One of the largest areas of disparity during last year's eat local challenge was how participants chose to deal with spices. Some did their best using only the spices in their local foodshed, some put spices in their exceptions, and some adamantly used spices from outside the area stating that spices have always been foreign, and they weren't going to try and change that with the Eat Local Challenge.
How are you going to address spices during your eat local challenge?
I have not completely decided about this, and am fairly torn about what to do. On one hand, the Bay Area has a good enough variety of herbs, some spices (mostly chile powders), and condiments that I should be able to do without outside spices.
On the other hand, the amount I would require for the month would be so small that I don't think I am taking much away from the environment or taking that much from the local economy by using the spices that I already own. And the added pleasure in consuming a dish that has just the correct spices may be well worth making the exception.
What's your plan?
Jennifer Maiser lives in San Francisco, California and writes for Life Begins @ 30, a weblog focused on the importance of locally and sustainably grown food.