Secret #16: 28 Years of Buying Local … All Over the World


Excerpted from Zingerman’s Guide to Good Leading, Part 1:
A Lapsed Anarchist’s Approach to Building a Great Business

In the years since I wrote this piece, the subject of “local” has become even bigger than ever. Clearly it’s a critical issue for any caring organization to work on. Even in the last few years there has been tremendous headway made in getting more flavorful, locally made foods onto Americans’ tables in place of the mass-produced, not very tasty stuff that was previously shipped in from some faraway spot. That said, to me the issue is far less clear-cut than most people make it out to be. Here’s our take on it, offered up in the spirit of trying to make sustainable business a reality by serving and selling the full-flavored and traditional foods to which we’ve been committed since we opened in 1982.

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