A century ago, farm workers comprised 41% of the American workforce. Today, that percentage is 1.3. As the nation has urbanized, the structure of farms, farm households, and rural communities have also transformed, and the space between food producers and consumers has widened into a chasm. How can the tools of cultural competence, among other efforts, bridge the divide between farming and food? To create a more sustainable food culture for the future, what strategies could help remove stigma, correct misconceptions, improve humane practices, and lessen the environmental impacts of the way we consume?