1. Pay attention, Ask questions
I assume that "Going Local" goes hand in hand with seeking quality. This means being curious about where your food is from, and willing to find out how it was produced. When buying packaged items, read the labels for where it was produced, where the company is based, and what kinds of ingredients were used. At the farmers market, vendors are quite friendly and open when asked about their products.
2. Find a starting point
It could be something local you're willing to wait for. The quality of vine-ripened local tomatoes is well known. This was my starting point, since I didn't think the flavor of off-season tomatoes was worth buying. Some folks wait for spring's first asparagus or juicy red strawberries. Similarly, some produce items that aren't available in our climate may not be missed. Some people can't go without their bananas or seedless grapes, but those are two things that I don't buy anymore.
3. Things you really like
Don't worry if you seem to have a long list of these items. Many items have been traded for centuries, being shipped relatively efficiently. Also these are usually the kinds of things that you don't need in large quantities. Because of this, it's worth it to look for high-quality, fair trade, or organic items. Olive oil, salt, pepper/spices, vinegar, chocolate and coffee are the kinds of things I use all the time. Others are once in a while things, like citrus or an avocado. If you're starting to think locally but really crave tomatoes on a sandwich, don't deprive yourself - just try to look for a quality option.
4. Start seeking local food
You might want to wait until spring or summer to start eating locally, but there are plenty of places to look even in the winter. Many of the smaller farmers markets close for the winter, but the Toledo Farmers Market is open year-round. While some meat and eggs are available at a farmers market, you can also call farms directly. Canal Junction in Defiance and Luginbill Farm in Pandora are two that carry a variety of meats. Locally-owned groceries are a good option to look for locally made packaged foods, coffee, cheese, and honey. Many of them also carry some local produce when it's in season. Another option for local produce are CSAs, which stands for Community Supported Agriculture. You support the farmer by paying a certain amount before the growing season and then receive produce each week as it is harvested. Winter is a good time to start calling CSAs, since they tend to book up early.
5. Eat more simply, embracing the seasons
Maybe someday in the future Toledo's farmers will have the means to produce all the exotic delights we find at large supermarkets. Until then, we have simpler options that our climate can provide. Personally, I am inspired by the types of foods and cooking that have been traditional in a northern climate for hundreds of years. Inspiration could come from traditional meals of the early Americans, the Irish, Germans, even Northern Italians.
6. Limit the distance your food travels
Although there have been books written about going local "cold turkey", it is far from necessary. We are creatures of habit, and if making changes seems too drastic, it won't seem worth it. I have found a step-by-step approach to be very workable. For instance, you could limit your choices from other continents first, like choosing Washington apples over New Zealand. Then you could limit the amount of food you buy from Mexico or California, choosing Florida produce as it is available. From there you could limit to 500 miles, then 100 miles. Of course, along the way you'll have decisions based on the kinds of produce that can be grown in each area.
7. Learn to plan ahead
Buying local tends to mean buying more whole foods, as opposed to packaged food. There are sources for locally made chicken products, noodles and canned tomatoes, though, in addition to lots of snack foods. However, you'll still get the best quality when you buy direct from the farmers. So buying local usually leads to doing more cooking. All the old- fashioned frugal advice fits in here - make larger batches of basic recipes to freeze for later, leave enough leftovers to pack your lunch. In addition, if you join a CSA or farm club, pick-ups are every week or two, unlike shopping on your way home from work or the minute you run out of something.
8. Stocking up during Summer & Fall
Once you have been eating local foods for a while, you'll probably have the desire to save some of each season's best for later. Learning to preserve includes storage techniques, drying, freezing, and canning. Unless you have lots of time on your hands, it's best to try these one at a time.
9. Grow your own
If you garden, consider growing some of your food, even if its just some herbs in a container. Several kinds of herbs, such as thyme, chives and mint are perrenials in our area. Tomato and pepper plants are easy to find in early summer, while carrots, radishes, and leafy greens are easy to plant as seeds. I've tried growing food, with mixed success, but even the tiniest radish you harvest is thrilling.
10. Forgive and Accept
Don't beat yourself up if your friends want to go out for pizza or you sleep in instead of being first in line at the farmers market. It's a process, it takes time. My initial process has taken two years, and there's always ongoing learning. It also helps to accept that others will see eating habits differently than you. We're in this for the community, so gentle nudges work better than getting huffy when someone lovingly serves asparagus in December.
Of course, the question that begs to be asked is how much does all this cost? If you're used to eating at Taco Bell or buying grocery items for $1, it will be a lot more. If you're already the kind of foodie that buys quality whole foods to cook with, it's actually pretty close. If some foods cost more, it's almost always worth it. In addition to finding quality food, you also tend to connect with others who buy local, which brings the community together on yet another level. All of this makes eating local a lot of fun.
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