Protecting Traditional Origins - was Re: [Sca-cooks] Hot off thepresses: A new Feudal Gourmet pamphlet!

[Elaine Koogler]

grizly wrote:
> -----Original Message-----
>  It's a way of protecting traditional origins of foods & produce, so you
> don't get things like, I don't know, (US equivalents) Wisconsin Cheddar
> coming from Alabama, Poland Spring water coming from New Mexico, Philly
> cheesesteaks coming from Reno and Chicago deepdish pizza coming from Boise.
>
>   http://europa.eu.int/comm/agriculture/foodqual/quali1_en.htm
>
>   Duriel>>>>>>>>>>>>>>>>>>.
>
>
> Or Vidalia Onions native to Georgia, USA from somewhere like Walla Walla,
> Washington, USA.
>
> niccolo difrancesco
> (We do "Grantvilly" Cheesesteaks at my joint in grantville, GA for just that
> reason)
>
>   
I was under the impression that any onion labeled "Vidalia" had to come 
from that area of Georgia!  I thought it was a kind of trademark for 
that specific area and type of sweet onion...something like anything 
labeled "Champagne" has to come from that region of France (except for 
American vintages, because the US refused to sign the agreement.

Kiri