If you think about it, none of us is “new to food.” Food is something each of us has experienced and interacted with since our first days. However, the growing complexity and commercialization of food in recent decades has distanced us so much from this thing so elemental to our existence, that we sometimes feel confused or like we’re new here. Despite knowing a great deal about food, I too often wander the supermarket aisles, assaulted by trends and market forces, wondering if I should buy this or that. Despite a growing collective renaissance we’re having about food and keeping what we consume as close to the earth as possible, food is still something we largely obtain through corporate channels. Having grown up with a food scientist father in a factory environment, and being an experienced food industry professional myself, I would argue that what we now call food isn’t really food. Since we’ve come down on “big food,” another goliath industry has emerged comprised of “natural, non-GMO, dairy- and gluten-free, small batch, hand-crafted, functional, …