How do we save the small farms?

Chef Dan Barber weighs in on what he says is a "generational catastrophe" for local food production.

"My realization is that I’m a food processor. I’m not a chef, right now. I’m a food processor. But think about American food culture: That’s the most degrading thing you can call someone, next to saying they’re a Monsanto executive. Food processor? You’ve cursed them up, because our understanding of food processors is that they turn out food that’s demonstrably less nutritious and delicious, usually from a source that degrades the environment."

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