The purpose of this assignment is to explore a food movement which has the goal of increasing social and environmental justice. For our project, we decided to explore the local movement by going local for one week. Each of us has different eating habits, Molly is vegetarian, Maya is an omnivore, and I am vegan. One of the restrictions put on me is that I live on campus and eat on a meal plan. However, I think this restriction will add an interesting dimension to the project. We can compare what our experiences are on and off campus. This knowledge may be useful for other college-aged students thinking about going local.
I was impressed by the limited amount of energy used by Corie’s greenhouse and by the fact that Kale could grow in such cold temperatures. I had been worried that all that I would have to eat only root vegetables such as potatoes and squash, but Corie’s kale was putting that worry at ease. I also got to speak with a woman who made Red Maple Granola in Hardwick, Vermont. I told her about my project and she seemed to think that I could most definitely live on Local foods while being a student at the University of Vermont. I was reassured by the farmers in my decision to go local for a week. I had the vegetables, now I just had to start cooking.
My first local meal of my first day as a locavore was Red Maple granola with Vermont Soy milk and an empire apple from Shelburne Farms. I realized that the granola was not entirely organic because it contained dried coconut and I’m fairly certain that coconuts do not grow in Vermont. But, I figured it was alright since the majority of the ingredients were mostly made in Vermont and it had been assembled in Vermont. That seemed alright as my first meal and it was fairly similar to the oatmeal and apple that I usually have as a non-locavore.
My next meal took place at Cook dining hall, which nicely and surprisingly has a local fruit stand right next to the entrance way. There was also some pleasant looking and tasting slices of locally made breads located on a table next to the fruit stand. On the wall behind the bread, there is a map of Vermont which shows were produce and food products were grown and made. I also found a locally mad mustard and blueberry jam that I could put on the bread at the vegan station. Lastly I helped myself to some cooked squash at the vegan station that was grown locally.
I should have gotten more simple foods to make such as yellow potatoes or sweet potatoes so that I could have an easy baked potato. I am hoping to make a trip to healthy living to find some more local foods for the rest of the project. Thus far I think the most rewarding part of a locavore diet is going to be getting to know the farmers and learning about how foods are grown.