It’s not uncommon for most of us eaters to view the system supplying us with food as being separate from us, but on this podcast, one of Canada’s most recognized food policy analysts offers his perspectives which suggest otherwise. Instead, the food system has in many ways been designed to satisfy the demands that we…
Deconstructing Dinner has long been exploring the many ways through which farmers, businesses, organizations and communities are accessing food using new and innovative models. On today’s broadcast we hear more of those examples shared as part of the March 2010 panel – Produce to the People, hosted by the San Francisco based CUESA. The Produce…
On this part 8 of our Conscientious Cooks series, we listen in on a panel discussion hosted in 2008 by the Center for Urban Education about Sustainable Agriculture (or CUESA) located in San Francisco, California. The panel was themed around the concept of Climate Friendly Eating. Voices Gail Feenstra, food systems analyst, University of California Sustainable Agriculture Research and Education…
The Speerville Flour Mill is a locally-owned and operated business in New Brunswick that has for over 25 years been supplying the Atlantic Provinces of Canada with local, organically grown grains and foods. The mill supports dozens of organic grain farmers in New Brunswick, Nova Scotia and Prince Edward Island. One of those farmers is…