These are the standard selling points of the craft-distilling movement, with its locavore lingo, terroir talk, and handmade hype.
Food critic Todd Kliman exposes the ridiculous double standard of the locavore movement and how they ignore great American wines.
Why is it that locavore restaurants serve food from the next farm over, but wine from France?
a person who attempt to eat only foods grown locally
Locavores grow their own food or buy foodstuffs grown within their region.