KQED: Food Technology Might Be More Efficient. But Is it Better?

Seven months into the pandemic, the wildfires have started. For those of us who can afford to stay in, we look from our windows at how dangerous the world outside looks, smells and feels. Our safe isolation is fed by those whose work has been labelled essential—grocery clerks with new disinfecting chores, couriers performing contactless deliveries, farmworkers hastily picking grapes while plumes of gray and white smoke billow above the vineyard.

View full article in KQED.

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