What's a locavore?
I do like the word and the concept. It makes me think, and that's a good thing in today's world. A locavore, according to Oxford, follows "...a trend in using locally grown ingredients, taking advantage of seasonally available foodstuffs that can be bought and prepared without the need for extra preservatives." If you're worried about your carbon footprint, eating local also minimizes the need for transportation that ships the food over miles and miles of roads or rails, spewing carbon monoxide into the atmosphere.
That sounds rather radical, and my inflammatory choice of words makes it more so. I like the philosophy of eating local. The reality is harder. If I choose to increase consuming locally, it'll be tough in the winter. Summer, it'll be easy.
Here are a few steps we're already taking along the locavore route. We shop at a farmers' market, I have a decent vegetable garden, we can buy local produce easily. I freeze what I can; there is plenty of diced rhubarb and little grated zucchini in my (now functional) freezer.
Meat and bread are harder. When we buy from local bakers, is that enough? Or do we need to be sure they're getting their raw materials locally? When I bake my own bread (in my lovely bread machine), do my raw materials need to be locally milled as well?
And what about produce that doesn't grow locally, but has nutritional value? I'm thinking of the cases of oranges and grapefruit that I buy from the local music department's fundraiser every year. This becomes a staple of my winter diet, and I hope the extra vitamin C helps keep the all-too-common colds away.
As with all green philosophies, I'll use this one when I can. I'm sure I won't be a perfect locavore, but I'll work it into my family's life little by little. We'll make an impact. We'll think globally and act, or at least eat, locally when it's possible. Stumble It!