So I’m not going to be crazy strict with this project. There are a few things I NEED, and most likely will not find in New York or the surrounding states. Coffee and olive oil top the list. And if someone decides to have me over for dinner or wants to take me out to a tasty restaurant, I’m not going to refuse the kind invitation because all elements of the meal aren’t locally grown. Then, of course, there’s life getting in the way. As much as I really try to bring lunch to work and cook every night, it’s not always possible. Between my commute and job (and when I make it to the gym), I’m usually gone early in the morning and home late. I try to cook bigger meals, having things ready to unfreeze sometimes on weekday nights or else learn to master those 30 minute pot to plate dinners, but it’s not always possible. Takeout also sometimes comes into play. I will try to limit out take out eating (for local and budget purposes), but it’s going to happen some days…
Here are the basic rules I’ve come up with (subject to change as the project evolves):
- Home cooked meals to include as much local produce, local dairy, meat and fish possible
- Freshly baked bread (I’m pushing it a little) or bread from local bakeries; same goes for pastries and pies
- Local or homemade condiments as often as possible (jams, honey, dressing, syrup, etc)
- Grains and dried products that cannot be bought locally will be in bulk–Thank you Park Slope Food Coop!
- Spices/Coffee/Oils will be fair trade and organic if possible
Let’s get LOCAL!