Can small-scale, artisanal agriculture ever really compete with modern industrial agriculture? That's the question I explore in this Sky Full of Bacon— by seeing how the chef-farmer relationship works from both sides. Chef Mark Mendez runs Chicago's huge Carnivale restaurant; he has a real commitment to buying better meat and produce from local farmers, but we also see how his principles sometimes collide with the need to keep this huge operation running smoothly. David Cleverdon sells high-quality organic greens from Kinnikinnick Farm 90 minutes northwest of Chicago; he talks about how farmers respond to demand from chefs, and what it will take to create a market that supports better forms of agriculture. For more on this series visit skyfullofbacon.com.