Q. Can you comment on the tradition of terroir in the United States?
A. Maybe 200 years ago lots of people [in the U.S.] would have understood terroir. If you talk to old-time Vermonters, they understand the differences in the great flavor profiles of maple syrup and they understand the Green Mountain potato versus other potatoes. One of my ideas is that with the industrialization of the food system, the decline of diverse rural economies and a move toward a more integrated urban economy, this may be knowledge that we’ve lost but not necessarily knowledge we’ve never had. That’s a question I’m interested in but I don’t really have an answer.