Wild plants were central to humans’ original diets, says investigative journalist Jo Robinson; but as we’ve “evolved,” our fruits and vegetables have lost essential fiber, protein, vitamins, minerals, and antioxidants—leaving us vulnerable to acres of ailments. Revealing the nutritional history of our fruits and vegetables, Robinson, the Vashon Island author of Eating on the Wild Side, explains how and when we transformed the food in our produce aisles into less-healthy options—and how we can begin to recoup the loss of essential nutrients by choosing fruits and vegetables that come closest to the nutritional bounty of their wild ancestors. (One trick: Shred lettuce the day before you eat it to double its antioxidant activity!) Presented as part of the Town Hall Civics series with Elliott Bay Book Company. Series supported by The Boeing Company, the RealNetworks Foundation, and the True/Brown Foundation.