A locavore is a person interested in eating food that is locally produced, not moved long distances to market. The locavore movement in the United States and elsewhere was spawned as interest in sustainability and eco-consciousness became more prevalent.
The food may be grown in home gardens or grown by local commercial groups interested in keeping the environment as clean as possible and selling food close to where it is grown. One often cited, but not universal, definition of “local” food is food grown within 100 miles of its point of purchase or consumption.
Farmers’ markets play a role in efforts to eat what is local. Preserving food for those seasons when it is not available fresh from a local source is one approach some locavores include in their strategies. Living in a mild climate can make eating locally grown products very different from living where the winter is severe or where no rain falls during certain parts of the year. Those in the movement generally seek to keep use of fossil fuels to a minimum, thereby releasing less carbon dioxide into the air and preventing greater global warming. Keeping energy use down and using food grown in heated greenhouses locally would be in conflict with each other, so there are decisions to be made by those seeking to follow this lifestyle. Many approaches can be developed, and they vary by locale. Such foods as spices, chocolate or coffee pose a challenge for some, so there are a variety of ways of adhering to the locavore ethic.
Baking bread the industrial way. Its amazing that the artisan skills of bread making have been mostly replaced by the engineering skills of mass production. The engineering skills applied in industrial design is both a science and an art; the artisan engineer. In the era that we exist in to enable everyone to eat bread at a cost everyone can afford then engineering is how its achieved. Artisan bread is an expensive luxury that for most of us is an impossible cost. It is possible to bake your own of coarse but there are costs involved in time, ingredients and energy that most of us cannot justify. Buying a industrial baked product (the best you can afford) is the only way to go for most of us. The hundred kilometer rule really cant be applied here way down south in the non-wheat growing area’s unless you want to forgo eating wheat products…..
While I am amazed at humans ingenuity this video of hot dog making is kind of disgusting, especially in the fact that occasionally I like to eat a hotdog in a fresh factory made roll with tomato sauce (Heinz) and or a mustard….possibly I might adjust my Likes….