The movement to slow food and organic food is trying to reverse decades of government policy that has maximized cost effective production. Can we improve food by growing more locally as famed Bay-area restaurateur Alice Waters has argued, or is it simply another elitist movement? We talk with UNLV food scientist Christine Bergman and author Raj Patel.
- Natural foods; Slow food movement; Sustainability
Available at: http://works.bepress.com/christine_bergman/2/