Journey of a Locavore: It’s a Community Thing

In my locavore adventures, I am most engaged in the connection between community and food. Food is a communal thing. We meet around it, celebrate with it, we plan meals around the gathering of people—families, friends, significant others, parents—often making the choice first of the company we keep before that of the food we eat together. Sometimes it’s not a choice–“Aunt Em is coming!?!” We train children in lessons of etiquette devoted to the dinner table from the first time they can pick up a spaghetti noodle and fling it across the table.

The link between community and food reaches into almost every area of our lives. The duo shapes our sociability (so to speak), but also affects the health and prosperity of the community itself.

Buying locally-produced food particularly affects the local economy in a dramatic way. A study conducted by an independent economic think tank has determined that for every dollar that is spent on local food, drink, or business in general, two dollars stays in that community. Our food dollars paid to local farmers for a CSA (Community Supported Agriculture) may be put into the local mechanic to repair machinery. The mechanic puts those dollars into a local pub that features a great local brew. The pub owner puts those dollars back into a local farmer for the food served at the pub. The pub owner also pays his employees from those dollars and the cycle renews itself with them. The money circulating through the local economy stays in that community as long as the cycle remains constant. A solid local economy protects this community from the national troubles that exist outside that bubble.

Energy, once latent, is building in South Bend; not revolving around a group of people, but the idea that South Bend has more to offer than a post-industrial city. As downtown South Bend begins to show signs of life in new shops, the Purple Porch Co-op appears on the East Bank. Its presence has sparked a vision for South Bend and how locally produced—and sold—food is a key piece in a healthy, viable community. I would like to share that vision with you.

I envision South Bend as a place where people can feel safe in their circumstances. They do not need to worry about where they will find their next meal because small food gardens are everywhere, easily accessible from their own yards or from the thousands of acres of repurposed green space throughout the city. Fewer people will need food assistance because they are growing their own vegetables in their yards. Entire neighborhoods will adopt a front lawn gardening (Imagine looking down a street with every house growing a frontlawn garden!).

I envision South Bend’s economy thriving in spite of the economic troubles of the nation around it. Local shops outnumber the chain stores. The economy is strong because South Bend has learned how to be self-sufficient, depending on each other for the food they eat and for the economic support for the hard work to supply that food. There are fewer families in economic distress and needing food assistance. We are a community based on sharing, not out of governmental imposition, but motivated and empowered by a strong sense of community.

I envision that all South Benders are aware of the presence of one another, separated by only three degrees, and that awareness will motivate us to serve justice onto others—knowing that we are responsible to each other.

Small groups are formed to support sustainable food systems in the area. Where there is fresh food lacking in pockets within the community, these support systems fill in gaps, such as in the Monroe Park Grocery Co-op. These groups are formed from small networking communities that began in homes and spread out to form larger groups fueled by the ideas shared over a communal meal. Ideas spark action to ensure a just community. People in need are reached and connections are made. Like-minded people work together to make sure that people have food.

To this extent, an actual plan is taking shape to form a small group with local food at its core. These groups will gather to cook—and eat—meals made up of locally produced food, served with locally produced spirits. Underlying all this community and local food goodness is that building energy in South Bend that cannot be restrained when shared in the community that gathers around food.