Nancy Hirschberg is a woman who doesn't just talk the talk about reversing climate change, she walks the walk, and has been for years. Nancy's career has embodied this belief that businesses should be forefront in fixing this particular problem. She now dedicates all her time with the Climate Collaborative to bringing like-minded businesses together to reverse climate change. She says, "I truly believe that we are at a tipping point of awareness and action."

Culinary pioneer Monique Jamet Hooker is a chef, teacher, and author with a lifelong enthusiasm for food and travel. Born on a small farm in Brittany, France, to a family of modest means, Monique trained as a professional chef in Europe before moving to the United States in the 1960s - bringing her heritage in French cuisine, and the lessons she learned on her family's farm, along with her.

Trying to "fix" problems created by the overuse of pesticides with more pesticides is "like pouring gasoline on fire to put it out. It makes about as much sense," says Dr. Charles Benbrook, an independent scientist committed to exposing the realities of agricultural chemical use in food production, and the effects they have on our health. If you enjoyed part 1 of our interview with Chuck last week, you won't want to miss this second installment.

Dr. Charles (Chuck) Benbrook has misgivings about the way biotechnology continues to be regarded in our country: "So many of the universally accepted 'biological truths' about growing food and raising animals have just been swept under the rug in the United States because of this blind faith in technology and the next drug, or the next gene, or the next pesticide that's going to come along."

Regina Beidler calls herself an "accidental farmer," but her commitment to organic agriculture, sustainability, rural communities, and caring for her animals is deeply intentional (and about as far from accidental as it gets.) Quickly, she learned to do things like drive a tractor, operate other farm machinery, and get hay in off the field. "Women have always had a very integral part on the farm," she says, noting that today more women like her are interested in farming as a career path for themselves, not just with their husbands.

Evan Lutz, CEO and co-founder of Hungry Harvest, started out selling "ugly" and surplus produce from the basement of his dorm at the University of Maryland. Now, after a lot of hard work and a successful pitch on the TV show "Shark Tank," Lutz's business has distributed 3 million pounds of produce that would have otherwise been wasted simply because it wasn't pretty.

Cattails, cedar maple tea, and cooking with many other indigenous ingredients is a normal thing for "The Sioux Chef" Sean Sherman and his team. He says, "Our work is really not only working with the tribes, but giving people a deeper understanding of the land that they're standing on, because all of this was indigenous land at one point."

Food Tank focuses on stories of hope & success to help food system changemakers move from being stuck on the problems to finding the solutions. Today, we hear from Danielle Nierenberg, president and co-founder of Food Tahnk, about the organization's activities to keep the momentum going throughout the Good Food Movement over the last 4 years.

Jim Slama remembers the food landscape in Chicago in the '90s and early 2000s as rather bleak. "Back then it was nearly an organic food desert," he says. Even access to non-organic fresh fruits and vegetables could be limited. But things slowly started shifting, and today, Jim and his nonprofit, FamilyFarmed, are making a difference in Chicago by building relationships between local, organic farmers and area distributors, restaurants and supermarkets to make the Good Food Movement accessible to more and more people every year.

Melinda Hemmelgarn, MS, RD, says dieticians are vulnerable to industrial ag's messages about the food system -- messages about how production methods don't need to be part of the health conversation. But we must think about food as medicine for ourselves as well as our planet. Melinda encourages us to look beyond those narrow messages and choose foods that are socially and environmentally just, not simply nutritionally sound.