On the essence of Farm to Table food and the genius of School Supported Agriculture

America’s food-safety system is being methodically dismantled by the Trump administration.

Corby joins Boston Public Radio for a segment that starts with why customers can't quit their favorite "upset tummy" food despite the cyclospora outbreak. Then he digs into the World Health Organization's fight against food-industry lawsuits blocking warning labels on ultra-processed foods. Finally, he takes a surprising look at how declining alcohol consumption is reshaping

Exclusive: Director general accuses corporations of obstructing efforts to tackle obesity crisis after investigation by Guardian and others

https://www.youtube.com/live/08VS09FoOZs?si=L3OUSISe_46D60eR&t=2986 Corby Kummer starts from the ground up covering the latest developments in the investigation of cyclospora in this episode of Boston Public Radio. He points to the heroic efforts of a bare bones USDA analysts who remain after cuts started with the Biden administration and accelerated under the current one. He moves on to

The John P. McNulty Prize awarded in partnership with the Aspen Institute, celebrating those who use their leadership abilities and private sector talents to address the world’s toughest challenges.

Removing the Friction From A Contentious Aspen Panel

Before the Food Network, before Beat Bobby Flay, before the 18 cookbooks...there was a kid with an Easy-Bake Oven and no shot at high school graduation. Bobby Flay tells that whole story to Corby Kummer as part of The Aspen Institute's Hearst Lecture series, and it's better than any episode they've ever filmed. https://www.youtube.com/live/rAMpA6A4sCQ?si=BHkhjVwF4O5PIj68

YouTube video by The Aspen Institute

American Journal of Public Health (AJPH) from the American Public Health Association (APHA)

https://www.youtube.com/live/qapDRuYTH9w?si=gbxLYJMSf1O6hJTs&t=5140 Corby Kummer joined Sue O'Connell and Trinny Casey to mourn the closure of Clover, Boston's beloved plant-based fast casual chain that began as a food truck at MIT and grew into a local icon, only to be crushed under the weight of expensive prime-location leases, post-pandemic food costs that shot up 30-50%, and the