Chefs have been recognized as potentially important partners in efforts to promote local food systems. Drawing on the diffusion of innovation framework we (a) examine the characteristics of chefs and restaurants that have adopted local foods; (b) identified local food attributes valued by restaurants; (c) examine how restaurants function as opinion leaders promoting local foods; (d) explored network linkages between culinary and production organizations; and (e) finally, we consider some of the barriers to more widespread adoption of local foods in the culinary community. Analyzing quantitative and qualitative data collected from interviews with individuals from 71 restaurants, we compare and contrast restaurants that utilize relatively large amounts of locally-produced ingredients with restaurants using few, if any, local products. Results reveal that chefs are most interested in intrinsic food qualities, such as taste and freshness, and less interested in production standards. As opinion leaders, chefs utilize signage, wait staff, and cooking classes to promote local foods; however, the diffusion process across restaurants, and between restaurants and producers, is limited by network associations. Structural barriers such as distribution problems and lack of convenience were identified as limiting more widespread use of locally-grown foods. We offer several implications of this research for further work that seeks to engage chefs as opinion leaders who are important to building greater support for local food systems.

Arboreal and terresterial soil and lilter were sampled for macro-and microinvertebrates at two locations in a Venezuelan cloud forest. Fauna were most abundant in forest floor soil and associated litter. However, media suspended in the canopy and particularly those trapped in bromeliad shoots were most densely populated, while the diversities of the arboreal and terrestrial soil fauna were indistinguishable. Rates of leaf litter decomposition in the arboreal and terrestrial soils were similar, but the arboreal soils contained higher concentrations of mineral nutrients and carbon. Implications of these findings for the definition of soil in humid tropical forests, and related differences between temperate and tropical forests are discussed. The similarities in diversity and differences in species composition between arboreal and terrestrial soil fauna raise questions concerning the evolution of tropical soil fauna, as well as the estimate of global biotic diversity.

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