There is a different, emerging sense of eating local: eating food from one’s ecoregion, food that exists simply because of the natural order of things.

This food is indigenous—part and parcel of the complex biota of our community. It hatches, births, or sprouts and then grows without need for supplemental resources, because everything it requires to thrive is already provided by Nature.

These flavors are special to their locale, and are the true foods of place.

Darrin Nordahl

Rediscovering regional American flavors