We already get the bulk of our vegetables and fruits from a local farm (a “community supported agriculture” CSA, we get Capay Farm’s More Capay Valley box) and just this month started getting our chicken, eggs, beef and what little pork we eat from another local farm (Clark Summit Farm, a CSA also).
A friend sent us this link the other day, it’s a “community supported kitchen (CSK),” called Three Stone Hearth. I like the concept, though I am thinking the cost will be beyond what we can afford (that remains to be seen though, I haven’t seen a menu yet). And it brings me to the issue with eating sustainably. Sustainable eating is all well and good, but it has to be sustainable for the family, in the sense that we have to be able to afford it both in time and money. So far, I’ve been able to do that. Even with eating nearly completely organic and sustainably farmed, our monthly food bill is lower than most average families of four (which the USDA suggests is about 500 on the thrifty side, 1,000 on the high). But that is because I make a lot of our own stuff, bread, granola, all our meals, mayonnaise, etc. When you make things from scratch, plan meals, buy in bulk, things can be cheap. I could make it cheaper by not buying organic and sustainable as much as I do, but why? I spend less than 600/month for four people and we are eating whole grains, fruits and vegetables, lean meats, nuts that are all organic.
Which brings me to the CSK. I like the idea, but I have a suspicion that is won’t be sustainable, for us financially anyway. That said, I’ll give it a try and let you know. I might even volunteer. I’ve been trying to figure out a way to make a cold cereal that is tasty, but haven’t, they have some. I’ll order some and try it.