As I mentioned in my last post, I am taking part in the Penny-Wise Eat Local Challenge this week. As soon as I started this challenge, I knew right away that I wouldn't be able to base my diet on 100% locally sourced food. And I guess that's where my "beef"' is with eating locally: it's definitely a good idea, it's just not completely practical, at least not for me. As someone who is trying to learn more about cooking Filipino food, my cooking style doesn't exactly lend itself to all local all the time.
Take for instance, a beef and broccoli dish I recently made (Yes, I know. Not exactly Filipino, but still). Most of the components were grown within a 100-mile radius from where I live: The broccoli, shiitake mushrooms, ginger, onions, the rice, and even the oyster sauce I used was made locally. Again, you can see where my local ingredients were grown here.
However, many ingredients vital to this dish were non-local: the beef (although grass-fed and organic) came from the midwest, the soy sauce was brewed in Wisconsin of all places, the cornstarch is from Indiana, and the sesame oil I used is from Japan.
Geez, after reading that last sentence it looks like I didn't even try at this challenge. But that's the thing, I did. Although I've made beef and broccoli many times before, I've always planned ahead for it and shopped for ingredients knowing that I was going to make it. In this instance, I actually cooked based on what I bought at the farmer's market; it was all spontaneous. And I think that's a good thing.