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| Fairfield Resident Makes "Going Green" Easy |
Alexis P. Harrison
19 October 2009
Fairfield Resident Makes “Going Green” Easy By Alexis P. Harrison
Fairfield resident Analiese Paik is a self-described foodie and wine enthusiast who made her way to the green food scene following a successful career in marketing in New York City. Launched in January, Paik founded and produces a free online website, "Fairfield Green Food Guide" which helps consumers who are interested in eating locally grown and sustainable food.
For novices, the definition of “sustainable” by the Sustainable Food Laboratory, is a system as one in which resources (including natural resources such as soil and water, as well as human resources such as labor) are used at their rate of recovery.
Her website which promotes “helping consumers source fresh, local, sustainable food…. because our future depends on it” contains a plethora of information, all at your fingertips – from offering a buying guide and information on shops and restaurants to event listings, articles and recipes.
“I wanted to do something for the consumer because it can be hard to find where to go to get fresh food, CSAs [Community Supported Agriculture], farm markets or an organic restaurant,” said Paik who as an MBA and graduated from top wine and cooking schools in New York City. “I wanted our site to be the place for consumers to get information and the facts.” Bringing awareness on the sustainable food movement isn’t limited to Paik’s website.
In conjunction with the Pequot Library in Southport, Paik presented a screening back in August of a documentary film titled “Fresh” which offers "new thinking about what we're eating" and celebrates the local, sustainable food movement. Following the screening of the film, a symposium composed of leaders of the local sustainable food movement spoke including Sue Cadwell, Chef/Owner of Fairfield’s Health in a Hurry and Annelise McCay and Amie Hall, founders of three of Fairfield's organic, edible schoolyard gardens. Paik has also worked with the Fairfield Public Schools to improve the nutritional value in school lunches.
Recently, Paik also took part in a Junior League of Eastern Fairfield County-sponsored healthy cooking class with Mercy Learning Center students. As part of the class, Paik took the students to one of the Wholesome Wave Park City Harvest Farm Stands which are comprised of three mobile markets throughout Bridgeport that are open during the summer. The Junior League donated $20 per student so they could purchase fresh produce for their families.
Wholesome Wave Foundation’s “Nourishing Neighborhoods” was created by chef and sustainable food advocate Michel Nischan of Westport restaurant the Dressing Room and Wholesome Wave Chairman Gus Schumacher. Next month, Paik will continue working with Mercy Learning Center students and help them transform a native recipe into something healthier with local flair. “I’m having a great time connecting the people who are making such positive contributions to our local/sustainable food movement, which is inextricably entwined with healthy eating. When events like this come together, it makes me believe that positive change is happening,” said Paik.
Asked if buying local, sustainable food can be more expensive than going to the conventional grocery store, Paik says it doesn't’t have to be. “I choose the food I eat carefully and you become more conscious of what you eat and by doing that, you’re not buying food you won’t end up using and wasting money,” said Paik.
Plus, there are incentives to buying locally such as supporting the local farmers and sustaining the local food industry. “You’re voting with your dollars,” she said. Additionally, consumers can start slowly such as buying milk and eggs from a nearby farm in Easton or farmers market. “I always tell people do what you feel comfortable with, it’s doesn't have to be all or nothing.”
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