Traveling and Eating Local

In my household, the "Aeroplan Arrival" magazine is delivered twice a year, corresponding to my parents membership with this plan. In the Fall/Winter issue this year, I noticed an article promoting traveling across North America specifically to eat the local food in particular regions. For example, the city of Charlevoix in Quebec is featured for its use of local cheeses, lamb and bread made from local wheat which is served in many restaurants in the region. Places to visit span throughout Canada and the United States - not surprisingly the destinations most easily obtainable through Aeroplan points which coincides with the ultimate purpose of the magazine to promote travel with Air Canada and its affiliates. For the Toronto section, various regions which are famous for culinary delights are highlighted including Kensington Market, a restaurant called "La Tortilleria" known for its native Mexican chef, and certain restaurants in the downtown core that feature famous, creative chefs who use local recipes to celebrate part of "Canadian History" with horse-meat and pork as stables of the restaurant.


In response to this article, I had a few immediate thoughts:
- Doesn't promoting travel in order to eat local food defeat the purpose of eating locally in the first place? Is the carbon footprint the same or greater when people are being transported so that they can eat locally, rather than when food is taken out of its natural environment to feed people abroad?

- On a more positive note, local food is being used as a type of tourism in places where travelers would not necessarily expect to find "exotic" food, nor would they venture to certain parts of the United States ONLY for dietary reasons. In this way, an article like this brings new meaning and possibilities for traveling in places usually considered to be closer to home.

- Also, to continue my discussion from last week, I am astounded at the possibility of local food being used to create more exotic dishes. There is a continuing belief that local food CANNOT be used to create international cuisine. In my next blog, look for my attempts to make an Indian dish using as many local ingredients as possible.