A Month as a Locavore

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on Friday, July 12, 2019

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recipe: roasted beets & potatoes

Ingredients: 3 beets 1 onion (with green tops) ~ 1/2 pound mixed potatoes (small) S&P to taste EVOO Directions: Preheat oven to 425 F (~218 C). Peel beets and cut into bite-size pieces. Cut potatoes into bite-size pieces (leave the peels on). Cut onion into bite-size pieces. Toss everything with EVOO and S&P. Spread everything out on a sheet pan, put on middle oven rack, and bake for 28 minutes. Note: I do recognize that this recipe involves two things that aren't local. I've been making a few exceptions when it comes to seasoning my food.

an introduction

Food happens to be my favorite thing. It's powerful. And political. Moral and personal. And better shared. Food, by far, is one of the most important parts of our lives. It's one of our most basic needs, residing next to things like air and water. Without it, we would be here no more than we would be without reproduction. So, it makes sense that we place so much of ourselves, so much of who we are, into the food we eat; that we define cultures according to what is consumed. We've evolved alongside what we eat: We like salt —crave it, actually —for a specific reason. We gorge ourselves on fats and sugars not because we lack self-control (though perhaps we do), but because our genetic makeup demands it of us. And now, at the very least all over the United States, folks are being asked to look more closely at their food: Where it comes from; how it's grown; who's growing it; what's put on it (or what's not); and so on. Some folks are asking the questio...

my [food]print

An in-depth look at the greenhouse gas emissions my most commonly eaten foods produce. For a lot of folks, the term carbon footprint is synonymous with driving their car. But it actually extends into what a person eats. Certain foods have higher carbon impacts than others. For example (and generally speaking), cheese has a higher impact than almond milk, but both have higher impacts than a tomato. So, before I changed my diet to locally grown foods, I wanted to look at my general impact currently. A BBC article with a carbon footprint calculator allowed me to look into thirteen of my most commonly eaten foods (though they offer thirty-four). The program also includes the water consumption required to produce a certain food (which I did not include in my food pyramid, but is certainly interesting to look at). The numbers they offer only look at the production of the food though (which in of itself varies dramatically by situation), not all that’s required to get it onto a ...

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