like the members of the Locavore Nation. I can’t get close to that now, so I think I’ll start May 1 and see if I could average 80% between then and May 1,2009. There should be weeks, maybe months, that I can get it to 100% in the late summer and early fall. With freezing, I should be able to eat a lot of local foods into the winter. 5 years ago