The number of farmers’ markets has risen more than 350% from 1994 to 2016 (according to the USDA ). Clearly, the local food movement isn’t just a feel-good trend. It’s becoming mainstream, and it’s here to stay. 

Since most of us purchase our produce from grocery stores due to convenience and other logistical factors, the idea of shopping at a farmers’ market may feel “far away” to some. Chances are, you probably live within a reasonable distance from one. If so, I highly recommend checking one out.

Imagine this: On Saturday mornings from May-October in Alton, IL, a large parking lot transforms into a bustling marketplace. The lot, which is located at the corner of Landmarks Blvd. and Henry Street, becomes the Alton Farmers’ & Artisans’ Market.

While attending a local food panel with my Sustainable Food Systems class, I met Sara McGibany, the Executive Director of Alton Main Street (a traditional downtown area of the city which offers a variety of places to work, eat, and shop). She played a significant role in launching the market, and continues to passionately support it.

Sara revealed that shoppers are typically drawn to the market due to the superior flavor of the food, rather than the fact that’s it’s grown locally. In other words, most shoppers are simply interested in the tasty food, fun experiences, and social opportunities rather than striving to live more sustainability.

This demonstrates how quality and taste can unite a wide range of demographics. Shoppers are surprised at how affordable the food is. Sara mentioned that people have been heard saying, “This costs less than what it would at the grocery store!”

This connects to the previous post about an experience at the farm-to-table restaurant, Bakers & Hale. This post mentions how more rural areas (such as Alton), struggle to get people behind the local food movement because there’s a common perception of it being cute and trendy, rather than as a significant way to support the local economy, plus human and planetary health.

What to Expect

At the Alton Farmers’ & Artisans’ Market, shoppers can find a wide selection of local and seasonal foods grown within a 50-mile radius. There’s an abundance of produce which includes heirloom and organically grown varieties. In addition, there’s pasture-raised poultry, grass-fed beef, honey, fresh bread, and baked goods. There are even non-food items such as fresh flowers, pottery, candles, soap, woodwork, and other hand-crafted home goods and works of art. 

Although there aren’t any certified organic vendors (yet), it’s important to consider that there are local farmers who grow crops with organic principles. For example, Three Rivers Community Farm, which is the closest farm to me, isn’t certified organic, but it abides by organic principles. In addition, it’s worth mentioning that the farms who sell at this market are regularly inspected.

Who Shops at Alton’s Farmers’ Market?

Nearly 2,000 shoppers visit, and they come from range of  socioeconomic backgrounds. It’s important to acknowledge Alton, IL has a 28% overall poverty rate. Fortunately, there are two programs which incentivize low-income residents to purchase healthy, locally grown produce.

SNAP, which stands for Supplemental Nutrition Assistance Program, was formerly known as the food stamp program. SNAP is the largest hunger safety net program which offers nutritional assistance to millions of eligible, low-income Americans. This program provides its recipients with cards, which allows them to use those benefits when shopping.

SNAP recipients are encouraged to visit the market’s info booth and swipe their cards. By doing this, they can double their dollars toward fresh produce. This means recipients can double their buying power, and therefore, more easily afford the health-promoting food they may normally struggle to afford at an average grocery store.

Supporting the Community Local Economy

This market is profitable for Alton Main Street and it contributes to the city’s sense of community. Neighboring vendors become close since they see each other week after week. Shoppers can be heard saying that it’s the best way to spend a Saturday morning.

Local Food in Relation to a Sustainable Food System

For those especially interested in how locally grown food, and food miles, connects to the broader topic of environmental sustainability. It’s important to acknowledge the data. According to this landmark study, which was conducted by two Carnegie Mellon University scientists, “final transportation to market is only 4% of food production’s overall environmental impact.” This means that the type of food consumed makes an enormous impact. Click here to learn more about this topic.

The Challenge of Communication 

Even though 2019 marks the market’s 27th season, some residents still don’t realize it exists. This connects to the current lack of the Principia College’s community awareness of Three Rivers Community Farm. 

Want to Visit?

The 2019 season will begin on Saturday May 11th and pop up each Saturday through October 19th. It’s open from 8:00 a.m. – 12:00 p.m. 

In addition, a Wednesday Market will run from July 3rd – September 25th from 4:00 – 7:00 p.m. You can follow the market on Facebook too!

By Jolee Keplinger (C’20) | Principia Center for Sustainability

Bakers & Hale is a locally owned and operated farm-to-table restaurant that opened its doors in June 2018. Unlike the average restaurant in the Alton/Godfrey, IL area, this one is championing the local food movement. This sit-down restaurant specializes in American cuisine and features classic comfort foods.

The Power of Word-Of-Mouth Marketing

I learned about this restaurant through word-of-mouth, thanks to a local Principia College faculty member. I immediately acted on this newfound knowledge, and informed my Sustainable Food Systems professor of its existence. I was helping coordinate a local food panel, and this seemed like the perfect location to meet. Just a few days later, a class field trip was scheduled!

The Local Food Panel

This panel met in April 2019, and consisted of two small-scale, sustainable farmers (Amy Cloudand Crystal Stevens), the Elsah General Store owners (Blair and Dory Smith), a representative of Alton’s farmers’ market (Sara McGibany), and one of the restaurant’s talented chefs. This panel took place during the time Principia’s Sustainable Food Systems course would typically meet in the classroom. This field trip is an excellent example of experiential education.

The five panel guests, five students, and our sustainability professor sat around a long table which happened to be painted by the art class led by panelist Crystal Steven’s. There, we enjoyed a multi-course, family-style meal. Each panelist eloquently explained their role in the local food system, and how they arrived where they are today. After each of the panelists spoke, students asked questions. At the end of the event, one of the restaurant’s chefs passionately described his background, role in the business, and explained where the locally sourced ingredients were from.

Food Review

Appetizers

The first dish was a colorful place of crostini spread with kale pesto and creamy goat cheese. It was then topped with thinly sliced radishes, a light sprinkle of parmesan, and finally, a drizzle of olive oil. This combination struck a perfect balance of flavor and texture. The fresh, toasty bread complemented the creaminess of the cheese, the pesto provided a pop of flavor, and the radishes served as the fresh, seasonally appropriate element.

Local Highlights: The fresh bread was from Duke Bakery, located in the neighboring town of Alton, IL. The “world renowned” artisan goat cheese was from Baetje Farms, which is located just south of St. Louis, in Bloomsdale, MO. The house-made pesto incorporated fresh kale from Double Star Farms in Benton, IL.

The next course was a salad consisting of farm-fresh red romaine lettuce,  Baetje Farms goat cheese, and sweet roasted walnuts, all tossed in a house-made chardonnay vinaigrette. Even if you don’t consider yourself a salad person, I highly recommend giving this a try; it will not disappoint! This simply delicious salad is currently listed on their menu.

Sides

Although I would’ve been completely content filling up on the appetizers, I’m glad I saved room for the two side dishes that followed. The first one was a gnocchi made with locally sourced potatoes. It was complemented with kale from Double Star Farms, Gateway Farm garlic, James Wright’s oyster mushrooms, chicken broth (from chicken sourced from Rustic Roots farm), plus fresh herbs from their garden.

The flavor profile was absolutely incredible! The herbs and spices created notes of warmth with a hint of spiciness. Even though the kale adds a healthful flare, I still consider this side dish to fall into the “comfort food” genre.

Side Note: When studying abroad in Slovenia, I fell in love with gnocchi, and my standards for this dish became very high. Two years later, gnocchi has come to me, and I can sincerely say it has exceeded my high standards.

I didn’t have a chance to snap a photo for the second side dish, but it’s definitely worth mentioning. This dish combined locally sourced fettuccine (made by Midwest Pasta Co) with oyster mushrooms, greens, and a well-balanced combination of herbs and spices.

Although sourcing local is becoming more cost neutral, the chef noted that the artisan pasta, which is sourced from St. Louis, is more costly. What makes this pasta worth purchasing is the fact that it’s crafted fresh to order in small batches using high quality ingredients and Old World techniques.

The Main Dish

Shortly after the two side dishes were served, platters full of roasted chicken were brought out. What makes this locally-sourced chicken significant is the high standards the farmers practice in raising them.

Unfortunately, most chicken served at restaurants is factory farmed (aka, not raised humanely), and more often than not, chickens are fed so much, they can barely stand. People don’t like to talk about this, but I feel it’s important to acknowledge the reality, and encourage mindful meat consumption.

Fortunately, the chicken Bakers & Hale sources is an exception. They specially source their chicken from a small-scale farm which is located in the neighboring town of Brighton, IL. Rustic Roots Farm pasture raises their chickens. This means that they can experience sunshine and eat the fresh grasses and plants which are sewn in the field they graze.

Dessert

After a full plate of absolutely delicious food, dessert was served. Each guest was given a small plate with a perfectly gooey, made-from-scratch brownie. Each brownie was carefully drizzled with a house-made mint glaze, which contained mint picked from their very own herb garden. A light drizzle of raspberry sauce added a pop of color, and nicely complemented the mint. Freshly whipped cream sourced from Rolling Lawns farm was served on the side and garnished with a few freshly harvested mint leaves from the herb garden. A bit of candied ginger was included, giving the composition a spicy-sweet element. This ginger was locally sourced from EarthDancefarm, which is located in Ferguson, MO. (Fun fact: Panel guest Crystal Stevens serves as their marketing coordinator!) 

The Chef’s Perspective

Sustainability is a topic which was evident throughout this dining experience. As we enjoyed our dessert, one of the chefs stepped out of the kitchen and talked to us and answered questions. Since he was brought up eating organic, that aspect of his upbringing definitely influences his career as a chef. He revealed that in rural areas like Godfrey, it’s harder to get people behind the local food movement because there’s a common perception that it’s just a trend, rather than a significant way to support the local economy, and human and planetary health.

This connects to the theme of education. The chef emphasized that educating customers regarding the concept of sustainable and local food is a process, and hopes consumer awareness will increase over time. In a restaurant setting, with many responsibilities, it’s difficult to educate customers. The chef admitted that they don’t educate as well as they should, but this is understandable, considering the multi-faceted, fast-paced nature of the job.

One question the chef answered was about how, and where, they source their beef. This is significant because conventionally raised beef is one of the least sustainable foods one can eat.  Even though many of the restaurant’s ingredients are locally and sustainably grown/raised, at the time I visited, the beef wasn’t. One reason for this is due to the fact that most locally-raised grass-fed beef is expensive. Even though grass-fed (rather than grain-fed) beef is more natural and ethical alternative, the chef emphasized that the customers are not used to the flavor (since it tends to taste similar to lamb).

Sustainable Operations Extend Beyond the Ingredients

Food waste is an inevitable part of the restaurant business, but Bakers & Hale is addressing this issue by composting unusable and uneaten food. Additionally, they utilize ingredients well. For example, leftover chicken bones are used to make broths, stocks, and roux (which was used in the gnocchi we ate).

Overall, this restaurant experience, paired with the local food panel, was a real treat. The food was delightful, and the company (plus the experiential educational element) made this meal one of my all-time favorites. It’s clear that Bakers & Hale doesn’t just make delicious food. They support the regional food community, and local economy, by sourcing ingredients from local farms and food producers. Ultimately, they play a significant role in the area’s local food movement.

Want to Visit?

Bakers & Hale
7120 Montclaire Avenue
Godfrey, IL 62035
618-433-9748

In addition to their website, Bakers & Hale has a vibrant Instagram account. There, you can keep up with their new offerings. Click here to see a list of their local suppliers.

By Jolee Keplinger (C’20) | Principia Center for Sustainability

What it is: The Green Dining Alliance is a restaurant certification program. Since its focus is sustainability, this alliance offers practical strategies to help restaurants lower their environmental impact.

The Certification Process: For a restaurant to be certified, it must commit to a few Core Concepts. A few examples are banning Styrofoam, recycling, phasing out energy inefficient equipment. In addition, the restaurant must receive an audit. Various aspects of the restaurant relating to sustainability are evaluated, and if the score is 80+, the restaurant is certified! To maintain certification, a restaurant must receive an annual audit.

Click here to see an interactive map of all the GDA certified restaurants through the St. Louis area. Is your favorite restaurant certified?

GDA-Related Experiences

Last year, I had the opportunity to experience a GDA audit for recertification at Principia College. Jenn DeRose (the program manager), the college’s chef, and the director of sustainability participated. I learned how the point system worked, and joined the walk-through portion audit at the end. Due to a variety of sustainable practices Principia College has implemented, the 5-star rating was retained. (Click here to see what the GDA highlighted.)

My second experience with the GDA was at an event hosted at the Old Bakery, which is located just off of the Great River Road in Alton, IL. This restaurant is the first restaurant in Alton to be GDA certified!

In February, I participated in Alton’s first Green Business Forum and represented Hungry Planet Foods. Hungry Plant is a St. Louis-based, family-run company that specializes in plant-based meats. I worked there summer of 2018 as a marketing and communications intern. Click here to see some of the delicious recipes made with their products.

At the Green Business Forum, Jenn DeRose, the GDA’s program manager, educated the businesses and general public. It’s worth noting that the Old Bakery is the first restaurant in Alton, IL to receive this certification!

My third GDA-related experience was a class field trip to the restaurant. My Sustainable Food Systems course met with Jenn DeRose (who again, represented the GDA) and Lauren Patton, one of the restaurant’s owners. We learned about the Green Dining Alliance in relation to the restaurant. Jenn gave a presentation, and Lauren talked about her experience relating to sustainably in the restaurant business. We had a round-table style discussion and enjoyed Impossible Burgers. The restaurant’s higher-than-average selection of plant-based offerings was a major highlight. 

Comparing the Impossible to Conventionally Raised Beef:

It’s made with 100% plant-based ingredients, and packed with protein. A key ingredient is heme, an iron-rich molecule that’s also found in red meat. Taste-wise, you can’t tell it’s made of plants. If I didn’t know I was eating an Impossible Burger, I would’ve assumed it was 100% beef.

The carbon footprint is 89% smaller (according to a science-based life cycle assessment released by the company). In addition, this burger uses 87% less water, 96% less land, 89% fewer greenhouse gas emissions and 92% fewer aquatic pollutants.

In addition to the Impossible Burger, which is always available to order, there are many and other dishes featuring plant-based proteins. There’s even a weekly #MeatlessMonday special to encourage people to try a plant-based meal. Click here to see examples which are regularly posted on their Instagram account. 

Sustainability Highlights:

• Spent grain (from their brewery) is sent to a farmer in Fosterburg for cattle feed. Then, they use the beef from the farm on their menu when it’s available.
• The furniture was made locally (by Mwanzi), with reclaimed wood.
• Their food waste turns into fertilizer. It’s picked up by Total Organics Recycling, a St. Louis-based composting facility. 
• Since most of their solid waste is recycled, very little needs to be landfilled.
• Energy efficient LED lighting is used.  
• Energy efficient appliances, as well as energy-saving practices, are utilized.

In addition, the Old Bakery sources its ingredients from local producers such as Hansen Meat Co. (located next door), Rustic Roots Farm, Marcoot Jersey Creamery, and more!

For example, the Havarti cheese used to make this delicious grilled cheese sandwich is sourced from the Marcoot Jersey Creamery, which located in Greenville, IL. This sustainably-run family farm raises its cows on grass, and has existed for generations. I first encountered their cheese last year when shopping at Three Rivers Community Farm Stand. Click here to learn about my Three Rivers experience. There, you will see that Marcoot’s Havarti cheese is listed on my list of favorites. 

The Old Bakery is not only a great place to gather and eat, but also serves as a leader for the city of Alton in terms of sustainability. This is represented by their 5-star GDA rating.

Now that you’re more familiar with the purpose of this sustainable restaurant certification system, you’ll probably notice “GDA Certified” stickers posted on windows of restaurants throughout the St. Louis, MO area!

By Jolee Keplinger (C’20) | Principia Center for Sustainability

Amy Cloud isn’t your average farmer and initially, she did not intend to become one. Although she grew up on a corn, soy, and dairy farm in Michigan, the atmosphere didn’t resonate with her. Instead of following in her family’s footsteps, she decided to study English literature in college. While interning at a publishing company, Amy quickly realized that the literary life was not her calling. Fortunately, during her college education, she was introduced to Wendell Barry’s work.

Barry, an American novelist, poet, and environmental activist, holds deep reverence for the land, which is evident in his 40+ published pieces. 

Wendell’s work inspired Amy to incorporate an environmental science minor into her college education. This led Amy to apprentice on organic vegetable farms, and at one of them, she met her husband Jose.

Later, Amy was hired as a farm manager at La Vista CSA(Godfrey, IL). This allowed her to truly learn about the farm lifestyle and develop her skills. She realized that starting her own farm with her husband was the next step.

While working at La Vista, Amy talked to a biology professor from Principia College, (which lies on 2,600 acres in the nearby village of Elsah, IL). This conversation resulted an opportunity to lease land from the college.

After managing the CSA for three seasons, Amy and Jose were ready to establish Three Rivers Community Farm. There, they built a multi-purpose barn with their home on the second level. The first level houses the seasonal farm stand, produce washer, and stores food.

Currently, Three Rivers Community farm is Amy’s full time job, along with being a mother of two. Even though farm work can be physically demanding, she appreciates this hand-on, low-tech lifestyle. She’s grateful her kids can grow up playing outdoors and be able to have an abundance of fresh, organically grown food. 

How It All Started

I first met Amy last summer (2018) at Tower Grove Farmer’s Market, which is an hour away from the farm and Principia College. I was interning in St. Louis, MO at the time, and routinely visited farmers markets on Saturday mornings. While exploring the Tower Grove market, I stopped at Amy’s booth, and noticed the sign which stated the farm was located in Elsah, IL. I had heard about a CSA that was near campus, but I assumed it only served those who were members. I didn’t know Amy also sold at farmer’s markets and operated a farm stand on site. I couldn’t believe I had gone two years without utilizing this local resource.

Once I returned to Principia College in the fall, I regularly visited Amy’s farm stand and loaded up on fresh vegetables, fruit, cheese and eggs. By wintertime, the farm stand closes since production slows, but I look forward to visiting as soon as it opens in mid-May.

On one of my visits, I noticed a Principia professor (the same one who connected Amy with the land) shopping there. It was so exciting to see how the farm was benefitting the local community.

Last semester (fall 2018), one of my goals was to ensure that Amy’s locally grown goods would become integrated into Principia College’s Dining Services. I coordinated a meeting with Amy, our executive chef Trey McCartt, and our director of sustainability Karen Eckert. This meeting was a success, and it led to a collaboration between the farm and Dining Services. This fall (2019), farm-fresh produce should be expected!

A Fruitful Future

The relationship between the farm and Principia College will strengthen This summer. Principia student and biology major Allegra Pierce will be working there! For those living on campus, look forward to farm-fresh produce this fall!

The Farm-Fresh Difference 

Many people assume that simply buying organic produce from Whole Foods ensures optimal nutrition and flavor. At a local panel, which was part of my Sustainable Food Systems course, Amy emphasized that there is still a significant difference in quality when comparing freshly harvested produce to store-bought. She compared processed baby carrots to freshly pick, stem-on carrots from the farm. I learned that industrially processed baby carrots are soaked in a chlorine solution to prevent harmful bacterial growth. Personally, I’d much rather eat the whole, unaltered food, than a chemically processed version. That simple anecdote demonstrates the importance of sourcing local food that’s in its natural state. Even if a vegetable is sold fresh, whole, and grown organically, it may not be the best quality. 

Visit

Farm: 22935 Chautauqua Rd. Elsah, IL 62028

The farm stand is open Thursday and Friday from 10-7 and Saturdays 9-2 starting in mid-May through October. Their very popular plant sale is the last weekend in April, both Saturday and Sunday from 9-4.

Farm Stand / Farmer’s Market

What you can find:

• A wide array of produce
• Local apples
• Fresh flowers
• Free-range eggs right from the farm, locally sourced meats and Marcoot cheeses, spiced apple butter & more!

Personal Favorites: 

• Cucumbers 
• Carrots
• Spinach 
• Sweet potatoes
• Eggs
• Marcoot Harvarti 

Shopping Tip:

Reusable produce bags are an excellent way to reduce plastic waste, and advocate for a less wasteful & sustainable world. I ordered these Earthwise produce bags from Amazon.com.

Want to continue learning about local farmers? Click here for a short video.

By Jolee Keplinger (C’20) | Principia Center for Sustainability

Not too long ago, Blair and Dory Smith purchased a historic building built in 1877. The building was originally a dry goods store called Keller & Son General Merchant.  According to Blair, the idea of revitalizing the storefront had been “bubbling in thought for many years.” In 2015, the Elsah General Store became a reality. This store allows residents, tourists, plus students and faculty from Principia College, to experience a slower, simpler time.

The Elsah General Store is located in the historic village of Elsah, IL, which is located off of the Great River Road. When considering the fact that there are only about 600 residents there, it’s understandable that this is the only grocery store serving the area. 

Currently, the store offers locally sourced staple products such as baking ingredients, eggs, meat and fresh bread plus a variety of treats which include old time candies, vintage soda and ice cream. In addition, jams, sauces, dressings, maple syrup, honey, canned goods, and coffee are available. Blair defines local as being within 100 miles, which includes St. Louis, MO.

Initially, the local food movement didn’t register with Blair and Dory. One day, a customer inquired about “eggs from happy chickens.” This led him to specially source the store’s eggs from a local and humane farm. Even though these eggs cost more, he emphasized that his customer base appreciates them. This demonstrates how sustainable and ethical options can be a beneficial business move.

Each week, Blair commutes to St. Louis to shop for locally made specialty products. This demonstrates his dedication to offering the locals a variety of locally produced options without having to drive an hour into the city.

The Goodies Table features products from the weekly St. Louis shopping haul. One dessert which is unique to the region is gooey butter cake, a St. Louis speciality. Blair purchases the gooey butter cakes from Ann & Allen Baking Company. This business bakes over 70 flavors! You can expect to find the original flavor, as well as a special flavor which changes each week.

My favorite items from The Goodies Table are the Kakao chocolates. This Maplewood, MO confectionary only uses the finest natural ingredients, ensuring exceptionally high quality chocolate. 

This table filled with local specialties isn’t just reserved for sweets. You can also find savory options, such as Billy Goat Chips.  Once you taste these hand-crafted potato chips you, will never want settle for the mainstream, mass-produced version ever again.

Another local speciality found at the store is Ringhausen’s Apple Cider. This delicious drink is only available September through December. What’s special about this product is that the apples are picked right off the trees. You’re probably thinking “aren’t all apples picked from trees?” For cider, most of the apples used are actually the discards that have fallen to the ground.

Speaking of drinks, Blair spoke fondly about BunkHouse Joe coffee, which is roasted in Feildon, IL, which is only a half-hour drive away. He’s even met the owner and learned all about their extensive roasting process.

This post only covers a few product highlights. I highly recommend paying the Elsah General Store a visit. There, you will most likely see Blair at the register, and hear more about his passion for providing high-quality, locally sourced products. 

Location: 

22 LaSalle St.
Elsah, IL 

Store Hours:

Wednesday – Saturday 10:00 – 5:00

Sunday 12:00 – 5:00

Closed Monday & Tuesday

Click here for a full list of products.

By Jolee Keplinger (C’20) | Principia Center for Sustainability

Why make local food the next focus? The answer is simple, yet complicated. The ultimate goal of this blog is to promote a holistically sustainable food system. As you probably know, there are many viewpoints regarding the best way forward. These stances range from the plant-based movement to regenerative ranching. There’s also the organic vs. conventional conversation, and the whole issue surrounding food waste. All of these movements play a significant role in the broad topic of sustainable food production and consumption. 

Rather than one-dimensionally viewing a certain method of farming or eating as being “good” or “bad,” I believe it’s important to address the topic with a local lens. Progress is being made in many forms. In some locations, it’s not so obvious though.  Fortunately, with a bit of time, education, and a solutions-based journalistic approach, the trending topic of sustainable food can effectively be addressed.

Each so-called sustainable “solution” has many positive aspects that should be highlighted. Although becoming a locavore will not make the largest environmental impact, focusing on local food production, as a subcategory of a sustainable food system, allows for many connections to be made.

Now, I will be highlighting various aspects of sustainable food, throughout the St. Louis/Elsah, IL area.

This blog serves a a communication tool, raising awareness of what’s in my backyard as a student at Principia College. Rather than complaining about the unfortunate state of the mainstream food system, I want to educate, inspire, and create positive change by documenting the abundant local and sustainable options that exist for those living from the village of Elsah, Illinois to metropolitan St. Louis, Missouri.

Now, it’s time to tackle a persisting problem in our society. These days, most of us are highly disconnected from our food. In general, most people don’t care where it originated, who grew it, and how it ended up on the table.

So why should we care?

• Food plays a crucial role in our quality of life. Unfortunately, many of us are at a disadvantage.
• The U.S. food system is contributing to pressing public health problems such as obesity, health disparities, and environmental degradation.
• Food that is cheap and widely available is typically high-calorie, low in nutrients, and over-processed.
• We’re not eating enough real food; we’re eating too many food-like products.

If you’re still not convinced, here are three reasons why:

1. Mindful Living

In a world of abundant food, the thought of mindfully sourcing each food item may seem excessive for all the non-foodies. I’ll admit that shifting from quick and simple grocery store trips to seeking locally grown and raised food is a process. Although it requires a few logistical shifts, it’s absolutely worth it.

The more time one spends doing an activity, the more one tends to value and appreciate it. For example, carefully selecting ingredients and cooking a meal is not simple, but the end result is far more meaningful.

Food diversity and new experiences: two reasons shop locally! Yes, these purple beans are turning green as they cook. I never would’ve known magical beans like this existed if I hadn’t visited my local farmer’s market.

2. The Local Economy

Supporting local farmers by purchasing their foods keeps money in the community rather than sending it to a massive multinational corporation which is not likely to directly benefit the local area.

This is called voting with your wallet. Developing relationships with the local food producers builds community resiliency, and further establishes one’s sense of place within a community. 

Imagine if everyone were to strive toward this. Communities would be stronger regarding food-secure, financial stability, and socially. In a world full of increasing uncertainty, striving to utilize local resources builds resiliency, and fosters a peace of mind.

3. Environmental Sustainability

Relevant Term: “Food miles”

This is the distance food travels from where it is grown to where it is ultimately purchased or eaten by the consumer.

• Locally grown or raised food = less miles traveled from the farm to fridge. This means: less pollution, less waste & less resource depletion 
• Did you know sourcing food locally can also be a better bang for your buck nutritionally? Read this NY Times article to learn more!