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Toronto Life's Restaurants 2008 - worst trend list

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This one made it: "Eating local. Cult-like devotion to food sourced from within 100 kilometres of the dining table can go too far, especially in a region where seasonal winter cuisine means root vegetables, apples and pickled veggies pulled out of the cellar. The locavore’s dilemma, if I can call it that, is in finding a balance between pleasure, health and environmental responsibility, especially when ingredients from the other side of the world can be fresher and have a smaller ecological footprint than the many good things that grow in Ontario. Besides, in an age where restaurants charge top dollar for their dishes, don’t patrons have a right to expect the best quality ingredients regardless of their provenance?"

Thank goodness. I felt like I was alone in the world having this opinion b/c if I dared to utter it, I got slammed and dashed by the holy-er than thou types who believe that if you don't think their way, you're just plain wrong. Of course, the author, Rob Mifsud also placed Eating Local on the top 5 best trends but I think ultimately it's about doing something in a reasonable 'happy medium' way, not with the slave-like mentality of a cult.

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  1. Hear, hear. I agree with you.

    Why can't we have a happy balance between taking advantage of the best in regional local offerings when available and top quality ingredients from beyond that ensure a total optimal pleasurable dining experience.

    It seems as though the pendulum as swung too far the other way from the days when local produce/meat was ignored over items shipped from afar.

    1. Great post. The best of local plus the best from elsewhere usually results in the best experience in my book.

      Matt

      1. This kinda reminds me of an article I read a while back in the NYT called 'Locavore, Get Your Gun' about deer hunting -

        << In the traditional vernacular, we’d call that “game meat.” But, in keeping with the times, it might be better to relabel it as free-range, grass-fed, organic, locally produced, locally harvested, sustainable, native, low-stress, low-impact, humanely slaughtered meat. >>
        http://www.nytimes.com/2007/12/14/opi...