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Award-winning food writer Holly Herrick, perhaps best known locally for her work with The Post & Courier, has long been an advocate for local, seasonal food choices - fresh from the farm fare that only travels a few miles down the road from where it was grown to where it is sold at farmers’ markets.

Those interested in hands-on, close up and personal, instruction in the art of orchestrating showstopper meals from ingredients selected at the Charleston Farmers’ Market on Marion Square can now sign up for small (limited to four students) Saturday morning classes with Holly.

Now only do students get a slow walk through the entire process, from choosing the freshest in-season products to top flight cooking techniques, the class culminates in a savory meal complete with wine pairings.

Information on registration for classes is available online or by calling (843) 720-3109.

Local is the big buzz-word in food these days, outpacing organic by a long chalk.

The “old” food distribution system (which, of course, is still very much in effect and still moving the vast majority of food) always was a head-scratcher for me, personally.

How exactly is it more economical to ship shrimp from Southeast Asia all the way to South Carolina when we already have had shrimp fishermen aplenty harvesting local waters?

Crazy as it sounds, it is actually the truth of the situation: It’s cheaper to buy product that has been hauled halfway around the globe than to buy from the farmer who lives next door. Please explain the logic.

The simple answer is that the system is just set up that way. It’s all about planes, trains, boats, and big rigs, contracts and warehouses, economics and business as usual; you know - the system.

None of which has stopped a growing number of consumers from trying to draw attention to the fact that, in the United States, small farms and local producers have been slowly going the way of the Dodo for quite some time.

Some shrug it off as “just the way it is.”

Others choose to make it known that they support small farms and local producers. With the launch of the Certified South Carolina effort, there is now a way to at least know which apple is local and which is from far away.

The beginning of a new (well, really, a return to an old) way of thinking about food or a final show of support before the last few traditional family farmers are forced to retire the John Deere and take jobs in middle management like everyone else? We’ll see in time.