2024-10-22
47 分钟Can the future of food be both delicious and sustainable? In this episode of A Really Good Cry, I chat with Camila Marcus, an inspiring chef, restaurateur, and sustainability advocate. Known for her pioneering work in promoting ethical dining, Camila shares her journey from growing up in Los Angeles to creating a more sustainable future for the food industry. We explore the concept of regenerative farming, how restaurants can drive environmental change, and practical ways to contribute to a healthier planet. Camila’s wisdom on balancing innovation, responsibility, and profitability offers a fresh perspective on the future of food. What We Discuss: 00:00 Intro 01:38 What is regenerative farming? 04:58 The language of food 09:06 Why farmers choose monocropping 11:17 “Lab food never solved any problems…” 14:17 Intellectual property rights in the food industry 16:10 Sustainability vs. trends in food 18:56 How to get started with regenerative living 25:17 Misconceptions about healthy eating 27:29 Starting a farm at home 34:26 Balancing motherhood and career with four kids 37:14 Camila’s IVF journey 41:59 The importance of community 44:28 Why we need to talk about IVF more Follow Camila: https://www.instagram.com/camilla.marcus/ https://www.tiktok.com/@camilla.marcus My Regenerative Kitchen Book Follow Radhi: https://www.instagram.com/radhidevlukia/ https://www.youtube.com/channel/UCxWe9A4kMf9V_AHOXkGhCzQ https://www.facebook.com/radhidevlukia1/ https://www.tiktok.com/@radhidevlukia See omnystudio.com/listener for privacy information.