Digging Into The Roots Of Our Food | Connecticut Public Radio

Digging Into The Roots Of Our Food

Feb 3, 2021

We have a complicated relationship with our food. We need food to live; yet, we've become removed from the food we eat and how it's grown and processed.  Even with the best of intentions, today's ultra-processed foods make it hard for us to know exactly what we're eating or how the methods used to mass produce our food are affecting our environment and our health. And I haven't even touched on how food has led to war, famine, poverty, and enslavement.    

Today, we talk about the history of agriculture, where it went wrong, and how we might begin to cultivate food that is kinder to our bodies, our earth, and our fellow humans.  


  • Mark Bittman is the author of 30 books, most recently, Animal, Vegetable, Junk: A History of Food From Sustainable To Suicidal. He was a food columnist and writer at the New York Times for 30 years. He’s currently Special Advisor on Food Policy at Columbia University’s Mailman School of Public Health.

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Colin McEnroe and Cat Pastor contributed to this show.