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Eating to Extinction

Dan Saladino in conversation with Thomasina Miers

62 mins watch time

Posted September 2021

Climate Science, Culture

From a tiny crimson pear in the west of England to great chunks of fermented sheep meat in the Faroe Islands, from pistachios in Syria to flat oysters in Denmark, from a wild honey harvested with the help of birds to an exploding corn that might just hold the key to the future of food – these are just some of the thousands of foods around the world today that are at risk of being lost for ever. Award-winning journalist Dan Saladino and restaurateur Thomasina Miers take us on a thrilling journey through the history of humankind’s relationship with food, revealing a world at a crisis point.