Edit ModuleShow Tags

DeRushaEats: Do we talk too much about local food?


I had Kieran Folliard on WCCO radio this week to talk about his new 2 Gingers Irish Whiskey.  It's delicious, incidentally.

But when I congratulated him on hiring Mike Phillips (of Craftsman fame) and the Green Ox initiative of curing their own meats, he quickly demurred and said that if you talk too much about that stuff, people will forget that he's running a pub.

Here's the interview. The Kieran interview starts 19:00 into the podcast and the Mike Phillips talk comes in at 31:20 or so:


"Well, we're still trying to keep it real. These pubs are egalitarian gathering spots, they should be accessible," Kieran said.
He told me that he's been using fresh produce from local CSAs (community supported agriculture) for years, but he never talks about it.  Same with some of the fancier "foodie" food on his menu, bison and beef from local farms.  "We don't even talk about it," he noted.
He makes an interesting point about local food, I think.  When some people hear "local" or "organic" they immediately think "expensive" and "elitist."
Do we spend too much time talking about this stuff? I know I like it if a restaurant sources their food locally, but I know I like it better if their food tastes fantastic. How do restaurants market this without overdoing it?
I suspect that the niche of people who care about local food is smaller than the niche of people who care about top-notch quality food. Do you think better of The Local or Kieran's Pub knowing that they get produce from CSAs in the summer?

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Classic Minnesota-Style Walleye Sandwich Recipe

Enjoy the ever-popular walleye sandwich even more when you make it yourself—and hopefully with fish freshly caught yourself, too

Celebrating the Daiquiri, New Rums from Bacardi, and Creative Cocktails

Rum drinks conjure thoughts of toes in the sand and refreshing summer cocktails

Lawless Distilling Bartender Named "Most Imaginative"

Minneapolis bartender Brandon Sass won the 12th Annual Most Imaginative Bartender regional competition

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest
Edit ModuleShow Tags
Edit ModuleShow Tags