What are Regional Foods, and why do we care?

Regional Foods are just that, foods that are traditionally only prepared and served in a local environment.
Many foods, of course, have graduated from being regional (clam chowder, for one) into being available and prepared nationally. But, while many of the national versions are good, there are local peculiarities that just can't be replicated in mass, shippable quantities.
(As a personal example, Rico would submit the chowdah served at the Brotherhood of Thieves in Nantucket as one item that won't make it to your grocery shelves. Sorry. That's why, for so many of these items, ya gotta go there. That's why they're regional.)

We will endeavor to search out the best of food, wherever it's made, and tell you about it. You can help by emailing your suggestions (recipes, photos, reviews, etc.) to the editor, Joyce Cole, at jcole@gmail.com or the publisher, Mark Seymour, at markwseymour@gmail.com