Our Local Food Challenge

how it's going and what it's made of

This post is a follow-up one month into a challenge that Husband and I set ourselves to eat exclusively locally for one year. If you missed it, you can go back and read my introduction to our challenge here: A Challenge: putting my money where my mouth is

We are a month into our challenge of eating exclusively from local soil, and quite honestly, nothing much has changed for us. We continue to eat much the same as we have for the last several years, foods that keep us strong, fit and connected, able bodied and able minded for the work we do; foods that keep us connected to the source of our sustenance, the land, our community. My focus here on Substack is on the land and our human connection to it; food is a big part of that and a big part of the conversation around farming. Food is why we farm, and food is what connects us all back to the land.

We eat simple, nourishing fare: meats of all kinds and cuts, much of it raised on our own farm, stews simmered on the bone to unctuous umami, o…