What exactly am I doing?

Sharing with you what "A Year of Eating Locally" is all about, why I'm doing it, and what you can expect to see along the way.

An Idea is Born

Late last year, blanketed under a thick layer of snow, I began to wonder what it might be like if your entire diet were to be sourced locally.

Growing up (mostly) in the coastal North East and being an avid food grower means I am intimately aware of just how challenging our climate is when it comes to year-round eating.

Sure, with the use of high tunnels and cold hardy crops, most farmers can find a way to eke out a living even through the 6-month “off-season.” But everyone knows that the flush of late Spring and Summer is where the magic happens (and the money is made – if it is to be made at all).

It’s a fleeting time, but one that holds a special place in my heart. Suddenly, the garden comes to life and every plant is bearing fruit, flower, and seed. Sometimes all at once.

If you let the time slip by, you may face the bitter winds of Winter all too soon. Instead, it’s a good practice to slow down and savor every moment (and every harvest) the Summer has to offer you.

Eating Seasonally

Here in rural Nova Scotia we have an almost ritualistic approach to our harvest times. Hodge Podge in the late Spring to mid-summer, blueberry grunt for the dog days of August, and a canner-load of mustard pickles (and chow chow) in September.

More and more every year these traditions and rituals are disappearing. As each generation is further removed from our agricultural roots, the ways that kept us fed are fading into the horizon.

Some younger people are fighting to keep the traditions alive, and while I’m no longer considered “young,” I like to consider myself a comrade in the fight to preserve the good things. And to be clear, I only mean the good things. There are plenty of aspects of our past that can and should be let go of.

So what are the good things? Community, food, agriculture, sustainability, and local economy.

The Challenge

On that snowy day, in quiet solitude and relieved (temporarily) from the burden of work, I had a thought… an idea even. What if I spent an entire year sourcing my diet from solely local sources?

What would it look like to only eat food grown close to home? What would it mean for my lifestyle, health, workload, and pocketbook? I had so many questions, and I started to explore them in daily sessions of contemplation.

I’m not the first to undertake such a challenge; there have been many before me (and hopefully many after me).

Before this idea came to me I had read (most of) Animal, Vegetable, Miracle and had a barely-opened copy of “The 100 Mile Diet” still sitting on my heavy-laden bookshelf. I’m well aware of those who have written about such endeavors, and if I’m being honest I hope to write about mine too. First, here on Substack, then later in book format, should all happen as planned.

I feel my approach is a bit different and I hope to emerge on the other side of this with practical ideas for society at large – not just those privileged enough to have access to and afford the local choice.

So When Do I Start?

The growing season (and active market season) runs from May to October here in Zone 5, so I couldn’t think of a better time to begin my local eating journey.

Beginning in May means that there will be a flush of fresh greens and a few spring vegetables to ensure I’m not stuck eating storage apples and potatoes for months on end.

The challenge will end exactly 1 year later on the last day of April (2026), which will give a full picture of what it takes to eat locally sourced food in a cold climate year-round. I will spend much of the Summer and Fall preparing for the long Winter and will have adequate time to ensure I don’t starve (or get scurvy).

Some Caveats

Now, in an ideal world, I would eat 100% locally sourced food, only I don’t think that would be a fair and realistic take on what it would look like as a society and culture to undertake what I’m proposing.

Instead, I’m considering some rules and parameters that involve some small exceptions. This may include some pantry basics like flour, sugar, salt, and seasonings.

I’m considering what may have been available to a rural family to order from their general store, and where it may be sourced from. Whenever possible, I want to source these staples from local producers, but it may be impossible or cost-prohibitive to do so. This is something I’m still working out, and you can be assured that these exceptions will be minimal and justified.

Another exception is my family. While they are enthusiastically supporting me in this endeavor, it’s not exactly fair to forbid my 5-year-old from enjoying a Birthday cake or partaking in whatever events he may attend throughout the year. Further, he’s still making progress when it comes to exploring vegetables, so I’m not so certain he will be able to receive the nourishment needed from a strictly locally sourced diet.

I’m going to try my best, but ultimately my family members have autonomy over their bodies and can make their own choices. All that being said, I am the primary meal-maker in these parts, and since the process is as painstaking as it is, I don’t intend to make it more difficult by preparing more than one meal.

You can assume that my family will enjoy the occasional take-out foods or store-bought snack foods throughout the year, but me? I will be abstaining from those for the year. I’m still working out whether I think going to a locally owned farm-to-table restaurant is in the cards for this challenge, but I will keep you posted on whatever parameters I set for the year-long challenge.

What I Hope to Achieve

By the end of the year, I hope I can present a case for eating locally, whether it be from an environmental perspective or one that is more complicated or nuanced (political, economic, etc). I also hope to be able to share these thoughts, observations, and experiences in book form, and I hope that I can inspire and encourage a new generation of local food enthusiasts.

Most of all, I hope to shine a light on local farmers and producers, many of whom feel a calling to a vocation that is often underpaid and underappreciated.

I think it’s going to be a fascinating year, and I hope you find encouragement, entertainment, and fodder for thought as you follow along.

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