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Welcome from the editor: food is finite

2 min read
sliced black apple on a background

Welcome and thank you for joining me this weekend.

Recently I read a book that will stay with me for a long time, actually, forever: Dan Saladino’s Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them.
The author and BBC journalist’s book is fascinating, eye-opening and, at times, shocking.
I consider myself a fairly ethical consumer, but reading this book has made me realise how little I know about the food I consume everyday and the history behind it.
I had many questions for Mr Saladino, so I was thrilled when he agreed to an interview, which you can read in Dining Table Tales with…Dan Saladino.

One of the stories that really stayed with me from this book was the chapter on Bear Root, an ancient root traditionally used by Native Americans, so I was delighted to find out that the Canadian Government has allocated $2 millions to promote and develop the traditional cuisine of its indigenous people. No frybread on the menu, thank you very much.

Whilst milk may seem as wholesome as they come, the reality of mass produced dairy is quite another story: brutal for the environment and brutal for the cows. That’s why foodtech company Wilk is disrupting the industry by creating cell-based dairy and breast milk.

And talking of food innovation, What will a plant-based diet look like in the future? Listen to the Table Talk podcast to find out.

Food is one of the greatest joys of life, and I believe it’s important to know where it comes from and the impact its production and consumption has on our ecosystem and on human kind.

Food is finite. Thinking before buying, thinking before eating: that’s a rule I stand by.

Wishing you a wonderful weekend,