Long Distance Eating

Aside from the smart-assed comment at the end, this article, by Joel Stein in Time, is exactly what I think about the whole “eat local” crap that rich chefs (yes, Alice Waters, I’m talking about you) with too much time on their hands have been peddling to unsuspecting foodies for years and, recently, everyone else . I touched on some of these ideas in an earlier post that was actually critical of the global transportation system that can’t get me fresh tomatoes that actually taste like something other than soft baseballs. But Stein’s point is valid, rational, and pretty amusing too.

4 Replies to “Long Distance Eating”

  1. Maybe in a very good year, but I have not been impressed by the quality of those famed “Jersey Tomatoes.” I’ll take a Bakersfield home-grown tomato anytime!

  2. Jersey tomatoes. one of the best food scams going.Jersey tomatoes are simply not terribly good. i’d imagine this is because of several reasons, two of which are: the type of tomato isn’t good to begin with, and, they, like any other tomato, are picked before ripe, and shipped to your local store, which takes a day at the very least.the only good tomato in jersey comes from your garden, or, if you’re lucky enough to find a farmers’ market that is selling ripe tomatoes picked that morning, not to mention those of the heirloom varieties, then yeah, there, possibly.

  3. We are cursed with an unfounded reputation for good tomatoes. I have never had a great Jersey tomato, and I have looked all over for a good source. There is a local nursery that gets good ones during the summer, but compared to a real California tomato? They’re crap. The worst part is that we have a comprehensive network of roads that should provide  same-day service from the farms that should be growing better tomatoes. Oh, hell; I’m moving back to California.

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