Lunchtime for Locavores
The Denver Post builds a BLT that tastes like summer in Colorado
Picking just one meal, or even just a dish, to make with ingredients from your
foodshed is a thoughtful way to ease into the locavore life. Like a
scaled-down version of the One Local Summer challenge -- where participants strive to make one meal a week using
100-mile ingredients -- creating a single sandwich with as many local
products as possible can be a fun and educational way to learn more
about where your food comes from.
And the Denver Post's food section this week does just that: Crafting a classic Bacon, Lettuce and Tomato sandwich from ingredients they found within a small radius of town. Their verdict: "An all-Colorado BLT is worth the effort."
The article's core is a thoughtful treatise on each component of the classic sandwich -- bacon from Rocky Plains Quality Meats, lettuce from Colona Community Farm, tomatoes from Plateau Gardens, bread flour from Rocky Mountain Milling, and even eggs (for mayo) from Wisdom's Natural Poultry. A sidebar lists contact info for each producer, as well as helpful where-to-buy details for Denverites who want to re-create this classic summer treat.
Anita Crotty
Anita Crotty is co-author of Married... with Dinner, an award-winning food blog that chronicles the continuing adventures of "a couple of San Francisco food dorks." Anita and her husband Cameron are both professional writers, amateur cooks, and avid diners.read full bio.
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