What do you really know about that tub of strawberry yogurt in your fridge, that canned soup in your cupboard, that pizza you ordered last night? Whose hands did it have to pass through—farmers, bakers, truck drivers, retail workers, recipe developers, graphic designers, chefs—to get to you in its current form? Answer these questions and more with Where Our Food Really Comes From, an eight-part course focused on the ins and outs of our commercial food system from its design and history to the people, economics, and technologies that make it work.
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