Reimagining American cuisine involved reviving a very old food-distribution system, the farmer’s market. Chefs, consumers, food producers, and small farmers came together, marketing to and buying directly from each other. The new farmer’s markets helped create a community of shared values around the quality of food. Between 1960 and 2000, the number of farmer’s markets nationwide grew from around 100 to over 3,000. Increasingly, market organizers are also sponsoring food education programs in their local communities.