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The commercial model that guides food production in the United States and around the world has evolved into one in which processed food is often cheaper, genetically modified food is more pest resistant, and organic food is considered a specialty market.

But Dan Philippon, a professor at the University of Minnesota, has the gumption to challenge that model. Philippon has worked with farmers and artisan food experts in the Piedmont region of Italy, researching new ways of thinking about food production and consumption.

He'll be delivering a lecture, The Nature of Slow Food, at Boise State's Student Union Building in the Simplot Ballroom today from 6-7 p.m. The event is free, but RSVP is recommended.

This event is part of the second annual public lecture series titled Interdisciplinary Explorations: The Idea of Nature.


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