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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

 

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