Presented by the New York Council for the Humanities.
Upton Sinclair’s seminal novel, The Jungle, shed light on the notorious malpractice of meat production in the US. Today, journalist Michael Moss revisits similar issues related to food safety by looking at the science of food production. How are processed foods engineered to make us eat more than we would normally? When the “beef” is listed last on the ingredients of a “beef product," you have to ask, what is food? What is left when we take out the salt, sugar, and fat? Not a lot. The food industry is a nexus of economics, marketing, and politics. And of course, nutrition. Some of today's most important journalism delves into these issues, offering readers the opportunity to better understand the mechanics of the food industry as they struggle to make the most healthy and ethical food decisions.
Join us as we explore these issues in The Anatomy of Change: Journalism and the Food Industry. This event will feature Moss, whose Pulitzer-winning 2009 project on food safety revealed defects in local and federal regulation. Moss is the author of Salt Sugar Fat: How the Food Giants Hooked Us, and the forthcoming Hooked: Food and Free Will, for Random House. Michael Moss will be speaking with MOFAD Executive Director Peter Kim and Sam Fromartz, founder and Editor-in-Chief of the Food and Environment Reporting Network.
RSVP required. Seating is limited, first come first serve.
This event is part of the Council's "The Anatomy of Change: Journalism & Justice," a series that explores the role of journalism in American society and is a part of the Pulitzer Prizes Centennial Campfires Initiative.