Generally, speaking it’s someone who eats local food of all sorts.
What exactly is “local” then? Is it eating from within 100 miles of your house? Well, yes, according to some.
But that definition is changing and more often than not the rules aren’t totally rigid. (We need our coffee, after all, and most of us don’t have lucrative book deals to help us explore the lifestyle.)
You can learn more about how to locavorize in a new continuing education course from 10 a.m. to 1 p.m. April 18 at Bastyr University, 14500 Juanita Drive NE, Kenmore.
It’s called “The 100-Mile Diet: Eating Locally in Western Washington.”
Instructor Zachary Lyons, the former executive director of the Washington State Farmers Market Association, believes Western Washington’s local food system leads the country in many ways.
Lyons, now vice president of the Seattle chapter of the Chefs Collaborative, speaks around the country on local food economies and organizes events promoting local food.
His students will learn to be “thinking eaters,” rather than unthinking consumers, and will discuss what “local” really means.
Course fees are $65. Register here or call 425-602-3152.
If you plan to take the course, please let me know. I am doing a story on the local-local food movement and would love to hear your thoughts. Also, if you’re making an effort to eat local already, I’d like to know more for my upcoming story. Write me here.
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