Remember how tasty and delicious tomatoes once were? This presentation explores how and why many tomatoes lost their flavor in the last 30 years including their growing, sourcing, distribution and shelf life. We will also discuss ways to find that distinctive flavor of summer.
Ever wonder why we crave certain foods given their sugar, fat and salt content? The answer lies in our hard-wired brains, not in our stomachs. Learn about the fundamental mismatch between our brains and our contemporary diets and what we can do to rethink our relationships with these evolutionary food triggers.
We in the United States throw away about 40% of the food grown for consumption. No country in the world throws away as much uneaten food. What can you do to reduce this troubling trend?
Oysters are key to healthy bays as they reduce contaminants in the marine environment. Once the Oyster capital of the world, learn how and why New York City and Long Island are restocking local waterways with oysters, clams and scallops.
Access to fresh, affordable food is difficult in many of our communities. Food deserts and limited access to grocery stores contributes to food injustice. Learn how to promote food security with farmer’s markets, CSAs, community gardens and home gardens.
What we eat has a considerable impact on water and land resources. How does our diet and farming contribute to climate change? Discover how we can reduce those impacts and likely improve our health.
Learn how Long Islanders and others around the globe have started planting food in the most unlikely places in an effort to increase food security. Tips and strategies will be shared from successful local initiatives.
Last updated April 6, 2020