Life after the Eat Local Challenge: have not wasted any time to start eating all kinds of flour derivatives...look fuen from the factory in Chinatown, fried sesame balls, baguettes from BaLe, and above, the famous No-Knead bread from the recipe in the New York Times some years back. Having just cut into this loaf, I'm already making another.
Funnily enough, as soon as the challenge was over, I came across two articles describing the link between carbohydrates and serotonin levels. Basically, carbs make people happy. As much as I enjoyed the challenge, I often found myself in inexplicable bad moods. I think I've found the answer. Welcome back carbs!
Ultimately, food should be about pleasure, even in the face of current food politics. So dairy and grains are back in my diet without any guilt. But everything else I’d like to keep the same: eating local produce and proteins, learning about the people who grow my food, exploring and appreciating the incredible variety Hawai’i has to offer, and always questioning, where is this from? (More thoughts on my experience can be found here).
Thanks for joining me through the challenge! I'll still be chronicling my adventures in locally produced food here, so stay tuned!
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