Hey everybody I'm Amy Scott, host of how we survive and I'm really excited to bring you

this installment of burning questions because it's all about one of my favorite topics,

food. Today we're featuring food journalist Priya Krishna. She's a writer at the

New York Times and has written several cookbooks including Indian-ish about her family recipes.

And today she's in conversation with Anthony Meant. He is the co-founder of Mission Chinese

food and the executive director of Zero Food Print.

Zero Food Print is a nonprofit that's focused on agricultural climate solutions

including something called Regenerative Agriculture, something Anthony is very passionate about.

It's really cool because it focuses on healthy soil and if your soil is healthy

it can actually pull carbon dioxide out of the atmosphere

and store it underground.

It's super interesting, they get into it in this conversation,

so let's dig in. Anthony I have known each other since I worked at an indie magazine called Lucky Peach.

And he's been, you've been one of the people

who has inspired me most when it comes to food

and climate change and actionable solutions.

So I'm excited to chat with you today.

Oh, well, thanks.

And over that kind of 10 years, I feel like I've really been on a,

basically like a voyage of discovery and kind of learning by doing and learning what not to do by doing

and different things.

So glad to just jump right in.

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