The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World
The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World
Amanda Little is a professor of journalism and Writer-in-Residence at Vanderbilt University. Her reporting on energy, technology, and the environment has taken her to ultra-deep oil rigs, down manholes, and inside monsoon clouds. Little's work has appeared in publications ranging from The New York Times and The Washington Post to Wired, Rolling Stone, and Bloomberg Businessweek. She writes, bikes, and is learning to cook and tango in Nashville, Tennessee, where she lives with her husband and kids.
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Amanda Little is a professor of journalism and Writer-in-Residence at Vanderbilt University. Her reporting on energy, technology, and the environment has taken her to ultra-deep oil rigs, down manholes, and inside monsoon clouds. Little's work has appeared in publications ranging from The New York Times and The Washington Post to Wired, Rolling Stone, and Bloomberg Businessweek. She writes, bikes, and is learning to cook and tango in Nashville, Tennessee, where she lives with her husband and kids.
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