Expert Eyes

It's easy for a man who butchers a steer and 3 - 4 pigs per week to say that "food isn't that hard". But Mylan's assurance that 500 years ago every "jerk" could cure a ham does makes it seem less intimidating. With his decidedly democratic Unfancy Food Show, launched in 2007, he gives small-batch artisans an opportunity to sell everything from local pickles to handmade professional knives. By the second year, the number of producers doubled and the audience tripled. Watch as Mylan discusses his wish for a little regression and the magic of accidental sour cream.