When the article came out a few weeks ago in the SF Chronicle talking about the August Eat Local Challenge and the Locavores, there was a very good list printed in it that I think bears repeating.
For years I have said "local over organic" which I believe I first read in a piece about Rick Bayless. This list takes that idea a bit further and I think that it's a great set of guidelines:
You may find yourself confronted with the choice of organic or local. How do the two fit in each other? Here are the Locavores' guidelines:
-- Whenever possible, buy, eat and cook local -- i.e. within the foodshed.
-- If not locally produced, then organic. This choice generally protects the environment and your body from chemicals and hormones.
-- If not organic, then family farm. If it comes down to Kraft versus Cabot (a dairy co-op in Vermont), choose Cabot.
-- If not family farm, then local business. Coffee and wheat products may be difficult. At least support a local coffee-roasting house and local bakery.
-- If not a local business, then go for terroir. Purchase foods that express the region they are grown in and support the local agriculture. If you're buying Brie, by it from Brie, France; if Parmesan cheese, from Parma, Italy.
(Source: SF Chronicle, June 1, 2005)
Fantastic guidelines! These are the rules that we live by at our house, too. Thanks so much for keeping everyone motivated.
We all have to get out there and eat some local food and save some independent businesses, family farms, and some food traditions. I will be headed to the farmers market tomorrow and will be looking for more local meat and dairy products in my neighborhood.
i.e. The Other Coast!
Posted by: farmgroupie | June 27, 2005 at 09:09 PM
How exciting! I'm in!
Posted by: Eva | July 11, 2005 at 09:01 AM