What does the hamburger say about our modern food economy? A lot, actually. Over the past several years Waldo Jaquith intended to make a hamburger from scratch, to no avail. "Further【C1】______revealed that it's quite impractical—【C2】______impossible—to make a hamburger from scratch," he writes. "Tomatoes are in season in the late summer. Lettuce is in season in spring and fall. Large mammals are【C3】______in early winter. The【C4】______of making such a burger would take nearly a year and would inherently involve omitting some core hamburger【C5】______." That the hamburger—our delicious and comforting everyman food—didn't【C6】______100 years ago is a greasy, shiny example of all that is both right【C7】______wrong with our modern food economy.【C8】______fertilizers, genetically modified crops, concentrated farming operations and global overnight shipping, much of the world was lifted out of starvation【C9】______it could finally grow【C10】______quantities of food with decreasing labor【C11】______. But these same【C12】______that allow food to be grown out of【C13】______and in all corners of the globe contribute to a whole host of environmental【C14】______. The "industrialization of food," as author Paul Roberts puts it, is an endless cycle driven by very small price【C15】______that force food processors to【C16】______more advanced techniques to produce even more food【C17】______lower prices. This system will only be aggravated as food demand【C18】______. Recently David Tilman and Jason Hill of the University of Minnesota released a study【C19】______that global food demand could double by 2050. It's【C20】______that our current, impractical food economy can sustain that demand.