It is widely stated that an estimated 40 percent of food produced in the United States goes to waste. One major step that each of us can take to help reduce food waste is to shorten the supply chain from the producer to your table.
We sacrifice a lot of flavor in our quest for cheap, easily shipped food. But the industry is headed in the right direction. It's only a matter of time before tomatoes will have their Paris Wine Tasting moment.
I was at an organic turkey farm an hour and a half north of San Francisco with two dozen other volunteers preparing what would become the main entrée for the Hazon Food Conference's Shabbat dinner later that week.
As part of the Indianapolis Spirit & Place Festival, Krista Tippett interviews chef Dan Barber, a game-changing voice of the farm-to-table movement. Live stream of the interview begins at 7:30 p.m. on Nov. 5.