Agree about the flavor and ingredients. Reminded me of this vox podcast I listened to recently about the loss of food/flavor diversity, which basically means large scale farming has mostly crowded out all kinds of strange heirloom plant and even animal varieties and their corresponding tastes. I think high end Michelin type restaurants can play a part in preserving a lot of these unusual types of foods and flavors. Even if it becomes a niche thing it’s great to retain unique foods from an evolutionary perspective. Link to the podcast https://pod.link/voxconversations/episode/54c858cc8d026dd5b4...