Innovation Hub

Sustainability Is Served

By Kara Miller

Part 1:

Part 2:

Muhammara with chive and mint is served at Oleana, in Cambridge. (Quintana Roo via Flickr)

We follow food from the land and water to the restaurant table.

A dish is served at Russell House Tavern (Yelp via Flickr)

How are some of Boston’s top chefs incorporating sustainability into their work? Does it change what they serve? How they run their restaurants? And even how food tastes?

We’ll ask them as we investigate the growing sustainable food movement.


About Innovation Hub

Each week, Kara Miller talks to Boston's most innovative thinkers, examining new ideas and potential solutions to today’s many challenges. Topics range from education to health care to green energy. Join us on Saturdays at 7 a.m. and Sundays at 10 p.m.

About the Host
Kara Miller Kara Miller
As a radio host, Kara Miller has interviewed thinkers from E.J. Dionne to Howard Gardner, Deepak Chopra to Lani Guinier. She is a panelist on WGBH-TV's "Beat the Press," as well as an Assistant Professor at the University of Massachusetts Dartmouth. Her writing has appeared in The Boston Globe, The National Journal, The Boston Herald, Boston Magazine, and The International Herald Tribune.

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