The Economist Asks: How do our culinary choices shape the world?
When chef Alice Waters opened her restaurant Chez Panisse, she sparked a food revolution in America. She talks to guest host Jon Fasman about leading the Slow Food movement and fighting against fast-food culture. In her latest book, “We Are What We Eat”, she argues for a fairer and more sustainable food system. But how can that be achieved in practice? And, would she ever put lab-grown fish on her menu?Please subscribe to The Economist for full access to print, digital and audio editions:www.economist.com/podcastoffer Hosted on Acast. See acast.com/privacy for more information.