... to me the essential value in local isn't about how far something traveled to get to me but rather the connection between the producer and the consumers that shapes how the farmer farms.
1. Any kind of food grain or grain product other than possibly corn and popcorn -- ready-made bread, tortillas, granola, pasta, crackers, breakfast cereal, etc.
2. Any kind of dry bean/pea/lentil at all.
3. Any kind of dairy, cow's or goat: milk, yogurt, butter, ice cream, cheese, etc.
4. Pork (lard, bacon, ham, etc.)
5. Any poultry or eggs.
6. Any other kind of meat besides beef.
7. Any kind of nut except possibly pecans maybe once in three years on average.
R Ranson wrote:My next step in this process took me to the local library where I found two books: Small Scale Grain Raising and Homegrown Whole Grains by Sara Pitzer. Later on I also discovered Uprisings : a hands-on guide to the community grain revolution by Sarah Simpson, which has a lot about communities getting together to grow their own grain.
R Ranson wrote:when I don't feel like malting my own grain and brewing my own.
8. Beer, wine, or any other kind of alcohol.
9. Any kind of oil or oil seed (or animal fat other than beef fat and only by buying at least a quarter share of a whole beef and not very reliably even then.)
10. Any kind of fish.
11. Honey or any other kind of sweetener besides sorghum syrup and that not very reliably (only about every second or third year.)