Authors: Liz Carlisle And Aubrey Streit Krug
Just four annual crops—corn, wheat, rice, and soybeans—account for 75 percent of the calories consumed by people.
We are missing out on a tremendous bounty of perennial foods — foods that cannot only enrich our diets but help heal the land and combat climate change.
By investing energy in robust root systems rather than just annual growth, perennial food plants endure year after year, pointing the way to a more resilient future.
In “Living Roots,” a passionate group of experts from wide-ranging backgrounds and lived experience come together to explore the promise of perennial foods.
