Food and where it's from

Food and travel

Food market in the Gili Islands.

Food market in the Gili Islands.

Eat local much? 

I remember when the "locavore" movement in the United States was gaining traction. News outlets covered it; books were written; podcasts recorded ... and yet it all seemed so unlikely. 

After all, it's harder to get lettuce grown 10 miles away than it is to get lettuce grown 3,000 miles away, because of America's vast, entrenched food distribution system. 

The good news is: Locavore is here to stay. "Farm to table," "slow food," even foraged foods, are all the rage in restaurants and major grocery chains. 

What's interesting to me about this is that "locavore" is how everyone ate just 100 years ago. And it's a point of pride in most countries, with France, Italy, and Spain having well-developed systems for assuring buyers that their groceries are coming from exactly the place promised on the package -- a place not too far away from the store. 

Traveling for food, for decades, has meant traveling to eat food that was grown close by, grown to exacting standards, and delivered at peak freshness. This is why, in my own travels to Europe, Asia, Central and South America, the food has always exploded with flavor. When I came back home to the US, the pallid flavor of the food I would eat (even when sourced from Whole Foods) really struck me. 

We love food at blak•label and are committed to continuing our innovation in bringing your own table alive with flavors. Our ingredients come from California's best sources, from Italy and Spain, and -- for certain products -- from specialty growers focused on amazing, famous ingredients (like our truffles). 

Of course, it makes sense to do this because this is what customers demand. But it comes from a real place for us. We love food, we love travel, and we love sharing it all with friends and loved ones. All those ingredients make our food just taste better. 

Paul Ward