TYLER FLORENCE PLUS

TYLER FLORENCE PLUS

Another plus for local foods is that they are generally of superior quality because they get to the consumer very shortly after harvest.Įating local foods also supports local economies, keeping the money cycling through the community. Locally produced foods-defined as those harvested within a 100-mile radius of one's home-have a lesser impact on the environment because of the decreased need for transportation from source to consumer. Let's talk about a few things that make the locavore concept important and worth your time to consider: So I understand that this concept can seem a bit out of reach for many people.īut the truth is that as long as we all recognize the concept and factor it into our food choices, we're on the right path. And if you live in the middle of Nebraska, when February comes, that frozen corn-sicle just isn't going to cut it. Organic foods are more expensive-they just are. The best of the best of anything I could ever want to eat literally comes from just around the corner and, thankfully, I have the means to obtain it. This concept has become somewhat political of late, as some critics have called the movement to eat local, organic, and sustainable food an elitist and impractical pursuit. This is all important stuff, and as I grow as a chef, a businessman, and a father, the impact of these choices takes on greater and greater significance.Ĭoined by a Bay Area chef and author named Jessica Prentice in 2005, the term locavore has picked up steam in the past few years and, in fact, was chosen by The New Oxford American Dictionary as the 2007 word of the year.

Rather, it encompasses, both directly and indirectly, such concepts as sustainability, organic farming, and being 'green,' among others. And being a locavore doesn't simply stop at addressing the proximity of your food source. Now, I certainly didn't invent this concept, but over the past few years I've had many discussions with colleagues, friends, and family about what being a locavore means exactly, and how it can best be applied to cooking.

So the concept of being a locavore, or one who chooses whenever possible to incorporate locally grown or locally produced food into one's nutrition plan, is of great importance.

We have the benefit of living in the heart of California's bounty, and to ignore that would be a crime. When it comes to food, the people of Marin County, where I live, are pretty darn lucky.and we know it.

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