Locally sourced food – Part 1

We love the benefits of serving our diners the freshest in meats, breads & produce.

The San Francisco Bay Area is a bounty of seasonal produce and artisan products.

Today, we begin a short two-part series of exploring the benefits of locally-sourced food.



 No doubt about it, freshness is key for ideal preparation & appearance of food.


Produce picked and eaten at the height of freshness tastes better.



 Nutritional value declines as time passes after harvest — however, because locally-grown produce is used soon after harvesting, it is said to be more nutritionally complete.


80% of American adults say they are concerned about the safety of the food they eat. They worry about residues of pesticides and fungicides. These materials are not permitted in an organic production system before or after harvest.


Regional Economic Health

Buying locally grown food keeps money in the community. It contributes to the health of all sectors of the local economy, thus increasing the quality of life — a win-win for everyone!


Organic farmers selling locally are not limited to the few varieties that are bred for long distance shipping, high yields and shelf life. Often they raise and sell wonderful, unusual varieties you would not find on supermarket shelves.

One thought on “Locally sourced food – Part 1

  1. Pingback: Locally sourced food – Part 2 | Julia's at the Berkeley City Club

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