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We began researching why and how to eat locally in early spring of this year. Before that, we had tried a number of different dietary systems including Weight Watchers and The Worlds Healthiest Foods; essential guide for the healthiest way of eating, by George Mateljan, which by the way, is the most comprehensive cook book we’ve ever had the pleasure to use.


Melissa and I also began watching a lot of documentaries about food during our search for non-processed food that was not only affordable, but reasonably convenient to create without losing its health benefits. We plucked a virtual harvest of them from Netflix about food: where ours comes from, what is it made of, how is it connected to obesity and other health related issues including ADHD, Autism, GERD, Cancers, and many more. A few of the most eye-opening ones for us were Future of Food, Food Inc, and King Corn. We encourage those of you who are either new to this life style, just curious, or interested in the new studies about the relationship between skyrocketing health issues of adults and children and corporate food processing to watch those three movies listed.

Eating healthy is not just about weight, it’s about longevity. It’s about how different nutrients interact with our bodies and our minds. It’s about producing sustainable energy personally and communally, and for us, it’s also all about self-sufficiency.

In the last eighty years, our communities and our nation as a whole has become increasingly dependent on food supplies from destinations further and further from our backyard. As a result, the quality of these foods becomes more questionable as it is harder to regulate, and as with all things, plant and animal energy diminishes with the passage of time once picked or killed. What we don’t think enough about is what they eat, we eat.

During our tour-de-diets, what we learned is that weight loss and health are not regulated by how much or how little we ingest, but by how fresh, natural, and connected it is to us. By that, I mean organically fed and grown without chemical fertilizers and pesticides (not only poison for them but us as well), inhumane conditions that breed all the same problems for livestock as they do for ourselves , and how close we and our food are chemically. As an example, the geological and chemical makeup of China’s soil is very different from our own. It has a different measure of elements. It has microscopic bugs that they have grown immune to, but we may have not. The same is true of us in relation to them. Each environment shares some similarities but share as many differences. When we move from one place to another, we must re-adapt to different pollution levels, water purity, climate, population, why not the ground itself and that which comes from it?

Recently we invested in our local CSA. From them, we receive one box with a variety of produce from local farms throughout Central Washington. We get a dozen eggs a week as well, and had hoped to be supplied with raw milk. So far, that has not been attainable. We bought half a side of beef in our preferred cuts from Oberg Brothers Natural Beef which we hope to use through the winter, and we have found two good sources of grass fed poultry Tiny's Organic and Crown S Ranch. In addition, while we are not avid pork eaters, our family does enjoy bacon. Until recently, we couldn’t find a reasonably priced source for this until a few weeks back at Crown S-- $9.03 per pound. Wednesday, while collecting our produce and eggs; I also purchased two pounds of their bacon. We’ll test it later this week when we retreat to our cabin.