Kevin likes to think of his cows as athletes. And this means feeding them like athletes too. He says that "the better the diet they have, the more diverse their feed intake. It [a grass-based diet] gets a lot of the proper minerals from the soil into the cow and then into the milk." So not only does grazing translate to a herd of strapping, healthy cows, it also means delicious and nutritious milk. Kevin shares that scientists studying the effects of managed grass-based agriculture identify a distribution of fat on grazing cows that is visible in the hair patterns on their coats. And the name for this pattern? Happy lines.

Permaculture, Starhawk explains, is "a whole system of ecological design that says if we work the way nature works, if we really observe and understand how nature is doing things, we can meet our human needs while actually regenerating the environment around us." This "art of designing beneficial relationships," as permaculture has been called, opens up the conversation to include the idea of social permaculture as well as its ecological counterpart.

Fred describes Haberman as playing the role of the "modern storyteller" because "a great story can truly change the world." And this world-changing philosophy applies especially to the stories of brands in the good food movement. More recently, Fred developed a hydroponic facility called Urban Organics in the old Hamm's brewery in Minneapolis. Urban Organics raises tilapia alongside chard, kale, basil, cilantro and parsley. In their closed-loop system, fish provide nutrients for the plants to grow while the roots of the plants provide clean water for the fish. This model of agriculture uses less than 2% of the water used by traditional farms.

Barry says that his two books "Pig Tales" and "Tomatoland" are "rooted in this notion of commodity agriculture." And that, although our current agriculture industry leaves much to be desired, "there is something we can all do. And we can start doing it the next time we go to the supermarket." Barry's solution? Vote with your dollars. Choose the pasture-raised pork and the organic tomatoes. Be the change.

Hal Hamilton has a long list of accomplishments and advocacy that brings us to today, where his focus is on the Sustainable Food Lab. The organization's core purpose, he explains, is to "accelerate progress with sustainability in the mainstream." This critical and laudable goal stems from the recognition that "the production of food is an avocation and a love, but it's also a business" and the Sustainable Food Lab takes the business into account every bit as much as the passion, in order to maximize its positive impact.