How can L.A. compete with the Paris Olympics local food projects?

How do you say “locavore” en francais? And this bit of food bandwidth won’t be getting athlete-style scores or Michelin stars, but it will be enough to show the yield and reach of Paris’ ambitious “Capital Agricole” projects. Paris still has empty acreage like the “petite ceinture,” or small belt, an abandoned 19th century railroad track that encircles Paris, and it’s being transformed into agricultural gardens. Ken Frank, of the then-new-ish La Toque, said, “Just because I’m serving a five-course menu during the Olympics doesn’t mean I will call it a ‘pentathlon.’” Los Angeles Magazine’s deep dive into Olympic food turned up this: Despite the usual calorific dishes and never-expiring canned fruit cocktail, in 1984, some of the cuisine available round the clock to athletes at the nine Olympic Village cafeterias also stretched to “regional favorites: cheese enchiladas, gazpacho, and avocado soup” and dishes “still unfamiliar to most Americans in 1984: ceviche, tabbouleh, oriental vegetables and water chestnuts.” Also, radically, there were doggie bags. A McD’s regional VP told The Times back then that it was “the most successful” company games promotion, “but it’s also the most costly.” And in 1932, when L.A. first landed the Summer Olympics, the L.A. Times’ “home services bureau” director offered some spirit-of-the-Games recipes: chicken curry for India — pretty daring then, no doubt -—and a “flag of all nations” ham, which turned out to be a pretty standard ham that was just ornamented with darling little flags from all the competing countries.