The diversity in the varieties of crops being grown in North America has dwindled significantly. Virtually all of the fruits, vegetables, grains, livestock and pretty much every ingredient found on the grocery store shelves, are of a variety that has been purely bred for profit. At no time has the importance of maintaining diversity or flavour ever been a concern for the powerful industrial food system. This series explores what risks accompany the loss of such diversity and showcases the many farmers and organizations preserving our food heritage.