I grew up in central Pennsylvania where locally grown foods were not so easy to find. There were a few farmers markets and farm stands within driving distance, but the highlights were along the lines of Whoopee Pies and fresh breads, rather than fruits and veggies. It’s not that they don’t grow fruit in PA. It just didn’t grab my attention as a kid, and mostly escaped my notice as a young adult. I did have a favorite fruit farm that had glorious apples, cider, and apple butter, but not much else. Beyond that my only forays into hunting and gathering were the few sweltering summer afternoons I spent picking strawberries, choosing the occasional pumpkin at Halloween, and hacking down my own Douglas Fir at Christmas.

Three years ago I moved to San Diego, California and my food world was flipped upside down. Here we grow avocados, and use cilantro. Here, fall does not mean the end of fresh local produce and the beginning of a frozen season where sustenance comes from what you have canned, or what you can import. According to the San Diego County Farm Bureau, food really does grow here year round. As a person who believes in consuming locally grown organic food I should be thrilled. But truth be told, this East Coast girl is a little afraid of Jicama, Persimmons, Cherimoyas, Guavas, and Avocados. These are all foods that I know nothing about. How do you pick them, store them, or even eat them? I mean, what exactly can you do with a Persimmon?

It is past time for me to adapt to my new surroundings. Before I start though, I thought I should lay out a few parameters. I am aiming for local, sustainably grown or organic food, but what is considered local?

I think of “local” on a hierarchy of desirability. The best food will be grown within a hundred mile radius. For me that means food grown primarily east and north of where I live. South is harder because of the border with Mexico. My hundred miles would reach well into Mexico, but because I do not know enough about food regulations and standardization there, for now it is off limits. The second tier of consumable food would be that grown regionally. The Los Angeles County Farm Bureau divides California into eight geographical regions, and I would consider four of them to be “close enough”. They are: South Coast (San Diego to LA), Southeast Interior (between San Diego and the Arizona border), Central Coast (above LA), and the San Joaquin Valley. Within these parameters I should be able to find a large enough variety of foods to maintain a varied, healthy lifestyle.

I know that learning to eat locally is going to require a major lifestyle change on my part, but I am excited for the challenge. I hope to gain a better understanding of my new home, and a cleaner conscience, knowing that I am doing my part to preserve sustainable living for generations to come.