Thomas Keller Wire

After telling the New York Times "I think about quality, not geography," chef Thomas Keller takes to his Finesse magazine to clarify his stance on all things local and sustainable: "Yes, we must all have sensitivity to expending resources in a finite world. Of course the resources required to ship products to a restaurant are a piece of this puzzle. Denying this is foolhardy. But true sustainability has multiple dimensions. For example, one of the precepts of any sustaining business is quality." [NYT, Finesse]