tag:blogger.com,1999:blog-5456130596907965392.post1116448544091950699..comments2023-09-08T01:39:09.688-07:00Comments on The dcc: The White House, Food Network and Trendy Food CultureUnknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5456130596907965392.post-15184114892637010522010-02-10T08:49:35.675-08:002010-02-10T08:49:35.675-08:00I agree. I stopped watching Iron chef when it immi...I agree. I stopped watching Iron chef when it immigrated from Japan. It's never been realistic and that is (or was) it's charm. To try to teach the north american public with a blanketing concept of local food is ridiculious. Local food is a great idea but has it's problems. <br />Local food has been tried in places on earth where the governments have tried to be self sufficient... unsuccessfully. When we look at the land for various agricultural uses, there are specific soil and growing conditions that differ form region to region. While some crops may thrive in certian areas, others will do poorly. If we try to produce a variety of food from the same patch of land(growing region), we are reducing the indigeniuos high yeilding crops, replacing it with a foriegn low yielding crops which may require excessive watering, herbicide and pesticide use due to the fact that the plant may not have natural resistance to pests, weeds and disease. We may use more energy to turn that growing region into food production then the carbon saving would justify. In other words, if it cost more(money and carbon output)to make a patch of land suitable for food production compared to the transport of goods from a suitable growing region; how can the local food movement survive in it's current state? . Much of North America's produce is grown in California, but would it make sense to grow wheat in California. How about people living in Nevada or Alberta, could they realistically survive on a local food diet? ( well, yes they can, with a whole lot of greenhouses which are major energy consumers).For those interested in reducing the carbon footprint that our food distribution creates; consider another concept that's sustainable, provides everything we need for good nutrition, and allows chefs, cooks and Mom to continue the create our North american cuisine the way we always have. Maybe, it could be called a "smart food movement" where decisions on food purchases ask the question "what is the most responsible format to purchase food?"...i.e. Instead of buying apricots from chile in january buy the dried ones from California and adjust your recipe. It's great that the health of our planet is finally a concern but we shouldn't just look at the GROSS carbon footprint savings but the NET savings...and stop acting like spoiled brats with our asparagus in february and cherries in December.chef Jeffnoreply@blogger.com