Imagine a time when you actually didn't have to go anywhere to get your own food. You just forged it or you hunted and gathered it or in the agricultural rise you grew and

stored it for the winter. That's really how most of humanity evolved and only in the last specifically in the last maybe hundred or so years but but definitely in the last I don't know a thousand dish or so there's been this rise of agriculture right and then the commercialization of that has gone even crazier.

We have Josh McWilliams back in the show co-founder of Gero Ia we talked about his origin

story yesterday but Josh you come from the world of cooking and being a chef and

you interface I can imagine with a lot of different aspects of the food system

doing that and grow oya so I'm curious your take on how you see the food system I

understand you're also in Canada so I don't know the difference between you

know the USA and Canada's food system as well as you might.

Yeah, it's funny, I always talk about food like a web. It's definitely not linear and there's so many different components.

It's it's always been complex when it should be

simple. I love that you talked about origin. I mean, humanity used to be, like that's all it was, was survival. How are you going to eat for the day? How are you going to eat for the next day?

Don't need to talk a history of food,

but talk about my kind of like connection to it.

So being a chef, I, you know, I spent the high school years, you know, learning to be a chef, got my chef certificate,

young, moved to Europe, cooked all over, fancy restaurants, big hotels, and what I began to see was a real shift into big food, what I'd say consolidation.

This went hand in hand with big egg, and I didn't like what I was seeing.

You know, it became less and less about the diversity and and the regional procurement of food and more the the mass control.

We began to see products traveling farther and farther,

which meant bigger and bigger impacts on the environment,

less and less for those small and diverse farmers,

and less and less nutrient content in these ingredients. And so, yeah, witnessing that firsthand, it was great to be up at a university that was fighting against that.

Big institution cooking like a university, government agency most of the time you know it it is

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