Alison: People usually say I either went to culinary school or I'm a nutritionist, and I'm neither a chef nor am I a nutritionist. I'm a really good home cook. I did get a degree in sustainability and food systems. Basically all that means, from production through postconsumer usage, what are the things that affect what we eat and how we eat and how it’s grown and everything? What I learned in that program over and over again was the importance of home cooking. People who cook from scratch tend to be more engaged with the environment, tend to care more about the way that farm labor is treated. They're definitely more careful about their personal health. They're impacting the larger system from a lot of different places positively.