As we navigate the onset of climate change, we're witness to the rapid obsolescence of the human systems built on the assumption of cheap oil. The clock is running out on expensive (and vulnerable) practices such as the long-distance, fossil-fueled global supply chains that transport the average bite of food 1,200 miles to reach our plates. Inevitably communities are moving toward a greater re-localization of such basics as food, energy and water. And that makes sense because that's how nature is organized. Famed restaurateur and local food advocate Judy Wicks is at the forefront of the movement to redefine business practices, grow greater security and nourish sustainable communities.