"I'll eat what I like, thanks"

Secret Pickle Supper Club's Matt Kantor tells us why he rarely worries about local or organic - so long asit's tasty.
I don't get too caught up in the local thing. You can buy something that's grown in Ontario, but it might not be grown in good dirt. Or worse, it could be grown in a greenhouse without soil - or much flavour. Same goes for organic foods. It's hard to tell what you're really getting. Nobody likes eating pesticides, and organic helps wiht that, but even a crop that' raised organically and loaclly can get screwed up as soon as it leaves the farm.
Consider this: if you have a small pickup truck filled wiht a couple baskets of onions versus a plane carrying 30 cases, which one is worse fo the the environment? now consider the plane was probably heading here anyway, but the truck is making the trip into the city just to specifically sell those onions. See the problem?

There are occasions when local is better. Corn is great example because the longer it takes to get somewhere, the more he flavour degrades.The best tasting corn is right off the stalk and you get it the same day or the day after. But it's about understanding what your options are and not assuming that because it's local, it's good. The question is, "What's more important to the diner?" Is it a reduction in carbon footprint or getting something that tastes better? Depending on the time of year, the answer may differ or the difference may be negligible.At the end of the day, I'm going to give my diners the best of what's available.

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