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.