Today Katharine Shilcutt wrote about her first visit to Pondicheri, the new West Ave restaurant from Anita Jaisinghani, leading to an interesting conversation in the comments about Gulf Coast-Indian fusion, local ingredients and pricing. Wrote Doc Ricky:
Just mulling it over: shouldn't the use of local ingredients and a fusion with local techniques, make things, ah, cheaper? Isn't that one of the points of exhorting locavorism?
Maybe not, Doc Ricky. Click the link to see Katharine's response. What do the rest of you think?
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