by Erika Armyn

Created on: January 21, 2009

Long ago, we were all locavores.

We didn't have a catchy term to describe the practice back then, as it was simply the natural order of things. We took great pains to produce everything we ate. We slaughtered and stored our own meat, harvested the grain from which we made our bread and tilled the soil in which our onions and potatoes grew.

Nowadays, most of us don't know the first thing about growing carrots or skinning a lamb. We have become so accustomed to processed foodstuffs, high fructose corn syrup, preservatives and fillers in our meals that one could surmise that we don't even know what food truly tastes like. This convenience food isn't just bad for us, it's hurting the environment. Currently, the average meal travels an average of 1,500 miles on ships, planes and trucks before landing on our dinner plate. According to the locavore, this distance between us and our food also represents how removed we are from the knowledge of how it is all produced, processed, and shipped, and who's participating.

What was once a way of life is now regarded as "food patriotism." Locavores strive to feed themselves in a sustainable and economically sound manner, limiting their consumption of food to that which is grown locally. The definition of "local" is up for debate among locavores, but most strive to limit the origins of their food to a 100-mile radius. There is an emphasis on fresh, organic, unprocessed food.

The best way to support the growing local food movement is, naturally, to participate. Eating locally involves a little more expense and a more significant investment of your time than simply shopping at your neighborhood supermarket or price club, but you will surely find that the benefits of eating "food, straight up", outweigh the perceived inconveniences.

*FARMER'S MARKETS

Make farmer's markets your go-to destination for produce. Freshness is king, and depending on what is in season in your area, you will likely walk out with great bargains compared to what you would find in the supermarket produce aisle. Stock up on what's plentiful and cheap. You can always can or preserve some for later.

*CANNING AND PRESERVING

Any decent cookbook will offer step-by-step instructions on how to can and preserve your fruits and vegetables so you can enjoy them when they are no longer in season. If you live in a northern climate zone where winters are bitter and the only thing that grows outdoors is icicles, plan on devoting a day or two to canning citrus fruits, tomatoes,

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