So, I've known a lot of fish in my life. I've loved only two. That first one, it was more like a passionate affair. It was a beautiful fish: flavorful, textured, meaty, a bestseller on the menu. What a fish. (Laughter) Even better, it was farm-raised to the supposed highest standards of sustainability. So you could feel good about selling it.
Poznavao sam mnogo riba u svom životu. Samo dve sam voleo. Ona prva bila je više strasna avantura. Riba je bila prelepa, ukusna, sa teksturom, mesnata, najbolje se prodavala na meniju. Kakva riba. (smeh) Što je još bolje, uzgajana je u ribnjaku, po navodno najvišim standardima održivosti. Osećali biste se dobro što je prodajete.
I was in a relationship with this beauty for several months. One day, the head of the company called and asked if I'd speak at an event about the farm's sustainability. "Absolutely," I said. Here was a company trying to solve what's become this unimaginable problem for us chefs: How do we keep fish on our menus?
Bio sam u vezi sa ovom lepoticom nekoliko meseci. Jednog dana zvao je šef kompanije i pitao da li bih govorio na nekom događaju o održivosti ribnjaka. "Naravno", rekao sam. Jedna kompanija pokušava da reši nezamisliv problem za naše kuvare. Kako da zadržimo ribu na jelovnicima?
For the past 50 years, we've been fishing the seas like we clear-cut forests. It's hard to overstate the destruction. Ninety percent of large fish, the ones we love -- the tunas, the halibuts, the salmons, swordfish -- they've collapsed. There's almost nothing left. So, for better or for worse, aquaculture, fish farming, is going to be a part of our future. A lot of arguments against it: Fish farms pollute -- most of them do anyway -- and they're inefficient. Take tuna, a major drawback. It's got a feed conversion ratio of 15 to one. That means it takes fifteen pounds of wild fish to get you one pound of farm tuna. Not very sustainable. It doesn't taste very good either.
Poslednjih 50 godina lovimo po morima kao što sečemo šume. Teško je preterati sa destrukcijom. 90% velike ribe koju volimo, tuna, list, losos, sabljarka, nestalo je. Skoro ih više nema. Tako da, hteli, ne hteli akvakultura, ribnjaci će biti deo naše budućnosti. Postoji mnogo argumenata protiv toga. Ribnjaci zagađuju, bar većina, i nisu efikasni, pogledajte tunu. Mnogo mana. Indeks konverzije hrane je 7,5 prema jedan. To znači da je potrebno 7,5kg divlje ribe da bi se dobilo pola kg tunjevine iz ribnjaka. Nije baš održivo. Nije baš ni dobrog ukusa.
So here, finally, was a company trying to do it right. I wanted to support them. The day before the event, I called the head of P.R. for the company. Let's call him Don.
Konačno se pojavila kompanija koja pokušava da to uradi kako treba. Želeo sam da ih podržim. Dan pre tog događaja, pozvao sam šefa službe za odnose sa javnošću. Nazovimo ga Don.
"Don," I said, "just to get the facts straight, you guys are famous for farming so far out to sea, you don't pollute."
"Don", rekao sam, "samo da razjasnim činjenice, vi ste poznati po tome što uzgajate ribu daleko na pučini, ne zagađujete."
"That's right," he said. "We're so far out, the waste from our fish gets distributed, not concentrated." And then he added, "We're basically a world unto ourselves. That feed conversion ratio? 2.5 to one," he said. "Best in the business."
"Tako je", rekao, "Toliko smo daleko, da se otpad iz našeg ribnjaka raznosi, a ne koncentriše." I onda je dodao "Mi smo ustvari svet za sebe. Indeks konverzije hrane? 2.5 prema jedan", rekao je. "Najbolji u poslu."
2.5 to one, great. "2.5 what? What are you feeding?"
2.5 prema jedan, super. "2.5 prema jedan čega? Čime ih hranite?"
"Sustainable proteins," he said.
"Održivim proteinima", rekao je.
"Great," I said. Got off the phone. And that night, I was lying in bed, and I thought: What the hell is a sustainable protein? (Laughter)
"Odlično", rekoh. Spustio sam slušalicu. Te noći, ležim u krevetu i razmišljam: Šta je, dođavola, održivi protein? (smeh)
So the next day, just before the event, I called Don. I said, "Don, what are some examples of sustainable proteins?"
I sledećeg dana, baš pre događaja, nazovem ja Dona. Kažem, "Don, koji su primeri održivih proteina?"
He said he didn't know. He would ask around. Well, I got on the phone with a few people in the company; no one could give me a straight answer until finally, I got on the phone with the head biologist. Let's call him Don too. (Laughter)
On reče da ne zna. Raspitaće se. Pa, razgovarao sam sa nekoliko ljudi iz kompanije. Niko mi nije dao konkretan odgovor. Dok konačno nisam stupio u vezu sa glavnim biologom. Nazovimo i njega Don. (smeh)
"Don," I said, "what are some examples of sustainable proteins?"
"Don", pitao sam, "dajte mi neke primere održivih proteina."
Well, he mentioned some algaes and some fish meals, and then he said chicken pellets. I said, "Chicken pellets?"
Pa, spomenuo je neke alge, neka jela za ribe i onda je rekao pileće okruglice. Rekoh, "Pileće okruglice?"
He said, "Yeah, feathers, skin, bone meal, scraps, dried and processed into feed."
Kaže on, "Da, perje, koža, koštana srž, ostaci, osušeni i pretvoreni u hranu"
I said, "What percentage of your feed is chicken?" Thinking, you know, two percent.
Pitao sam "Koliki procenat vaše hrane je piletina?", očekujući, znate, 2%.
"Well, it's about 30 percent," he said.
"Pa, oko 30%", rekao je.
I said, "Don, what's sustainable about feeding chicken to fish?" (Laughter)
Pitao sam ga "Don, kako je hranjenje ribe piletinom održivo?" (smeh)
There was a long pause on the line, and he said, "There's just too much chicken in the world." (Laughter)
Usledila je duga pauza na telefonu a onda je rekao "Ima previše piletine na svetu." (smeh)
I fell out of love with this fish. (Laughter) No, not because I'm some self-righteous, goody-two shoes foodie. I actually am. (Laughter) No, I actually fell out of love with this fish because, I swear to God, after that conversation, the fish tasted like chicken. (Laughter)
Odljubio sam se od ove ribe. (smeh) Ne, to nije zato što sam neki moralni i ispravni lik koji voli hranu. To i jesam. (smeh) Ne, zapravo sam se odljubio od ove ribe jer, kunem se Bogom, posle tog razgovora, riba je imala ukus piletine. (smeh)
This second fish, it's a different kind of love story. It's the romantic kind, the kind where the more you get to know your fish, you love the fish. I first ate it at a restaurant in southern Spain. A journalist friend had been talking about this fish for a long time. She kind of set us up. (Laughter) It came to the table a bright, almost shimmering, white color. The chef had overcooked it. Like twice over. Amazingly, it was still delicious.
Druga riba, drugačija vrsta ljubavne priče. Ova je romantična, ona u kojoj što više upoznaješ svoju ribu, voliš je. Prvi put sam je jeo u jednom restoranu u južnoj Španiji. Jedna prijateljica novinarka mi je dugo pričala o ovoj ribi. Ona nas je ustvari spojila. (smeh) Došla je za sto svetle boje, skoro se sijala, bela. Šef ju je prekuvao. Duplo. Za divno čudo, i dalje je bila izvrsna.
Who can make a fish taste good after it's been overcooked? I can't, but this guy can. Let's call him Miguel -- actually his name is Miguel. (Laughter) And no, he didn't cook the fish, and he's not a chef, at least in the way that you and I understand it. He's a biologist at Veta La Palma. It's a fish farm in the southwestern corner of Spain. It's at the tip of the Guadalquivir river.
Ko može da napravi da riba bude ukusna kad je prekuvana? Ja ne mogu, ali ovaj tip može. Nazovimo ga Migel. Ustvari on se i zove Migel. (smeh) Ne, nije on kuvao ribu, on nije kuvar. Ne u smislu u kom vi i ja to shvatamo. On je biolog u Veta la Palmi. To je ribnjak na jugozapadnom uglu Španije. Nalazi se na ušću reke Gvadalkivir.
Until the 1980s, the farm was in the hands of the Argentinians. They raised beef cattle on what was essentially wetlands. They did it by draining the land. They built this intricate series of canals, and they pushed water off the land and out into the river. Well, they couldn't make it work, not economically. And ecologically, it was a disaster. It killed like 90 percent of the birds, which, for this place, is a lot of birds. And so in 1982, a Spanish company with an environmental conscience purchased the land.
Do osamdesetih godina farma se nalazila u posedu Argentinaca. Uzgajali su stoku za klanje na močvarnom terenu. To su uspeli isušivanjem zemlje. Izgradili su zamršenu mrežu kanala i isterali vodu sa zemlje u reku. Nije im uspelo, ekonomski. I ekološki, bila je to katastrofa. To je ubilo oko 90% ptica, što je za ovo mesto mnogo ptica. I tako 1982. španska kompanija sa razvijenom svešću o okolini, kupuje ovu zemlju.
What did they do? They reversed the flow of water. They literally flipped the switch. Instead of pushing water out, they used the channels to pull water back in. They flooded the canals. They created a 27,000-acre fish farm -- bass, mullet, shrimp, eel -- and in the process, Miguel and this company completely reversed the ecological destruction. The farm's incredible. I mean, you've never seen anything like this. You stare out at a horizon that is a million miles away, and all you see are flooded canals and this thick, rich marshland.
Šta su uradili? Obrnuli su tok vode. Bukvalno su okrenuli prekidač. Umesto da izbacuju vodu, oni su kanale iskoristili da vrate vodu nazad. Poplavili su kanale. Napravili su ribnjak od oko 10,000 ha - grgeč, cipal, rakovi, jegulje - i u toku procesa, Migel i njegova kompanija su potpuno preokrenuli ekološku katastrofu. Ribnjak je neverovatan. Nikada niste videli nešto ovakvo. Gledate u horizont koji je kilometrima daleko i sve što vidite su preplavljeni kanali i to gusto, bogato močvarno tlo.
I was there not long ago with Miguel. He's an amazing guy, like three parts Charles Darwin and one part Crocodile Dundee. (Laughter) Okay? There we are slogging through the wetlands, and I'm panting and sweating, got mud up to my knees, and Miguel's calmly conducting a biology lecture. Here, he's pointing out a rare Black-shouldered Kite. Now, he's mentioning the mineral needs of phytoplankton. And here, here he sees a grouping pattern that reminds him of the Tanzanian Giraffe.
Nedavno sam bio tamo sa Migelom. On je neverovatan tip, tri dela Čarls Darvin, jedan deo Krokodil Dendi. (smeh) Ok? I tako se mi probijamo kroz močvare, ja dahćem i znojim se, u blatu do kolena, a Migel mirno drži lekciju iz biologije. Tamo, pokazuje na retkog jastreba, crnokrilu lunju. Onda spominje mineralne potrebe fitoplanktona. A ovde, ovde vidi grupaciju koja ga podseća na tanzanijsku žirafu.
It turns out, Miguel spent the better part of his career in the Mikumi National Park in Africa. I asked him how he became such an expert on fish.
Ispostavlja se da je Migel proveo bolji deo svoje karijere u Nacionalnom parku Mikumi u Africi. Pitao sam ga kako je postao takav stručnjak za ribe.
He said, "Fish? I didn't know anything about fish. I'm an expert in relationships." And then he's off, launching into more talk about rare birds and algaes and strange aquatic plants.
Rekao je, "Ribe? Nisam ništa znao o ribama. Ja sam stručnjak za veze." I onda nastavlja da priča o retkim pticama i algama i čudnim vodenim biljkama.
And don't get me wrong, that was really fascinating, you know, the biotic community unplugged, kind of thing. It's great, but I was in love. And my head was swooning over that overcooked piece of delicious fish I had the night before. So I interrupted him. I said, "Miguel, what makes your fish taste so good?"
Nemojte me pogrešno shvatiti, to je bilo zaista zadivljujuće, nešto kao razotkrivanje biloške zajednice. To je super, ali ja sam bio zaljubljen. U glavi mi se vrtelo od one prekuvane izvrsne ribe koju sam jeo prethodne noći. Prekinuo sam ga. Rekao sam, "Migel, kako to da je tvoja riba tako ukusna?"
He pointed at the algae.
Pokazao je alge.
"I know, dude, the algae, the phytoplankton, the relationships: It's amazing. But what are your fish eating? What's the feed conversion ratio?"
"Znam, čoveče, alge, fitoplankton, veze, sve je to super. Ali šta tvoje ribe jedu? Koji je indeks konverzije hrane?"
Well, he goes on to tell me it's such a rich system that the fish are eating what they'd be eating in the wild. The plant biomass, the phytoplankton, the zooplankton, it's what feeds the fish. The system is so healthy, it's totally self-renewing. There is no feed. Ever heard of a farm that doesn't feed its animals?
Pa, objašnjava on dalje, to je tako bogat sistem da ribe jedu ono što bi jele i u divljini. Biomasu biljaka, fitoplankton, zooplankton, to hrani ribu. Sistem je toliko zdrav, da je u potpunosti samoobnovljiv. Nema dohrane. Da li ste nekad čuli za farmu koja ne hrani svoje životinje?
Later that day, I was driving around this property with Miguel, and I asked him, I said, "For a place that seems so natural, unlike like any farm I'd ever been at, how do you measure success?"
Kasnije tog dana, vozio sam se imanjem sa Migelom i pitao sam ga "Ovo mesto izgleda tako prirodno, potpuno različito od bilo kojeg ribnjaka u kom sam bio, kako merite uspeh?"
At that moment, it was as if a film director called for a set change. And we rounded the corner and saw the most amazing sight: thousands and thousands of pink flamingos, a literal pink carpet for as far as you could see.
U trenutku je bilo kao da je režiser filma naredio promenu scene. Zaokrenuli smo za ugao i videli najneverovatniji prizor, hiljade i hiljade rozih flamingosa, bukvalno roza tepih dokle pogled seže.
"That's success," he said. "Look at their bellies, pink. They're feasting." Feasting? I was totally confused.
"To je uspeh", rekao je. "Pogledaj im stomake, rozi su. Oni se goste." Goste? Bio sam potpuno zbunjen.
I said, "Miguel, aren't they feasting on your fish?" (Laughter)
Pitao sam, "Migel, pa zar se ne goste tvojom ribom?" (smeh)
"Yes," he said. (Laughter) "We lose 20 percent of our fish and fish eggs to birds. Well, last year, this property had 600,000 birds on it, more than 250 different species. It's become, today, the largest and one of the most important private bird sanctuaries in all of Europe."
"Da", rekao je. (smeh) "Ptice pojedu 20% naše ribe i ikre. Prošle godine, na ovo imanje dolazilo je 600.000 ptica, više od 250 različitih vrsta. Do danas je postalo najveće i jedno od najvažnijih privatnih utočišta za ptice u celoj Evropi."
I said, "Miguel, isn't a thriving bird population like the last thing you want on a fish farm?" (Laughter) He shook his head, no.
Rekao sam, "Migel, zar rastuća populacija ptica nije poslednja stvar koja je potrebna jednom ribnjaku?" (smeh) Odmahnuo je glavom, ne.
He said, "We farm extensively, not intensively. This is an ecological network. The flamingos eat the shrimp. The shrimp eat the phytoplankton. So the pinker the belly, the better the system."
Rekao je, "Mi gajimo ekstenzivno, ne intenzivno. Ovo je ekološka mreža. Flamingosi jedu rakove. Rakovi jedu fitoplankton. Što je stomak ružičastiji, bolji je sistem."
Okay, so let's review: a farm that doesn't feed its animals, and a farm that measures its success on the health of its predators. A fish farm, but also a bird sanctuary. Oh, and by the way, those flamingos, they shouldn't even be there in the first place. They brood in a town 150 miles away, where the soil conditions are better for building nests. Every morning, they fly 150 miles into the farm. And every evening, they fly 150 miles back. (Laughter) They do that because they're able to follow the broken white line of highway A92. (Laughter) No kidding.
Ok, da ponovimo. Ribnjak koji ne hrani svoje životinje, ribnjak koji meri svoj uspeh zdravljem svojih grabljivaca. Ribnjak, ali u isto vreme i utočište za ptice. O, da, inače oni flamingosi ne bi ni trebalo da budu tu. Oni se legu u jednom gradu na 250km odatle, gde su uslovi tla bolji za pravljenje gnezda. Svakog jutra oni lete 250km do ribnjaka. I svake večeri lete 250km nazad. (smeh) Rade to jer mogu da prate isprekidanu belu liniju autoputa A92. (smeh) Bez šale.
I was imagining a "March of the Penguins" thing, so I looked at Miguel. I said, "Miguel, do they fly 150 miles to the farm, and then do they fly 150 miles back at night? Do they do that for the children?"
Zamišljao sam marš pingvina, i pogledao u Migela. Piato sam, "Migel, da li oni lete 250km do ribnjaka i onda lete 250km nazad noću? Je l' rade to zbog dece?"
He looked at me like I had just quoted a Whitney Houston song. (Laughter) He said, "No; they do it because the food's better." (Laughter)
Pogledao me je kao da sam upravo citirao pesmu Vitni Hjuston. (smeh) Rekao je, "Ne, rade to jer je hrana bolja." (smeh)
I didn't mention the skin of my beloved fish, which was delicious -- and I don't like fish skin; I don't like it seared, I don't like it crispy. It's that acrid, tar-like flavor. I almost never cook with it. Yet, when I tasted it at that restaurant in southern Spain, it tasted not at all like fish skin. It tasted sweet and clean, like you were taking a bite of the ocean. I mentioned that to Miguel, and he nodded. He said, "The skin acts like a sponge. It's the last defense before anything enters the body. It evolved to soak up impurities." And then he added, "But our water has no impurities."
Nisam spomenuo kožu moje voljene ribe, koja je bila izvrsna, a ja ne volim riblju kožu. Ne volim je prženu. Ne volim je hrskavu. Zbog tog reskog ukusa, kao katran. Skoro nikada ne kuvam sa kožom. Ali kada sam je probao u tom restoranu u južnoj Španiji, uopšte nije imala ukus kao riblja koža. Bila je čistog i slatkog ukusa, kao da jedete komad okeana. Spomenuo sam to Migelu, on je klimnuo glavom. Rekao je, "Koža se ponaša kao sunđer. To je poslednja odbrana od onoga što ulazi u telo. Razvila se da upija nečistoće." I onda je dodao, "Ali naša voda nema nečistoća."
OK. A farm that doesn't feed its fish, a farm that measures its success by the success of its predators. And then I realized when he says, "A farm that has no impurities," he made a big understatement, because the water that flows through that farm comes in from the Guadalquivir River. It's a river that carries with it all the things that rivers tend to carry these days: chemical contaminants, pesticide runoff. And when it works its way through the system and leaves, the water is cleaner than when it entered. The system is so healthy, it purifies the water. So, not just a farm that doesn't feed its animals, not just a farm that measures its success by the health of its predators, but a farm that's literally a water purification plant -- and not just for those fish, but for you and me as well. Because when that water leaves, it dumps out into the Atlantic. A drop in the ocean, I know, but I'll take it, and so should you, because this love story, however romantic, is also instructive. You might say it's a recipe for the future of good food, whether we're talking about bass or beef cattle.
OK. Ribnjak koji ne hrani svoju ribu. Ribnjak koji meri uspeh uspehom svojih grabljivaca. I onda sam shvatio, kad je rekao da ribnjak nema nečistoća, nije baš bio u pravu, jer voda koja teče kroz ribnjak dolazi iz reke Gvadalkivir. Ta reka nosi sve ono što reke inače nose ovih dana, hemijske zagađivače, ostatke pesticida. A kada prođe kroz sistem i izađe, voda je čistija nego kada je ušla. Sistem je tako zdrav da prečišćava vodu. Dakle, ne samo farma koja ne hrani svoje životinje, ne samo farma koja meri svoj uspeh zdravljem svojih grabljivaca, nego farma koja je bukvalno centrala za prečišćavanje vode, i to ne samo za tu ribu, nego i za vas i mene. Jer kad ta voda ode, ona ide u Atlantik. Samo kap u moru, znam, ali prihvatam, a vi bi trebalo, jer ova ljubavna priča, koliko god da je romantična, jer i poučna. Moglo bi se reći da je to recept za budućnost dobre hrane, bilo da pričamo o grgeču ili govedini.
What we need now is a radically new conception of agriculture, one in which the food actually tastes good. (Laughter) (Applause) But for a lot people, that's a bit too radical. We're not realists, us foodies; we're lovers. We love farmers' markets, we love small family farms, we talk about local food, we eat organic. And when you suggest these are the things that will ensure the future of good food, someone, somewhere stands up and says, "Hey guy, I love pink flamingos, but how are you going to feed the world?" How are you going to feed the world?
Ono što nam je sada potrebno je radikalno nova koncepcija poljoprivrede, ona u kojoj hrana zaista ima dobar ukus. (smeh) (aplauz) Ali za mnoge ljude to je isuviše radikalno. Mi ljubitelji hrane nismo realisti. Mi smo ljubavnici. Mi volimo pijace na farmi. Volimo male porodične farme. Pričamo o lokalnoj hrani. Jedemo organsko. I kada kažete da su ovo stvari koje će obezbediti budućnost dobre hrane, neko negde ustane i kaže "Hej ti, ja volim ružičaste flamingose, ali kako ćeš nahraniti svet? Kako ćeš nahraniti svet?"
Can I be honest? I don't love that question. No, not because we already produce enough calories to more than feed the world. One billion people will go hungry today. One billion -- that's more than ever before -- because of gross inequalities in distribution, not tonnage. Now, I don't love this question because it's determined the logic of our food system for the last 50 years.
Smem li da budem iskren? Ne volim to pitanje. Ne, ne zato što već proizvodimo dovoljno kalorija da više nego prehranimo svet. Milijarda ljudi će danas gladovati. Milijarda - to je više nego ikada ranije - zbog ukupne nejednakosti u distribuciji, ne u količini. Sad, ne volim to pitanje jer je odredilo logiku našeg sistema hrane u poslednjih 50 godina.
Feed grain to herbivores, pesticides to monocultures, chemicals to soil, chicken to fish, and all along agribusiness has simply asked, "If we're feeding more people more cheaply, how terrible could that be?" That's been the motivation, it's been the justification: it's been the business plan of American agriculture. We should call it what it is: a business in liquidation, a business that's quickly eroding ecological capital that makes that very production possible. That's not a business, and it isn't agriculture.
Biljojede hranite žitom, monokulture pesticidima, tlo hemikalijama, ribu piletinom, a svo vreme poljoprivredni biznis jednostavno pita "Ako više ljudi hranimo jevtinije, koliko strašno to može da bude?" To je motivacija. To je opravdanje. To je biznis plan američke poljoprivrede. Trebalo bi da ga nazovemo pravim imenom, biznis likvidacije, biznis koji brzo urušava ekološki kapital koji omogućava tu proizvodnju. To nije biznis, a nije ni poljoprivreda.
Our breadbasket is threatened today, not because of diminishing supply, but because of diminishing resources. Not by the latest combine and tractor invention, but by fertile land; not by pumps, but by fresh water; not by chainsaws, but by forests; and not by fishing boats and nets, but by fish in the sea.
Naša korpa je danas ugrožena, ne zbog nestanka zaliha, nego zbog propadanja izvora, ne zbog izuma najnovijeg kombajna i traktora, nego zbog plodne zemlje, ne zbog pumpi nego zbog sveže vode, ne zbog motornih testera, nego zbog šuma, i ne zbog čamaca i mreža za ribu, nego zbog ribe u moru.
Want to feed the world? Let's start by asking: How are we going to feed ourselves? Or better: How can we create conditions that enable every community to feed itself? (Applause) To do that, don't look at the agribusiness model for the future. It's really old, and it's tired. It's high on capital, chemistry and machines, and it's never produced anything really good to eat. Instead, let's look to the ecological model. That's the one that relies on two billion years of on-the-job experience.
Želite da nahranite svet? Počnimo pitanjem: Kako ćemo nahraniti sebe? Ili bolje, kako da stvorimo uslove koji omogućavaju svakoj zajednici da se sama hrani? (aplauz) Da bismo to uradili, ne treba da gledamo model agroprivrede za budućnost. Mnogo je star i umoran. Naduvan je kapitalom, hemijom i mašinama, i nikada nije proizveo nešto dobro za jelo. Umesto toga, pogledajmo ekološki model. On se oslanja na 2 milijarde godina iskustva u praksi.
Look to Miguel, farmers like Miguel. Farms that aren't worlds unto themselves; farms that restore instead of deplete; farms that farm extensively instead of just intensively; farmers that are not just producers, but experts in relationships. Because they're the ones that are experts in flavor, too. And if I'm going to be really honest, they're a better chef than I'll ever be. You know, I'm okay with that, because if that's the future of good food, it's going to be delicious.
Pogledajte Migela, farmere kao što je on, farme koje nisu svetovi za sebe, farme koje obnavljaju umesto da crpe, one koje proizvode ekstenzivno umesto samo intenzivno, farmere koji nisu samo proizvođači, nego stručnjaci za veze, jer oni su ti koji su i stručnjaci za ukus. I da budem stvarno iskren, oni su bolji kuvari nego što ću ja ikada biti. Znate, to mi je ok, jer ako je to budućnost dobre hrane, biće izvrsna.
Thank you. (Applause)
Hvala vam. (aplauz)