As the owner of a technology start-up dedicated to promoting local foods, I suppose I should have been offended by the remarks made last week by chefs Thomas Keller and Adoni Luis Aduriz in their New York Times interview with Julia Moskin. In the interview, which is excerpted in Moskin’s article, Keller and Aduriz, the award-winning executive chefs, respectively, of The French Laundry in Yountville, California and Mugaritz in northern Spain, disclaim any responsibility for supporting local farming or sustainable agriculture. In one passage, Keller questions whether it is his responsibility, given the small number of people he feeds, “to…
