Columnists
Changing one bite at a time
Last week I wrote a little bit about my Climate Change perspective. I’m not a climate scientist, but I, like a lot of all y’all, have an opinion with regard to the future of life on Earth. Because of the column I have heard from a few people. Some think I shouldn’t write about my concerns unless I have a solution. That’s just a pile of steaming methane. Some people agreed with me. And, believe it or not, some people just don’t believe Climate Change is a bad thing OR that it’s actually happening. I’m going to suggest you do a bit reading, a lot of research, take some notes and then look around you. Do you remember seeing or hearing about so many and such dramatic weather events in your lifetime? If the last decade hasn’t opened our eyes to what’s on the horizon, then I guess we just don’t want to know. Personally, I need to break things down into manageable “bites”. I can contribute to the lessening of Climate Change by making little changes in my everyday life. It’s a start and I’m ready to seriously get started.
Here we are in Ontario. We are surrounded by good, locally grown and produced food. As part of my quest, I will try to become more of a locavore. While I work on making it “more” possible, I will start to change my diet to accommodate the changes. So, why eat “local” food? For a start, locally grown and produced food is good for the environment. The fruit, vegetables, meat, fish, etc., you buy from local farmers and from the grocers who feature locally produced food, doesn’t have to spend days in a refrigerated trailer or on a ship or in the cargo hold of a plane to get to our tables. Local produce, bought locally helps in the reduction of greenhouse gas emissions and contributes to the lessening of that dreaded “carbon footprint”. Economically speaking, buying from a local producer supports local farmers. It’s kind of nice to eat food that was produced by a neighbour. (Speaking of neighbours who produce, I have a giant zucchini on my kitchen counter waiting for my attention. But zucchini growers are another story.) Locally produced foods often have a higher nutrient value as it has had time to ripen, age or mature naturally and, likely, it will taste better. Think about those May and June berries from the County farm stands! Oh my! Speaking of “produced locally”, we have several sources for fresh, local animal protein products. Contrary to what you think you know about meat and poultry production in Canada, growth hormones are not given to pigs, poultry or dairy cows. However, GMOs are approved for use in the raising of beef cattle in Canada. LOML and I have found a beef supplier whose products are hormonefree and additive-free and the shop is reasonably local. Do your research, take notes look for a producer who mets your requirements. Fill you plate with veggies. You know we eat far too much animal protein, anyway.
Did you know local, freshly picked produce is more nutrient-dense than the produce “from away”? And, as much as I love a juicy orange now and then, oranges aren’t the only way to get vitamin C. Peppers, strawberries , kohlrabi (yeah, I have to try kohlrabi), kale, cauliflower, broccoli, Brussel Sprouts and cantaloupe are excellent sources of vitamin C, they have a load of fibre and they can be found at local markets. It may be hard to imagine substituting any of those veggies for a glass of OJ at breakfast but it might be good time to rethink, not only what we eat, but how we define our meals. And what about dairy? Did you know there are almost 700 kinds of cheese produced in Canada? As with any product on the grocery shelves, refrigerators or freezers, read the labels. It’s not too difficult to find out who actually “cut the cheese”. I’ve actually resurrected my yoghurt maker, purchased in the 1970s, and put myself on a yoghurt learning curve. If you’re up for the challenge of facing climate change and doing as much as you can, start with the things you know you can do for the cause. Everyone “does” food. If you’ve got the time or the inclination, it’s not a big deal to eat more real, local foods. If you have a freezer, use it to stock up for the winter months when most of us rely on imported fruits and veggies.
BTW, if food security is an issue, there are two locations where fresh veggies and fruits are available at very reasonable prices and in smaller quantities. The PEC Fresh Food Market operates at two locations— Prince Edward Learning Centre at the Rexall Plaza in Picton and at the Sophiasburgh School in Sophiasburgh. Call 613-476-1811 and speak with Robyn about their “Fresh Food Prescription Programme” or get details about the Markets.
I’m going to make and effort to make some environmental changes, one bite at a time.
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