Creating A Local Foodshed

“Foodshed” sounds like a word from the Onion (ho ho).

“Decavore” could come from a New York Times crossword puzzle (probably a Saturday).

But they’re legit words, fresh from foodland (which I just made up).  They’ll be sliced and diced discussed and explained tomorrow night (Tuesday, 7 p.m., Westport Public Library) by a panel of experts, at a discussion called “Creating a Local Foodshed.”

Panelists include local food experts Sal Gilbertie, Amy Kalafa, Dina Brewster and Sherri Brooks-Vinton.  Dan Levinson, co-founder and chairman of the Green Village Initiative, will moderate.

Among the topics:

• What is the local food movement?
• Why is it important?  What are its goals?
• Is there an “enemy” of it?  If so, who?
• Are people doing this because they love it, or because they want to survive?
• Is Westport ahead of or behind the rest of the country and world?
• How did we get here?
• What’s better:  local or organic?
• Is there enough food?
• How much food can be grown from a small garden?
• What might this look like in 10 years?

The press release did not indicate whether food — organic, decavorous or from a foodshed — would be served.