Sophie Egan is an Author, Consultant, Journalist, Professor and former Director of Health and Sustainability at the Culinary Institute of America. Her interest in food politics began during several stints in her youth living in Italy and observing firsthand the farm to fork tradition of Italian cuisine. These experiences later shaped her ethos as she became an expert in food distribution, safety and equity. These last 5 years have seen her publish 2 books, serve as a professor at Stanford University, produce columns and advice for the publications such as the New York Times and Bon Appetit, as well as begin her own consulting firm, Full Table Solutions. She speaks with Aaron about the burgeoning alternative protein market, what it really takes to be a conscious eater, as well as the merits of a squirrel influenced diet.
Follow Sophie on Twitter @SophieEgan and check out her health column in the New York Times. Read her books How to Be a Conscious Eater and Devoured. Visit Full Table Solution's website to learn more about Sophie's consulting work.
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