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866: These Artists Serve Up Environmental Crises Through Food
Episode 866
Published 2 years ago
Description
Would you be interested in a cookie infused with smog from your favorite city? Maybe a loaf of sourdough made from wheat tainted by wildfires?Those are just a few of the projects from the Center for Genomic Gastronomy, based in Amsterdam and Portugal, where artists use innovative ingredients to represent environmental crises and imagine what the future of food could look like.Ira talks with Zack Denfeld, co-founder of the Center for Genomic Gastronomy, about how art and food can help us envision a more sustainable food system.Read the full story about how artists and chefs are putting ecological crises on the menu.Transcripts for each segment will be available after the show airs on sciencefriday.com.Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.
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99% of people are being fed 'pop-science' garbage.
If you want the real intelligence without the digital tracking, you just found the exit. Bypass the system noise now.
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