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Week 4 Theme: Menus, Inspiration, Celebration

23 Sep

TOTW: Menus, Inspiration, Celebration

For this last week (and the little leftover portion next Monday), we’ll have a grab-bag celebration of local eating.  We’ve been light on recipes during this month’s blogging (so many other things to talk about here), but you might get a few of our favorites this week.  It’s September, with plenty of great local and seasonal foods, so it’s hard to not talk about the delicious meals that celebrate the small steps and huge leaps we’ve taken as a locavore community.

locavore tags


How A Locavore Executive Director Came to Be

20 Sep

We are so excited to have words from Kate Mendenhall, Executive Director of NOFA-NY to cap off this week’s Take Action theme.  Read on for her story of becoming interested in, and then highly passionate about, organic farming.  We know not all our readers plan to become executive directors of organic farming organizations, but we believe that this example of an (ahem) organic pathway from passion to action is a realistic form of inspiration.  Let it help you tune in and react to your surroundings, perhaps taking some unplanned leaps of faith about those issues that stir your soul (related to organic farming, we hope!).

Those of you who have grown up in the country know that the cycles of farming keep you sane and grounded. Although I did not have the opportunity to grow up on a farm, my little Iowa hometown was surrounded by miles and miles of farms—mostly corn, soybeans, and hogs. Watching the fields be prepared for planting, the corn and beans grow, and the combines out until the wee hours of the night harvesting were incredibly important in creating a landscape of comfort while I was growing up.

Because I didn’t grow up on a farm and farming happened around me, I was only peripherally tuned in. However, I did notice change happening in the 80’s. By the time I graduated from middle school, the farm crisis had caused almost all my friends who had grown up on farms to move into town. There was a heavy sadness about farming that I couldn’t quite understand, but I did start to put the pieces together. The size of farms was growing, the hog operations were growing and smelling more, and farm houses were removed to make way for more soybeans. Little towns in the middle of miles of corn were putting boards on the windows and surrendering as ghost towns. Schools were consolidating at an alarming rate, which to a small town can be the kiss of death. What do you do on a Friday night if you can’t root for the home team? When I expressed interest in studying ecology to someday become a farmer, I was told that there wasn’t a future in farming. I left Iowa for college feeling sad that the once thriving rural agriculture and the family farm were dying.

A young Kate Mendenhall hangs out with some big pumpkins.

A young Kate Mendenhall hangs out with some big pumpkins.

all grown up, still in costume!

all grown up, still in costume!


When I landed in Maine for college, I first was blown away by not being surrounded by the cycles of farming every day. I missed seeing for miles over tassels of waving corn. But what I did find was a thriving farmers market in downtown Brunswick, Maine where I peppered the organic farmers with questions about their farms and the food they were growing. At MOFGA’s Common Ground Fair in Unity, Maine I saw hope for a new way of farming. I saw that while the Farm Crisis of the 80’s was destroying rural family farms in Iowa, the Northeast was paving the road for a different way of farming—one that worked with nature instead of against it, promoted small farms to support small rural communities, and supported each other as farmers. I was inspired. There was hope. And I was convinced that organic farming was the answer. I feel called to help grow this organic farming movement. It is our hope for a better future.

This movement is innovative, responsible, and creative! The community of organic farmers that make up New York State and NOFA-NY are some of the most incredible people I’ve ever met. They are scientists, explorers, botanists, ecologists, entrepreneurs, inventors, and artists. They grow delicious food and make eating fun! NOFA-NY is also driven by incredibly dedicated eaters who vote for a better food system with their dollars at the farmers’ market, CSAs, farm stands, and co-ops. Together we can inspire a culture of change that is healthy for our soils, animals, plants, and people. This Locavore Month is a great opportunity to really revel in the glory and bounty of New York State’s delicious organic movement, and to thank our farmers for all their hard work in stewarding our open spaces and providing their communities with local organic food. Next time you buy organic food from your local farmers, give them a firm handshake and thank them for carving a better way forward. Eat up!

Thanks, farmers, for the delicious organic corn (and for keeping our communities small and intact) this September!

Thanks, farmers, for the delicious organic corn (and for keeping our communities small and intact) this September!

Interested in reading more from Kate?  Check out the Director’s Outlook in each issue of the New York Organic News (it’s mailed to you when you join NOFA-NY as a member, which supports our organization’s mission to keep organic farming part of our present and future lives, and you can access the archives online).

Week 3 Theme: Why Local and Organic? Take Action!

16 Sep

TOTW: Why Local and Organic? Take Action!

Last week was a good warm-up for this week’s theme.  If you were inspired by those feelings of sharing in community and created your elevator pitch, then get excited for a week of reading on why and how some stellar individuals and groups are taking action.

Gathering Around a Locavore Table: Tips for the best food event you can throw!

13 Sep

Today’s post is from Annie Levay-Krausse, writer of The Land of Peapodriot, a blog “Focused on seasonally, organically, locally and ethically sourced dishes; this blog is interspersed with posts on gardening, seed saving, soap making and Food Ethics.” She’s also the founder of SOLE of Buffalo, “a burgeoning food movement that connects people with Seasonal, Organic, Local and Ethical resources and information.”  She’s sharing her wealth of experience in planning great food-based events with us today.  These are the hot locavore tips, folks!

Congratulations! You took on NOFA-NY’s Locavore Challenge and are so excited about it that you’re planning a local food get-together.  Maybe it’s one of the Harvest Dinners–and you think you have a great chance at winning one of the prizes–maybe it’s a community event, a potluck, or an extra-special meal you’re planning on hosting for friends (like that all-one-ingredient party mentioned in Sunday’s Long Read).  Local food lovers are all starting to talk about these events and so should you!  They give you the opportunity to connect with a community of people who come from all walks of life but agree that food should be experiential and exciting and engaging and local.


If you are eager to host an event this September, take the time to plan. It doesn’t have to cost you anything, but it will take time and patience to do it well. There are so many ways to make your event a success. These ten tips are ones I’ve developed over the last 12 years of hosting my International Dinners and a couple end-of-challenge potlucks, and will help eliminate the majority of your headaches, whether your party is four or one hundred and four.

  • Location: Pick a location that can handle changeable weather. It’s the end of September and New York is known for anything and everything weather. Snow squalls, thundershowers, 90 degrees and sultry, windy and icy cold? We’ve seen weather that can make your toes curl, and wouldn’t you know? It always seems to make an appearance just as your party gets started. So choose a place where you and your guests can dine in comfort. If it’s not your home, make sure you get permission and secure it on a calendar. A tailgater and potluck and baby shower happening in one location? Yes, and I’ve been there because I didn’t plan ahead. If it’s in a park, you will need a permit, which are inexpensive and very easy to secure.
  • Invitations: Paper invitations are quite lovely, but also consider your audience and the way you’re gathering information.  Either follow up with an e-mail or send an online invitation to start off.  This is an easy way to keep track of the head count. If you’re hosting a potluck, have the guests indicate which dish they’ll be bringing. This is a great way for both you and your guests to see what is being offered and what is still needed. It’s also a fantastic way of quickly answering questions, offering suggestions, and often can include a map and directions.
  • Food safety: Food can spoil fast. Consider chafers for hot foods and ice for cold foods. If you’re hosting a potluck, encourage your guests to bring dishes that do not need either. Otherwise, make sure you have enough space set aside in your kitchen, an oven or microwave, and plenty of refrigerator space.
  • Prep Ahead: Encourage your guests to prepare their dishes before they arrive so you don’t have to worry about providing cooking space.
  • Sharing: Have each of your guests bring enough of a dish for at least eight servings.  Request that they write a label with the name of the food and its ingredients so be set up with the food.  This is also a great way to have people display local-food pride!  They can label when something is a generations-old recipe, or when the main ingredients are organic and local!  Ask guests to bring more side dishes than desserts, and be sure at least one of the guests brings a salad.  For smaller parties, not everyone needs to bring a filling food.  Some extra-special pickles, condiments or sauces that complement the other dishes are quite welcome, and ensure that people leave feeling (slightly) less over-full.
  • Setting Up: Get an estimate at least three days before the party. Plan to rent, borrow, or ask guests to bring a few extra chairs and maybe even tables for your larger gatherings.
locavore spread staff inservice

Getting set up at a recent NOFA-NY staff potluck. A collection of dishes that we could serve at room temperature, and our collection of serving utensils at the end. We also boiled a big pot of water and enjoyed corn on the cob fresh from a staff member’s organic farm!

  • Serving and Layout: You can bet most of your guests will not remember to bring a serving spoon to go with their dish, I almost never remember and I’m always asking the host. Keep extras on hand. Organize the food layout with a definite beginning and ending. Set the plates, napkins and utensils at one end of the table near the food, so guests know where to line up. Start with the main dishes, then sides, then breads, and finally desserts. I recommend keeping beverages and glasses on a separate table.  If possible, set up a traffic flow that allows people to move down both sides of a table and still access the majority of foods.  If you’re serving a sit-down meal or a more intimate gathering, maybe keep a table to the side where extra dishes are to be kept.


  • Glassware, Plates, and Silverware: Consider biodegradable and recyclable. Don’t forget you will need napkins, plates, spoons and forks. Guests tend to fill up whatever size plate they have, be it small or large. Go with a smaller plate (8 to 9 inches) so guests don’t overfill and waste food. They can always go back for seconds if they are hungry for more. [Editor’s two cents: We have a set of real plates that we use for NOFA-NY monthly staff potlucks and the occasional field day where we’ll serve food.  Our collection is entirely from thrift stores, which usually have very good prices on lightweight but durable sets of dishes and cutlery.  This is a worthwhile small investment for anyone who wants to regularly host meals, no last-minute trip to the store for biodegradable plates, which are probably more expensive than second-hand dishes after a few parties.  Cloth napkins also add an element of luxury to a meal, but that really depends on the size of your party.]SAMSUNG
  • Beverages and ice chests: So many others would ask their guests to bring a beverage along with their dish, but I can assure you, that’s a nightmare! Unless that’s their offering to the event, be sure to have water, teas, coffee on hand, and plenty of ice. All the other “stuff” can be an extra bonus. You do not want to have nothing but Kool-Aid like drinks because everyone left their organic ice tea or juices they made on their kitchen counter at home.
  • Cleanup: No one wants to clean up after a party, much less a big dinner, but it’s just as important as the prep was. Have plenty of trashcans and recycling bins available during the event, and plan some time at the end of the event to allow for cleanup. Make it a group effort. The fastest “cleaner-upper” could earn a prize of some sort, besides your adoration. [Editor’s tip: If someone is a last-minute guest or someone you know won’t have time to bring an edible contribution, they’ll probably welcome the chance to contribute by being the clean-up captain]


Editor’s Ideas: While filling bellies is the main activity at an event like this, and though conversations will naturally flow once people sit together, don’t waste the potential of your event to really get people talking and building great locavore-positive moments.  Since this week’s theme is all about sharing stories, making friends and building community, perhaps you’ll think about a way to have people engage around locavorism at your event.  

  • As the host, make sure you introduce people with similar interests or roles within the food world.
  • Have some conversation-starters ready in case you need to break the ice.
  • Think of a quick introduction activity (could be as simple as having extra-large nametags and asking people to write their name AND their favorite September local food).
  • Print out some Locavore Challenge worksheets or interesting short articles on our food system and place them on tables, just in case people need a prop to start conversation.
  • Set up a photo-taking spot with some props and a backdrop (a bedsheet or some streamers will do).  Or do like Think Local Geneseo is doing with a laminated sign and dry-erase markers, where people write why they’re locavores.

Enjoy your Locavore party!  Thanks for being an example of local eating in your community!

The “C” and the “S” in CSA

12 Sep

As we work our locavore muscles to strengthen our community, it only made sense to have a reflection from Nicky Dennis, Community Program Coordinator at NOFA-NY.  Here, she shares her reasons for committing to Commmunity Supported Agriculture, and what that has meant during the 2013 season.

One of my favorite things about the Locavore Challenge is the invitation to grow closer to the community of locavores, to get to know your farmers and food producers, and to inspire others to join in on the fun.  When my boyfriend Nick and I were shopping for a CSA, community was a critical element in our choice.  We were looking for the opportunity to get to know the other shareholders and spend time on the farm, getting to know the farmers and their operation.  When we met Jolene from Morse Family Farm at the Canandaigua CSA Fair, we were enamored by the way she spoke so lovingly of her crops and the excitement she had for every step of their growing process, from selecting heirloom seed to the thickness of the plastic they use for their greenhouses.  She also realized we’d be eating the food, so when she talked about making a stock from mizuna and how they select varieties for taste and nutrition, my chef boyfriend was sold.  We had so much hope, on that snowy February day, for all the goodness that was to come in spring, summer and fall.  Farmers that passionate and involved in their growing process couldn’t fail, it seemed.  Who could have known what intense weather was coming up for 2013’s growing season, affecting so many farmers in the northeast?

First share

Our first week’s food from Morse Family Farm

We received several gorgeous shares of from Morse Family Farm in the spring.  Then Jolene told us that the farm would have to take a break from distributions for about a month.  She explained how the incessant rain had compacted soil on top of their newly planted seeds (they might not germinate, and weren’t guaranteed to produce enough food in the coming months) and had made it impossible to bring tractors on the muddy fields to transplant crops (again, adding uncertainty to the land’s ability to produce even after the rains were hopefully going to let the fields dry out enough).  So many farms were experiencing similar struggles that it immediately brought to mind the community role in Community Supported Agriculture.  Nick and I reminded each other, that CSA is about sharing the risk when situations like this, which are beyond anyone’s control and happen despite careful planning, result in drastic loss.

Jolene was amazing with communication through all of the farm’s tribulations.  That really helped us keep up a positive relationship through the time period we weren’t receiving shares.  We felt that they were including us in the farm, which was, after all, why we wanted to join a CSA.  So the “S” in CSA didn’t just come from us to the farm; it came from the farm back to us as they wanted to tell us what was happening.  We felt supported by their understanding that we weren’t receiving what we and they had hoped for.

I sympathized with their frustrations and loss and hoped that spending a day on the farm, putting in some sweat equity, would reinforce that they had our support through thick and thin.  For me, being a locavore means that I will weather the storm alongside the farmers and delight in delayed gratification.

high tunnel cukes

Cucumbers protected by much of the troublesome weather inside a high tunnel structure at Morse Family Farm.

I headed out to the farm for a day of work in August.  Jolene and I spent the morning weeding the onion plot and chatting about brewing beer, our families, and how we both came to love farming.  Jolene grew up in Alaska where her dad was an organic farmer, supplying to local restaurants.  She met her partner Joe while they were both working (and training to be farmers) at Fellenz Family Farm, an organic CSA and pick-your-own farm in the area.  There is nothing that makes me swoon more than farmers who fall in love on a farm.  It’s easy to see how such passionate people bond when you see how much of themselves they put into their work.   The day I worked at the farm, their five kids were milling about the farm, totally embodying the farm-family lifestyle.  After a family lunch, we got to work reconstructing a high tunnel that was destroyed last winter (see photo below).  I went home covered in dirt and sweat and in an exhausted heap.  I felt proud that my body was up for the challenge.  I was grateful for the opportunity to see the farm, get my hands dirty, and for time spent getting to know the people who devotedly grow my food.

MFF apple orchard

The apple orchards on the farm.

Besides their wonderful family and dedication to producing quality food in the best way, I also respect Morse Family Farm’s dedication to natural resource conservation, low-impact materials use and whole-farm sustainability.  A lot of the implements and infrastructure (the non-plant elements of the land and farm) are repurposed, reused, or “hacked” to fit the needs of the farm.  A really cool thing I learned is that they have set up rain barrels underground, which are fed by farm drain tiles.  Normally, farm drain tiles are used to keep water from drowning the fields, though unfortunately this year’s rains were too much for even that normally functional system of crop protection.  Instead of the rainwater draining into a stream, the barrels collect the excess rainwater, which is then pumped into the farm’s irrigation system.

farm drain tile undrained and drained

To me, Morse Family Farm exemplifies principles of our Farmer’s Pledge program, from serving the health of the land and people to using ethical business practices.  To see three generations working together on the farm reminds me that I’m in it for the long haul.  I’m weathering the storm with them through this season because I know there will be bounty of food and community in the future.  The hope that I have now, as part of my farm’s and CSA’s community, is so much stronger than the excitement I had about receiving good food.  Now it’s about the people behind the food–I know they’re responsible farmers and real people I’ll know and engage in CSA with for years.

MFF family

Joe (dad, farmer, beekeeper), Jacob (son, farm worker), Jolene (mom, farmer), and Gary (grandpa, farmer, business partner, tool and equipment hacking specialist)

Week 2 Theme: Sharing Stories, Making Friends via Local Organic Food

9 Sep

TOTW: Sharing Stories, Making Friends via Local Organic Food

Welcome to week two, Locavores!  This week is about being able to be bold and outspoken about your Locavore Challenge.  It’s about sharing!

How do we use food to connect with our situations, our surroundings, other people, and our internal selves?  How do we build community through our locavore activities?  For example, how can you get more people excited about your harvest dinner because it’s locally sourced, and not just because it’s a meal they were invited to?  There’s little more instinctive than food–eating seasonally and from the surrounding area is a time-tested way to tune into your surroundings and to connect with those who share your space, from your kitchen table to your farmers market.  Talk up what you’re doing to everyone around you, and share something awesome you’ve made (or simply cut up and put salt and pepper on), and see where it takes you.


sharing is as sweet as a local, ripe peach

locavore tags

On Finding Balance: 5 Strategies for Happy Locavore Times

3 Sep

Lea Kone, a Rochester local who’s worked in the organic farming advocacy world since 2008, writes in today.  Read on for an in-depth look at how she works Locavore principles into her life year round.

Five years ago, I went on a relaxing Caribbean vacation with two books packed for beach reading–Animal, Vegetable, Miracle and The Omnivore’s Dilemma. I am not entirely sure what inspired the local-foods themed picks, but I do know this: After that vacation, my life was never the same. I flew through Animal, Vegetable, Miracle, Barbara Kingsolver’s prized non-fiction account of her family’s year-long attempt to eat only food that they grew themselves or could obtain locally. Everything about the book – from Kingsolver’s exquisite writing, to the recipes, and even the facts and figures in the footers– drew me in and made me want to do what they were doing.  I was hungry and ready to become a local foods “disciple” and to spread the word about how eating local and organic could save the world.  And that was when I became a believer. I quit my job, moved back to New York and began a career in the organic farming and advocacy field. You’re thinking “she did all that just from reading two books?” – the answer is yes.

I was terrified for my first day of work in the organic farming advocacy sector, not because it was a new job, or because it was a new “field” to me.  I had no idea what to anticipate for those things, but my actual panic was about what to pack for lunch.  I was in the process of moving into a new apartment, I hadn’t unpacked a single kitchen utensil and had zero idea how I was I going to whip up some amazing local, organic, and seasonally appropriate dish to bring for lunch.  Would my coworkers ask where the grain from my bread was grown? Was my cheese local, organic or both? Was it better to bring a vegetarian meal or show my commitment to pastured protein sources? I thought that being committed to “the good food revolution,” and working within the field meant that I must become the ULTIMATE LOCAVORE immediately.  I did not encounter sideways looks or a shunning based on my lunch choices.  I have since learned that the community of locavores is encouraging, but most of the pressure to perform comes from within.  During the Locavore Challenge, we have a chance to put more focus on our habits and what more we can do, and this is a good thing.  In those first few days of wanting to be the best possible locavore, I had some lessons to learn about what really mattered to me in that department.

wheattasting 077

Eating locally and organically can be (but doesn’t have to be) over-thought and stressful. The truth is that this change to local and organic is supposed to be a good, healthy and happy change in your life, but forcing yourself to become The Ultimate Locavore is too much.  It’s too much change, too fast, and too absolute.  Now that I think about it, that’s a good life lesson in general, but it’s an imperative lesson when becoming a Locavore, and more importantly, a Locavore who still sees their friends. [Editor’s note: don’t forget that you can engage your friends and find new ones through the locavore challenge, though Lea certainly has a point here about not creating Locavore-colored walls around yourself].

When I participated in the very first Locavore Challenge in 2010, I tried to approach it like an Iron Man Challenge. I stripped my cabinets bare of any imported pastas, oils, sugars, and regionally un-identifiable canned beans and vegetables. I trained like I was a future Olympian as well, pre-preparing tomato sauces, chicken broths, crackers, breads and soups.  I made local, organic ice creams and plum upside down cakes for desserts, became a connoisseur of fine sustainable New York State Rieslings and turned my nose up at people with bananas or peanut butter.

locavore pig

So, “Fine,” you might grumble, “You’re great at being a Locavore.  What’s the problem?” Well, attempting the Locavore Challenge with too much force, as an obsession and with an all-or-nothing approach rather than a passionate pursuit with some self-forgiveness and flexibility built in, will probably wear you out.  Going “cold (organic) turkey” is a tough approach for anything.  You’ll know if you’ve taken it too far, because the next thing you know you’re 20 days (or 2 days) into the challenge and hiding in a dark corner of your local bar on a Wednesday night inhaling a piece of pizza made with ingredients from who-knows-where, contemplating a non-organic, not-lovingly-prepared, not-local chicken wing, and rationalizing it all because you are drinking a Peak Organic NY Local Series Beer and muttering incoherently under your breath “at least I know where my hops come from.”   For the record, Peak Organic is brewed in Maine, but that particular brew is produced with all NY state ingredients.  Take it a little easier than the perfection approach, find the areas in which you can sanely and reasonably challenge yourself to do more, and you’ll find yourself increasing your Locavore lifestyle without that binge effect.

Top 5 List for Becoming a Locavore Living and still LIVING

5. Identify your breakfast options right away. It is the most important meal of the day, and if you start your day as a grumpy, hungry, unprepared Locavore, you are going to be sitting in Dunkin’ Donuts sulking and ashamed by Day 3.

My Breakfast Go-To: Fritttata (that’s EASY EGG DISH in Italian)

A frittata is as good, if not better, cold than hot and great for lunch or dinner too. Start by sauteeing local veggies, bacon (if desired) and potatoes. Add beaten eggs, cheese, and seasoning. Heat until set and then finish under the broiler.

4. Discover local grains. Wheat berries, freekeh, rolled oats, cornmeal and local wheat flours are going to change your world. Open your arms to them.
Grains (photo: John-Paul Sliva)

My Local Grain Go-To: Polenta (that’s CORN MUSH in Italian)

It is easy to make, super versatile, and is good for any meal of the day. Try it with a poached egg and salsa in the morning, or with cheese, sausage and roasted veggies for lunch of dinner.


3. Commit to one afternoon or evening in the kitchen. It’s no surprise that a little advance planning and preparation
can make a world of difference. Pick one day, either the same day or shortly after a market or CSA day and go nuts in the kitchen.

My Day: Sunday

My market of choice is Sunday morning, and for me, it just makes sense to shop, come home and wash and prep all of my market bounty [Lea’s not the only one hip to this plan]. I like to start by roasting a whole chicken, and then turn that into a soup that I can enjoy well into the week.

My Chicken Soup: Shredded chicken with homemade broth, and chock full of the extra roasted veggies from the roasted chicken. My favorites: carrots, onions, fennel, parsnips and potatoes. This becomes a hearty stew like soup that embraces all of the flavors of late summer and early fall.

John-Paul Sliva 021

Cut up and roast a big pan of root vegetables on your in-the-kitchen day. You’ll have food for now and the start of hearty salads and sides later in the week.

2. Set realistic goals. Will you choose a few non-local items that you must have: coffee, tea, peanut butter and eat 100% local otherwise? Will you just eat local at home? Or will you try and replace certain items in your cupboards or refrigerators with local alternatives?

My Goal: To eat 90% local and organic.

This is really my goal all year, and its really my aim for it to be as close to 100% as possible, but I believe that setting reasonable and achievable goals is always better than setting oneself up for failure. This season is bountiful with local products, so I start by stocking my fridge exclusively with local and organic fruits and vegetables. I choose local grains, beans, meats and dairy products as well, and allow myself to add small amounts of non-local oils, seasonings and accents (like the occasional lemon or Parmesan cheese). That sets me up for being nearly 100% at home, and allows me to be open for what options I may have before me while eating with friends or family.

Locavore home cooking: sauteed okra, herbs and corn fritters.

Locavore home cooking: sauteed okra, herbs and corn fritters.

1. Be real. Let yourself be human, and don’t aim for perfection. Even the most committed local and organic food experts have occasions when they eat chocolate and bananas and drink coffee and tea. Of course, they prefer Equal Exchange, Fair Trade and Organic to Dole, Nestle and Folgers, but you get the gist. This isn’t the Organic Olympics or the Sustainability Seminary. Give yourself a break and just focus on enjoying the delicious food.

Week 1 Theme: Taking on the Challenge

2 Sep

TOTW: Taking on the Challenge

Since we all come to the Locavore idea with our own experience and understanding, what better way to start this month’s themed posts than to talk about what local eating can mean?  Yesterday’s long read should have been some inspiration, and more inspiration is what you can expect the rest of this week.  We hope you’ll be cooking with local ingredients and engaging with fellow locavores.  This could be YOUR lunch (a salad full of local veggies and raw sweet corn):


Tomorrow, read 5 tips from a seasoned Locavore.  She’ll lay out how eating locally can be easy, hard, fun, frustrating, but overall, manageable!  On Wednesday, check back for a downloadable worksheet to help you lay out your locavore strategy.  And you’ll just have to keep following us and checking back for the rest.

Want some ideas right now?  Have you been to the Choose Your Challenge Poll Yet?  Click on the image to get to the poll, which is full of ideas for things to do.


Don’t forget–stay in touch, use hashtags and mention us when you use social media!  You may find your own words and pictures featured on Sunday’s Long Read!locavore tags

And finally, have you registered?  If you do, you’ll receive some exclusive content in your e-mail inbox!  Read about our New York Organic and Farmer’s Pledge Farmers, get some tips, and feel like you’re really a part of it all!

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