food system

Your Call: Chemicals on your plate

Apr 7, 2016

On the April 7th edition of  Your Call, we’ll continue our weeklong series on toxic chemicals by focusing on our food system. We are exposed to a cocktail of chemicals, additives and pesticides in the food we eat.

On today's Your Call we’ll have a conversation with Janisse Ray, author of “The Seed Underground: A Growing Revolution to Save Food.”  Of the thousands of seed varieties available at the turn of the 20th century, 94 percent have been lost — forever.  “And the less biodiverse any system is,” says Ray, “the greater the potential for its collapse.”  So how can we save the seeds we have left?  Join us at 10am PST or leave a comment here.  What is your relationship to seeds? It’s Your Call with Rose Aguilar, and you.


On today's Your Call, we'll speak with Tracie McMillan, author of The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields, and the Dinner Table.  For nearly a year, she worked, ate, and lived alongside the working poor to examine how Americans eat when price matters.  How do you get “good” food on the table?  Join us at 10 or email . Why do we eat the way we do? And how can we change it? It’s Your Call, with Holly Kernan, and You.