eat local

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local onions and peppers
local onions and peppers

There are great produce stands all around. The same people every day with fresh-picked organic food and fruit. Between our neighborhood stands and the market today we’ve got our vegetarian diet covered. The supermarket sells bulk cornmeal, rice, sugar, chickpea flour (for pakoras), salt…the rest is vegetarian food less than 24 hours away from the Earth…sometimes food less than a couple of hours old.

So because it’s me I’m thinking about how the foodways here will fare in a post-carbon world. There’s already a distribution system. The food production line is already staffed in an established economic model. Best of all: it’s good. The best meals I’ve prepared here as a vegetarian cook have been made of local ingredients. You come to believe in the vitality of your food.

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