foodnews 12.07.2015 seed-matters-matthew-dillon-683x1024


“The problem with the farm-to-table thing,” explains Matthew Dillon, who oversees Seed Matters as the director of Clif Bar’s agricultural policy and programs, “is that it jumps into the story halfway.” Long before a sprig of parsley or an ear of corn is harvested—much less cooked and eaten—the right seed must be planted. And the outlook for the people who do the work of developing that all-important source material? Bleak, at best.


Read on and get maybe also get hungry at Modern Farmer.

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