Eating wild foods in the industrial age
What’s the difference between one head of lettuce and another? A lot, journalist Jo Robinson tells us. The foods we eat that are freshest and closest to their wild ancestors are healthier and can prevent many of the chronic illnesses that are part of modern life. Robinson is an investigative journalist whose book Eating on the Wild Side is all about the deep history of the human diet — and how we can find nutritious food even in the plastic jungle of industrial agriculture and retail. She spoke at the Quivira Coalition conference in 2014.