re: Is "hand crafted" or "house made" the most over used food term?

I've always thought one of the unique advantages Louisiana has over other parts of the country is the fact that we are by nature, farm to table (or fishery to table, if you will). The fish and shrimp come from guys in the GoM, the crawfish come from farms in lower part of the state, the satsumas come from trees all in the area, the oyster beds are spitting distance away. Are the guys making boudin and sausage in Lafayette importing the pigs from Kansas City? I know the Californians get credit for pioneering it and they certainly have as much/more stuff locally available to them, but its not like we've been importing cod from Alaska for 100 years.

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I do like the movement, but as usual La is way late to the game.

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I know what you're saying, but I find it somewhat humorous that what is and has been considered just normal life prior to the 50's is now trendy and cutting edge so it takes people a while to get their mind wrapped around the concept. Shows just how far removed from the actual farm we have become as a society for this to be seen as odd or some movement that has to be introduced, or rather reintroduced.