My mother, for all of her virtues, was not much of a cook. Some of that was due to growing up in the South in the 1930s and 40s when prosperous households had a cook, which her mother did. Some of it was due to the ingredients that were available when she was feeding us, sometimes on Guam which was not exactly a hotbed of agriculture. (I still don't particularly care for milk, having spent many of my formative years confronted with milk that was reconstituted at a dairy on the island.)
Strawberries, for example, came out of a can from the freezer, were mostly thawed, but still contained random ice crystals, and were spooned over sponge cake shells from the grocery store to make strawberry shortcake.
Today, strawberry shortcake starts from fresh strawberries, sliced and sweetened with a bit of Splenda, then ladled over fresh-made, still-warm shortcakes from the Bisquick recipe, and finally topped with some real whipped cream from a can, because some things are both convenient and good. :)
I am happy to be a locavore for things that are actually available, but I love being able to get all the things that travel here from around the country and around the world.