Though I want to give my support to those who ardently advocate for local, sustainable food, I sometimes find it hard to do when those advocates don't live up to their convictions. Especially when it would have been easy for them to follow through on their own words. This struck me once again this past weekend.
Yesterday, I attended the Vermont Cheesemakers Festival in Shelburne, Vermont. It was generally a fun and tasty time, especially as I met several friends there, including some other local bloggers. There was plenty of delicious food and drink available for tasting, and I will go into much more detail in the near future. But what bothered me occurred during a cooking demonstration.
As it was hot in the barn, I decided to sit in the courtyard and watch a demo by Chef Sean Buchanan of the Stowe Mountain Lodge, who is an advocate and crusader for the use of local, organic and natural ingredients. He prepared five different recipes, and most of the ingredients he used were local ones. But, while preparing one of the appetizer dishes, he used a meat, a pork product, from San Francisco! This was a jarring inconsistency to the theme of the demostration, of the use of local ingredients.
There was no reason he couldn't have used locally made meat. There are plenty of local, artisan pork producers in Vermont. He seemed to have taken the care to select plenty of other local ingredients. So it saddened me to see such a disconnect. It is such moments that make you doubt a person's sincerity to their stated cause. It would have been so easy to follow through, and select a Vermont-made meat.
If you have strong convictions, please just follow through on them, especially when it is easy. Though you should follow through with them even when it is hard. That is what makes them true convictions.