ON AIR
00:00:00 | 3:02:50

DONATE!

close

FROM THIS EPISODE

A  cornucopia of TEDTalks about food: growing it, cooking it, consuming it — and making sure there's enough for everyone. Feast on stories about saving seeds to protect the future of food, the daily miracle of feeding a city, and what's in kids' lunches. For dessert, hear a chef's tale of the best fish he ever ate.

Architect Carolyn Steel discusses the daily miracle of feeding a city and shows how ancient food routes shaped the modern world. Conservationist Cary Fowler takes us inside a vast global seed bank, buried within a frozen mountain in Norway, that stores a diverse group of food crops for whatever tomorrow may bring. Chef Ann Cooper talks about the coming revolution in the way kids eat at school: local, sustainable, seasonal and even educational food. Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu.

Learn more or listen again to this week's episode.

Banner image: Shutterstock

 

CREDITS

Subscribe to the 5 Things To Do newsletter

Never miss the best of what to do with your free time.

 

More From TED Radio Hour

LATEST BLOG POSTS

Upcoming

View Schedule

New Episodes

Events

View All Events

iTUNES SPOTIFY
AMAZON RDIO
FACEBOOK TWITTER

Player Embed Code

COPY EMBED