Do
you ever notice how strawberries in season are full of flavor?
I bit into a squash in the middle of winter once and wondered
if it was cut out of cardboard and painted to fool me. Barbara
Kingsolver, in her wonderful book Animal,
Vegetable, Miracle, calls it “The Case of the
Murdered Flavor.” The journey of food to our plate
often consists of hauling most fruits and vegetables in
refrigerated trucks from all parts of the world. Most of
our food travels at least 2,000 miles before it reaches
the market, let alone our plate.
Creative marketing and a whole lot of energy and oil has
changed “eating in season” to “eat whatever
you want whenever you want.” Except it really isn't
whatever you want because it lacks the flavor, the freshness,
and even in some cases, the healthy. You can look at a vegetable
calendar to determine roughly what vegetable matures in
what month for ultimate freshness. From there,
Kingsolver says “If you find yourself eating a
watermelon in April, you can count back three months and
imagine a place warm enough in January for this plant to
have launched its destiny. Mexico maybe, or southern California.”
Here at the Conservation Center we are all about keeping
it local. Whether it’s Growing Your
Own Food, Eating Locally, or making
Sustainable Food Choices, we’re
here to help you find the resources. Feel free to read on
and find out how food does impact our planet and how everyone
(Summit County and beyond) can take action to keep it local!
|| Grow Your Own Food
Coming Soon...
Summit Gardeners There is nothing more local than your backyard
or a window sill in your home. If you really want freshness
and vegetables with zero travel impact, grow a salad at
home.
Victory Gardens
The Greenhorns
Forget Plastics - Make Your Own Yogurt!
Now that Summit County Drop-Off Centers only accept #1 and #2 plastic bottles, many yogurt lovers are a little bummed about having to throw away plastic yogurt tubs. Well thanks to a local supporter, we have a great recipe for making your own yogurt! The recipe does require a starter batch of yogurt but after that, you're on your way to tub-free, homemade yumminess. Check out the recipe here!
|| Eat Locally
Coming Soon...
|| Sustainable Food Choices
Coming Soon...
Have you seen "The Future
of Food?"
There is a revolution happening in the farm fields and
on the dinner tables of America that is transforming the
very nature of the food we eat. This well-researched documentary
by Deborah Koons Garcia, the widow of the legendary Grateful
Dead guitarist Jerry Garcia, takes an in-depth look at the
disturbing truth behind the unlabeled, patented, genetically
engineered foods that have quietly filled U.S. grocery store
shelves for the past decades. This film examines the complex
web of market and political forces that are changing what
we eat as huge, multinational corporations seek to control
the world’s food systems but also explores alternatives
to large-scale industrial agriculture, offering solutions
like organic and sustainable agriculture as alternative
food sources.
Friday, March 5 - Tim McClure Benefit at the Maggie in Breck!
The 21st Annual Tim McClure Benefit is HC3's biggest fundraiser of the year. All proceeds benefit the Conservation Center. Please join us for a fun night of bluegrass music by Coral Creek, M.G.T. Bellydancers, and a huge silent auction with the Green Products Showcase.
Buy tickets now and save $5 and receive a FREE drink ticket.
Click here for more info.
Do
you ever notice how strawberries in season are full of flavor?
I bit into a squash in the middle of winter once and wondered
if it was cut out of cardboard and painted to fool me. Barbara
Kingsolver, in her wonderful book 
Forget Plastics - Make Your Own Yogurt! 
