Friday, August 31, 2007

My take on the challenge...


I first heard of the Eat Local Challenge last spring while attending the ground breaking ceremony for the UWEC Foodlums’ garden in the courtyard of Phillips Science Hall. After the speakers had their say, a lingering group of Foodlums remained to enjoy the sun, the grass, and the remnants of the donated local cuisine. Arwen Rasmussen of A Second Opinion magazine approached our patch of lawn, introduced herself, and proceeded to tell us of some bold San Franciscans called the Localvores. As the story goes, back in 2005 these West-Coasters decided to receive all of their dietary sustenance from within 100 miles for the month of August.
The Localvores have since worked to extend the success of their challenge beyond the bay area, and into local communities around the world. This year the Chippewa Valley is part of the effort slated for the month of September.


Not a futile act, but an actual concerted effort toward change, the Eat Local Challenge stands to draw attention to what so often goes unnoticed. In this ever-increasingly developed world we have grown disconnected from something so simple as eating. There was an age that required our ancestors’ entire waking day just to find adequate nourishment. Today is a bit different. Now we pick up a phone, drive around to the window, or throw it in the microwave. We have become removed from this thing that is instrumental to our very existence.



We have become distanced from our food, both physically and mentally. Minds have moved on to other matters than the dinner plate. And our indifference has bred a far different place setting than that of our grandparents. If as individuals we are too busy to be concerned with our food, then whose job does it become? The task has been left to the hands of corporations – entities that are chiefly concerned with profit, and with quality only to the extent that it moves product. Yes product, today’s diet may as well be of plastic for how the business is run. The produce of the supermarket is engineered for quantity. High yields and a long shelf life to outlast the great distances of shipping. The meal of today travels on average well over 1,000 miles before we stick a fork in it.


The Eat Local Challenge operates at a personal level. Any interested individual is welcome to participate to whatever degree best befits their lifestyle. However, as it is a challenge, folks are asked to make some concessions to their daily routine. There are some who plan to attempt 100% local while others may try a couple meals a week. As little as one local meal a week can be an eye-opener to the array of goods available right here in our valley. The challenge is also intended to be doable. If you cannot go a month without your morning cup of coffee, then make an exception. Some of the common exceptions will be coffee, spices, and oils.


Personally I have resolved to approach the 100% mark as best I can. I do expect to miss my routine coffee and staple oil, so it goes. To lessen the individual burden, one friend proposed the forming of a Third Ward Neighborhood support group. We have spent a while going back and forth over the organizational format. Initial thoughts were to have a group of seven, each person having their specific cooking night. Further deliberation preferred more flexibility to the nightly menu. Not wanting to make a crutch of the support group, we are more apt to convene for dining a few nights a week as opposed to all. It just works that it is easier to manage family portions, and I will no doubt be trying some items that I otherwise would not. Besides, why not one more reason to socialize?


I may be out of luck for my daily coffee, but other sacrifices will have some more latitude. For my love of the fry pan, I can substitute butter for olive oil. Perhaps in a radical mood I may even try my vegetables raw. By default I will be eating out less, though I have been lobbying my favorite businesses to join the effort and tweak their menu.


If not by choice, then by force. Some of my friends are participating without their initially knowing. It happens on frequent occasion that I prepare meals with friends and roommates. For September these mealmates, when I am involved, will also be eating local. What better time than this harvest season to feed friends and allow them a new taste of their own region?


For the masses… a few of us intend to spread sign-up sheets around the town. Multipurpose of course, these documents will serve to measure the level of community participation, as well as create a contact list. Should another restaurant opt to add a 100 mile feature to their menu, then the word can be spread as simple as email. Feel free, as well as strongly encouraged, to sign-up and try one local meal a week. If you can commit to more, kudos, do it.

From my end, I can accept changing my lifestyle. That is, for a month anyway. I may find that a 100 mile diet is not to my taste. Though I figure I can wage these 30 days to make this personal discovery.






...This article will be published in the September issue of The Progressive Outpost...

Wednesday, August 29, 2007

The Future of Farming and Local Food


It's great to see all the local interest in local food - especially among the foodlums and students from the Economics Department and others that are working to create a healthier food system on this planet. I recently read an article about the Fresno Farmer's Market at Fresno State (CA) which employs students who work on the campus' 1,000 acre farm. This market does 1 million dollars per year! Students not only learn farming but can also take classes in "culinology" which is the study of new food products. Business and architecture students get involved in the design and management side of the market too. This is what is so wonderful about food - it is a great "organizable" thing that brings people together from different walks of life. Some come for the health benefits others to save the small and medium family farm. Still others join in for religous and/or ethical reasons. And at the end of the day it's also about celebrating our time together and re-establishing our connection to place, to our families, to our communities as we take time to Slow down and appreciate quality, local agricultural traditions - old and new. See you at the September Eat Local kick-off - Andrew

Monday, August 27, 2007

Saturday, September 1st 5:30-8:00pm: Stone Soup in Demmler Park

After talking with numerous friends, neighbors, colleagues, etc I've decided that I'd like to open up the challenge by inviting everyone to share 'stone soup' by the community gardens at Demmler Park of the third ward. Stone Soup is a children's book I remember from my childhood in which a community is brought together by a wanderlust child who promises to make the finest of soup from a magic stone. With simple contributions from the whole town and the child's contribution of a magic stone, the boy and the rest of the town are able to enjoy a meal fit for royalty with each individual pitching in only what they are able to give.



http://maps.google.com/maps?f=q&hl=en&geocode=&q=1316+jefferson+ct.+eau+claire+WI+54701&sll=44.745801,-91.496098&sspn=0.240915,0.462799&ie=UTF8&ll=44.804478,-91.487489&spn=0.007521,0.014462&z=16&iwloc=addr&om=1



I've just moved into a nice place that sits on the park limits and think that an early evening soup of completely local ingredients would be a fantastic way to get people together to share recipes, cook together, play games (and music?!) and mark the beginning of a month of culinary, community, health and environmental safari.



If you'd be interested in bringing yourself, friends, family or whoever to contribute to this dinner, please let me know (barneszj@uwec.edu) what locavore local (100 miles from eau claire) ingredients you would like to contribute to the soup (the farmers market is in phoenix park that morning... if you would like to contribute meat of any sort, please bring it precooked, ready to throw in the pot as we may not have resources to properly cook it... please remember to keep any lipids/spices/etc completely local when doing so). Besides any local ingredient, I ask that everyone bring a spoon, bowl and beverage/cup for water.



I'm thinking that we might have 30-40 people show up and hopefully the weather will cooperate to make this a night to remember.



FYI. I plan on having two or more pots of soup, at least one of which will be completely vegetarian (or vegan?) for anyone who does not wish to eat meat or meat products. Also, people can add spices to their individual bowls as they see fit, but again I plan on having the pots of soup be completely local.



Hope to see you there and please RSVP so I might have an idea of how many people to expect!



Please bring family, friends, games, instruments, and your locavore appetite.

Saturday, August 25, 2007

10 Reasons to Eat Local Food

This post was written by Jen out in CA who is the editor of www.eatlocalchallenge.com. She has given A Second Opinion permission to reprint her post. For more awesome challenge ideas or inspiration to join us, check out Jen's site. There is a load of info on it.

Eating local means more for the local economy. According to a study by the New Economics Foundation in London, a dollar spent locally generates twice as much income for the local economy. When businesses are not owned locally, money leaves the community at every transaction. (reference)

Locally grown produce is fresher. While produce that is purchased in the supermarket or a big-box store has been in transit or cold-stored for days or weeks, produce that you purchase at your local farmer's market has often been picked within 24 hours of your purchase. This freshness not only affects the taste of your food, but the nutritional value which declines with time.

Local food just plain tastes better. Ever tried a tomato that was picked within 24 hours? 'Nuff said.

Locally grown fruits and vegetables have longer to ripen. Because the produce will be handled less, locally grown fruit does not have to be "rugged" or to stand up to the rigors of shipping. This means that you are going to be getting peaches so ripe that they fall apart as you eat them, figs that would have been smashed to bits if they were sold using traditional methods, and melons that were allowed to ripen until the last possible minute on the vine.

Eating local is better for air quality and pollution than eating organic. In a March 2005 study by the journal Food Policy, it was found that the miles that organic food often travels to our plate creates environmental damage that outweighs the benefit of buying organic. (reference)

Buying local food keeps us in touch with the seasons. By eating with the seasons, we are eating foods when they are at their peak taste, are the most abundant, and the least expensive.
Buying locally grown food is fodder for a wonderful story. Whether it's the farmer who brings local apples to market or the baker who makes local bread, knowing part of the story about your food is such a powerful part of enjoying a meal.

Eating local protects us from bio-terrorism. Food with less distance to travel from farm to plate has less susceptibility to harmful contamination. (reference)

Local food translates to more variety. When a farmer is producing food that will not travel a long distance, will have a shorter shelf life, and does not have a high-yield demand, the farmer is free to try small crops of various fruits and vegetables that would probably never make it to a large supermarket. Supermarkets are interested in selling "Name brand" fruit: Romaine Lettuce, Red Delicious Apples, Russet Potatoes. Local producers often play with their crops from year to year, trying out Little Gem Lettuce, Senshu Apples, and Chieftain Potatoes.
Supporting local providers supports responsible land development. When you buy local, you give those with local open space - farms and pastures - an economic reason to stay open and undeveloped.

Bountiful Market


The downtown Eau Claire Farmer's Market should certainly be the first stop for anyone entering into the Eat Local Challenge. Here's a list of the things I bought there this morning for the restaurant:

Heirloom tomatoes, summer squash, nasturtium flowers, sweet corn, melons, meadow mushrooms, wild grapes, wild plums, Freedom Ranger chickens, organic eggs, leeks, scallions, red/orange/purple bell peppers, red potatoes, garlic, shallots, buffalo tenderloin, maple syrup, honey, raspberries, crabapples, fennel, fingerling potatoes, cucumbers, and Fameuse apples (maybe -- Dan and Helga aren't entirely sure if that's the variety). Tack on the ingredients that are also available there that I get through other means (like organic milk, cream, cheeses, grass-fed beef, pork, lamb, pumpkinseed oil, broccoli, fresh herbs, cauliflower, beets and much more) and you've got a virtual grocery store at your disposal (and fresher than the average grocery store too).

Honestly, with the number of high-quality vendors at this market and the breadth of incredible foods that they offer from right in our own backyard, you'll be able to easily overlook the "challenge" part of the Eat Local Challenge.

I'll leave you with a quote from Barbara Kingsolver's newest book, Animal, Vegetable, Miracle. (This is a highly recommended book to read over the course of September, about one family's journey into eating exclusively local for an entire year.)

"Food is one of those rare moral arenas where the ethical choice is generally the one most likely to make you groan with pleasure."

Thursday, August 23, 2007

Hankering for apples?

In case anyone out there can't wait to get a start on apples this season, we just went out to "Class Apple" south of Eau Claire off of Hwy 37 and got some delicious Paula Reds that are already in season.
Also, for produce that won't be in season next month, we have started canning and freezing from our garden. Has anyone tried freezing salsa instead of cannining it? I am curious as to what will happen.

Friday, August 17, 2007

Mobile Wood Fired Oven


Puff the magic dragon may have lived by the sea, but this mean dragon lives on an old truck bed trailer. Designed and built by some local folks, the purpose of this mass of bricks, clay, sand and straw is to get really hot. Hot enough to bake bread, pizzas, roast vegetables, and singe all the hair off of your hand if you forget to put a glove on first.

I'll post more on the oven during the actual challenge, as it will be making it's way around the valley in September, including an appearance at Just Local Food on Saturday August 25th, Phoenix Park on September 11, and possibly the New Earth Festival in Fall Creek a few days later...

The oven was built by a handful of people using the old technique of cobbing - cob is a mixture of sand, clay and straw put together by hand (or foot, as in the picture here). The cob is then formed into balls or bricks and mushed together to form whatever you want - a bench, a big oven, or even a house. The first time this oven was constructed we used cob for the roof of the oven. It later caved in on a batch of bread, and the oven was recently rebuilt using firebricks to line the inside so it won't cave...

What does this have to do with local food? Well, when I was considering the challenge, and what it means and really the purpose - I asked where does our food come from, and how is it prepared, and what is used to cook it? Maybe we get a local carrot but put on miles by cooking it with petroleum (which we were trying to avoid, right?).

So in the interest of exploring, in the spirit of the challenge, I wondered if we do have some resources around here to cook food. Of course! The sun being a great option, via a fancy solar oven or a simple solar box oven made from foil and cardboard. If it isn't sunny, fire is another option. It does make smoke, and may not be the perfect environmental solution, but it is local, makes great food, and works well in this brick lined clay oven. A small fire made from a few sturdy logs can burn for hours, and make the oven hot enough to bake a few pizzas (the one in the picture cooked in less than five minutes) then bake a bunch of bread with the residual heat. The oven is big enough to share space with neighbors, too. So a few batches of bread can be baked all at once or right after one another.

Now, to find a source for local spelt or wheat to make bread from...

Thursday, August 9, 2007

Coon Creek Family Farm


Greetings from Coon Creek Family Farm! - Home of the Maro's - Vince, Julie, Sasha and Ilya. We are a small certified organic family farm located just 11 miles south of Eau Claire. You can find us every Saturday at the Downtown Eau Claire Farmer's Market.
Our small family farm is committed to producing great tasting, healthy food for our local community. We utilize organic farming practices - working in harmony with nature. We love what we do and believe strongly in being good stewards of all that God has blessed us with.
Look to Coon Creek Family Farm as your local source for certified organic chickens, turkeys, eggs and vegetables. In addition, we offer a beautiful handcrafted goat milk soap which is made in small batches here in our farm kitchen. This soap is great for your skin and makes a wonderful gift.
In addition to finding us at Farmer's Market, you can also come out to the farm to purchase our products. Please call before coming to ensure we are home. You can also buy Coon Creek Family Farm poultry and soap at Just Local Food in Eau Claire. Our delicious chicken can also be found on the fantastic menu at Native Bay Restaurant.
Neither Vince nor Julie were raised on farms. Vince grew up in Milwaukee and has always had a love of gardening. Julie grew up in Appleton but thrived on regular visits to the family farm located just outside Berlin, WI. Some of her most treasured memories are of visiting with her great-grandma Lucy whose chickens free-ranged the family farm before such a term was ever coined or needed. It is in this tradition that we now raise our delicious certified organic poultry for our family and yours. To find out more about us visit: www.cooncreekfamilyfarm.com

Monday, August 6, 2007

eat local ideas


The Twin Cities Natural Food Co-ops are also doing an eat local challenge of sorts. Their challenge is to eat 80% local ingredients from Aug. 15 to Sept. 15. I found the website interesting, in particular a sample menu for some local meal ideas. I am always excited to find more meal ideas so I thought that you might be too! Check out the links below for some eat local inspiration...

http://twincitiesfood.coop/files/EatLocal_menus_8_5x11r_8-31.pdf

http://www.twincitiesfood.coop/

Your Local Farmers


Hello there. I thought that a nice addition to the blog would be a sort of "get to know your local farms" posts. So I will start and anyone else can post about a local farmer that they think all should know about.



Wheatfield Hill Organics

Wheatfield Hill Organics is a small, 5th generation family farm near Durand. Bordered on the west by the Chippewa River and on the east by limestone bluffs, the rolling land was chosen by their forefathers in the early 1900's for pasturing their dairy cattle. Although not used today for dairying , they continue to care for this land by producing certified organic forages, fruits, vegetables and beef. Their beef graze on native natural pastures from early spring through late fall, and in winter are fed organic grains and alfalfa hay. You’ll notice the difference organic makes with Wheatfield Hill beef and produce.

Helen and her family are regular farmer market sellers and have been for years. Wheatfield Hill is also a major supporter of the Eat Local Challenge. Helen is one of the nicest ladies you will ever meet. She always has a smile on her face. Stop by their booth on Saturday and support the challenge.

Thursday, August 2, 2007

Native Bay gears up for "The Challenge"


Hello everyone! Nathan Berg, Chef/owner of Native Bay Restaurant, here. I just wanted to jump on board and let everyone know how excited all of us at the restaurant are to be gearing up for the Eat Local Challenge.

Here at Native Bay, utilizing fresh, local foods is a continuous -- not just a month-long -- challenge. Similarly, we're betting that after you see the culinary and social pleasures associated with this short challenge, you'll be incorporating a significant amount of local foods into your diet on a permanent basis.

Now, since Native Bay focuses on local foods all of the time, you might wonder what it is that we'll be doing differently for the Challenge. Well, here it is: During the month of September, we'll be highlighting numerous items from all four of our menus (Dinner, Lounge, Lunch and Sunday Brunch) that will be made entirely of locally grown or produced items. With these dishes, every single component will come from no further than 100 miles from our doorstep -- the only exceptions (and we mean ONLY) being salt, pepper, oil and vinegar!! These items will be prominently marked on the menu so that you can easily come in, sit down and choose from a host of completely local dishes. We'll even have a wide selection of beers to choose from that fit the bill, as well an offering of non-alcoholic drinks (can anyone say "melon agua fresca"?) for the more temperate, or underaged, of you.

Additionally, on Monday, Sept. 17th, we'll be holding our 3rd Annual Local Bounty Dinner where we celebrate local farmers and producers by having them sit down and relax for a change, while we serve up a five-course dinner featuring the very fruits (and vegetables) of their labor. This year, as an extra bonus, we'll be composing the entire five-course dinner from local ingredients (see exceptions above) to make it extra-friendly to those involved with the Eat Local Challenge.

Finally, we haven't yet pinned down the details, but Native Bay's kitchen will be moving to downtown Chippewa Falls for the Harvest Festival in late September to help congratulate all those who have taken the challenge (and even just those receptive to some good local food). More details on this to come...

As for myself, I will be actively engaging in the Challenge and posting up some thoughts on the matter over the course of the month. I'm happy to be a part of this exciting event and will glad be of assistance in any way I can.

* As an endnote, I've got a modest proposal for Sally or anyone whose taken an interest in her quest for local soymilk. Grampa Glenn, recently seen selling organic strawberries at the downtown Eau Claire market, also grows organic soybeans for the Japanese market. He's already holding a bunch of these soybeans for Native Bay and can surely supply more. So, I'll figure out how to get them and then, at the end of this month, just in time for the challenge, I'll hold a workshop here at the restaurant and teach you all how to make your own soymilk from scratch. Anyone game?

Wednesday, August 1, 2007

blueberries for sal



Okay Chippewa Valley, the catch to this eat local challenge is to start preparing right now. In case you haven't made it out to the berry farm for blueberries there is only about 1.5 weeks left for the blueberry season. Luckily, Charlotte's Berry Farm has tons of berries to pick right now. They sell the berries pre-picked by the pint, or you can pick your own in a gallon pale. It saves you a little money to pick your own, plus you are more likely to get bigger berries if you pick your own. The biggest berries seemed to be on the underside of the berry branches. There were also some on the ground that were easy to snatch up. I suggest going with a friend, bringing a water bottle, and wearing sunscreen. There is little to no shade in the berry patches and it gets warm! I opted for the gallon pale which cost me about $10.88 - well worth it. FYI - Charlotte's does not accept credit cards. Having no cash on me, they sent me home with my bucket of berries on the honor system. I have to run back out there and pay for my berries. I highly doubt Festival Foods uses the honor system these days. Also, raspberries will be ready shortly. You can call Charlotte's at any time and listen to the pre-recorded message stating what berries are ready and when you can pick. 832-7186

Happy picking and don't forget to freeze them!

http://www.pickyourown.org/freezingblueberries.htm