Starting up

I had meant to post a blog entry much sooner than now but a whirlwind of a week and way too many late nights dedicated to thermocouples and thermistors has kept me quite busy. Not to mention really tempted to stray from my commitment (and it’s only the first week). However I have eaten a big bite out of my pre-challenge food stash.

But back to reporting on a much more cheery topic: The Ann Arbor’s Farmer’s Market!

This past Saturday I made a trip down to Kerrytown to stock up on local produce and it was a bountiful trip. I cam home with:

• Purple broccoli
• “Cheddar” cauliflower
• Shiitake mushrooms
• Cilantro
• Pea spouts
• Beets
• Red peppers
• Basil
• Brussels sprouts
• Basket of habanero peppers
• Basket of Hungarian peppers
• Heirloom tomatoes
• Red tomatoes

I did not go into this trip with specific recipes in mind but I came out with a few, tomato sauce for the heirloom tomatoes, pesto for the basil, and lots of hot sauce. All of which I will be able to preserve well into the winter.

And preservation is what I am worried about since I am about one month away from eating quite a bit of squash (http://www.simplesteps.org/eat-local/state/michigan). Luckily I am planning ahead! After a short blanching, my purchased broccoli and cauliflower are now chillin’ in my fridge. Now I need to figure out what to do with the fresh stuff…

Well my “Local Recipe” bookmarks folder is getting quite large so once I get over my debilitating indecisiveness there will hopefully be a beautiful, local entrée to post about!

The Beginning

I am starting this blog to document and share the experiences that I have over the next... unknown time frame... that I will be living as a locavore. My "low carbon diet" is based off of the statistic that the average food item travels 1500 miles from farm to fork (A commonly referenced statistic based off of a study called "Food, Fuel, and Freeways" conducted in 2001 by the Leopold Center for Sustainable Agriculture in Iowa). Eating local means decreasing the carbon emissions that are generated by transporting food far distances. This adventure was sparked by a personal "sustainability goal" required by the Graham Undergraduate Sustainability Scholars seminar that I am taking this fall semester.

I officially submitted my goal as the following:

"I will attempt to eat most, if not all, local food. I plan to purchase food products from the People's Food Co-op and the Farmer's Market. On top of eating locally, I will also try to purchase most, if not all, unpackaged foods (produce and bulk items). I will save all waste generated by these said items (not including food waste).

Food items that I will not limit to local sources include spices, tea, coffee, and items that I already own.

Setbacks I foresee include lack of variety of crops that grow in Michigan in November and December, difficulties eating out with friends, time management between school and cooking all of my meals.

I plan to track my progress by keeping note of all the food items that I purchase over the semester, creating a blog of my experiences, and taking pictures of my experiences and meals."

I sincerely look forward to the months ahead of me because this challenge is forcing me to focus on my relationship with food, an entity that I consider a true love of mine. Convenience, a substantial factor in most people's food choices, will no longer be a significant component in my own food choices. Instead I will focus on taste, quality, and the impact and consequences of the food I purchase and eat.

The resolution has been made though the details are not set in stone. I expect that my rules will evolve as the days roll by and with each new obstacle. Anyways, I am excited that you are taking the time to share this journey with me and I hope that you post any comments/questions/concerns!

Let it begin...