Ruth Reichl, renowned food writer and restaurant critic, will speak with Heifer International President and CEO Pierre Ferrari about our changing connection to the food we eat. They will discuss how COVID-19 has created a deeper connection to the origins of our food and its effects on our overall health, as well as the social, economic and environmental problems revealed in our current food system.
Reichl has been at the forefront of the Green Revolution as well as a longtime advocate for eating from farm to table. As COVID-19 has connected people back to where their food comes from, it has also driven a new appreciation for the relationship between the food we eat and overall health. Register online to tune in to the free webinar at 1:00 p.m. on Wednesday, July 8.
The conversation with Reichl is a part of a speaker series, #HeiferTogether, which is about the state of farmers around the world during the COVID-19 pandemic. As the crisis continues, farmers – like all essential workers – keep doing their jobs. Local family farmers provide the nutritious, healthy food that is good for us in the best of times and essential right now. And our future depends on investing in them and the resources they need to deliver food safely to our tables.
In the live, 20-minute virtual conversations, Ferrari talks to thought leaders and experts about the present and future of our global food and farming systems, small farming in the United States, tech in agriculture, farming as it relates to the environment, and more.
Upcoming webinars include conversations with Almaz Negash, founder and executive director of The African Diaspora Network, on July 15 and Karen Washington, founder of Rise & Root Farm and co-founder of Black Urban Growers, on July 24.
Previously as a part of the series, Ferrari spoke with Nicholas Kristof, the Pulitzer Prize winning columnist for The New York Times, who gave his perspective on pandemic reporting and the impact of COVID-19 on developing countries.
For many years, Heifer Nepal has been training individuals in rural communities to become animal health service professionals. Little did we...
