Why is this sustainable? The average distance food in the U.S. travels before it makes it to our tables is an astounding 1,500 miles. When you buy local, food stays off the highways, benefiting you, your community and the environment. It's more energy efficient, the food is fresher and it tastes better. Plus, practicing locavore principles is an excellent way to support your local farmers and producers, sustaining their livelihoods and the local economy as well as the planet.

        Luckily, it is pretty easy to eat locally in Santa Barbara. This city has been among the select Californian cities in the vanguard of green eating.  No preservatives or artificial flavors are permitted within county lines. Well, not exactly. But Santa Barbara is uniquely self-sustaining when it comes to food and libations, making for a distinctly regional culinary experience. Fresh, seasonal produce is readily available at daily farmers' markets, farm stands and local grocery stores. Fresh catch from the Santa Barbara Channel is served up in local eateries and you can even buy seafood right off the boat at the Santa Barbara Harbor. Local chefs work their magic with the bounty of ingredients at their fingertips and create seasonal dishes that highlight scrumptious specialty ingredients like mission figs, Meyer lemons and Santa Barbara spot prawns. Walnut and olive oils, family farm finished beef, wild mushrooms and free-range eggs add to the local bounty. Did we forget to mention the stellar local wines and microbrews? Yep, you can drink local, too.

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