For several years now, I’ve been reading and talking with people about the advantages of becoming a locavore*, a person who eats only food grown, farmed, or produced locally. (* Note: The word “locavore” was coined by a group in San Francisco for the World Environment Day in 2005.)
I’ve learned a lot. I could go on at length about why eating locally is more sustainable, uses something like 94% (!) less petroleum than food that’s been transported the average distance of 1500 miles, and why it’s good for the earth and all living things in many other ways, but instead I’ll refer you to three books that got me interested in the first place. Continue Reading
In past articles, I’ve talked about how eating as a locavore (eating only locally grown foods as much as possible) means learning how to store and preserve summer harvested foods in order to have them available later in the winter. There are multitudes of ways to do that: root cellaring (even if you don’t have a root cellar), canning, freezing, smoking, dehydrating, salting, fermenting, etc.
A reader wrote in with this question recently: “Do you know if there is any data about whether Whatcom County produces enough food to feed its population?”Short answer is, “Perhaps yes, if we eat mostly berries.” I’m just joking (sort of). The real answer is much more complicated. 
A friend asked me recently, “What’s a locavore food you can eat when you’re feeling blue (or tired)?” Serendipitously, I had just been studying how food affects your mood, so thought I’d share some of what I’ve been learning.To begin with, let’s look at some typical eating behaviors that can lead to feeling depressed or exhausted. See if this cycle sounds familiar. 
You’ve probably seen the media headlines saying something like “Organic Food No Better for You Than Non-organic.” The Stanford study cited in those articles was a “meta-analysis”, meaning the researchers surveyed already existing research. Their conclusion? Non-organic food is just as nutritious as organic food.
Let me ask you something…
Simplicity itself in terms of preparation, this colorful slaw salad has spectacular flavors. It makes a unique summer picnic or potluck dish. The overall effect on the palate is light and refreshing. It’s a wonderful way to try a couple of ingredients you may not have used before–
When you first begin transitioning toward eating as a locavore (a person who eats only locally grown food as much as possible), you may experience sticker shock. Local food, especially organic, can be more expensive than its imported grocery store counterparts. There are ways, though, to stay within a food budget and still eat mostly local. Here are some ideas I’ve found helpful. 
I’ve been concerned lately about information comparing the food results of different farming methods. What is actually said may be accurate, but the stories can be seriously misleading because of what’s omitted, or the way terms are used. 
“Organic” is a term used to describe some food and farming techniques, but the meaning can be confusing. Let’s try to sort out some fact from fiction. 
Last fall at a farm event, a woman told me she always enjoys reading my recipes. I asked her if she had a favorite. “Oh, I’ve never tried one,” she said. “I don’t know how to cook, but your recipes always sound so good.”
If you love cheese, learning to make it at home can open a whole new world of culinary adventure. While some cheese requires special ingredients and tools, many cheeses can be made with equipment you probably already have in your kitchen. 
