Can chefs shape our food system?

Earth Eats: Real Food, Green Living

“There’s a restaurant on almost every street in our various cities–they are woven into the fabrics of our communities, and they are deeply embedded in our lives. Restaurants are the places we go to celebrate marriages, to mourn divorces, the places we go to gossip with friends to celebrate after church and they become these places to hear the stories of their community. They’re talking to the farmers everyday, they’re talking to the fisherpeople everyday, they’re talking to the other producers, they’re also getting a sense of what’s challenging about their lives or what’s opportunities within their lives and they hear the everyday concerns of their customers. So they become these great collectors of stories.”

This week on the show, a conversation with Katherine Miller. She’s the author of At the Table:The Chef’s Guide to Advocacy. She encourages chefs to harness the power of their unique position in the community and raise their voices for change in the food system.