I’m a reporter working on a story about the business behind “authentic” international dining and how South Florida’s ports, airports and specialty importers make it possible. South Florida has seen a surge in restaurants representing Japanese, Latin American, European and Middle Eastern cuisines, many emphasizing authenticity. This story explores how key ingredients—from fresh seafood and specialty meats to spices, produce and dry goods—move through global supply chains into the region’s kitchens. I’m looking to speak with importers, distributors, logistics providers, airport and port officials, and restaurant operators who can provide insight into how these supply chains function. Priority is given to local sources. Written responses are preferred. Questions include: • Where are the most in-demand international ingredients sourced, and how often are they imported into South Florida? • What role do Miami-area ports and airports play in enabling access to fresh or specialty ingredients? • How do importers and distributors maintain quality and authenticity? • What are the biggest challenges in sourcing authentic ingredients today? • Have recent supply chain disruptions changed how restaurants source ingredients or define authenticity? • Are certain cuisines or ingredients especially difficult or expensive to import into the U.S.? • How does South Florida’s geographic position shape its food import ecosystem? • What trends are you seeing in restaurant demand? • Are local alternatives ever used in place of imported ingredients, and how does that impact authenticity or cost? Additional context of interest: • Volume data or growth trends in food imports through South Florida • Notable supplier or distributor networks • Examples of restaurants going to great lengths to source specific ingredients