Organic, free-range, pasture-raised, paleo, vegetarian. Those words have become big — and big money-makers — in the food industry. But what are the actual environmental impacts of our food choices? And what are some of the challenges of eating local?
Guests:
- Tim Crews, Director of Research and ecology researcher at the Land Institute
- Mykel Taylor, Assistant Professor and farm management extension specialist, Dept. of Agricultural Economics, Kansas State University
- Emily Akins, Kansas City Food Circle
