Local sourcing is important for restaurants and communities, but it's just as important to speak honestly about what can and can't be sourced locally and to avoid diluting the "farm-to-table" message, said Culinary Institute of America professor Jonathan Zearfoss. Zearfoss, who took the lead in developing the curriculum for the school's new culinary science program, also talks about the role of science in the culinary arts and the impact of increased exposure to global cuisines.