Locally Sourced Sandwich

In considering what food is best to put in your body, consuming cruelty free, healthy food that is as locally sourced as possible (having the fewest miles from growing, producing to eating) to reduce the overall footprint of that food is a righteous ideal. I had the luxury and pleasure of eating the most locally sourced non-meat, non-cheese sandwich today.

My vegan bread was from our local bakery, Wooden Spoon, a bread supplier for our shop, and my lettuce was grown about 40 miles away from Revel Greens in Owatonna.

Locally Sourced Sandwich

The most exciting pieces for me was that my butter, mozzarella cheese, and chikn were from a local cottage kitchen who brought me some samples to taste test as we are looking to potentially add them as a partner to expand our vegan options. It may not look like much, but it was quite amazing. We have a bit of work to figure out the logistics of this partnership, but I am hopeful that it can work and that we will have more options for non-meat/non-dairy sandwich choices soon. I just finished watching The Need to GROW https://grow.foodrevolution.org/screening/ and part of that fit in well with my own thinking of having fewer miles involved in getting my own food to my table. What can I grow here in Minnesota, given our long winters, that makes sense? What can I grow outside with reasonable success each summer? So far I have mostly focused on easily grown potted herbal plants to add freshness to things I/we cook and then the very midwestern grown tomatoes that we plant for the season that die out with the first hard frost.

Another goal I have is to create a plan on composting in a bigger way than I have before and so that is on my to do list, both for our shop and home. That is for another post :)