"FoodChallenge" news and stories

From September 5th to the 14th, people in Wisconsin are encouraged to participate in the Eat Local Wisconsin Challenge. Participating involves spending at least 10 percent of your food budget on local foods. For the challenge, "local" does not simply mean that the food has to be from the U.S. Rather, it must come from Wisconsin or within 100 miles of your home.

If you're not sure where to begin, the website for the challenge offers a site where you can find sources for local food. The challenge is incredibly educational. It not only offers ways to incorporate local foods into your diet, but it also explains why that's important in the first place. Buying local is a good way to support community sustainability, local farmers, and your local economy.

An article from the Milwaukee Journal Sentinel states that the Eat Local Wisconsin Challenge is about reducing our carbon footprint and simply eating better tasting food that's also healthier. What interests me about this challenge is that it's all inclusive. By targeting wealthy urban consumers, many local food challenges seem elitist. On the contrary, the Eat Local Wisconsin Challenge makes it seem affordable for everyone. If you know of similar challenges, let me know. I'd be curious to see how they compare.

I thought I could do better than the Hillbilly Housewife, whose weekly menu of weiner stirfry and tuna-and-peas-over-rice didn't appeal much to my sense of budgetary gourmet. I'm not the only one, evidently. The good people at the Better Times Almanac have created what they call the "Slow Food for Poor People Challenge."

Taking the "Food Stamp Challenge," they ate on a food stamp budget for a week (about $61 for two people) and tried to make their example an even better one by employing "(1) frugal supermarket shopping, (2) preparing meals from basic ingredients, (3) buying local foods, (4) gardening, (5) food storage, and (6) home preservation of food."

Menus like "Buffalo meatloaf, oven fries, corn on the cob, green beans," biscuits and gravy, buffalo pot roast and a breakfast of "2 scrambled eggs, 1/3 lb sausage, hash brown, potatoes, rolls, apple cobbler" are a little more my speed. The drawback is that their menu is a bit repetitive (and, being from Oklahoma, relies heavily on buffalo meat). But you can hardly argue with a $60 weekly menu that employs organic eggs from free-ranging hens and meats from local cooperatives. It's a nice attempt and only fuels my desire to come up with more and better cheap-but-gourmet meals.

[photo Sarah Gilbert]

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