About 10 years ago, consumer preferences slowly started shifting away from conventionally produced foods to locally grown. The 2007 release of Michael Pollan’s book, The Omnivore’s Dilemma, was largely responsible for this change. Once awakened to the consequences of our food choices, many of us became much more conscious about what we were eating, how it was made, where it came from, and how it got on our plates. That book heightened awareness about our dependence on agribusiness and the moral and ecological consequences of our food choices.
Today, consumer demand for locally grown food is greater than ever. More and more, Americans are starting to understand that locally grown food is healthier, and that it benefits our local farmers and communities.
Let’s take a look at the top 10 reasons to eat locally grown food. Continue reading
Homesteaders like to cultivate large gardens, so usually there’s ample “free” food during the warm months of the year. And most of us preserve at least some of our harvest by canning or dehydrating our vegetables, fruits, and sometimes even meats, too. Those of us lucky enough to have root cellars or walk-in coolers use them to store the more hardy types of produce, like potatoes and other root vegetables, winter squash, and cabbage. All these efforts help reduce our grocery bills during the cold weather months.
But it’s practically impossible to squirrel away enough food to feed our families all winter long. So, invariably, we end up needing to buy food to supplement the bounty we’ve managed to store. Even in summer, most of us don’t grow enough to sustain ourselves completely, so we have to buy what we can’t produce. And, yes, buying organic, whole foods at the grocery store can get very expensive. But the good news is, you can still practice healthy eating all year long without mortgaging the homestead to pay your grocery bill.
Here are 10 tips to make healthy eating more affordable.