Fast food vs. slow food

On: The Omnivore's Dilemma by Michael Pollan, chapter 11 & 13.

Bear with me if my ideas are scattered...

In Ch. 11, Pollan makes the clear distinction between the central differences of industrial food production and more natural systems. In industrial production, simplification is the goal- most commonly recognizable in monocultures, where only one crop or product is raised over a large area of land. In more natural systems, there are generally many types of crops, greater biodiversity, and a more "complex and interdependent" (214) system altogether. This was demonstrated on Joel Saltin's Polyface Farm where "stacking holons" (215), or taking advantage of and intertwining the many talents of his various animals and natural resources, is common practice. For example, after a manure pack is created by the cattle, Saltin rotates his pigs onto the pack so they can put their natural instincts to work, rooting out the fermented corn for feed, all the while, aerating the composted manure, readying it for use on pastures. He justifies this system by pointing out the fact that even though each individual product may not be 100 % effiecient (or as efficient as its industrialized twin) together, the two combined constituents are much more effiecient than if they were raised or produced individually. The main idea here is that the benefits of polycultures are far reaching and certainly more eco-friendy than their counter parts in the industrial system.
Chapter 13 moves on to talk about the marketing aspect of small farms. While the government tells us that all eggs are created equal, Saltin proved them wrong. He is passionate about the difference in quality of grass-fed chicken egg vs. mass- produced corn fed, and so are the chefs who buy his locally-raised products. In the past few years, farmers markets have become increasingly popular, but still not where most people are buying the majority of their groceries every week. I believe further into the book, Pollan mentions a hypothetical slaughter house with glass walls, meant to introduce people to the hidden production system that comes with buying a steak from the supermarket. If people were more exposed/educated about where their mass-produced food comes from and how it was raised/treated/processed, would they be more likely to make smarter food choices about buying locally or direct from a producer?
The last idea that caught my attention was the issue of eating seasonally. As a nation, we have become accustomed to having every type of food available to us year round, even though realistically, that is not the way that nature works. How willing is the general public to give up their strawberries in winter?
These have been short (incomplete) ideas... still a lot mulling around in my mind but not nearly enought time to get them all down right now...hopefully they will all make their way here eventually:)