Food Source Case Study

Do you ever think of where your food has come from? And make plans for future improvements?

When Kevin and I started planning our move to the Sunshine Coast, the first thing I envisioned was more time at home to make bread, make yoghurt, make almond milk. Lucky us, we found a local milk source that also provides yoghurt in completely reuseable containers (they even take the milk lids back). And we no longer need almond milk, because the local milk source does not give us eczema! So that leaves the bread making. Generally easy, but we still rely on store bought bread and store bought tortillas 50% of the time.

When I look at this breakfast I see the french toast made of homemade bread and local milk and eggs, organic butter from a Delta dairy, and coffee beans roasted on the coast. I am patiently (impatiently) waiting for a biodynamic organic maple syrup source (owner lives near hear, but the maple trees are back east). And I want home canned fruit to replace the imported fruit next year. I have a weakness for organic pineapples. And the frozen blueberries have run out! As for the flour etc, well some day I do dream of owning a very fancy, quite expensive flour grinder. In the meantime we purchase organic flour (spelt, unbleached, and whole wheat) in bulk. The whole grain flour lives in a cool place.

Packaging is also very important to us. We are trying to drastically cut down on it- so every bit helps! Homemade bread goes into a linen bag. Bulk flour, sugar, yeast etc comes in simple paper bags that can be shreaded and composted or recycled, plastic bags that can be reused then recycled, or ideally in our own personal reusable bags we can refill. Dairy products come in reuseable containers. This coffee comes in a compostable bag because it is locally roasted. Our future home canned fruits will be in almost completely reuseable containers (time to start investing in wecks!).