Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

How (and why) to eat local

Editor of the Eat Local Challenge answers questions on how to source foods from your own community.

Fine Cooking Issue 94
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Have your own question on eating local? From August 11 to 25, Jennifer is answering your questions in our  Ask the Experts  forum.

Canning, pickling, dehydrating, and juicing fruits and vegetables in their growing seasons is a way to get through the winter when fresh produce isn’t available locally. Also, many areas are now starting winter farmers’ markets.

The average ingredient in the United States travels 1,200 miles to get to the dinner table.



Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Vercelli, Italy (510)

The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks