What constitutes “fancy” or “luxury” can be a bit fickle when it comes to food. Back in the ‘80s, the farther away from which something was imported, the greater its aura of luxury.
We’ve largely moved away from that in recent years – thanks to all sorts of newer, hopefully improved ideas about seasonality, local produce, carbon footprints, and “farm-to-table” – and these days, for the most part, hyperlocality is king.
Yet here in the Central Valley, it seems we still have a bit of an inferiority complex as it relates to local products…