For this episode, The Gateway will get to the root of our agricultural infrastructure as a community, country, and world. Access to food covers such a wide spectrum of need—from excessive waste to devastating hunger—sadly, the inequity of our society is best exemplified by access to healthy and consistent food. The ability to provide food for our world will only become more challenging as the climate changes, population grows, and international supply chains are strained. Can new technologies and innovative strategies help scaffold our food production? Or do we need a paradigm shift when thinking about the way, and more importantly, what we eat?
To help fertilize our thinking, the Gateway is proud to welcome Chef Bryan Flower, Assistant Director of Food Systems Innovation at Northern Illinois University. Born in England & raised in South Africa, Chef Bryan started working in the hospitality industry in the mid-nineties. Over the past 30 years, his talents have taken him from South Africa to Europe, the Middle East, and finally to the United States. Chef Bryan has worked at several renowned resorts, clubs, restaurants and hotels, before moving into education. Chef Bryan loves to share his passion and knowledge of all things pertaining to the food service industry and has taught culinary and hospitality in higher education for over 17 years. Chef Bryan’s desire to work with quality ingredients has led him and his wife to buy the property now called “The Red Home Farm”,
