On a perfect autumn afternoon, with the mercury sitting at an almost absurdly perfect 72 degrees, my wife and I rolled over crunching gravel and crackling leaves along a sun-dappled path to an open field at NuGenesis Farms. Swaying tall grass and the smell of fertilizer infused the crisp fall air as we walked from our parked car to a tasting event at the surging non-profit that – on this day – featured culinary duos of doctors and chefs for the purpose of forging farm-to-tabl