Send us a textForget bland broccoli and tasteless tomatoes—this episode is all about sparking a vegetable revolution from the ground up.Brad (FINALLY) shares the stories and insights fresh from the UMass Chefs Conference, where chef Dan Barber issued a delicious challenge: What if we bred crops for flavor, not just profits? From the tiny honeynut squash that flipped the script on supermarket expectations to futuristic hybrids like the Garleek (yes, garlic plus leek), we explore how chefs, breeders, and eaters are reclaiming the seed supply—and our taste buds.We’ll dig into why most vegetables are bred to survive shipping instead of satisfying your palate, how four chemical giants control much of the seed market, and why the future of truly craveable food starts in the soil.If you’ve ever thought vegetables were boring, prepare to have your mind—and your dinner plate—changed forever. Aged parsnip, anyone?

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