But maybe there’s a silver lining. We’re seeing changes on the menus of our favorite restaurants as chefs adapt to available ingredients and set prices that can still ensure a profit. But these changes aren’t necessarily bad. In fact, it could mean more restaurants will turn to local, more sustainable ingredients.

I agree whole heartedly with the sentiment, but finding all the ingredients you need and managing the relationships has it own set of logistical challenges.

Of course my mind is thinking more specifically about grains and bakeries.

A farmer needs to know what grains to grow and the chef's, bakers and millers needs to commit to purchasing certain amounts before the growing season. There needs to be a marketplace so that buyers and growers can connect, and I would expect that it needs to be run in some sort of a non-profit capacity.

I am inspired by stories like that of Barton Springs Mill though. They formed their milling business around direct relationships with farmers down in Texas. It is proof that local and regional grain markets are possible.

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