Thank you Easter Bunny!

It's official we are hosting a 100 Mile Easter this April 4th. 

After reading the 10 Steps to becoming a Locavore by Jennifer Maiser, Mad Dog said "Why don't we do a 100 Mile Easter?" I wasn't as sure of the idea. I mean it's late in the winter season and very premature for the spring season. We are still early in our source stages and to have to produce a mean for our family for a large holiday with only 100 mile items scares me a bit right now. 

"Eggs!" What could be more important then eggs at Easter? - that was Mad Dog's thought. Yes, we can get local eggs, and that is important, but it's not the only things we need. Taking stock of our sources and preserves we find that: 

• Ham or Roast can be purchased from "The Meat" Farm (aka Adams Farm)
• Cheese from Smith's County Cheese
• Milk, Cream and Eggs (easy to source from several sources)
• Butternut squash, raspberries and blackberries frozen from Nourse Farm last summer/fall. 
• Strawberry (homemade) and raspberry preserves canned from last summer. 
• Honey and Maple Syrup both locally sourced. 

Hmm...doesn't sound bad, but doesn't sound good. Think about it. No flour = no bread, no cookies, no cakes. We have possible options here, but we are still researching them. Sugar. We have honey and maple syrup, but baking wise this still might be difficult. 

This weekend we are planning on attending the Natick Winter Farmer's Market (ending March 27th). We're hoping to find new options and more local sources. There is also the Pawtucket Winter Farm's Market which is held through May 29th. I think a field-trip to Pawtucket is going to be necessary. I don't think the meal will be easy, but I think it is possible. 

The attendees will hopefully include my Brother Kevin and his husband, Brent, my Mother, Stuart (her husband) and my Grandmother. Also attending Mad Dog's Mother and Dennis. Mad Dog's Mother has also embraced the idea and plans to make a 100 Mile Dish. Kudos to her! No matter what happens it will be a nice day full of yummy somethings even if it means a little extra work. 

The Locomotion of Locacorism

With our food now traveling on average of 1,500 mile before ending up on our plate, the consequences of these "food miles" are coming more a more apparent in our environment and our health. With commercial vegetable growers, wholesalers and retailers optimum harvest time and creating the ultimate storage conditions to ensure vegetables we find at the grocery store will have to longest shelf life are we really getting what we pay for? 

Apparently the produce we consume isn't the vegetables of our grandparent's according to Donald R. Davis, former research associate with Biochemical Institute at the University of Texas, Austin. Davis claims that the average supermarket vegetables are anywhere from 5% to 40% lower in minerals than those harvested 50 years ago. Along with this we're looking at additives and chemicals being used to lengthen the shelf time and intensify the color of the fruits we stick in our basket weekly. 

In recently years a new movement has taken on momentum. Locavorism stemmed from a interest in substainability and eco-consciousness becoming more prevalent. Locavores are people who make a consciousness effort to know where their food comes and to eat local foods as much as possible. Some people see the 100 Miles in the 100 Mile Challenge as local, while others take it to a the extreme and only eat what comes from their own backyard. 

How does one become a Locavore? Jennifer Maiser, the editor of Eat Local Challenge website, you need to start by defining what local means to you. Whether you set a 100 mile radius, your region or even your state setting boundaries is important so that you become conscious of where your food comes from. Maiser outlines 10 steps to becoming a Locavore. 

1. Visit a Farmer's Market: Farmer's Markets are a direct link to farms, and help keep small farms in business through direct sales. 
2. Lobby you supermarket: Asking your supermarket manager where their meat, produce and diary come from. They will realize that one person asking, means other people want to know the same question. Showing an interest can help help a supermarket change it's purchasing practices. 
3. Choose 5 foods in your house that you can buy locally: Rather then sourcing everything at once, try starting with 5 local options.
4. Find a local CSA and sign up! Through a Community Supported Agriculture program you invest in a local farm in exchange for a weekly box of assorted vegetables and other farm produce.
5. Preserve a local food for the winter. Try making applesauce or applebutter- keep something yummy for the cold months. Learn to safe preserving techniques, go to National Center for Home Foods Preservation.  
6. Find out what restaurants in your area support local farms. You can ask the restaurant directly, or ask your favorite farmer what restaurants accounts they have. Frequent businesses that support local farms. 
7. Host a local Thanksgiving. Participate in the 100 mile Thanksgiving project by making a dish or the entire meal from local foods. 
8. Buy from local vendors. Can't find locally grown? How about locally produced? While businesses may not use strictly local ingredients in the produces, by purchasing them you are supporting your local economy. 
9. Ask about origins. Not locally grown? Call the producers of your favorite foods to see where the ingredients comes from. 
10. Visit a farm.  Find a farm and call to make an appointment to see the farm. Most farmers are happy to show a family or group around the farm.