Here's chef Dan Barber (Blue Hill, NYC) on the farm-to-table movement: "I've watched as this idea has gone from fringe to mainstream, and the reality is that it's not really working. Farm-to-table is in a little bit of a rut because it hasn't changed our food system in any fundamental way, and what we've been doing for the last century just isn't going to work anymore." [LoHud][Photo]
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