Uploaded October 2017 | Updated September 2026, 27 minutes ago
Joan Dye Gussow discusses the transformative shifts in the U.S. food system, emphasizing the transition from natural, whole foods to nutritionally equivalent, processed alternatives. She critiques the impact of industrialization on food quality and consumer choices, stressing the importance of returning to eating real, unprocessed foods for health and sustainability.
Joan Dye Gussow, professor, author and food activist shares her take on how we ended up with our present day food system. At its core, we as a society have not placed a deep enough concern about where our food comes from and how to protect invaluable farmland. Economic development has often treated farmland as an expendable commodity and as Joan acknowledges, it's a complex problem with many layers.
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Joan Dye Gussow discusses the transformative shifts in the U.S. food system, emphasizing the transition from natural, whole foods to nutritionally equivalent, processed alternatives. She critiques the impact of industrialization on food quality and consumer choices, stressing the importance of returning to eating real, unprocessed foods for health and sustainability.
Joan Dye Gussow, professor, author and food activist shares her take on how we ended up with our present day food system. At its core, we as a society have not placed a deep enough concern about where our food comes from and how to protect invaluable farmland. Economic development has often treated farmland as an expendable commodity and as Joan acknowledges, it's a complex problem with many layers.
Follow us:
Cooking Up a Story website:
https:///cookingupastory.com
facebook.com/cookingupastory
https://www.pinterest.com/foodfarmere...
Cooking Up a Story channel on YouTube
youtube.com/cookingupastory
