This week we’re sharing a special episode from our friends at the Real Organic Podcast, the award-winning “Best Sustainability, Environment & Climate Podcast” produced by the Real Organic Project.

Recently named one of the "best climate podcasts" by Earth.org, the Real Organic Podcast uncovers the forces reshaping organic food – like how corporate lobbying is redefining what “organic” means and how industry use of new terms like “regenerative” and “hydroponics” are not really organic. Hosted by Linley Dixon and Dave Chapman, each episode features deep conversations with farmers, scientists, chefs, and journalists fighting to keep organic food honest.

Like today’s special episode with chef and author Dan Barber, who explores America’s relationship with food and agriculture, including how farming for flavor - instead of farming for the amount of food or the shelf life of that food - can transform our food system from the ground up. It’s a fascinating conversation, particularly as Dan argues that seed breeding should begin in the kitchen, with taste driving innovation in the field. From soil-grown crops to flavor-forward farming, this episode digs deep into what we’ve lost - and what we can grow back by connecting chefs, farmers, and crop breeders.

For more episodes like this, make sure to follow Real Organic Podcast, on Apple Podcasts, Spotify, or wherever you get your podcasts. And tell them we sent you.