by Nicki Wood
The local food revolution happened so gradually. When I wrote my first story for Baking Buyer magazine around 1999, profiling small local bakers producing for the nascent coffeehouse culture, a pantry full of locally produced food was just a faint but unattainable wish.
Somewhere along the line, there were enough local producers to band together for efficient distribution. And presto: a fridge full of local food.
My question for keen economic observers is, what, and approximately when, was the tipping point?