100 Miles
August 15th, 2007 by meticatOn August 1st I started an experiment. Could I manage to eat food that had only come from within 100 miles of where I lived? Now, this was not an original idea. Quite a few people have been trying this recently, the most famous of whom is novelist Barbara Kingsolver. The 100 Mile Diet is the subject of several new books including: Plenty: One Man, One Woman, and a Raucous Year of Eating Locally
by Alisa Smith and J.B. Mackinnon and Animal, Vegetable, Miracle: A Year of Food Life
by Barbara Kingsolver, Camille Kingsolver, and Steven L. Hopp.
The idea is that more and more of our foods are coming from very far away: apples from New Zealand, fruit from Argentina, lettuce from California and coffee from South America. And when our food travel long distance before we consume it we are contributing to global warming through bad environmental practices. Do we really need strawberries in December? Tomatoes in January?
The other question that goes along with it is one of local economies. What happens to the local farmer when you stop thinking about where your food comes from and just buy whatever is in the grocery store? What about the small grower with heirloom fruits and vegetables? In addition to putting the local farmer out of business we are losing biological diversity through agribusiness farming.
Now in an effort at full disclosure, some, if not all of these issues started coming up for me since my significant other is a farmer. But when the conversation about eating locally came up at church, I decided to see if I could actually do it.
The answer is yes and no. I can get most of the fruits and vegetables that I want from local sources. Between my boyfriend the farmer and the area farmer’s markets, I’m set. I was also able to find a local sheep dairy that makes cheese and yogurt. And there are a couple local dairy distributors that process milk within 100 miles (I haven’t been able to sources the actual cows). But I have two major problem areas. One is protein. As a vegetarian I am accustomed to a variety of meat substitutes and tofu products. Gone. Beans, gone. I am eating a lot of eggs (which I can get locally) and fish, which I was able to get at one of the local farmer’s markets. If I was a meat eater, I would be fine since my boyfriend raises his own beef and pork. The other problem area is flour and sugar. I am substituting all sugar with honey which has worked moderately well, but is challenging to cook with. Flour is a complete no go. I am not baking. There are no working grist mills within 150 miles. So I am substituting anything I can get for free. For example, a local Pepperidge Farms Bakery Thrift store throws out their products on the expiration date. If I travel, which I’ve done a fair amount of this summer, I get things locally produced wherever I go. I went to Vermont and was able to get some locally produced pancake and scone mixes.
Minor problem areas include cranberry juice (for health reasons), cooking oil and spices. I am buying Ocean Spray Cranberry juice because many of the New Jersey cranberry bogs supply Ocean Spray. Problem? It’s entirely processed out of state - try Wisconsin… I have been unable to find oil, butter or spices in any local supply. I was able to find a New Jersey brewery that makes beer and several local brew pubs, but obviously their supply is not local - and the same goes for local bakeries. If it’s made locally from shipped in supplies, is that better than shipping in the entire product?
There were a couple things that I did not anticipate. One, my grocery bill has doubled. Local produce and fish is much more expensive than those that have been trucked half way across the world. Why is that? Labor? Quantity? The other thing that has been a challenge is that I am spending a HUGE amount of time cooking. I wanted marinara sauce, so I had to make it from scratch. The same for soup, ice cream, you name it - I have the ingredients and I am spending hours in the kitchen. The food is good but I usually spend an entire day each week cooking. Because I often end up eating at work I need things that are quick, transportable and easily reheatable. I have made a lot of soups and salads.
Pleasant surprises have included learning where food comes from. If you look in the store, most signs say where the produce is from. And the local fruits and vegetables taste so much better! A truly ripe tomato is a delicious summer staple for me. By making my own treats, I am getting flavors that you can’t normally get in the store. Cantaloupe sorbet anyone? Peach ice cream? Ricotta blue berry pie? Yum yum yum.
So what have I learned from this all? I can’t keep this up for a whole lot longer. Both my budget and my work schedule won’t allow it. But what I can do is make choices about what products I buy and where things come from in an educated manner. I will continue to shop the farmer’s markets and I will now pay attention to the "where things came from" signs in the grocery store. And if buying locally versus buying globally is an option, then I will do my best to be "Jersey Fresh."