Food...

The latest twist in the local food trend: outsourcing. Take Trevor Paque a freelance farmer in San Francisco who will build you an organic garden in your backyard, weed it, harvest the goods, and leave you the bounty. Paque was the headliner in a recent New York Times article about lazy (luxurious) locavores, city residents who want to live green and eat local but don’t have the time or desire to get down and dirty so they pay others to satisfy their 100-mile diet needs. Other lazy locavores are participating in cow or pork pooling, buying a share of a cow or pig on a nearby farm, or are joining up with companies like FruitGuys, a company in San Francisco and Philadelphia that will deliver fresh fruit to your work.

The key to this trend is the price, it costs a lot to be lazy (some locavores are hiring private chefs to cook them 100-mile meals at home). But, at least, instead of boasting about brand names and how far a food traveled, backyard produce and heritage pork is the peak of chic.

Photo of FruitGuys produce.