I am curious how this topic effects most chowhounds. Does "regional" have a classification for most folks? I live in an area that is told full of local artisan everything, yet very few people use these resources, which is fine, truly. Business is always more about dollar than would be let believed, bottom-line. I would love to see feed-back on what certain aspects of this are important; things noticed or apparent, things lost or needed. It's a part of the food industry that gets lost in a menu for all of us. Being able to go to the source could be more a given choice because it is actually there than most of us would let to be known. I truly believe this. How do you feel?