image: The Tyee
The Hundred Mile Diet is so....2005. And so big! In their book, Alisa Smith and J.B. MacKinnon described how hard it was to find bread that met the criterion, and about their search for flour that was grown within a hundred miles of their Vancouver home. Now James Glave writes in the Tyee (where the hundred mile diet started) about growing your own wheat. Smith and MacKinnon need never go hunting for flour again.
barley growing at Makaria Farm
Brock McLeod claims that that 1,100 square feet -- a 10 foot by 109 foot plantation -- could produce about 60 pounds of wheat.
"You can probably get about two loaves of bread per pound," he says, "so that would be up to 120 loaves of bread per harvest."
That's two loaves per week for a year. Out of what might presently be a lawn.
If you don't have a lawn, McLeod and partner Heather Walker will lease you 200 square feet of their farm, supply you with seed and teach you how to do it. They suggest that you could do it with as little as twelve hours of work per season.
"If we can start growing wheat locally, if there is enough demand for it, well, that could really help revise the food system."
More in The Tyee
More on the Hundred Mile Diet and Local Food
Book Review: Plenty, or The Hundred Mile Diet
100-Mile Diet for College Students
10 Reasons to Eat Local Food
Eat Local Food. Uhm, Except When You Shouldn't.