Local food

The local food movement, which is of great interest to all of us or certainly should be, is a very complex issue. 

While we all applaud the new drive toward "localism", it is the duty of those at the artisan/production end of food to move things on a bit. 

The strides we have made in the last few years are really quite amazing, and now, the much more difficult thing to achieve will be to move "localism" outside the foodie fraternity.

The hardest nuts to crack would be those people for whom value for money and cost are the biggest motivators. The problem with this group is not their unwillingness to act, but the lack of the right tools to do so; tools like education and the means to generate the raw material to cook with - you might say, the ultimate conundrum of the chicken or the egg. 

When we do crack it, the food culture will change beyond all recognition. Maybe then we'll be able to look back with pride, at all the many people who fought so hard for this change in so many ways, remembering that it was the many individual drops of rain into a bucket that eventually filled it.