Trend We Love/Hate: the anti-local movement

In this age of conspicuous local consumption, a handful of chefs are racking up the food miles. We’d protest, but our mouths are full.

• For its signature stone-grilled beef, Kingyo eschews Alberta cattle for Tajima, a heritage breed from Australia
• Patria imports unusual Spanish cheese like Valedón, a cow-and-goat’s milk blue aged in sycamore leaves
• JaBistro’s chef Koji Tashiro is meticulous about his sourcing, which means he gets the best—even if he has to import it from Japan
• The buns for the lobster rolls at Rock Lobster are shipped over from Digby, Nova Scotia. +10 authenticity points.