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Trend We Love/Hate: the anti-local movement
| April 11, 2013
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.
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