1 hr 5 min
EP.04: Zach Bush of Farmers Footprint, we talk Keyline design With David Gonzales & Hear from Erikah Tangari Zero waste food at Juntos Amar La Tierra
-
- Nature
In todays episode Jo Youle meets Zach Bush MD of Farmers Footprint to talk about the food systems of Ibiza and how Glyphosate has infiltrated our soil globally and what effect that is having on the food we eat and the way our bodies react.
Zach Bush MD is a physician specializing in internal medicine, endocrinology and hospice care. He is an internationally recognised educator and thought leader on the microbiome as it relates to health, disease, and food systems.
Our second guest is David Gonzales, Coordinador of Sustraiak Habitat Design in the Basque country who talks us through Keyline Design techniques and how we can conserve water through the way we work with the land and allow it to infiltrate the structure of the soil.
We finish with a trip to Juntos farm to chat to Transformational chef, Erikah Tangari and discuss the way we can use every part of the food we produce to maximise the way we experience it and work with it so as not to create extra waste in her zero food workshop.
In todays episode Jo Youle meets Zach Bush MD of Farmers Footprint to talk about the food systems of Ibiza and how Glyphosate has infiltrated our soil globally and what effect that is having on the food we eat and the way our bodies react.
Zach Bush MD is a physician specializing in internal medicine, endocrinology and hospice care. He is an internationally recognised educator and thought leader on the microbiome as it relates to health, disease, and food systems.
Our second guest is David Gonzales, Coordinador of Sustraiak Habitat Design in the Basque country who talks us through Keyline Design techniques and how we can conserve water through the way we work with the land and allow it to infiltrate the structure of the soil.
We finish with a trip to Juntos farm to chat to Transformational chef, Erikah Tangari and discuss the way we can use every part of the food we produce to maximise the way we experience it and work with it so as not to create extra waste in her zero food workshop.
1 hr 5 min