Come 2012, there's a new food vocabulary: authentic, craft, small batch, artisanal, rustic and, of course, local. It's the opposite of processed, mass produced and factory farmed.
What might be called urban neo-ruralism has apartment dwellers canning tomatoes, keeping bees and churning butter.
The small farmer is the new gastronomic superhero, sourced on restaurant menus. Independent butcher shops are opening across the country with unfamiliar cuts like Denver steak, petite tender, flat iron. Expect more specialty meats, too, like bison, elk, goat and rabbit.