The farm-to-table movement has deep roots along the Front Range of Colorado, and is one of the nation’s hotspots for organic, chef-driven cuisine using locally grown and sourced ingredients. But small organic farmers here face many challenges, from weather to climate to competition from the energy industry and the exploding population. And at the root of the problem is the ever-growing scarcity of water along the Front Range. Will the movement survive the significant challenges it faces in one of America’s fastest growing regions? We explore the subject in Back to the Land (in production).