Years ago, I worked in a restaurant that had a hard rule: If it didn’t come from within 50 miles of our kitchen, we didn’t serve it. This, of course, created some obstacles — the South isn’t known for its wine, olive oil or vanilla beans. But the ideology was meant to support local vendors and was dedicated — as much as it could possibly be — to creating demand, and in turn, supply. (Eventually, if I remember correctly, we softened “50 miles” to simply “the South,” which allowed for much more diversity and exchange.)