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Eat Local Challenge

July 1, 2013 - July 14, 2013

Want to learn more about eating local? The Food Conspiracy Co-op is launching a campaign this summer to help shoppers do just that. From July 1-14, shoppers can take the Eat Local Challenge and explore the benefits of eating the region’s best locally sourced foods.

Shoppers are encouraged to set a goal for themselves. Whether eating one meal a week made with local foods or trying to source a specific percent of meals locally, participants can set a goal that fits their lifestyle.

To make things a little bit easier, we’re putting local food on sale. Each day, we’ll post about which products are on sale and how deeply they’re discounted on the co-op’s Facebook page and on Twitter.

Not sure how to get started? Food Conspiracy Front End Manager Dick Gase is here to help. Dick has set a goal to eat 100% locally during the Eat Local Challenge. He’ll be blogging about his progress at www.foodconspiracy.coop, and he’ll post recipes for some of the local foods he’ll be cooking and eating.

On Sunday, July 7, eat local food and drink local beer at our Beer Dinner at Dragoon Brewery. The evening will be catered by the Conspiracy Kitchen.

The Food Conspiracy defines local food as anything grown within 100 miles of the co-op, or anything made by a business located within 100 miles. During the Eat Local Challenge and throughout the year, the Food Conspiracy helps shoppers identify local food by labeling all of our local products.

Foods that will be on sale at the co-op during the eat local challenge include vegetables from Sleeping Frog Farms and Forever Yong Farms, Isabella’s Ice Cream, Not So Gringo Salsa, Julie Bars, Queso Superior Cheese, La Tauna Tortillas, tamales from Tucson Tamale Co., Zen Hens eggs, Rex’s Perogies, Conspiracy Coffee, Conspiracy Kitchen sandwiches, wraps, granola, brownies, salads, muffins, bagels, and green chili breakfast burritos.

Why eat local?
• More of your money stays in our community.
• Buying local encourages smaller production and diversification of crops, keeping our topsoil rich and in place.
• Our local produce arrives withi
n 24 hours of being harvested. This is important because produce loses 40% of its nutritional value three days after it is harvested.
• Knowing where our food comes from enriches our mealtime experience.

“Summer is an exciting time of year for co-ops; the bounty and diversity of local foods are at their peak in Southern Arizona,” said Kelley Kriner, Food Conspiracy Co-op General Manager. “The Eat Local Challenge gives us a chance to introduce ‘newbies’ to the local food movement in a fun, engaging way, but also to challenge local food lovers to get creative.”



July 1, 2013
July 14, 2013