Marco Polo rules
I miss my morning jolt of java. It's hard to go without coffee. But this is a good experience to go a month and learn the depths of my addiction to caffeine.
A local-food enthusiast told me that some eat-local challenges allow edible exemptions known as "Marco Polo rules." That means any spices a 13th-century explorer would have on hand such as salt, pepper, and leavening agents like baking powder and yeast.
The idea for the Marco Polo exemption came from Vermont author Bill McKibben, who went for seven months eating all-Vermont fare, then wrote about the experience for Gourmet magazine. His account details his diet of meat, cheese, cider, syrup and oats.
We're following similar rules in our challenge. But in the Upper Midwest, we might call them "Voyageur" rules. I'm being a stickler on ingredients, too. Even though there's some great local beers and breads made here, they use grains from out of state. So they are off limits.
Our kids have taken a liking to a transplanted local food: jicama. Pronounced HICK-a-ma, the root is from Central America and popular in Asia. It can be cooked or eaten raw. A farmers market vendor who was eating one like an apple gave me a sample. It tastes like a sweet snow pea or water chestnut. According to Wikipedia, jicama's sweet flavor comes from a form of fructose that is not metabolized by the body, so it's an ideal snack for diabetics and dieters.
Eggs over easy with hash browns and sausage for breakfast
Apple slices, beef sticks, cheese curds for lunch
Chicken booyah for dinner