Please Explain: Food, from the Farm to the Table

Friday, January 16, 2009

Please Explain is all about our modern food systems, and how food gets from the farm to the table. Susanne Freidberg is associate professor at Dartmouth College and the author of the book Fresh. Rich Pirog is associate director of the Leopold Center for Sustainable Agriculture.


Susanne Freidberg and Rich Pirog

Comments [13]

Yvonne from Brooklyn, New York

I was surprised to hear the comment,"You can't eat mushrooms because mushrooms cause cancer," as I was under the impression that some types of mushrooms prevented cancer. Was this a reference to all types of mushrooms and, if not, what type is carcinogenic??

Also, I am fascinated by the focus on what is more delicious and how little is being said about what is more nutritious! Isn't nutrition the reason we eat??

Jan. 16 2009 02:22 PM
Josh from Red Hook

MILK DRINKERS: question the logic of drinking the breast-milk of another species. Try rice milk as a delicious substitute. Refraining from cow's milk has immediate health benefits.

Jan. 16 2009 01:59 PM
Ben from Brooklyn

Here's a great link for seafood safety and sustainability:

Jan. 16 2009 01:58 PM

(and on that same note, are there some foods that lose vitamins quickly when refrigerated or stored, while others do not?)

Jan. 16 2009 01:54 PM

some veggies and fruit healthier raw --

according to nyt/bittman beets keeps more vitamins when raw -- is there a guideline for which is better cooked (or as good) and which foods are best raw?

Jan. 16 2009 01:53 PM
John from Inwood

Mushrooms cause cancer? Please explain.

Jan. 16 2009 01:52 PM

regional scallops are both sustainable and healthy for the ocean and humans alike-- and they still taste good.

can't think of any other seafood left that fits this category.

ps -- you certainly CAN eat well w/out driving yourself "crazy" -- that should be our goal, right?

Jan. 16 2009 01:52 PM
Sonia from NYC

Great show!
Ms Frieburg mentioned container ships that would be able to keep produce fresh during transport. Why not turn the container ships themselves into farms? they would be able to follow the sun, as it were, and sail into the port of destination( consumer) right before harvest.
There is also thiS:

Jan. 16 2009 01:50 PM
antonio from park slope

Grass fed milk is sooo delicious, "back to the land" in the slope seems to be the only ones that carry it.

Jan. 16 2009 01:50 PM
norman from bklyn

i love jasmine and other flavorful oriental rice.

however, when i buy the bags from overseas companies, the rice is often filled with little bugs!

is there a solution?

Jan. 16 2009 01:48 PM
Ben from Brooklyn

All my research shows that ultra-pasteurization is just as you understood it, and not as the caller thought. According to the International Dairy Foods Association, Ultra Pasteurization is milk heated to 280*F for 2 seconds.

Jan. 16 2009 01:46 PM
Stephen from Brooklyn, NY

According to wikipedia and Horizon Organic, Ultra Pasteurization is the process of heating the milk at a very high temperature (250F) for a short period of time.

Jan. 16 2009 01:45 PM
Ken from Brooklyn

I've noticed at Fairway that they get a lot of tomatoes from Israel. Why is that?

I don't buy them because of how that nation treats the Palestinians. I'd rather get tomatoes from New Jersey, Florida, or Canada.

Jan. 16 2009 01:41 PM

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