SHIFTING BASELINES IN FOOD

I have, for quite some time and very slowly, been working on another shifting baseline. It is the quality and content of our fresh vegetables and fruits. The baseline that seems to stick out now is more than 50 years old--work done at a time when our food supply was more nutritious than it appears now. My work is ongoing and has had some recent confirmations.

Of course, when I mention what I am looking for or researching, I am not considered serious--to say the least!

By way of introduction, I was educated at Reed and wrote a 12 part book on zoology when I was a kid (It was published about 33 years ago). Now I am a chef with my own business specializing in American regional food www.goodfriendsco.com.

I am looking for additional way of participating in what you are doing?

Thanks, Herb
goodfriendsco@msn.com