In 2007, Oxford Dictionary chose “locavore” as its word of the year. Meaning “someone who eats locally grown food,” the word soon became a movement. It all began in San Francisco, when four women committed to eating only foods grown or harvested within a 100-mile radius of their homes. You may have also heard the concept referred to as foodshed, slow food, sustainable food, local first, or eating locally.
The good news is this: The principles founded in San Francisco are easily applied here in Colorado, since just about everything you could want—besides sea food—can be found all around the state. Think of the abundance of foods that Colorado produces: Corn, wheat, trout, bass, beef, chicken, lamb; winter, spring, and summer vegetables. Game meats of wide variety, eggs, milk, juices, wines, herbs and spices, delicious green and red chilis and more. And don’t forget those famous Colorado peaches. What luck!
Getting Started
- Read the 12 key points of locavorism at the Locavores.com Web site
- Find information about Colorado’s locavore movements at LocalSustainability.net or PeakToPlains.com
- Attend farmer’s markets
- Join a locavore group, either online or in person, or both. Read locavore periodicals and blogs such as eatlocalchallenge.com
- Turn your backyard into a garden, or raise chickens
- Look for slow food or locavore dinners at your local restaurant. If there aren’t any, approach your favorite neighborhood bistro and ask!
- Shop at food co-ops
- Call or write Colorado State University’s Division of Continuing Education and Osher Lifelong Learning Institute about its course on locavorism.
- Get your friends involved for a locavore bar-b-que or party.
Happy eating!
