Every day your social media feed is full of new food and diet experts, some new technology, another report of endangered foods, and the global impact of water shortages. All of this can overwhelm, and, in some cases, make attempts to solve challenges feel impossible.

Something important to remember is that it is not just the world that is constantly changing but you are as well. What is possible in the future is dependent on what we do in our present. We, with our choices, have the chance to influence what is to come.

In this episode of Eating Tomorrow, we venture into the world around us with a new set of eyes. We convert limitations into possibilities. We transform trash into treasure. We yum the usual yuck. Be prepared to break taboos and adjust your vision to include the impacts of climate change and the future that is already upon us.

How can we look at the world around us in a new way that creates hope for our future? Who are some of the people who are making possibility more urgent?

Main Course

• You will never look at your backyard, the woods, or a city lot quite the same. After you listen to forager Megan Howlett, you see a whole new world.
• Anty gin, meal in a pill, invasive cuisine. Today’s taboo is tomorrow’s delicacy according to Zane Cerpina and Stahl Stenslie, co-authors of the Anthropocene Cookbook.
• Taste, feel, touch, smell, and hear the future of food. Jess Charlesworth, future artifact artist and half of the creative duo Parsons&Charlesworth, reveals the meaningful impact of meeting the future with your heart and your head.
• Listen for the Soy Bonus: Stinky Tofu. 

Extra Helpings

• Your dinner’s ingredients might be available right in your backyard. Learn how to start foraging as a beginner.
• Learn more here about Guerrilla Grafting and its environmental impacts.
• Is chocolate worth the environmental toll?

Next up on the plate: