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This week on CounterSpin: While you may be forgiven for seeing dysfunction in the image of farmers dumping produce while people are lining up at food banks, that actually is the dominant US food system functioning: It just isn’t set up to adapt quickly and responsively in a crisis. But what does that say about the resiliency of the system by which food is produced and distributed, and its relationship to human (and planetary) needs and health?
As for food workers—farm laborers, meatpackers, grocery and restaurant workers—how can they be deemed “essential” and yet treated as expendable? As with other things, there is hope that the spotlight the pandemic is putting on problems in our food system could be the light by which we make changes.
We’ll talk about that with Ricardo Salvador, senior scientist and director of the Food and Environment Program at the Union of Concerned Scientists.
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Transcript: ‘Our Food System Is Very Much Modeled on Plantation Economics’
Plus Janine Jackson takes a quick look back at recent coverage of the coronavirus crisis.
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