The International Society of Neurogastronomy (ISN) brings together chefs, agriculture experts and scientists to better understand the brain's influence on what we eat, why we like what we eat and how we eat. Bob Perry, ISN co-founder and chef in residence at the University of Kentucky, joins the Ag Future podcast to discuss the science of taste, community-supported agriculture and his research work aimed at supporting Kentucky farms through Ubatuba peppers, wheat varieties and rose veal.