I've been much more aware of the food I put into my mouth after taking a detox class taught by Jaclyn Ramsier last year. I took the class again this spring and everything really connected for me. I work hard to stay away from processed foods at all costs, and I focus on eating healthier, fresher foods whenever possible.
Here, in Maine, that's very easy to do.
I love that the restaurants here proudly list the local suppliers they use. From organic farms to grass fed beef, the bulk of what they consume is grown/produced very close to home. That means fewer trucks on the road, hauling things in from other places, which cuts down on fuel consumption and pollution.
One of the local foods we have been hearing about here is fiddleheads. The little sprouts from the ostrich fern can be found on creek and river banks in the northeastern U.S. for about three weeks each May. Lucky for us, it's fiddlehead season in Maine! We tried them a few days ago in a quiche, which was really a round-about way of eating the little delicacies. Last night, we took a plunge and ordered a fiddlehead salad at a Japanese restaurant in Rockland.