Just like we did in 2005! — in an article entitled “Buy Local to Build the Local Economy“.
McDonald’s and Krispy Kreme Donuts are national franchise corporations whose local outlets serve as MONEY PUMPS. Their purpose is to PUMP MONEY out of the local community, back to corporate headquarters for distribution to stockholders.
When you buy a McDonald’s burger, you send money to California. When you buy a SONIC burger, your money stays in Oklahoma. When you buy Krispy Kreme donuts, your money goes to Georgia (or wherever). When you buy confections at locally-owned stores and the money stays here.
PRATT FOODS tries always to buy Oklahoma produce, and hires people who really need work. J.B.Pratt pushes organic foods and health foods too.
Support your local businesses and economy. Buy local whenever possible
In the Gazette article, entitled “Break the Chains” which was hyped with a clever graphic on the cover that stated “Why Chains Suck,” Writer Jenny Coon Peterson quotes a co-owner of a new restaurant, called Local:
“You’re having a relationship with someone who created their own menu, who agonized over what the flavors are and where the product is coming from and what the dining experience is going to be,” Scaramucci said. “It’s not market-researched to death; they’re not having huge test trials with designers and … everything that goes into creating a corporate dining experience.” Chris Branson agrees. He’s the cofounder with Bryce Bandy of the Keep It Local OK card.
“You can get to know the creative mind behind these local restaurants and build relationships with these people,” Branson said. “It’s one thing to be marketed to by a business, but it’s another thing to meet the owner, meet the people behind it and feel like you can give some input.”
And what about the food? There’s no comparison, said Kamala Gamble, co-founder of Slow Food OKC and owner of Guilford Gardens, a 2-acre suburban farm in Oklahoma City.
“Want my three reasons to eat local?” Gamble said. “It tastes better, it’s more nutritious and your money stays here.”
She focuses on food that is sourced locally, but said local restaurants that don’t source locally grown ingredients still have a benefit over chains.
“Even if they’re not using local food in general, a restaurant that is here is going to be actually making something,” Gamble said. “Even if they’re using conventional products, at least they’re preparing it, instead of just dropping it into a fryer out of a frozen bag.”