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January 18, 2011

"I consider myself a bestovore"

I enjoyed this wonderful interview on Eater with Mimi Sheraton. I think you will, too.

(I was tipped off to this interview by the keeper of the pseudonymous Conrad Banks site, which is new to me but which I'm enjoying.)

Here's Sheraton on the locavore movement:

I'm not a total locavore. I'll say that. I consider myself a bestovore. Nevermind local if it is not the best. But if I were faced with a Pennsylvania peach or Georgia peach, I would take the Georgia peach every time and let them sort it out in Pennsylvania. I think the locavores should stay home, that they shouldn't fly back and forth, especially from California making big carbon footprints in the sky to speak to us about the importance of being local.

I have a plan that they should never travel farther than they can go without the use of outside power. They can skate, bike, sail, walk, horse ride. Otherwise they should stay home. Certain of them whom I won't mention probably cross the continent six to eight times a year. Locavores should stay in walking distance. 


Posted by Richard Gorelick at 3:23 PM | | Comments (5)



What idiotic arrogant statements. How about if you choose between the Pennsylvania peach and the Georgia peach based on which one is best? Local may not necessarily be better, that's obvious, but a little less preaching would certainly be better.

I consider this blog a temple of food.
Preach on, Richard.

Double Amen, Richard!

So, the correct response to someone being condescending about their food choices, is to be more condescending about your food choices?

I feel like a very special episode of the Real Housewives of Top Chef up in here.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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