Demand for local food grows
Marilyn Jones of Peabody doesn’t remember when she last used store-bought eggs.
She gets all the eggs she needs from her chickens, and she has enough extra to sell at Doyle Valley Farmers Market. She takes comfort knowing the eggs are fresh and where the eggs — and other locally grown food — comes from.
Ida French, owner of Zimmerman’s Deli in Marion, also puts more trust into local food.
“I would love to get local produce because I’m picky about produce,” French said.
With local growers, it is easier to have confidence that food hasn’t been treated with a lot of chemicals, she said.
But sources of locally grown produce aren’t enough to meet business needs, she said.
Melvin Epp of Whitewater sells extra vegetables from his garden at farmers markets.
“I do this as sort of an outreach of my personal philosophy,” he said.
One of the reasons he supports the local food movement is reducing the use of petroleum. Most produce is transported an average of 1,500 miles from farm to fork, Epp said.
The reduction of travel time for food makes it healthier too, he said.
“Local food is fresher and more nutritionally dense,” Epp said. “The vegetables are picked riper.”
Buying locally grown food can also be a show of community pride, French said.
“It promotes the community and the people,” she said.
Last modified July 15, 2010