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Where is your food from?

  • Are you a locavore?

  • Do you count miles instead of calories when it comes to food? Let us know!
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    • ENDS: 15/10/2007 07:00 PM GMT
  2. LaurenCerre
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Where is your food from?
Do you ever wonder how far your food travels to get to your plate? I'm working on a pod about "food miles" and I need your help. I'm looking for people who are committed to only eating locally. Are you participating in an Eat Local Challenge? Feel free to post your thoughts, comments or personal experiences below. I'm excited to hear your food story!
LaurenCerre

20 responses // Where is your food from?

  • My sister subscribes to a CSA box. We went up to the actual farm in Dixon just to see how it all went down, meet the farmers, etc. While hanging around and picking strawberries I engaged in a little ear-hustling on a conversation the farmer was having with somebody about how he could no longer eat normal, mass-produced eggs, that their taste was just incredibly bland compared to his local sustainable ones. I internally rolled my eyes. A couple days later I was able to sample some of those locally produced, low food mile eggs. Pretty tasty.
    jcharney
  • Oh yeah, and besides tasting better, that whole they are better for the planet thing too. I am a terrible person and should have emphasized that. The better taste of local produce is purely secondary.
    jcharney
  • I feel guilty...
    Aaaaaaaah
  • don't be so hard on yourself, Jonah, I'd only call you a moderately-worse-than-average person...
    klenga
  • I had frozen mixed veggies from Traders Joe's the other night and on they're packaging it read that the cauliflower, broccoli and carrots and green beans are grown on a speacial 2-3 acre farm. The didnt mention that the farm was located in China.
    robertogrijalva
  • I try to go to Farmers Markets as much as possible. However, there are certain items such as bananas and mangos that you just can't find locally grown for obvious reasons.
    If you want to check out a really good documentary about all the craziness that goes on in the food industry, then check out: The Future of Food.
    mcamargo
  • One thing that I always try and remember when the Farmer's Market is starting to feel expensive is the Michael Pollan book where he says that we (Americans) spend 9 percent of our income on food, whereas in 1947, people spent 24 percent. Of course access to affordable local/organic food is super important but I just think those statistics are quite interesting.
    jcharney
  • Growing up in the midwest, I was painfully aware of how much of my food came from far, far away. In the winter months, it was always a challenge to find fresh-looking produce, and if it looked fresh, that was probably because it was pumped full of chemicals.
    I now try to eat much more locally, and luckily I live in a community that is very health conscious. Farmers markets abound, and some of the grocery stores I shop at label every piece of produce with its carbon impact. I recommend everyone read "The Omnivore's Dilemma", which was referred to above.
    benjaminV
  • If You have'nt seen The Future of Food you should check it out. Its not where the food is coming from but what they are doing to it that concerns me.
    Po8Logan
  • I try to eat locally
    as much as I can.
    tennessee
  • Wonder what's
    in the fridge?
    tennessee
  • Off to the
    market...
    tennessee
  • I no longer purchase any meat products in the store. For about 2 years, I have been buying whole animals directly from farmers within 100 miles of where I live. So far, I have purchased the following types of meat: pork, chicken, lamb, beef and even a little seafood down on the docks where the fishing boats come in. It's amazing to get that close to the origin of your food - I can count on one hand, and name by person, the people who have come in contact with my food source before I got it. Try to trace that meatloaf you just bought at your local megamart back to its origins. I don't know if you would want to.

    Besides it being healthier (all sustainably-raised, fed on pasture, no hormones or growth accelerators), the meat is MUCH better. There's nothing in this world quite like heritage pork or grass-fed beef or true free-range chicken.

    Localvore Stu
    stu_fisher
  • Grow your own - it is very cheap, very healthy, and very easy, if you use the square foot gardening method.

    http://www.squarefootgardening.com/
    Vierotchka
  • Take a look at what
    we shot yesterday.
    tennessee
  • My roommate, Josh, shows me
    what's in his vegetable box.
    cerissa
  • some photos of my local 'supermarket' - part 1
    some photos of my local 'supermarket' - part 1
    A black angus steer relaxing in the paddock at Fallen Oaks Ranch, Santa Rosa, CA.
    stu_fisher
  • transcode failed
    Short clip of my local 'supermarket'
    This was taken on a digital camera - so not very professional. Apologies for the amatuer results.

    Localvore Stu
    stu_fisher
  • http://www.newamsterdampublic.org/
    Almost up and running
    Almost up and running
    http://www.newamsterdampublic.org/

    :-)
    lfm
  • Winged Beans - the myth is real
    Winged Beans - the myth is real
    A robust, bug resistant, fast growing, large bean pod, with lots of beans, and an edible root to boot, though perennial if you don't eat the root.. It is promoted as one of the best food per foot plants, and so it is proving to be.

    From flower to food is about 3-5 days, with a 3-5 inch tasty pod, with wings adding to the volume and interest. Let to grow to the full 6-10 inches the pod turns tough and woody, but with many beans. Since May I grew seed to beans and planted second generation and have beans again.

    Having done a fair amount of experimenting, these seem to have the best chance of producing reliable volumes beyond treat or condiment, despite bad, soil, bugs, or treatment..
    Freedem

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