The professor gave a presentation on a wide range of issues covered in the book, from grazing animals that can self-medicate via the species rich grasslands they feed on, to how our perception of flavour and taste has become ‘dulled’ as we eat less diverse diets and that calorie rich ultra-processed foods do little to sate our appetites.
It was a very insightful evening and fantastic that technology made it possible for Professor Provenza to join the meeting from the USA.
The branch is looking forward to hosting more inspirational speakers like Fred from around the world, in the autumn. Select the link below to view his talk.