There are a lot of restaurants that promote “farm-to-table” menus, and many shoppers are thinking more now about locally-sourced food. But are we thinking about that in the right way?

The Show caught up with Raj Patel to talk about that. He’s a research professor at the Lyndon B. Johnson School of Public Affairs at the University of Texas-Austin and was in town recently to speak about “The World that Food Made” at ASU’s Julie Ann Wrigley Global Institute of Sustainability.

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