The cost of food and other eating worries.

I grow some greens here. Within weeks, or as soon as it gets warm enough, everything goes to seed. Yeah! I can pick my greens before they mature;or I can work out a succession of plantings; or, I can let the plant go to seed, and hope the seed will sprout for another season. It sounds so easy.

I can't imagine doing this for all my food needs. Yet, my father did that, and grew enough olives and grapes to buy whatever he couldn't grow. His days were long and arduous, back-breaking job for everyone in the family. What he didn't want was for us, the new generation, to do the same thing he did for a living. He insisted farming was not a good profession.

Many family farms cannot survive on what they grow or raise.  Everyone in our small town who owns land or ranch pastures has a spouse with another job, to pay the mortgage, to cover medical expenses.  So, why is it that once we could support our families on a family farm, and we can no longer do that?

Our costs are skewed too. We pay more for medical insurance monthly, than we pay to feed our family.
We pay more for a new car than a year of education.
We pay $3 for a Starbucks specialty coffee, but think  bread should not cost that much.
We import grapes from who knows where and fire our illegal workers  who pick our local grapes.

So much to sort out.
So much at stake.
And we have not even started talking about all the diets out there.
Have a great weekend, wherever you are.
Eat well. Eat locally. Grow what you can.

Food Rule Number Seven: Support Local Purveyors.

Yes! Eating at Redfish ,overlooking the bay in Port Orford, has become one of our weekly excursions. Their offerings change almost weekly, and use  local products. Valley Flora  Farm (where I picked my berries for the cobblers in my previous post) provides the greens. Sweet Ranch provides the meats. The wines come from many sources, including many Oregon wineries.

If you want to continue to eat great food, served in great surroundings, you need to support these businesses. The local chefs depend on you. So, make a point to support and encourage local talent.

Hubby and I tend to eat out on a regular basis for two reasons. One, I like to try new things. Second, I get inspired when I see what talented chefs prepare.  My cooking improves; the business stays solvent; my mood and stomach appreciate the change of pace.

So, go on out and splurge, now and then! Chefs spend many years honing their skills; they, in turn, develop relationships with local purveyors, the ranchers and farmers that provide the meats and greens that are served to you. Everyone benefits!