foodnews 9.09.2015 local food

Is that so? Please explain.

For anyone who looks for unsolicited advice about the food we eat, there is no shortage of suggestions. There are the people who say we should eat organic, or only natural crops, or foods never corrupted by genetic modification. There are the local foodists, the raw people, and the prehistoric dieters. Food sage Michael Pollan  says that if you want to be extra prudent, only eat the foods that your great-grandparents ate.

But when it comes to eating local, there’s really no such thing. The rationale for choosing food produced nearby chiefly refers to food miles—the long distances most food is shipped before arriving in your supermarket and, ultimately, your stomach (see Road Trip Follows Strawberries Across the U.S.) And, depending on who you ask, the cutoff is anywhere from 500 to 1,000 miles.

Get the full story on The Plate.


1 Comment

  1. Chad Finn

    Corn is Mexican and hence North American. Blackberries, blueberries, Concord grapes, red raspberry, black raspberry, and squash/pumpkins are all North American. So while the list is not long it is better than what is given. While not a big deal, the Fragaria that is one parent of the cultivated strawberry is from Chile in South America but the species is also common on the North American west coast. Thanks for getting the info out!