There is a bit of this idea emergent in some small towns. I know a chef in Vermont who focuses on foraged ingredients, smaller farm-sourced produce and getting

There is a bit of this idea emergent in some small towns. I know a chef in Vermont who focuses on foraged ingredients, smaller farm-sourced produce and getting everything fresh and local. Which is also much a fad in places like SF! It is one area where small towns can actually show uniqueness via their geographic differences. And if it continues to develop naturally as a choice (rather than a ban on preservatives...) it could contribute to giving small towns a reason to persist.