Single sourcing trend
I watched a show on chocolate tonight, and I was struck by the recent (over the last couple of years) trend towards single sourcing of chocolates. Beans from different regions made into pure chocolate bars. Even Hershey is on that bandwagon. It reminds me of my favorite honey guy at our farmer's market, and his dozen or so single source honeys. It was really a revelation to taste them and realize that "a rose is NOT a rose," so to speak. Basswood vs boneset- completely different!
So many foods are going towards the single sourcing, it is making me wonder... Are we searching for purity in our food? Is this merely a logical extension of our search for organics, less preservatives, farmer's markets, wanting to know exactly where our food is coming from (is this milk from Elsie or Bessie?).
What do you think?
I buy all my lamb from a single source farm these days. It's cheaper, better tasting, ethical, sustainable. The meat is all wet aged (cryovac) and when you order a 12kg pack, they guarantee it all comes from the one beast.
For me it's a decision based on best bang for my buck. It's just bloody better than the cr@p I get from the spewpermarket, it's cheaper (by a couple of $$ a kg) and any questions I might have can be answered by the "grower" themselves.
Try asking a spotty 16 y/o part-timer at Slaveways where the meat comes from, or how can they prove it's grass fed??
Your more likely to get a "Cletus, The Slack-Jawed Yokel" look than a relevant answer.
These days, food is becoming more political, and more and more consumers are wanting to know "things" about their food. Sourcing some of my food from a single source supplier means I can ask those pesky questions and get some sort of answer.
And with that information , I can make more informed choices about what I feed my family.
Interesting question! I, too, have been enjoying single-source honey and single-bean chocolate lately.
For me, it's not so much an issue of wanting "purity" as wanting more flavor and variety in my food. I like being able to taste differences in my food. Like with OJ - the mass-marketed frozen stuff is blended from crop to crop, and from year to year, so that it always tastes the same. But I like being able to tell which variety of orange made my juice (such as Valencias vs Cara Caras), even if there are sometimes ups and downs in flavor.
Speaking of chocolate, have you tried Rogue Chocolatier's single-source chocolate bars? I am absolutely amazed at the difference between the various beans. One bar tastes like berries, another bar tastes like wine, and still another tastes like roasted nuts. Wow!