- Difference between sourcing ingredients in the “home” versus “high end” restaurents
- Work with your suppliers to understand where ingredients are coming from
- What is “local”? is it about geography…is it about distance?
“Local” is about quality (quality…quality). Not necessarily about distance
- Does the farmer care about the soil, sustainability?
- What if something was slightly outside local but they cared about quality, is that person more deserved in using?
- Support local as what is about “quality”!!!
- Organic/sustainability/farm-to-table terms … are they important?
- Sometimes not as important as the term (note that this term requires doing some government form filling … FUCK THE GOVERNMENT)
- Know the producers of a given ingredient and understand how they are producing
- Just because something is “very very” far away doesn’t mean it isn’t sustainable
- Remember so many levels of a community can be viewed as contributing to “sustainability” …not just the initial product
Farm-to-table (dock-to-dish, … xxx-to-plate)
- However, chef’s have always been committed to this (quality hopefully)
Chefs have always tried to
- Bring best ingredients
- Always working farmers, fishermen, foragers
- Doesn’t mean it happens within a given distance
How much are we (local people) willing to pay for quality?
- Want to support people thru our pocketbooks
- Some things are rare (a famous local chef might be able to get things never available to normal people/homes)