Journeys in Local Food

The local food or “locavore” movement has gained widespread momentum in recent years (Martin, 2007). As the benefits of local eating have become more well-known, popularity in adopting regionally-based diets has increased proportionately (Martin, 2007). Many notable examples of successful local foods experiments exist. For example, I was highly influenced by Barbara Kingsolver in the development of my own project, as her best-selling book Animal, Vegetable, Miracle was evocative and demonstrated successful ways to adopt a local diet. The Kingsolver family utilized their family farm in Virginia as their primary source of sustenance, but also made connections to local farmers in their communities, not only aiding their local economy, but also forging relationships to people sharing the same goals and values that their family upholds.

Perhaps Barbara Kingsolver has affected others similarly, as the incorporation of local foods in America has revealed individuals utilizing impressive and creative solutions. For instance, Trevor Paque, a resident of San Francisco, has created a business to satisfy “lazy locavores” (Severson, 2008). In return for payment, Paque will build an organic garden in the backyard of his customer, weeding it weekly and even harvesting the bounty, neatly placing a box of vegetables on the back porch before his departure (Severson, 2008). As opportunities like this continue to develop, it would be sensible for one to believe that local diets will become more commonplace, and consequently less interesting to follow.

The nature of local eating, however, is an inherently individual experience. Though I have been deeply influenced by others’ passions for and commitment to local eating, my experience is intrinsically different from any other. First, local diets are largely affected by place. As a result, local eating varies greatly by region, offering a wide range of experiences, memories, insight, and wisdom that can be shared by local foods enthusiasts. Similarly, the time of year greatly affects local diets, and provides opportunities for deeper analysis as “locavores” respond to and cope with the earth’s wide variety of climates, regions, and seasons.

Local eating experiments are also extremely personal experiences that distinguish each from all others. For example, the Kingsolvers are a family of four, each with different “favorites” and interests. Their year of local eating is undertaken as a unit, however, and bonds the family as they share the joys, sorrows, and frustrations that local diets produce. My project is highly unique as well. I have committed to three months of strictly local and organic eating alone, which has caused me to reevaluate the culture and social bonds that are ubiquitous regarding food. Likewise, many local eaters tend to allow for exceptions for items like salt and sugar, which further distinguishes my project as I suffer through the frustrations and associated health implications of dietary absences.

Overall, every individual will have a different experience with local cuisine, not only as the result of regional circumstances, but also the qualities and strengths of different personalities. Every person has a unique set of values that they find important above all others, as well as individual strengths and weaknesses that will determine the manners in which they adapt to journeys in local food. The varying nature of experiences with local food distinguishes my project from all others, while simultaneously encouraging the interest and interconnection between people with the same goals. By sharing insight and venting frustrations, “locavores” can bond socially, offer insight and consolation, and continue to invent creative solutions to the difficulties of local foods journeys.

Works Cited

Kingsolver, B. (2007). Animal, Vegetable, Miracle. New York, New York: Harper Collins.

Martin, A. (Dec. 9, 2007). “If It’s Fresh and Local, Is It Always Greener?” The New York

            Times. Pg. 311.

Severson, K. (July 22, 2008). “A Locally Grown Diet with Fuss but No Muss.” The New

            York Times. Pg. A1.