Subscribe to:
Post Comments (Atom)
skip to main |
skip to sidebar
We're interested in your questions, suggestions, and ideas for local resources so please comment under the relevant topic.
If you want to start a NEW topic, contribute new posts to the blog, add events to the calendar, or have other suggestions for improving this blog, please email tarapoelzing@yahoo.com.
100 & 250 mile radius around SLC.
This year's Salt Lake Eat Local Challenge began August 28, 2010! Join the celebration of local healthy choices by eating food that is produced no more than 250 miles from your home. Learn how others have participated so you can chart a course that will work for you. You can find food sources, events, books, and articles below.
Eat Local Challenge and Related Events
Social Soup
Finding Healthy Food in the City for All Economic Groups
Tuesday, January 18, 2011, 12:00-1:30 p.m.
University of Utah, Goodwill Humanitarian Building, Room 155
Often local food is equated with foodies who are not concerned with budgeting their food dollars, but local food can be affordable. This session, featuring speakers from Wasatch Community Gardens, People's Market, and Utah Community Supported Agriculture in Utah, focuses on finding healthy and affordable food in our city. Come with your questions and leave with useful information.
This series also provides free, vegetarian soup featuring local ingredients. The event itself is also free and open to the public.
People's Market 5th Annual Seed Swap
Saturday, January 29th, 6:00-8:00 p.m.
Mountain Valley Seed Warehouse
455 West 1700 South, SLC
Finding Healthy Food in the City for All Economic Groups
Tuesday, January 18, 2011, 12:00-1:30 p.m.
University of Utah, Goodwill Humanitarian Building, Room 155
Often local food is equated with foodies who are not concerned with budgeting their food dollars, but local food can be affordable. This session, featuring speakers from Wasatch Community Gardens, People's Market, and Utah Community Supported Agriculture in Utah, focuses on finding healthy and affordable food in our city. Come with your questions and leave with useful information.
This series also provides free, vegetarian soup featuring local ingredients. The event itself is also free and open to the public.
People's Market 5th Annual Seed Swap
Saturday, January 29th, 6:00-8:00 p.m.
Mountain Valley Seed Warehouse
455 West 1700 South, SLC
1. Gather your leftover vegetable & flower seeds from last year.
2. Have no seeds? Come anyway and we’ll give you some to start.
3. Bring your friends to the Seed Swap.
4. Trade or donate your seeds with local garden enthusiasts & farmers.
5. Use your new seeds to start or expand your space with variety.
Also accepting non-perishable donations for local food banks.
About the Challenge
Developing a greater awareness about our food—that’s what the Eat Local Challenge is about. While the “standard” Challenge is described as consuming only foods from within a 250 mile radius for a whole month, whatever makes this experience fun and educational (and a challenge to you) is valid.
Is this your first year for the whole family? Consider doing one week of completely local. Are you feeling really strapped for time and realizing that there are really no ready-made meals available locally? Try choosing a couple of food groups such as produce and meats and just be true to those. (You’ll save time on not having to make pasta or bread.)
However you challenge yourself this year—have fun and enjoy learning about your food consumption!
This blog is written by authors who are interested in building community while supporting our local economy and global ecology.We're interested in your questions, suggestions, and ideas for local resources so please comment under the relevant topic.
If you want to start a NEW topic, contribute new posts to the blog, add events to the calendar, or have other suggestions for improving this blog, please email tarapoelzing@yahoo.com.
Salt Lake Locavore Map
100 & 250 mile radius around SLC.
Local Food Sources
Links
Blog Archive
-
▼
2007
(30)
-
▼
July
(27)
- Why are YOU taking the challenge?
- Discussion (General Group Conversations)
- Recipes
- Produce (Fruits and Veggies)
- Grain
- Mushrooms
- Barley
- T-shirt Design
- Hops
- Calculations
- Sweeteners
- Alcohol
- Meat, Poultry, & Fish
- EVENTS
- Spices and Condiments
- Stimulants
- Native Food Gathering
- Cheese
- Alternative Oils
- Pork/Bacon
- Other Protein Sources- Eggs
- Milk, Butter, and other Dairy
- Soy or Soy Replacements
- Baking Supplies (soda, baking powder, etc)
- Rice replacement and Beans
- Flour/Wheat
- Produce
-
▼
July
(27)
16 comments:
For the Kick off party we were thinking that people were more than welcome to bring extra food items they had to trade with other folks. We could start discussing that in this space?
Also, has anyone made potatoe flour before, let alone, cooked with it?
i'm curious to hear everyone's motivations for taking on the challenge.
what motivates you? what do you hope to gain? how are you interpreting "eat local"?
look forward to hearing your thoughts.
DINNER GROUP
Is anyone who lives in SLC interested in forming a dinner group with 3-7 people? This would mean that you only have to cook dinner one night out of 3-7 nights during the challenge, and go to other houses for dinner the other nights. If you're interested, please email me at community(at)wasatchgardens(dot)org
PUBLICITY
One thing we didn't really talk about so much was how much publicity we want to do for the Challenge. We could probably get some traction from the Downtown Farmers Market, Utah's Own, KRCL, maybe even local newspapers. Thoughts?
For the curious, the Close-Up article will be running this coming Friday (Aug. 3) in the Midvale/Murray and Holladay/Cottonwood zones, and the following Friday (Aug. 10) in the Sandy/Draper, Sugar House, and Downtown/Avenues zones. Guess they wanted to save it until just before the challenge to make it more timely.
I'm leaving on vacation on the 19th (taking the long way to Burning Man), so the timing is less than impeccable for me to participate. But I do plan on checking back and look forward to discovering some new resources...and recipes! Good luck, y'all.
Cheers,
~William
Does anybody have info on local oats. I like my oatmeal in the morning with my local honey.
Bad news on pecans.
When I asked the pecan farmer how far away his pecans were, I was given a "200 or so" estimate. Well, it's in Hurricane, UT 280 miles from slc.
: (
Jacob
I was told Lehi rollers oats all come from utah.
Anyone Mormon?
Welfare Square
On my way biking home today I passed by Welfare Square, the huge LDS storehouse on the west side and I remembered the stories my husband had told me about volunteering on church farms and in the church cannery when he was a kid. They have this whole network. Welfare Square has a cannery, a dairy, and a bakery, and I decided to check it out. I was lucky enough to walk right in and be able to meet with the manager, Jim Goodrich. I told him what we were doing and he seemed part intrigued/part baffled.
Unfortunately, we can’t buy any food from there because it’s all just donated to folks in need who are referred by their bishops. If you volunteer in the cannery you can buy a limited amount of canned goods, but he was careful to point out to me that only members of the church can volunteer there. I never stated that I wasn’t a member, but something must have tipped him off (hairy legs?). It’s too bad though, because I think it would be really cool to see how a cannery works. It’s also too bad because the dairy makes all sorts of cheese, sour cream, yogurt etc. and all of their milk comes from one farm in Elberta Utah. He gave me the number of the manager if we want to go down and visit it, but it does seem like we would need at least one mormon in good standing.
The bakery gets their wheat from a variety of places, including ID and Montana. So that’s not much use to us.
I posted stuff in the Milk section, Meat, Poultry and Eggs, and Oil. I entered these sites by going to "July". How come they don't show up on the front page?
(sorry... blogging virgin)
an interesting article about food miles in today's NY Times:
http://www.nytimes.com/2007/08/06/opinion/06mcwilliams.html
I would like to share with you an Op-Ed that recently appeared in the NY Times. The piece raises some good questions regarding the metrics used to calculate the energy intensity/emissions of imported vs. local foods. I do not raise this issue to deflate the intend of the Eat Local Challenge of which I’m excited to participate in. I feel this is worthy of discussion as we learn more about these issues.
read the article at http://www.nytimes.com/2007/08/06/opinion/06mcwilliams.html?ei=5090&en=d27bad8aabe4ee0a&ex=1344052800&adxnnl=1&partner=rssuserland&emc=rss&adxnnlx=1186502428-4dHA73ik1drIBVTvGSfcTw
The NY TImes article was great to put out for discussion! My basic reaction to the article was that it seems to be a great argument for researching the production of more native foods. Even in the dry climate of Utah there are many edible plants out there that would take little or no effort to produce and even less to transport. Could we have Pinyon Pine groves and Service Berry orchards? His idea of considering all the resources it takes to produce local food when measuring its carbon footprint is compelling and definitely needs to be figured in.
oooh, just a little further and you'd be in Pendleton where we are, and at the confederated Tribes of the Umatilla Indian Reservation community garden where we are welcome to take the beans, tomatoes, beets, etc growing. Otherwise, it's beef heaven here. this also reminds me of salal berry muffins someone made and gave me by a dozen. hope service berries are tastier. i hate pretending that something tastes good--and I'm not very good at pretending. but bear lake blueberries!!! that's good. we'll try something like that here sometime. and for you all--go team, and at least you have salt! diane
Hey folks-
Three days in and I'm alomost over my lack-of-coffee headaches, but the cooking time involved is tough - turns out I still have to go to work... That, plus being a lousy baker, made me call Avenues Bakery to see if they would be interested in doing a run of 'pure' local bread. They're very interested, and I'll meet with Kathy Thursday to see what's involved (min volume, unavoidable ingredients, etc). Any other takers? Lemme know! Reply to Russ: ren AT gis.usu.edu
Looks like the owner of Aves bakery is happy to bake for us. Their focus is local also. She needs 48 hours advance time and a 6 loaf minimum. Anything is available except the artisan breads. Sadly, no discount. Let me know if you are in. I'll plan a first order for Saturday to pick up Monday, but it sounds like pre-paying is best, so if you are interested email me and let me know how we can best figure that out. -Russ
Post a Comment