Local foods come in first

In Bloomington, the demand for locally grown food has increased. And it’s benefitting both consumers and producers.

“Local food is our number one priority,” said Alan Simmerman, Bloomingfoods fresh food coordinator,

At Bloomingfoods, local members own the co-op and want what is best for the store.

“It is important to purchase from local farmers for fair trade, for better quality products and for educating the people to buy local,” Simmerman said.

Students can also attend the Bloomington Farmers’ Market from 8 a.m. to 1 p.m. every Saturday at 401 N. Morton St. to purchase local goods.

“Buying local foods is not only the best part about the Bloomington Farmers’ Market, but that the food changes weekly,” Ross Bennett, a graduate student, said.

Vendors range from selling fresh-cut flowers to fresh-made honey and quality-cut meat.

Dave Tallent, owner of Restaurant Tallent, said he is committed to preparing local food to serve on his menu.

“I try to get as much as we can local because it is a millions times fresher than conventional food,” Tallent said.

Tallent said he works with about 30 farmers and artisans during the course of the year — sometimes at the farmers market.

John Galuska, a local farmer, works with local restaurants and retailers and is part of the Local Growers Guild. Galuska also teaches urban agriculture and food security at the School of Public and Environmental Affairs.

His number one goal is to have a 10- to 50-mile radius in which consumers could walk or bike to local growers for their daily needs and wants.

The problem with this is Bloomington needs more local farmers and growers to keep up with the big demand in local foods,” Galuska said.