On a Lighter Note...

As a college student, I suppose I am doing my part to undermine the national economy by being VERY CHEAP.

At the same time, as an environmentalist, I have set myself the challenge to make myself one meal every day, in order to become more aware of the origins of my food.

Luckily, I do not think these two goals mutually exclusive.
But as a habitual frequenter of the campus dining halls (which, to their credit, have made some massive strides toward sustainability), I am something of a stranger to food autonomy, and the results could be interesting for those on a tight budget and a ticking time schedule.

So far, Grocery Outlet has been my ally. I am of the opinion that, if it's been on the shelf once and is now seeing it's second time, it's cheap because otherwise it would be tossed out. In fact, the cheaper it is, the less wasteful I feel.

Besides that bonus, the store's role as a supplier of an underpriviledged populace is very evident. Though they don't harp on this fact, it positions them as a key player in the "people" factor of sustainability.

Beyond that (I looked up our particular outlet - http://www.groceryoutlet.com/Bellingham-WA/) it's family-operated and generally a pleasant place to work.

And beyond that - they even carry an organic section.

Something worth supporting.

Then, the only flaw, that the store does not connect me with the actual source of my food, I plan to address through visits to the Bellingham farmers' market, and growing and gleaning my own food.

The farmers' market opened last week and I am super-excited to buy myself a big pot of honey there.

In the last two weeks I have discovered literally three new avenues through which to grow my own herbs and veggies. Apparently once you start looking, opportunities in Bellingham are not far away.

Meanwhile, while my cilantro gasps for sunlight, I have a salad-solution to tide me over. Dandelions. They are everywhere.

From About.com (http://landscaping.about.com/od/weedsdiseases/a/kill_dandelions_2.htm)

All parts of the dandelion are edible:

• Dandelion root can be roasted as a coffee-substitute, or boiled and stir-fried as a cooked vegetable.
• Dandelion flower can be made into a wine, or boiled and stir-fried as a cooked vegetable.
• Dandelion greens (i.e., the leaves) can be boiled, as you would spinach, and used as a cooked vegetable, in sandwiches or as a salad green with some "bite."

Supposedly the leaves are best picked this time of year (early spring) or after the first autumn frost. They provide a rich source of vitamins A, C, and iron.

My latest edible invention - take a tortilla, fill it with a bit of kale, some straws of chive (these are growing behind Arntzen Hall on campus) and dandelion leaves. Spread some peanut butter on these - it's a little bit like a spring roll - roll up and enjoy!