Discover the many ways in which chefs and farmers around the world are shrinking the distance between farm and table. In New Zealand, a family runs a century-old sustainable ranch and eats almost exclusively from meat and produce cultivated in their backyard. Travel to France to meet a chef who is garnering international attention with a menu inspired by what he pulls straight from his restaurant's garden. Then visit a baker in upstate New York who sees bread as a philosophy and baking as a life experiment.moreless
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