The Nitty Gritty

On my way to becoming a local eater, I've been inspired by a number of sources, including Alisa Smith and James MacKinnon, who started the 100 mile diet and Barbara Kingsolver, author of Animal, Vegetable, Miracle - A Year of Food Life. The details for us are a bit of an amalgamation of those sources plus my own ideas. Here are the current guidelines:

1. Food in our diet is mainly from the growers and producers at our local farmers markets, the local fish market (caught within 50 miles offshore), our local dairy source, or is grown in our own backyard.
2. Exceptions include staples such as olive oil, salt, and wheat (none of which are produced anywhere near us). We do only buy Southern Biscuit flour, which is milled in NC, or flour from Great Harvest,which is milled in their store in town. We'll also eat anything we had on hand before we started this, no reason to waste it all.
3. We're not fanatics to the point of losing friends. If we're invited to lunch or someones house for dinner, we're in - we have a policy against proselytizing. We will, however share our ideas if you ask us.
4. Every effort is taken to buy only local items that are humanely raised, and pesticide, herbicide, and antibiotic free.
5. Our goal for eating is no waste. We take our bags shopping and reuse them every week. Any packaging we do buy is to be recyclable, every edible bit of the product used, scraps are going to be composted.

Part of my hope for starting this website is not only share information and ideas, but to be held accountable (if only by my own keyboard) for the food choices we make. So if you feel the need to question me or call me out on anything, by all means, have at it.