ReLocavore: Redefining "local"

A locavore moves from Wisconsin to New Hampshire and rediscovers what "local" means.

Locavore Survival Guide: What is a locavore?

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So I need to address the obvious – What is a locavore? The most boilerplate comes from the very first post of this blog – The dictionary definition, “A person whose diet consists only or principally of locally grown or produced food.” There’s two problems I have with this definition. First, it frames locavore as a “diet” and second, the definition leaves “local” to be defined elsewhere. Please excuse me as I pick at nits.

I don’t like diets – in the modern use of the word as a set of guidelines on choosing food, not in the Anthropological meaning of the word as anything that people eat. Diets come as arbitrary sets of rules or guidelines that ossify eating practices and attempt to define the world into “good” and “bad” foods. Lard? Bad. Broccoli? Good. Locally-raised pig lard? Bad (unless you’re a locavore, then it’s good). Conventionally farmed broccoli from Argentina available in New Hampshire in February? Good (unless you’re a locavore, then it’s bad…) I really do NOT want anyone to think there is some list of goods and bads making up the Locavore diet and that you may only eat things on the good list and nothing off the bad list. Diet also emphasizes choosing foods and avoiding foods – a universe of possibility that neglects what you do with the foods you choose or what happens to the foods you avoid. I want locavore to mean more than just choosing foods that are good and avoiding foods that are bad because locavore is more than just the food – it’s about preserving food, cooking food and enjoying food too…

Second, the dictionary leaves out what “local” means. The dictionary defines “local” as “belonging or relating to a particular area or neighborhood, typically exclusively so.” Local as geography. So each locavore is a pin on a map with a circle around it. I don’t much like that either. We can use other definitions of “local” to broaden our understanding of food. I think of food using a network definition. Imagine a network of food producers, packagers, distributors and consumers. Each person or organization is a node and is linked by the transactions between nodes. We all eat within this type of network-I buy a can of tomatoes sold at the coop, shipped by a grocery wholesaler, packages by a plant, picked by a person, grown by a farmer. Alternatively I go to my pantry and get a jar of home-canned tomatoes that I bought at a farm stand that were picked by the farmer. Local, to me, means both geography AND relationship networks. How can we act to minimize both distance and connections?

So, I’m being pedantic, but I want to explore these ideas more fully in this blog… This is why I started in the first place. To gain a better understanding of how and why I eat locally.

So back to my original question: What is a locavore? The dictionary says, “A person whose diet consists only or principally of locally grown or produced food.” Let’s modify this…

A locavore is person who acquires, preserves, cooks and eats food in order to minimize the distance between the food production and consumption.

What do you think?

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