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Gjerde buys that flour to bake the bread in his restaurant.

A Los Angeles Web site recently tried to help find a solution, organizing what it billed as the first "green" speed-dating event Sixteen or so singles from across Los Angeles descended on a bar near the beach last month in search of a carbon-neutral connection. As it turned out, more than just Priuses — one would-be dater rolled up in a Land Rover.

The offender, Jeff Seputra, is a hedge fund manager who lives in downtown Los Angeles.

And the Heaneys, who’d arrived feeling a little nervous, were smiling.

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“What this is about is confronting some of the most serious aspects of our food system, and what we’re trying to solve here is some of the ways that our food system is failing us.”Gjerde introduces me to a farmer standing nearby, Heinz Thomet, from Next Step Produce in Newburg, Md.

Thomet grows old-style grain and mills it into flour.

“I was very excited about it.”“Now that you’re here, how are you feeling? We’re used to being out and working by yourself.”“But I think it’s going to be fun,” Ashley Heaney says, resolutely.

” I ask.“A little nervous,” she admits.“Kind of out of our element, you know,” adds Mark Heaney. The matchmaker at this event is Pamela Hess, founder of the Arcadia Center for Sustainable Food and Agriculture.

Farmers and chefs generally live in different places. And according to the executive chef at Blue Jacket, Marcelle Afram, they’re often very different people.“We have these stereotypes in the industry, the farmer is shy and the chef is ferocious,” she says. “Braver,” she repeats, when I don’t quite catch the name.

“So some mitigation with a couple of beers might help.”“Any truth to that [stereotype]? “You’re brave; I’m braver.”Braver grows vegetables and hogs.

But at an event like this one, Seputra's choice of wheels may be an inconvenient truth.