These guides can help eaters find fresh, nutritious food all year long.
“Our waiters who at this time last year were at black tie galas, are now delivering food to a very different slice of New York”
From people honoring indigenous foodways to making nutrition policy more equitable, these episodes from season two of “Food Talk with Dani Nierenberg” feature some of the inspiring individuals working to improve our food system.
Jeff Gordinier talks about his experience following Rene Redzepi, chef of Noma, in his new book Hungry: exploring culinary innovation, personal growth, and more.
Kathleen Merrigan, Executive Director of the Swette Center for Sustainable Food Systems, talks about learning from indigenous wisdom in the food system.
“You create what you imagine. Right now, we’re at risk of perishing because we’ve become so good at describing the [dystopian] world we don’t want,” says Roy Steiner.
Physician and NY Times best selling author Dr.Mark Hyman joins NowThis reporter Lucy Biggers in a conversation on America’s food system’s linkages to health outcomes and the environment and offers a call-to-action on how we can fix it.
Mike Spindler of FultonFishMarket.com talks about the key to providing sustainable, fresh seafood for more consumers—generations-old family-led fisheries and forward-thinking tracking technology.