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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
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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.



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