Skip to main content

Why Buy Local - and Where, Exactly, Is That?!?

I've done some reading, thinking and writing about defining unprocessed foods. But I am surprised to find that I haven't explored what it means to be local. At least not on my blog. I guess I've just defined it for myself and embraced that. But delving into what other people think it means was eye-opening before Thanksgiving. So, here goes...

To me, if I have met the farmer or producer somehow, at the multitude of farmers' markets we have locally, then they are local enough. I know that there are some nut-growers who come from the central valley. I love the hazelnuts from Tony Inzana out of Hughson, though I still don't know where that is exactly; he comes to the Marina farmers' market on Sunday morning, so it can't be too, too far, right?

If I have been to the farm - our CSA farm this year was Fogline Farm in Soquel - then they are definitely local.

I remember reading somewhere that 100 miles is good gauge of 'local.' But Whole Foods says they usually use state boundaries, though you can ask specifically for 'central coast of California' or 'Bay Area' foods. I was pleasantly surprised to see a local farm from Watsonville on the tags for my fresh herbs when I was at Whole Foods last night. Maristone. One of my favorite yogurts is from Sonoma. That's just outside the 100-mile radius. Oh, well. It's the same state.

I found this on the kcet website: Eat Local This Thanksgiving.


Now that I rambled about what is local. Why buy local?! There are lots of reasons to buy locally grown, raised and produced food and other products. Here are a few of my favorites.

Supporting local farmers connects consumers to producers. Directly. It also helps keep us connected to the growing seasons and we can eat what's in season at the peak of its freshness.

Buying food from local producers reduces the environmental impact and cost of transporting the goods. Fewer miles traveled means less pollution for our planet.

And, perhaps the most important part of buying local: Small, local farms are an invaluable part of a community’s character. And most of the money spent on local production stays in the community, helping to boost the local economy. I love that I can say to the boys "This is ____________ grown by ____________. You met him. Remember?" And I love that we say that a lot.

Win, win, win! Do you buy local? And what's your definition?

Comments

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...