On Thu, 15 Jan 2004 19:25:05 -0800, you wrote:

>http://www.nytimes.com/2004/01/11/magazine/11DINER.html
>
>"Why the fuss? Because ''local food'' has become almost an oxymoron.

I wanted to revisit this issue for a few moments, in light of at least
two recent ongoing stories: price volatility and overall rises in
fuel, and some upheaval in the grocery store business.

In the above article, the innovative restaurant owner had to sort of
re-start a business or industrial process that had disappeared from
his locality, which was the process of local farmers growing local
plants or raising local animals for slaughter, according to clean
non-pesticide-laden methods and humane-grazing and other
animal-raising practices, and then find a way for this food to get to
his restauraunt.

So, although the article wanted to get to the money-angle of how can
Wall Street Invest in franchising this "surprisingly" successful
restauraunt, I've had a thought that they're sort of asking the wrong
question.

Were such restauraunts to appear elsewhere, it would be nice to see
some division of labor, where the resaurateur would not have to also
single-handedly remake his locality's food-sourcing business.  So:
maybe grocery store managers in various localities,... yes, even
managers that work for big chains if they in turn are managed by
open-minded thinking people who might be open to this.... can make a
point of creating a locally-organically-grown section in their grocery
stores.

To be sure, this is practiced in many places, in some extent... the
organically-labled angle much more than the local angle, from what
I've seen.  And in many areas, the idea doesn't seem to have taken
hold, so I'm just sort of trying to flesh it out a little.

If fuel prices continue on their present trend, we may even see the
prices in such market sections being more competitive than they
presently are.


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