I will keep repeating what I believe to be true and what I’ve said for the past 15 years in my foodwriting: we need to support the farmers and ranchers who care about the land on which they humanely raise their animals. We need to encourage and support the cheesemakers and bakers; the crop growers, the millers, the butchers, and independent restaurants whose chefs source directly from conscientious producers. We need food artisans to create food that is made with love and passion and care and devotion.