Book Club: Eating to Extinction

A small number of corporate agribusinesses dominate global food production, and they grow only a handful of thousands of food plant varieties. This nods to how agriculture today produces far fewer foods compared to past eras. Such practices create extreme food vulnerability and insecurity. Fortunately, botanists and ecologists are trying to preserve varieties (and alternative plant foods) that have been neglected commercially but that need to be grown in large quantities to feed future generations. 

Join us for this single-meeting discussion of Dan Saladino's book. Theresa Moran of Ohio University's Department of Plant Biology will be our discussion leader.