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Have We Bred the Nutrition Out of Our Food? —
04 Jun 2013—
Monica Reinagel examines the claim that modern varieties have reduced the nutritional content of our food. While that may be true in some cases, the higher palatability of many modern varieties means that we eat higher quantities of them, so total nutritional intake is likely to still be fine.
Will Daniel on Produce Pathogens and Organic Integrity —
16 May 2013 —
Will Daniel, senior vice president of operations and organic integrity with Earthbound Farm, discusses food safety issues affecting leafy greens, including the steps large organic producers must take to ensure that their products reach consumers with zero problems.
Michael Pollan on Food and Cooking—Fire, Water, Air, and Earth —
06 May 2013 —
Michael Pollan's new book is "Cooked—A Natural History of Transformation." Pollan argues that regaining control of your cooking is the single most important step anyone can take to help make our food system—and their lives—healthier and more sustainable. "There is a deliberate effort [by corporations] to undermine food culture to sell us processed food," Pollan says. He adds, "Slow, [good] food is about recovering that space around the family and keeping the influence of food manufacturers outside of the house. ... The family meal is very important. It's the nursery of democracy."
Get more audio clips on food, diet, and nutrition (and many more topics) in Grinning Planet's biweekly downloadable audio news feed. |
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