“To be interested in food but not in food production is clearly absurd.”
Wendell Berry

There is a renaissance currently afoot in agriculture. The relatively short experiment of industrial farming is giving way to more comprehensive nature based systems. Terms like organic, regenerative and free-range have become common place and perhaps diluted in meaning. How we grow our food matters. The farmer of now is a true ecologist. An artist who orchestrates a palette of sunlight, soil and biodiversity. The chef of now is an equal steward of that produce working not in spite of their ingredients but enhancing the efforts of their farmer kin. Food should only be the result of a sequence of events based on meticulous care and integrity. It should be nourishing, beautiful and delicious.