Hi, All! My latest “Reaping” article is live. In it, I meet with three students at the Culinary Institute of America, America’s premier culinary school. As the chef leaders of tomorrow, what are they learning about food systems and sustainability? This is the first in a continuing series, a portrait of Jessie, Tristan, and Nathan as they head off to their externships in New York, Washington, D.C., and Healdsburg, California.