This year as a culinary leader and educator, I have had the opportunity to hear from astronauts who, in space, saw the depleted water tables of California and listen to front-line workers from Save the Children tell of massive starvation around the world due to climate change, natural disaster and war. It shook me to the core of my casually held armchair opinions. The stories were riveting and makes feeding the populations that are food insecure so immediate and tangible. No longer can I just eat a meal; I am conscious of the moral obligations in what I eat and how we should cultivate that meal.
Read the full interview with Dorothy Cann Hamilton, founder and CEO of the International Culinary Center.