I'm getting into food tourism and the slow food movement. I mean, we should be more "locovores", enjoying the food products available in our home area. But that means more than using maple syrup, drinking local micro brews, and slurping whole belly clams. It means an overt attention to what we eat.
We can reduce our carbon footprint. Think about this when you eat something out of season.
I am building a bibliography so stay tuned.