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This episode takes you to our summit Chefs Change the World, in partnership with Organic Valley and the James Beard Foundation. Our first conversation with Florence Fabricant (The New York Times) and our own Danielle Nierenberg. They reflect on food writing, restaurants, and responsibility.

Then, Ruth Reichl (Gourmet Magazine) and Priya Krishna (The New York Times) discuss the power of storytelling, criticism, and kitchens as engines of change.

While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to "Food Talk with Dani Nierenberg" wherever you consume your podcasts.