Education

Mark Ritchie Talks Global Minnesota, COVID-19, and Expo 2027

“How do we treat each other when things are going well, and then how do we treat each other when things are really hard?”

Emily Broad Leib talks Food Law and COVID-19

“If part of what comes from this is that we realize all the people who are handling the food from the beginning on the farm to the end of the chain are really vital. We need to treat them better, pay them better, give them benefits.”

Chef Steven Satterfield And Miller Union Respond to COVID-19

“It’s kind of like going through a grieving process, I would imagine. Because our restaurants are our second homes.”

Gene Baur Talks Farm Animals In Crisis

“Government policies and laws are very important – and have enabled an inefficient system – and that has to change.”

We Must Meet The Needs Of Those Most Affected By COVID-19, Says Kimbal & Christiana Musk

Today on “Food Talk with Dani Nierenberg,” Dani interviews Kimbal and Christiana Musk. They discuss the importance of providing nutritious meals for students who are food insecure and rely on school lunches for sustenance.

Food Workers Are On The Front Line In The Fight Against COVID-19, Says Patel

Dani Nierenberg talks with Raj Patel, Research Professor in the Lyndon B Johnson School of Public Affairs at the University of Texas, about the impact of COVID-19 on food and farm workers.

Being Healthy Isn’t a Fad (especially in the face of COVID-19), says Katz

Dani Nierenberg talks with Dr. David L. Katz, founding director of Yale University’s Yale-Griffin Prevention Research Center, about eating healthy by staying away from diet fads. He also touches on COVID-19, and gives us some reassuring perspective.

Helping Local Farmers in Madagascar Create Sustainable (And Profitable) Businesses

Dani Nierenberg chats with Tim McCollum, founder and CEO of Beyond Good, an organic chocolate company that exclusively sources cacao from local farmers in Madagascar and Uganda.

Opinion | The University of Maryland’s Cool Food Pledge

The University of Maryland pledges to reduce 25 percent of food-based greenhouse gas emissions by 2030, adding curriculum on campus.

Food News Is Changing And Inspiring Action

Lucy Biggers of NowThis News and Amelia Nierenberg of the New York Times join Dani to talk about the challenges of food news.