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How green can you eat?

(article, Kim Carlson)

Many people in the Pacific Northwest get hard-core seasonal affective disorder in the winter, but others of us just go through withdrawal when our local farmers' market shuts down. 

Count me in that latter group. I can and very often do go to the co-op that's three blocks from the office, or to New Seasons, Portland's favorite local market, which is light-years ahead of most groceries when it comes to sourcing locally grown and organic foods. But for me nothing beats the farmers' market for locally made, grown, or harvested bread, fish, meat, cheeses, seasonal vegetables, and fruit, as well as a certain addictive chive-and-garlic pesto. And Alma Chocolates, whose gold-painted Virgin of Guadalupe makes an exquisite gift to give — or receive. (Um, Valentine?)

But I digress. 

What I really wanted to tell you about is a service provided by the USDA: a guide to farmers' markets, which will direct you to your local market, some of which operate year-round. And this Treehugger post, which gives simple, sensible reminders about eating with a greater green awareness: eat more locally grown food that's in season (and isn't shipped so far); eat less meat; and choose food that comes in little (or no) packaging. Finally, if you're looking for suggestions on where to find locally sourced meats, eggs, and dairy, check out the Eat Well Guide. Watch this site too; it's our goal to outfit you with information on eating better — for your health and for the planet.