Source: CC image on Flickr by Johnmuk
Locavores are the rise, and more than that fringe are the people who try and get an increasing amount of their foods from local sources. The ideas involved include knowing where your food came from, and supporting local food production, which usually means lower environmental costs.
There is a common theme of locavore challenges come harvest season now. Here in Brattleboro, we have the Windham Localvores Local Food Week which starts on september 13th, and the internet based Eat Local Challenge in october.
But things can't be as simple as just eat locally. What if your neighborhood is home to one of the biggest pork processors in the country? And most of the farms around the area are factory farms? At least the food doesn't have to travel as far to the supermarket. The News & Observer of North Carolina had a couple of articles this summer which followed the life and death of a pig that was exceptional. The N&O pig was raised on a small farm in the heart of big pork country. He was a heritage animal, and a product of natural breeding. He lived a little longer than his neighbors on other farms, got to do "pig things", and then went to slaughter at another small operation.
Watch both the audio slide shows.
Ossabaw Hogs, Naturally Raised
Ossabaw Hogs, Farm to Market
And here are the articles that went with them:
Rooting for Locavores
Gone to Market
Katie and I try to eat locally, naturally, frugally, and flavorfully. So far there is no rubric that combines these values and gives an absolute output. We have to just live our lives, and try our best tobe satisfied with the outcome.
Thanks to Varmint Bites for informing me of the articles.