What does “local food” even mean, anyway?
Chef Hari Pulapaka of DeLand’s Cress Restaurant (according to surveys collected by Zagat, the No. 1 restaurant in the Orlando area) is gathering data about Central Floridians’ attitudes to sustainable sourcing in the local food system. (We think businesses like this are a good start.) He’s hoping you’ll take this three-question survey:
If you have feelings about organic farming versus conventional, keeping home livestock like chickens or bees, water pollution or wastage, or even just wonder what the big deal is about “local,” anyway, he wants to know.
“I am headed to Louisville this Sunday as one of 15 chefs nationwide at the first official James Beard Foundation Boot Camp for Policy and Advocacy,” Pulapaka told us this morning, where he’ll present his findings. He was nominated in the James Beard Awards Best Chef: South category, along with a slew of other Orlando chefs, but sadly, none of them won. Better luck next year, everyone.