Today’s ‘Eat Local’ Panel

18 Apr

(l to r) Daniel Doyle, Shannon Adams, Ron Shapiro, Mike Stanton, Michelle McAnally, John Currence and John T. Edge

The meeting space inside Barnard Observatory was filled beyond capacity this afternoon when Oxonians gathered to hear about eating locally from John Currence, John T. Edge, Shannon Adams, Daniel Doyle, Michelle McAnally, Mike Stanton and Ron Shapiro. While the panelists had much to say about their own efforts to eat—and offer—local food, there was one fact that everyone kept returning to—eating local starts with you.

You can start by making a conscious effort to know where your food originated. Asking—and encouraging—local restaurateurs to buy local is one of the best ways to ensure that what you consume is not being shipped from thousands of miles away. Make it a point the next time you eat out to ask where your fish or chicken came from and if the vegetables were purchased from a nearby farm. You may be surprised to hear the answer.

There are several restaurants here in town that are already serving locally obtained food. Let us know your favorites here.

3 Responses to “Today’s ‘Eat Local’ Panel”

  1. Marie Adams April 25, 2011 at 5:14 pm #

    Thank you for this informative article. I did not see anything in the newspaper so it’s nice to see that someone was reporting. Happy Easter!

  2. Rob Cornelius April 20, 2011 at 7:49 pm #

    Joel at Ravine is by far doing the best job of this. Daniel Doyle also very knowledgeable; YoknaBottoms has been a great resource to Oxford period. We should all be eating at Ravine at least monthly. He makes many seatings very affordable (wine tastings, Sunday nights, Wednesday nights) and he uses literally as much as he can get his hands on week to week from the local and outlying communities.

  3. TiffanyB. April 18, 2011 at 9:11 pm #

    To me, it’s become a little weird to ask where your food is coming from (RE: the IFC Portlandia episode with the skit about hyper-conscious locavores). For sure, eating local begins with the consumer, but I’d really like to see restaurateurs lead the charge. Some in Oxford are, Joel, at Ravine, for instance is really setting himself and this restaurant apart by being upfront about where he acquires his menu ingredients. John Currence has a corner on the Oxford restaurant market, if not just simply by owning several places, and it’d be great to see him take a more active role. He (or his chefs) seem to being embracing local sources, but seems like he could do more to celebrate it.

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