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Local-only eating (San Diego)

Jishin | Aug 21, 200712:05 PM

Heya folks,

I'm pondering the reality of taking a local-only challenge, and trying to manage for a while on only food that comes from about a 200-mile radius from San Diego. Better-tasting because it hasn't been shipped so far, and better for the environment too.

I know I can manage fruits and veggies easily on a CSA and from the farmers' markets (I might be able to manage dairy and eggs from them too), but I'm kinda stumped on what to do for staples (like flour) and meats/fish. Has anyone done anything like this before, or have any advice?

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