Winter is an especially difficult time to focus completely on local products. Unless you are dedicated to root vegetables, you are somewhat limited by selection. Certain parts of the country, obviously, have more options than others, but the local focus is especially difficult to maintain when the fruits from Southern Hemispheres beckon. True locavores start scoffing!
Now as we move into summer, we are seeing signs of local life. Little roadside stands are starting to pop up again and there are many more selections at the larger farm markets. Corn has made its way out of the fields and local strawberries remind us how sweet a taste they can provide. This is a good transitional season.
This week Chipotle Mexican Grill announced an even bigger commitment to locally grown produce. They slowly began the rollout two years ago and have continued to expand its offerings as part of its “Food with Integrity” program. When you select red onions, jalapeno peppers, and tomatoes, they come with a local assurance. In some states, such as California, the range of options is much larger as locally grown lemons and avocados are easy to add to the local farm list. The company’s goal is to find local produce that travels no further than 250 miles from its distribution centers. They manage to find over 70% of their produce from within 150 miles!
Chipotle wins the tip of the hat for its commitment to locally grown and sustainably raised ingredients and the fact that they score top marks within the fast food category for having more naturally raised meat than any of its competitors. These are all noteworthy markers that hopefully will become more imitated. They are the largest national restaurant buyer of locally grown produce!
We strive to be healthy eaters and finding a restaurant at an affordable price point helps make this a reality for more diners.

No, Alfie refrain, just the big Organic question. If there is a word that confuses most people when they shop for the so-called right foods, the healthiest products, it’s the word ORGANIC. Yes, there is a definition as supplied 

We became cooking scientists.
I love to support the grower, the small producer, the cattle rancher, and sustainable fishmonger, but know larger restaurants need to dip into a bigger pool. I just like to know that what I see printed is fact. I just want the facts.
School nutrition programs are going under the knife. Finally, there seems to be overall interest in what is dished out in school cafeteria lines. With so many young people needing a hot meal at school, it is imperative that we feed these youngsters food that is nutritionally beneficial. With the continual spiral of obesity statistics, we have a societal responsibility to make the school lunch program a model of nutritionally correct foods.
We are mildly obsessed about where our food comes from and have spent the summer trying to bond more with our local producers. Grocers and restaurants have been busy defining “local.” No group or industry wants to be left behind and miss the Buy the Freshest foods bandwagon. The latest contestant in the “do not overlook” our business is America’s Egg Farmers who today introduced
By all indications, it looks as if The White House is championing efforts for a farm stand, a farmer’s market, near the White House. This has been a wonderful spring and summer with First Lady Michelle Obama openly visible in the city promoting healthy eating and trying to get her message across about fresh, local foods. The