LOCAVORE NATION SAVOR THE REIGN OF REGIONAL FOODS
onsider Boston cod, Georgia peach pie, Florida’s Indian River grapefruit, wheat from Kansas, heirloom tomatoes from Colorado, Michigan sour cherries, Texas pinto beans and California wines. While the definition of American cuisine is difficult to pinpoint, it defi- nitely exists in regional form, say the Americans polled by the James Beard Foundation. It’s the particular tastes of the places we call home.
C
There’s a delicious reason why regional foods remain popular; as The Leopold Center for Sustainable Agriculture found, the average “fresh” food item on American dinner tables now travels 1,500 miles to get there—and often tastes like it. Taste is All about Terroir “Place-based foods have a unique taste, related to the soil, water, air and cli- mate of a region, as well as the ethnic or regional heritage of their producers,” advises Rachelle H. Saltzman, folklife
by Judith Fertig
coordinator and director of the Iowa Place-Based Foods project. She notes that regional food might be considered a result of the happy pairing of nature and nurture. Regional foods start with terroir,
a French term that refers to a pecu- liar combination of microclimate and geography. If we draw a circle with its center in our own backyard, the area within the circumference of the circle that encloses the same climate and
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Broward County
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