"Every chef now states that their dishes are seasonal and local. This makes one wonder: what were they cooking before? Food not in season and from very far away? Maybe if this had been pointed out it would have opened our eyes. Do you really have to say this every time you cook? Sadly you do, as the people who provide most of our food are the mighty supermarkets who feel it is their job to sell us strawberries in winter and organic avocados from Peru, all in the name of the illusion of abundance."
-Nose-to-tail guru and chef Fergus Henderson in a recent essay on food trends. [GT via Eater]