It&#x27;s a shame that so many people fall for the trope of the anti-science hippie when it comes to criticism of modern farming.<p>Believe it or not, most of us who criticize industrialized farming techniques are not tinfoil-hat antivaxers, and understand very well what you describe. Thing is, there&#x27;s no reason why modern techniques can&#x27;t be used to produce foods that are more varied, nutritious and flavourful.<p>Instead we&#x27;re getting bland produce, all the same two or three varieties, and increasingly devoid of any nutritional value because our backwards practices are destroying the very soil we use (<a href="http:&#x2F;&#x2F;www.scientificamerican.com&#x2F;article&#x2F;soil-depletion-and-nutrition-loss&#x2F;" rel="nofollow">http:&#x2F;&#x2F;www.scientificamerican.com&#x2F;article&#x2F;soil-depletion-and...</a>).<p>It&#x27;s like in terms of food, we&#x27;re moving towards an &quot;everybody wears a silver onesie&quot; future... scientific progress doesn&#x27;t <i>have</i> to mean monotony.<p>In fact it&#x27;s not progress. It&#x27;s laziness on an industrial scale, and it&#x27;s costing us our health (and one of life&#x27;s greatest pleasures: food with real friggen flavour). So many of us have <i>never</i> tasted a real vegetable or piece of meat. (Ironically, in poorer, less industrialized countries like in South America, the meat is absolutely delicious -- visited last year with some friends; it was like they had never tasted meat before. Then I realised... they really hadn&#x27;t!)<p>For a glimpse into what is possible using modern techniques, while still embracing flavour and variety, I highly recommend the <i>Chef&#x27;s Table</i> episode on Stone Barns Center for Food &amp; Agriculture.<p>I believe it&#x27;s the second episode of the first season (available on NetFlix right now... the whole series is worth watching really).