10 Things We Should Teach Every Kid about Food

Food is essential to our survival. It impacts our health and wellbeing. It has the power to bring people together.

Food can be manipulated in many ways, from cooking to processing to using it as fuel. It provides tremendous opportunities to create value, and, as such, food is big business.

Much of the food we eat starts as a simple seed, or one that has been genetically manipulated to achieve some desired objective. From there, food can be growing in any number of ways, from conventional to organic and beyond, before it finds its way to our plates.

Food touches nearly every aspect of live, so it is essential that we understand it in the fullest context possible to ensure we, as consumers, make well-informed, everyday decisions. Unfortunately, for many of us our days of being educated and/or changing our ways are mostly behind us.

That is why we must focus on our children by finding creative ways to reintroduce food in its broadest sense into their everyday activities, starting with school, in order to close the knowledge gap between farm and plate.

Here are the 10 things I would integrate into our children’s educational curriculum to give them a fighting chance at making the joys of sustainable food central in their lives.

  1. The Food We Eat – Since most kids have little knowledge of where the food they eat comes from, we start with an understanding of what we eat as a society. Showing them a simple breakdown of consumer food expenditures, e.g., 25% on fast food, will give them a sense of our food priorities. As kids mature, discussions about how our food choices impact other thing would evolve into a new Sustainable Economics (SE) track in middle and high schools. Sustainable Economics, in my mind, is the replacement for the traditional Home Economics, which carries too much baggage. As you will read below, SE shows up in a number of places.
  2. Farming in America & Abroad – If you are active in discussions regarding sustainable food, you have repeatedly heard about the knowledge gap that has grown over the years between consumers and where their food comes from. Ideally, kids at a young age should take field trips to diverse, working farms to see first-hand what goes on day after day on a farm. From there the discussion should turn to the history of farming in America, current trends, how farms are financed, what they grow/raise and so on. Along the way, kids should also be introduced to the idea of farming as a career, something that I can never recall hearing during my childhood.
  3. Plant Biology – Since kids love getting dirty, this might be one of the more popular topics during the elementary school years – playing in the dirt (soil). In addition to studying soil and its different compositions, every kid should witness firsthand the magic contained within a simple seed. Watching seeds germinate and grow into plants, bear fruit, die and return to the soil will help them understand one of the more important circles of life. With more basic science under their belts, attention can be turned to heirloom, hybrid and genetically modified seeds to expand their understanding of ways man manipulates seeds and why, as well as fertilizers and pesticides and their impacts on the water we drink, air we breathe and food we eat.
  4. Gardening – While understanding larger-scale farming operations is important, kids should also be taught the possibilities of human-scale gardening, something they can practice throughout their lives. This topic represents a cornerstone of my proposed Sustainable Economics curriculum since it gives kids the power to control where some of their food comes from, whether that food is used at school or taken home.
  5. Cooking – Another cornerstone of Sustainable Economics would be instruction on cooking, something that should be required just like physical education given the importance it plays in our health and wellbeing. Topics that can be superficially explored at the younger ages before more in-depth dives in middle and high schools might include techniques, tools, recipes, flavors, sensory experiences, chemistry, seasonal menus and more.
  6. Composting – Food waste is created throughout the food cycle, so teaching kids about the importance of composting is a final cornerstone of Sustainable Economics. Using Will Allen of Growing Power as an example, kids should be encouraged to embrace composting soil, dig their hands in it and get to know worms and other creatures working hard to break down our food waste. They should also learn the proper ways to use compost to help nourish the soil and help certain plants grow stronger and produce more tasty food.
  7. Industrial Food System – Moving into middle school, the emphasis on getting their hands dirty and familiarizing themselves with kitchens and cooking should be gradually replaced with expanding their understanding of food systems, i.e., how food is grown, processed and delivered to consumers. America’s industrialized food system could be nicely integrated into macro and micro economic studies, covering such topics as economies of scale, regional to global economies, industry consolidation, monopolies, process uniformity, etc. Kids should also be taught to contrast this dominate food system with historic systems, as well as (re)emerging regional food economies.
  8. Food Advertising – The food industry spends tens of billions of dollars every year promoting its food products. The level of sophistication used in food advertisements and marketing methodologies cannot be understated. Nor can its effectiveness at influencing choices people make about what, when and where they eat. Developing classroom exercises to help kids understand advertising techniques would go a long way toward ensuring that this highly targeted demographic learns to read between the lines.
  9. Government Programs – While it may seem a little dry on the surface, studying the changing role of our government in the food system could be turned into some pretty entertaining and impactful materials. Just look at some of the more popular food documentaries that have come out in the last couple of years, especially ones like King Corn. It may be difficult for kids to think about ways to influence government programs, but without a base of knowledge they won’t even bother trying.
  10. Food Entrepreneurship – When it comes to innovations in food, especially with regard to sustainable food, I have a strong bias toward teaching kids about the Pro Food framework I developed. Pro Food focuses primarily on regional food economies, so kids should also be exposed to entrepreneurs that are working to change the larger industrial food system mentioned above, since it will likely continue to be the primary source of food during their lifetimes. Like farming, there are many career opportunities in and around the food we eat, so it is important that we encourage young people to consider careers in sustainable food.

In the end, knowledge is power, and giving successive generations the power to demand fresh, environmentally sustainable and tasty food offers a glimmer of hope for the many advocates in the trenches today working to revolutionize our food systems.

Of course, like so many other things, getting sustainable food into school curriculums may be very difficult given many entrenched and powerful interests. The good news is that everything on this list can be adapted to our home lives. It will take a commitment of time, energy and probably a little money, but the results will be priceless.

Every Kitchen Table is a proud supporter of Food Renegade’s Fight Back Friday and The Kathleen Show’s Prevention not Prescription initiatives.

Advertisements

What the Heck is ProFood Anyway?

Guest Blogger: Orren Fox is 12 years old and lives in NoBo (North of Boston). He goes to school where there is a greenhouse and a bee hive! Orren has 24 chickens and four ducks (three Call Ducks and one beautiful Mandarin). He is really interested in farming and the ethical treatment of animals. Orren would love to change the way egg layers and meat birds are raised. He says he has a lot to learn. He blogs and tweets about these issues.

Every Kitchen Table is a proud supporter of Food Renegade’s Fight Back Fridays.

ProFood is two words smushed together. They were smushed together by people who were trying to get across a new idea. That idea was trying to get people to think about the food we eat in a different way. Right now there is a lot of “food” in the supermarket, but not much of it is PROfood.

So, what is ProFood?

“Pro” means you are “FOR” something. For example, I am pro ethical eating. That means I support it. I believe in raising animals in a way that is humane and respectful. I’m a humane-itarian. To be ProFood means you are FOR food. That sounds funny, but what I mean is that you think about food, you care about food and you will make an effort for good food. I am also Pro chocolate and Pro Red Sox.

Also, “Pro” means professional, to be a pro at something you are the best. I am really into Pro Sports and the people who participate at the Pro level are PROfessional. They have spent a lot of time working at their sport to the point where they are the best. I’d like to be a Pro Basketball player and play for the Celtics.

To me ProFood is both of these ideas. ProFood is the very best food and ProFood is a way of thinking and acting that is “For Food”: it supports and respects the farmer who grows it, the person who picks it, the land it is grown on, the person who cooks it and the people who eat it.

Right now it doesn’t seem as if America is very ProFood.

People don’t really think about food, we expect it to taste good, be available all the time, be convenient, be safe to eat and I guess not cost too much. People don’t value good food. It seems as if people are always trying to find the cheapest food, not the best food. I think people might care more about the quality of the gas they put into their car than they do about what ingredients they put into their body. I don’t think most people would say they are ProFood.

If America were ProFood we wouldn’t accept food with dangerous ingredients in it. Unfortunately there are chemicals in our food that aren’t good for us kids. My mom just finished a book called The Unhealthy Truth by Robyn O’Brien, and she told me about the problem with artificial colors and artificial growth hormones. Think about it. We are kids and are still growing, think what happens when we drink milk or eat meat where the cow has been given artificial growth hormones. What do you think it does to kids’ bodies? I’m sure someone would tell me “Oh don’t worry about it, it won’t get into your body.” I don’t believe that. It just doesn’t make sense. If you feed it to the cow, and I drink the milk or eat the meat, you’re feeding it to me. I don’t want it. I’ll grow on my own.

Why do I think someone will tell me not to worry about it?

I think because everyone expects that the food we eat won’t be bad for them. We expect all food to be safe and maybe even good for us. Did you see the article on the front of the New York Times on October 4, 2009? Woah. A girl named Stephanie was paralyzed from eating meat that was considered safe. Why would a company make something that is so dangerous? Think about all the chemicals in some candy. It isn’t good for us. I imagine it is hard work to make everything safe all the time, but it seems as if this should be the top priority of a food producing company.

How can we make America or even just your own home or school ProFood?

  • Choose pesticide free, hormone free, and artificial color free foods
  • Drink water instead of high fructose corn syrup sweetened drinks
  • Eat fresh foods like an apple or sliced red pepper rather than foods that never rot.
  • Ask where your food comes from and how it was raised
  • Plant some seeds in the spring in a little pot and if you grow too much share it with a neighbor
  • Respect the farmer, rancher, farm workers, animals (they are farm workers too) and the planet. (Some of these ideas come from Food, Inc.)

I hope in the future we might see more small growers, farmers, bakers, cheesemakers, in our neighborhoods.  Obviously not everything we eat can come from right down the street, but if there were more, we would know how the food was raised and we would be able to support our neighbors. Having little farms throughout neighborhoods would really help people be ProFood. You can even do it in cities, just look at Will Allen and Novella Carpenter ( I’m reading her book now called Farm City) This obviously won’t solve everything but it is a start. I think at some point the big companies need to think in a way that is more ProFood than promoney. I’m sure people will say I’m naive. They are right. I have a lot to learn. But, hey it’s a start.

Right now we have about five new small organic farms that have popped up in our area, so we can go by and pick up fruits and vegetables that were picked that day. These farms are also canning some of their crops so they will be available through the winter. One local farmer, Matt, showed me how he has invented a drop ceiling for his greenhouse, so when it begins to get cold he can continue to grow greens without having to heat the entire greenhouse. He is doing this so the cost of the greens are not too expensive.

I am doing what I can to help my friends to be ProFood – I am hoping to start a Farm Club at school! Right now I’m struggling a bit, trying to figure out what subjects to cover. Someone on Twitter suggested start with soil. I think that is a good idea.

Mr. Smith Plays the Farm Card

Picture an angry young man with a sign. He appears to be agitated, holding a sign that condemns what his opponent stands for. There’s a chain link fence behind him.

Take a second to capture how you feel about those three sentences. Has your heart rate jumped? Do you associate with the protester? Do you want to get in his face?

Whatever your reaction, that is the first impression you get when reading The 10 Reasons They Hate You So, a clearly provocative post on the site Truth in Food.

With your blood now pumping, the author, Mike Smith, takes you through the first five parts of “his” defense of industrialized food (his agenda is clearly bigger than his own). Had he not presented the image I mentioned above or used words like “hate” in his title, the piece would have likely slipped under the radar. My guess is he knew exactly what he was doing.

Right from the start, Mr. Smith works hard to make “good food” advocates out to be a powerful force hellbent on destroying our abundant food system. He goes so far as to refer to these people as the “food-consumer-activist complex.” It’s laughable to pit citizens against the real force in our food system – the Food-Pharma-Health Complex, especially when you consider how unchecked these industries have become in the U.S. economy.

Now on to Mr. Smith’s Top 10:

#1:  They hate you because you trust in science.

Science is Mr. Smith’s answer to the world’s problems. The advancement of science has always offered tremendous power in improving our well-being. But when it becomes entirely controlled by for-profit entities that leverage it for the sole purpose of making money, all bets are off. You see, our democratically-elected government has been giving capitalism a free ride for decades, allowing near-monopolistic industries to hide behind science. Consumer health be damned, we’ve got to feed the world (and our shareholders) with calories (and cash), regardless of the side effects.  I’m fairly certain that most serious sustainable food advocates don’t question the value of science. What we do question is the application of scientific discovery, which has been concentrated in the hands of a handful of corporate giants through invention or acquisition with a single bottom line in mind – money.

#2: They hate you because you’re messing with their kids.

I’m not a highly educated woman, but I am the father of four kids. Does that mean I can’t be against industrialized food? Is it out of the question that I am concerned for more than my own family? It would seem that being concerned about the welfare of children equates to being a “new-age anti-tech advocate.” How does Mr. Smith rationalize such an absurd claim? He bashes leading sustainable food voices that have extensive knowledge backed by equally extensive research to back up their claims. Mr. Smith, I’m starting to believe you don’t like women; or kids for that matter.

#3: They hate you in order to fight the power.

What is science other than man’s way of trying to make sense of (and control in many cases) what is an otherwise complex world? I would never suggest that such a quest is without merit, but to put it ahead of the human spirit is what bothers many who push back against science-driven industry’s onslaught to reshape the natural world. Apparently, Mr. Smith believes that man has the potential to do this without harm. I wonder if he stopped to think that all of that is based on “belief.” On a related note, after bashing academically inclined thinkers several times by this point in his post, Mr. Smith is starting to appear very academic to me with his citing of Gandhi, Foucault, Borlaug, Berry and others. I wonder if he realizes that he may just be one of “us”.

#4. They hate you because you’re white.

Minority ownership of U.S. farms is concentrated in small, barely-getting-by farms, not the heavily subsidized, monoculture crop farms that feed our industrial food system. Stop playing the “Farm Card” Mr. Smith. It is without merit. I’d also recommend you stop acting like an academic with phrases like “today’s postmodern critics of food production deal in symbol and metaphor.” Letting your true colors show through like this can’t be good for your reputation in the non-foodie, profit-at-any-cost industrial food space.

#5: They hate you because you’re male.

Again, Mr. Smith plays the Farm Card, this time with regard to gender. He tries to make it sound as if all those women working on farms are on par with the male-dominated, monoculture, heavily subsidized farm operations that dominate farming acres and revenues. You miss again, Mr. Smith. The problem is that after making such an argument, first on race, then on gender, you give the reader such a clear indication of your bias. Did you intend to do that? Did you intend to convince those opposed to your position to convert? In either case, I must say your tactics lack sophistication and will have little impact other than to further polarize the debate. Well played. Not.

With that, I can hardly wait for Mr. Smith’s next five hateful reasons to further polarize the knowledge gap between farmers and eaters. I’m especially excited to read how he invokes Norman Rockwell and Ronald Reagan to make his points. Reagan is a no brainer, but Rockwell intrigues me.

Yipee!

SARE’s Farmer Rancher Grants – Helping Farmers to Market

Have you heard of the Sustainable Agriculture Research and Education (SARE) program? Since 1988, the SARE program has been helping advance profitable, environmentally sound and community oriented farm systems through grants to farmers and ranchers.

If haven’t heard of the SARE program, don’t worry; you’re not alone.

Thankfully, my friends over at Cooking Up A Story (CUpS) have developed the first in a wonderful series of stories showcasing the rich heritage, knowledge, and individual stories of some of our past farmer grant recipients. It starts with The Imperial Stock Ranch a 30,000 acre sheep ranch in Eastern Oregon, which began in 1871. CUpS does a wonderful job capturing the ranches challenges to its very survival, as well as its solution to direct,  market value-added yarn to retailers and apparel designers.

Please check out the complete story with video, and watch CUpS for future installments.

Great stuff!

5 Ways to a Better Eat Local Challenge

Like any good entrepreneur, I believe there are always better ways to do something. In this particular case, I have identified five ways to improve Eat Local Challenges to ensure they best achieve their desired objectives. Before sharing those suggestions, let’s make sure we’re on the same page regarding why such challenges exist in the first place.

Ask 10 people why they eat local and you’re bound to get 10 or more different answers. In Burlington, Vermont, where my family just completed its weeklong “eating local” adventure, the reason for the challenge was loosely described as:

“Help keep your community thriving by being becoming a Localvore! We love Vermont and want to keep as much business as possible in our wonderful home! Anytime you buy locally grown or produced products, you keep money and jobs in Vermont.”

In the Mad River Valley of Vermont, where its localvore chapter is well known, its Eat Local Challenge the week before Burlington’s had the following objective:

“The Eat Local Challenge is an event where participants pledge to eat only locally grown and produced foods.  Participants will have the option of choosing to pledge by the meal (one or more meals), by the day (one or more days), or for the entire week.”

Notice a pattern?

Perhaps it’s unique to Vermont, but it seems that the primary reason for participating in an Eat Local Challenge is because it’s a good thing or the right thing to do for your community and the regional economy. Not bad, but after spending a week in the trenches with my family, I’m convinced we need a better objective. Here’s my suggestion:

To fundamentally change the region’s food system – from seed to plate – to ensure locally grown, raised and processed food is widely available and easy for consumers to find and purchase from regionally-owned retailers.

Think about that for a minute.

Rather than simply joining a challenge to feel good, shouldn’t we be doing so with the intent of demanding change and reinforcing those demands with our actions and dollars?  If everyone involved, from the farmer to the processor to the family of six is thinking “fundamental change”, then that is what they will be talking about, brainstorming about and working toward.

With that objective in mind, here are the five things I believe must change or be improved to make every Eat Local Challenge successful in driving permanent change in our regional food systems.

  1. Season-Long Challenge – In today’s hectic, go-go world, people need time to ease into new ideas. That is why I’m recommending that Eat Local Challenges begin when school gets out and go through the autumn harvest. Giving people the chance to get their feet wet, try new foods, try growing and preserving their own food, etc. will go a long way in winning their hearts, minds, pocketbooks and, most important, ongoing commitment to local foods.
  2. Food System Coordination – With a longer window to positively impact behaviors, it will be critical that more food chain businesses participate and promote the Challenge to keep in front and center in people’s minds. Farmers markets and CSA programs are two great places to reinforce the Challenge, as are restaurants and food retailers (thinking weekly Challenge Specials). The point is that by aligning the Challenge with most of the growing season, we make eating local a bigger, more visible part of everyday life.
  3. Shades of Local Labeling – Possibly my biggest frustration with eating local is finding local food, beyond produce, which at times can be a little challenging as well. My suggestion is to develop a Challenge labeling structure that allows farms, processors and retailers to help direct consumers to foods containing all or some local ingredients that were partially or completely processed within the Challenge radius (typically 100 miles). The highest marks and “most attractive” label would go to products that were 100 percent grown/raised and processed (if applicable) in the region and sold by a retailer that is 100 percent regionally owned. You could throw “organic” or some other sustainable criteria on top for good measure. You would also provide labels for “Shades of Local,” which would allow products with greater than 50 percent local traits to be considered the next best alternative.
  4. Peak Week Celebrations – Rather than have the Challenge be a single week, where by the time it is over most people are just getting their legs under them, why not have the season-long challenge culminate in a Peak (Harvest) Week celebration? Participating consumers would go for the 100 percent local diet during this week, which they would hit in stride, with the added bonus of people coming together to celebrate the Challenge, food producers, retailers and each other.
  5. School District Involvement – Given our kids will likely be back in school when the Peak Week hits, and given my kids first-hand experience with school lunch hours, it will be ideal to have the region’s school dialed in on the challenge. While they may not be able to alter their lunch menus much, they like retailers could draw attention to the “localness” of menu items. In addition, they could actively promote the Challenge and encourage teachers and students to do their part to raise awareness and increase consumption of local foods.

Now imagine this happening every year and capturing more participants from all walks each time around. The real, measurable impact in every region employing such an approach will make it all worthwhile, especially as permanent, year-round, regional food options become more available. Think of it as an upwardly spiraling regional food economy. Get the picture?

Of course there is one problem my regions will face in trying to implement these suggestions – lack of resources.

That is why I am recommending that local food retailers drive this more advanced version of Eat Local Challenges based on its potential to serve their bottom line interests, while equally benefiting the regional food economy.

To be clear, when I say “local food retailers” I’m talking about locally-owned stores, not your “friendly” national-owned, 50,000-square-foot, 45,000-item supermarket just around the corner. Such businesses need not apply.

Now who’s with me?

Related Posts:

10 Joys of Eating Local

Yesterday, my family finished a week of opening our eyes to something we thought we understood pretty well, but were humbled by reality – eating local food.

You see, for the last four years we have been making conscious choices about how we spend our food dollars, and, as a result, firmly believed that what we were doing was great for our regional food economy. We joined a community supported agriculture (CSA) farm. We shopped regularly at our local food cooperative. We even grew a large family garden this year.

As it turns out our actions, while definitely important and pointed in the right direction, were much further from being classified as “localvore” than we realized. Because of that this week’s Eat Local Challenge turned out to be more “stressful” than expected.

Yet, I remain very proud of the job my family did, from my four year old daughter to my very patient wife, who thankfully has a gift of making just about anything taste great.

With that in mind, I am wrapping up our first Eat Local Challenge with 10 Joys we took from this eye-opening experience. We are already building on these joys and expect to leverage them again next year when we once again engage in the Challenge.

  1. Common Family Goal – When was the last time you can recall your family sharing a common objective for an entire week, an objective that you talked about every day? It’s hard to imagine too many things bringing people together more effectively than food, whether preparing a meal together or sitting down around a table to share the bounty. Last week’s Eat Local Challenge did just that for us.  Even better, as a family that takes its food pretty seriously, we spent most of the time trying to understand how far eating local could take us, where it worked well, what was missing, etc. An invaluable experience on so many fronts.
  2. Breakfast Together – It’s funny how something like eating local for a week can force a family to spend more time around its kitchen table. With three distinct morning schedules (i.e., people eat at different times) and many of our standard breakfast options (bagels, cereal, toast) were off the table due to a lack of localness, we resorted to preparing breakfast nearly every day. This meant that to “get it while it’s hot,” everyone needed to be in the kitchen ready at the same time, ready to eat. A nice bonus, although there were definitely some gorgy kids!
  3. Food Found – Prior to this week, we never thought twice about reaching for the olive oil or all-purpose flour; and we reach quite often it turns out. Forced to reconsider these commonly used ingredients, we were happy to discover several Vermont-made alternatives, e.g., Rainville Farms Cold-Pressed Sunflower Oil and a wonderful array of flours from Gleason Grains and Butterworks Farms. Our pantry has made room for these newcomers, which I expect will retain their popularity from last week. Having said that, there are many more needed; an opportunity for the numerous food entrepreneurs tucked away throughout the region.
  4. Vermont Wine & Cheese – OK, so we’re not perfect. We didn’t give up wine for the challenge, but we did look for and bought only red wines made by Vermont wineries that grew their own grapes, including Boyden Valley Winery (our favorite VT winery), Shelburne Vineyard, East Shore Vineyard (really enjoyed their Cabernet Franc) and North Branch Vineyards (first experience drinking a Marechal Foch – liked it!). Of course, what wine drinking opportunity would be complete without artisan cheese to go with it? Thank God for Vermont cheese makers! They are arguably some of the best in the world, as everything we tasted was absolutely wonderful, especially Cabot’s Clothbound Cheddar and Jasper Hill’s Bayley Hazen Blue (my personal favorite).
  5. Making Something Out of Nothing – What I’m really getting at is how in the course of a single week my family learned ways to make something we were accustom to preparing out of different sets of ingredients. Improvisation is hard enough as it is for most people, but throwing a local requirement on top of that makes it all the more challenge. As my 11 year old said as we were finishing up our last Challenge dinner, “We made things different, but they still tasted good. It’s great to know we can make things with different stuff.” Another great lesson learned.
  6. A Teenager’s Perspective – What would an Eat Local Challenge be without the tension hovering around a teenager trying to carve out his or her own path? Peaceful? Less stressful? Perhaps. But what I found rewarding was watching my teenage daughter test new boundaries of her independence by objecting to something she didn’t think was all that important; this despite my active involvement in the overall Eat Local Challenge. It was admittedly frustrating, but also required compromise, both important parts of raising a strong, independent child.
  7. A Budding Chef’s Perspective – My 11 year old daughter loves to cook. She has been doing so for years, and has become quite good and is very helpful to have around in a busy kitchen. Perhaps that is why she was more aware than anyone in our household regarding local foods. She was also the one most dedicated to following the rules. To put this in perspective imagine someone who loves good food heading to the school cafeteria with brown bag in hand (all local stuff) where her friends offer her Positive Pie pizza or homemade cake with homemade icing. It wasn’t easy, but she not only did it, she also hip-checked me on occasion to make sure I stayed on course.
  8. Bradley’s Beat – Within moments of announcing that I was going to be officially blogging about the Eat Local Challenge, you could see my son’s wheels turning. You see, he’s an aspiring newspaper man, having started his own weekly (in home) newspaper when he was eight years old – The Plainfield Press. In fact, he had already written a piece for my Every Kitchen Table blog titled O’Donalds: The Organic McDonald’s, which describes his vision for sustainable fast food. It received a lot of praise from my readers, so I was thrilled when he wanted to write about the Eat Local Challenge, just like his dad! His Eating Local – A 10 Year Old’s Perspective post did a great job setting things up for the week.
  9. From the Mouths of Babes – If you’ve ever had children, then you know how funny they can be, especially when they are young. With that in mind, imagine a cute little four year old at Hunger Mountain Co-op shopping with her mom during the middle of the Eat Local Challenge. She asks for something, which her mom tells her she can’t have because it’s not local. After a couple requests, it starts to settle in that a lot of what she wants she can’t have. For the balance of the shopping trip she adapts. She points to something and instead of asking for it simply says “It’s not local. We can’t have it.” Makes me think that a generation of similarly enlightened kids has the power to change just about anything!
  10. Seeing Opportunities – As a budding food entrepreneur, what really jumped out to me this week is just how limited consumer choices are when shopping for food. Yes, I know, today’s supermarkets carry over 45,000 products on their shelves, so how can I suggest there are not lots of choices.  It’s simple, really. The next time you go shopping try to determine which of the products you want to buy comes from within 100 miles. Make it 500 miles if you want. The point is that you can’t typically determine such things with the exception of a well-managed, local-oriented produce department. As our food system has become increasingly consolidated and centralized, consumer-friendly information has disappeared, as has the overall transparency of knowing where our food comes from. Building transparent, regional food systems has the potential to disrupt the status quo in important ways, so it’s time to get to work!

There was a more to the Eat Local Challenge than I could possibly capture here, but I hope that after reading this, along with my previous blog posts, you and your family will join us next year to experience similar things for yourself.

If you participated this year, I hope your experience was equally joyful (along with whatever other emotions you felt) for you and that you will be that much more prepared for the next Eat Local Challenge.

Bon appétit!

Related Posts:

  • Day 1 – Refrigerator & Pantry Stocked for Local Eating Challenge
  • Day 2 – Wrapping Our Heads around Eating Local
  • Day 3 – Thinking “Eat Local” Season v. Single Week
  • Day 4 – Seeing Shades of Local Food
  • Day 5 – Downsides to Eating Local?
  • Day 6 – From Pizza Night to Crazy Saturday Schedule

Every Kitchen Table is proud supporter of Food Renegade’s Fight Back Friday series.

From Pizza Night to Crazy Saturday Schedule

Day 6 in Eat Local Challenge Series

If the title of my Day 6 post didn’t give it away, there is too much going on today with our kids, soccer and school to put deep thought into a post. I have captured last night’s incredible Pizza Night and scrumptious dessert, as well as our protein-packed Saturday morning breakfast, along with links to more outstanding Vermont farms and food processors.

As the Eat Local Challenge winds down (we will be going through tomorrow since we got a late start), I am finding myself thinking reflectively about what me and my family have experienced and learned during this incredible week. I’ve also been envisioning how I would improve the Eat Local Challenge so that it considers the many little challenges one faces in eating local in Vermont.

With that in mind, please stay tuned for tomorrow’s 10 Joys of Eating Local and Monday’s 5 Ways to Improve Eat Local Challenges. They are already outlined and being turned over again and again in my head, but given the day me and my family have ahead of us, they will have to wait for more concentrated time.

Besides, it is an incredibly beautiful fall day in Vermont and I (surprising even to me) don’t want to be behind a keyboard when I can be outside sucking up as much sunshine and fresh air as I can.

Cheers!

Today’s Localvore Meals

  • Breakfast: This morning’s breakfast was designed to energize the family for a crazy mid day frenzy (soccer, school event, etc.). We served scrambled eggs (from local, free range chickens, of course) made with Strafford Organic Creamery (Strafford) Half and Half, Grafton Village cheddar cheese and Nardello peppers from our garden, along with Cob Smoked, Thick Sliced, Maple Cured Bacon from Vermont Smoke & Cure (South Barre) and Cold Hollow Cider Mill (Waterbury) apple cider. We ran out of our homemade local bread, so there was no toast (bummer). We will begin lobbying Red Hen Baking Co. (Middlesex), Manghi’s (Montpelier) and other local bakers to make more localvore breads before next year’s challenge!
  • Lunch: Today’s lunch will be a smorgasborg of (hopefully) local eats, as soccer and school activities have us running around from mid morning to mid afternoon. Some of us have packed snacks (I wasn’t fortunate enough to get leftover pizza) from our “Eat Local” fridge, but there will be other foods that may be too good to pass by. Of course, we will all try our best to keep on the local path (although my 13 year old daughter may stray a bit).
  • Dinner (Previous Night):  Pizza Night at the Smart home has always included homemade crust, along with lots of fresh produce from our garden and Wellspring Farm. With the local challenge, we opted for a whole wheat crust using Gleason Grains whole wheat flour and honey from Bee Haven Honey Farm. It was fantastic all by itself, but then we threw on top tomatoes, peppers and onions from our garden, Sweet Italian Sausage from Vermont Smoke & Cure and handmade Cherrywood Smoked Mozarella from Maplebrook Farm in Bennington, which placed 2nd at the 2009 American Cheese Society Conference (well deserved).
  • Dessert: Caramelized Apple Tart with Cinammon Custard (slightly modified for Challenge) from Deborah Madison’s Local Flavors (link contains original recipe and cookbook review). Very good!
  • Wild Cards: French Roast Coffee, olive oil on pizza, Vermont wine (last night we had enjoyed, for the first time, a bottle of Cabernet Franc from East Shore Vineyard in Grand Isle)
  • Exceptions: Crushed red pepper (from bulk section of Hunger Mt. Co-op), vanilla extract (also from Hunger Mt. Co-op bulk section)

Related Posts:

  • Day 1 – Refrigerator & Pantry Stocked for Local Eating Challenge
  • Day 2 – Wrapping Our Heads around Eating Local
  • Day 3 – Thinking “Eat Local” Season v. Single Week
  • Day 4 – Seeing Shades of Local Food
  • Day 5 – Downsides to Eating Local?