On April 30th, the Swette Center for Sustainable Food Systems will bring together Chef Dan Barber and Dr. Kathleen Merrigan to speak about美味的力量. The event will focus on the question of what’s more important—improving crop yields or taste? In order to keep up with rapidly changing cultural norms and demands from consumers, prioritizing flavor may be a key survival strategy for the agriculture industry. Barber and Merrigan argue that the flavors of sustainably produced foods have the power to fuel regenerative agriculture. They will discuss the culinary innovations and policy changes that can promote enjoyable food that is also good for the environment.
Barber is well-known as head chef and co-owner of Blue Hill and Blue Hill at Stone Barns. Barber and his team frequently experiment with complex flavors from raw produce, sustainably raised meats, and unique grains. Barber, along with Matthew Goldfarb and Michael Mazourek, founded Row 7 Seed Company, a platform for farmers and plant breeders to experiment with new flavorful grain and vegetable varieties. Merrigan is a former U.S. Deputy Secretary of Agriculture and is currently the executive director of the Swette Center for Sustainable Food Systems at Arizona State University.
调成www.FoodTank.comon April 30th to view a live stream of the event.
