Tina Garcia-Shams is teaching every aspect of food truck entrepreneurship at the Street Food Institute, and their graduates are thriving––and serving healthy, local fare.
Professor Phil Warsaw noticed that in urban Black and Latino neighborhoods the price of housing near grocery stores was higher––but the same wasn’t true in more affluent White neighborhoods. Why? And how can planners balance food access and gentrification?
Both big ag and small family farms have their problems…but what’s the alternative? We talk with agricultural journalist Sarah Mock about the some possible models.
You’ve heard of a carbon “footprint.” The idea of the “foodprint” broadens the vision from the single variable of carbon emissions to the full impact that your food has on the planet––animals, community, soil, water––and helps you to make better choices as a consumer and a citizen.
Latashia Redhouse helps Native American food producers get their products out into the world—and supports their traditional and regenerative agriculture practices.
Dr. Emeran Mayer connects the human and soil microbiomes—both stretched to their limits and beyond by today’s diet, lifestyle, and industrial practices. And he tells us how we can eat and grow food in a way that heals the body, the economy, and the planet.