Organic is arguably the healthier and more environmentally friendly way to go, but what if that genetically unmodified, hormone- and fertilizer-free veggie was shipped from a farm 2,000 miles away? The carbon footprint the piece of produce may have left behind from its journey may counteract the initial benefits of going organic in the first place—at least from the planet’s perspective. Aside from the organic movement, how about going local first? According to Graham Dodds, head chef at Oak Cliff eatery Bolsa, one of the many advantages of eating local is knowing exactly where your food is coming from and how it’s being treated. Dodds has formed relationships with farmers all over North Texas and takes pride in getting the freshest finds for the restaurant. “There are a lot of tricky things people put on labels,” he warns, adding that another benefit of knowing your farmers is that you can be certain that any touted claim is legit. So live la vida local—drop by the OC and try some of Dodd’s local ingredient-comprised cuisine.
