My Nani – my Italian-American grandmother – was brought up during the Great Depression. She used to tell the story of how her immigrant father would walk miles to his dangerous job building bridges on the outskirts of the small … Continue reading
I tend to take the holidays off from eating locally. Not that I ever claim a 100% success rate, but when I return to my hometown a day or so before Christmas Eve I quickly realize that I would starve and/or alienate my Italian-American extended family by NOT eating the oyster stew, sausage bread, carbonara, cheese & sausage, veggies & dip, cookies etc. that populate my mother’s home. Eating, you see, is a family affair. To eat (and to cook) is to show love. If it weren’t for this reciprocal action, our familial emotions would probably be quite stunted.
Regardless, I did have a few revelations about our collective consumption this holiday, and despite my mostly NOT local eating, I feel pretty good about the decisions I make overall and how they might be helping others think a bit more about their food choices.
#1 – I actually do a pretty good job of eating – and shopping – locally. I rarely enter a major supermarket and haven’t bought meat NOT raised by someone I’ve met since sometime in 2009. Sure, when I’ve been at friends’ houses or out for a meal I haven’t been so careful. But in general I can find the farm that produced most of the products in my home on a map of New England (and stretching a bit into upstate NY). I feel really good about that. (Of course then I have to try very hard not to judge when my mother has maple syrup or honey that COULD be easily sourced locally, but isn’t.)
#2 – It’s about quality not (ok, sometimes and) quantity. Food I ate with abandon in the past doesn’t interest me. A few years ago if I was offered scalloped potatoes sprinkled with Doritos (who knew my NASCAR-loving step-brother was such a semi-homemade cook!?) I would take a helping with a smile. But this time I took a forkful to be polite and moved on to something else. Sugar-free cookies or fat-free muffins? I appreciated the cook’s resourcefulness, however I couldn’t stomach the aspartame or processed non-fat butter substitute. As often as I could this time around, I chose quality small-batch cheese over store-bought hunks eaten mindlessly. And I tried to bring the ingredients I cared about (see aforementioned “fancy” cheese) and stuck to items that I felt good about eating – even if I ate them immoderately.
#3 – Despite some incredibly sugar-laden and super-processed foods being eaten with abandon by the dad’s side of my family, in some ways they are inspirational as the original locavores. Grandma featured home-grown, -canned and -cellared pickles, sauces and roasted veggies on her Christmas buffet alongside the misnamed whipped topping and candied fruit salad “ambrosia”. Recognizing the mutual interest in local and minimally processed food – albeit for different reasons – has helped us find a way to connect. My grandma has lived in the same house for the last 50 years and didn’t finish the ninth grade, but she and I can talk for hours about how late beets can be harvested and how the caterpillars are predicting a cold start and finish to the winter.
#4 – Much of the extended family (on my mother’s side) cares about humane, local and/or sustainable eating as well. My mom’s two brothers shared a locally born and bred cow this past year (named “D” for “Delicious”) and most of my cousins, their spouses, my aunts as well and my mom and I all grew at least some of our own food and canned local vegetables, pickles and jams this past year. My cousin and step-father both hunt as well – although not exactly to decrease their carbon footprint. We had a locally caught and smoked fish on Christmas Eve and a platter of pickled and canned veggies for Christmas. This attention to local, sustainable and healthy eating by no means originated with me: my oldest cousin has long worked for a non-profit environmental agency and her sister is a vegan blogger. And while our approaches to healthy and humane eating can be quite different, what we realized over a glass (or three) of local wine was that we all want the same thing: for people to be more conscious and thoughtful about what they eat.
And that is my continued goal for the new year.