The one hundred-Mile Diet is a diet based mostly on a book, revealed in Canada as The one hundred-Mile Diet: A Year of Native Eating and published in the United States as Masses: One Man, One Woman, and a Raucous Year of Eating Domestically, written by Alisa Smith and J. B. MacKinnon. Smith could be a freelance journalist who has taught non-fiction writing. MacKinnon wrote the award-winning historical non-fiction book Dead Man in Paradise and was an editor of Adbusters magazine. This book describes the experiences of an urban couple that, starting in March, 2005, spent a year eating solely foods whose ingredients all came from at intervals a hundred miles of their home in Vancouver, Canada. The couple are longtime vegetarians and environmentalists who took the one hundred mile challenge in response to the average 1500 mile journey North American food from the farm to the grocery store. They might notice little native food at grocery stores, thus they shopped at farmer's markets and farms. Their diet included berries, corn, chicken, root vegetables, and seafood, but they had to do while not cooking oil, rice, and sugar.
Smith and MacKinnon got the concept of eating native food while staying at their northern British Columbia cabin in August 2004. As a result of the cabinets were nearly bare they visited the land to feed their dinner guests. The following meal consisted of trout, wild mushrooms, dandelion leaves, apples, bitter cherries, and rose hips, among garlic and potatoes from the garden. Everybody was happy enough with this feast that the couple got the concept of eating solely native food; here defining native food as that gathered at intervals a hundred miles of their city apartment. Almost immediately the story went international. The book contains twelve chapters written alternatively by each author in the first person as a memoir. The ultimate chapter was written jointly within the third person.
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The 100 mile radius englobes food manufacturing areas of British Columbia and Washington State. The couple dropped the one hundred-mile rule for meals eaten moving around, ready by friends, and business lunches. Half of the book discusses the impact of strictly (should we tend to say nearly strictly) native eating on their relationship. As the seasons progressed new local foods like honey became available. They created ample use of their cabin garden, preserving food like corn and tomatoes. They even collected ocean water for a native salt supply.
Can you follow such a diet? Half of the solution depends on where you live. The authors were lucky enough to be in a relatively food made space, or I should say areas as a result of cabin country offered different foods than their city location. You will also wish to make some exceptions such as permitting spices. After all, you can't build a good curry simply anywhere.
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