It's de rigueur for most new restaurants to boast their "locally sourced" and "seasonally appropriate" ingredients in this farm-to-table-obsessed culinary landscape that places high value on fresh, unprocessed foods. But if a chef chooses not to disclose the provenance of his paella, how do we know whether the dish we're consuming has been lovingly made before service or nuked from a frozen container made somewhere in Albuquerque? The short answer is that we don't; but perhaps the bigger question is: should we care? [ more › ]Reported by Gothamist 4 days ago.