Month One of our Local Diet:

January is maybe the worst time to start a local diet in Kansas. We knew this going in, but started anyway. I was really idealistic and thought that if we just sent out enough emails we would find someone with some kind of produce they would want to sell us...potatoes, squash, apples, onions, something. Well, we found apples. Before we found apples we gave in and went to the grocery store and got produce. This is our first cave since January 1st. On New Year's Day we made our way to Jako Inc. over in Haven. Ken has a little store where he sells raw dairy goods, raw honey, eggs, apples (and apple products), popcorn, and meat. We made our first big purchase and headed home. (Picture)
Two weeks into our diet and I thought my kidneys were going to blow up. Way too much meat, cheese, and bread. This is basically what our diet was. This is when we decided to compromise and go to the store. We are still eating eggs everyday, but who is going to complain about that? So far, not us.
We are not totally local yet. We are emptying our cupboards. Our food is growing in creativity as our supply dwindles. It is getting very exciting as we progress. Our attachment to food is already different. When we used to think of doing something special on the weekends, going out to eat was an option, and is no longer available. We can't stop and get a snack anywhere anymore when out running errands. Indulgences are using our baking supplies to make great muffins or cookies. We are really figuring out what subbing honey for sugar does to a recipe. For now we still have sugar in the cupboard, so we use it some, but not always. Also, we just had waffles with no syrup, just honey and butter. It was awesome! I think it is my preference.
I have been toying with different ways to integrate produce into our diet locally. We still have gift cards to Bed, Bath, and Beyond from our wedding in September so I went and got one of those counter-top AeroGardens. It totally weirds me out. You don't use any soil, just store bought "nutrients." We aren't sure yet if we are going to keep it and give it a try or not, but I did get seeds for lettuce and cherry tomatoes if we end up wanting to. This ties into our ethical dilema, though. Where are those seeds from? Are they little freaks of nature created in a lab somewhere so they will grow short enough in one of these space saver greenhouses? Then, I thought I would get a sprout growing kit from tribest. This is also weird. No soil. Call me picky, but I feel like if I am going to integrate growing into my life I want there to be soil, and I want to know where the seeds come from, and I don't want to have to continue to buy seeds. Produce should reproduce. So, for now, we are starting a high-tunnel over on our land, and will hopefully be growing outdoor produce in the next month or so, and then comes Spring, Farmers' markets, and growing season. We should be in the home stretch if we can just figure out where our morals and health needs meet. Then, our biggest issue is keeping up with what comes in. Canning, dehydrating, freezing. It all makes me a little nervous, but it will be so exciting and rewarding.
The other thing that we are contemplating is where to stand on issues such as baking soda, powder, yeast, etc. Since baking soda and baking powder are made synthetically, we are going to use what we have left, then live without them. My feelings on yeast are that it is not really necessary to add yeast to our diet, but if we end up growing some hops this summer and making our own yeast, then we will use it. 'Til then, we will use what we have left, and decide when we are out whether or not we "need" it. We have ordered a raw cookbook, so this should take care of our cravings for treats in a healthy way. It will be interesting to try to combine local ingredients and raw food preparation. We may have hard times ahead of us. Luckily, we have plenty of tea to drink. (This is what I have turned to lately, since there a few things I am craving that we don't have.)

Where do they come from?

Baking Soda: "The baking soda we use for cooking is all made artificially. You add salt (sodium chloride) and limestone (calcium carbonate) in ammonia- the limestone is there to produce CO2 gas."

Baking Powder: "Baking Powder is a leavening agent that consists of a combination of baking soda, cream of tartar, and a moisture absorber (like cornstarch). It has the action of yeast but it acts much more quickly. It's used in batters where there is no acid present. such as many baked goods: cookies, cakes, pastries, pies, quick bread, etc.
It makes these types of food products voluminous by allowing gas formation when an acid comes into contact with it and/or when it's heated. Baking powder acts immediately upon addition of water, therefore a filler (usually cornstarch) is added to absorb the moisture and prevent premature activity."

*answers from wiki.answers.com