I never thought that watching the Grammy Awards would bring to mind the local food movement, but that is exactly what happened when the Chipotle Mexican Grill commercial aired. Granted, one has to drive to Colorado to eat at one of their restaurants, but I think the message is universal. Watch the video and let me know if you agree!

Animal Welfare Approved is an organization that provides the public with information about the welfare of the animals we eat. Recently I received a link to their document “Food Labeling for Dummies.” It’s invaluable for those of us who want to buy the healthiest food for ourselves and our families. But it can be overwhelming. So many issues to consider, such confusing labels, so many unknowns. This is why we at DLFN continue to promote local food.

Every summer DLFN organizes field trips to local farms so we can see for ourselves where our food comes from and ask questions of the growers. Some use pesticides, some do not. Some animals go to feed lots, others are strictly grass fed. Milk may be raw, but the cheese is pasteurized.

Check the DLFN website section “Meet the Growers” to learn more about our local food and how it’s produced. Then go to the “Where to Buy Local” section to find out what local food is available this time of year and where.

Bacteria, being small and simple, are able to reproduce quickly. Any organism with this capability has an advantage over large long-lived creatures: it can, through multiple life cycles, gradually alter itself to adapt to changing conditions. So when bacteria are exposed to an antibiotic, they can respond by becoming resistant. This has already happened. The routine prescription of antibiotics for human infections is part of the problem. So is the feeding of antibiotics to livestock to promote growth and prevent infection.

Antibiotic resistant bacteria in our food are alive and well. This was recently documented by a Phoenix nonprofit group that tested 80 brands of beef, pork, chicken, and turkey from five cities. 47% contained Staphylococcus aureus, a common pathogen that causes a whole range of infections in humans, some of them serious. Of the bacteria identified, 52% were antibiotic resistant. You can read more about this study in a recent New York Times article.

With respect to livestock the solution is to raise animals in conditions that keep them healthy without the antibiotics. Easier said than done. Our food supply is based on huge numbers of animals in huge barns being fed huge amounts of grain—exactly the conditions where pathogens can thrive. Some farmers are doing their best to raise their animals in a healthy environment without drugs. They can succeed if the rest of us are willing to pay their higher prices. When we do so we are supporting a sustainable system plus serving our families the highest quality meat, chicken, eggs, and milk.

To make shopping local easier, see our section “Where to Buy Local.” To learn more about the care of local livestock, check “Meet the Growers.”

Brussels Sprouts

In early July, when both the farmers market and my garden began really producing, I decided to see how long our family could go eating only locally produced vegetables.  I was surprised at how easy it was this summer.  We were still harvesting kale and chard in the garden up until that snowstorm just before Thanksgiving.  We stocked up on sweet potatoes and other vegetables for Thanksgiving dinner before the farmers market closed for the season.  (Thanks to Muddy Pumpkin Farms for telling me to store my sweet potatoes on the counter.  Before, mine were always molding in the refrigerator.)  I don’t think we will last year round, but it is a fun experiment, and I’ll keep you posted on our progress.  We have made two exceptions so far: salsa (we eat far more than I could possibly can myself and stay cheerful) and brussels sprouts.  This is the story of the brussels sprouts. 

On the last day of the farmers market this fall, DC Gardens had a basket full of two foot tall sticks loaded with brussels sprouts.  None of us had ever eaten them before so we purchased one to try.  My children had no prior knowledge of brussels sprouts; no idea that they might be a yucky vegetable.  They thought this new staff full of food was fabulous.  It soon became a walking stick and later a light saber.  There were arguments over who got to carry it.  On the drive home, they asked if I would cook it as soon as we got home.  They couldn’t wait! 

Recently while grocery shopping, my children pointed out the brussels sprouts for sale in the produce aisle.  They were so excited after that first experience and asked if we could get a bunch.  Personal challenge aside, I had a hard time imagining a situation where “No” could possibly be the correct answer to small children asking for vegetables.  We bought the brussels sprouts. I am so thankful to the farmers market for all the help I get there with helping my children to eat and even enjoy vegetables. 

So we have eaten brussels sprouts twice now, and the kids were so excited for them both times.  I admit that they have not asked for seconds.  I think they aren’t actually very excited about the taste, though I wouldn’t dare ask them.  They are convinced that brussels sprouts are amazing and fun.  Who am I to question it?  You can be sure that brussels sprouts will be the newest, coolest plant in our garden next summer.

A recent commentary by American populist Jim Hightower really got me to thinking about the many amazing people, or food “rebels” as Mr. Hightower calls them, that I’ve had the opportunity to meet since DLFN began. Stumbling blocks such as politics, religion, and income level often fall by the wayside when it comes to the pursuit of fresh, healthy and locally-produced food. I am proud to be a food rebel and hope to see our ranks grow!