Yesterday, I had the pleasure of talking with Darryl Benjamin, author of the new book, Farm to Table: The Essential Guide to Sustainable Food Systems for Students, Professionals, and Consumers (Chelsea Green), which he co-wrote with Chef Lyndon Virkler. Darryl is an advocate and educator on sustainable food and cares deeply about social justice, the environment, and nature. The book is broken down into two parts, The Farm and The Table. In the Farm Section, Darryl goes into the detrimental aspects of the industrial agriculture system, and it’s negative impact on human health and the environment. He discusses the lack of biodiversity, the problems with monoculture crops, and the need to transform the way we are farming in this country. During our interview, Darryl explained the different ways GMO’s (genetically modified organisms) are produced, especially the latest controversial method, CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats) which allows scientists to edit DNA at precise locations, permanently modifying the genes in living cells and organisms.
In the Table Section, his co-author and chef, Lyndon Virkler, goes into the Farm to Table movement, including the Farm to Restaurant, Farm to School and Farm to Institution programs that are helping to transform the status quo. If you missed our interview, you can listen to it here.