Chef Dan Barber has long been an outspoken champion of sustainable agriculture, advocating for chefs to embrace cost-effective crops like buckwheat instead of imported heirloom tomatoes.

David Tanis doles out his favorite recipe for The New York Times

So why are we treating it so badly?

A spicy and sweet Indian delight that works in lots of meals

Part stew, part soup, ajiaco is all hearty goodness