A very well-referenced article in the New York Times by renowned chef Dan Barber outlines the necessity for a change in the way we think about growing food. Chefs have long realized that the best tasting food results from the most sustainable, least fuel-based farming practices. The lovely result, great sustainability equals great taste and energy efficient production.
Barber talks about nutrient content per calorie, a concept prevalent in one of the most effective diet books by Dr. Joel Fuhrman, praised by many doctors sporting spectacular credentials. Nutrients per calorie reveals how much actual health benefits we are getting out of the food we eat. This type of measurement is shunned by the mega-industries of dairy, meat, and processed foods for obvious reasons - they can't measure up!
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