Podcast appearances and mentions of amanda little

Sturgeon caviar harvested in a lab. Skyscrapers made out of living materials that grow from the ground up. Computers that run on DNA. These might sound like science fiction fantasies, but our guest today, Jamie Metzl, says they are real — they're in development right now. How these and other biotechnologies will transform our lives, work, and the world is the subject of Jamie's new book “Superconvergence.”

Original broadcast date: September 3, 2021. Food is one of life's greatest pleasures, yet many of our food systems are flawed. This hour, TED speakers look to the past to reconnect with what we eat, and the present to reimagine our food future. Guests include forager Alexis Nikole Nelson, chef Sean Sherman, social entrepreneur Jasmine Crowe, and environmental journalist Amanda Little.TED Radio Hour+ subscribers now get access to bonus episodes, with more ideas from TED speakers and a behind the scenes look with our producers. A Plus subscription also lets you listen to regular episodes (like this one!) without sponsors. Sign-up at: plus.npr.org/ted

So often, a podcast interview opens up whole new areas of discovery and here, food and farm books can help provide additional depth. In fact, the last few episodes opened that curiosity for host Janice Person who jumped on a friend's book recommendation. Now Janice shares recommendations for 10 books in the food and farm space!  The books Janice talks through here are: To Boldly Grow: Finding Joy, Adventure and Dinner in Your Own Backyard by Tamar Haspel Tomorrow's Table: Organic Farming, Genetics, and the Future of Food by Pamela Ronald & Raul Adamchak The Wizard & the Prophet: Two Remarkable Scientists and Their Dueling Visions to Shape Tomorrow's World by Charles C Mann The Code Breaker: Jennifer Doudna, Gene Editing and the Future of the Human Race by Walter Isaacson The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World by Amanda Little  The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats by Dan Stone  Cuisine & Empire: Cooking in World History by Rachel Laudan Two books by Edna Lewis -- The Taste of Country Cooking and In Pursuit of Flavor The Complete Food & Nutrition Guide by Roberta Larson Duyff We Are Each Other's Harvest: Celebrating African American Farmers, Land, and Legacy by Natalie Baszile Access links to in-depth reviews, where to purchase, etc at https://groundedbythefarm.com/food-farm-books/

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In this episode, Nathaniel and Dorismar interview Amanda Little, Professor at Vanderbilt University. Hear an insightful discussion on the future of food, the importance of efficiency, and how students today can become involved in the future of agriculture.

What we eat — and how our food is produced — is always changing. Over the past few decades, we've seen attempts to go from industrial farming to eating local, from factory farms to pasture-raised, anti-fat to anti-carb, wheat to quinoa, dairy milk to soy milk, bacon and eggs to avocado toast, and the list goes on. There's a lot that goes into these changes — market forces, innovation, supply chain issues and increasingly, climate change. In fact, food may be the single most direct way that most of us will experience the impact of global warming. It will change how food is produced, what we eat, and how much we pay for it. Farmers and food producers are adapting to a warming planet and expanding population. On this episode, we'll look at the forces that are shaping and changing the way we eat, along with some of the foods that may become far more common in the decades to come. We'll hear about how vertical farming is making the most of our space, why kelp could be the new soy, and the innovative solutions making their way on to our plates. Also heard on this week's episode: We talk with science journalist Amanda Little, who's traveled the world investigating threats to agriculture, about the innovations that could save our global food supply — and the Earth. Her book is The Fate of Food: What We'll Eat in a Bigger, Hotter and Smarter world.” As the world warms, agriculture is being forced to grow up — literally. Reporter Catherine Nouhan takes us into a vertical farm to find out how this innovative new way of cultivating crops is replacing fields, pesticides, and even soil. It's hard to believe now, but in the early 19th century, soy was virtually unknown to many Americans — today, it's our second largest crop, right behind corn. Now, environmentally-focused farmers are trying to replicate that success with a different crop: seaweed. But are Americans ready to accept it? Alan Yu reports. For years, overfishing has been a problem that’s brought many fish stocks to a dangerous tipping point — but today, new tech is transforming our appetite for fish from an existential deep-sea threat to a sustainable industry. We talk with Nicholas Sullivan about the future of fish farming, why it’s gotten a bad rap, and how new innovations are changing the way we fish. His book is The Blue Revolution: Hunting, Harvesting, and Farming Seafood in the Information Age. Youtuber and internet cook Adam Ragusea schools us about eating sustainably, some of his favorite staple meals, and why too much good food has become a problem.

Today we're bringing you a timely — and tasty — episode from our archives. Science journalist Amanda Little tells Rufus that the biggest threat posed by climate change is the collapse of our food systems. Provisions we love, like coffee and wine, are losing their flavor. And crops we rely on, like corn and soy, are getting harder to grow. If we don't change our agricultural practices, we won't be able to feed the globe's swelling population. But don't lose hope. Amanda says that if we can combine the wisdom of traditional farming practices with radical advances in agricultural technology, we might be able to create a healthier, more sustainable, and perhaps even more delicious future.

Original broadcast date: September 3, 2021. Food is one of life's greatest pleasures, yet many of our food systems are flawed. This hour, TED speakers look to the past to reconnect with what we eat, and the present to reimagine our food future. Guests include forager Alexis Nikole Nelson, chef Sean Sherman, social entrepreneur Jasmine Crowe, and environmental journalist Amanda Little.

On this special episode of The Lawyers Weekly Show, produced in partnership with Plenti, two leaders of Australian family law firms outline how to create and sustain a successful business – in a challenging practice area and at an extraordinary time in the marketplace. Host Jerome Doraisamy is joined by Plenti head of legal finance Rose Dravitzki, Australian Family Lawyers executive chairman Grant Dearlove and Amanda Little & Associates principal Amanda Little to talk about their respective roles in the family law space, what success means to them, why a firm's financial health is so integral to its success (particularly in a post-pandemic landscape), and the myriad considerations firm leaders have to entertain in ensuring cash flow. The guests also delve into the need to think more holistically about a firm's finances, how best to grow and develop a family law team, the need to invest in the right technologies, triaging the myriad urgent priorities as a business leader, and other reflections on how best to ensure success in this practice area. If you like this episode, show your support by rating us or leaving a review on Apple Podcasts (The Lawyers Weekly Show) and by following Lawyers Weekly on social media: Facebook, Twitter and LinkedIn.   If you have any questions about what you heard today, any topics of interest you have in mind, or if you'd like to lend your voice to the show, email editor@lawyersweekly.com.au for more insights!

A major contributor to climate change happens right in our kitchens: food waste. But why is it so hard to solve? And how can home bakers bake it away, deliciously? In this episode, host Caroline Saunders traces the evolution of food waste in American cooking – and tips to solve it – with columnist and professor Amanda Little, climate expert Kari Hamerschlag, and cookbook authors Anne Byrn and Anne-Marie Bonneau. The Zero Waste Chef Anne-Marie Bonneau shares a recipe for sourdough discard chocolate cake, available on www.sustainablebaker.com. Connect with The Sustainable Baker Read the latest blog posts and find recipes from the show at www.sustainablebaker.com Follow the show on instagram @sustainablebaker More Resources Follow the Zero Waste Chef Anne-Marie Bonneau on Instagram and check out her cookbook Follow cookbook author Anne Byrn on Instagram and check out her newest cookbook, A New Take on Cake, available for preorder now Follow Amanda Little on Instagram and Twitter and check out her book The Fate of Food Check out Friends of the Earth US's work www.foe.org Check out Michael Mann's book The New Climate War

Food is one of life's greatest pleasures, yet many of our food systems are flawed. This hour, TED speakers look to the past to reconnect with what we eat, and the present to reimagine our food future. Guests include forager Alexis Nikole Nelson, chef Sean Sherman, social entrepreneur Jasmine Crowe, and environmental journalist Amanda Little.

Are you looking to transition into the role of a PR Account Manager? Already in the position but would love to know how to gain a competitive edge to make your mark? Expert PR trainer and mentor, Amanda Little, has been running PR training courses for more than a decade, helping emerging PR managers and leaders accelerate their careers. She's dipped into her pot of gold to share her most valuable nuggets of information and set you on the path of productivity and success.  You'll find a summary of the information featured in this episode here: https://www.theprpod.com/post/superstar-pr-account-manager  Learn more about Amanda's PR training courses here: https://amandajlittle.com/  Find tips from each episode here: https://www.theprpod.com/ See omnystudio.com/listener for privacy information.

What's for dinner? How will we answer that question in 50 years? In this thought-provoking (and occasionally hunger-inducing) conversation, science journalist Amanda Little tells Rufus that the single biggest threat posed by climate change is the collapse of our food systems. Provisions we love, like coffee and wine, are losing their flavor. And crops we rely on, like corn and soy, are getting harder to grow. If we don't change our agricultural practices, we won't be able to feed the globe's swelling population. But don't lose hope. Amanda says that if we can combine the wisdom of traditional farming practices with radical advances in agricultural technology, we might be able to create a healthier, more sustainable, and perhaps even more delicious future.Listen ad free with Wondery+. Join Wondery+ for exclusives, binges, early access, and ad free listening. Available in the Wondery App https://wondery.app.link/thenextbigidea.Support us by supporting our sponsors!The Next Big Idea Club — Join now at nextbigideaclub.com/podcast and get a free copy of Adam Grant's new book!LinkedIn Learning — linkedInlearning.com/freemonthSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What's for dinner? How will we answer that question in 50 years? In this thought-provoking (and occasionally hunger-inducing) conversation, science journalist Amanda Little tells Rufus that the single biggest threat posed by climate change is the collapse of our food systems. Provisions we love, like coffee and wine, are losing their flavor. And crops we rely on, like corn and soy, are getting harder to grow. If we don't change our agricultural practices, we won't be able to feed the globe's swelling population. But don't lose hope. Amanda says that if we can combine the wisdom of traditional farming practices with radical advances in agricultural technology, we might be able to create a healthier, more sustainable, and perhaps even more delicious future.

A conversation with horticulturalist Alex Vinetti about Amanda Little’s The Fate of Food: What We’ll Eat in a Bigger, Hotter, Smarter World (2019).

A conversation with horticulturalist Alex Vinetti about Amanda Little's The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World (2019).

Journalist and professor Amanda Little and NPR’s Alison Aubrey discuss Ms. Little’s book, The Fate of Food, and other timely topics. Amanda Little is the author of two books, and her articles have been published in the New York Times Magazine, Vanity Fair, Rolling Stone, Wired, and The Washington Post. Little is a professor of investigative journalism and science writing at Vanderbilt University. She has received a number of awards for excellence in environmental journalism. Alison Aubrey is a correspondent for NPR News, where her stories can be heard on Morning Edition and All Things Considered. She's also a contributor to the PBS NewsHour and is a co-host of NPR's Life Kit podcast. Along with her NPR science desk colleagues, Aubrey won a 2019 Gracie Award. She is the recipient of a 2018 James Beard broadcast award, and a 2016 James Beard Award for a PBS/NPR collaboration.

Everyone knows that farming is hard work, but a lot of us still fantasize about quitting our 9-5 and starting a small farm somewhere. So how hard is it to start farming, really? According to the USDA, only 1 out of 2 small farms survive beyond their first five years, and out of those, only 1 out of 4 survive after 15 years. Why is it so hard to make a living by growing food? To separate faring fact from farming fiction, we sat down with Noelle Fogg Elibol of Kitchen Table Advisors, a nonprofit dedicated to making agriculture a more viable business model for small farmers. In this fascinating conversation she share lessons about how we can to make farming a sustainable way of life for generations to come. Episode Show Notes:Learn more about Kitchen Table Advisors and check out their Instagram to stay up to date on their work. The USDA defines a small farm as any farm with gross income under $250,000 per year.It's important to note that according to the USDA, "while most U.S. farms are small – 91 percent according to the Census of Agriculture – large farms ($250,000 and above) account for 85 percent of the market value of agricultural production. Noelle is proud to have worked with Javier Zamora of JSM OrganicsIf you want to get in the weeds of agriculture, there's no better place than the most recent US agriculture census, conducted in 2017. The Heal Food Alliance does important work to build a food system that is healthy, accessible, and affordable for everyone. Noelle recommended reading "The Omnivore's Dilemma" by Michael Pollan, "Eating Animals" by Jonathan Safran Foer, and "The Fate of Food" by Amanda Little to better understand our food system. Noelle also recommended watching the documentary Food Inc.

Nos systèmes alimentaires n'ont pas été conçus pour s'adapter à des perturbations aussi généralisées que le dérèglement climatique, selon la journaliste environnementale Amanda Little. Dans ce talk révélateur, elle montre comment la crise climatique pourrait dévaster nos approvisionnements en nourriture, et nous présente les agriculteurs, les entrepreneurs et les ingénieurs qui repensent de manière radicale ce qu'on fait pousser et ce qu'on mange. En particulier, elle explique qu'une combinaison de l'approche traditionnelle de l'agriculture avec les technologies de pointe nous permettra un avenir avec une alimentation robuste, résiliente et durable.

우리의 식품 시스템은 기후 변화와 같은 중대한 혼란 상황에 대처할 수 있도록 설계되지 않았다고 환경 저널리스트인 아만다 리틀은 말합니다. 이 놀라운 강연에서, 그녀는 어떻게 기후 위기가 식량 공급을 무너뜨리는지 보여줍니다. 또한 굳건하고 탄력적이며 지속 가능한 식량의 미래를 만들고자 전통 농업과 최신 기술을 결합함으로써 우리가 무엇을 기르고 어떻게 먹는지에 대해 급진적으로 재고하는 농업인, 기업인, 그리고 엔지니어들을 소개합니다.

Nuestro sistema alimentario no ha sido diseñado para adaptarse a grandes trastornos como el cambio climático, dice la periodista ambiental Amanda Little. En esta reveladora conversación ella muestra cómo la crisis climática podría devastar nuestro suministro alimentario, y nos presenta a agricultores, empresarios e ingenieros que están repensando, de forma radical, lo que sembramos y comemos, combinando la agricultura tradicional con tecnología de vanguardia para crear un futuro alimentario robusto, resistente y sostenible.

Our food systems have not been designed to adapt to major disruptions like climate change, says environmental journalist Amanda Little. In this eye-opening talk, she shows how the climate crisis could devastate our food supply -- and introduces us to the farmers, entrepreneurs and engineers who are radically rethinking what we grow and how we eat, combining traditional agriculture with state-of-the-art technology to create a robust, resilient and sustainable food future.

Our food systems have not been designed to adapt to major disruptions like climate change, says environmental journalist Amanda Little. In this eye-opening talk, she shows how the climate crisis could devastate our food supply -- and introduces us to the farmers, entrepreneurs and engineers who are radically rethinking what we grow and how we eat, combining traditional agriculture with state-of-the-art technology to create a robust, resilient and sustainable food future.

Our food systems have not been designed to adapt to major disruptions like climate change, says environmental journalist Amanda Little. In this eye-opening talk, she shows how the climate crisis could devastate our food supply -- and introduces us to the farmers, entrepreneurs and engineers who are radically rethinking what we grow and how we eat, combining traditional agriculture with state-of-the-art technology to create a robust, resilient and sustainable food future.

Our food systems have not been designed to adapt to major disruptions like climate change, says environmental journalist Amanda Little. In this eye-opening talk, she shows how the climate crisis could devastate our food supply -- and introduces us to the farmers, entrepreneurs and engineers who are radically rethinking what we grow and how we eat, combining traditional agriculture with state-of-the-art technology to create a robust, resilient and sustainable food future.

In her book The Fate Of Food: What We'll Eat In A Bigger, Hotter, Smarter World, Amanda Little considers the sustainable food revolution in light of growing global populations and climate change. Gravy interviews Amanda Little in this special episode that considers the future of food.

As 2020 continues to challenge our way of life, young people are facing the brunt of this unrest. COVID-19 is quickly defining this era, but issues such as racial inequity, economic disparity, historic unemployment rates and the fast-approaching presidential election are also informing Generation Z's worldview. How are young people processing the government's role in this crisis? What is the current state of civics education in the United States and, most important, what can we do to make sure youth are civically engaged during this time of uncertainty and into the future? INFORUM and The Commonwealth Club's education initiative, Creating Citizens, have gathered a panel of experts in civics education and youth engagement to discuss how we can continue to educate young people on the structures that impact their lives, and how we can make sure they are an active part of political decision making. Join Generation Citizen's Scott Warren, IGNITE National's Sara Guillermo, Kidizenship's Amanda Little and iCivics' Amber Coleman-Mortley for a conversation on the future of democracy in our country and how we can prepare our youth to save it. This program is generously supported by Levi Strauss & Co. We are grateful for their support and hope others will follow their example to support the Club during these uncertain times. Learn more about your ad choices. Visit megaphone.fm/adchoices

The documentary series “Lenox Hill,” directed by Ruthie Shatz and Adi Barash, has captivated viewers with its intimate portrait of four doctors dealing with a host of complex personal and professional issues inside a New York City hospital.One of those doctors, Amanda Little-Richardson, a Chief Resident in Obstetrics and Gynecology at the time of filming, joins the show to reflect on the impact the series has had on viewers. She discusses the importance of diversity in medicine, the challenges she's faced as a woman of color pursuing a medical career, and how the support of her parents and her husband Kevin has been invaluable. She also updates listeners on her new life in California and her 16 month-old daughter, Ava Rose. 

My good friend Amanda Little, author of The Fate of Food, returns to give us an update on how COVID-19 has created a crisis in the global food chain, and to share the bright spots and opportunities we need to look for.

Christiane Amanpour is joined by David King, former UK chief scientific adviser, to discuss the easing of Britain's lockdown. He tells Christiane why he thinks that lifting restrictions too soon could damage public trust in science. Meanwhile, the US Supreme Court will decide on Tuesday whether President Trump can block congressional and criminal inquiries into his financial practices. It is the biggest presidential immunity case since Watergate. David Enrich, business investigations editor at the New York Times joins Christiane to discuss his new book "Dark Towers" which explores how Deutsche Bank became one of Donald Trump's go-to lenders. And our Hari Sreenivasan is joined by Amanda Little, Bloomberg columnist and author of "The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World", to talk about the role that our global food industry has played in the coronavirus pandemic.

Unpredictable weather is threatening crop production and a swelling population is increasing the demand for food. How will we eat in a hotter, more crowded world? The race to reinvent the global food system is on, and innovative solutions are already being served up. Meat produced from animal cells is one solution, says CEO of Memphis Meats Uma Valeti. "Can we start thinking about evolving our food system in a transformative way to feed 10 billion people and beyond?" He joins Amanda Little, author of The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World, and Susan Goldberg, editor-in-chief of National Geographic to discuss new methods of food production. The views and opinions of the speakers in the podcast do not necessarily reflect those of the Aspen Institute.

Amanda Little has been fascinated with how technology would impact society for more than thirty years, and has always been ahead of the mainstream story. Her latest book, The Fate of Food, found its roots in her search for how we were going to sustain the brave new world that we started building with the dot com boom in the nineties, and now asks hard questions with an optimistic view that innovation can continue to solve our biggest problems, even the ones we unintentionally created for ourselves.

Is your favorite food headed for extinction? Climate change is causing farmers around the world to rethink what they grow and how they grow it, which is going to impact what you eat in the very near future. This climate change-food connection is the subject of Amanda Little’s important new book,The Fate of Food: What We’ll Eat in a Bigger, Hotter, Smarter World. A mom, journalist, and Vanderbilt University professor, Amanda breaks down this scary subject in her no-nonsense way. Spoiler alert: We’re not as f*&%ed as you think we might be. Stay tuned to hear who chef Amy Brandwein of Centrolina in Washington D.C. thinks is the bombe! Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

This one again is about drinking wastewater and the future of water supply! From the ideas.ted.com article - This episode of the Self Development With Tactics / SDWT podcast is featuring the ideas.ted.com website and it's "Would you drink desalinated seawater? Recycled sewage water? Get ready to find out" article from the 31th of july 2019 by Amanda Little - https://ideas.ted.com/would-you-drink-desalinated-seawater-recycled-sewage-water-get-ready-to-find-out/ - Today we are finishing up with the article from Amanda Little on the future of water supply. The lower part is about the society and how they think about drinking waste and wastewater in general as the other way to supply water in the future. They even think about a no waste water loop or circle which means that water is never wasted and is always (re)used - I as always hope that you get a lot out of that! - Love you ➠Thank you for being with me! If you liked this episode of your daily self development kick please subscribe and like. Stay tuned for upcoming self development videos aaaaand comment down below or hit me up on the social media platform you like the most. Wish you the best, health wealth and happiness ❤️ Who I am? I am Christopher Walch a 18 year old graphic design student from austria, really interested in marketing self Development and having success in every aspect of life❤️However I am not only interested in having the best for me! I want you to be at your peak as well. Giving value to the people out here is what I want and what I am able to do here! Thank you. Self Development with Tactics/Christopher Walch on Instagram: https://www.instagram.com/walchchristopher Self Development with Tactics'/Christopher Walch's Podcast: https://www.anchor.fm/selfdevelopment_wt/ Self Development with Tactics/Christopher Walch on Twitter: https://twitter.com/SelfTactics Self Development with Tactics/Christopher Walch on Facebook: www.facebook.com/Selfdevelopment-With-Tactics Self Development with Tactics on Tumblr: https://www.tumblr.com/blog/we-selfdevelopment Self Development with Tactics/Christopher Walch on Youtube: https://www.youtube.com/channel/UC6ms9lq2XRrgdy0rOrMYVUQ Self Development With Tactics/Christopher Walch on Quora: https://www.quora.com/profile/Christopher-Walch-SDWT-Podcast LOVE YOU ALL!! ❤️

Did you ever think about drinking from the toilet? Me neither buut this one is about using oceans and sewage as drinking water....maybe I have thought about it... - This episode of the Self Development With Tactics / SDWT podcast is featuring the ideas.ted.com website and it's "Would you drink desalinated seawater? Recycled sewage water? Get ready to find out" article from the 31th of july 2019 by Amanda Little - https://ideas.ted.com/would-you-drink-desalinated-seawater-recycled-sewage-water-get-ready-to-find-out/ - Today we are talking about how water problems in terms of not having enough could be solved by using sewage or ocean water. Ocean water would be desalted and or destilled, sewage needs to go through a more complex filtration system. The sewage option is cheaper though! Half as expensive! - I as always hope that you get a lot out of that! - Love you ➠Thank you for being with me! If you liked this episode of your daily self development kick please subscribe and like. Stay tuned for upcoming self development videos aaaaand comment down below or hit me up on the social media platform you like the most. Wish you the best, health wealth and happiness ❤️ Who I am? I am Christopher Walch a 18 year old graphic design student from austria, really interested in marketing self Development and having success in every aspect of life❤️However I am not only interested in having the best for me! I want you to be at your peak as well. Giving value to the people out here is what I want and what I am able to do here! Thank you. Self Development with Tactics/Christopher Walch on Instagram: https://www.instagram.com/walchchristopher Self Development with Tactics'/Christopher Walch's Podcast: https://www.anchor.fm/selfdevelopment_wt/ Self Development with Tactics/Christopher Walch on Twitter: https://twitter.com/SelfTactics Self Development with Tactics/Christopher Walch on Facebook: www.facebook.com/Selfdevelopment-With-Tactics Self Development with Tactics on Tumblr: https://www.tumblr.com/blog/we-selfdevelopment Self Development with Tactics/Christopher Walch on Youtube: https://www.youtube.com/channel/UC6ms9lq2XRrgdy0rOrMYVUQ Self Development With Tactics/Christopher Walch on Quora: https://www.quora.com/profile/Christopher-Walch-SDWT-Podcast LOVE YOU ALL!! ❤️

Former Israeli Finance Minister Yair Lapid joins Christiane Amanpour from Tel Aviv to discuss September's general election rerun. Then, Dina Nayeri, author of "The Ungrateful Refugee", details her experiences growing up as a refugee in Oklahoma. Finally, Amanda Little, Professor of Investigative Journalism at Vanderbilt University, tells our Hari Sreenivasan about her new book "The Fate of Food".

How will we feed a planet that’s hotter, drier, and more crowded than ever? Much of it starts with innovators who are trying to re-invent the global food system to be more productive and nutritious. Vanderbilt University Journalism professor Amanda Little chronicles some of these efforts in her new book, The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World. “We see disruption in the auto industry, we see disruption in tobacco – disruption is coming in the meat industry,” says Little, noting how conventional meat companies have been investing in technologies to produce cell-based meat without animals. Other technological innovations, such as robots that can deploy herbicide with sniper-like precision, can help push agriculture toward more sustainable practices. But she also notes the difficulties that food startups face in getting their products to scale – which often means selling to large, industrial producers. “We need the sort of good guys and bad guys to collaborate,” she says. “It doesn't mean that that is disrupting the, you know, the rise of local food webs and farmers markets and CSAs and locally sourced foods. It means maybe this is a way of bringing more intelligent practices to industrial ag.” Twilight Greenaway, a contributing editor with Civil Eats, amplifies these concerns about tech disruption in the food space. “Will there be some [technology] that really can feed into a more democratic food system that allows for different types of ownership less concentrated ownership,” she asks, noting that some startups start out with the goal of selling to a large company. She likens the current conversation to earlier discussions about the organic farming movement leading to little more than an organic Twinkie. “There’s a lot to say about changing practices on the land and what organic means in terms of pesticides and other environmental benefits,” she cautions, “but on the other hand, you’ll still end up with the Twinkie.” Guests: Twilight Greenaway, Contributing Editor, Civil Eats Amanda Little, Professor of Journalism, Vanderbilt University Related links: The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World Climate Change-Fueled Valley Fever is Hitting Farmworkers Hard Memphis Meats Blue River Technology Chow from a 3-D printer? Natick researchers are working on it

S4 E35: In this episode meet Larry Diamond, author of ILL WINDS; Amanda Little, author of THE FATE AND THE FOOD; and Elliot Ackerman, author of PLACES AND NAMES. Each of these authors tackles necessary and timely subjects in their audiobooks, from the alarming rise of anti-democratic politics around the world to climate change. Listeners will come away with a new understanding of the world after hearing from these authors. Plus, find out why one author would cast Will Ferrell to read his audiobook. Ill Winds by Larry Diamond: https://www.penguinrandomhouseaudio.com/book/588987/ill-winds/ The Fate of Food by Amanda Little: https://www.penguinrandomhouseaudio.com/book/536426/the-fate-of-food/ Places and Names by Elliot Ackerman: https://www.penguinrandomhouseaudio.com/book/580119/places-and-names/

Harvey Abouelata, Vice President of Sales and Marketing for Efficient Energy of Tennessee, discusses Power trip: from oil wells to solar cells—our ride to the renewable future by Amanda Little. After covering the environment and energy beat for more than a decade, journalist Little decided that the only way to really understand America's energy crisis was to travel into the heart of it. She describes the most extreme frontiers of our energy landscape, how abundant oil and coal built the American superpower, and how the same American ingenuity can deliver our renewable energy future. (Recorded June 16, 2010)

Amanda Little's book "Power Trip: The Story of America's Love Affair with Energy" brings a journalist's reporting experience and a story-teller's flair to exploring our energy history, its role in our contemporary lives - and possible solutions.

Amanda Little's book "Power Trip: The Story of America's Love Affair with Energy" brings a journalist's reporting experience and a story-teller's flair to exploring our energy history, its role in our contemporary lives - and possible solutions.