Desert Harvesters is looking for a few good people who want to learn the craft of the mesquite hammermill. Get in there and get your hands dirty and help take the hammermill around town.

This is a great opportunity to participate

Learn the craft of milling with Desert Harvesters

in community milling events along with a dedicated group of fellow Tucsonans who share your same values.

Training starts at noon with a kick-off feast Saturday 26, at 1333 W. Alameda, Tucson (85745), in the Menlo Park neighborhood near the base of A-Mountain. Look for the yellow house with red trim and the unmistakable hammermill out front. Find a map and great directions

Enjoy a free lunch of San Xavier tepary beans with red chile, a vegetarian dish lovingly made by fellow Desert Harvester Amy Schwemm, prickly pear lemonade made by Dana Helfer, along with tortillas from Anita Street Market. Bring your own bowl, spoon, fork, and cup. Feel free to bring other dishes and non-alcoholic beverages to share.

Please RSVP to hammermill@desertharvesters.org  (Brad Lancaster) so they have some idea of attendance.

The National Cooperative Grocers Association and its member co-ops nationwide are challenging you the consumers to eat foods from local growers and suppliers as part of a campaign called, “Eat Local, America.”

The challenge is for seasoned locavores to commit to eating four out of every five meals using local food, while for beginners to serve five meals a week and add a different local product to each meal.

In Tucson, the Food Conspiracy Co-op is hosting its second annual Eat Local Tucson Challenge from July 5 through July 20, a time when local growers offer plentiful choices.

Last year when writing for another media, I adopted a desert locavore lifestyle for one week in June. I culled food from friends who had gardens and citrus trees; bought local produce from farmers markets; ate grass-fed beef from Dudleyville, local honey, olive oil from Queen Creek, and Native American tepary beans. It was indeed an enlightening and healthy experience.

Eating locally has many benefits including being good for the economy because money stays in the region. Eating locally is better for the environment because of less travel resources used. Eating local connects the people who grow the food with the people who buy the food. Plus locally grown food just tastes better because it’s picked at the peak of ripeness, not picked early to ripen during the truck ride and while sitting in a distribution center waiting for shelf space.

If you are taking part in the Tucson eat local challenge, post a comment and let us know how you’re doing.

Please send food and farmers market news along with comments and feedback to eat.tucson@yahoo.com

(photo: foodphotosite)