I recently returned from vacationing in Southwest Ireland. The lush rolling hills and quaint towns provided the perfect backdrop for enjoying fresh pints of Guinness and menu items created with locally sourced foods.

I enjoy studying restaurant menus nearly as enjoyable as eating a plateful of delicious, fresh fare. I have followed European food trends with great interest for years, and was looking forward to this trip for insight about “what’s next.” However, I had prepared myself accordingly … the restaurants of County Kerry, Ireland, are no match to London, Paris and Rome’s extraordinary eateries. 

My trip certainly did not provide the culinary fanfare I had imagined. The food was mediocre at best. Yet restaurateurs took great pleasure in acknowledging the source of origin of nearly every notable ingredient. “Mayonnaise Salad with Kenmare Eggs” … “Rack of Kerry Lamb with Local Vegetable Ragout” … “Aghadoe Black Pudding” … “Homemade Seafood Chowder Packed with Fish from Kenmare Bay.” 

The produce and baked goods aisles at grocery chain outlets followed suit. The colorful displays included signs noting which local farmer provided items fresh produce and one store in Killorgan even posted photos of local bakers and pastry chefs next to their displayed breads, scones and pastries. Many towns featured organic boutiques and customers at Kenmare’s “The Pantry” queued-up outside of the store (in the rain) to pay for their baskets full of local, organic foods.  

The locally sourced phenomenon has certainly arrived in the U.S., and many are becoming more accustomed to seeking out locally sourced ingredients. We certainly have large national chains that have worked tirelessly to ensure Americans in major metropolitan areas have access to fresh, locally sourced and beautifully displayed produce and products; farmer’s markets abound to provide in-season produce grown within “miles;” local grocery store chains are incorporating stories about farmers in produce aisles; and national bestsellers are educating the masses about product ingredients and how to survive on locally grown food for a year.  

The Irish’s sense of dedication and support of their neighbors and communities was astonishing and genuine. Are Americans taking advantage of this movement because they really believe that local tastes better, supports local farmers and is better for the environment? Or, are people more interested in “seeing and being seen” at the local Whole Foods or at Borders with a copy of Omnivore’s Dilemma or Animal, Vegetable, Miracle: A Year of Food Life in their hands?

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