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Concern about food supply continues to grow around the globe as food products are increasingly doused with pesticides, injected with preservatives, and swapped out for genetically modified versions. As a result, more and more people want to know where their food is coming from and whether or not it was produced in a way that is both good for health and the environment. Organizations such as Slow Food have grown out of this concern and have helped to start a movement centered around “good, clean, fair” food. This movement has taken on quite some momentum, evident by the growing popularity of farmers markets, the introduction of urban gardens, and “locally” inspired menus at top restaurants.
Eating “Slow” is all about eating local products that are in season. The term “eating locally” has become a trendy way to express this concept and can be defined as the act of buying and consuming food products that are grown or produced within 200 miles of where one lives. It is important to note that this does not necessarily mean organic. At the same time, small, local farmers are less likely to use large amounts of chemicals on their produce as compared to factory farms, and much more likely to be producing their goods in a sustainable way.
So why should YOU eat slow? There are several compelling reasons. The first is taste. Food that does not have to travel for several days to reach you is logically going to be fresher and taste better. If you have ever picked your own apple from a tree and eaten it right away, you know this to be true. According to John Ikerd, a retired professor of agricultural economics, farmers who sell directly to local consumers do not have to worry the issues of transportation; therefore, they “select, grow and harvest crops to ensure peak qualities of freshness, nutrition and taste.”
A second reason is health. Fruits and vegetables are not designed by nature to endure packing, shipping, sorting, and displaying for days on end in grocery stores. Do you ever wonder how produce can undergo such treatment and still end up looking bright and spot-free on the shelves of your local grocer? Large food manufacturers have many tricks for extending the shelf life of their products and often inject them with a plethora of preservatives. Here’s an experiment you can conduct at home. Buy a conventionally grown apple from the grocery store and set it on your counter. Count how many days it takes for it to go bad. Just so you know, apples should not go for months on end without showing signs of rot.
Lastly, eating locally is much better for the environment. By reducing the distance that food has to travel to reach you, you reduce your carbon footprint and do your part to slow global warming. Have you ever stopped to think about those delicious mangos you bought at the store? There is a good chance they came from Hainan province and had to travel over 1,800 km to make it to your table.
If you would like to start eating more locally, here are some tips to get started!
Eating “Slow” is all about eating local products that are in season. The term “eating locally” has become a trendy way to express this concept and can be defined as the act of buying and consuming food products that are grown or produced within 200 miles of where one lives. It is important to note that this does not necessarily mean organic. At the same time, small, local farmers are less likely to use large amounts of chemicals on their produce as compared to factory farms, and much more likely to be producing their goods in a sustainable way.
So why should YOU eat slow? There are several compelling reasons. The first is taste. Food that does not have to travel for several days to reach you is logically going to be fresher and taste better. If you have ever picked your own apple from a tree and eaten it right away, you know this to be true. According to John Ikerd, a retired professor of agricultural economics, farmers who sell directly to local consumers do not have to worry the issues of transportation; therefore, they “select, grow and harvest crops to ensure peak qualities of freshness, nutrition and taste.”
A second reason is health. Fruits and vegetables are not designed by nature to endure packing, shipping, sorting, and displaying for days on end in grocery stores. Do you ever wonder how produce can undergo such treatment and still end up looking bright and spot-free on the shelves of your local grocer? Large food manufacturers have many tricks for extending the shelf life of their products and often inject them with a plethora of preservatives. Here’s an experiment you can conduct at home. Buy a conventionally grown apple from the grocery store and set it on your counter. Count how many days it takes for it to go bad. Just so you know, apples should not go for months on end without showing signs of rot.
Lastly, eating locally is much better for the environment. By reducing the distance that food has to travel to reach you, you reduce your carbon footprint and do your part to slow global warming. Have you ever stopped to think about those delicious mangos you bought at the store? There is a good chance they came from Hainan province and had to travel over 1,800 km to make it to your table.
If you would like to start eating more locally, here are some tips to get started!
- Check out your local farmers market on the weekend and see what is being produced in and around your city.
- Plan a farm trip with your family or friends. There are many farms that give tours, and will often sell their products to you directly.
- Plan a “Local Dinner Party” with some friends, and ask everyone to bring a favorite dish that showcases a local ingredient.
- Support restaurants that support local producers.
- Join your city’s Slow Food chapter and stay up to date on events and organizations that support eating locally.
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