The Rain Forest Action Network organized a day of social media action today around food supply issues, calling it Occupy Your Food Supply. Although I’m crazed with work this week, I still decided I wanted to participate in some way. Thus, I decided to cook as nearly 100% local meal as possible and blog about it. So here we are at Occupy Henbogle headquarters with tonight’s dinner: Spicy Shrimp and Grits.
The grits were made with stone ground Painted Mountain Corn grown just a few miles away at Fairwinds Farm. It was seasoned with Maine sea salt and some of my Cowboy Candy, finely diced, and graced with some delicious Hunter’s Seriously Sharp Cabot Cheddar. The local Maine wild-caught shrimp were made with sea salt, my garlic, local beer, local bacon from Ruit Farm North, and chile and pimenton from unknown lands. Served with a fried eggs from you guessed it, my backyard. If I’d planned better, I would have added spinach from my backyard, but opted instead to keep it local.
Knowing my readers, I’m preaching to the choir about the need to re-diversify our food supply, support local farms and farming, pay fair prices for locally produced foods, protect farmland and our environment, and keep our supplies of seed secure and safe. But if you don’t know much about these issues, the link above to Occupy Your Food Supply is a great place to start, and your next stop should be your local farmer’s market or a nearby farm/csa program.
Oh, and dinner? It didn’t photograph well, but man was it tasty!