Reading a great book

Chef, Dan Barber wrote "The Third Plate"
It is a long discussion of the pursuit of flavor in the food.  It looks firstly, at eating local.  He discusses the culture of the place.
He looks at heirloom varieties  of plants like rice and corn,  he looks at sustainable fishing, and at the relationship between Spanish oak tree acorns the geese, the pigs etc.

The third plate, however, goes further , looking at the whole ecosystem and it signifies caring for the soil in the production of food.  For example,  finding delicious ways of serving the grains the we grow in crop rotation, grains like triticale.
The Japanese undertake this when they make soba noodles from the buckwheat that they grow after the rice crop.  Perfectly harmonious.
Our land is so marginal here, we should take better care.