The Great Cheapavore Challenge

Localtarian chefs challenge the notion that local foods cost more than those found in your average supermarket

The debate over whether or not local foods cost more than comparable products shipped from long distances is still going strong. But as any farmers' market goer can attest to, for items as superabundant as bacon, those from the supermarket most likely pale in comparison cost-wise (and flavor-wise?) to boutique bacons that you can find at many a farmer's or green market. New York Magazine put forth the challenge of sourcing local foods on the cheap to three prominent New York City-based chefs known for their culinary wizardry as well as being avid locavores. Labeled 'The Great Cheapavore Challenge', the chefs were asked to create a three course meal for two using only locally sourced foods, as cheaply as possible ($25 per chef), and within close proximity to their locale.

Judging from their results, the challenge proved to be more than what they anticipated. Cost and food miles for most of the food didn't seem to be as much of an issue overall but their attempt to not to use salt (as dictated in the rules of the challenge) to enhance the flavors of their foods proved difficult for all three. Each succumbed to their own rock crystal of choice without excuse, willing to brave a deduction or two in favor of flavor.

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