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Cheap levitra bars, NOVEMBER 20, 2007 - Across the United States, locavores are making their final preparations for 100-Mile Thanksgiving feasts. It isn't always easy, so here's a bit of inspiration: imagine going local at 60 degrees north (about the same latitude as the southern tip of Greenland). I spent the past four days in Whitehorse, the capital city of the Yukon Territory, where I met local eaters and farmers and also managed to stay up one night until 5 a.m. wearing kilts with two of my three brothers, their partners, and my fresh-out-of-diapers nephew Keir (okay, so not everyone made it to 5 a.m.).
Nighttime lows were dipping to -15 degrees Celsius (5 F), which had locals talking about the steady pace of climate change in the North. From what I heard in Whitehorse, though, the greatest challenge for food (wild or farmed) harvesters in the Yukon is a loss of faith: many northerners simply do not believe that their local environment can sustain them, so they are not on the lookout for Yukon food, cheap levitra bars.
It's not true, of course. According to the scholar Ken Coates in his 2003 book Best Left As Indians: Native-White Relations in the Yukon Territories, 1840-1973, the region's indigenous peoples likely numbered about 7,000 to 9,000 before contact with European diseases and settlers. All of those people would have consumed an overwhelmingly local diet. The current total population of the Yukon is about 32,000, which raises two questions. Cheap levitra bars, The first is whether advances in agriculture can feed so many in such a place; if not, the second question is whether we might need to rethink northern development. Either way, one fact is clear: Yukoners could be eating a lot more local food. Instead, most rely on an industrial food system in which almost every product has travelled eye-popping distances - I spotted a bag of Vancouver potatoes while I was in Whitehorse, clomid without a prescription, and while Vancouver is a lot closer to Whitehorse than, say, New Zealand or California, those potatoes still had to travel 2,562 km (1,592 miles) by road from farm to plate.
On the other hand, my brother David and his partner Tanis have a winter stock of homegrown red, blue, and white potatoes, and I also met farmers Garret Gillespie and Heidi Marion, who were good enough to share with me a delicious potato-based stew. (Yukon Gold potatoes - popular mashers - are not actually a Yukon-born variety, incidentally, but they do grow well there.) Garret and Heidi, who are currently taking a year off from farming, are helping to pioneer Community Supported Agriculture and organics in the area and certainly widened my own awareness of what can and can't be done in the North. They've grown over 40 field vegetables and herbs, and Garret told me he's planning a shift to fossil-fuel-free agriculture. More than any other reason, he said, he just likes the quiet and calm of low-tech farming, cheap levitra bars.
I could certainly appreciate that as we took off down a country road in crackling air with a horse, two dogs, and three kids being pulled on a mini dogsled. The snow softened every noise, and the long low northern light lit every hilltop around us. There is good living to be had in the Yukon - all the more with every step deeper into a sense of the place and its possibilities.
Some 70 people kicked off their snowboots to sit down for my talk on the 100-mile diet experiment, Order alprazolam, but by then I was already feeling humbled by what the Yukon's local eaters have already achieved in the face of so many voices telling them "it's not possible." As with everywhere we've been, the real variety of flavour and nutrition that we heard about was not down at the supermarket, but in foods that spoke strongly of the landscape: caribou, moose and elk meat; "Uncle Berwyn's" birch syrup (they sold out at the weekend craft market); lingonberries and cloudberries; smoked arctic char; mossberry wine; hedgehog mushrooms; wild rosehip tea . . . not to mention surprises like rye-triticale flour and hand-milked, organic halloumi goat cheese. (For a seasonal Yukon recipe that you can try anywhere, see below.)
It all brings to mind something the legendary Maine organic farmer Eliot Coleman recently said to me: "'Impossible' is usually a failure of imagination." Not a bad thought to keep in mind for 100-Mile Thanksgiving in the United States, or for that matter, anywhere and anytime.-JBM
Here's a winter recipe from Celebrate Yukon Food: Seasonal Recipes, produced by the Fireweed Community Market Society. For an all-local version where Alisa and I live, we'll substitute butter for olive oil, sage for nutmeg, and red pepper flakes for black pepper.
Turnip and Pear Soup
by Sheila Alexandrovich
Another way to enjoy the root cellar. This recipe has Finnish roots - no pun intended, cheap levitra bars.
1 onion
3 large rutabagas or turnips
1 tbsp olive oil
3 pears
1 tsp dried thyme
1/4 tsp nutmeg
1/2 tsp salt
1 1/2 cups vegetable stock
1 1/2 cups apple juice
black pepper
fresh parsley, whipped cream, or daikon radish
Finely chop the onion and cube the rutabagas or turnips. Sauté in olive oil for about 10 minutes. Peel, core and cube the pears. Add to the turnip with the thyme, nutmeg and salt. Cheap levitra bars, Sauté another 3 minutes. Add the vegetable stock and apple juice. Add black pepper to taste. Simmer until the roots are tender, buy viagra. Purée in a blender and garnish with freshly cut parsley, unsweetened whipped cream, or shredded daikon radish.
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