“Where does milk come from?” Anyone who’s been around the farm has heard the opening question on our Sprouts video. The question is repeated on many occasions, just substituting a food for the word ‘milk’—maple syrup, ketchup, honey, apple cider.
We take great pride in connecting kids to where their food comes from. We head to the garden and the kitchen where the kids see for themselves the origin of their food.
So it should follow that I’m already plugged in as a locavore…But now that I’m focused on ‘eating local’, I find myself asking these questions and facing the mirror—realizing that, in fact, I really don’t eat so locally despite having access to Deb’s marvelous produce (shoemaker’s children syndrome?).
I was preparing dinner tonight—without a recipe but driven by what I had on hand. I started with chicken from the freezer (no time to shop)—no way was this local and I’m embarrassed to say it’s not even organic, just kosher for whatever that’s worth. Bok choy from the garden, roasted tomatoes from the same, onions from the supermarket, spices from who knows where and white wine from South Africa. The rice with beans and corn side dish was only local to the extent I seasoned it with herbs I grew.
It’s clear I have to rethink my staples and will have to think ahead so I can harvest or shop to have local items on hand. After assembling the resource kit with Karen’s help, it’s clear we have the local resources—now, I just have to make buying them a priority. It’s just like any diet—we know what we need to do, we just need to devote the time to making it happen.
I suppose this is like a twelve step recovery program—the first step is to admit you have a problem! Mine is several fold: 1) I think I eat more locally than I do; 2) the obstacle in eating more locally (just like eating healthier) is all about time—to shop and to prep; and 3) I have to make it a priority—which if I do, Ill find the time and I will eat more local products.
My local eating pledge is multi-part—I’m starting the first week by just journaling my eating—coming face to face with the reality of how I eat. I intend week 2 to be local dinners—100%; week 3 lunch and dinner and by week 4 breakfast, lunch and dinner; I think I’m giving myself a free pass on previously existing engagements where I have little to no control over foods—but I hope to be mindful even then and see how I can do. (BTW, I just realize my bottled water is not local, so back to well water for this girl!)
As we embark on this challenge together, I hope you’ll share your experiences through the blog. It’s our intention that you’ll adapt the challenge to your lifestyle, needs and constraints. Mindful eating is key. And importantly, remember we’re in this together—so share tips and insights, sources and resources. Hope to ‘see’ you on the conference call this Thursday!
Locally yours,
Lisa
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