By Mike Koch, special to EdibleDC
A few weeks ago I was among the attendees at the New York Times “Food for Tomorrow” conference at the Stone Barns Center for Food and Agriculture in Tarrytown, NY. It was the second annual event of its kind, bringing together food writers, food and agri-business entrepreneurs, academics, politicians, nonprofit leaders and, yes, a handful of farmers. I was honored to be among them and found the content both challenging and stimulating.
Four ideas persist as rattling presences in my mind:
One: We would do well to eat less meat—better said, we should only eat meats we procure from known, sustainable producers. The horrors and environmental impact of animals raised in … Read More