Blue Hill Chef Dan Burger has some ideas about how chefs, and those who love them, can change the way we make food. Here's an except from his New York Times Op-Ed:

Farming has the potential to go through the greatest upheaval since the Green Revolution, bringing harvests that are more healthful, sustainable and, yes, even more flavorful. The change is being pushed along by market forces that influence how our farmers farm.

Until now, food production has been controlled by Big Agriculture, with its macho fixation on “average tonnage” and “record harvests.” But there’s a cost to its breadbasket-to-the-world bragging rights. Like those big Industrial Age factories that once billowed black smoke, American agriculture is mired in a mind-set that relies on capital, chemistry and machines. Food production is dependent on oil, in the form of fertilizers and pesticides, in the distances produce travels from farm to plate and in the energy it takes to process it.

For decades, environmentalists and small farmers have claimed that this is several kinds of madness. But industrial agriculture has simply responded that if we’re feeding more people more cheaply using less land, how terrible can our food system be?