{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/695ead68a32e86d775858194/695eadb54c8cfced7f99999b?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Slate Money: Food: Sustainability","description":"<p>In this Slate Money mini-series, Felix Salmon talks to guests about the economics of food.</p><p><br></p><p>Dan Barber of <a href=\"https://www.bluehillfarm.com/dine/stone-barns\">Blue Hill</a> joins Felix to discuss how COVID-19 is revealing the flaws in the farm-to-table model, the utilitarian origins of cuisine and what a truly sustainable local food system would look like. </p><p><br></p><p>Email: <a href=\"mailto:slatemoney@slate.com\">slatemoney@slate.com</a></p><p><br></p><p>Podcast production by Jessamine Molli.</p><p> </p>","author_name":"Slate Podcasts"}