My week on an all-Georgia diet

By Besha Rodell

I do what I can to eat food grown locally.

During the summer, I shop at my neighborhood farmer’s market. I buy locally raised meats when I can afford them. I make a feeble attempt at growing my own veggies. And the milk my son drinks gallons of per week comes from a Georgia dairy.

I do this for a few reasons – partly because it’s better for the environment and my community, partly because local food is fresher and has more taste.

But for this year’s Food Issue, I wanted to take the idea one step further. I wondered how difficult it would be to eat totally locally – to rely on Georgia and Georgia alone for all my sustenance. I wanted to highlight our state’s producers, to celebrate the farmers and cheesemakers and others who live in our community and offer us alternatives to the packaged foods that travel thousands of miles to reach our kitchens. So I set aside a week in August, and restricted myself to foods grown and produced in Georgia.

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