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I would like to add that a focus on ethno/anthro food knowledge be taught. Each culture has indigenous knowledge that should be preserved. This knowledge includes food preparations methods including fermentation that is now being found to be 'cutting edge' in the research areas of human health and the microbiome and interdependence of humans and the organisms that help keep us functioning to our peak capacity. Fermentation also acts to preserve foods (from spoilage and harmful organisms) and prolongs 'shelf-life' where refridgeration is limited.