ADVANTAGES

In attempting to understand complex theories and ideas around economics I’m struck again and again how much comes back to what is valued - and to how we conceive of ourselves as human beings with certain values. I held the first of my ‘in public’ conversations with the architect and writer Carolyn Steel in Cambridge on January 10. We examined how the production and consumption of food is a way of revealing, especially to ourselves, the scaffolding underlying our social structure. If economics boils down to the system of exchange of goods and services, then how we handle food is both a driver of any given system – and symptomatic of its values.

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