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ast year I ate a rutabaga for the first time in my life. It wasn’t a doubledog dare, but it was a challenge: Eat as many locally sourced foods as you can for one week. During Eat Local Week, hundreds of Utahns sign up for the Eat Local Challenge, a week of eating as close to home as possible. The last two words are important—hardcore locavores eat only food grown, raised, produced or caught within a 250-mile radius. Think about it—no coffee, no chocolate, no olive oil. (Thank heaven we have local breweries and distilleries.) “We’re flexible,” says

Tobi Werkhausen of the local nonprofit that organizes Eat Local Week. “You can accept the challenge on your own terms. We just want people to appreciate our local farmers and understand the benefits of eating local.” Like a smaller carbon footprint and better-tasting produce. This year the challenge runs from September 12–19. Check out the information and guidelines at If you need a support group , check in with us at—we’ll be eating as local as we can, too, and writing all about it. Visit for more info on eating local.


S A LT L A K E M A G A Z I N E . C O M SEPT/OCT 2016

Salt Lake Magazine Sept Oct 2016  
Salt Lake Magazine Sept Oct 2016