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All chefs, how should you know anything about this landscape? i've been here for 30 years and i just know small, tiny parts. >> leeks. >> so we just scoop it up. >> i think we picked these yesterday. >> oh yeah? >> oh, man. that is the meatiest, most umami vegetable that i've ever had. >> maybe we'll cook this for lunch spiced with a tartar. chop that up with the freshly slaughtered meat, one of soren's cows. >> hi. >> hi. >> what else? >> the asparagus? >> yes, let's do that. >> i'm hungry. >> asparagus. beautiful. >> let's go. we have salsa, please? >> just one dollop, okay? >> we roast the ...

>> i think also, respect to you all chefs, how should you know anything about this landscape? i've been here for 30 years and i just know small, tiny parts. >> leeks. >> so we just scoop it up. >> i think we picked these yesterday. >> oh yeah? >> oh, man. that is the meatiest, most umami vegetable that i've ever had. >> maybe we'll cook this for lunch spiced with a tartar. chop that up with the freshly slaughtered meat, one of soren's cows. >> hi. >> hi. >> what else? >> the asparagus? >> yes, let's do that. >> i'm hungry. >> asparagus. beautiful. >> let's go. we have salsa, please? >> just on...

Anything about this landscape? i've been here for 30 years and i just know small, tiny parts. >> leeks. >> so we just scoop it up. >> i think we picked these yesterday. >> oh yeah? >> oh, man. that is the meatiest, most umami vegetable that i've ever had. >> maybe we'll cook this for lunch spiced with a tartar. chop that up with the freshly slaughtered meat, one of soren's cows. >> hi. >> hi. >> what else? >> the asparagus? >> yes, let's do that. >> i'm hungry. >> asparagus. beautiful. >> let's go. we have salsa, please? >> just one dollop, okay? >> we roast the asparagus with that branch. do ...

>> okay let's go. >> i think also, respect to you all chefs, how should you know anything about this landscape? i've been here for 30 years and i just know small, tiny parts. >> leeks. >> so we just scoop it up. >> i think we picked these yesterday. >> oh yeah? >> oh, man. that is the meatiest, most umami vegetable that i've ever had. >> maybe we'll cook this for lunch spiced with a tartar. chop that up with the freshly slaughtered meat, one of soren's cows. >> hi. >> hi. >> what else? >> the asparagus? >> yes, let's do that. >> i'm hungry. >> asparagus. beautiful. >> let's go. we have salsa, ...

>> it's very, very hard for a small guy to say i'm not going to grow carrots anymore, i'm going to grow interesting things and grow them as well as i can. this is pretty much a first for me. >> this is the first time you fall to your knees for a green plant? >> yeah. >> how long for leeks? >> do you think we'll ever reach a point where guys like soren will be in a very good place? >> i think if we cut the middle men, the producers, the farmer, to talk directly with a guy like rene. >> nobody ever teaches you it's the symbosis with these people that grow the food. you're never taught that as a ...