It's been awhile...

It has been awhile since we last blogged about eating local. Time flies when you are having fun!

The 100 mile diet challenge still remains a focal point in our choices and we have learned much in the process, but it can be exactly that, a challenge. For example it takes a bit more time to prepare things from scratch, plan meals around what is in season and to just be conscious and creative about what we eat. It takes some patience with yourself as you discover what works for you and what doesn't.

I discovered for example, that I can't cook without lemons. I don't have a local source of lemons, so they are on my list of non-local items. Also, we love our coffee. Especially Starbucks. Starbucks is a socially conscious company whose values reflect in the way they do business around the world. But to keep with our local theme, once a month we go to Spillin' the Beans in Troy, NY and purchase locally roasted beans from Nick Porcia of Grafton Hills Coffee Roasters.

Argyle Cheese Farmers, with Marge and Dave at the helm, raising their own dairy cows and making artisan cheeses and yogurt, remains the highlight of my week at our year-round farmers market. My motto is "Cheese is Therapy." A $5 block of cheese is the cheapest form of therapy around.

I bought a bread machine, and occasionally I make bread, but my new love is Our Daily Bread from Chatham, NY. They are also at the Troy Waterfront Farmers Market. They use only organic flour and offer ever so many types of artisan breads and other yummies.

I couldn't find a source of local butter, so I said, "How hard can it be?" and googled it. Turns out not to be hard at all. I found a recipe for cultured butter, which I made with just a mixer. I found that when the butter splits from the buttermilk, you have to cover the bowl with a towel to keep it from splattering all over your kitchen. "What I need is a food processor," I said t o my husband. A week or so later, I found a Cuisinart Food Processor at a garage sale for a dollar. Now I make our delicious creamy butter once a week from cream from our local Battenkill Dairy. I buy inexpensive little crocks and give it away. I could do it in my sleep at this point. It is too much delicious fun for so little effort.

But we also have a few things we buy that are non-local. Cereal, Soy milk, almond milk, rice, boxed mac and cheese are staples of our diet. But I would say that at least 70% of what we buy now is local. The challenge is to keep coming up with recipes to keep it interesting. I can get into a bit of a rut.

I think, for me, it is still about making choices with an end in mind. What do I personally want to accomplish? How do I want to live in the world? I believe in supporting local business, local farmers, local families and I want my choices to reflect what I believe in.

Start of School Semester

Unfortunately we haven't been doing so great with our 100 mile diet since school started for our son.  We've only sent him to school twice with lunch and he's been buying lunch from school.  Who knows how much nutrition is actually in those lunches.  But also because picking him up from school takes away some time in the afternoon, we haven't been able to make things from scratch as much.

We've been eating out a bit too.  And it's almost impossible to stay in a 100 mile diet when you go to a or any restaurant.  It's possible but most of the time you just don't know and you would assume that in order to keep cost down, the restaurants by in bulk from a big distributor.

But there are some who support local farmers!  We went to Northampton in Massachusetts and happened to have found a little restaurant just outside of main part of town called Roberto's.  They buy ingredients from local farmers.  So it was great to be able to eat out and basically stay within our diet (Northampton is about 80 miles away from where we live so... it's possible that it's within 100 miles from our home but certainly within 100 miles from the restaurant).

Anyway, we started this diet during summer time when things weren't so hectic.  Now finding (enough) time to cook will be the challenge.  And as winter is calling, finding ingredients will also become a challenge.

The good news is our tomato plants have been doing great and we've been making our own sauce.  Spaghetti sauce is amazing when it comes from fresh tomatoes picked only a few days ago!

The Lunch Dilemma

Hello, Reader. Or at least I assume someone other than us is reading this!

This is my first contribution to the blog and I have a very different perspective on this diet challenge.

Right now, the biggest issue I'm facing while trying to stay within the diet is lunch when I'm at work. There are actually many choices for lunch at work or a short drive away. But they basically boil (pun intended) down to : work cafeteria, fast-food, not-quite-as-fast food, and sit-down-and-be-served.

Work Cafeteria: We have a few. There's a big cafeteria where you can get salad, stir fry, pizza, hot-food, soups, sandwiches, etc. But per this 100-mile challenge, I have no idea where they get their ingredients from nor the quality (organic vs ???). I would guess that the catering company has a fixed contract so while they'd want to provide "quality" food (quality to them probably only means taste), they'd want to keep their cost down. So I can't imagine they're buying the most nutritious ingredients.

Fast Food: I'm not even going to bother talking about this.  If you need to be convinced (and I'm sure if you're reading this blog, you don't)... rent Super Size Me... particularly check out the special feature where they got food from different places and left them out (in jars) to watch them degrade.

Not-Quite-As-Fast Food: This is what I call places like Moe's, Chipotle, Hot Harry's (why are so many of them Mexican food?), Five Guys.  They're still "fast food" but they don't use a microwave to heat up your food.  The ingredients (in theory) should be more fresh.  But, again, where do they get them from?  Probably some cooperate distribution center some place.

Sit-Down-And-Be-Served: In other words, some sort of restaurant.  At least the food is cooked fresh but where are their source??

Of course, I can always take lunch to work.  And I do occasionally when there are left overs.  But sometimes there aren't or I forget.

So in terms of keeping within the 100-mile diet challenge, this is quite the challenge!  But part of this diet for me is not just the environmental impact (ie shipping, etc.) but also other factors like supporting a local business and eating healthy.  And for those, I've convinced myself that there are some places that are okay.

I like Chipotle.  I like what the company is trying to do and what it stands for (or at least the little that I've heard -- I should probably do more research).  They try to use more and more humanly-grown meats.  They ingredients taste fresh.  And you can actually see them cooking the meats and making the salsa behind the counter.  On a practical level, I just like the way it tastes.  And I really like that there are healthier drink choices available than soda (something else I'm trying to cut down).  I can usually finish a burrito without a problem which in itself might be a problem (am I overeating??)  They're kind of pricey and that usually brings up some internal debate for me.

Local restaurants.  I'm particularly partial to Chinese restaurants.  Although I'm concerned about MSG.  My justification is at least I can get green things that I like particularly if I go to a buffet (again, I'll tend to overeat).  At a buffet I'll probably have a soda but if I'm just ordering a lunch special, I'll probably go with hot tea which helps me with digestion.

I've pretty much completely cut out fast-food and I started doing this even before this diet.

I balance this with work cafeteria.  I usually get a soup with a burger or hot dog.  Sometimes I'll just get a soup to go with a sandwich that I've brought.  But then I'll go to the vending machine for a soda.  This is the most affordable lunch I can find.  One time I bought a can of juice thinking that it should be better for me than soda.. then I read the label... yikes!

Anyway... as you can see... it's quite a dilemma since I eat lunch even on days I'm working despite what my workload would suggest for me (that's another topic for another day).

The Way of Things

It is with giddy childlike delight that I drift in from my herb garden with fresh oregano and basil to chop and toss on the zucchini and onion sauteing on the stove. It is an incomparable pleasure to catch a whiff of a fresh herb. And then to get this bee to hold still on the oregano long enough to take his picture was another glorious moment.

I had no idea of the intangible benefits a 100 mile diet would bring. What began as an experiment to see what it would be like to eat locally has become so much more. By being willing to take on the challenge of change, we are finding ourselves more open human beings. As our perspective shifts, so does our ability to see a wider range of options opening before us.

It takes courage to move out of old paradigms and to try on new ones. There is an illusion of safety in what is known. But as we have stepped out into the unknown, we are having our eyes opened to the most amazing things.

One who lives in accordance with nature
does not go against the way of things.
He moves in harmony with the present moment
always knowing what to do.
--Lao-Tzu

Living in accordance with nature is not always easy for a city dweller. We tend to be emotionally and physically very far away from our food. We forget that the quality of our air is dependent on the green things around us. It can be easy to overlook the rhythms of life, the pit pat of rain, the rising and setting of the sun, the change of the seasons and the interconnectedness of all of it, of all of life on this beautiful planet. But when I go to the farmers market and see the array of freshness that bursts forth, calling me, connecting me with the earth and its people, I am reminded that the art of the farmer is in those colors, the weaving of soil and seed and seasons into a tapestry of life. This is food, life giving, healing, sustaining food.

Remember?

Taking my Time

We continue to enjoy our local meals - chicken, pork, beef, eggs, sweet corn, green beans, zucchini, potatoes, beets, green pepper, cukes, onions and tomatoes. An organically grown local tomato that was picked red from the vine cannot be compared with what groceries stores call tomatoes. My son and I made Spiced Peach Jam with our sweet and juicy local peaches. A day in the sun on the windowsill brings out the sweetness of these simply delicious peaches.

Our family enjoys Argyle Cheese Farmer yogurt with granola and peach jam. Cheesemaker Marge Randles also makes incredible cheeses with milk from her own grass fed cows. Located in Argyle, NY, Marge began with yogurts in 2007 and has since expanded her line of products to include cheeses, cheese spreads, cheesecakes, breads and greek yogurt. Argyle Cheese Farmer is also the first in the area to offer yogurt in a recyclable, returnable glass container. Their products are fresh and delicious. Marge's warm smile greeting me every week is wonderful too.

The last thing we purchase every week at the farmers market is milk, because it is heavy to carry around, but I look forward with delight to the glass bottles of creamy white stuff. Battenkill Valley Creamery milk and cream are just divine bits of heaven. Fresh blueberries, granola and milk. Nothing better. Battenkill Valley Creamery was founded by Donald and Seth McEachron (4th and 5th generation farmers respectively) whose family has been dairy farming in the Battenkill Valley for more than a century. They milk their own herd of cows and bottle it right on the farm. They take pride in caring for their animals and their mission is to provide customers with premium quality, all natural, hormone-free dairy products. Their glass bottles are also returnable and recyclable.

We are enjoying this local bounty and feel so fortunate to be surrounded by such plentiful and healthy food. We are very lucky to live in an area that has so many wonderful family farms near by. We often comment how full and satisfied we feel on less food. I think this is because the food is rich in nutrients and without unnecessary fillers and chemicals.

It takes planning. It takes a different mindset. I can't just run to the store and grab something for dinner. I need to plan around farmers markets and the few local items I can buy from my supermarket. I need to be familiar with the farmers and ask who is using sprays or chemicals and who isn't. I do research on the internet to find out what products are grown or made within my 100 mile radius that I can substitute for the products I usually use. I need to know what is in season and plan meals and delicious recipes around it. I need to take my time and make more things from scratch.

And I love it.

Cheap Eats

I don't know where fresh, handmade mozzarella has been all my life. I can't believe how creamy and smooth it is. And swiss chard. I can't get enough of the goodness that was picked hours before I bought it. And milk that was bottled within days, rather than months. The flavors we are experiencing are amazing. I don't think we can ever go back to the way we ate before.

But that tiny little ball of mozzarella was $4.5o. Quite a bit, really, but every bite of it was eaten consciously. We are conscious of its deliciousness, the way its flavor bursts in our mouth with creamy goodness. We are conscious to slowly savor every bite because we appreciate that it was made this week by human hands, hands that make a living feeding local families. We are conscious that it is not cheap eats.

From what I understand, the idea of cheap and plentiful food came from the Eisenhower administration. During the post-war years the government felt that the best way to help Americans to feel that all was well, was the plentiful availability of inexpensive food. So they put programs into place that helped Americans have the sense that they were well-fed and food was highly affordable. This was the beginning of our current day, mass produced, low nutrient food that is highly refined and high in calories. To this day, we believe that we should be able to spend the least amount possible on food to fill our families' bellies. We go to the store believing the goal is to buy cheap, with no other consideration than getting the most food for our hard earned dollar, regardless of its origins or affect on our bodies.

But what is the long term cost of cheap eats? If I spend money today on a low cost, high sugar cereal or corn fed beef that is full of hormones and antibiotics or even vegetables that are grown with chemical fertilizers and sprayed with pesticides, what will be the cost to me in 20 years? What will be the effect on my health? Diabetes, cancer, high blood pressure, obesity are on the rise.

Studies have shown that local, organic veggies actually have higher nutrient value than their corporately grown counterparts that were likely picked unripe, sprayed with ethylene gas to ripen them as they go on their journey of hundreds of miles to the American plate.

Actually, our family's food budget has not increased. We are eating out less, partly due to our commitment to this diet and partly due to the fact that now that we are eating healthier, restaurant food is rather a disappointment. We are buying less and what we buy is high quality, highly nutritious and fresh. Instead of more food for our hard earned dollar, it is more value. Not just to us, but to the farmers that labor to bring it to us in connecting, eco-conscious and sustainable ways.

Sweet as Sugar

We visited our local Farmers Market this weekend and came home and admired the beautiful local and organic bounty. Almost too pretty to eat. We have carrots, swiss chard, tomatoes, squash, zucchini, new potatoes, green pepper, garlic, bok choy, lettuce, strawberries and eggs. We also came home with local milk, creamer, cheese, yogurt, hot dogs, hamburgers, and breakfast sausage. Very sweet.

But, as I start to run out of basic things normally stocked in my larder, I am beginning to find more challenges to this diet. Each time I run out of something I ask, Is it grown or made locally? Can I find a local substitute for this? Can I make it myself? Can I live without it?

Take sugar, for example. Sugar cane is grown in warmer climates closer to the equator. Where I live, I have different options: honey, maple syrup, stevia and even agave nectar are made or grown locally. I can substitute one of these in most recipes calling for sugar.

Honey works well in breads and some baked goods, but not all. It's good in yogurt. But I don't care for it in my coffee. I like stevia okay in my coffee (another not-local product, yikes), and it has a zero glycemic index and zero calories, but I really prefer the flavor of raw sugar in my coffee. The flavor of stevia is strong and has an aftertaste, but it is certainly better for you than saccharin or aspartame.

Maple syrup is very sweet and you need less of it than the sugar called for in most recipes, but it is very high on the glycemic index. In other words, it really affects blood sugar levels. Agave syrup is from the agave plant (indigenous to Mexico) that is gaining popularity as the new low-glycemic sweetener, is 40% sweeter than sugar (however they figure that out) but it still does affect blood sugar levels. I like agave in my coffee. There actually is an agave farm in the Hudson Valley with a company called Organic Nectars.

IMO, some baked goods just need real sugar to taste right. I don't bake a lot, but when I do, I don't want to sacrifice the integrity of some treasured recipes with substitutions. Of course, any of these options is better than highly refined white sugar. But what choice will THIS family make, based on our desire to eat locally? Surely, with the great number of natural and local substitutes we have, I can for the most part, use a local substitute for raw sugar. But I don't think I can have a larder without it. It will have to go on my list of "Can't do without completely, but will cut down where I can."