Believe it or not, it is possible to make good food in the US for cheap, despite what the article says. I was lucky enough to be raised by two people who took c

Believe it or not, it is possible to make good food in the US for cheap, despite what the article says. I was lucky enough to be raised by two people who took cooking very very seriously (and to be fair we did buy olive oil from some family friends who owned a farm in Greece). Point being that I have eaten all across Asia, Europe, and the Americas and very few restaurants produce food better than what I get when I go home. I suppose that it may be easier to find good ingredients in rural areas (local produce, seafood bought off the dock as the water-men brought it in etc..), such as the one where I grew up, but if you are paying $350 for fake Kobe in NY than you are more interested in the price of your food than the flavor anyway.