Don't even know if anyone reads my blogs, but if you do and can answer this question I would love to hear from you.
Locavore is a new phrase I've recently started hearing everywhere and just wondering if its just a new term for an old one, being slow food. There is a whole world of people dedicated to slow food, which is eating locally where possible, enjoying the food and ensuring its as fresh and chemically free as possible.
Sounds a bit like a Locavore, right?
So, if anyone can tell me the difference between the two, and to answer a few Locavore questions, I would simply LOVE to hear from you. :)
Mainly - what is acceptable as Locavore food? Can it only be raw ingredients grown locally or can it also include items that are made locally from local and "imported" raw ingredients?
Truth be, I want to know as I can't live without chocolate! :D That and there are a few herbs and spices I simply can't cook without (down to pepper, cloves, cinnamon and paprika) and if I have to start skipping those in my cooking I am NOT becoming a Locavore! ;P
Right now I'd say I use about 60% local produce to mix and make with "imported" stuff, even if its simply imported from another part of Aus.
All in all, slow food/ locavore - sounds like a wonderful path to follow.
BB - Banksia.