A farmer who thinks like a chef when he’s planting and harvesting food is not only improving the quality of what we eat, but also making it more enjoyable for our tastebuds. The rich flavors that we often enjoy in restaurants actually starts from the ground up.

“[A farmer] is already creating the recipe in the field. For a chef, that’s the best kind of support you could have,” says world-renowned chef and sustainability advocate Dan Barber, founder of Blue Hill restaurants and the Stone Barns Center for Food and Agriculture, a nonprofit, four-season farm and education center, located 25 miles north of New York City.

In this video segment with Sonia Jones, Sonima’s founder, Barber discusses the important role good agricultural practices play in curating the most delicious menus.