Dirt to Dinner: Digging In

At a recent event addressing a New York State farming community, Lucy Stitzer speaks about the evolving landscape of agriculture, emphasizing the crucial relationships between farmers, governments, and consumers.  Lucy highlights the remarkable growth in agricultural output alongside a surging global population and the imperative for increased production. She also discusses the impact of governmental policies, particularly concerning trade, tariffs and biofuels, on the profitability of American farms. Lucy also digs into the transformative role of technology, such as precision agriculture and autonomous robotics, in enhancing efficiency and sustainability, and ends with the need for consumer education to understand food production and supporting informed choices. To visit the related post on our site, visit "Digging In: The Future of Food" and you can click here for the transcript. Also you can visit our D2D podcast page to listen in on our other episodes. Happy listening!

Recent social media concerns have arisen regarding the presence of pesticides, specifically glyphosate, and heavy metals in Girl Scout Cookies. In this podcast, we're explaining how trace amounts of glyphosate can end up in food through agricultural practices. However, these particulates are significantly below safety limits set by the EPA. The key to minimizing exposure is dietary variety. Ultimately, we're encouraging consumers to rely on scientific sources like the FDA and EPA for accurate information and emphasizes that the trace levels found in cookies do not pose a health risk when consumed in moderation as part of a varied diet. For the original post, visit "Are Girl Scout Cookies Safe?" and you can click here for the transcript. Also you can visit our D2D podcast page to listen in on our other episodes. Happy listening!

In this episode of "Digging In", Lucy speaks with Aaron Wetzel, Vice President at John Deere for Production and Precision Ag Production Systems.   A key theme throughout their discussion is John Deere's enduring success. This is largely attributed to its commitment to customers, focus on quality and innovation, and doing things the right way by creating value for the customer, addressing labor challenges, and promoting sustainability through technology.      In this way, Wetzel details how John Deere has transformed itself from a machinery manufacturer to a customer-centric technology company. With proprietary technologies like See & Spray for precise weed control and advancements in automation across agriculture, turf, and construction, John Deere leverages machine learning across its strong dealer network.  Looking forward, John Deere aims to remain customer-focused and utilize AI to improve operations and help feed a growing population. For the podcast's transcript, click here. And for more information on sustainable ag and our global food system, visit Dirt to Dinner.

This podcast episode of Digging In explores the FDA's ban on Red Dye No. 3, prompted by the Delaney Clause, a decades-old law that mandates banning any food additive causing cancer in animals. The discussion highlights the complex interplay between regulation, public perception, and scientific evidence, questioning whether the ban truly benefits public health given potentially larger nutritional issues like excessive sugar consumption. While watchdog groups see this as a victory and a push towards stricter regulations as seen in Europe, the hosts ponder if this focus on a single ingredient distracts from broader dietary concerns and emphasizes the need for critical thinking and a balanced perspective on nutritional threats. Read the Dirt to Dinner article here and access the transcript here.    

This week's podcast delves into the intricate relationship between tariffs, ocean freight, and the future of the US food system. It highlights the US's significant role in global agricultural trade, both in exports and imports, while noting a considerable trade deficit. We also emphasize the importance of ocean freight in moving these goods, particularly through major ports like New Orleans. The podcast also explores potential disruptions from new tariffs on key trading partners like Mexico, drawing parallels with past trade wars and their impact on American farmers. We close with examining the industry's push for sustainability and other factors outside of tariffs that complicate the landscape, including fuels and technologies. We encourage listeners to support local and sustainable food options during the turbulent times ahead. Read our article for more information. And read the transcript here.

This week, we're digging into the upcoming front-of-package labeling requirement to help customers quickly determine how nutritious these food products are. For the full article and more details, read our post: Can a Small Food Label be a Big Deal?  The FDA is proposing simplified black-and-white front-of-package nutrition labels for food products in the U.S., aiming to combat chronic diseases by increasing consumer awareness of saturated fat, sodium, and added sugar content. The new labels will likely affect most packaged foods, although exemptions exist, and will impose significant costs and potential market shifts on food manufacturers. Despite these economic implications for the food industry, the FDA hopes these changes will lead to improved public health and reduced healthcare cost. Prefer to read this podcast? You can find the transcript here.

We're looking into the significant problem of food waste, exploring its scale and environmental consequences. By highlighting the recent documentary, "Buy Now!", we're providing practical steps we can take to reduce waste at home, such as meal planning and proper food storage. Furthermore, we examine initiatives undertaken by consumer packaged goods companies to improve sustainability in their supply chains and operations. We all play a crucial role in the collaboration between consumers, corporations, and governments in achieving meaningful reductions in food waste. To read the full post and cehck out other sources of additional information, click here.

American health has been a topic of conversation since the potential nomination of Robert F. Kennedy as Secretary of HHS, who has put a spotlight on our health. Whether he gets confirmed or not, the question we are asking at D2D is, “What is the definition of health?” In this podcast, we're exploring the multifaceted definition of health, challenging conventional views and emphasizing a holistic approach. We highlight three simple physical tests as indicators of overall health and longevity, when coupled with a diet emphasizing whole foods while limiting sugar. We have the chance every day to make small, consistent healthy habits to achieve long-term well-being. For our full article, read our post: What Does it Mean to be "Healthy"? at Dirt to Dinner. And for the transcript for this episode, click here.

Dirt to Dinner's article "Here's How to Combat Winter Illnesses" discusses the unusually high rates of flu, norovirus, and respiratory illnesses during winter 2025. It emphasizes the importance of preventative measures, specifically proper handwashing and a healthy diet rich in immune-boosting foods like salmon, citrus fruits, and yogurt. The piece also recommends additional strategies such as cleaning surfaces, avoiding touching one's face, and getting enough sleep and exercise to support a strong immune system. The overall message promotes proactive steps to mitigate illness and emphasizes the importance of community health.

Transcript:   In today's podcast, we talk to Greg Putnam, co-founder, operator, and rancher of Little Belt Cattle Company. This beautiful ranch is a veteran-owned and operated first-generation business dedicated to raising high-quality cattle. The company uses regenerative ranching practices to protect our natural resources and reduce any environmental impact.  Former Navy Seal Greg Putnam talks to us about the challenges and excitement of taking care of approximately 8,000 head of cattle. He speaks to the hard work and dedication of multi-generation ranches, as well as similarities between the military and cattle ranching.

Dirt to Dinner welcomes Colin Murphy, Deputy Director of the Policy Institute for Energy, Environment, and the Economy, and co-director of the ITS-Davis Low Carbon Fuel Policy Research Initiative. He helps guide research and outreach on issues relating to transportation, energy, air quality, and carbon markets, with a primary focus on sustainable fuel policies like California's Low Carbon Fuel Standard. His work bridges the gap between cutting-edge academic science, and the day-to-day challenges of real-world policy making.   Prior to joining the Policy Institute, Colin was a Science Policy Fellow with the California Council on Science and Technology, and an advocate for sustainable transportation and energy policy with the NextGen Policy Center, where he helped extend California's climate programs through 2030. He has a B.S. in Biological Systems Engineering from UC Davis, a M.S. in Science, Technology and Public Policy from the Rochester Institute of Technology and a Ph.D. in Transportation Technology and Policy from UC Davis.

Scientists work every day to unlock more value in the staples we've relied upon for literally hundreds of years. We get better, more nutritious food and innovative new uses that meet real market needs, and we get smarter consumers to boot. Our food system does more than ever before to provide a steady stream of information so we can all make better, smarter food decisions.  None of that happens by chance. It takes money and lots of it. It takes work by thousands of researchers all pointed toward finding answers to some of the toughest issues we still wrestle with in our food system. It takes a concerted effort to get the word out to people. But who's in charge of this endeavor? Not the government, not fancy think tanks, not big business or big universities. All those folks play a role in important roles, but we often overlook what hardworking, financially-challenged farmers who drive research and better consumer understanding of our food.  In this episode of Digging In, we're turning to the peanut industry to provide a stellar example of these organizations that work on behalf of its farmers. The National Peanut Board, a research, marketing and promotion organization for peanut farmers in the U.S., is headed up by Bob Parker, current CEO; and Ryan Lepicier, current Chief Marketing Officer and next CEO. Together, Bob & Ryan have worked for more than a dozen years to turn the commitment of peanut producers across the United States into something really, really important to the interests of consumers everywhere. Here's who we're speaking with in this episode: Bob Parker joined the National Peanut Board, a farmer-funded research, marketing and promotion organization based in Atlanta, Georgia, as its president and CEO in 2012. At the National Peanut Board, he has focused on the mission of improving the economic condition of America's peanut farmers and their families. Those efforts have centered around promoting the increased consumption of U.S.-grown peanuts domestically and internationally, addressing barriers to consumption such as peanut allergy and supporting production research to make peanut farmers more productive, efficient and sustainable.  The 2023 peanut crop is the 47th of Parker's professional career, although he has been around peanuts his entire life. He has a broad range of experience in peanuts and agriculture, both domestically and internationally, from growing, processing, public policy and marketing. Parker is a graduate of the University of Georgia with a degree in agricultural economics. Ryan Lepicier serves as senior vice president and chief marketing officer at the National Peanut Board with a passion for fueling peanut demand and consumption. He will begin his role as NPB president and CEO on January 1, 2024. He and his team are working to make peanuts the most relevant nut among millennial consumers by ensuring people are thinking about peanuts differently, talking about peanuts positively, engaging with peanuts more often, and buying more peanuts.   Lepicier has a bachelor's degree in journalism and communication from the University of Oregon and an MBA from Auburn University. He likes his peanut butter straight from the jar on a spoon. Crunchy, please.

Lynn Dornblaser is a seasoned expert with over 35 years of valuable product trend knowledge and experience at Mintel since 1998. She brings a unique perspective to her work, applying it to tailored client research and engaging in extensive public speaking engagements.    She has been recognized and quoted by esteemed U.S. news organizations, like The Wall Street Journal, USA Today, The New York Times, and CNN. Lynn has also had the honor of serving as a keynote lecturer and speaker for numerous industry groups and sales forums. Prior to joining Mintel, Lynn's expertise in new product trends was showcased as the editor and editorial director of New Product News at various trade magazine publishing companies.    We had the pleasure of tapping into Lynn's vast expertise in our lively discussion about everything food-related! From understanding consumer desires to the evolution of functional and alternative food markets, and even analyzing what brands are getting right and wrong, Lynn provided us with invaluable insights.

Julie Holmstrom is a distinguished Food, Agriculture, and Consumer Packaged Goods Consultant with over three decades of international experience in driving opportunities through comprehensive strategy implementation and Research and Development (R&D) expertise. Formerly serving as Innovation Technology & Quality Director, Nutrition and Technology Solutions at General Mills, her extensive career spans across the globe, where she has consistently excelled in steering product, process, and packaging development and renovation across diverse categories. As a technical strategist, Julie possesses a remarkable ability to bridge the gap between technical possibilities and consumer demands, aligning these aspects seamlessly with business objectives.

Christine Daugherty has both a PhD in plant physiology and a law degree. She is widely recognized as both a deep thinker and active agent of sustainability, working with a wide number of companies and other organizations deeply committed to the idea of sustainability. Christine will talk to us about the business community's commitment to sustainability. She will weigh in on the continuing debate on carbon sequestration. And she will help us understand the parallels between sustainability and regenerative agriculture, including soil management practices. If you believe sustainability is one of the most important topics in today's world of food and agriculture, you definitely want to hear what Christine has to say.

It's no secret that many consumers are integrating a plant-based option into their diets. And, although increasing your vegetable intake is never a bad idea, it's imperative to know what nutrients you may be lacking without eating meat. Read more about this here.

Welcome back to Dirt to Dinner: Digging In, where we dig into what's going on in the food and ag world. In this episode, we spoke with Ahmed 'Eddie' Qureshi about synthetic biology.  Ahmed is currently a founder of Valorant Health, which provides virtual care resources to over 67 million Americans living in rural and underserved areas. Ahmed started in Synthetic Biology wanting to apply its promise of scaling and iterating for maximum impact in healthcare. He was also a co-founder at DNAWorks, a spinout of the University of Washington's Molecular Engineering and Sciences department. You can read more about Ahmed here. Synthetic biology could be the future not only of healthcare, but of our food. This fascinating topic, which is a combination of genetic engineering and computer science, is changing the way we think about food and agriculture.  Simply put, synthetic biology is taking what we know in nature and making it better. Scientists utilizing synthetic biology can change the DNA in viruses, bacteria, yeasts, plants, or even animals to improve human health, the environment, agriculture, and industrial processes. For instance, it is being used to reduce fertilizer usage on crops, enhance milk protein fermentation for use in non-dairy products, to create a plant-based coating to extend the shelf life of produce, and even to turn mushrooms into leather.  In our conversation with Ahmed, we talk about the definition of synthetic biology, as well as the impact artificial intelligence will have on re-designing living organisms into new products. We hope you enjoy this podcast and learn a few new things along the way.

The frequency and intensity of wildfires are on the rise, posing significant consequences for an ever-growing number of people and our agricultural system. But what about the impact on our food system? We had the opportunity to speak with Jay Walter from Greenridge Farming in Oregon; Dave Cameron, the operator of C6 Agri Farms in Omaha, Nebraska; and Don Wysocki, an extension soil scientist at Oregon State University, to gauge their level of concern. Their answer? Well, it's a bit more complex than a simple yes or no...

Many of us use glyphosate, or RoundUp, as a weed killer on our lawns and in our gardens. This product also has applications in agriculture, forestry, and commercial uses. Despite its efficacy, there are big questions regarding its potentially harmful side effects on the environment and human health. Thankfully, Dr. Novy takes the time to educate us on how glyphosate works so we can better understand its pros and cons. And he shares some evidence-based reasons why glyphosate can be used as one tool of many in a toolbox for land and crop management when used judiciously. Dr. Novy runs the San Diego Botanic Garden  in Encinitas, CA, a 37-acre facility with extensive collections of Mediterranean climate plants as well as award-winning children's gardens. He previously served as an environmental consultant on infrastructure projects in the northeastern United States. Dr. Novy completed his Bachelor of Arts degree at New York University and his doctorate at Rutgers University.

Water, water everywhere. But is there enough to drink?  With oceans and aquifers and ice caps, you would think we have plenty. But only about 3 percent of the water we have is potable – and the demand for it is increasing every day. Add to that the need for water for household use, for crop production and food processing and a myriad of other uses, and there's ample reason to worry. Recognized water expert Hubert Fleming sits down with Dirt to Dinner's Digging In to explain why we need to be concerned, and what's being done to make sure we have the water security we need. Fleming will also take a look ahead to see how a more thoughtful and coordinated approach to tackling the subject can work for everyone's benefit. Take a listen and quench your thirst for knowing more about this important issue facing all of us.

Stretching can help your body absorb nutrients from the foods you eat. You'll have a whole new appreciation for touching your toes when you hear about all the benefits it can have on your nutrient intake!

What a waste. And indeed it is when it comes to our food. Experts tell us we waste as much as 30 to 40 percent of our food along the journey from dirt to dinner. But the folks at Easy Energy Systems are applying modern technology in an innovative way to tackle the problem head on – transforming waste into useful products. From environmentally-friendly fertilizers, to biofuels, to soil-enhancing, water-conserving products and a whole host of other things, Easy Energy utilizes modular technology to create a renewable energy cycle. Tune in…it's time definitely not wasted.

There's ample cause to question just how bad the effect of our latest El Niño weather system could be on the ag system and our planet. Is El Niño a reflection of true climate change, or a separate phenomenon? And how significant will El Niño impact global food security?

We visited Oakridge Dairy in Connecticut to witness how a dairy farm can thrive amidst changing consumer preferences and environmental regulations. Will new technologies, such as data management and artificial intelligence, keep farms like Oakridge Dairy resilient for the future?

Dairy cow and cattle farms have been mistakenly blamed for a disproportionate amount of climate change given its production of methane and manure run-off. But let's challenge this assumption by examining a few ways farmers manage their farms and ranches...

Recent scientific research has revealed that diet may play a crucial role in mitigating the adverse effects of all kinds of air pollution, including smoke from fires, on human health. This article delves into the scientific evidence that supports the link between diet and air pollution, and provides insights on how adopting specific dietary patterns can help reduce pollution-related health risks.

Ever leave a barbecue and not feel so great the next day? Many people think they have caught a “summer stomach bug” when in reality they ate something that wasn't cooked or cleaned properly. Let's get ready for BBQ season and avoid all foodborne illnesses! Here's how to properly prep your kitchen or grill.

EWG recently released its annual “Dirty Dozen” produce list, which stokes fears of eating produce with pesticide residues...as if we don't already have enough to fear with COVID. But is EWG right? Or do the benefits of eating produce to maintain our health far outweigh these concerns?

Lucy Stitzer, D2D's founder, believes we should have a choice on whether to buy organic or conventional produce - but wants science to drive the decision, not fear that's caused by a group manipulating data to accommodate their agenda...

Summer is almost here! Soon farmers' markets will be bustling as consumers flock to buy fruits, vegetables, cheeses, and meats from local farmers. While we at D2D enjoy shopping at farmer's market, we had to ask ourselves: what food safety regulations apply to these foods? Is it the same as or different than the foods we buy at the grocery store?

Dr. Joachim is a primary care internist and a medical and clinical nutritionist at his practice in San Diego, California. Dr. Joachim is a Fellow of the American College of Nutrition and has given hundreds of clinical nutrition presentations to doctors, nurses, students, and patients for over 35 years. And to keep things interesting, Dr. Joachim was a tactical physician in the Wilmington, NC Police Department's SWAT Team, undergoing rigorous training to graduate from the Police Academy to serve those wounded in the field. Listen in to extract the varied pieces of wisdom Dr. Joachim has accumulated, both with his practice and in real-life experiences. His insights will provide confidence in your dietary decision-making and quiet the noise from supplement companies that seem to promise the world in one little pill or scoop of powder.

Isabel Smith, MS RD CDN, is a nationally recognized Registered Dietitian and founder of Isabel Smith Nutrition in New York City. Isabel received her Bachelor's of Health and Exercise Sciences from Gettysburg College, and her Master's of Science in Nutrition Communications from Tufts University. Isabel was trained in all areas of clinical nutrition at New York Presbyterian Hospital and has worked with patients at other esteemed academic medical centers, such as Dana Farber Cancer Institute and Hospital for Special Surgery. In her private functional and integrative wellness practice, Isabel works with clients on hormonal balance, weight loss and intuitive eating, allergies, immune health, digestive health, athletic performance, blood sugar control, and more. You can find out more about Isabel on her website.

Ethan Meissner of the Marshfield FFA chapter has been employed at a local meat processing facility ever since asking to work Saturdays at age 15. The skills he learned on the job helped him to become a national proficiency winner in the area of Agricultural Processing Entrepreneurship/Placement.  We spoke with Ethan about how he started from the ground floor, cleaning the facility and assisting customers, where he is now, and what he hopes to do in the future.  He is currently a sophomore studying agricultural engineering at the University of Wisconsin-River Falls and hopes to stay involved in the processing side of the industry since there are many processing-related careers such as creating new equipment and machinery. We can't wait to see what the future has in store for him. Working from the ground floor up, Meissner's responsibilities started with cleaning the facility and assisting customers in loading up their purchased products. His on the job performance has lead to more hours and obtaining experience of mixing, stuffing, and grinding the product as well as cutting fresh product for retail sale. Meissner also engaged in the smoking, curing, packaging and labeling processes. Meissner said at first he was new to interacting with customers and over time gradually improved his communication skills. Since meat processing takes many years of experience, he is looking forward to continuing to learn the trade, he said.

When Emily was a sophomore in high school, her local FFA Chapter in Missouri encouraged Emily to take part in its Ag in the Classroom program. She was soon challenged to grow the existing program and even applied for Ag Ed on the Move, a program that helps teach third-grade classrooms about agriculture commodities. Currently, Emily interns with the local school district, serving as a teaching assistant for seventh and eighth-grade students exploring agriculture. Listen how Emily's entrepreneurial spirit engages children...and perhaps a few of us, too.

Going back to her California roots, Cynthia and her family decided that a vineyard in Healdsburg is just the place for family and friend vacations. What has started out as a novelty is now becoming a full-scale business. Naming it Dancing Vineyard, Cynthia and Lauren's mission is to take the mystery and intimidation out of enjoying wine by creating a product to be enjoyed on all occasions. With their unique crop and acreage, and their focus on the integrity of the vines and soil, we can't wait to enjoy their wine "for the fun of it"! Cynthia and Lauren detail the history of zinfandel grapes, their primary varietal, which have a sweet fruity flavor with a touch of spice. These grapes mix well with other varietals to make the desired wine that is enjoyable to drink, and not daunting to purchase. A historic grape, zinfandel was brought to the U.S. from Croatia in the early 1800s. These grapes mix well with other varietals to make the desired wine. Cynthia graduated from Claremont McKenna College, has her MBA from Harvard, and a Doctorate from the Department of Organization and Leadership at Columbia University. Lauren graduated from Dartmouth and has her MBA from Columbia University. Both Lauren and Cynthia have extensive marketing, consulting, and business management experience.

Bonumose creates delicious, rare sugars that are affordable and healthy. Bonumose has a mindset of "business as a moral imperative" to make a lasting positive effect on the world. How Sweet it Is! Tagatose is a rare sugar that not only tastes sweet but has multiple health benefits, such as fiber and prebiotics. It doesn't affect one's glycemic index and has fewer calories than regular cane sugar. Because it has the same characteristics as sugar, it can be used in baked goods, sports drinks, candy, ice cream, protein bars, the list goes on to include anything that uses regular sugar. Join us as we talk to Ed who has 30 years of entrepreneurial business experience as a founder, investor, adviser, and lawyer. Before co-founding Bonumose, he practiced law for 11 years, co-founded an animal food technology company, and designed/implemented a grant-funded venture investment endowment for a foundation in rural Virginia. He has a Bachelor of Arts and Juris Doctor degrees from the University of Virginia. At the recent Tagatose production kickoff event, the Bonumose team invited Virginia Governor Glenn Youngkin to help scoop the first ceremonial spoonful of tagatose. It was wonderful to see the standing room-only crowd, including investors iSelect Fund, ASR Group, The Hershey Company, Applied Food Sciences, Ed Williams, and our friends from Japan. Read the full press release here.

Brennan, an FFA member of the Hanford Chapter in California, loves soil science. His particular interest is examining the effect of fumigating soil to manage plant parasites called nematodes. His research involves examining orchard soils that were previously planted with an orchard to determine the soil's current health. Brennan's previous research focused on examining the health of pruned trees in various fumigated soils to determine if ‘replant syndrome' was caused by nematode populations. Replant syndrome is when tree fruit yields decrease as trees are repeatedly planted in the same nursery. Let's listen in as Brennan explains the practical applications of his work in soil science and what he has in store next for the ag community. Want to read more inspiring stories from our Future Farmers of America? Click here.

Based in Sydney, Megan joined Mintel in 2018 with over 26 years experience in the food and drink industry. In her current role as Senior Food and Drink Analyst, Megan's expertise gives her unique insight into consumer demands, industry trends and key market developments across the protein sector. She also specialises in the Mintel Purchase Intelligence tool helping clients understand what drives consumers to purchase new product innovations. Immediately prior to joining Mintel, Megan worked for the global flavour and fragrance company Givaudan where she managed the Oceania flavour portfolio team and connected industry-leading flavor technology with global macro trends. Megan holds a Bachelor of Applied Science degree in Food Technology from The University of Western Sydney Hawkesbury, and a Graduate Certificate in Marketing from The Royal Melbourne Institute of Technology.

Richard will introduce us to the wonderful world of peanuts – and the important role they can play in helping the world satisfy its hunger for more protein. Listen to him explain the different kinds of peanuts, and the amazing nutritional benefits of this plant protein. Hear him describe how the peanut industry is working to find more ways to deliver peanuts to kids and adults around the world. If you still find comfort in a delicious peanut butter and jelly sandwich, you are going to love to hear Richard tell us about some of the imaginative ways that old favorite is being delivered in new and creative ways to accommodate our modern lifestyle. Richard also will tell us about some of the opportunities for American peanut farmers in foreign markets – and how the industry is making sustainability one of its top priorities. There's something for everyone in this episode of Digging In. It's a conversation you'll find interesting and informative. So grab that handful of peanuts – or maybe a nice PB&J – and join us for what we believe is a very special podcast. And maybe a glass of milk, too.

Steve McMenamin is the manager of Versailles Farms, a Connecticut-based market-garden operation at the forefront of regenerative agriculture. Versailles Farms' mission is to grow food for the community with an emphasis on nutrient density, flavor, and good digestion.  Steve and his wife, Ingrid, started the farm in 2013 after selling Versailles Bistro, a local institution, taking it out of bankruptcy and earning a 4-star review by the New York Times in 2010. Steve is also the executive director of the Greenwich Roundtable, a non-profit research and education group, and publisher of best practices that focus on long-term investing. Steve learned almost everything he knows about agriculture from his grandfathers and YouTube.  

In our discussion, Curt will outline some of the things he and other smart, innovative farmers do to get ready for the worst. We'll talk about the efforts being made to improve water management as a key element of farm management. We will hear about new technology and the enormous investments being made in tools for reducing water use, and relying on crops with greater drought resistance. We might also be surprised to hear why trade is an important part of the answer to drought. Climate change is making drought and other weather extremes ever more likely. So take a few moments to join in with Nate and Dirt to Dinner's Garland West to hear all the things people like Curt are doing to deal with this enormous challenge to our farming system – and our food security.

iSelect was created to help solve a complex web of interrelated challenges with food and human health. By connecting investors with the innovative companies fixing these industries, iSelect provides the network to create investment opportunities that are making a real impact on the future of our world. Mark has over 25 years of experience in investing, executive leadership and business development while growing six early-stage funds/companies. He has extensive experience in impact investing, as an investor, developer, and operator. Most recently he was EVP Business Development for Cadenza Innovation, a leading energy storage technology company. Previously, he was CEO of HPA Sonics, an early stage specialty materials company developing a clean process for the production of a key LED raw material. Prior to that, he was CEO of Greenleaf Biofuels (now American Greenfuels). At Greenleaf, he and his partners built the largest waste-to-biofuel plant in the Northeast U.S. Formerly, Mark was an investment banker at Progress Partners where he led the clean energy practice, and a Managing Director of two long/short equity hedge funds that he helped grow to $500M in combined assets. Mark has B.S. in Finance from Babson College.

Prior to TNC, Jack Bobo served as CEO of Futurity, a food foresight company and is the author of the 2021 book, "Why Smart People Make Bad Food Choices". Recognized by Scientific American in 2015 as one of the 100 most influential people in biotechnology, Jack is a global thought leader who has delivered more than 500 speeches in 50 countries on the future of food. He previously served as the Chief Communications Officer and Senior Vice President for Global Policy and Government Affairs at Intrexon Corporation. Prior to joining Intrexon, Jack worked at the U.S. Department of State for thirteen years as a senior advisor for global food policy. An attorney with a scientific background, Jack received a J.D., M.S. in Environmental Science, B.S. in biology and B.A. in psychology and chemistry, all from Indiana University.

High food price inflation isn't here to stay. And even with recent price increases, we're still getting an exceptional deal on the food we buy today – and a much better deal than we did in the past. While some surprising factors will continue to place upward price pressure on certain parts of our food system, consumers still have the power to manage their food costs to avoid the worst effects of higher food costs. Listen to our "Digging In" podcast to hear Wells Fargo Chief Agricultural Economist Michael Swanson tell us why he believes there's more to the food inflation story than just the scary numbers we see in headlines, or the bigger bill at the checkout counter. Learn more about where the real drivers of higher food costs are across our modern food chain. Listen to his comments on the mistakes we could make in the battle to combat climate change – mistakes that could do more harm than good to our environment. And pay special attention to his advice for consumers on dealing with rising food costs at the supermarket.  It's all on Dirt to Dinner's podcast, Digging In, where we dig into subjects that help you better understand our modern food system and make informed choices with the food you eat.

What strikes us about Dr. Goldberg's passion is his desire to unite the food system, as evidenced in his most recent book, Food Citizenship. It highlights a series of interviews asking pertinent questions to those who think about health, nutrition, sustainability, food safety, and governance. He doesn't believe there has to be a 'winner' or a 'loser.' He believes in capitalism which proves that companies can still work together to create value for the consumer and value for themselves.  Dr. Goldberg understands that most corporations, farmers, scientists, and those who make our food believe in protecting the environment and making the high-quality, cheap food we have come to expect. His comments captured that idea repeatedly - the power of personal contact, real dialogue, and human interaction as the foundation of dispelling mistrust and suspicion and allowing those 'win-win' opportunities to proliferate. That, he observed, is a key to dealing with all the demands placed on the ag system - in adapting and evolving to deal with food security, environment, nutrition, better food products, etc. on top of feeding 9-10 billion mouths. Dr. Goldberg is very proud of his latest accomplishment in creating the PAPSAC organization (Private and Public, Scientific, and Consumer Food policy symposium) which brings suppliers, producers, processors, distributors, consumers, scientists, and government leaders together to discuss how to utilize technology constructively and create a socially, environmentally, and economically-sound food system. Together with John H. Davis, Dr. Goldberg developed the Agribusiness Program at Harvard Business School in 1955. From 1970 to 1997 he was the Moffett Professor of Agriculture and Business and head of the Agribusiness Program. Since 1997, he has chaired the Agribusiness Senior Management Seminars at Harvard Business School as Emeritus Professor and currently teaches a course on Food Policy and Agribusiness at Harvard's John F. Kennedy School of Government. He is also the author, co-author and/or editor of 23 books and over 110 articles on the global food system. We hope you enjoy listening to our discussion with Dr. Goldberg.

As the granddaughter of a farmer and growing up in California's Central Valley, one of the nation's most productive agricultural regions, Hayley applies her industry knowledge and natural curiosity to unearth the food myths traveling around today, including debunking popular fad diets, fast-nutrition, and myths about ‘quick' dietary fixes. Hayley also researches and writes about the intersectionality of regeneration and sustainable growing methods that will safely produce enough food for future generations. Hayley is a graduate of the University of California Santa Barbara with degrees in Sociology and Marketing.  She moved to New York shortly after graduation, where she worked in sales and marketing for almost a decade before joining D2D.

Hillary believes in the power of research to substantiate sound decision-making, especially when it comes to learning about our food system. Hillary's earlier career centered on forecasting consumer trends and researching potential investment ideas in the healthcare and consumer goods spaces. But as her family grew, Hillary's priorities shifted. So, in 2017, she enthusiastically joined D2D. Given her love of cooking, she'll write about the issues affecting our decision-making at the grocery store. This often includes all those gimmicky labels we see on our foods that make us falsely assume one product is superior. The worst offender to date? "Non-GMO" salt.

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.

We will be talking with everyone in the food system, from farmers to scientists and nutritionists, to discuss important issues in their field. And we'll connect the dots along the way by asking how these experts see the food industry working together to provide safe, nutritious food for all. Please enjoy visiting our site to listen, and send us your thoughts as we embark on this new platform. Happy reading and listening! - The Dirt to Dinner Team

Lucy's passion for ensuring people everywhere have access to healthy, safe, and sustainable food began when her first child of three was born. Lucy and two of her sons have a unique blood disorder which encouraged them to ‘eat well' and live a healthy lifestyle. She began researching which foods are the most nutritious. What the young, working mom discovered was a vast and complex food system. There was (and still is) a wealth of misinformation, fads, and outright lies about the global food system. Lucy's journey with her sons inspired her to research and understand the science around food and food production. As a former Board Member of her family's agricultural company, Cargill, she developed a strong understanding of the food supply chain. Lucy strives for a world where global food is grown sustainably, nutritiously, and affordably and will often ask food producers and industry experts, “what needs to change to achieve this objective?” This is not easy as each country has its unique culture, income levels, political environment, and arable land. And most countries are not self-sufficient with their food supply, as many participate in global food trade. Yet still, the consumer can ask whether their food was grown sustainably using innovation, technology, and sound science. Lucy loves excitement and fun activities with her three boys and husband. She runs, skis, golfs, gardens, rides motorcycles, and flies airplanes.