On one hand, global shipping has made this a golden age of food. On the other, we're living through a food apocalypse, where local ingredients, styles, and recipes are being obliterated by processed ingredients, factory food, and fast food.

In Minneapolis, there's a chef who calls himself the "Sioux Chef", who is dedicated to preserving pre-colonial Native American foods. A big part of this is the ingredients... no flour, no cooking oil, no refined sugar, no beef or pork, etc. The "frybread" that we think of as "Indian food" today is totally a product of conquest... when the only ingredients available were flour, cooking oil, and cheap ground beef.

I hate to even imagine what's happening to the Kentucky bbq tradition I grew up on.