How vegetables lost their flavour (and how to get it back)

Why does so much supermarket veg taste of not much at all? Over the past century, vegetables have been bred for yield, shelf life and good looks, and flavour has often been the casualty. The range of plants we eat has narrowed too. Of the thousands of plant species humans have cultivated for food, about 200 now dominate. That loss of biodiversity is about more than taste; it also affects our food security. So can we breed flavour — and resilience — back into our vegetables?

Guests:

• Dan Barber, Michelin-starred chef and owner of Blue Hill and Blue Hill at Stone Barns in New York, author of The Third Plate: Field Notes on the Future of Food
• Ali Francis, food journalist and author of The Curious Lives of Vegetables

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This episode of Every Bite was produced on the lands of the Wurundjeri people of the Kulin Nation.