Road Trip: Appalachia

Just over the Kentucky-Virginia boarder, author Barbara Kingsolver's husband, Steven Hopp, is promoting locally sourced cuisine to local rural customers:

http://www.nytimes.com/2011/07/27/dining/local-food-has-been-no-easy-sell-in-appalachia.html?ref=dining

I've always wondered at mobile homes/trailers set in 1000s of acres of natural resources. Is there a reasonable model whereby those closest to the production of agriculture are able/willing to substitute fast food for organic, natural restaurants, or is just for us urban folk?

I think it comes down to price. That area has a serious case of the "have a lots" and the "have nothings." And unfortunately there probably aren't enough "have a lots" to keep an organic/natural restaurant in business. Even though they are close to nature/agriculture (although really, closer to coal mining than anything), most low income people probably either garden and raise food at home or go for the 99 cent burger.

I think it comes down to price. That area has a serious case of the "have a lots" and the "have nothings." And unfortunately there probably aren't enough "have a lots" to keep an organic/natural restaurant in business. Even though they are close to nature/agriculture (although really, closer to coal mining than anything), most low income people probably either garden and raise food at home or go for the 99 cent burger.

Agreed. Nice post.