During the livestream, Lappe discusses her new book, It’s Not Too Late! and using living democracy to improve politics, the economy, and the food system
Faced with nation-wide closures in response to COVID-19, school authorities and partners are stepping up to feed the 30 million children depending on school food service each day.
On “Food Talk”, Dani talks with chefs Amy Sins and Erik Bruner-Yang. They discuss their unique business models and inspiration, as well as their efforts to provide food and community relief efforts during coronavirus.
On Food Talk Live, Dani speaks with nutritionist Maureen Muketha, the founder of Tule Vyema. In the city of Kiserian, Kenya, Tule Vyema teaches young women how to cultivate indigenous crops that can help them eat more nutritiously and be more food secure.
Soda taxes in these seven cities and countries are working, leading to decreased soda sales and sugar consumption since going into effect.
School nutrition staff in the U.S. are distributing meals to students and adults in need during the pandemic, but many lack the protective equipment they need to stay safe.