Posted on May 14, 2021
Decolonizing And Diversifying The Future Of Food
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The Science Friday Book Club has been talking about food all spring while reading Lost Feast: Culinary Extinction and the Future of Food. We discussed the impacts of meat consumption, the extinction of beloved birds and plants, and the declining variety of fruit and vegetable varieties available in stores—and even about the flow of pollinator-produced crops in global food systems.
Producer Christie Taylor shares highlights from our off-radio Zoom event series, which asked, “What is the future of food, and who can help influence it for the better?”
At this April 20th panel, Lost Feast author and food geographer Lenore Newman joined farmer and former chef Mimi Edelman to talk about the future of food and flavor—from preserving heirloom seeds to the stories behind beloved flavors, and how policy changes and individual actions might contribute to a sustainable future.
Producer Christie Taylor shares highlights from our off-radio Zoom event series, which asked, “What is the future of food, and who can help influence it for the better?”
At this April 20th panel, Lost Feast author and food geographer Lenore Newman joined farmer and former chef Mimi Edelman to talk about the future of food and flavor—from preserving heirloom seeds to the stories behind beloved flavors, and how policy changes and individual actions might contribute to a sustainable future.
Decolonizing And Diversifying The Future Of Food
Posted from sciencefriday.com
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Posted 3 y ago
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PO1 William "Chip" Nagel
"At this May 4th panel, food researchers Katie Kamelamela, Noa Kekuewa Lincoln, and Melissa K. Nelson talked about their work researching and restoring Indigenous foods to Hawaii and the mainland United States. They explained how these foods were disrupted by colonization, and how food relationships fit into a future vision of sustainable food worldwide."
"At this May 4th panel, food researchers Katie Kamelamela, Noa Kekuewa Lincoln, and Melissa K. Nelson talked about their work researching and restoring Indigenous foods to Hawaii and the mainland United States. They explained how these foods were disrupted by colonization, and how food relationships fit into a future vision of sustainable food worldwide."
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