Just giving their due...

 A certain restaurant critic for the New York Times, with the initials FB, seems to have a disdain for chefs/restauranteurs naming the source of the ingredients on their menus. I have read many reviews of places that don't earn more than 1 or 2 stars where he mentions the fact that the menu DARED to list the provenance of their ingredients as though it is a right reserved for the celebrity chefs. What about simply acknowledging the farmer's hard work and vision that make serving a decent meal possible. Do I need to prove my mettle before I have the gall to recognize the fact that not all lamb is created equal?