very brave of you to go the entire journey. shortening that distance between us and our food is a great thing. by the way, i wish i lived anywhere near you to join in the fun. the brine looks divine. i think it will be tasty!!!
I hope it as not Charlotte the pig:} Actually think it is so interesting. i thought maybe it would make me want to be a vegan but it actually made me hungry and I wish I could be there. Look forward to the report.. nice work sonny...
I had the privilege of representing our local MN Organic Valley farmers on the tasters panel for Scott Pampuch's and Nathalie Johnson's demos at MN Cooks. What a great event. It's always a treat to connect with loyal consumer partners, but to have everything come full circle with these fabulous chefs, a crowd of eaters, and us farmers--all in one place--great fun. (Good work Jill and team)
That's a great question, and I have two thoughts in response.
1. There has, in fact, been considerable effort to figure out the question you asked... google "food miles" to see the evolution of this debate. I don't think a conclusive answer has yet been reached, but here's a site with a collection of articles and papers that point toward our traditional food distribution system as the bigger carbon emitter:
What we CAN say, pretty conclusively, is that the more times your food has been resold (for processing and distribution), the more times it's been transported and the harder it is to trace how far food has traveled.
2. Seasonal eating goes hand-in-hand with local eating. Are you surprised, anymore, to see tomatoes and strawberries on supermarket shelves in January? Of course not. But if fewer people bought them, then fewer boats would bring them from another hemisphere and fewer trucks would haul them from port to grocery store. I am in no position to preach, because I'm addicted to coffee myself. But is it worth it to LOWER, not eliminate, demand for transported foods?
Like Lindsey says, every bit counts. What do you think?
Thank you for this post! I just posted a big thing on Local Foods as well (though I fear it's rather soap-boxy and idealistic...) Every bit counts, though, I figure!
I'd love to see some numbers supporting the idea that eating local reduces greenhouse emissions from food transport. It seems to make sense intuitively, but there is also the possibility that it is more fuel-efficient to ship a ton of produce from California in one truck than to ship a little produce from 50 different farms in 50 different trucks to several farmers markets a week. I don't have enough information to come down on one side or the other of this debate — and I think there are a lot of other great reasons to get behind local food — but it would be nice to see some research that gets to the bottom of the question.
Soup is on everyone's mind. At the Minneapolis Farmers Market, Bonnie Dehn will be making three different soups at Saturday's 10:30 Market Talk. http://www.mplsfarmersmarket.com/markettalk.php
Totally agree, Hungry and Noodle. Hey Selby, share some of those recipes, will you? Those corn foods sound fantastic! Will you please bring one to the pig roast on Sunday? :-)
very brave of you to go the
very brave of you to go the entire journey. shortening that distance between us and our food is a great thing. by the way, i wish i lived anywhere near you to join in the fun. the brine looks divine. i think it will be tasty!!!
Wow! Can't wait to hear all
Wow! Can't wait to hear all about this one. Enjoy!
Oink, Oink!
I hope it as not Charlotte
I hope it as not Charlotte the pig:} Actually think it is so interesting. i thought maybe it would make me want to be a vegan but it actually made me hungry and I wish I could be there. Look forward to the report.. nice work sonny...
I had the privilege of
I had the privilege of representing our local MN Organic Valley farmers on the tasters panel for Scott Pampuch's and Nathalie Johnson's demos at MN Cooks. What a great event. It's always a treat to connect with loyal consumer partners, but to have everything come full circle with these fabulous chefs, a crowd of eaters, and us farmers--all in one place--great fun. (Good work Jill and team)
Loretta
Hey, Tom - That's a great
Hey, Tom -
That's a great question, and I have two thoughts in response.
1. There has, in fact, been considerable effort to figure out the question you asked... google "food miles" to see the evolution of this debate. I don't think a conclusive answer has yet been reached, but here's a site with a collection of articles and papers that point toward our traditional food distribution system as the bigger carbon emitter:
http://www.attra.org/farm_energy/food_miles.html
What we CAN say, pretty conclusively, is that the more times your food has been resold (for processing and distribution), the more times it's been transported and the harder it is to trace how far food has traveled.
2. Seasonal eating goes hand-in-hand with local eating. Are you surprised, anymore, to see tomatoes and strawberries on supermarket shelves in January? Of course not. But if fewer people bought them, then fewer boats would bring them from another hemisphere and fewer trucks would haul them from port to grocery store. I am in no position to preach, because I'm addicted to coffee myself. But is it worth it to LOWER, not eliminate, demand for transported foods?
Like Lindsey says, every bit counts. What do you think?
Thank you for this post! I
Thank you for this post! I just posted a big thing on Local Foods as well (though I fear it's rather soap-boxy and idealistic...) Every bit counts, though, I figure!
I'd love to see some numbers
I'd love to see some numbers supporting the idea that eating local reduces greenhouse emissions from food transport. It seems to make sense intuitively, but there is also the possibility that it is more fuel-efficient to ship a ton of produce from California in one truck than to ship a little produce from 50 different farms in 50 different trucks to several farmers markets a week. I don't have enough information to come down on one side or the other of this debate — and I think there are a lot of other great reasons to get behind local food — but it would be nice to see some research that gets to the bottom of the question.
Soup is on everyone's mind.
Soup is on everyone's mind. At the Minneapolis Farmers Market, Bonnie Dehn will be making three different soups at Saturday's 10:30 Market Talk. http://www.mplsfarmersmarket.com/markettalk.php
I'm out of the parents corn
I'm out of the parents corn and I think Joan has a bean dish she's planning for Sunday.
Here's the links for the recipes I found:
http://www.eatingwell.com/recipes/coconut_creamed_corn.html
http://www.eatingwell.com/recipes/corn_bacon_mushrooms.html
http://www.eatingwell.com/recipes/tilapia_corn_chowder.html
http://www.freshsupersweetcorn.com/recipes_06.html
Also - Did you see today's Strib story on local in the classroom?: http://www.startribune.com/business/58273712.html?elr=KArksUUUycaEacyU
Totally agree, Hungry and
Totally agree, Hungry and Noodle. Hey Selby, share some of those recipes, will you? Those corn foods sound fantastic! Will you please bring one to the pig roast on Sunday? :-)