Louisiana Eats: Culinary Revolutionaries

Jun 23, 2018

On this week's show, we discuss sustainable food policy with culinary revolutionaries from around the world.

While growing up, Michel Nischan spent a lot of time on his grandfather’s farm. So the thought of eating fresh food was second nature to him. Now he's focused on changing food policy on a federal level.

Michel Nischan
Credit TedX Manhattan / Flickr

Next, Wynnie Stein reflects on the evolution of the Moosewood Collective, a group of cooks, artists, and activists who have been making healthy food together and publishing acclaimed cookbooks in Ithaca, New York since 1973.

Then, we hear from Ugandan agronomist Edward Mukiibi and Richard McCarthy of Slow Food USA. Edward leads the 10,000 Gardens in Africa Project, an effort to transform the food system in Sub-Saharan Africa by re-establishing community ties to the land. 

For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.