Farm to belly

Aflac local food

Yeah, yeah, organic, local food is better for improving soil health, reducing carbon emissions, and supporting farmers. We all know that. But let’s talk about the real reason hubby and I are so insistent on the stuff. We love food.  I mean, luuuuurve food. And when you love food the way Miley Cyrus loves Wonderbras, there comes a point when you have to acknowledge that a tomato picked two weeks too soon and shipped from Peru to Georgia tastes like a tennis ball — and you’re not going to take it anymore.

Though the South is covered in farmland, it used to be maddeningly impossible to buy fresh, local food. But thankfully times have changed, and now we have options from farmers markets to fancy restaurants, and even a reimagined workplace cafeteria.

While enjoying a girls vacation in Highlands, North Carolina last week, Madison’s Restaurant and Wine Garden made it clear that locally-sourced ingredients can make for high art. On the menu: lavender-infused drinks, smoked sunburst trout dip with herb and buttermilk crackers, pizza with brisket and cherry tomatoes, and bourbon pecan pie.

No longer does local fare equal peasant fare.

When I came home singing the praises of my farm-to-table experience, Brad shocked me by pointing out that his office cafeteria has the same bragging rights. Sure, the menu items might not be quite so lah-de-dah, but who cares. Aflac has found a way to feed its thousands of employees using sustainable, better-tasting options, and we’re proud of their corporate responsibility.

There are probably comparable restaurants in your neck of the woods, so show them some love whenever you can. And if you work for a company big enough to have its own cafeteria, ask where the food comes from. No longer is scale an excuse. If Aflac can do it, any organization can, so encourage them to search for local food sources, support the local economy, and put better food in your belly.

 

You must be logged in to post a comment