Why does the European Union reject many U.S. food products — and why does the United States accuse Europe of hiding behind “fake” safety rules? Donald Trump claims the EU makes it economically impossible for American food and agricultural products to enter its market. European and Canadian officials respond that U.S. foods rely on chemicals, hormones, and treatments their systems do not allow. But beneath the public argument over safety standards lies a deeper structural divide. This episode explores how Europe and the United States protect fundamentally different agricultural systems. Europe uses food policy to preserve small and midsize farms, rural society, and demographic stability. The U.S., by contrast, has built an industrial food system optimized for scale, uniformity, and global exports — often at the expense of small farmers. We examine why American small farmers face systemic barriers when trying to produce healthier, lower-input, soil-first food; how supply chains, retail standards, and compliance costs favor consolidation; and how the recent U.S.–EU trade deal reinforces these dynamics rather than bridging them. Finally, we confront a deeper dilemma: as traditional farming methods become premium products with premium pricing, can the world still be fed in the “old way” — or has the food system been structurally locked into industrial throughput at the cost of long-term health and resilience? This is not a debate about nostalgia or ideology. It’s an examination of how economic architecture shapes what ends up on our plates — and what that means for farmers, consumers, and the future of food. Chapters: 00:00 Introduction 01:16 Protecting Farmers 05:39 Conclusion