Noma, one of the world’s best restaurants known for its new Nordic cuisine, will close at the end of next year and reopen on a different site in Copenhagen as an urban farm. Chef René Redzepi says he wants to grow all the produce on his menu. He’s nervous about the decision, and who wouldn’t be? Running a first-class restaurant is risky enough; running a farm is even riskier. 
One would think that with all the advancements in agriculture over the last half century surely the risky business of farming has become more predictable and stable. Farming is less intuitive and more data-driven, but that hasn’t eliminated the uncertainty of it.  
Focus on Ag column