The idea of local, sustainable food isn't new. It's pretty much the only way early settlers on the Oklahoma prairie didn't starve to death.
But in the 21st century, everything from home gardens, to restaurants, to huge organic agribusinesses help pass the practices, and the connection between the land and the food that comes from it, to future generations.
Katie Shauberger’s yard has two small garden plots, which she showed me on a cool September night. Katie is a senior at The University of Oklahoma and an avid gardener who has many reasons for growing her own food