As I read Oran Hesterman’s book, Fair Food, I realized he may be one of the people alive today who is most experienced at trying to figure out how to make food more sustainable.
He grew up, in part, on a cattle ranch in Northern California, then helped develop a farm at U.C. Santa Cruz that would become the Center for Agroecology and Sustainable Food Systems. In the early 1970s, he founded a successful company growing alfalfa sprouts and studied plant science, eventually earning a PhD in agronomy and plant genetics. Then he taught at Michigan State…
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