Friday, August 15, 2008

Eat local

As one of the co-founders of Idaho's Bounty Co-op and as a participant in the Permaculture-based Community Rising program in the Wood River Valley, and co-organizer of the Transition Towns movement in Buhl, it is my job to hold the big view. It is my job to be educated and work for the best outcome for our children and community.

Truth is we live in very precarious times when the very basics to life—healthy food, clean water and a sustainable existence—are not a given. There are no guarantees and there never have been, other than change. As we bump up against peak oil, peak food, climate change and the mass transfer of wealth to the corporations, every segment of our lives will be changing.

I say bring it on. I am bored to tears with "normal" and the dysfunctional status quo.

I have learned that community does not happen if we don't need it. I am suggesting that the time has come that we do need it, and the process of re-localizing is a community event. As communities working together we can provide what we need to not only survive, but thrive. What exciting times.

Food is at the heart of our survival, and I am here to tell you, for about a dozen reasons, we need to re-localize our food system. Even though we are blessed with a plethora of natural and human resources, our current food system is badly broken. It will take years if not decades to encourage new farmers and develop processing and infrastructure capable of feeding ourselves. With every dollar you spend on locally produced food, you are investing in the rebuilding of a locally food-secure and vibrant community.

Support the farmers' markets and local food markets. Idaho's Bounty Co-op ( is a wonderful online option for sourcing local products

Buying local is so important. Thinking local is a joyful imperative. I challenge everyone to try and eat at least 10 items a week that are grown or produced in our local foodshed. With all of the bounty of the summer season upon us you might find it easier than you think.

James Reed


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