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Things like mustard weed and are these things actually tasty? well, that s the job of the chef. i think ray lot of this responsibility falls on the shoulders of chefs. we can t just cook with the ingredients we covet. we need to put more energy into this and diners who are willing to experiment and delve into some of these negligented and ignored crops which in the end are st. paulingly nutritious and delicious and better for the ten environment. so when we have a steak dinner we ll appreciate it a hell of a lot more. i ll experiment if you re the one cooking. major changes in the food environment within my lifetime. when i was a kid, every restaurant would give you bread as soon as you sat down and now a lot of places don t. when i was a kid, there was no water industry. now there s 100 different brands of water but folks like you are battling big food with billion dollar advertising budget and a ....