As Local As Possible
I am fortunate to be deeply connected to the local food ways of this incredibly abundant area. I source from local farms and producers not only because supporting local makes for more resilient communities, but also because I believe eating local food allows our bodies to be resilient. In a time where our bodies are responding to rapid changes in the environment, eating food that has adapted to those same changes imparts a greater ability to cope with them.
Plants that are grown in the soil we walk on, animals that breathe our air, grains milled with our streams. Your body will recognize these foods and their medicine. Allergies can be improved by the incorporation of local honey that allows your body to gently become accustomed to the pollen. Digestive issues can be improved by locally fermented foods that impart the probiotics that are local to your place. Food that knows your home will treat your body like home.
As much as possible, the grains I use are milled by Deep Roots Milling in Lowesville, VA. Grains are sourced from local, organic farmers and milled on a centuries old mill stone, powered by a stream. Grains are properly prepared, soaked and fermented overnight when needed to improve digestion and enhance nutrient absorption.
Vegetables and proteins are sourced from local farmers that maintain farming practices that I know intimately and believe in. No glyphosate is used in their fields, and no GMO grain feeds are fed to their animals. Sourcing local means that my food is automatically seasonal, allowing you to eat appropriately for the climate you're in.