‘Locavores’ think globally, eat locally

CORVALLIS, Ore. – The New Oxford American Dictionary announced that its word of the year is “locavore.” Although it may be a new term to many, for some Willamette Valley residents the word sums up their philosophy exactly.

Locavores are people who attempt to eat food grown or produced within a 100-mile radius, to reduce the impact of food transportation on the environment, and to support local food producers. The less distance food has to travel, the less carbon dioxide is produced by the vehicles transporting that food. Communities that grow their own food are also more secure, as they don’t have to depend on the stability of far-off producers.

Jim Piercey, of Albany, moved to the area after reading about Seeds of Change, a local company dedicated to preserving heirloom seeds. He and his wife created a community garden behind their house and founded a center for meditation, dance and art, which all emphasize healthy living. Like many locavores, they take personal responsibility for how the way they live affects the environment.

“We are committed to practicing and promoting awareness in general as well as through creative arts,” Piercey said. “Eating locally fits in well with this way of life.”

It’s easy to be a locavore in the mid-valley, Piercey said. The mild climate lends itself to a long growing season and what they can’t grow in their garden or greenhouse they can pick up at the farmers’ market or from area grocery stores that stock local food.

“We are passionate about this issue and see it as a great way to lead our children toward a sustainable, more hopeful and healthy future,” he said.

Farmers’ markets are often a key component of eating local because they are the surest source for breads, fruits, vegetables, meat and dairy products that are locally produced.

Rebecca Landis, director of the Corvallis Farmers’ Market, said buying locally produced food is now easier than ever.

“It’s increasingly possible to do that now,” she said. “I remember a time when we did not have local cheese and meats available.”

Now, Landis said, mid-valley consumers have many local dairy and meat products to choose from all year round. People who are willing to adapt their menu to what’s available seasonally can fill their dinner table with a rotating variety of local foods, from summer tomatoes to winter squash.

“Grains are the final frontier we’re working on,” Landis said.

Chris Peterson, of Philomath, has been growing much of her own food for more than 30 years. But there are times when locally produced foods she needs or wants simply aren’t available.

“I won’t give up chocolate, coffee or tea, but I do buy fair-trade in those, or organically grown,” Peterson said. “I can’t give up olive oil or tangerines.”

Self-identified locavores Kris and John Graves, of Corvallis, have been documenting their attempts to eat locally on a blog through the Ten Rivers Food Web site.

Kris Graves said she’s been trying hard to stay local, but it’s not always easy.

The blog includes a menu of some of the local products the family’s been consuming, as a way to guide others along the locavore path. And although they’re taking it month by month, it’s been easier than expected.

“I am finding that each day I eat as a locavore I feel even more strongly about continuing,” Kris Graves said.