On Food Talk, Tony Hillery talks about how he started Harlem Grown after growing frustrated with the New York City school system: “I just got off the couch one day.”
Chefs across the globe are turning to an ancient practice for many of their ingredients: foraging the landscapes around them. By searching for herbs, fruits, roots, petals, and more from the wild, these chefs not only create fresh, flavorful dishes, but can also champion sustainable practices, indigenous produce, and a sense of adventure.
Alice Waters is advocating for a ‘‘free, sustainable school lunch for all students.’ Despite advances in school food, there remains a stigma around school lunch. Waters believes this can change through better food education and stronger procurement policies.
Dr. Jes Weiglet, shares his thoughts on the role of the TEEBAgriFood framework in the creation of a common language in the agriculture system. He shows the hidden health care and environmental costs of cheap food, and how a collaborative effort can help realize the true cost of cheap food.
Karen Washington wants people to imagine a new face for American farmers: the workers on farms who produce the world’s food yet often face discrimination and food insecurity.
Food Tank’s first podcast features Dickie Brennan, a world-famous restaurateur, and his unique story combining traditional and modern techniques for elevating Creole food in New Orleans.
The tools of Big Data hold a lot of promise for many industries including agriculture. But the expertise required to build a data management platform are still emerging. Dr. Medha Devare is an agronomist and data architect who is helping to lead the new CGIAR Platform for Big Data in Agriculture.