The “Eat Local” Movement
The American meal travels an average of 2,000 miles from farm to plate, according to a recent study by the Worldwatch Institute.
This grossly inefficient food supply system has fostered unhealthy expectations – the attitude that any food should be available any time of year and at a unrealistically low cost.
In an effort to close the gap between our forks and our fields, chefs, food activists and growing numbers of regular consumers - are making a commitment to “Eat Local.”
Join host Jerry Kay, publisher of the Environmental News Network, as we hear from three of this movement’s leaders and hear how organic, seasonal and local food decisions affect their lives.
This Week's Guests:
Brian Halweil Author, Eat Here: Reclaiming Homegrown Pleasures in a Global Supermarket|
Brian is a senior researcher at Worldwatch Institute. He writes on the social and ecological impacts of how we grow food, focusing recently on organic farming, biotechnology, hunger, and rural communities.
Brian’s work has been featured in the international press, and he recently testified before the U.S. Senate Committee on Foreign Relations on the role of biotechnology in combating poverty and hunger in the developing world. Brian has traveled extensively in Mexico, Central America, the Caribbean, and East Africa learning indigenous farming techniques and promoting sustainable food production. Before coming to Worldwatch, Brian worked with California farmers interested in reducing their pesticide use, and set up a two-acre student-run organic farm on Stanford University campus. He writes from Sag Harbor, N.Y., where he and his wife tend a home garden and orchard.
Maisie Ganzler Bon Appetit Management Company|
Maisie is the Director of Communications & Strategic Initiatives at Bon Appetit Management Company, whose “Eat Local Challenge” will feature 190 cafes, restaurants and university eateries serving a meal made only from local ingredients. Maisie got her first restaurant job at 14 as a salad girl, attended the Cornell School of Hotel Administration. She has since worked for the Taco Bell Corporation, World Wrapps, as well as running her own hospitality training company.
Helene Kennan Executive Chef, Getty Center|
Overseeing a multi-million dollar food operation, Helene is devoted to training and developing her staff, utilizing sustainable, seasonal and organic ingredients, and bringing world class food to one of Los Angeles’ leading cultural institutions.
She is a member of the American Institute of Food and Wine, The Chef’s Collaborative and Women Chefs and Restaurateurs. Helene is also an advisory board member of the California School of the Culinary Arts and participating chef in the WCR Julia Child Mentor Program. She holds an honorary degree from California School of Culinary Arts, Le Cordon Bleu. In 2003 she was elected to the Board of Directors of The Women Chefs and Restaurateurs and has accepted the position of President Elect in 2004. She has also appeared at The James Beard House as part of the Great Regional Chefs Series.
Resources for Journalists:
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