Last fall we were so excited to score fresh scallops harvested from the seashores of the Outer Banks in North Carolina. We generally travel on the cheap preparing our own meals, so I was exhilarated when we scored my favorite fish at the local Seafood Market in Ocracoke. Further up the road we replenished our fresh veggies at The Fresh Market, anticipating a wonderful “local” meal.
As I was cooking, I decided to see exactly where our food came from. After all, pretty much everything is at arm’s reach in our RV. Local meal? Not so much. First our salad – cherry tomatoes were from Peru, the romaine lettuce and baby carrots from California, and cauliflower from Canada. Our balsamic salad dressing was from Connecticut and my favorite balsamic glaze was a product of Italy. Fortunately, later in the trip we ran across several Farmers Markets so we then enjoyed local, fresher and tastier salads.
As a side dish we had my favorite – asparagus. We were in a hurry, it was reasonably priced and not packaged in Styrofoam so I grabbed it and ran. Turns out it was a “Fairly Traded” product also from Peru. We also snagged a locally baked wild berry pie, which was wonderful! Although we had already eaten most of the food I brought along, we complimented our meal with nine grain bread from Uprise Bakery from close to home.
Looking closer, for lunch we had wonderful red pepper humus from Asheville, NC, from earlier in our travels, organic blue tortilla chips from Texas, Planter’s Mixed Nuts from Illinois, and Trader Joe’s dark chocolate covered espresso beans (our traveling companion) from California.
For breakfast we had Chiquita bananas from Guatamala, along with Kashi 7 Whole Grain Nuggets and Trader Joes Multigrain O’s Cereal from California, covered with yummy honey from Walther’s Farm south of my home town and organic milk from Wisconsin. To wake us up, we drank Altura Organic Fair Trade Columbian coffee with organic half & half from Oregon.
Although we strive to eat healthy foods, in one day we managed to eat food from six countries – Canada, Columbia, Guatemala, Italy, Peru, and the United States from California, Connecticut, Illinois, Missouri, Oregon, Texas, Wisconsin and just a couple local foods from North Carolina. Now that was a carbon intensive day! I’ve read food typically travels an average of 1500 miles before reaching one’s plate. Seems mine could have been even further! Seems we need to be more diligent both on and off the road!