The Pulse is asking readers to step back onto the local chuck wagon in preparation for our 5th annual Sustainability Issue. We are calling out for submissions of “locavore” recipes so that we can share the culinary delights, as well as the benefits of a local diet, with Pulse readers.
“The whole idea behind locavores is to try to create a market behind people farming the way we prefer and a distribution system for small-scale farms,” said Sage Van Wing, a Seattle-based writer and co-originator of the term “locavore,” in an article printed in National Geographic.
In calling for recipes with at least three local ingredients, we hope to unearth the benefits of locally grown and produced foods for all of our readers. A few of these benefits include: reducing the fuel used to transport food; contributing more money into local farmers pockets; growing typically involves less chemical usage than large agri-businesses; saving farmland from development; and contributing to a sustainable society.
It was after all, National Geographic that provided the Door Peninsula with the moniker “A Kingdom So Delicious” back in 1969. As we hurdle into 2011, more Door County residents are growing a backyard garden, more farmers’ markets sprout up in villages and towns each spring, and more businesses are attempting to source their products from local growers. If there was ever a place ripe for a “locavore” to thrive, Door County is it.
Whether an individual, self-proclaimed “foodie” or an area restaurant with a local favorite, please email your recipe(s) with at least three locally-grown or sourced items to [email protected] with “Locavore” in the subject line, send in hardcopies to (Peninsula Pulse, Locavore Recipe Requisition, PO Box 694, Baileys Harbor, WI 54202) or drop them off at our office (8142 Highway 57, Baileys Harbor). All submissions are due by April 1, 2011.
For more information call 920.839.2121.