The Tomorrow Farm

6: Pink Tomatoes & Petite Peppers: Innovating for Taste and Nutrition

What did you last eat? And why? Don’t worry, we won’t tell anyone. After all, it’s not entirely up to you.

The food that ends up on our plate is the result of global trade dynamics, cultural norms, seasonality, marketing, thousands of years of plant breeding, and personal tastes. And it’s all constantly changing. In this episode, we discover how nutrition evolves over time, and how crop science keeps up.

5. City Food: The Vertical Farms Growing Produce Next Door

In this episode, we talk to a wide range of guests about the innovation that drives vertical farming, the sustainability challenges it addresses, and the advances in plant breeding that could take large-scale indoor agriculture into the mainstream.

3. Let’s Talk About the Thing We’re All Talking About: Sustainability

Sustainability is in the news, it’s in our politics, it’s in our hamburgers. And, of course, it’s on our farms. But how does the sustainability conversation sound around the world? Sustainability seems to be everywhere. In episode three, we talk to those making sure it works for everyone.

4. Designing the Needle: How Gene Editing Can Transform Our Health and Planet

Our first three episodes explored the changing climate, the digital revolution, and our fluid understanding of what “sustainability” really means—and requires. The common thread? Change may just be the most consistent thing in human history.