Locavore: n. A person who makes an effort to eat food that is grown, raised or produced locally, usually within 100 miles of home.
The locavore movement has been making waves in the United States for a few years now. Especially in my house, where a whole pot of coffee tends to be knocked off before I’m even awake, dark chocolate is the sweet treat of choice, and French wine is always on hand, the idea of sustaining a diet solely on food from a 100 mile radius really does seem impossible. (Is omnomnomnivore in the dictionary yet?)
Despite criticism that it is unrealistic, or idealistic, I find some merit in the effort. My family could never be locavore in the literal sense, consuming only local products. But we still aid the effort to support local farmers and producers.
My parents signed up for a farm share, where each week we are given a portion of whatever has been harvested. (Apparently, this summer has provided a plentiful harvest for arugula and beets). The farmer’s market is one block from our house, so we walk there to pick up more produce and 100% grass-fed cheese. And when we go out, there is no shortage of restaurants that are local-conscious to choose from.
Cleveland has a fabulous restaurant scene and has grown incredibly in the past few years. Iron Chef Michael Symon, who owns a handful of award-winning restaurants in Cleveland, isn’t the only person foodies praise these days. A rapidly growing number of restaurants boast home-grown or local produce and herbs. Some of my favorites? Flying Fig, The Greenhouse Tavern and L’Albatros.
The variety of ways to “go green” is astounding. Don’t forget to look into ways to support local growers and to cut on food transportation.