Barton Seaver: Kitchen Table Environmentalism & Public Health

Barton Seaver: Kitchen Table Environmentalism & Public Health

You may not be thinking lofty topics like public health and environmentalism when you grill fish in your backyard, but Barton Seaver says the path to understanding such complex topics in human terms goes right through our stomachs ...

Barton Seaver's path to becoming an environmental advocate cut through the kitchens of Washington's restaurants. As a chef, he pioneered programs to prepare food in sustainable ways - and challenged eaters to learn more about where their meals come from. These days, Seaver's path goes through academia, where he's working through the Harvard School of Public Health to help people understand these issues in human terms. He joins us in the studio to explore the relationship between food, public health and the environment - and all the things we can learn every time we grill out in the backyard.

Guests

Barton Seaver

Director, Healthy and Sustainable Food Program, Center for Health and the Global Environment, Harvard School of Public Health; National Geographic Fellow; Chef; Author, "Where There’s Smoke: Simple, Sustainable, Delicious Grilling" (Sterling Epicure, 2013)

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The Kojo Nnamdi Show is produced by member-supported WAMU 88.5 in Washington DC.