The Lexicon

A sign at Dave's Market advertising native peppers and eggplants started me thinking. What's the difference between "native" and "local"? In the absence of those words, does "organic" have the same impact on shoppers? Does one term trump another in the produce aisle or at the farm stand?

Native species (think plants and shellfish) are those which occur naturally or have existed many years in an area. By definition, bringing in exotic species and cultivating them for a short time does not make them native. It may however make them "local".

As it applies to food and other goods, the term local covers a flexible area. The most popular measurement is the area within a day's driving distance. A more restrictive area may include only a city or state. Local food systems emphasize sustainable practices and the concept of buying locally produced goods supports the local economy.

Without splitting hairs, I think that the terms local and native are used interchangeably. Maybe the market is becoming saturated with the word local and so the term native pops out more.

And then there is "organic" which does not reflect where an apple came from, but rather the practices used (or not used) to grow the apple. Organic may have been a precursor to "local" in terms of people thinking more about the food they are eating. At farmers' market I have seen local organic produce but it sometimes is more expensive. Even though some farms practice organic farming, being certified as organic can be a costly annual process. In Rhode Island, the application/update fee is $200 annually.

Up in Maine, a lobsterman talks about how "local" trumps "organic" in Portland because people want to support businesses in their own community. In the end, learn about how your food gets to the table.

The World is Your Oyster

The common meaning of the phrase above is: all opportunities are open to someone. The world is yours. Quite fitting during this time of summer unemployment! But alas, my foodie exploration continues. There is a family tale of a young me walking around with a raw oyster stuck in my cheek like a wad of chew, refusing to swallow the slimy offering. A few weeks ago, I came across a new opportunity to redeem myself. A local Whole Foods market was holding an oyster tasting. Excited to exercise my more refined palate, I dove right in. OK, it wasn't much more than a guy shucking oysters next to the seafood case but it was interesting to learn about the local oysters on display. There were about 4 varieties from the cool waters of New England. My favorite (straight up out of the shell) were Wianno Oysters from Cape Cod. Served ice cold, they had a rich briny taste that reminded me of the cool, deep ocean. I think the distinct flavor and coolness of the meat distracted me from the slimy texture I remembered as a youth. The following week I found that they were also good on the grill but surprisingly, not as good as freshly shucked.
Cheers!

Possie

For whatever reason, my backyard attracts local cats and wildlife. Tonight, I drove up the driveway and saw my latest guest. An opossum, caught in the headlights, skittered across the lawn into the doghouse. He was kind of cute, sitting in the back of the doghouse looking out.

Another wildlife encounters this year included a hawk picking off a chickadee near the bird feeder. Poor birdy didn't even see it coming. No skunk sprays yet!