Bite Back at Rising Food Costs

Most produce grown in the United States travels an average of 1,500 miles before it is ultimately sold. We can have an enormous impact on our health as well as the well-being of the planet by the way we eat. By choosing to eat less meat and more locally grown organic seasonal produce we reduce air pollution, support our area economy and enjoy the taste and freshness of good food. At the same time we can save money and stretch our food dollars a lot further.

In the last century our food economy has had a dramatic shift from being centered on the family farm to colossal agribusiness corporations. The United States has lost over 5 million family farms since 1935. As a result, our food security is subject to disruption as a greater percentage of the food supply is controlled by big business. Prices are more volatile due to less competition and the high level of energy costs that are built into food prices. Energy to transport our food, the operation of field machinery and the petroleum based fertilizers all use carbon based energy sources. In the United States, it takes 400 gallons of oil equivalents to feed each American.

Because of the huge energy costs that are built into corporate farming, local organic fruits and vegetables are now able to compete on price and are sometimes even cheaper then conventional edibles. Organic farms utilize sustainable agricultural practices where fertilizer and pesticide use is greatly reduced or eliminated. Locally grown food miles are much less and the resultant energy savings contribute to a reasonable cost of food. Farmer's markets are booming as small farmers avoid the middlemen and sell directly to the local consumer. It's a superb place for shopping for great seasonal locally grown food.

The best source for food is to grow your own. You'll know exactly where your food is coming from and how it was grown. If you don't have a yard there is usually a community garden nearby that you can utilize.

Two of the most prolific weeds in Oregon are also two of my favorite foods. During the season they are abundant and free for the harvesting.

Oregon is the number one producer of blackberries in the United Sates. Newcomers to the state are amazed at the blackberry thickets that are seemingly everywhere. Most discussions about blackberries revolve around ways to control or remove them. I love to pick them and eat them with cereal. My wife mixes them in with yogurt. They are fun to pick except for the occasional prickly "OW"! We freeze enough during the season to last until the following year's harvest.

My other favorite is a nutritional powerhouse. Packed with vitamins and minerals the weed has also been used for a wide variety of health conditions including cleansing the liver, improving digestion and more. We're talking about the simple, everyday nuisance (to some)... the dandelion. They can be eaten raw as part of a salad. I prefer to sauté them in a little bit of olive oil and garlic. A slightly bitter green, dandelions can be used as a substitute or mixed with other greens such as spinach or kale. Be sure to pick where the ground is chemical free and no pesticides have been used. Smaller leaves in the 3 to 5 inch range taste best. As a general rule of thumb, dandelions should always be served as a side vegetable when your mother-in-law is over for dinner. Be sure to tell her about the zero food miles and how the French and Italian chefs use the delicate bitterness to add a touch of excitement and spice to their dishes.