In the last post, “Seasonality saves cost,” I discussed the economic and environmental benefits of eating within the seasons. I wanted to share this perspective to highlight an important piece to meal planning and eating locally grown foods. Today I want to further examine the complexity of eating locally-sourced, seasonal foods. The impetus for today’s discussion grows out of a response I received from a friend on this post (via Facebook):
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The 100-Mile Diet vs. World Hunger (part 1)
Urban Foraging
For those of us who lack the knowledge to hunt and gather our food in the wild, fear not! There is a rising interest in foraged foods and for us lucky West coast folks, there are some great resources on urban foraging.
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Foraging (part 1)
When it comes to procuring food and preparing it to the best of one’s ability, three resources are required: time, money and knowledge. In the last couple posts I discussed the role of convenience in our modern American appetite. On the spectrum of food preparation, convenient foods are at one end and at the other lies foraged foods. The “hunter/gather” mentality is rarely practicted among populations in industrialized societies. And yet there is a romanticization of this “primitive” means of gathering sustenance. Like many people who want to be connected to their food, foraging seems like an obvious next step.
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