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The biggest problem with our food system right now is our lack of connection. You can call it transparency if that’s the way you want to look through the lens; you could call it just our lack of cooking the food itself. I’m a chef, and one of my biggest pet peeves is when people put me on a pedestal, like, “oh, how did you make that, that’s so amazing!” It’s like, you should be able to roast a chicken. You should be able to roast a delicious chicken in your home and you should also know where that chicken came from and that it was well raised. And I think if we get to that level, and still enjoy some gastronomic deliciousness that’s beyond what we’re doing in our home, I think that will make a world of change. If we just enjoy delicious food – in the full sense of it: knowing where it was raised, how it was raised, a little story behind it, I think that will get us quite far.
Video Length: 1:05