It’s dinner time, and you’re making grandma’s famous lasagna. The ingredients in front of you include things like high-quality noodles, jarred tomato sauce, sweet Italian sausage, mozzarella cheese, fresh basil, and more, and it all came from your local grocery store—nothing too fancy. You trust the brands you bought, after all, and the supermarket you went to, and the recipe your grandmother passed down. But what do you actually know about the products you brought home? Where did the meat, the sauce, the cheese come from? Where do these ingredients fit in a larger global food supply chain? And what would grandma’s lasagna require if it were to be prepared at a professional venue like a college cafeteria where they feed thousands of people items like lasagna every single day?
Get to the bottom of these questions and more with Where Our Food Really Comes From, an eight-lecture course that explores the history, design, technology, and labor behind the foods you know and love. Certified Master Chef Brad Barnes will be your guide. He is a published author and strategic food business development consultant who has worked with a range of food service establishments to develop wholesome yet practical menus, procure quality food products, and service diverse clientele. He has firsthand experience—not just as a chef but also as a consultant and a culinary leader deep in the weeds of the food business. No one is better equipped to talk about how food gets grown, delivered, processed, and consumed.
