Almost Locovores

So, ever since we didn't make the deadline for One Local Summer, we've had local eating on the brain.

It seems, lately, that every meal we make turns into a discussion of where the ingredients originated -- and whether or not we're eating as "locovores." Does it count if our ketchup is manufactured locally? Does the local bread we're eating have to be made with locally grown wheat?

We've already decided that some basic rules apply. While we have access to a local spice distributor, we're CERTAIN we have to rely on imported spices. Likewise, we've determined that our sources for local FLOUR are fairly slim; so we'll have to rely on bread baked by local (independent) bakeries.

Just the other night, as we were feasting on the fruits of our trip to the farmer's market, we managed to pull off a meal in which almost 100% of the ingredients were local. We had grilled corn (from a farm within 30 miles of our home), turkey burgers (made from free-range turkey -- also from a farm in WI) on locally baked multi-grain sourdough bread topped with locally raised portabello mushroom caps. Even the lovely beer we drank (the ever lovely Furthermore Knot Stock -- ale brewed with black pepper) was a local brew -- and one, at that, which would make any beer-loving Wisconsinite proud.

So, what ingredient threw everything off? The ketchup. Which was organic and lovely. But manufactured in California.

We're not sure if we should worry over a condiment or two.
But it's good local food for thought.


Liz said...

I don't worry about the condiments at all (says the gal who just ate a local burger for dinner with Annie's org. ketchup). I guess I could make it from homegrown tomatoes, but considering it probably takes us close to a year to consume a bottle of the red stuff, it hardly seems worth the trouble.

I always like to tell folks to focus on refrigerated stuff: meats, dairy, vege, and don't beat yourself up about dry and/or processed foods. But that's just me: my local food preferences are due to taste and seasonality: you just can't beat a dead ripe tomato, so why even bother in the off-season?


Lo said...

Hey Liz -
Nice of you to visit!

My mom made ketchup ONCE when I was a girl -- and never repeated the process. So, I've followed her example!

We're just beginning to navigate the process of eating more locally, so this gives me some food for thought. Right now, we are driven by a desire to eat what's great RIGHT NOW, and leave the rest for another day. And that's given us a good place to start!