So-called "foodies" have been admonishing the rest of us to "eat local" for years -- and they don't mean in the corner restaurant. Rather, they preach that both producers and consumers are better-served, and better-fed, when the food we eat, whether at home or in a restaurant, travels the shortest distance between farm and table. 

Recent cases of contamination in food shipped from overseas has made consumers more aware of where their food comes from. But it has seldom been harder for shoppers to know where everything they're eating hails from; while fruits and vegetables are likely to carry nation-of-origin labels, meats won't until next year. And processed foods -- those pre-made items we buy in grocery stores -- may be assembled from ingredients purchased in the global marketplace. 

Take heart -- in summer, at least, it's far easier to eat locally.

Take advantage of farm markets at this time of year. Every county in southeast Michigan has at least one source for homegrown produce, from roadside farm stands to bustling weekend markets, and many have multiple choices. The state maintains its own searchable database here, and a printable directory is available here.

Larger venues, like Detroit's Eastern Market, may also offer locally raised and slaughtered meats, as well. Ask the seller.