Fresh Food Fever

It’s a stomach turning fact. The typical ingredient in a North American meal travels more than 1,500 miles to reach the plate. But people across the United States are beginning to understand how that long haul to the table influences local farm profits, fuel consumption and, perhaps most importantly, food freshness. Now GR’s own Local First is inviting people to take the region’s first ever Eat Local Challenge.

Here’s what you do: Pick a copy of the Greater Grand Rapids Food Systems Council’s Guide to Local Food. Identify local farms and food stands as well as kitchens and grocers that serve locally grown foods. Then spend two weeks in September enjoying good eats that are thousands of miles fresher.

The Challenge officially kicks off the evening of September 7, 2007 with a ‘how-to’ party at San Chez Bistro. The event features live cooking demonstrations, local chefs and the farmers they purchase from, and many of GR’s most local businesses, including Art of the Table and Marie Catrib’s.

Throughout the two week event, participants also are invited to throw an Eat Local Party, share recipes and experiences in the Eat Local Challenge online blog and, of course, patron local food shops. Other events include a September 20 seasonal feast prepared by Grand River Grocery and the Thornapple Daily Grill.

Eating locally grown foods not only benefits the regional economy, environment, and culture, according to event organizers. It can also help lower grocery bills and put healthier, more tasteful on the table. For more information, check out the Local First website or contact Executive Director Elissa Sangalli at elissa@localfirst.com.