Welcome to the Not Old Bitter Show, Smithsonian Associates Inside Science series.

I'm Paul Vogel saying and this is episode number 351. As part of our Smithsonian Associates Inside Science and Technology Series,

we are joined today by author, food historian, scientist, and farmer, Dr. Robin Metcalf.

Dr. Metcalf will be appearing at the Smithsonian Associates, Monday, May 13th, 2019, and her presentation is entitled

The Global Grocery Store, how your food gets from farm to table.

What happens between the farm and the kitchen? Why are all avocados from Mexico?

Why does a restaurant in Maine order lamb from New Zealand?

Dr Robin Metcalf, food

futurist, explores an often overlooked aspect of the global food system,

how food moves from producer to consumer. Dr. Metcalf finds that the food supply

chain is adapting to our increasingly complex demands for both food

personalization and convenience, but she says it won't be an easy ride.

The supply chain needs to adapt rapidly and without warning, who would know that lab made meat would have a massive IPO on the stock market

suddenly become appearing on the menus of fast food chains? So this supply chain behind all of these

consumer movements has to adapt quickly and efficiently. So it's changing.

Thankfully we have enough new technology to make those changes a little easier,

but because it's happening so quickly, we don't even know the full impact of some of those changes.

That of course is our guest today best-selling author, farmer, food futurist Dr Robin Metcalf. Dr. Metcalf will be

presenting from her new book Food Routes, Growing Bananas in Iceland, and other tales from the

logistics of eating and you can see Dr. Metcalf at the Smithsonian Associates

Program presenting the Global Grocery Store. How Your Food Gets From Farm to Table.

Please join me in welcoming today to the Not Old Better Show via Internet Bone,

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