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Get served: Being green

Though not as easy as it looks, it can be done in the Springs



Colorado Springs, like many suburb-encircled American cities, takes a Post-It Note approach to green thinking.

We sanction thousands of new homes in colossal developments, pasting in a bit of open space. We buy big cars and then think to open a few biodiesel plants.

But our eating typifies the syndrome most. There, in the fridge, between the Go-Gurt and the Lean Cuisine, lie the organic apples the produce that somehow negates the other crap.

This add-on method has led us into a little snag, where our green tendencies become less about the environment and more about our own vanity.

Organic is hip. But so are SUVs that carry us to Whole Foods. We can at least we think we can have it both ways.

A less-jumbled tactic might be to build our diets green, rather than sip some soymilk and call it a day. Thankfully, Colorado Springs isn't exclusively about Post-Its. There are several restaurants in town that use locally grown and organic ingredients to create and supplement their menus. These eateries aren't all downtown, and they're not all independently owned, either.

Look for restaurants that buy from farmers markets or carry the Ranch Foods Direct seal on their meat products.

Local farmers' markets are also good places to stock your kitchen. Colorado Springs boasts about a half-dozen, which open in June with a panoply of cheeses, peppers, tomatoes and other veggies. Two of them one in America the Beautiful Park and the other in Briargate accept food stamps as currency, one small stride toward readjusting the socioeconomic food stratum, in which the worst-quality food is also the cheapest.

When the markets are out of season, buy from local places and ask questions about the ingredients. This way, you don't have to paint the town green. You can help build it that way.

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