Three new foodies on the block—Michael Pollan, Bryant Terry, and Jessica Prentice—write about sustainability, eating locally, and making organic produce more affordable. We’ve devoted this issue to food—as a commodity, as part of our ecosystem, and, of course, as a sensual pleasure that sustains us. We checked in with three of the country’s most provocative thinkers about food—right here in the East Bay. Pull up a chair and join us.

=FOOD WARRIOR | While researching his latest book, about the industrialization of food in the U.S., Michael Pollan hunted a wild boar and barbecued it. “We have three food votes a day,” he writes. “If you cast one of them in a thoughtful manner, you’ll be making a tremendous contribution because that is how alternative food chains are built.” By Paul Kilduff

=FREESTYLE COOKERY | What good are markets filled with organic produce if only a few can afford the prices? Chef and author Bryant Terry writes about the resurgence of food co-ops and buying-clubs, where high-quality food is sold just above wholesale cost. By Rachel Sarah

=FULL MOON RISING | A modern-day forager, Jessica Prentice hunts for food from local producers and tries to eat seasonally. Prentice shares her knowledge with guests at feasts, sometimes serving only food found within a 100-mile radius. The most difficult things to find? Pastured chicken, good salt, and pepper. By Angela Hunnicutt