We know there are lots of great reasons to eat locally – less shipping means a reduced carbon footprint, food harvested closer to ripeness taste better and retains more nutrients, not to mention it supports our local economy. The problem? We’re not exactly sure how to put our localvore principles into practice, especially in Canada during winter months. So when we had the opportunity to sit down with renowned chef, restaurateur, and, as it turns out, farmer Jamie Kennedy to chat about his new website focusing on local eating (what he calls the “Real Food” movement), we couldn’t resist asking him for some advice.
Here are five practical tips he shared:
Educate yourself. Do research to find out when different vegetables and fruits are in season in your area so that you know what items to look for when you go to the market or grocery store at different times of year.
Shop farmers’ markets. These are the best places to find local foods and offer a great opportunity for education since you can ask questions and talk directly to the producers.
Think inside the jar. Eating locally doesn’t just mean fresh. Look for locally produced preserves in the winter for added variety, too. These will have been made in peak season and will often have more nutrient value (and flavour) than many imported items.
Ask for change. Can’t find local items in your supermarket? Tell your store manager that you want to buy more locally grown produce and support your local farm economy. Like any business, they will respond to consumer demand. You may also consider switching to a smaller, independent store. They often are able to respond faster to customer requests for change than larger chain stores.
Start cooking old-school. Look for inspiration in older cookbooks from before imported goods were so accessible and when preserving was essential to winter survival.
What a relief. Turns out it’s easier to eat locally than we thought. Now we’re going to visit www.thermadorrealfood.ca to find a farmers’ market near us and then we’re making Jamie’s delicious recipe below featuring in-season beets and potatoes for dinner tonight.
Jamie Kennedy has been a chef for more than 20 years and currently runs three renowned restaurants in Toronto, Jamie Kennedy Wine Bar, Jamie Kennedy Gardiner and newly opened Gilead. He’s also authored two cookbooks (Jamie Kennedy Cookbook published in 1985, Jamie Kennedy’s Seasons published in 2000) and is well-known and respected for his commitment to organic agriculture, local producers and environmental issues.