Farm to Future

Join us for a deep dive into the world of chemical-free farming with Clint Brauer, CEO and Founder of Greenfield Robotics. From autonomous weeding robots to regenerative agriculture practices, Clint shares how technology can help scale sustainable farming while keeping farmers' needs at the forefront. We explore the challenges of agricultural chemicals, the importance of soil health, and a vision for localized, nutrient-dense food systems.About Clint:Clint Brauer is a third-generation farmer from Kansas who is on a mission to eliminate harmful chemicals through food production by leveraging robotics. His journey began in 2020 when he abandoned his role as an LA-based tech executive to help his family and its farm after his father was diagnosed with Parkinson's, a disease linked to a 200–600% increased risk when exposed to herbicides. With numerous farmers using his Robots-as-a-Service and two consumer packaged goods deals under his belt, it's safe to say he's on track.Links:Greenfield Robotics crowdfunding campaignWebsiteLinkedInInstagramDiscounts Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE Get 40% the CircleDNA's Premium DNA test with code JANEZHANG: https://circledna.com/premium Connect with Jane Z. Instagram: @farm.to.future Email: jane@farmtofuture.co

In this episode, we explore how Danish startup Agrain is revolutionizing food sustainability by upcycling spent grains from breweries into nutritious food ingredients. Aviaja Riemann-Andersen shares how these grains, far from being "waste," actually develop enhanced nutritional profiles and unique flavors through the brewing process. The conversation spans from the technical aspects of grain processing to broader themes of circular economy and sustainable food systems.About Aviaja Riemann-AndersenAviaja is one of the pioneers of the Scandinavian food tech scene. In 2018 she co-founded Agrain by Circular Food Technology. Agrain's mission is to change the food system to become circular, by developing delicious and nutritious ingredients made from upcycled spent grains. Agrain is working with unique and patented processes.Circular economy and respect for our planet are the guiding principles for Aviaja, and through her work with Agrain and in several committees, she is promoting a more sustainable future. Aviaja is a Board member in the Danish Plantbased Food Association and a board member in The Danish Food and Drink Federation. From 2021-2022 she was a member of the Government's Green Advisory Board. Agrain has since June 2022 been a proud member of the EIT Rising Food Star Programme.Privately, she lives in Copenhagen with her two daughters, she is a hot yoga heavy user. She has a MSc in economic and Japanese from Copenhagen Business School and worked 15 years in cosmetics before she joined the food industry.Connect with Agrain:Website: www.agrainproducts.comInstagram: @agrainproductsLinkedIn: Agrain by Circular Food TechnologyFit, Healthy & Happy Podcast Welcome to the Fit, Healthy and Happy Podcast hosted by Josh and Kyle from Colossus...Listen on: Apple Podcasts SpotifyDiscounts Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE Get 40% the CircleDNA's Premium DNA test with code JANEZHANG: https://circledna.com/premium Connect with Jane Z. Instagram: @farm.to.future Email: jane@farmtofuture.co

Ever wondered how modern breeding techniques are making cattle farming more sustainable? This week, we dive deep into the world of cattle IVF with Dr. Cara Wells, a reproductive physiologist and founder of EmGenisys. She explains how advanced reproductive technologies are helping create more efficient, climate-friendly cattle while improving animal welfare and food production.About Dr. Cara WellsDr. Cara Wells is an entrepreneur, inventor, and animal scientist who has revolutionized the field of embryo evaluation technology. After earning her B.S. and PhD in Animal Science from Texas Tech University, she gained valuable experience working in both animal and human clinical IVF laboratories. This unique perspective helped her identify key industry challenges and opportunities.As the founder of EmGenisys, she holds 8 issued US patents, 8 US patents pending, and 54 international patents. Under her leadership, EmGenisys has gained national and international recognition, secured seed funding, and expanded into new markets including human health and space agriculture.Beyond her work at EmGenisys, Cara is passionate about mentoring the next generation of entrepreneurs and serves in advisory roles for multiple companies, including ventures in pollinator conservation, epigenetics, and biometric sensors. She lives in Dripping Springs, TX with her husband, 2 horses, boxer dog, and cat.Dr. Cara Wells on LinkedIn: https://www.linkedin.com/in/cara-wells-phd/Website: https://www.emgenisys.co/ Discounts Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE Get 40% the CircleDNA's Premium DNA test with code JANEZHANG: https://circledna.com/premium Connect with Jane Z. Instagram: @farm.to.future Email: jane@farmtofuture.co

Jane Z. shares key insights and innovations from the THRIVE Global Impact Summit, exploring the intersection of technology, sustainability, and agriculture. From AI-powered pesticide reduction to lab-grown chocolate, discover how startups and major agricultural companies are tackling climate change and food sustainability challenges.Links:VOTE for Chef Dr. Mike to join RJK Jr.'s health policy teamRaw milk episode with Mark McAfeeJoel Salatin's USDA appointment newsKey Topics Covered:Innovative pesticide alternatives and precision agricultureDairy industry sustainability initiativesCellular agriculture and fermentation technologiesClimate adaptation in berry farmingCarbon utilization in agricultureEmerging food technologies and startupsFeatured Companies & Innovations:DeepAgro: AI-powered precision pesticide applicationGreenfield Robotics: Chemical-free weed managementEmGenisys: AI-enhanced cow IVFDriscoll's: Global berry production and climate adaptationKokomodo: Lab-grown chocolateNXW Nutrition: Algae-based milk alternativesAgrain: Upcycling grains from breweriesOnego: Egg protein from fermentationDiscounts Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE Get 40% the CircleDNA's Premium DNA test with code JANEZHANG: https://circledna.com/premium Connect with Jane Z. Instagram: @farm.to.future Email: jane@farmtofuture.co

Episode Highlights:Making sense of the recent Kellogg's food dye petition and what it means for ultra-processed foodsResearch showing how ultra-processed foods affect weight gain regardless of macronutrients How chewing food impacts GLP-1 production Why replacing artificial ingredients with natural ones may not solve core issuesThe complex relationship between food manufacturers, pharmaceutical companies, and healthcare systemsThe importance of the "food matrix" and processing methods beyond ingredientsAbout Chef Dr. Mike: Chef Dr. Mike is a cardiologist turned culinary medicine expert who combines his medical expertise with a deep understanding of food science and cooking. He teaches healthcare providers and the public about the connections between food, health, and medicine through his work with culinary medicine programs and his weekly column at the Center for Food is Medicine.Links & Resources:Gluten-free artisan bread recipe

If you've ever thought about how much food goes to waste in restaurants, today's episode we're going behind the scenes to see what happens to those leftovers. Robert Lee is the co-founder and CEO of Rescuing Leftover Cuisine, and he's been tackling this issue for over a decade.Robert started rescuing food back in college, where he would deliver dining hall leftovers to a nearby homeless shelter. Almost 15 years later, he's built and scaled this non-profit to saving millions of pounds of food from ending up in landfills and feeding countless people across the country. Robert's going to share the nuts and bolts behind their logistics model and business model, how they pivoted during the pandemic when restaurants shut down, and the big role that city governments can play when it comes to food rescue. About Robert Robert Lee is the CEO & Co-founder of Rescuing Leftover Cuisine, Inc (RLC). With a Bachelor's degree at the Stern School of Business at New York University and experience working in finance at various Wall Street firms, Robert Lee left a future career in finance to work on growing RLC. RLC has been providing food rescue services since 2013 and is headquartered in New York City. RLC was incubated by Blue Ridge Labs @ the Robin Hood Foundation and since then has expanded across the nation. In addition, Mr. Lee has been honored as an Obama Leader USA, Gates Millennium Scholar, CNN Hero, Forbes 30 Under 30 for Social Entrepreneurship, NYC Food Policy 40 Under 40, and Youth Action Net Fellow. Website: https://www.rescuingleftovercuisine.org/Instagram: @rescuingleftovercuisineDiscounts Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE Get 40% the CircleDNA's Premium DNA test with code JANEZHANG: https://circledna.com/premium Connect with Jane Z. on Instagram at @farm.to.future

Tamir Barzilai is the CEO and co-founder of Honeycomb.ai, a company dedicated to building the next gen for food discovery for people with dietary restrictions. His company is pioneering an end-to-end dietary pipeline from restaurants to aggregators to consumers, powered by their in-house AI model called RAMS-E. Tamir has spent the last decade working in FoodTech, working with small mom and pop restaurants, to national chains, to Fortune 500 level food companies. After being diagnosed with Ulcerative Colitis, he set out to make ingredient transparency the norm rather than the exception. To date, Honeycomb.ai has helped over 1 million people find suitable food across their product-line. Download the Honeycomb app at get.honeycomb.aiConnect with TamirEmail: tamir@honeycomb.aiInstagramDiscounts Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE Get 40% the CircleDNA's Premium DNA test with code JANEZHANG: https://circledna.com/premium Connect with Jane Z. on Instagram at @farm.to.future

My grandmother was one of those rare, special humans to live to 100 years old. And she actually lived up until earlier this year in February, 2024. In a way, this episode is in her honor because she was one of the more plant forward people in my life. My grandma was a Buddhist and she had the utmost respect for food, whether it came from animal or plants or fungi.Today's topic is all about plant-based and plant-forward diets. There's been a huge shift in food trends where about 10 years ago, being vegan and vegetarian was all the rage. And now, we've swung the pendulum to carnivore and animal-based diets. But when it comes to real scientific evidence around health outcomes, what do the studies say? Are plant-based diets actually healthier for us? And who better to speak on this topic than Chef Dr. Mike, our resident culinary medicine expert. LinksChef Dr. Mike's article: Plant-based Meat Alternatives Study Spotlight Take-Away Study: Plant-Based Meat Analogs and Their Effects on Cardiometabolic HealthStudy findings: Adventist Health Studies fact sheetStudy: Blue ZonesArticle: Gratitude before meals  Article: Galaxy's centre tastes of raspberries and smells of rum, say astronomersConnect with Chef Dr. MikeWebsite Instagram YouTube Connect with Jane Z. on Instagram at @farm.to.future

So I recently saw my mom for her 60th birthday (happy bday mom!) and I got the chance to ask her whether I was breastfed as a baby. I wanted to know because we've had several experts on the show talk about how important breast milk is for a baby's gut and microbiome and immune system development. And I know that I was born by C-section, which is also not as good for your gut as a vaginal birth. And as y'all know I have had plenty of gut issues in my adulthood and I wanted to know if formula had anything to do with that. Lo and behold, the answer is yes I was indeed fed formula as a baby, because that was the gold standard back in the day in China. So that was a bit of an epiphany where I pieced together C-section birth, formula fed, and now I have a super sensitive gut. And this is not a knock on my mother, who is the best mom in the world. She did exactly what she was told and what was she was told happened to be not the best information. And that's why I wanted to bring on Dr. Kavita today. She is an Australian-based family doctor who is trained as a lactation consultant and she's helped thousands of families navigate breastfeeding and the first few critical months of parenthood. Today we talk about that fascinating connection between living breast milk and the infant gut, going deep on the science, and we also discuss the most common reasons moms give up on breastfeeding and how they can be prevented. Dr. Kavita runs an active Instagram page @breastfeedingwithdrkavita and has a ton of resources on her website letstalkbreastfeeding.com. If you are a new or expecting mom or dad I highly encourage you to give her a follow. Connect with Dr. KavitaWebsite: https://letstalkbreastfeeding.com/InstagramConnect with Jane Z. on Instagram at @farm.to.future

Can you believe it is 2024 and we don't have a single gluten-free bread that tastes amazing and is widely available. Why can't I go into a fast food chain and order a burger with good GF bread!? I know a lot of y'all are gluten-free like me, whether you're gluten intolerant or celiac or choose to cut gluten out of your diet. One of the most common questions I get is, "What gluten-free breads do you like that actually tastes good?" Because so often gluten-free bread is small and dry and just does not taste like bread at all.  I've been gluten-free for about 6 years and I've tried dozens of gluten-free breads at this point. Today I'm going to share my top picks! Jane's Top GF bread recommendations:Greenlite artisan breadAgainst the Grain baguettesBase Culture Keto BreadBread Srsly SourdoughPrairie Foods spelt sourdoughIf you're gluten-intolerant, you may have a chemical sensitivity to glyphosate, not necessarily gluten. In which case, organic flour/bread/pasta may sit well with you! Here are some organic options: Better Basics Milling (organic flour)Bluebird Grain Farms (organic flour)Cultures for Health sourdough startersVignoli Egg Pasta - Use code FARMTOFUTURE for 15% off your order at Vignoli Learn more:Glyphosate episode with Kelly RyersonGlyphosate impact on microbiome Connect with Jane Z. on Instagram at @farm.to.future

Chidozie Ojobor is a scientist-entrepreneur and is the cofounder and Chief Science Officer at Vitract, a microbiome company providing comprehensive and accessible gut testing to clinicians to improve the gut health of their clients/patients. Chidozie started his academic career in virus research, where he studied rotaviruses that cause gastroenteritis in children under the age of 5. Afterwards, he completed his PhD in Molecular Genetics at the University of Toronto where he was genetically engineering bacteriocins as novel therapeutic tools against bacterial pathogens. Chidozie developed interest in the microbiome during his doctoral research when he realized that the therapeutic entity he was developing had the potential to manipulate complex biological ecosystems such as the gut microbiome. After his PhD, he then cofounded Vitract, a microbiome company that provides insight into gut health based on the composition of gut bacteria in stool samples. Chidozie and his team are leveraging molecular sequencing techniques, AI and the robust body of scientific evidence associating the gut and overall health, to build comprehensive gut health solutions for Canadians and Americans.Get 25$ off your Vitract gut test with code FARMTOFUTURE at https://vitract.com/Scientific studies:Experimental mouse study on maternal glyphosate exposure and ASD:  https://pubmed.ncbi.nlm.nih.gov/32398374/ Epidemiological study on antibiotic use in infants and ASD:  https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10164008/ C-section births and ASDHuman cohort study involving 5 million births https://pubmed.ncbi.nlm.nih.gov/28017932/ Experimental study in mice https://pubmed.ncbi.nlm.nih.gov/33903690/ Connect with Vitract:WebsiteInstagramLinkedInFacebookConnect with Jane Z. on Instagram at @farm.to.future

Our gut health queen is here! Aicacia Young - you guys really loved our episode last month all about IBS and how to diagnose your symptoms. So we have her back on the pod today for a Q&A. We've got a jam packed episode - we're gonna cover how much protein you should be eating in a day, how to figure out what specifically in dairy triggers you, the one magical supplement everyone could benefit from, why you should do a gut detox before getting pregnant, and the two supplements to take for a proper gut detox. And we get Aicacia's hot take on some of the trendy supplements out there like Athletic Greens and Seed probiotics.Aicacia Young, RDN is a Registered Dietitian and product developer who specializes in gut health and microbiome education. Her own health complications as an adolescent drew her to the field of Human Nutrition, where she worked in a Functional Medicine clinic helping people address their autoimmune issues through the lens of gut health. Her passion and curiosity around the gut microbiome led her to join a microbiome therapeutic company, where she served as the Director of Scientific Affairs. During this time, she lectured at medical conferences around the country, developed a cutting-edge microbiome test, and created the company's product protocols. Today, she serves as the Chief Scientific Officer at Silver Fern Brand, where she formulates innovative products, develops product protocols, and provides product training to consumers and health practitioners.Listen to our first episode with Aicacia on Spotify or Apple PodcastsWe have a website! Explore episodes by topic at https://farmtofuture.co/ Shop Silver Fern gut health products: https://www.silverfernbrand.com/Connect with AicaciaInstagramSilver Fern brandWebsite Connect with Jane Z. on Instagram at @farm.to.future

I had given up on dairy about a decade ago and it wasn't until I got into fitness and weightlifting and really needed to up my protein intake that I realized dairy is an excellent whole food source of protein. So if you are lactose intolerant like me or simply don't tolerate dairy well, but you really want to enjoy milk or ice cream or cheese, etc. here are 3 types of dairy products you should try!Raw milkMilk fact sheet - Weston A. Price Foundation Study: A systematic review and meta-analysis of the effects of pasteurization on milk vitamins, and evidence for raw milk consumption and other health-related outcomesGet 10% off raw milk and other regenerative foods: www.farmmatch.com/janeRaw milk finder (USA)Raw Farm (California)A2 dairyStudy: Benefits of A2 Milk for Sports Nutrition, Health and PerformanceWhat is A2 organic milk?Alexandre Family Farm 100% grass-fed regenerative milka2 milk grass-fed whole milkGoat and sheep milk Differences and benefits vs cow's milkBellwether sheep milk yogurtPlant-based milksMalk OrganicsCalifia Farms Organic Unsweetened Almond milk Almond CowConnect with Jane Z. on Instagram at @farm.to.future

Serving as the professor and clinical supervisor at Emperor's College of Chinese Medicine, Santa Monica, Dr. Helena Zhang (PhD, LAc, NCCAOM) is certified by Californian and National Boards. She brings over 25 years of experience to her patients practicing acupuncture, Chinese herbal medicine, and qi gong. With a focus on assisting women in the entire reproduction journey, from fertility, pregnancy, pre-labor to postpartum and breastfeeding, she created the unique JG Acupuncture-Hypnosis method comprised of a total of 8 tailored protocols to ease and accompany women's reproductive life. Dr. Zhang is also an expert in dealing with other female issues such as painful menstruation, premenstrual syndrome, menopausal symptoms, depression, anxiety, and insomnia. Connect with Dr. Helena ZhangWebsiteYouTubeInstagramFacebookConnect with Jane Z. on Instagram at @farm.to.future

Aicacia Young, RDN is a Registered Dietitian and product developer who specializes in gut health and microbiome education. Her own health complications as an adolescent drew her to the field of Human Nutrition, where she worked in a Functional Medicine clinic helping people address their autoimmune issues through the lens of gut health. Her passion and curiosity around the gut microbiome led her to join a microbiome therapeutic company, where she served as the Director of Scientific Affairs. During this time, she lectured at medical conferences around the country, developed a cutting-edge microbiome test, and created the company's product protocols. Today, she serves as the Chief Scientific Officer at Silver Fern Brand, where she formulates innovative products, develops product protocols, and provides product training to consumers and health practitioners.Get 10% off spelt sourdough bread and other Prairie Foods at www.farmmatch.com/jane/prairiefoodsDon't live in the Northeast? Check out the farms in your area that deliver right to your door: www.farmmatch.com/jane Shop Silver Fern gut health products: https://www.silverfernbrand.com/Connect with AicaciaInstagramSilver Fern brandWebsite Connect with Jane Z. on Instagram at @farm.to.future

Claudio Vignoli is an Italian Oleologist, Master Miller and Olive Oil Sommelier with over 25 years of experience in the olive oil industry. From 1996 until the end of 2007, he worked as an Export Sales Manager for the world's leading manufacturer of olive oil mills. In 2007, he founded his own company, Claudio Vignoli Group, providing technical and marketing consultancy to olive oil producers around the world.Claudio Vignoli also provides his expertise in the olive oil industry to two multinational consulting firms: GLG, Gerson Lehrman Group and GUIDEPOINT GLOBAL LLC. In 2015, he founded a bottling company in the U.S. called Miami Olive Oil & Beyond LLC, which imports bulk EVOO from the Mediterranean and bottles in Miramar, FL, for the retail and food service industry. With this company, he produces the private label of several major U.S. distribution companies, cruise lines, hotel and restaurant chains.His mission is to educate buyers, chefs, and other industry professionals to understand, appreciate, and select high-quality olive oils through in-store demos, tasting classes, workshops, etc. He is also an independent advisor for several brands in Australia, California, Uruguay, Spain, and Italy. In 2022, he founded a brand that bears his name, Vignoli Food, which produces premium quality EVOOs, Balsamic Vinegar of Modena and other typical Italian pantries.He has been a member of O.L.E.A. (Association of Olive Oil Experts and Tasters) since 2017. He is often involved as a keynote speaker, jury member in international olive oil competitions, and presenter at industry events in Australia, Argentina, Uruguay, and Peru. He is also a regular member of the jury at CIOOC, Canada International Olive Oil Competition, London International Olive Oil Competition and EIOOC, European International Olive Oil Competition.Get 15% off Vignoli olive oils and Italian foods with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTUREGet 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/janeLinks Episode with Emily Lycopolus on sourcing olive oils - Spotify and Apple Podcasts Episode with Emily Lycopolus on olive oil for skincare - Spotify and Apple Podcasts Easy Mandarin Martini recipe Connect with VignoliShopInstagramTikTokFacebookConnect with Jane Z. on Instagram at @farm.to.future

Hi friends! Enjoy this revisit of my interview with farmer Joel Salatin from 2022 while I recover my health. Looking forward to sharing tons of exciting new content very soon! Much love, Jane. Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/janeGet 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTUREJoel Salatin, 64, calls himself a Christian libertarian environmentalist capitalist lunatic farmer. Others who like him call him the most famous farmer in the world, the high priest of the pasture, and the most eclectic thinker from Virginia since Thomas Jefferson. Those who don't like him call him a bio-terrorist, Typhoid Mary, charlatan, and starvation advocate.He co-owns, with his family, Polyface Farm in Swoope, Virginia. Featured in the New York Times bestseller Omnivore's Dilemma and award-winning documentary Food Inc., the farm services more than 5,000 families, 50 restaurants, 10 retail outlets, and a farmers' market with salad bar beef, pigaerator pork, pastured poultry, and forestry products. When he's not on the road speaking, he's at home on the farm, keeping the callouses on his hands and dirt under his fingernails, mentoring young people, inspiring visitors, and promoting local, regenerative food and farming systems.In this episode, Joel shares how his family turned the worst piece of land into one of the most biodiverse farms in the country, why we ended up with a chemical-based agriculture system post-WWII, and what it will really take (logistically, financially, personally) to shift to a large-scale carbon-based food system. Connect with Joel:Polyface Farms: https://www.polyfacefarms.com/Connect with Jane Z. on Instagram at @farm.to.future

Hey friends, happy new year! Hope you had a wonderful holiday and ate lots of good food. I certainly feasted and got to enjoy my dad's cooking for about two weeks straight, so no complaints. And if you're like me and overdid it a bit with the desserts or heavy meals or just feel like you need a reset, especially if you've been traveling, I'm here with Chef Dr. Mike today to share some tips on how to give your gut a proper rest. We talk about doing a fermented juice detox, intermittent fasting, and some of the science behind how your gut microbiome connects with your circadian rhythm and the seasons. Testing kits Vitract gut test: https://vitract.com/ Use code JANEZHANG for 40% off the Premium DNA test from Circle DNA: https://circledna.com/premium Links R's Koso Japanese postbiotic drink: https://rskoso.com/Chef Dr. Mike's pizza dough recipe: https://chefdrmike.com/recipes/breads/neapolitan-pizza-dough/ Connect with Chef Dr. MikeWebsite: https://chefdrmike.com/Instagram: https://www.instagram.com/realchefdrmike/YouTube channel: https://www.youtube.com/channel/UCJ77UNYMvQKOqClng6REJOQConnect with Jane Z. on Instagram at @farm.to.future

Olive Oil Sommelier, educator, and author of eight cookbooks, Emily Lycopolus is the Olive Oil Critic. With a degree in Life Science from Queen's University and an MA in Cultural Anthropology, her love of science and discovery has blended with her deep love of food and flavour — her kitchen is a lab for discovery and learning. Since being introduced to olive oil at an olive grove owned by her husband's family, she has dedicated her life to the ingredient.Episode on olive oils for cooking: https://open.spotify.com/episode/6UORAfEgifU0UDix0ViBZ1?si=fb63822f93094a94Sourcing tips for skincare olive oil: Varieties: Look for Koroneiki or Coratina varieties for high antioxidant content Check the harvest dateMake sure it's extra virgin and cold pressed It should state a variety and a single source (ie. not a mix from different countries)It should leave a peppery finish on your palate Get 10% Vignoli olive oils with code FARMTOFUTURE at shop.vignolifood.com. Get another 20% off your first purchase when you sign up for their newsletter. Connect with EmilyWebsite: https://oliveoilcritic.com/Cookbooks: https://oliveoilcritic.com/cookbooks/ Instagram: https://www.instagram.com/oliveoilcritic/ Connect with Jane Z. on Instagram at @farm.to.future

Julia Putzeys is the founder and general manager of the Trash Panda App. As a certified Nutritional Therapy Practitioner, Julia combined her career in software product management with her passion for health and wellness. The concept for Trash Panda was ignited when she realized how many harmful additives are in our food today, and the impact they have on chronic disease. As a mom of two who lives in San Diego with her family, she's passionate about advocating for a happier, healthier future.Use code FARMTOFUTURE for $10 off the Trash Panda App premium membership! ($30 yearly instead of $40)  https://www.trashpandaapp.com/Scanning food products is free on the app! With Premium, you can set your dietary restrictions (eg. gluten, dairy, allergies) and save your favorite products in lists! Instructions to redeem code: https://www.trashpandaapp.com/the-trash-panda-membership Links:California Food Safety Act https://www.nytimes.com/2023/10/18/well/eat/food-additive-ban-california.html. Banned ingredients: Red Dye No. 3potassium bromatebrominated vegetable oilpropylparaben Whole Foods banned ingredients list: https://www.wholefoodsmarket.com/quality-standards/food-ingredient-standardsTrader Joe's banned ingredients: https://www.traderjoes.com/home/FAQ/product-faqs Whole Foods Top 10 Food Trends for 2024 https://media.wholefoodsmarket.com/whole-foods-market-forecasts-top-10-food-trends-for-2024/ Connect with JuliaTikTok: https://www.tiktok.com/@trashpanda_appInstagram: https://www.instagram.com/trashpanda_app/Connect with Jane Z. on Instagram at @farm.to.future

Learn about the whole food approach to preparing your body for motherhood (and fatherhood). Chef Dr. Mike answers your questions about when to take prenatal vitamins, foods to support fertility, and the crucial window where what you eat will affect your child's health for years to come. Michael S. Fenster, MD, better known as Chef Dr. Mike, is one of a handful of physicians worldwide to hold both culinary and medical degrees and is the only Interventional Cardiologist, and Professional Chef to do so. Through his Culinary Medicine program at the University of Montana, speaking events, articles, books, personal outreach, and media appearances, Chef Dr. Mike has become the voice of Culinary Medicine. His message empowers people to take control of their health, wellness, and happiness through a positive relationship with food.Use code JANEZHANG for 40% off the Premium DNA test from Circle DNA: https://circledna.com/premium  Links mentionedEpisode on NOVA classification: https://open.spotify.com/episode/1JSq6bAm2tOOkocwWm5pLj?si=76e2788039c347c8 NOVA food groups - cheat sheet: https://ecuphysicians.ecu.edu/wp-content/pv-uploads/sites/78/2021/07/NOVA-Classification-Reference-Sheet.pdf Dutch famine study: https://www.nytimes.com/2018/01/31/science/dutch-famine-genes.htmlBig Tobacco & ultra-processed foods: Daily Mail / USA TodayConnect with Chef Dr. MikeWebsite: https://chefdrmike.com/Instagram: https://www.instagram.com/realchefdrmike/YouTube channel: https://www.youtube.com/channel/UCJ77UNYMvQKOqClng6REJOQConnect with Jane Z. on Instagram at @farm.to.future

Wendy Kathryn is an environmental toxins lawyer turned clean living coach, who educates women about how toxins are impacting our health and our kids' health, how to spot them, and how to avoid them.Wendy's  career has spanned making coffee as a Starbucks barista to reviewing and analyzing environmental toxins regulations in Europe. Her toxins experience dates back to over a decade ago, when she tossed everything in her home that had a fragrance in to the dumpster because my 9 month old daughter had terrible eczema. Ironically, Wendy worked in environmental toxins regulation (and still does) but she hadn't put it together until that moment that while she was so concerned with toxins in drinking water, soil and air, these same toxins were in her lotions and skincare and even her baby girl's diaper cream! Wendy dug deep in to the law and once she fully understood that there were ZERO regulations limiting toxins in our cleaners and personal care products, she found her life's purpose.  Resources:Toxin-free shopping guide: www.toxinfreeshoppingguide.comToxin-free roadmap: www.tossingthetoxins.com Connect with Wendy:Instagram: https://www.instagram.com/wendykathryn_/ Website: https://www.wendykathryn.com/ Toxin free in 3 course: https://www.wendykathryn.com/toxin-free-in-3  Connect with Jane Z. on Instagram at @farm.to.future

Christine Couvelier is a leader who is passionate about food. With over 40 years experience as a Senior leader, Executive Chef, Culinary Executive & Global Culinary Trendologist, Christine is a global Voice of sustainability, food waste and circular economy. Her exceptional ability to be external focused, study competitive & categoryanalysis, identify & learn from gold standards, predict trends, understand consumer thinking, & translate these concepts into actionable business strategy has made her a global leader. Connect with ChristineInstagram: @tastetastetasteEmail: taste@culinaryconcierge.caConnect with Jane Z. on Instagram at @farm.to.future

Henry Arrowood, Founder and CEO of Farmshare, is revolutionizing American agriculture. After moving to a 7th-generation cattle ranch in Montana and recognizing the barriers farmers and ranchers face, he launched Farmshare. Now based in Colorado, Henry is focused on digitizing the $11 billion direct-to-market farm sales industry, empowering farmers and ranchers with modern, easy to use and convenient tech tools.Farmers' Roundtable with Robert F. Kennedy Jr: https://www.youtube.com/watch?v=yZocn0IgGLkConnect with Farmshare:Email Henry: henry@farmshare.co Website: https://farmshare.co/Instagram: https://www.instagram.com/farmshare.co/TikTok: https://www.tiktok.com/@farmshare.coConnect with Jane Z. on Instagram at @farm.to.future

Join me as I walk through my comprehensive DNA test! I took the Circle DNA's Premium DNA test, which includes over 500 results across diet, nutrition, fitness, cancer and disease risk, ancestry, and drug response. I walk through highlights from my report, some of the science behind the results, and who I think should get this test done. Use code JANEZHANG for 40% off the Premium DNA test from Circle DNA: https://circledna.com/premium Jump to section: 2:20 How the test works - Whole Exome Sequencing 4:42 Diet results6:20 Alcohol sensitivity and scientific details13:16 Salt sensitivity 15:52 Detox: cruciferous vegetable needs19:43 Red meat consumption 22:30 Co-enzyme Q1025:08 Vitamin B1227:20 Stress & sleep 30:22 Pollution & skin 30:51 Fitness 34:48 Ancestry 39:06 Family planning 41:58 Cancer risks 44:08 Disease risks 45:37 Drug response 48:15 Who is this test for? Was is it worth the investment? Nutrigenomics episode with Chef Dr. Mike: https://open.spotify.com/episode/4yZNqQclezjXEULoXteGpZ?si=cb1bb5c4cbab4dda Connect with Jane Z. on Instagram at @farm.to.future

Meet Jean-Marie: an extroverted maximalist with a knack for branding, project management, and regenerative agriculture. With a decade in the design world under her belt, she is all about sharp design, savvy strategy, and forging connections. Starting from urban roots in Pennsylvania, she left home at 18 to study Fashion Marketing in Philadelphia. A detour led her to New York, where she worked with Diddy and later landed a Project Manager role at a tiny Brooklyn design agency, sparking her career journey.After hustling between cities, burnout hit, and Jean-Marie sought change. She embraced a healthier lifestyle and discovered a passion for regenerative agriculture. An enlightening stay at Quarter Spring Farm in Tennessee rewired her outlook, trading screens for farm chores and kindling an affinity for farm life. Witnessing the magic of goat milk soap-making sparked an idea, adding it to the farm's offerings. The joy she brought farmers fueled a realization: her skills were meant for the farming community.A year of Nashville exploration followed, including farming classes and soul-searching. A car crash, the pandemic, and some cosmic alignment led to her own LLC. Jean-Marie jumped into projects to build credibility, then aimed higher, moving to Lancaster County, PA, where farming and history converged. Her business shifted focus to amplify farmers and disrupt the broken food system. Now, living her dream, Jean-Marie thrives by boosting clients' digital presence in the agriculture realm, excited for the shared journey ahead.Connect with Jean-MarieWebsite: https://dig-digital.co/Instagram: https://www.instagram.com/dig__digital/Regenerative Food Brands Force of Nature: https://forceofnature.com/Alexandre Family Farm: https://alexandrefamilyfarm.com/Alec's ice cream: https://www.alecsicecream.com/ Vital Farms: https://vitalfarms.com/ Pasture bird: https://www.pasturebird.com/ Oro Bianco: https://www.orobiancomilk.com/ Smootch oat water: https://drinksmootch.com/ Tiny Fish Co https://www.thetinyfishco.com/ Lancaster Gift Box: https://lancastergiftbox.com/Happy Cat Farm: https://happycatfarm.co/ Regenerative resources: Mad Agriculture: https://madagriculture.org/Regeneration Nation: https://regenerationnation.com/ReGen Brands Podcast: https://regen-brands.com/  Savory Institute: https://savory.global/ Rodale Institute: https://rodaleinstitute.org/Connect with Jane Z. on Instagram at @farm.to.future

Mark McAfee founded the Raw Milk Institute (RAWMI) in 2011 to assure that farmers had a resource to assist them in producing very low risk raw milk for their consumers. Mark is passionate about “grass to glass” risk reduction management on the farm, and he believes that raw milk cannot emerge as a trusted food unless it is very low risk. He is certified in HACCP management from Chapman University and has developed and implemented award winning Food Safety Plans including Raw Milk Risk Analysis & Management Plans (“RAMP”).Mark co-founded the world's largest organic raw milk dairy in 1999 named Organic Pastures Dairy. Today, it sells it's raw products safely across the United States of America in over 900 store locations. The Raw Farm brand estimates to feed over 50,000 families in California, alone. Mark has worked with state regulators and industry leaders to develop the business's Test & Hold custom food safety program.  Mark is a premed-trained retired EMS Paramedic and acute care medical educator with a background in organic farming. In 1997, Mark was awarded the Best of the West grower award for being the first farmer in the USA to initiate an “on farm audited HACCP type risk management system” with the Odwalla juice company. Mark has lectured on the safety and gut biome benefits of raw milk at USC, Stanford, UCSB, Rutgers, University of Guelph, UVIC BC Canada, UCLA, CSUF, Chico State and other Universities and medical schools in Australia, USA and Canada.Max Kane is an American entrepreneur, local food activist, author, engaging speaker, natural health advocate, and a leading expert in non-toxic, raw dairy production. Max is the CEO of three privately held companies and the author of several books on food and health. Max has over $50M in marketing experience driving revenue to small farms, and has apprenticed under hundreds of farmers around the United States learning about food production.Max is a survivor of degenerative Crohn's disease, the first US citizen to voluntarily remove himself from permanent federal disability, and the only person on Earth to bring affiliate marketing to local food.  Max believes that one of the greatest gifts we can give to the next generation is a thriving regenerative food system.  Knowing that true wealth is found in health, relationships, and spiritual connection Max loves creating memorable experiences with loved ones. Max buys and sells real estate, studies political philosophy, eats a raw food animal-based diet, and is a savant at the game Othello.Learn more about raw milk Raw Milk Institute fact sheet: https://www.rawmilkinstitute.org/about-raw-milkList of raw milk health studies (BC Herdshare): http://bcherdshare.org/the-health-benefits-of-raw-milk/ BC Herdshare basic fact sheet: http://bcherdshare.org/information/raw-milk-facts/Dr. Paul Saladino's interview with MarkWhere to buy raw milkOrder direct from FarmMatch (US only): https://www.farmmatch.com/searchRaw Milk finder (US & Canada): https://www.realmilk.com/raw-milk-finder/  Raw Farm (California and western US): https://rawfarmusa.com/ Connect with Jane Z. on Instagram at @farm.to.future

Olive Oil Sommelier, educator, and author of eight cookbooks, Emily Lycopolus is the Olive Oil Critic. With a degree in Life Science from Queen's University and an MA in Cultural Anthropology, her love of science and discovery has blended with her deep love of food and flavour — her kitchen is a lab for discovery and learning. Since being introduced to olive oil at an olive grove owned by her husband's family, she has dedicated her life to the ingredient.Emily's olive oil recommendations Biancolilla from Vignoli Foods: Amazing Italian producer who bottles at his own facility in Miami to keep freshness and quality and price in check as much as possible. American Olive Farmer Female founded and managed - Liz is the best. California Olive Ranch Largest California D2C producer - and best overall local pricingFrantoi Franci - Eataly Link, but available in most high-end grocery stores, definitely more high-end/$$Links mentionedRecipe: Double chocolate olive oil cake https://oliveoilcritic.com/recipes/double-chocolate-olive-oil-cake/Study: Olive Oil Consumption and Cardiovascular Risk in U.S. Adults https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7233327/  Extra olive virgin oil keeps healthy properties when used for cooking https://web.ub.edu/en/web/actualitat/w/extra-olive-virgin-oil-keeps-healthy-properties-when-used-for-cooking#:~:text=Results%20show%20that%20during%20the,total%20content%20of%20the%20phenol Upcycling olive oil products: https://fermentationassociation.org/upcycling-olive-oil-wine-beer-byproducts/ Connect with EmilyWebsite: https://oliveoilcritic.com/Cookbooks: https://oliveoilcritic.com/cookbooks/ Instagram: https://www.instagram.com/oliveoilcritic/ Connect with Jane Z. on Instagram at @farm.to.future

Max Kane is an American entrepreneur, local food activist, author, engaging speaker, natural health advocate, and a leading expert in non-toxic, raw dairy production. Max is the CEO of three privately held companies and the author of several books on food and health. Max has over $50M in marketing experience driving revenue to small farms, and has apprenticed under hundreds of farmers around the United States learning about food production. Max is a survivor of degenerative Crohn's disease, the first US citizen to voluntarily remove himself from permanent federal disability, and the only person on Earth to bring affiliate marketing to local food.  Max believes that one of the greatest gifts we can give to the next generation is a thriving regenerative food system.  Knowing that true wealth is found in health, relationships, and spiritual connection Max loves creating memorable experiences with loved ones. Max buys and sells real estate, studies political philosophy, eats a raw food animal-based diet, and is a savant at the game Othello.Check out FarmMatchWebsite: https://www.farmmatch.com/Instagram: https://www.instagram.com/farmmatch/Fact checking links:Bacteria on the skin: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3535073/ Metal shards in processed food: https://time.com/3749676/metal-shards-food-recall/ Top lobbying industries in the US: https://www.statista.com/statistics/257364/top-lobbying-industries-in-the-us/ Pharmaceuticals/Health products $373.74MElectronics Manufacturing & Equipement $221.52MInsurance $158.45MAmericans account for 4.2% of world population and 8% of prescription drugs consumed https://www.usatoday.com/story/news/factcheck/2023/06/12/experts-say-us-doesnt-use-87-of-global-prescriptions-fact-check/70290402007/ Prescription Drug Use Among Adults Aged 40–79 in the United States and Canada https://www.cdc.gov/nchs/products/databriefs/db347.htm "Nearly 7 in 10 adults aged 40–79 used at least 1 prescription drug in the past 30 days in the United States (69.0%) and Canada (65.5%), and around 1 in 5 used at least 5 prescription drugs (22.4% in the United States and 18.8% in Canada)."Connect with Jane Z. on Instagram at @farm.to.future

Carl Jr. Kodakin-Yakeleya is Shutagot'ine (Mountain People) from the communities of Tulita and Deline First Nations located in the Sahtu Region of the Northwest Territories, Canada. He grew up living in many towns across the Northwest Territories and spent extended periods of time in the bush with his father and siblings. Now, as a father to 3 children of his own, Carl want to pass on the teachings that have protected these Lands for millennia. In this time of rapid climate change, the team at Ever Good Medicine believe in the power of healing through traditional values of connection to the Land, respect and preparation of medicines and sharing what we know and have.  Connect with Carl Jr.Website: https://evergoodmedicine.comInstagram: https://www.instagram.com/evergoodmedicine/ Tiktok: https://www.tiktok.com/@ever_good_medicine Facebook: https://www.facebook.com/people/Ever-Good-Medicine/100090019635592/ Connect with Jane Z. on Instagram at @farm.to.future

Chef Dr. Mike gives us an intro to Nutrigenomics, the study of how food affects your genes and how your genes affect the way your body responds to food. This is a different way of looking at food than nutrients (vitamins, minerals, antioxidants, etc.) but how different foods have bioactives, chemical compounds that interact with our genes and cause certain genes to turn on or off. Michael S. Fenster, MD, better known as Chef Dr. Mike, is one of a handful of physicians worldwide to hold both culinary and medical degrees and is the only Interventional Cardiologist, and Professional Chef to do so. Through his Culinary Medicine program at the University of Montana, speaking events, articles, books, personal outreach, and media appearances, Chef Dr. Mike has become the voice of Culinary Medicine. His message empowers people to take control of their health, wellness, and happiness through a positive relationship with food.Connect with Chef Dr. MikeWebsite: https://chefdrmike.com/Instagram: https://www.instagram.com/realchefdrmike/YouTube channel: https://www.youtube.com/channel/UCJ77UNYMvQKOqClng6REJOQConnect with Jane Z. on Instagram at @farm.to.future

Happy AAPI month! (Yes, it's technically still May.) To celebrate Asian eco-foodies everywhere, here are six of my favorite clips from the Asian American/Canadian voices we've had on the show.  Buckle up for some fun stories and colorful perspectives on food and sustainability, that you don't typically hear in the farm to table world. Check out the full episodes:John Yau, art curator: Apple | SpotifyRose Wang, co-founder of Chirps cricket chips: Apple | SpotifyAnica Wu, founder of Bonjerk Asian-spiced jerky: Apple | SpotifyMarie Grapé, founder of Manna plant-based meals: Apple | SpotifyPeter Lee, founder of Coba Coffee chocolate bars: Apple | SpotifyAriana Day Yuen, founder of Forested: Apple | SpotifyConnect with Jane Z. on Instagram at @farm.to.future

Story time! Hear about how I healed my gut through years of trial and error, and how I pieced together my gut health triggers and needs over the years, from fainting and migraines in high school to experimenting with vegan diets in college, to cutting gluten in adulthood. Plus, I share my favorite gluten-free foods that have changed my life.TW: I talk about eating disorders. Disclaimer: I'm not a healthcare professional. Everything I share in this episode is based solely on my personal experiences and should not replace or substitute for professional medical guidance. Episodes mentioned:Joel Salatin episode: https://open.spotify.com/episode/48FPxIQqpUhlQMQCHYlVS3?si=dbc52f0e09b3415d5 things I got wrong about sustainable food: https://open.spotify.com/episode/24QCivKZEczgCMi215h5qe?si=ea4aaa120fb24522Gut health special with Chef Dr. Mike https://open.spotify.com/episode/0BcavIp09xyKZFQOtotl7M?si=4e7dde527f3a4106Gluten-free goodies:GREENLITE Multigrain Artisan Bread: https://www.amazon.com/dp/B086FMCW81Le Marquis Montreal: https://boulangerielemarquis.com/Mayfair Farm almond cake: https://mayfairfarmnh.com/product/almond-cake-large/Gluten Cutter digestive enzymes: https://www.amazon.com/Healthy-Digestives-Gluten-Cutter-formula/dp/B00CHQAM08Connect with Jane Z. on Instagram at @farm.to.future

Amy van Saun is a Senior Attorney in the Center for Food Safety's Portland, Oregon office. After clerking for CFS in law school, Amy joined CFS as an attorney in 2015. As part of CFS's legal team, Amy practices environmental and administrative law to defend farmers, communities, and the environment from industrial animal factories, aquaculture, genetically engineered crops and animals, and the overuse of toxic pesticides, especially in the Pacific Northwest. Amy also works to protect the integrity of organic and ensure the transparent labeling of genetically engineered foods. A 2011 graduate of Lewis & Clark Law School, Amy has focused their legal education and career on public interest environmental and food law, earning a certificate in Environmental and Natural Resources Law. Prior to joining CFS, Amy served as a volunteer attorney with Earthjustice working on animal factories on the East Coast, and then litigated complex environmental insurance cases at a law firm in Manhattan. Amy is admitted to the bar in Oregon and New York.Learn more about the 2022 court case:General overview: https://www.centerforfoodsafety.org/issues/6459/pesticides/glyphosatePR for court victory: https://www.centerforfoodsafety.org/press-releases/6659/federal-court-rejects-glyphosate-registration-decision-because-epa-ignored-cancer-risks-endangered-species-risksNinth Circuit decision on CFS's challenge to glyphosate registration: https://www.centerforfoodsafety.org/files/ca9_glyphosate-decision_82995.pdfCenter for Food Safety's reply brief from the case above: https://www.centerforfoodsafety.org/files/2021-08-13_rc-glyphosate-reply-brief_46250.pdfComments to California re: Prop 65: https://www.centerforfoodsafety.org/files/cfs-glyphosate-prop65-comments--7-13-22_45193.pdfFactsheet on glyphosate health risks: https://www.centerforfoodsafety.org/fact-sheets/3920/glyphosate-and-cancer-risk-frequently-asked-questionsConnect with Center for Food SafetyInstagram: https://www.instagram.com/centerforfoodsafety/reels/?hl=enWebsite: https://www.centerforfoodsafety.org/Connect with Jane Z. on Instagram at @farm.to.future

Kelly Ryerson, MBA, IHC, is a health advocate and environmental health writer, better known as Glyphosate Girl on social media and for her blog, Glyphosate Facts. In coping with and curing her own illness through diet change and vitamin replenishment, Kelly spent years studying intestinal permeability, the microbiome, and toxins. She writes on behalf of all those who are chronically sick, fatigued, depressed, anxious, cancer-ridden, hormonally off, coping with allergies, suffering with pain, digestively wrecked, and accidentally dependent on multiple medications. She believes that we deserve to know the truth about how Roundup has made us a devastatingly sick population.Kelly's employment experience includes investment banking, private equity, quantitative equity research, technology commercialization at NASA, and US Space Camp instructor. She has a BA from Dartmouth College, an MBA from the Stanford Graduate School of Business with a focus in Healthcare Public Policy, and completed training in Integrative Health Coaching at Duke Integrative Medicine.Connect with KellyBlog: https://glyphosatefacts.com/Instagram: https://www.instagram.com/glyphosategirl/Email: info@glyphosatefacts.comConnect with Jane Z. on Instagram at @farm.to.future

Erica Campbell is the Policy Director at Kiss the Ground, where she helps guide Regenerate America, a coalition-based campaign advocating for increased support for regenerative agriculture and soil health in the US Farm Bill. Erica has been working to transform food and agriculture systems for 25 years; most recently, she was Senator Sanders' policy advisor and farmer liaison. She's worked on local food systems development, farm to school, farm viability, and sustainable agriculture initiatives in the Northeast, primarily in Vermont where she lives. Sign the Regenerate America petition: www.regenerateamerica.com/petitionResourcesRegenerate America policy recommendations for the 2023 Farm Bill: https://drive.google.com/file/d/1V8VYtTRzQT_iZySkBW5cQiWEOPhdMGNc/viewWatch Kiss the Ground on Netflix: https://www.netflix.com/title/81321999Connect with Regenerate AmericaWebsite: www.regenerateamerica.comInstagram: https://www.instagram.com/regenerateamerica/ Kiss the Ground IG: https://www.instagram.com/kisstheground/Connect with Jane Z. on Instagram at @farm.to.future

Chef Dr. Mike shares how he as a physician evolved his guidance on fat — from low-fat diets to promoting saturated fats as part of a healthy lifestyle. He shares practical tips and answer all of your listeners questions, including: What oils are safe to use at high temperatures? What's the latest science on cholesterol? How much fat is too much? Michael S. Fenster, MD, better known as Chef Dr. Mike, is one of a handful of physicians worldwide to hold both culinary and medical degrees and is the only Interventional Cardiologist, and Professional Chef to do so. Through his Culinary Medicine program at the University of Montana, speaking events, articles, books, personal outreach, and media appearances, Chef Dr. Mike has become the voice of Culinary Medicine. His message empowers people to take control of their health, wellness, and happiness through a positive relationship with food.Resources:The Fallacy of The Calorie by Chef Dr. Mike*: https://amzn.to/3T5WAw1The Big Fat Surprise by Nina Teicholz*: https://amzn.to/3L6W5PY Nina Teicholz on the Mikhaila Peterson Podcast: https://podcasts.apple.com/am/podcast/nina-teicholz-the-truth-about-fat/id1514043751?i=1000507164907 Stefansson's Inuit diet experiment: https://www.atlasobscura.com/articles/all-meat-diet Connect with Chef Dr. MikeWebsite: https://chefdrmike.com/Instagram: https://www.instagram.com/realchefdrmike/YouTube channel: https://www.youtube.com/channel/UCJ77UNYMvQKOqClng6REJOQ* = affiliate linkConnect with Jane Z. on Instagram at @farm.to.future

Join Jane Z. for a kitchen chat! Today we're discussing the spicy IG comments about medicinal plants and beef, survival tactics for soaring egg prices, and my favorite high-protein snacks for all my fitness fiends out there. Enjoy! Studies on Plants and MeatComprehensive Toxic Plants–Phytotoxins Database and Its Application in Assessing Aquatic Micropollution Potential: https://pubs.acs.org/doi/10.1021/acs.jafc.8b01639 Health-Promoting Phytonutrients Are Higher in Grass-Fed Meat and Milk: https://www.frontiersin.org/articles/10.3389/fsufs.2020.555426/full EggsThe Cost of Raising Backyard Chickens – Will You Save Money? https://coopdesignplans.com/cost-of-raising-chickens/Just Egg ingredients: https://www.ju.st/eat/just-eggNYT Article: https://www.nytimes.com/2023/02/02/business/economy/inflation-chickens-egg-prices.htmlEgg smuggling: https://www.npr.org/2023/01/21/1150321113/as-prices-soar-border-officials-are-seeing-a-spike-in-egg-smuggling-from-mexicoProtein SnacksFairlife Core Power 26g Protein Milk Shakes https://amzn.to/3kufKibChang Shing Five Spice Tofu https://russos.com/products/five-spice-tofuFive Spice Tofu Recipe: https://www.thespruceeats.com/chinese-five-spice-tofu-recipe-3378123Paleovalley 100% Grass Fed Beef Sticks https://paleovalley.com/store/beef-sticksConnect with Jane Z. on Instagram at @farm.to.future

How to build your immunity while traveling, how pine trees and music can help your immune system, why we should all be living in log cabins, and the easiest recipe for bone broth you can make at home.   Michael S. Fenster, MD, better known as Chef Dr. Mike, is one of a handful of physicians worldwide to hold both culinary and medical degrees and is the only Interventional Cardiologist, and Professional Chef to do so. Through his Culinary Medicine program at the University of Montana, speaking events, articles, books, personal outreach, and media appearances, Chef Dr. Mike has become the voice of Culinary Medicine. His message empowers people to take control of their health, wellness, and happiness through a positive relationship with food.Links[Video] The skinny on bone broths and stocks: https://www.youtube.com/watch?v=bUPZ3OYZT8c[Book] The Big Fat Surprise by  Nina Teicholz*: https://amzn.to/3jSydocConnect with Chef Dr. MikeWebsite: https://chefdrmike.com/Instagram: https://www.instagram.com/realchefdrmike/YouTube channel: https://www.youtube.com/channel/UCJ77UNYMvQKOqClng6REJOQ*This star is for affiliate links, which help me receive a small commission from your purchase. No pressure to buy anything. Thank you for the support :)Connect with Jane Z. on Instagram at @farm.to.future

EDIT: The Inflation Reduction Act's allocation for regenerative agriculture is $20 billion, not $20 million as mentioned in the episode. Julia Ranney is the Creative Communications and Policy Associate for the Center for Food Safety. After over a decade of independent, academic, and professional research, Julia has built varying levels of subject expertise on food systems as they relate to genetics, international development, public health, sustainability, and nutrition. Her goal is to utilize this knowledge and passion to inform policy, consumers, and to hold corporations accountable - all in the interest of creating a more equitable and sustainable global food system and culture.In her current position Julia produces CFS's podcast, manages communications strategy across platforms, and serves on the policy team in Washington, D.C. She is passionate about the power of storytelling to effect change, using creative communications as a medium for education, and fostering more inspiration for the next generation.LinksArticle on lab-grown meat: https://www.centerforfoodsafety.org/blog/6458/is-lab-grown-meat-healthy-and-safe-to-consumeLab-grown meat webinar recording: https://www.youtube.com/watch?v=ce-7-vc-UNwLab-grown meat article: https://thecounter.org/lab-grown-cultivated-meat-cost-at-scale/Connect with Center for Food Safety Instagram: https://www.instagram.com/centerforfoodsafety/reels/?hl=enWebsite: https://www.centerforfoodsafety.org/Connect with JuliaEmail: jranney@centerforfoodsafety.orgLinkedIn: https://www.linkedin.com/in/julia-ranney-876458b1/Connect with Jane Z. on Instagram at @farm.to.future

Samuel spent 15 years making a living in Shakespeare, puppetry, and the circus. He fell in love with an acrobat and made her nutrient-dense pancakes out of popcorn to get her attention. She married him (for her own reasons) and talked him into selling the pancakes as a side hustle. In 2015, Samuel founded Long Table to sell those mixes. When all the theaters closed in 2020 Samuel went full time on Long Table. He and Lindsey both appeared on Shark Tank on January 6, 2023. Banana pancake recipe (sorry I couldn't find the link):1-2 ripe bananas1 egg2 tbsp vegetable oil or butter1 cup milk 1 cup gluten-free flour1 tbsp sugar 2 tsp baking powder1/4 tsp saltConnect with Long TableShark Tank recap: https://www.youtube.com/watch?v=73ZLb0AcGbc&t=1sShop the variety pack: https://longtablepancakes.com/products/shark-tank-variety-packInstagram: https://www.instagram.com/longtablepancakes/Connect with Jane Z. on Instagram at @farm.to.future

Sara Hauman is a self-proclaimed yogurt queen and tiny fish enthusiast, known for her appearance on Top Chef Portland in 2021, amassed skills at a range of restaurants—from San Francisco's Mister Jiu's to world recognized restaurant Asador Etxebarri in the Basque region of Spain. She employs a hands-on approach, preserving farm fresh ingredients, celebrating the Oregon coast's bounty, enjoying yogurt and salty fish and letting quality speak for itself. She holds Eater Young Guns and Zagat 30 Under 30 awards (2015) and was a James Beard Award Rising Star semi-finalist (2016 and 2017). Links:Positively Groundfish: https://www.positivelygroundfish.org/Billion Oyster Project: https://www.billionoysterproject.org/ Connect with Sara:Website: https://www.thetinyfishco.com/Instagram: https://www.instagram.com/thetinyfishco/Sara's Instagram: https://www.instagram.com/chefsara_h/Connect with Jane Z. on Instagram at @farm.to.future

Caroline James is the Director of Sustainability at Atlantic Packaging, where she works with customers across the Fortune 500 and beyond to transition towards using more sustainable packaging. She is particularly interested in designing packaging for circularity, as well as in improving systems for recycling and composting. Caroline graduated from the Yale School of Management with an MBA in 2022, where she was also grateful to take many classes at the Yale School of the Environment. While at Yale, Caroline and her team won the Mochen Liao Award for research in industrial ecology and life cycle assessment. She aims to talk to as man†canvay people as possible about moving to a circular economy in hopes that everyone will find their unique role in furthering our movement toward this new paradigm.ResourcesSustainable Packaging Coalition: https://sustainablepackaging.org/How2Recycle: https://how2recycle.info/Connect with CarolineAtlantic Packaging: https://www.atlanticpkg.com/LinkedIn: https://www.linkedin.com/in/carolineejames/Atlantic Packaging IG: https://www.instagram.com/atlanticpkg/Connect with Jane Z. on Instagram at @farm.to.future

Ariana Day Yuen started her career as a management consultant at Booz Allen Hamilton in their DC and New York City offices where she advised clients across the government, non-profit, and private sectors. She then joined TechnoServe as a Fellow in their Ethiopia office and joined them full-time thereafter supporting a range of projects with Nespresso, Mondelez, Gates Foundation, JDC, the Swedish Government, and Diageo to ultimately design and build more sustainable and equitable value chains and market systems. Her accumulated experiences, passion for sustainable and delicious food, and deepening sense of responsibility to tackle complex societal issues are what led to Forested Foods. Prior Forested Foods, Ariana co-founded Common Farms, an indoor farm in Hong Kong, as well a North Korean arts fundraising series.Ariana grew up in Hong Kong before she moved to the United States to attend Syracuse University, where she triple-majored in Advertising Communications, Entrepreneurship, and Economics. She recently received her MBA from Yale's School of Management, with a concentration of courses from Yale's School of Forestry and Environmental Studies. Use code FARM15 to get 15% off your mushroom hot cocoa and other gourmet mushroom products from SporeAttic at sporeattic.com.Resources:How Big Is the Global Carbon Offsetting Market (Article): https://impactful.ninja/how-big-is-the-global-carbon-offsetting-market/TechnoServe Fellows: https://www.technoserve.org/work-with-us/fellows-program/Connect with Forested:Website: https://forested.co/Ariana's LinkedIn: https://www.linkedin.com/in/arianayuen/Forested LinkedIn: https://www.linkedin.com/company/forested-co/ Forested Instagram: https://www.instagram.com/forested.co/Connect with Jane Z. on Instagram at @farm.to.future

Farm to Future turns one this week!!

How to make good-for-you, good-for-the land pizza at home that you'll love, from our favorite culinary medicine friend Chef Dr. Mike.Michael S. Fenster, MD, better known as Chef Dr. Mike, is one of a handful of physicians worldwide to hold both culinary and medical degrees and is the only Interventional Cardiologist, and Professional Chef to do so. Through his Culinary Medicine program at the University of Montana, speaking events, articles, books, personal outreach, and media appearances, Chef Dr. Mike has become the voice of Culinary Medicine. His message empowers people to take control of their health, wellness, and happiness through a positive relationship with food.

Anica is a whole-animal butcher and founder of Bonjerk—an East Asian-spiced jerky company based in San Francisco. She is a first-generation Chinese American. In the years of growing up in Kansas, where Asians were the minority, food was a means for her family to keep traditions alive and celebrate their Chinese culture. Her love for food, especially meat, led her to the realization that Good Meat was mostly absent from Chinese grocers in America.Experimenting with jerky recipes became a way for Anica to rediscover and share flavors connected to her Chinese heritage with friends and family. In 2018, she started training as a whole-animal butcher and began her journey into the regenerative meat industry. Learning this craft has helped her to realize just how much work is required to get meat on our plates. It made her think about ingredients differently, the experience of eating food differently, and she was empowered by the control small farmers had over how the animal and land was treated. Alongside making some seriously delicious jerks, her hope is to be able to share her butchery skills, and help grow the support system for others, especially women, in food and agriculture.Links:From Farm to Canal Street by Valerie Imbruce*: https://amzn.to/3f3TCbFConnect with Anica:Try Bonjerk: https://bonjerk.com/Instagram: https://www.instagram.com/bonjerksnacks/*This star is for affiliate links, which help me receive a small commission from your purchase. No pressure to buy anything. Thank you for the support :)Connect with Jane Z. on Instagram at @farm.to.future

Christian Camargo is an award-winning actor and the owner of Sunever farm, a regenerative farm in the Mojave desert. He is perhaps best known for roles as Brian Moser in Dexter, Michael Corrigan in House of Cards, and Eleazar in The Twilight Saga. He currently plays Tamacti Jun in See and directed The Last Manhunt, which comes out in theaters November 18. Off-screen, Christian is a Mexican-American descendent of 4-5 generations of storytellers and ranchers. He believes that studying the desert lands and its creatures will inspire solutions to the region's increasing water scarcity. He was turned to natural foods and medicinal plants during his cancer journey, and found profound benefits with olive oil while going through cancer treatment. Today, Christian is laying the foundations for his vision of Sunever farm as a diverse, native food oasis, farm education site, and grove of a thousand olive trees.Start lending to regenerative farms today at gosteward.comResources Mentioned: SEE on Apple TV+: https://tv.apple.com/us/show/see/umc.cmc.3s4mgg2y7h95fks9gnc4pw13m The Last Manhunt (Trailer): https://www.youtube.com/watch?v=_FiwVM84Ulw Gathering the Desert — Gary Paul Nabhan*: https://amzn.to/3CkFORI Introduction to Permaculture — Bill Mollison*: https://amzn.to/3SQKw0DConnect with Christian:Instagram: https://www.instagram.com/therealcamargo/Sunever Farm: https://www.instagram.com/suneverfarm/Connect with Jane Z. on Instagram at @farm.to.future*This star is for affiliate links, which help me receive a small commission from your purchase. No pressure to buy anything. Thank you for the support :)

Manifest Commerce is a 3PL (third-party logistics) platform that aims to be a true logistics partner to merchants by providing them with high performance fulfillment done in an environmentally responsible way.  They've only just begun, and have already deployed:No Plastics during the fulfillment process (Elimination of bubble wrap, bubble fill & plastic tapes)Carbon Offsets of all shipments included in pricingBiodegradable and / or recyclable boxes, poly mailers, and void materialSustainable warehousing - Our fulfillment center is run on 80% renewable wind energyClear data and monthly reporting on your business environmental impactGeorge Wojciechowski is the Cofounder and CEO of Manifest Commerce. Manifest Commerce provides sustainable fulfillment solutions to eco-friendly brands and omnichannel retailers. Prior to launching Manifest Commerce, George cofounded ShipBob, a predominant name in the global ecommerce fulfillment space. George has held several roles in various investment communities including Goldman Sachs, among others. Michael Gongol is a founding member at Manifest.  Prior to entering eCommerce logistics Mike toured the country supporting musical acts before joining ShipBob where he led the sales team in the capacity of Sr. Enterprise Account Executive for over 5 years.  Start lending to regenerative farms today at: gosteward.com.Companies mentioned: - Eco Packables: https://www.ecopackables.com/- Provenance: https://www.provenance.org/- Rhode Skincare x Boox: https://my.boox.eco/scan-demo/rhode - A New Earth Project: https://anewearthproject.com/ - Atlantic Packaging: https://www.atlanticpkg.com/2022/04/atlantic-launches-a-new-earth-project/- STEP'N: https://stepn.com/Connect with Manifest:Website: https://manifest.eco/Email George: george@manifest.ecoEmail Michael: michael@manifest.eco

Amy Adams is a Registered and Licensed Dietitian with more than 8 years working with patients and students from all walks of life. She has been gardening, tending chickens, and keeping bees since 2020. Amy is the host of The Backyard RD Podcast and blog. Her hope is to inspire beginners and seasoned growers alike with evidenced-based research to help you make more informed health choices. Amy has been a Registered Dietitian since 2014 and currently works with dietetic interns across the country. Amy and her husband live in Southeast Massachusetts, USA with their 2 dogs, 20 chickens, and a colony of honeybees.Start lending to regenerative farms today — get your money back plus interest: gosteward.comResources mentioned:Food, Inc.: https://www.imdb.com/title/tt1286537/Forks Over Knives: https://www.forksoverknives.com/The Private Life of Deer: https://www.amazon.com/Nature-Private-Life-Howard-McGillin/dp/B00LFE0YTCVenison nutrition facts: https://backyardrd.com/venison-nutrition-facts/Connect with Amy:Instagram: https://www.instagram.com/backyardrd/Blog: https://backyardrd.com/Podcast: https://open.spotify.com/show/0zpBkcaSVGK4VsnW77R8rYLinkedIn: https://www.linkedin.com/in/amy-adams-rdn-ldn-35350633/Connect with Jane Z. on Instagram at @farm.to.future

Alison Kay creates foods that enhance our biome, community and environment, working from her kitchen near Florence, Italy. She's the founder of Ancestral Kitchen, where she shares traditional food wisdom, fermentation and joyful eating in a practical and easily-accessible way.Start lending to regenerative farms today — get your money back plus interest: gosteward.comConnect with AlisonWebsite: https://ancestralkitchen.com/ Podcast: https://podcasts.apple.com/us/podcast/ancestral-kitchen/id1560950100Instagram: www.instagram.com/ancestral_kitchenNewsletter: https://ancestralkitchen.com/newsletter/Patreon: https://www.patreon.com/ancestralkitchenpodcastFollow Jane Z. on Instagram at @farm.to.future