What does the future of the food system look like? How do we get there? These questions and quotes from food system leaders help shine a light on the road ahead for farmers, advocates, journalists, chefs, agricultural workers, business owners, grocery store employees, scientists, entrepreneurs, and eaters.
Each weekday during the COVID-19 pandemic, farmers, chefs, and other experts have joined Danielle Nierenberg on Food Talk Live to discuss the most pressing issues in the food system. These 10 conversations outline a hopeful and inspiring way forward for global food and agriculture.
India’s ‘Seed Warrior’ Debal Deb has preserved 1,410 rare and folk varieties of rice to save them from extinction, promote food sovereignty, and fight corporate control of seeds.
To respond to COVID-19, restaurants have gotten creative and transformed into community kitchens. Here’s a running list of restaurants around the U.S. that have begun donating meals, selling groceries, and assembling meal kits.
Chef Dan Barber and Kathleen Merrigan talk about how policy and the culinary industry can transform agriculture through taste.
Rather than focus on features like storage and uniformity, by breeding for flavor and nutrition—as well as for specific farming regions—we can grow better food and build a better food system, says Barber.
On Food Talk, Dan Barber is breaking conventional plant-breeding wisdom: seeds can be bred to have great flavor, better nutrition, and high yield.
Ten years ago, Dan Barber was having a conversation in his kitchen with Michael Mazourek, a Cornell University seed breeder, about growing a more flavorful butternut squash. This collaboration is the starting point for Barber’s new company, Row 7, which will bring together chefs and seed breeders from around the country to develop new varieties of vegetables.