Meet D2D’s Garland West
Meet the team!
Garland West, D2D's self-proclaimed in-house policy wonk, has spent four decades immersed in the complex world of food and agriculture, as both a profession and a personal passion. As a contributing writer to Dirt to Dinner, he applies that experience and a keen interest in all things food-related to focus on our modern global food system, sustainability, and other timely topics.
Podcasts
Meet D2D’s Garland West
Meet the team!
Garland West, D2D's self-proclaimed in-house policy wonk, has spent four decades immersed in the complex world of food and agriculture, as both a profession and a personal passion. As a contributing writer to Dirt to Dinner, he applies that experience and a keen interest in all things food-related to focus on our modern global food system, sustainability, and other timely topics.
Over his career, Garland has applied his academic training in journalism to coverage of agricultural, environmental, and trade policy in Washington and Europe for clients that include major corporate leaders and prominent global consulting firms. His resume includes postings in Washington, Minneapolis, London, New York, Chicago, and Detroit, both as a corporate executive and president of his own communications company. He is a published author and public speaker on agriculture, trade, and public policy matters, as well as a consultant to various organizations on organizational leadership.
He and his wife Nancy reside deep within the Blue Ridge Mountains, where they maintain an animal sanctuary and savor a more contemplative and relaxed pace of life.
Transcript: The ‘Real Food’ Reset
This is a transcript for the podcast episode, "From Guidelines to Groceries: The Real Food Reset". The new USDA/HHS dietary guidelines marks a “historic reset” in U.S. nutrition policy with a straightforward message: eat real food. But how does this differ from current guidelines?
Transcript: Why Isn’t Cultivated Meat on Our Dinner Plates?
This is a transcript for the podcast episode, "Why Isn't Cultivated Meat on Our Dinner Plates?" It explores the perplexing limbo of cultivated meat, a technology that remains largely absent from store shelves despite receiving federal safety approval and billions in investment.
