Tonawanda News

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September 17, 2012

Resources for completing Week Three of the September locavore challenge

Tonawanda News — by danielle haynes

danielle.haynes@niagara-gazette.com

It’s Week Three of the Northeast Organic Farming Association of New York’s locavore challenge, and while some of you may be diligently completing each day’s challenge for the month of September, others may be picking and choosing as you go along. 

That’s fine, says Marty Butts, NOFA-NY community education and outreach coordinator, because even little changes are good for the local economy, but also for your health.

“The biggest thing healthwise, is when you eat local, you tend to eat whole-food picked at its peak ripeness, and in turn its peak nutritional density available.

“A locavore meal wouldn’t include some of the big no-nos that are causing health issues in the United States, high fructose corn syrup being the biggest,” he said.

So grabbing that local apple for a snack instead of pre-packaged snacks — many of which aren’t made locally with local ingredients — is a better choice for your health.

A few of this week’s challenges — cooking with local oil, butter, honey and maple syrup — may not have the same health benefits of say, an apple from Becker Farms, but go ahead, check out our list of resources below to help you find these ingredients. Just remember, moderation is key.

Without further ado, your Locavore 101 guide, part three.

Sept. 17 — Cook with a local oil or butter

Take a quick trip over to Five Points Bakery in Buffalo, which is one of the only — if not

the

only — retailers of locally produced sunflower oil in Western New York. 

Christa Glennie Seychew, a local food advocate described the taste of the oil as “green and flavorful.”

It “tastes as good as olive oil,” she said. 

Sunflower oil works as a replacement for olive oil in cooking, but can also be used in baking, said Five Points Bakery owner Kevin Gardner.

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