I’ve been thinking a lot about local food lately. With last week’s official launch of Twice as Tasty Live, I’ve been making the rounds of local purveyors of flour, milk, coffee, tea, fish, and more to find ingredients for the first two Twice as Tasty house concerts coming up in the next week. I’ve also been inspecting progress in the garden, keeping tabs on what will be ready to harvest and take straight to the host’s table for each event.
But how to define “local food”? Some sources define the local food circle as within 100 miles of where it’s bought or eaten, but many federal assistance programs extend that range to 400 miles. Some define it as food grown and processed within a state, whereas others define local food systems by regions rather than borders. Giant chain stores sell local food; so do farmers from roadside stands and weekly markets.
My local food sources start with the ground I garden in, extend out to local producers and locally owned businesses, and continue down the road to the closest source for any item that isn’t grown in my backyard. I love the way Barbara Kingsolver put it in Animal, Vegetable, Miracle: A Year of Food Life: “Our highest shopping goal was to get our food from so close to home, we’d know the person who grew it.” It’s a lofty challenge, but this may be the month to work toward it.
Read more about eating local