Slow Food in the Tetons

What could possibly be greener than food grown in your own community?

I just returned this evening from a great community event: it’s called Locavores and it’s all about local food producers coming together to raise awareness about food being produced locally in the Jackson Hole area. The event was in Driggs, Idaho, on the “other” side of Teton Pass, which is a relatively more hospitable environment for growing food than the Jackson Hole valley.

The event was inspiring on several levels. First, it’s so good to know that the food you’re eating came from not too far away and that you can meet those interesting individuals who made it. For example: I like to eat meat, but I’m married to a vegetarian and, probably for the better, I don’t get to eat too much of it. I also feel strongly that much of the meat produced in this country is raised in ways that not only aren’t natural or good for the animal being raised, but they’re really bad for those of us eating it. So the best thing you can do if you like to eat meat is eat meat that comes from animals that are raised humanely on food they are supposed to be eating. What am I getting at? Would you rather eat steak from a cow that’s raised in tight quarters on corn and antibiotics or from a cow that’s allowed to graze freely on grass?

Some of the highlights included the local shitake mushrooms, the Cosmic Apple Farm folks, and Grand Teton Brewing. Can we all live off the food produced locally? Probably not, but it’s a start.

The best things about an event like the Locavores and the Slow Food Movement in general is that it is raising awareness about how important it is to eat food that is good for you, produced locally, and supports your neighbors.

Between the free samples of food, beer and wine and the great meals that were served, I came home full and happy knowing that we live in that kind of community.