100 Mile Diet-
When the average North American sits down to eat, each ingredient has typically travelled at least 1,500miles—call it “the SUV diet.” On the first day of spring, 2005, Aliza Smith and James MacKinnon chose to confront this unsettling statistic with a simple experiment. For one year, they would buy or gather their food and drink from within 100 miles of their apartment in Vancouver, British Columbia. … and with that the term “100 mile Diet” was born.
The 100-Mile Diet is simple.
You too can take the challenge. It’s a living experiment in local eating that will reconnect you with your food, your local farmers, the seasons, and the landscape you live in.
Here are some suggestions from Alisa and James’
-Getting Started Guide-
to make a greener, healthier life for you and your family.
1. Start small.
You can start with a single meal, a 100-Mile day, a one-week commitment. Most people partner up, or do the 100-Mile Diet as a family or group.
2. There are no rules.
Make your 100-Mile Diet experiment a challenge. If you’re trying it for a day, consider getting tough: every ingredient in every product has to come from within 100 miles . Over a longer period, escape clauses are nice. Maybe the occasional restaurant meal or dinner at friends’ houses? And what will you do if you travel? Ask some deeper questions, too. If you eat meat, where does the feed for the animals come from? If you’re vegetarian, would you be prepared to eat animal products if no beans or tofu are raised where you live? If you just can’t live without coffee, don’t let it stop you. Wave your magic wand and declare it ‘local.’ ( Connecticut does have some local roasters at least)
3.Check the local CT Resources link ….
4. Start a garden- even a small one.
Self-sufficiency feels good. There are varieties of produce that can even be grown in pots. Hrbs are a good start, but cherry and grape tomatoes also work well, as do various lettuces and other greens.
5. Plan a winter garden.
or support your local farmers during this time of year. You might be surprised at what still can grow. Garlic, kale, mustard greens, turnips, spinach, swiss chard and cabbage are all good winter vegetables.
6. Buy in bulk and preserve.
Buying bulk saves money, and since it is often hard to find local preserves, you may want to do it yourself. Preserving is relatively easy and can be done in small batches when the fruit is in season.
