I've been feeling like I don't have much to write when it comes to describing this year's local eating lenten experience. It seems (knock on wood) too easy this time around. We've found a source for wheat, which took up a lot of time and effort last year. We have plenty of salt, thank goodness. Last year we took a trip to the ocean to make our own but this year I don't think we'll need to worry because we're all stocked up. And if we did run out, I think we'd purchase from a Utah source (that's the closest salt seller I've found) without any guilt. It's a toss-up, evironmentally speaking, between driving across Oregon to get salt for one family versus purchasing Utah salt that likely came on a truck carrying salt for a hundred or more families (plus all sorts of other things). We have frozen fruits and veggies from Stahlbush Farms (from Corvallis) which we can purchase from Bella Main Street Market. Plenty of frozen meat, a good supply of honey, and some random bits of things that we've saved throughout the year. So it really doesn't seem too difficult this time around.
I was lamenting my lack of hard-core-ed-ness to Charlie, and how wretched it is that I can't find much in the way of "trials and tribulations" to share with y'all when he so wisely said, "well, isn't that the point of all of this?" He pointed out that the whole purpose of this lenten exercise (and last year's exercise, too) is to get to a point where we've done our homework and it all comes pretty easy. To get to a place where eating locally isn't one hardship after another, but rather just the way we do things and no big deal doing it.
He's right, of course. And he'll be thrilled that I've admitted his rightness. Right here. And in public.