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Anna's avatar

So many good challenges here! I want to sit down and reevaluate where we are now and see what we are still buying that could move from normal to special.

Ground beef....I am smiling over here. How many nights a few pounds of that hit the cast iron and I pull ferments from the fridge and call it dinner. I will no longer feel a pang of guilt when my day goes awry and that it the solution to dinner!

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Carly Wright's avatar

We are eating exclusively from within 35 miles of our farm, partly inspired by your challenge. Also admittedly not much of a change from how we would normally eat, but made much more challenging by our current living situation in a power and plumbing less hut on the hill with our fridge and freezers plugged in to the only power outlet we have access to three miles away - quick fix conveniences and the incredible cheese and cake shop down the road were threatening to become staples. We’re lucky to have access to excellent seafood, meats, dairy, and we don’t eat exotic fruits, grains etc anyway so there’s nothing we really miss, but It’s really made us stay on track health wise, and also think and appreciate really deeply about where, how, by whom all of our food is produced, like you say what is need and what is want, and how much we really need to produce on our own farm going forward.

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