Amid the systematic cruelties and alienating conditions which define our factory farm system, Farm Sanctuary stands out as an exemplar of human kindness. Over the past thirty years, Farm Sanctuary — co-founded and led by our guest, Gene Baur — has rescued thousands of farm animals from short, tortured lives in industrial confinement and allowed them to live out their days in comfort. There, these rescued cows, pigs, sheep and more serve as ambassadors, teaching millions of people — from schoolchildren to Hollywood stars — that farm animals are individuals with personalities and emotions and deserve to be treated as more than just widgets on an assembly line. In this episode, we speak with Baur about the origins and evolution of Farm Sanctuary, how animals who have suffered transform when they are treated with gentleness for the first time, and the globe wave of farm animal sanctuaries that his work inspired. From spur-of-the-moment calf rescues with celebrity supporters like Joaquin Phoenix to lawsuits against companies and government agencies, Baur has fought tirelessly to protect farm animals from cruelty and to promote a more compassionate world.
You’ve heard it before: over one-third of all food is never eaten. Meanwhile, one in eight families struggles with hunger. So goes the problem of food waste––an environmental, social, and moral blight that affronts our public conscience. But is all food waste created equal? What might actually be wasted in producing food? Who benefits most from campaigns against food waste? And in what ways might our zeroing in on food waste divert our attention from larger questions around how to build more resilient, nourishing, and just food systems? On this episode of Chewing the Fat, a deeper look at views less heard on the issue of food waste.
Austin Bryniarski chairs the New Haven Food Policy Council and is rooted in community-based food justice efforts. He has worked for the Harvard Food Law and Policy Clinic, the Resnick Program for Food Law and Policy at UCLA, the Yale Sustainable Food Program and more recently, Urban Resources Initiative. He holds a Masters in Environmental Science from the Yale School of Forestry and Environmental Studies, having chaired the Yale Food Systems Symposium and taught for the Environmental Protection Clinic during his candidacy.
Max Elder is a Research Director in the Food Futures Lab at the Institute for the Future. Max has led work around the world with food companies like Barilla, Hershey’s, and Campbell’s, major foundations like the Bill & Melinda Gates Foundation; and innovative technology companies like Google and Intel. He sits on the advisory boards of Food Shot Global and Food Systems for the Future.
Chewing the Fat is a podcast from the Yale Sustainable Food Program. We cover people making change in the complex world of food and agriculture. We’re home to brilliant minds: activists, academics, chefs, entrepreneurs, farmers, journalists, policymakers, and scientists (to name a few!). Taken together, their work represents a reimagining of mainstream food movements, challenging myths and tropes as well as inspiring new ways of collaborating.
The podcast is an aural accompaniment to our on-campus Chewing the Fat speaker series, aiming to broaden our content beyond New Haven. Episodes are released every two weeks, featuring interviews, storytelling and more.
On the farm, in the classroom, and around the world, the Yale Sustainable Food Program (YSFP) grows food-literate leaders. We create opportunities for students to experience food, agriculture, and sustainability as integral parts of their education and everyday lives. For more information, please visit sustainablefood.yale.edu.