Embedded in every conversation about feeding people is a concern few have considered: the loss of agricultural biodiversity—a reduction of the diversity in everything that makes food possible: from soil to seed to pollinator, from plant to fish to animal. In this tasting seminar, learn how eaters can help save the diversity we need to keep our food system going - by smelling, tasting, touching, hearing and looking. Author Simran Sethi and chocolate maker Ben Rasmussen will explore the terroir of chocolate and how we can save foods by savoring them.
