In a society where less than two percent of the population farms, there’s a real knowledge gap when it comes to food. It exists on many levels – nutrition and preparation come to mind – but especially on the production and origins end.
So it’s no surprise that one of the main missions of many in agriculture today is to talk to people about how food is produced and where it comes from. This is all relatively simple and straightforward when we are talking about fruits, vegetables and field crops. It’s not even that complicated with milk and eggs. But meat is another story. Continue reading Do we or don’t we talk about it?
