In this episode broadcast from Stone Barns Center for Food and Agriculture, farm director Jack Algiere offers a tour of the greenhouse and answers questions big and small about his approach to farming. He talks about his holistic approach that starts with healthy, living soil, experimenting with new crops, working with chef Dan Barber as “collaborating artists,” and thinking about animals in a way that starts with their capacity to service ecosystems. Algiere and host Lisa Held also discuss topics like the term agroecology and how local, regional food systems could prevent food waste.

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