BUY-LOCAL

If you're still tempted by the endangered sea bass flown in from the tip of Chile or the Chinese snow peas (that can easily be grown in Canada), know that by reaching for plate number two instead, you're not just cutting back on food miles. You're also helping local farmers resist the temptation to sell their land to developers, you're avoiding the 'cardboard effect' of shipping unripe produce in refrigerated containers, you're supporting local economies, connecting to those who sow the land and sinking your teeth into tastier ingredients packed with extra vitamins, since they're fresh from the earth. But you need to know how to eat local right. Say no to energy vampires like hothouse tomatoes grown in carbon-heavy greenhouses mid-winter. Say yes to local farmers' markets and a louder yes to local organic farms. Sign up for shares in community-supported agriculture. Bug your grocery manager to stock local organic produce, and snatch it up when it arrives. Reach for heritage varieties. Eat in season. Eat well. And feel the love embedded in truly sustainable local grub. . ... . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . .THESE ARE JUST SOME OF THE REASONS WHY YOU SHOULD BUY AND EAT LOCAL PRODUCED FOODS ASSUMING THE QUALITY IS GOOD. . . .IF THE QUALITY IS NOT GOOD THEN COMPLAIN ,OR BOYCOTT FUTURE PURCHASES FROM THAT SUPPLIER . . . . . . . . . JUST-DO-IT.

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