Aaron French, Sustainable Agriculture Specialist, San Francisco
I spent part of my childhood on an urban homestead in Sacramento, where we raised our own fruits, vegetables, honey, eggs and meat. I was first called an “Eco-Chef” when I started cooking professionally to work my way through my BS in Ecology at UCSD. Since then I have lived with the Baka pygmies in Cameroon while researching for a MSc in Ecology, had photographs of an endangered Hawaiian bird published by National Geographic, wrote a farm-to-table cookbook, authored an EcoChef newspaper column, and was the founding Chef of an award-winning restaurant group in the East Bay, CA. More recently I studied sustainable business at the UC Berkeley Haas School of Business while raising backyard chickens, a bunny, tortoise, dog and a cat with my family in the East Bay. At NRDC it is amazing being colleagues with such a diverse group of people dedicated to improving the sustainability of the food we eat.
Posted February 8, 2013 by Aaron French in Health and the Environment, Living Sustainably, U.S. Law and Policy
- american meat institute, AMI, antibioticresistance, antibiotics, FDA, meat
While nearly every major health organization in the country has sounded the alarm over rising rates of antibiotic resistant bacteria, and the U.S. Food and Drug Administration (FDA) has released new data showing an increase in antibiotic use by...continued→