We can see how the developments in mass production of food and its accompanying decline in the quality of the food, create in turn the demand for “morsel-production”: the limited production of high quality food. Morsel: tasteful food, be it lettuce, bacon or shiitake mushrooms, incorporating in taste and texture the unique qualities of the soil on which it is produced and the singular way in which the farmer has accompanied its development. Morsel production: yielding those unique products, sold by a farmer who is like no one else, to a group of people who know that these products will feed their bodies in a delightful way.