Farm Table says:
Our Chewing the Fat speaker series brings brilliant food systems minds from the world around to Yale’s campus, but on-campus events need not be bounded by the limitations of space and time.
The Yale Sustainable Food Project (YSFP) is an organization committed to educating a generation of food literate leaders by creating opportunities for students to experience food, agriculture, and sustainability as integral parts of their education and everyday lives. The Project serves as a leader in sustainability at the university level, runs an on-campus farm, hosts an annual speaker series, and supports academic inquiry into the future of the food system. Chewing the Fat is the podcast series from Yale Sustainable Food Project. The series features experts in issues within food and agriculture as it relates to health, culture, the environment, education, social enterprise, and the global economy. Support for this series is provided by the George and Shelly Lazarus Fund for Sustainable Food and Agriculture at Yale.
Previous episodes include:
- What makes cultured meat imaginable?
- Harold McGee: Science in the Kitchen
- Eric Holt-Gimenez: The Global Food System
- Daphne Miller: Healthy Soil, Healthy Bodies
- Bren Smith’s 3-D Model of Ocean Aquaculture
- Dr. M. Jahi Chappell: Good Science And Good Policy