To a certain extent, this perspective has become widely accepted. The rise of organic foods in the grocery aisle and farm-to-table on restaurant menus speaks to this kind of understanding. But the system that’s delivering that food to our plates is so much more complex than a label. And that’s what this episode of the Crosscut Talks podcast is about.
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We invited two people who think a lot about food to share what they see when they look at our food systems. Eddie Hill is a co-founder of the Black Food Sovereignty Coalition and director of the Black Farm Bureau. Robert Paarlberg is
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