#locavore

There’s no question that the biosphere is in crisis right now thanks to human-driven global warming, our hostile takeover of most of Earth’s land area, and our pollution and overfishing of the seas. Slowing down—never mind outright stopping—the collapse of the Earth’s ecosystems and the mass extinction currently gaining pace calls for aggressively protecting the environment, or possibly even…

Welcome to the buzzing world of the locavore movement, where your food choices become a powerful statement about sustainability, community support, and personal health. As locavores, the idea is simple yet profound: prioritize food that’s grown or produced within your local region, ideally through direct relationships with farmers and artisans. This isn’t just about enjoying fresh, flavorful meals—it’s a journey towards a more sustainable and equitable food system.

So, why make the shift towards a hyperlocal diet? It all starts with the intersection of politics and food. Every purchase you make is a vote for the kind of world you want to live in. When you choose locally sourced food, you’re advocating for reduced transportation emissions and less packaging waste. Moreover, you’re making a political statement that you stand for small-scale, sustainable farming practices that often fall by the wayside in industrial agriculture debates. Eating locally isn’t just a culinary preference; it’s a political action that supports the environment and local economies.

Farm-to-table isn’t just a trendy term; it’s one of the backbones of the locavore movement. This concept stretches beyond just buying and eating local—it involves building relationships with the people who grow your food. Imagine biting into a crisp apple picked from an orchard a few miles away or savoring a slice of bread made from wheat grown and milled in your vicinity. This connection deepens one’s appreciation for food and informs more conscious eating practices.

However, being a locavore also means being adaptive and seasonal in your eating habits. It’s about syncing with nature’s cycles and not the supermarket shelves. Yes, this might mean forgoing strawberries in the winter or waiting patiently for the first tomatoes of summer, but the reward is a reconnection with the natural rhythm of your local ecosystem. Plus, seasonal food is at its peak in both nutrients and flavor—a win-win for your body and your palate.

Let’s not forget the economic impact. When you buy local, your money stays within the community, bolstering the local economy and enabling farmers to keep producing spectacular food. It’s a sustainable model that fosters community resilience, ensuring that local producers can survive and thrive even when global food markets are volatile.

While the benefits of becoming a locavore are plentiful, embracing this lifestyle isn’t without its challenges. One of the primary hurdles is accessibility; depending on where you live, finding a consistent and varied supply of local foods can be difficult, especially in urban areas or regions with limited agricultural production. The cost can also be a barrier for many, as small-scale, sustainable farming practices often result in higher prices compared to mass-produced food due to the more labor-intensive methods used. Additionally, adjusting to a seasonal diet means that the availability of certain favorite foods can be limited during off-seasons, requiring a shift in eating habits and meal planning. Despite these challenges, the effort to overcome them not only supports a sustainable lifestyle but also fosters creativity in the kitchen as you learn to use what is locally available in new and exciting ways.

If you’re looking to dive deeper into the locavore lifestyle, start with your local farmers’ market or sign up for a CSA (Community Supported Agriculture) box. Engage with local food guides and apps that connect you with local eateries and food producers. Remember, becoming a locavore is not about perfection; it’s about making more mindful, informed choices whenever possible. Every small change contributes to a larger shift towards a sustainable future. So, why not let your next meal be a reflection of your values and a step towards a better world? Join the locavore movement and taste the difference—it’s delicious here!

My neighbor caught and smoked his own fish so he could make whitefish salad to break the Yom Kippur fast tonight. He was generous enough to share some with me. I baked whole wheat bread with the wheat a local family grows on their farm upstate to go with it. So good!

Purple Kohlrabi growing outdoors on a Tower Garden during the cold months of winter in Ibiza, Spain 💜🌿

Kohlrabi is another cultivar of the Brassica family such as kale, cabbage, broccoli, cauliflower, collard greens, arugula, watercress, mustard greens, and Brussels sprouts. Like all its cousins, Kohlrabi can be considered as a superfood (as long as it is eaten raw) as it is packed with nutrients and antioxidants!

We highly recommend growing Kohlrabi and eating it raw instead of cooking it. Kohlrabi just needs to be peeled and either grated or sliced nicely using a mandolin. It has the crunchy texture of radish with an omnipresent pallet reminder of cabbage flavor. We love to grow & eat Kohlrabi!

Kohlrabi is not root vegetable since the edible part of the plant is a bulbous, modified stem which grows above the ground. Therefore it is perfect for the Tower Garden!