My dietary wanderings post the “100-day corn free challenge” are complex. This May I went on a 20 day trek across the Midwest and Southern states. I was reminded early in my travels that Southerners, while hospitable, have a way of conversing all their own. Phrases like “local food” do not indicate where the ingredients come from, rather they reference regional cuisine or that the establishment is locally owned. I quickly learned that I needed a response to restaurant staff and traveling companions when asked questions such as,
- Are you a vegetarian or pescaterian?
- Do you suffer from food allergies (lactose intolerant)?
- Do you keep kosher?
This answer usually resulted in a laugh. It also seemed to elevate the need for lengthy answers explaining my current views on big agriculture, preference for family farms and locally sourced ingredients, desire to only consume pastured animals and wild ethically harvested fish. The answer also skims the surface of my religious choice to keep kosher-style and any physical allergies. It also meant I did not have to engage with my current struggle to decide if I can or will move away from consuming meat. Finally, it does not touch upon the myriad of reasons I am choosing to eat very little corn and corn by-products.
After all, anyone who knows me would agree that I am complicated! However, my comment also had deeper implications. Jokes aside, I am complicated not because I enjoy being difficult concerning food. I am complicated because the issues surrounding what it takes in 2010 to move food from farm to fork are complex issues. The more I learn, the more I question.
It is increasingly difficult for me to sit at a table and eat for pleasure alone. During my travels, I found myself sitting with family and friends in homes, roadside restaurants, and rural camping sites. Each plate of food that drew me farther and farther from my current gastronomic lifestyle became harder and harder to swallow. It was a constant struggle to find foods that were appetizing, protein-rich, and aligned with my foodie views. I often found myself compromising my values while trying to make the best choice when presented with less than desirable alternatives.
The ultimate lesson was Kermit’s famous motto, “It is not easy being green.” However, with enough planning and foresight, it can be done. Had I packed fruit, energy bars, or grass-fed jerky, my only concern would have been the call of the open road. Despite my poor planning, I was able to find the occasional diamond in rough. Two restaurants in Denver, CO that stood out were Root Down and City O’City. Root Down is the culinary genius of Justin Cucci whose earthy name references an album by the 1960’s jazz musician Jimmy Smith. This restaurant is devoted to returning to the basics and mixing each pared down dish with a funky beat reflective of this unique joint. City O'City is a vegan bistro and bar that serves local spirits and wholesome bar food alternatives.
In short, the best answer to the traveling localvore’s dilemma is to plan in advance your dietary needs so you can relax and enjoy your journey. Safe travels all you localvore’s and remember when in Denver to eat at Root Down.
