Local Action for a Sustainable Tomorrow

In October 2007 Slow Food came to the Olympic Peninsula with Slow Food USA officially welcoming the North Olympic Peninsula as its newest convivium. Become a member at http://www.slowfoodusa.org/join/index.html
The convivium will offer educational events to increase food awareness through the pleasures of the table and to promote a sustainable food system. Their website is http://www.slowfoodnortholympicpeninsula.org

Clallam Grown! http://www.clallamgrown.org/home.htm
aims to educate the residents of Clallam County on the importance of eating locally as a way to improve personal health, protect our economy, while preserving traditional farm land and the environment for future generations.
While it might be difficult to eat locally produced food 100% of the time, we can all take the challenge to eat local food more often than we do now.
When you buy more food from local sources, you help create a working landscape that can sustain your community well into the future.

Seasonal Guide to Local Food in Clallam County
http://www.clallamgrown.org/guide.htm

Tips on Eating Well in a Sustainable Food System
LAST thanks the Port Townsend Food Coop for these tips.

• If not LOCALLY PRODUCED, then Organic. This is one of the most readily available alternatives in the market and making this choice protects the environment and your health.

• If not ORGANIC, then Family Farm. When faced with Kraft or Cabot, Cabot, a dairy co-op in Vermont, is the better choice. Supporting family farms helps to keep food processing decisions out of the hands of corporate conglomerates.

• If not FAMILY FARM, then a Local Business. Basics like coffee and bread make buying local difficult. Try a local coffee shop or bakery to keep your food dollars close to home.

• If not LOCAL BUSINESS, then Terroir, which means “taste of the earth.” Purchase foods famous for the region they are grown in and support the agriculture that produces them (i.e., Brie cheese from Brie, France, or Tillamouk from Tillamouk, OR.)

• Buy at your local FARMERS MARKETS before the supermarket. Some local markets are open year ‘round. Even if you purchased there only in the peak harvest season, you could make a big difference. You can get to know the people who produce your food, try new ingredients in season, and learn new ways to prepare old favorites.

• Feed the Freezer. Can’t cook every night? Worried about your fresh produce going bad? Make a big pot of veggie soup and freeze it. You can also make personal size meals for brown bag lunches. Canning, drying, and storing in a root cellar are also alternatives.

Food Expenditures Around the World

Germany: The Melander family of Bargteheide
Food expenditure for one week: 375.39 Euros or $500.07

United States: The Revis family of North Carolina
Food expenditure for one week: $341.98

Japan: The Ukita family of Kodaira City
Food expenditure for one week: 37,699 Yen or $317.25

Italy: The Manzo family of Sicily
Food expenditure for one week: 214.36 Euros or $260.11

Mexico: The Casales family of Cuernavaca
Food expenditure for one week: 1,862.78 Mexican Pesos or $189.09

Pola nd: The Sobczynscy family of Konstancin-Jeziorna
Food expenditure for one week: 582.48 Zlotys or $151.27

Egypt: The Ahmed family of Cairo
Food expenditure for one week: 387.85 Egyp tian Pounds or $68.53

Ecuador: The Ayme family of Tingo
Food expenditure for one week: $31.55

Bhutan: The Namgay family of Shingkhey Village
Food expenditure for one week: 224.93 ngultrum or $5.03

Chad: The Aboubakar family of Breidjing Camp
Food expenditure for one week: 685 CFA Francs or $1.23