Executive Chef and Co-Owner, Blue Hill and Blue Hill at Stone Barns
Author of The Third Plate
What’s the most hopeful sign of change you’ve seen in American food and agriculture over the past 10 years?
People are becoming more demanding about their food—they want to know who’s farming it, where it comes from, how it was grown. They’re starting to engage with a new kind of recipe—the kind that begin in the fields and pastures, with a vibrant community both above and below ground.
What is the top challenge ahead for food system change?
Our most urgent challenge may be gathering the seed stock for the future of eating. This will require not only revitalizing a tradition of regionalized plant breeding, but also marrying these new, locally adapted varieties with forward-thinking farming systems. After all, the conditions a plant is grown in are just as important as its genetics. If the soil isn’t well managed, even the greatest genetics won’t be expressed.
Originally published on September 1, 2014