Soaking, soaking, soaking it all in

Today marks the fifth day of eating locally. Waffling to and fro, and mostly to. After just five days, it feels like we are right where we belong. For right now. I take comfort knowing we will eat locally only every other week. For right now. The learning curve is steep and I feel like a sponge learning food politics, talking to local farmers and ranchers, negotiating uncharted local territory I thought we knew so well.

Local folks who grow and raise our food are selfless creatures. Here is just a few I will keep on my radar because they have continued to answer our questions and lead us down paths we never knew existed. Although they may not grow or raise food within our 100 mile Portland, Oregon radius, they are truly Local.

1. Bob’s Red Mill—Check out their hazelnut flour. I am researching how we can use it. They taught me that “Oregon ain’t a bread basket”
2. Steve’s Cheese—he has many local products and is an amazingly friendly guy with a great family to boot
3. Sunshine Dairy—They source their milk from Verboot, OR and Granger, WA
4. Nancy’s Yogurt–their customer service folks knew all of the answers to our questions and were interested in our experiment
5. Ford Farms LLC on Sauvie’s island—we are in negotiations with Kristen to buy part of a cow

Ford Farms Cow

Ford Farms Cow

6. Carlton Farms—their pigs have saved the day that we buy at Gartner’s Country Meat Market
7. Spud Delivery— only grocery retailer in North America that publishes the distance that each of their products travels from where it is grown or made to get to their warehouse.
8. Alpenrose—their produce manager was readily available to tell me where their cows live. I learned that their yogurt is made under the Yami label
9. Mud City Press—Dan is helping us find what our hearts really desire this week—beans and grains
10. Josh from Stone Burh Mills—check out the Find the Farmer program

This list is by no means exhaustive and we will keep sharing more folks as we talk to them.

I got a call from my friend Kelly tonight, and the first words out of my mouth after visiting the People’s Coop farmers market (thank you for having a year round market!) were “we are so hungry”. My intense hunger made me want to continue learning. Not only local food sources but about distribution channels, training programs for farms and if there is a remote possibility that we could raise a goat in our backyard. I threatened my parents we may. And, we just may. Some day.

Tonight, we will make this. And a gigantic salad from our garden.


4 responses to “Soaking, soaking, soaking it all in

  1. Hey there Kelly! We’re thrilled that you’re taking on eating within 100 miles. It’s an amazing, educational experiment, and I applaud you. We’re also thrilled and honored that you’re using our service to help you support local farmers and producers.

  2. Danielle,

    Thanks! We appreciate the support. Here is another post I wrote about you guys.

    Keep up the good work!

  3. Hi Kelly,
    I am sooo impressed with you guys! I can’t wait to learn from you. I am super intereseted in everything you learn. Keep up the posting, I can’t wait to read everyday. I can’t even imagine how my diet would change if I tried something like this, it must feel great. I envy the time, energy and commitment you have to this project! Kelly

  4. I just saw something on the web called The Fast Food Diet. Maybe that could be your next experiment? Just a thought, but not much of one I know.

    Your friend in jest,

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