An October Rose broiler. “Is that all you get to eat now?” a colleague asked me the other day as I munched on my customary jar salad lunch in the break room. I don’t volunteer updates about our 10-mile challenge outside this blog on account of people’s circumspect reaction, like they’re afraid I might share an un-flattering opinion about their food choices or worry I’m on the cusp of selling them Amway. But as my own eating habits have changed conspicuously and food is something people are oddly inclined to notice and inquire about, word has gotten out. “I couldn’t do it,” she added. “Bland food just isn’t my thing.” Bland food isn’t my thing, either. I think the biggest shortcoming in the buy-local-and-fresh movement is that its evangelists often fail to give flavor equal billing with the health and economic benefits, especially when flavor — more than any other value — will ultimately win over the masses. Me, I ignore these overplayed topics. Nobody likes being told what to eat or where to shop so I focus instead on what truly matters: yummy grub. Simply put, eating local and in-season is very delicious. Byrne Angus beef plus green bean …