Sensibly Local
By: Shoshanna Levy
Published: May 24, 2011

As a huge advocate of SOUL (seasonal, organic, unrefined, local) food, I often get asked if I advocate only local eating all of the time. It would be wonderful if every region was like California and had a bounty of everything all of the time, but his simply isn't the case. If the veggies are grown locally, but sprayed with pesticides or grown in lead filled soil, then perhaps its not the best idea.
Balance and a little common sense is the key to making the best choices. I just experienced my first east coast winter after over a decade in California. For the first time in years, I ate frozen organic broccoli and green beans, and this felt necessary, since only apples and root veggies were available locally. Perhaps the answer is to eat locally when it makes the most sense. 
John Mariani, of Esquire Magazine, points out that eating locally is not a new trend founded by uber hip foodies. Instead, it goes back to the cave days and has always been part of the human food story. He also points out that there are times when the best of something may come from another region. If you are in the Midwest you may find premium cheese, but the wine offerings will likely lack.
"Of course, the rest of the world finds locavorism nothing more than the first precept of good cooking: Buy the best ingredients you can from the region you are in. But if other, better ingredients have to be brought in by modern transport, including FedEx and DHL, then so be it."