Are others making you feel guilty about your food choices? In this NEW Food Bullying podcast, Michele and Eliz talk about the $5.75 trillion secret that food marketers and celebrity spokespeople don’t want you to know. Each episode is filled with tangible ideas on how you may have been bullied, why…
The Food Bullying Podcast, hosted by Michele, is a fantastic podcast that tackles the important issue of bridging the gap between farm and fork. Michele serves as a great advocate for bringing awareness to the truth behind the marketing of foods and labeling. Her passion for educating people about food and nutrition shines through in every episode, making this podcast a valuable resource for anyone with questions or concerns about what they consume.
One of the best aspects of The Food Bullying Podcast is Michele's ability to cover super interesting subjects that are relevant to today's society. She dives deep into topics such as organic farming, genetically modified organisms (GMOs), and sustainable agriculture. Michele also interviews a diverse range of guests including farmers, nutritionists, scientists, and food industry professionals. This variety allows for multiple perspectives and a well-rounded discussion on each topic.
What sets this podcast apart from others is Michele's talent for explaining complex concepts in simple terms that everyone can understand. She breaks down technical jargon and provides real-life examples to help listeners grasp the information better. This approach makes the podcast accessible to people with varying levels of knowledge about food and nutrition.
On the downside, one aspect that could be improved upon is the frequency of episodes. Currently, The Food Bullying Podcast releases new episodes sporadically which can leave listeners eager for more content. However, it is understandable that producing high-quality episodes takes time and effort, so this may not be a major concern for most listeners.
In conclusion, The Food Bullying Podcast is an invaluable resource for anyone interested in learning more about food and nutrition. Michele's dedication to bridging the gap between farm and fork shines through in her informative discussions with experts from various fields. Her ability to explain complex concepts in simple terms makes this podcast accessible to all listeners regardless of their level of knowledge on the subject matter. Despite its infrequency, The Food Bullying Podcast remains highly recommended due to its insightful content and commitment to truth in food marketing.
The humble potato: is it a vegetable or a grain? Coming from a family that has farmed America's favorite vegetable (yes, we'll refer to the potato as such), Mitchell Searle offers a unique perspective on the cultivation, harvesting, and sustainability of this crop. While Searle expresses concern about what he perceives as the growing chasm between the farm and the consumer, he emphasizes that many of the misconceptions surrounding potato farming are largely unfounded. “Sustainability is my number one focus every day,” says Searle. “Is my workload sustainable? Are my tillage practices sustainable? Is my business structure sustainable to be passed on to the next generation? Everything boils down to sustainability. His family has farmed for over 100 years, so they should know. Listen in as Searle discusses biological vs. chemical practices, how interest groups shape policy, and his very down-to-earth potato consumption preferences. Visit potatoesusa.com for more or connect with Mitchell Searle on LinkedIn.
Where's the future of food production? You might want to look to the sky. In this episode of the Food Bullying podcast, Nicole and Michele chat with Sarah Hovinga of Bayer Crop Science in California and Bryan Sanders of HSE-UAV in Washington about how precision agriculture is transforming farming. According to Sanders, drones REDUCE 1) the amount (and cost) of pesticides used 2) human exposure by keeping the applicator away from the actual pesticide (since the drone is doing the spraying) and 3) pesticide drift thanks to the intentional downward movement the propellers create which helps push the pesticide into the crop with centimeter level accuracy. Drones also help by creating good-paying tech jobs in farming, inspiring young people to get into farming - but he says consumer misunderstanding of the role of pesticides in our food system still runs rampant. “Blaming and pointing the finger at farmers, applicators, and the chemical industry is an easy and popular narrative that anti-agriculture groups promote which helps them in turn gain funding from their sponsors,” says Hovinga. The reality? Hovinga shares the following: “My friend once asked me: ‘I am so confused, what food in the store is safe to eat?' Do you know what I told her? ‘Everything.' And it's because of the robust regulations around food in the United States. How cool is that?” We think it's very cool indeed. We also think dietitians and those who prioritize nutrition need to understand where the future of agriculture is going to help reduce fear-mongering. Who can you share this episode with? Sarah does a lot on social media under the AgScienceMom handle - be sure to check it out for great examples of precision agriculture in action. You can find her on Instagram, LInkedin at https://www.linkedin.com/in/sarahhovinga/, Facebook, and Twitter. Bryan love technology that flies, but isn't as active on social media. However, his company has accounts across all social media channels under HSE-UAV where you can see drones in action.
No - you DON'T have to cook pork until it's gray. This, along with the idea that pork is somehow not a healthy protein choice are two misconceptions that Jeanette Merritt, director of Communications for Indiana Pork, wishes would go away already. “Pork still has the perception of not being a good dietary choice,” says Merritt. “Consumers think chicken is the only healthy meat available to them. A boneless pork loin as the same amount of fat as a skinless chicken breast.” She talks through pig squeals, animal care, Indiana's infamous pork loins, environmental improvements in farming, and why Proposition 12 in California has been a factor in driving up pork prices. A 4th generation pig, corn, soybean, and wheat farmer, Merritt proudly raises three kids with her husband, Rusty, where at least two of them want to be the 5th generation on the farm and the other wants to be an ag education teacher. She has spent her entire career serving agriculture. Merritt encourages consumers and dietitians to familiarize themselves with Pork's We Care Principles. She also hopes that these principles - centered around food safety, community, environment, animal welfare, people, and public health - will encourage the next generation to explore opportunities in agriculture. “Overall, we have a labor shortage, as much of agriculture is dealing with. We need younger people to come in and want to be involved in pork production!” says Merritt. Follow Indiana Pork on Facebook, X, Instagram, and TikTok.
Sure, grocery prices are through the roof, but are farmers paying the ultimate price? This insightful podcast gives dietitians, consumers, and farmers insight on the impact of inflation around the food plate. In this candid conversation, Michele and Nicole take a deeper dive into the impact of the yet-to-passed Farm Bill, consumer demand, and the ensuing stress on farmers. They talk food insecurity, inflation, farming practices, and nutrition myths in this episode of the Food Bullying podcast. Offering perspectives from their respective fields, Michele and Nicole also discuss the weight of dis- and misinformation on their personal and professional lives. On a lighter note, the two share recent recipe wins to give listeners ideas for their own kitchen.
One dietitian with three decades of experience believes RDNs must be a part debunking nutrition myths and overcoming food bullying to help people enjoy food. Is eating well on a budget…impossible? Dr. Keith Ayoob, EdD, RDN, FAND, CDN, is an Associate Professor Emeritus in the department of pediatrics at the Albert Einstein College of Medicine in the Bronx, NY, where, for over 30 years he directed a nutrition clinic for children with special needs. Dr. Ayoob has also worked with numerous commodity and nutrition organizations to help dispel nutrition myths and misconceptions. Sharing his own experiences as a graduate student and drawing on his vast work experience in the poorest congressional district in the nation, Dr. Ayoob has come to the conclusion that it is indeed possible to eat well on a tight budget, despite the common misconception that it has to be “complicated and expensive.” “NONE of my families can afford organic foods or even farmer's market foods - and they don't have to in order to be healthy and feed their families well,” says Dr. Ayoob. Highlighting the importance of meeting patients where they are (both literally - as in where they shop, and figuratively, as in where they are in their respective health journeys), Dr. Ayoob discusses the importance of cultural sensitivity when making dietary recommendations, and that having a deeper understanding of agriculture can help dietitians inspire confidence in their patients. Listen in as Dr. Ayoob offers tips on food modeling, his thoughts on plant-based diets, social media, and more. "My body is anot a trend" sums up his thinking. Visit his website www.cuttothechasenutrition.com, and find him on X.
With the rise of Avian flu, should consumers take caution when buying eggs? What do dietitians need to know about the safety of animal proteins? And why are egg prices so high? Andy Bishop, Kentucky farmer and ag lender, confirms that Avian flu is not transmitted via eggs, but that the spread of the virus has presented farmers with a variety of challenges. From depopulation to misinformation, Avian flu hurts farmers' bottom line and impacts mental health. Also serving as the chair of the Cattleman's Beef Board in Kentucky, Bishop has plenty to say about the food landscape and how the term “plant-based” impacts consumer decisions. “Consumers are inundated with messaging based on social media algorithms that often spread false information. With the changes in the way we receive information, it is often difficult to discern what is true and what is not,” says Bishop. “The whole plant-based narrative amplifies the negative messaging surrounding true protein ‘Animal Protein'." Bishop also touches on his passion for agvocacy, how farming has shaped parenthood, and how “regenerative agriculture” is simply the way things have been done on his farm - and many others - for generations. Visit Fairfield Farms Angus, which Bishop owns and operates with his wife, Meagan, and their four children on Instagram.
Scientific curiosity can change the conversation about food, whether from a food, farm, or dietetic perspective. Likewise, scientific illiteracy can leave people susceptible to food bullying. Listen to this latest episode of the Food Bullying podcast and learn about how a new book can help you better communicate science. Amy Hays is currently the Assistant Director at the Oka Institute at East Central University, focused on sustainable water solutions, land stewardship, water research, and policy. She lives on a small ranch in Oklahoma. Her passion for science literacy inspired her to start For Science Sake, a project that helps people enhance their outreach and engagement, which lead to her co-authoring the new Science Story Speak with Michele Payn to help re-build trust in science around the food plate. "Science is being questioned and denied like never before in this era of divisiveness, inflated food prices, and social media. Decisions are often made based on emotions, rather than evidence. Yet science has never been more critical for addressing major challenges like food security, climate change, and public health." Science Story Speak helps you change the way you communicate and builds belief in scientific advancements. Declining trust in science hurts agriculture by limiting progress in modern farming technologies, hindering hunger relief, expanding regulations, increasing consumer questions about farming, and contributing to mental health challenges. Amy also notes "There's a common misconception that farming and ranching are dominated by corporate farms using harmful, environmentally unfriendly practices. In reality, it's quite the opposite. Most farms and ranches are family-owned, and the folks running them care deeply about their crops and animals. They have to — their commitment to stewardship means everything because agriculture is tightly regulated, more so than many others. If they don't do things right, they simply won't last." Learn more about Amy's work at 4sciencesake.com or the newly released Science Story Speak at ScenceStorySpeak.com.
In a sea of dis- and misinformation, what's the most important thing dietitians can do to help consumers? Milton Stokes, Senior Director of Food and Nutrition at the International Food Information Council (IFIC), has some ideas to help RDNs cut through the congestion of information swirling around about food and nutrition. “Sometimes when we provide more information, we make the problem worse. Let's build connections based on values, especially when dealing with contentious topics,” says Stokes, whose career has been at the intersection of food, agriculture, and nutrition for the last 10 years working on some of the most urgent issues facing people and planet–issues like food and nutrition security as well as sustainability. Stokes suggests that the profession could benefit from more active listening in the social media landscape. Touching on IFIC's 2024 Food and Health Survey, Stokes shares that taste and price are the most important factors in consumer food choice. Dietitians can help consumers make more nutritious decisions by utilizing a more positive approach, emphasizing the enjoyment of food, its flavor, and the overall experience. Stokes also emphasizes the importance of creating connections between dietitians and farmers, and specifically points to Jenny Schmidt (guest on Food Bullying Podcast Episode 102) as a resource for RDs. He also shares that dietitians can benefit greatly from partnerships with farmers as opposed to assuming expertise in various areas of agriculture. Connect with IFIC on Instagram, on X, and LinkedIn.
If you close your eyes and imagine a “healthy” meal, is a salad the first thing that comes to mind? Dr. Eric P. Berg of North Dakota State University discussed the concept of a 'complete plate' in the context of good nutrition. He explained that a complete plate should have a balanced diet with six nutrient categories: water, protein, fats, vitamins, minerals, and carbohydrates. He emphasized that it's not enough to just have these categories in the diet, but that there are certain levels of essential nutrients within each category that people need to have. The body needs amino acids to make proteins. Proteins are essential for many functions in the body, such as building and repairing tissues, producing enzymes, hormones, and neurotransmitters. The body cannot produce all the amino acids it needs, so they must be obtained through the diet. There are nine essential amino acids that the body cannot synthesize on its own and must be obtained through the diet. These amino acids are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. He says that consumers are doing themselves a disservice by failing to consider animal-based proteins as part of a complete plate. Moreover, a plethora of foods labeled as “high protein” may sway shoppers away from foods that are naturally rich in protein and into “crude” protein territory. Dr. Berg mentions that choosing proteins with a high Digestible Indispensable Amino Acid Score (DIAAS) can lead to better health outcomes. He pointed out that some food labels claiming to be “high protein” may not adequately indicate the quality of the protein. According to the World Health Organization, a protein source must have a DIAAS score above 75 to be considered a good source and above 100 to be considered an excellent source. He also highlighted that animal-source foods often have higher DIAAS scores than plant source foods. He suggested that consumers can find nutrition information on food labels, which provide details about the amount of nutrients (like protein) in a serving of food. However, he noted that labels may not always provide a clear picture of a food's nutritional quality. In such cases, he suggested looking at other resources, such as the USDA Nutrient Database, which provides detailed nutritional information on a wide range of foods. Additionally, he recommended consulting a registered dietitian, who can provide personalized advice on nutrition and help consumers make informed choices about their diets. Dr. Berg has demonstrated the impact of a diet with an overall higher DIAAS score vs. a more traditional Western diet in pigs. Pigs on the more traditional Western diet experienced acne, hair loss, and muscle loss, while pigs who were fed a diet in which beef replaced sugar experienced less muscle loss and fat accumulation. Dr. Berg discusses the study in depth during his Ted Talk. While Dr. Berg emphasizes the importance of higher DIAAS-scoring foods as part of an overall balanced diet, he cautions consumers to resist fixating on any one nutrient or food group. He is a meat scientist who has worked to help people understand meat. He explained that the Barbecue Bootcamp was initially started as a program to educate people about modern agriculture. He and his team recognized that misconceptions were prevalent about modern agriculture, and they believed that teaching people about food safety, nutrition, and the difference between grilling and barbecue would be a good way to draw people in. They also wanted to address any questions and misconceptions people had about food and agriculture. Visit Dr. Berg on Facebook and contact him via email.
Would consumers be healthier with fewer dollar stores? While the plethora of expanding bargain chains across the country offer fewer nutrient-dense choices than other food retailers, Dr. Sean Cash, an economist on faculty at the Friedman School of Nutrition Science and Policy at Tufts University, where he chairs the Division of Agriculture, Food and Environment, says that some consumers benefit from having a dollar store nearby. “It's not necessarily the case that all consumers would be better off, or have healthier diets, if they had fewer dollar stores near them. The reality is more complicated: Dollar stores may make it harder for grocery stores to stay open in some areas, but in other places they are providing services where other retailers would not be operating regardless. And the people who rely most on dollar stores are generally very satisfied with them -- and as our research shows, may even be using the foods offered at dollar stores to free up funds that help them buy healthier items elsewhere,” says Cash. Dr. Cash advises dietitians to clarify WHERE their patients are shopping before making purchase recommendations and warms against hypervigilance in nutritionism, or focusing excessively on the nutritional value of foods. With this tendency toward hypervigilance, Dr. Cash explains, online shopping for grocery items presents a unique decision-making process that may result in making less nutritious choices. For more information on Dr. Cash and his work, visit him on LinkedIn and X.
Algorithms. Shortened attention spans. Competition from uncredentialed influencers. In communicating science, even the best in the industry may occasionally fall prey to the siren song of sensationalism in an effort to deliver evidence-based information. Dr. Jess Steier, creator of Unbiased Science, emphasizes the importance of nuance in science communication and resisting the urge to make absolute statements, as very few things in the world are black and white. However, Dr. Steier notes that this is a challenge on social media. She has learned that communicating science in social media requires a balance between sharing credible nuance and capturing people's attention. She's found that her more recent posts, which have a different tone and contain more nuance, are less popular because they don't elicit the same emotional response as her past posts. However, she feels strongly about upholding scientific integrity while still communicating empathetically. She also recognizes that the algorithm rewards more absolutist views. She highlights that meeting people where they are is crucial to communicating science effectively, but how do RDs handle subjects such as genetic modification, CRISPR, and pesticides when other supposedly science-based professional groups spread misinformation? Listen in for Dr. Steier's insights and how she personally shops for herself and her family. Follow Dr. Steier at unbiasedscipod.com Facebook: facebook.com/unbiasedscipod Instagram: instagram.com/unbiasedscipod Twitter/X: x.com/unbiasedscipod
The gluten-free market is valued at over two billion dollars. Yet the question remains...do so many people really need to avoid this protein? Heidi Wells, a dietitian by day and farmer by night, and her farming husband Byron - are proud owners of Lucky W Dairy in Kansas. They grow crops, including wheat, for both feed and human consumption. The myths surrounding this mainstay crop are plentiful - from questions to how it's grown to whether or not it should be avoided altogether: Is it doused in Roundup? Does its consumption elicit an inflammatory response? Would organic wheat be a more nutrient-dense option, given the choice? In addition to clearing up all of the above, Byron discusses their wheat cultivation practices, which involve conventional tillage methods. He highlights the importance of selecting wheat varieties with high protein content and using products like fungicides to maintain plant health. The process includes addressing nitrogen needs, managing weed pressure, monitoring insects, and applying fungicides to protect crop quality. Heidi explains that while there are cases where gluten must be avoided, such as in celiac disease, the general population's fear of gluten may not always be justified. Heidi emphasized the importance of educating people about the actual impact of gluten on health and highlighted the commercialization of gluten-free products for those who may not necessarily need them. Listen in for all of this plus the Wells' guidance on helping consumers navigate nutrition noise.
Dr. Andrea Love on milk safety, food anxiety & chemophobia Ever since fragments of the H5N1 virus (also known as avian influenza or HPAI) were detected in milk, the safety of our dairy supply has come into question, with some wondering if they should forego dairy in favor of alternatives, and others gravitating toward raw milk. In this episode of the Food Bullying podcast, Dr. Andrea Love brings some insight into the nature of viruses, the history of pasteurization, and – long story short, why you can still feel good about pouring yourself a glass of milk. She talks through the specific testing measures in milk and dairy products around bird flu, also known as bovine influenza A virus (BIAV) in cattle. Dr. Love is a biomedical scientist and award-winning science communicator with a PhD in Microbiology and Immunology with over a decade and a half of experience in basic sciences, translational medicine, and clinical research. Outside of her full-time career in life science biotechnology, she has a passion for helping the public and healthcare professionals understand complex science topics to navigate the world better. She is the Founder of ImmunoLogic, a science education organization that aims to improve science literacy, the Executive Director of the American Lyme Disease Foundation, and a contributing author for numerous science and health organizations. While the conversation focuses largely on H5N1 and dairy products, Dr. Love also touches on the impact of social media on orthorexia, the parallels between orthorexia and chemophobia, and how she wishes the general public had a better understanding of hazard vs. risk (which she reviews in detail on this episode). Learn more about Dr. Love and her work at immunologic.org. You can also find her on Facebook, Instagram, Threads, and X.
Are seed oils poison? Is it worth purchasing produce if it's not organic? Are the Dietary Guidelines for Americans actually killing us? Today's guest has a unique perspective for dietitians and everyone interested in food. These are just a few of the questions Michele and Nicole pose to Dr. Adrian Chavez, who earned his PhD in nutrition and health promotion from Arizona State University. His own personal health journey began as a child experiencing asthma and severe allergies, the treatment of which left him with digestive issues that he learned to resolve with improvements to his nutrition. As host of the Nutrition Science Podcast, Dr. Chavez helps listeners cut through the nutrition noise so they can make informed decisions on how to feed themselves and their families. He has also guided thousands of patients through courses, group programs, and 1:1 counseling, with a focus on high cholesterol, diabetes, autoimmune disease, IBS, and IBD. Known for his direct approach and willingness to take uncredentialed wellness influencers to task, Dr. Chavez has amassed tens of thousands of followers on social media. While he doesn't have a hand in agriculture, Dr. Chavez has one request of the people who grow our food: listen in to find out what it is. Follow Dr. Chavez on Instagram Visit his website https://www.dradrianchavez.com/ Tune in to the Nutrition Science Podcast
When dietitians are offered a seat at the table of commodity boards, food brands, and non-profit associations, there are benefits for all involved - including the consumer. But what's the emotional price tag the dietitian must pay when partnerships are erroneously scrutinized for all the world to see? Is the discussion more nuanced than recent articles would you to believe? Cara Harbstreet, MS, RD, LD, and owner of Street Smart Nutrition, is a fierce advocate for fearlessly nourishing meals, and she uses a weight-inclusive approach in her work in private practice and nutrition communications. Working with many industry partners, Cara emphasizes that her primary goal as a registered dietitian is to share nutrition information and knowledge with as many people as possible. Being able to go on farm tours and partake in other immersive agricultural experiences has allowed her to do just that - and to be well-versed in where our food comes from and how it's grown. Through these experiences, Cara has built a network of industry and food science experts on whom she can rely for further insights as issues arise in our food system and mis and disinformation continue to proliferate on social media. While Cara emphasizes the potential for bias to increase when compensation is introduced to industry partnerships, she also notes that there is an inherent degree of bias in ALL partnerships, and that having a strong litmus test of who you're willing to go to the mat for and defend publicly should a partnership come under scrutiny can help guide dietitians in choosing industry and brand partners. Moreover, Cara believes that there are many ways in which dietitians can make money and that they should be compensated for their work - regardless of the implicit media message suggesting that they should be limited in their career choices. As she often highlights processed foods in recipes and on social media, Cara points out that the degree of processing a food goes through is not an indicator of its health or nourishing value. Listen in for her insights on how the role of processed foods has evolved over the past half century, and for her personal standards when it comes to grocery shopping. Find Cara on all social media platforms @streetsmart.rd and visit streetsmartnutrition.com
“The biggest misconception about farming in the dietetic world is that GMOs are bad for the environment and human consumption - and that farmers are financially well-off.” Wendy Yeager is a fourth-generation farmer who, with her husband Jamie, owns and operates Bell Place Farm, a diversified row crop operation. They grow peanuts, cotton, sorghum, soybeans, and wheat managed through crop rotation over 1100 acres in west central Alabama (the heart of the Blackbelt). Given the rise in prices of multiple inputs including fertilizer, herbicides, insecticides, and diesel fuel, the Yeagers are more conscientious than ever in planning before planting. And while no-till farming and GPS technology have helped transform day-to-day business, the uncertainty of mother nature (such as threats of severe drought) still creates a sense of uncertainty and hurts a farmer's mental health. Wendy outlines how the costs of farming, specifically putting a crop in the ground, are increasing each year. She highlighs that while people may perceive farmers as rolling in money, the reality is that margins are getting tighter, making it harder to stay profitable. Wendy explained that expenses such as fertilizer, herbicides, insecticides, and diesel fuel are rising, impacting the financial sustainability of their family farm. Wendy describes how farming practices have evolved over the last 30 years, particularly in terms of trips across the field. She contrasted traditional methods, where multiple trips were made for tilling, spraying, and other tasks, with their current approach at Bell Place Farm. She explains their operation now primarily practices no-till farming, planting directly into crop residue without tilling the ground. By utilizing GPS technology, they can plant precisely, reducing field compaction and erosion. This shift has led to fewer trips across the field, cutting down on fuel consumption, equipment wear, and benefiting both cost savings and environmental protection. While the term “genetic modification” often carries a negative connotation, Yeager explains the reality for farmers: genetically modified plants help with disease resistance and reduce the application of herbicides, allowing for more efficient farming practices. She stresses that, as a farmer, she prioritizes the health of the land and would confidently consume and feed her family the crops grown on her farm. Wendy talks candidly about the financial stress in farming. She highlighted that while outsiders might assume farmers are financially well-off, the reality is that farming margins are becoming tighter. Wendy explained the rising costs of inputs like fertilizer, herbicides, insecticides, and diesel fuel, which impact the profitability of farming operations. She also mentioned the challenges of predicting yields and ensuring that the crop's financial returns cover the initial investment costs. Additionally, Wendy shared the mental strain caused by factors like severe droughts, which can significantly impact a farmer's confidence and outlook for the future. Listen in as Yeager shares her journey to becoming a respected female farmer in a largely male-dominated industry and how she balances and has confidence in her own food choices. Visit Bell Place Farm on Facebook and follow Yeager on Instagram.
“If a food is free from something, then it must be healthy, right?” Dr. Brett Carver, a wheat breeder and researcher at Oklahoma State University for nearly 40 years, has found himself spending more time defending the plant to which he's devoted his career in recent years. “A huge chunk of our population, based on easy-to-find survey data, makes dietary choices AWAY from gluten (wheat). That's about 9-12% of us, and millennials and Gen Z's lead the way. About 1 in 5 persons will reduce or eliminate gluten from their diet because they believe this to be a healthier option,” says Carver. But is this trend warranted? For those who are diagnosed with Celiac disease, avoidance of gluten, the protein found in wheat, is a non-negotiable. But for those of us without Celiac or non-Celiac wheat sensitivities, following a gluten-free (and therefore wheat-free) diet is likely unnecessary. Getting to the “heart of the kernel,” Dr. Carver shares insights on why what doesn't easily undergo genetic engineering (reminde: there are no GMO wheat varieties), how wheat has and hasn't changed over the last century, and the role of FODMAPS in his work. According to Dr. Brett Carver, one of the major misconceptions around wheat is related to its origin. Many people make assumptions about the healthiness or unhealthiness of wheat based on where they think it comes from. Another misconception revolves around the changes that have occurred in wheat over the last century. Dr. Carver mentions that wheat breeding has been ongoing since the 1920s, and there is a need to understand the advancements and improvements that have been made in wheat varieties. There is no GMO wheat in the U.S. market. Carver mentioned that wheat does not easily undergo genetic modification (GMO) due to its biology. However, he mentioned that the science of gene editing is highly developed and may become a prominent technique in wheat breeding. Brett also outlined how DNA sequencing has revolutionized wheat breeding. With the ability to select based on DNA sequence, breeders can now make more accurate and efficient selections for desired traits, such as disease resistance or gluten quality. This advancement allows breeders to bypass the need for certain traits to be physically present and instead select based on the DNA sequence itself. This has greatly accelerated breeding progress and has the potential to improve wheat varieties in terms of both quality and disease resistance. There is a misconception that gluten in wheat has changed over the last century. He mentioned that the composition and protein of wheat have not significantly changed. Claims made in books like "Wheat Belly" about the varieties being produced and the food derived from them are not accurate. Dr. Carver conducted his own research to counter these claims and found that the perception of wheat has changed, but the reality is that wheat breeding programs have been focused on developing varieties that meet consumer demands. The exact cause of non-celiac wheat sensitivity is still being researched and is not fully understood. However, Dr. Brett Carver mentioned a few factors that could potentially contribute to this sensitivity. One possibility is sensitivity to gluten itself, specifically the gluten that naturally occurs in wheat varieties. Another factor that Carver mentioned is the presence of certain carbohydrates called FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) in wheat, which can trigger symptoms of irritable bowel syndrome (IBS) in some individuals. Additionally, there are proteins called amylase trypsin inhibitors (ATIs) found in wheat that have been associated with sensitivity. Further research is needed to fully understand the causes and mechanisms behind non-celiac wheat sensitivity. He wants dietitians to know he's working on a variety of those projects. For more information, visit https://experts.okstate.edu/brett.carver and find Dr. Carver on X @osuwit.
Rich in vitamin C and flavonoids, many citrus varieties have earned their place on our breakfast tables, squeezed into our water (and cocktails), and in our favorite American recipes. There is both art and science in growing citrus that is in demand as part of our nutrition. Citrus farmers continually met consumer demand for new flavors (think blood oranges), increased eye appeal (Cara Caras come to mind), and ease of use (seedless lemons). Amid so much innovation, the unfortunate reality is that citrus is at risk. In this episode of the Food Bullying podcast, Casey Creamer, president of California Citrus Mutual, explains how citrus greening. The disease (also known as Huanglongbing), is a significant concern for the three central citrus-producing states: California, Florida, and Texas. Casey discusses the efforts being made in California to identify and remove infected trees to prevent the disease from spreading. One of the key steps is controlling the Asian citrus psyllid, the insect that transmits the disease. The state has a surveillance and trapping program to identify the presence of the psyllid and take proactive measures to contain it. Infected trees are immediately removed to eliminate the disease reservoir. California is also advocating for a national citrus breeding program to develop resistant varieties. He also notes that Florida faces more challenges in controlling the spread of the disease due to its climate. Casey emphasizes the importance of proactive measures, such as controlling the psyllid population and removing infected trees, to protect the citrus industry from the devastating effects of citrus greening. While growers are taking great pains to prevent citrus greening, Casey explains that they're also utilizing multiple strategies to help make their operations environmentally sustainable. One approach is drip irrigation and sprinkler technology, which reduces water consumption during crop growth. They have also adopted a holistic approach to water management, focusing on groundwater recharge during wet years to ensure water availability in drier periods. Additionally, growers have embraced integrated pest management techniques, utilizing biologicals and beneficial insects to minimize pesticide use. Efforts to manage water quality and reduce nitrate nitrogen usage have also been implemented. The citrus industry in California has been proactive in protecting pollinators, working in partnership with beekeepers to support healthy bee populations. Growers use pesticides, integrated pest management, and biologicals to effectively manage pests and ensure the quality of their citrus crops. Pesticides are used when necessary to control pests that can damage the fruit or affect its external quality. Integrated pest management (IPM) is a comprehensive approach that combines various strategies to minimize pest populations, including the use of beneficial insects, crop rotation, and monitoring techniques. IPM aims to reduce reliance on pesticides and promote sustainable pest control practices. Biologicals, such as beneficial insects, are natural enemies of pests and can be used as a part of IPM to target specific pests while minimizing harm to beneficial organisms and the environment. These practices help growers maintain high-quality fruit while minimizing the impact on the ecosystem. These sustainability practices contribute to California's overall environmental stewardship of citrus - whether you are enjoying the nutrition of oranges, orange juice, or lemons. For more on California Citrus Mutual, visit https://www.cacitrusmutual.com
“The biggest misconception about my work is that agriculture companies place pesticides or biotech products on the market without testing them for safety. The fact is that agriculture is one of the most strictly regulated and thoroughly investigated industries in the world. Agriculture companies must strictly follow local and international regulatory guidelines and conduct hundreds of safety studies before launching a product. When a consumer has safety questions about pesticide residues or GMOs in their food, I hope all dietitians are well-equipped with knowledge about the agriculture regulatory processes, and help consumers make evidence-based food decisions.” Dr. Meng Wang is the Transparency Lead at Bayer Crop Science. She makes the safety data of their products available and understandable to the public. On a personal note, food is her love language and she loves talking about food! Wang puts this passion to use in creating artisan macarons, which Michele reports they taste as good as they look. Meng discussed the importance of transparency in making product safety data available to the public. She mentioned that about five years ago, they realized the public's interest in knowing if their food is safe and understanding how it's produced. As part of the transparency program, they decided to make safety data more accessible to the general public. Bringing a new chemistry, such as a pesticide, to market typically takes around 11 years and costs approximately $300 million. This lengthy process involves conducting rigorous safety studies to ensure the product's safety for humans, animals, and the environment when used as directed. Researching and approving a new genetically modified (GM) crop product takes approximately 16 years on average. This process involves extensive development and testing to ensure the product's safety, efficacy, and compliance with regulatory standards. The cost of bringing a GM crop to market is around $150 million. It's important to note that these timelines and costs may vary depending on the specific product and regulatory requirements. Bayer Crop Science Crop Science creates new pesticides and genetically modified (GM)/bioengineered products to address the challenges faced by farmers – and to contribute to food security, sustainability, and productivity. A growing global population brings a need to increase agricultural productivity, while also taking care of the environment. Bayer Crop Science Crop Science listens to the needs of farmers and develops products that can help them be more productive and address food security concerns. The development of new products involves significant investment and rigorous safety testing to ensure they are safe for humans, animals, and the environment. The goal is to provide innovative solutions that benefit farmers and contribute to a more sustainable and secure food supply. Transparency, as explained by Meng, refers to the practice of making safety data and information about agriculture products available to the general public. In the past, safety data was primarily shared with regulatory authorities for approval purposes. However, with increasing public interest in understanding the safety and origins of their food, Bayer Crop Science recognized the importance of transparency. They believe that transparency allows consumers to make informed decisions and builds trust in the agricultural industry. By making safety data more accessible, Bayer Crop Science aims to address public concerns, promote understanding, and foster a more transparent and open dialogue about their products. Transformational leadership, according to Dr. Meng Wang, involves inspiring and empowering people to reach their full potential. She believes in creating a culture where employees are motivated and encouraged to excel in their roles. Throughout her career, Dr. Wang has been fortunate to have managers and mentors who embraced this leadership style, allowing her to flourish in her work. For her, transformational leadership is not just a temporary initiative but should be ingrained in the company's culture. It involves empowering every employee to embody transparency and make it a part of their behavior. Transparency, to Meng, means making safety data about agriculture products available to the general public. She believes that transparency is essential for addressing public concerns, promoting understanding, and building trust in the industry. Access to safety data empowers consumers to make informed decisions about the food they consume and to foster an open dialogue about their products. Bayer Crop Science has taken steps to increase awareness and promote transparency among its employees. They have conducted learning sessions to educate colleagues about the importance of transparency and the unique knowledge they possess. They have also launched campaigns, such as the "#WhereisMeng" campaign, to engage employees and encourage them to learn more about transparency. Through these initiatives, Bayer Crop Science aims to foster a culture of transparency where every employee understands the significance of sharing information and representing the company's values. Meng expressed excitement about the conversations she has had with people regarding food safety and transparency efforts. She mentioned engaging in discussions with her family, friends, and various audiences, including regulators, journalists, and the general public. These conversations and the opportunity to address concerns and provide information seem to be indicators of success for Meng in her transparency work. Dr. Wang explained that product safety at Bayer Crop Science is thoroughly tested through a comprehensive process. The safety assessment starts from the very beginning, incorporating safety concepts into the product design. They conduct hundreds of safety studies to evaluate the safety profiles of pesticides, including their impact on humans, animals, and non-target species. They also perform robust environmental safety testing, such as studying the runoff and its effects on birds, mammals, and fish. The efficacy of the pesticide is also tested to ensure it can effectively protect crops. Dr. Wang emphasized that the safety assessment is data-driven and rooted in her science background as a biologist. One common misconception she deals with is the belief that agricultural products on the market have not undergone rigorous safety testing. This misconception can impact people's choices when shopping for food. Dietitians can help dispel this misinformation by educating the public about the rigorous safety framework and procedures in place to ensure the safety of the products they buy. By providing accurate information, dietitians can help consumers make informed choices and support farmers in their practices to produce safe food. For more information on Wang's work, visit https://www.bayer.com/en/agriculture/transparency-crop-science, and connect with Wang on LinkedIn. For more on pesticide levels in food, visit the WHO and use the Safe Fruits and Veggies calculator.
Brady Blackett is a 4th generation cattle producer from Utah who's passionate about the cattle industry and its ability to contribute to a healthy and wholesome food system in the U.S. and abroad. As the co-founder of IGA (Intermountain Genetic Alliance), Blackett is well-versed in the subject and application of AI (artificial insemination). In this episode, Blackett explains the many ways in which AI has a positive net impact on the environment and offers a wider array of consumer choices at the meat counter and in the dairy aisle. For example, by selecting traits that improve feed efficiency, AI allows cattle to perform at the same level while consuming less feed. This means that they can produce meat and milk more efficiently, reducing the overall environmental footprint of cattle production. Additionally, AI enables producers to breed animals with specific traits, such as shorter calving intervals, which can lead to more efficient land use and potentially shorter grazing times. These factors contribute to a more sustainable and environmentally friendly approach to beef production. The science and research conducted in the field of reproductive technology in cattle, including artificial insemination (AI), has had significant benefits for humans. For example, advancements in fertility treatments and hormone therapies used in human reproductive medicine have been influenced by research conducted in cattle. The similarities between bovine and human reproductive systems have allowed scientists to study and develop techniques such as in vitro fertilization (IVF) and embryo transfer, which have been successfully applied in human fertility treatments. Therefore, the knowledge gained from studying cattle reproduction has contributed to improving human reproductive health and assisting individuals and couples in achieving pregnancy. In addition to his work throughout the beef industry, Blackett is father to three children and is an advocate for local agriculture. When feeding his own family, he buys local whenever possible - especially when the food in question is beef. When choosing beef, choose to buy from local producers. Local producers often lose a portion of the margin on beef thanks to a consolidated processing industry. "If you buy directly from a local producer they capture more of the retail value of the beef. Furthermore, when you buy directly, you are keeping those dollars in your local economy while knowing exactly how that animal was raised." You can learn more about the IGA on Instagram: @IGAbulls and Facebook.
What's the relationship between front-of-package food labeling and consumer choice, and how can it potentially impact grocery prices? Dr. Chen Zhen is a professor in Food Choice, Obesity, and Health Economics at the University of Georgia. His research focuses on the impact of interpretative front-of-package labeling on consumer behavior and food prices. In this conversation, Zhen discusses policies that can discourage consumption of less nutrient-dense foods (such as taxation) versus those that focus on access (making more nutritious food more accessible and less nutritious food less accessible), as well as the potential confusion caused by nutrition facts panels. While a combination of policies may benefit the nutritional intake of lower-income consumers, Zhen highlights a study that demonstrated how a soda tax reduced the consumption of sugary beverages among low-income individuals, while a fruit and vegetable subsidy did not have a significant impact on their overall nutrition score. He discussed three categories of policies to address the issue of food prices and consumer choices. The first category is taxation, where the aim is to tax unhealthy food to discourage consumption. However, there are concerns about the potential costs and impact on consumer welfare. The second category is access policy, which involves making healthier food more accessible and less healthy food less accessible. For example, removing sugary drinks from schools. However, there can be compensation effects where people consume more unhealthy food outside of school. The third category is information provision policy, such as nutrition fact labels. Chen mentioned the recommendation for interpretative and summary nutrition labels on the front of packages to help consumers better understand the information. He also mentioned his research on yogurt and consumer confusion with labels. He referenced a study on yogurt that examined the impact of a nutrition labeling change on sales. The study found that when a yogurt product received a lower nutrition score, its sales decreased. Conversely, when a yogurt product received a higher score, its sales increased. However, the study also discovered that retailers adjusted the prices of the yogurt products to offset the sales effects of the labeling change. After accounting for the pricing effect, it was found that about 40% of the labeling effect was offset by the retailer's pricing strategy. This suggests that the impact of nutrition labeling on consumer behavior can be influenced by pricing strategies implemented by retailers. Chen mentioned that low-income individuals tend to purchase less healthy foods due to financial constraints. Chen also highlighted the potential impact of labeling and pricing strategies on nutritional disparities. He is now working on a USDA grant that aims to examine the nutrition disparity resulting from nutrition labels. The hypothesis is that if a product receives a lower nutrition score, retailers may lower the price, and low-income individuals may be more sensitive to these price reductions, leading to increased consumption of unhealthy foods. Chen also mentioned a study on pricing policies, where a soda tax was found to reduce the consumption of sugary beverages among low-income individuals, while a fruit and vegetable subsidy did not have a significant impact on their overall nutrition score. He suggested that a combination of taxes on unhealthy foods and subsidies for healthier options may be more effective in addressing nutritional disparities. Dr. Zhen discussed three categories of interventions that policymakers can make to address the obesity epidemic: pricing strategies (such as soda taxes), access policies (making healthier food more accessible and less healthy food less accessible), and information provision policies (like nutrition labels). Chen emphasized that while taxes can be effective, they come with costs, so labels are often preferred by economists. Chen's research focused on the impact of soda taxes and found that low-income households responded more to the taxes, resulting in reduced consumption of sugary beverages. Additionally, Chen explored the potential unintended consequences of labeling and pricing strategies, particularly in relation to low-income individuals. However, it's important to note that any food taxes are regressive and may face political resistance. If you're curious as to how front-of-package labels and food policies can have unintended consequences on grocery prices and his predictions on grocery inflation, listen in for more of Zhen's research and insights.
“You can't talk about what's on the plate if you don't know how it got there.” As the founder of Build Up Dietitians, Leah McGrath has created a space in which dietitians at all stages in their careers (including students), can learn more about just that - and provides avenues for evidence-based practitioners to gain a better understanding of agriculture practices. But when searching for that evidence, how do we discern quality sources from those that are less-than? McGrath offers multiple resources for dietitians so that YOU can empower the consumer to make choices based on fact - not fiction. In addition to a robust conversation on the importance of cultivating an evidence-based career, McGrath shares her examples of persistent mis and disinformation in the nutrition space and diet trends that remain strong throughout the years. Visit Build Up Dietitians and find them on Facebook, X, and Instagram. You can also subscribe to the Build Up Dietitian Substack at https://buildupdietitians.substack.com/. You'll find great resources about food whether you are a dietitian, into nutrition, or a part of agriculture.
“I wish people would take a little time to understand where their food comes from and also to trust the farmer.” A great perspective for RDNs to remember! Wanda Patsche, alongside her husband Chuck, farms in southern Minnesota. They grow corn and soybeans and raise hogs. Patsche also utilizes her blog to tell her farming story. Unfortunately, she has recently experienced some food bullying as part of her efforts to help people understand farming. “I think GMOs and organic foods are still widely misunderstood by the consumer,” says Patsche. “I also think the fear-based labeling food companies use such as labeling foods non-GMO when there isn't a GMO option for that particular food causes further confusion.” Listen in as Patsche shares her insights on how biotechnology has helped her use fewer inputs throughout the years, the use of antibiotics in swine, and why you should shop confidently - especially for meat - at any grocery store. For more on Patsche, visit her on X and Instagram @MNFarmLiving and on Facebook MinnesotaFarmer. Be sure to check out her blog, https://www.mnfarmliving.
Grocery store costs are crazy, but what costs have gone up on farms? Are fields sprayed with “such harsh pesticides” that workers can't enter the fields? Is hydroponic farming the wave of the future when it comes to leafy greens? Should you be worried about lead in soil? Michele helps Nicole separate fact from fiction on these topics and more. The co-hosts spend time reflecting on their personal favorite and eye-opening episodes from 2023, which include apple growing, dietitians, pumpkins, GMOs, mRNA vaccines, scientists, farmers, animal protein & sustainability, and more. They recommend episodes to help listeners learn more about their food and how it's grown to overcome the myths of the food plate. Michele and Nicole want to know: which experts do YOU want to hear them interview in the New Year? Leave your questions in the comments or message Nicole or Michele.
The bird's the word, but when we're talking turkey, what do all those labels REALLY mean? Peter Klaphake, a third generation turkey farmer from Minnesota, owns and operates turkey farms, a feed mill, and crop farming businesses. He's also a current board member on the Minnesota Turkey Research and Promotion Council. “Our birds are never raised with added hormones or steroids. In fact, it's illegal,” explains Klaphake. And while he goes into great detail on labeling, antibiotics, and what he wish consumers knew about raising turkey, he is deeply passionate about raising turkeys, despite all the challenges. “It is a very risky, demanding, and rewarding profession,” says Klaphake. “We either have to love what we do, are completely nuts, or a bit of both!” Listen in and learn more about how this lean, nutrient-dense protein makes its way to your table. For more information, visit Klaphake Feed Mill.
Pick a pumpkin - but what kind? A self-proclaimed Professor of Pumpkinology, John Ackerman is the owner and operator of the farm bearing the same name that has been in his family for over a century. And while you may hear “pumpkin” and think of the jack-o-lantern variety, he and his wife grow an astounding number of breeds. While Ackerman has opened his farm to the public each fall for the past 24 years, the long hours and devotion to his land are consistent throughout the off-season. Pumpkin season may be a given, but the weather can determine great fluctuations in the farm's income. A steward of his land, Ackerman shares his concerns with common misconceptions about farming practices. “While organic food is certainly growing in popularity, I have concerns that its production may be hard on the environment,” says Ackerman. Listen in for more reasons to eat a greater variety of pumpkins, how they're grown, and just how many varieties are available. Learn more about Ackerman and his farm at ackermanfamilyfarmsllc.com.
"A little sugar is not always a bad thing!” Kevin Herman is a diversified farmer who grows crops you may have not heard much about, but his biggest crops are figs. And yes, there are more than one variety. He likens fig varieties to wine varieties - each with a distinct flavor and pairing opportunity. A nutritional powerhouse of fiber, calcium, and potassium, Herman views figs as a great replacement for candy bars. In this episode, he sheds light on the different varieties and their nuances in flavor, texture, and eye appeal, and shares some of his favorite preparation methods. If you're an RDN or into nutrition, be sure to listen. Herman also clears the air so to speak on the many ways in which farmers serve as environmentalists. “We all recognize the need for trees to help clean our air and we not only be on the loss of the rain forest but also spend billions every year to plant trees, well what about farmers, we plant millions of trees every year that not only feed the world but also clean the air!” To learn more about California-grown figs, visit californiafigs.com.
Show Notes - Mike Freeze Is “wild” fish somehow better for you than the farm-raised variety? Mike Freeze, owner of Keo Fish Farm, conservationist, environmentalist, and naturalist, offers his perspective based on years of fish farming. “For a variety of health reasons people need to consume more seafood and since we are fishing the oceans at maximum sustainable levels, only farmed seafood offers the possibility to increase seafood consumption,” says Freeze. While “wild” fish might be perceived as being more nutritious or somehow better for the environment, Freeze notes that their more affordable, farmed counterparts may be overlooked, and the consumer might be skipping fish altogether - and not meeting recommended guidelines. He encourages RDNs and those who prioritize nutrition to consider fish an important part of their diet. Listen in for more information on the safety and sustainability of farmed fish in the nutrition world, as well as Freeze's take on purchasing American-raised seafood.
Named after and guided by her parents, Jerry and Linda, Alise Sjostrom's Jer-Lindy Farms produces award-winning cheeses. A graduate of the University of Minnesota and Vermont Institue for Artisan Cheese, Sjostrom is quick to point out the biggest misconception about her line of work - that being lactose intolerant means you can't enjoy the fruits of her labor. “Cheese is actually quite low in lactose compared to dairy products like milk, cream, and yogurt,” says Sjostrom. “Most contain less than 2g per one ounce serving, which is far less than the 12-13g found in a one cup serving of milk.” Crediting the lessons she's learned along the way from others in the cheese industry and her team of owners and employees, Sjostrom not only produces cheese with her team at Redhead Creamery, but the business is also making it foray into the spirits industry. Listen in to find out which by-product of the cheese-making process is making its way into cocktails. To learn more about Sjostrom or to order Cheese, visit www.redheadcreamery.com. Find her on Facebook and Instagram.
With back to school in full swing, Michele and Nicole talk with Katie Pratt and Amanda Radke on the latest podcast episode. While each of these women wears many hats (farmers, mothers, and pillars of their respective communities), they both work to increase literacy about food, farming, ranching, and nutrition in the classroom. As misinformation can spread early in life, Pratt keeps an open door (literally - as the host of many tours of her farm) and creates a safe space for elementary and junior high school students to learn more about where their food comes from. “When a student asks a specific question about organic foods or corn syrup or gluten, it comes from a place of curiosity and one influenced usually by a social trend and not factual information,” says Pratt. Radke, who in addition to ranching, retailing, parenting, and public speaking is also a published author of eight children's books, shares how misconceptions and misinformation can impact the ag community at large. “When these misconceptions permeate popular culture, it impacts politics, perceptions, consumer buying trends, food prices, regulations, etc.,” notes Radke. Listen in for best practices on communicating with young consumers, empowering them to feel good about their food choices, and ideas on how RDNs can better engage youth in their nutrition choices. Learn more about Katie at https://www.theillinoisfarmgirl.com/ and visit her on Facebook. Visit Amanda at www.amandaradke.com, on Facebook, Instagram, Twitter, and TikTok.
“All actions have some sort of impact on the system, but at times, people can assume reducing animal protein can have a vast and meaningful impact without considering other important tradeoffs that should be considered.” Passionate about leaving the planet better than she found it and ensuring access to nutrient-dense foods including nutrient-dense animal proteins, Dr. Kim Stackhouse-Lawson works to clear up the misconception that animal agriculture isn't sustainable. “I wish people knew how dedicated farmers, ranchers, and producers are to raising high-quality food and that there are scientists, my team specifically, looking for solutions to continue to reduce food system impacts from animal ag. We have improved, but technologies are advancing quickly,” says Stackhouse-Lawson. She is the Director of AgNext and a Professor of Animal Science at Colorado State University. As Director of AgNext, she brings together producers, industry partners, and researchers to innovate real-time solutions for sustainability in animal agriculture. Prior to her time at CSU, Kim was the Director of Sustainability for JBS USA where she was responsible for coordinating the North American sustainability program, inclusive of the company's beef, pork, poultry, case ready, transportation, and branded product business. Learn more about Dr. Stackhouse-Lawson here and visit AgNext on Facebook and Twitter. You can also connect with her at https://www.linkedin.com/in/kim-stackhouse-lawson-0108341a1.
There is a farmer behind everything you choose in the grocery store. Even sugar. “Pesticides, GMOs, roundup, the word natural....fear-mongering in the grocery store needs to stop. People are guilted into paying more for equally safe food due to a meaningless label.” As a full time farmer (she grows sugar beets, corn, wheat, rye, and dry edible beans) and mom in the thumb of Michigan, Rita Herford wishes people would pay more attention to experts when making their food-buying purchases. A fan of American-grown groceries, she wants consumers to know that “farmer” is not synonymous with “farmers market.” "Farmers are not over-using pesticides; we don't want to use them, but sometimes it is necessary. Nature is disease, fungi, bugs, and microbes trying to infest food we are trying to grow. I eat food from the grocery store, too!" If you're curious about crop protection and the many forces working AGAINST farmers as they work to grow the foods we buy (in many different places), listen in on Herford's perspectives as a farmer, mom of three young daughters, and consumer. For more information on crop protection, visit https://www.nifa.usda.gov/grants/programs/crop-protection-pest-management-program. Follow Herford on Instagram , on Facebook and on Twitter @herfordrita to learn more.
“Herd health is our #1 priority.” Alli Fender left her corporate vet technician career to pursue her dream of being her own boss as a direct-to-consumer beef producer and black angus breeder. Not only does she juggle that dream alongside motherhood, showing and breeding Australian Shepherds, and sharing her beef story via flyingranch.org, Fender also records conversations on all things small business and shares them on her Agripreneur Empire Podcast. Well aware of the misinformation surrounding grain-finished beef, Fender shares her concerns about consumer perspectives on hormones, antibiotics, and other buzz words within the beef world. While consumers may be fed content that drives fear and reinforces a negative connotation about beef, Fender spends a significant amount of time explaining her business model and the “why” behind using certain types of feed at the Flying F Ranch. “I believe that by helping consumers understand that all beef is safe, nutritious, and raised in incredible conditions is essential to create trusting relationships and healthy communities.” Get a glimpse into Fender's operation on Instagram via @flying_f_ranch. For more on the nuance of grass and grain-finshed beef, visit beefresearch.org.
"The work ethic and pride most farmers have in what we do everyday is second to none. Family farms take care of the environment and land we use to make sure it is better for the next generations" points out a Michigan farmer responsible for the beans in your can. Black beans, navy beans, bean soup, amino acids in beans, bean recipes...Greg Ackerman is a farmer who is glad to talk beans. Ackerman & son farms is a multi generational family farm focusing on producing high quality specialty crops, including dry edible beans. He especially enjoys growing navy beans. Greg says that edible dry beans have the lowest carbon footprint of any product on his farm. He discusses soil quality, preparing a seed bed that allows for environmental efficiency, monitoring for insects to protect their crops, and more. "The food we produce is the safest food that has ever been available in the supply chain. It's the same food we feed our own families. That is a big responsibility that we not only accept but take pride in. The food safety standards in place today should help alleviate any misconceptions consumers may have," says Greg. He shares details of site specific farming and how farmers use the tool to select what is needed for each type of soil. For example, they don't apply fertilizer where the soil can't hold it - and only put it on where the soil needs it. Food cost is inflated today for many reasons. Greg, a member of the U.S. Dry Beans Council, points to the need to defend modern agricultural practices, food safety documentation and inspections, transportation and handling by processors. Greg points to dry beans as the all around super food. High in fiber and protein, excellent for gut health and has an amino acid that has been proven to fight cancer cells. Learn more at cannedbeans.org.
“The biggest misconception comes in when organic options are pushed as healthier than conventionally-grown fruits and vegetables.” As operations manager for her family's strawberry farm in Florida, Michelle Williamson shares concerns that the Environmental Working Group's Dirty Dozen and similar activist groups unnecessarily create fear around the food she and her family have been growing for five generations. She hopes dietitians can help set the record straight about strawberry farming. “The EWG Dirty Dozen list is a bad interpretation of science, that creates fear and guilt among consumers,” says Williamson. "I think that this causes fear with some consumers, if they cannot afford the organic option, they feel that they may be causing harm to their families, so they avoid fresh fruits and vegetables all together. Also, the misconception that organic farming practices are safer in the environment creates fear among people living near farming operations." Living on the same family homestead that previous generations have tended to since 1889, Williamson works alongside her two daughters and niece and takes great pride in this land being as safe a place for her grandchildren to play as it is to grow one of America's most-beloved fruits. If you're concerned about pesticide residues on produce, visit Safe Fruits and Veggies to calculate how many servings of various fruits and vegetables you would need to consume before pesticides have any effect on your overall health. Know that strawberries are a sensational nutrition addition, regardless of what is on the fruit's label! For more on pesticides allowed in organic farming, visit the National Archives.
A dairy farmer who is just shy of ONE MILLION followers on Facebook, Derrick Josi survives on coffee and sarcasm while dispelling B.S. on social media. He says “doesn't put up or ignore idiots online because to do so makes them feel justified and entitled to stay ignorant.” This candid conversation covers everything from Josi and Nicole's mutual disdain for certain food labels and love of ice cream to his and Michele's friendly debate over who has the better breed of dairy cattle. RDs can glean insight on what REALLY happens on a dairy, from feeding, to animal welfare, and caring for the environment. Passionate about preserving TDF Honest Farming for many generations, he stays focused on the future. Josi is one of the farmer-owners of Tillamook Creamery and loves to talk ice cream. He also offers honest thoughts about how the naysayers impact farmer's mental health. Derrick wishes people knew that, as a dairy farmer the health and well-being of my cows is his top priority. His cows are milked on a merry-go-round or rotary parlor and he works to show people animal care through his videos. If you're curious about dairy vs. its alternatives, how the dairy business is committed to making its practices even more sustainable, and the day-to-day operations of TDF Honest Farming, give this episode a listen, and follow Josi on Facebook, Instagram, Twitter, and his podcast, The View From the Milk Barn.
“Translating the science to the table does not mean we slide over the science.” Connie Diekman, M.Ed, RD, CSSD, LD, FADA, FAND is a Food and Nutrition Consultant in St. Louis, Missouri, and a former President of the Academy of Nutrition and Dietetics. Always on top of cutting-edge research, she recently co-authored Misinformation and Disinformation in Food Science and Nutrition: Impact on Practice. This paper explains "Health and wellness gurus, or self-proclaimed experts, utilize social media platforms to garner attention through compelling narratives, build audience followings, and influence public opinion by sharing (often) misleading information about food and nutrition. The consequence of this can be the perpetuation of misinformation, which not only undermines a well-functioning democracy but also diminishes support for policies that are science or evidence based. Nutrition practitioners, clinician scientists, researchers, communicators, educators, and food experts need to encourage and model critical thinking (CT) to participate in our world of mass information and mitigate misinformation." In this candid conversation, Diekman touches on the spread of both mis- and disinformation, the role of social media in the nutrition landscape, and how the RD can play in leveraging their credential to be a trusted source of evidence-based messages. As Diekman puts it, “the media is full of claims and promises when it comes to food and nutrition and if consumers can't see why RD's are different, and the person to trust for nutrition advice, our credibility will never grow. We have to be the communicator who can translate with honesty, evidence, and enthusiasm.” This episode is a must-listen for any RD looking to make science translatable to consumers and combat misinformation on social media, in their practice, or across the dinner table. Learn more about Diekman at https://cbdiekman.com/, on Facebook https://www.facebook.com/connie.diekman, Twitter , and Instagram. Join us for the next episode of the Food Bullying podcast on the first and third Monday of the month.
“You have to do what's right, no matter how much it hurts.” Dr. Kevin Folta is a molecular biologist who has worked with mRNA for more than 25 years. He is scientist in the genetics and genomics of small fruit crops, a recent farmers market president, and advocate for science communication. And although he's suffered significant personal and professional hardship for standing up for science, he continues to train, teach AND tweet the evidence, because, as he puts it, “you have to say the words” to help combat mis- and disinformation in the agricultural space. Dr. Folta emphasizes that technology has given us access to the safest, most abundant food supply in human history, and this access is worthy of appreciation - not fear. He wants dietitians to look for the evidence behind mRNA and genetics in food, rather than believing clickbait. As new technology continues to help strengthen our food system, communicating the science behind it will strengthen consumer trust. "As a molecular biologist, it was exciting to see the mRNA technology go into use. We've been watching and waiting for a long time. We'll see it used to treat some cancers and other human diseases. Its role as a vaccination is just beginning, as we'll see better and more adaptable, less-expensive vaccines that can address emerging pathogens faster. It's potential role in treating livestock is tremendous. Unfortunately misinformation, in some cases spread by internet celebrities and politicians, stands to slow the implementation of this technology by tarnishing public perception. We have a role as scientists, farmers, and ag communicators to challenge these false assertions, as they will negatively affect ranchers, farmers and our animals." mRNA vaccines, in particular, have a huge potential role in livestock health. On this episode, Dr. Folta explains the mechanisms behind the technology, clears up misconceptions about its usage, and urges those in the dietetic and ag communities to challenge false assertions about this and other technologies that can have a positive impact. Dr. Folta can be found at www.kevinfolta.com, on Twitter @kevinfolta, and on Facebook www.facebook.com/kmfolta. Listen to more on the Facts and Fallacies podcast, which he co-hosts with Cameron English. Other sources regarding mRNA: AP Fact Checking: "No, farmers aren't requires to vaccinate cattle with mRNA vaccines. Factcheck.org: Meme Spreads Falsehood About Vaccine Transfer Through Eating Meat Genetic Literacy Project: Kill the Messenger: mRNA-based livestock vaccines are under attack by vaccine skeptics Pork Business: Livestock & mRNA Vaccines: What You Need to Know
"The biggest hurdle for so many people pursuing health and wellness, including healing their relationship with food and being intentional about nutrition, has so much more to do with their mental and emotional state that we often realize. I believe that health should be pursued in a holistic approach, not sacrificing one aspect of health while in pursuit of another." Kiah Twisselman Burchett, better known as Coach Kiah, is a California cattle rancher turned motivational speaker, life coach, and podcaster on a mission to empower others to love themselves deeper, care for themselves better, and find joy in this messy, beautiful journey of life. After battling with her own weight and body image from a young age, she embarked on her own personal health journey losing over 100 pounds, but more importantly, the mental weight she had been carrying with her for years. Recently named one of Cowgirl Magazine's 2023 Top 30 Under 30, Coach Kiah uses her vulnerability and infectious energy to show others how to overcome hardships and become the main characters of their own lives. She wants people to know that farmers and ranchers, regardless of the size of their operation, are committed to the safety of the food they produce and the well-being of the animals they care for. Fear driven marketing of food often creates distrust and shame around food choices. Not only does fear driven marketing negatively impact farmers and ranchers, but it also trickles down to the consumer and the cost of food that they purchase. Food shaming can also negatively impact consumers relationship with food, making them feel like a bad person if they can't afford to purchase items with all the fancy buzz words. As a coach, I wish people knew that my role is NOT to give nutrition advice in any way. That's what we have registered dietitians for! As someone whose family ranches, I wish people knew that we all have a LOT more in common that we have different. Farmers and ranchers have a lot of the same worries, concerns, and priorities as consumers do and vice versa. Through our Backroad Cowgirls series, our hope is to use storytelling to create more connections between those who produce food and those who consume it. You can follow Kiah on Facebook at https://www.facebook.com/coachkiah/, listen to her podcast at https://pod.link/1578296414 or connect with her on Insta at https://www.instagram.com/coach_kiah.
“We're not ‘dousing' our fields, we're not ‘mining' our soil, and nutrients don't ‘run off' the fields during normal rainfall.” As a dietitian turned full-time farmer on the Eastern Shore of Maryland, Jennie Schmidt has heard it all when it comes to misconceptions about how our food is raised. Growing corn, soybeans, wheat, green beans, and wine grapes with her brother-in-law, Jennie is equally passionate about the health of her soil as she is about cutting through the noise about agriculture for fellow dietitians. She questions how farming today is monoculture and walks through example after example. And while Jennie recognizes the importance of dietitians being able to clear up misconceptions for the consumer so they can make the best choices for feeding their families, she warns that misinformation can have an even bigger impact. “Misperceptions in the marketplace on food and farming can end up as bad policy and regulations when consumers are fed misinformation by environmentalists,” says Schmidt. Listen in on Schmidt's insights on everything from GMOs to monoculture to glyphosate to vineyards to technology helping soil health. Follow on Instagram @dirtdietitian and Twitter @farmgirljen.
“Everyday life on the farm isn't always sunshine and roses.” Nick Schweitzwer, a fifth generation farmer from the area known as “the ridge” north of Grand Rapids, Michigan. Roughly 60% of Michigan's apple production are grown in the area and Nick grows over 18 varieties on his farm. He shares how there are many challenges unique to Midwest apple growers. Nick relishes the opportunity to share how he tackles the impact of high humidity, something his Pacific Northwest counterparts don't grapple with. Noting that the choice of organic or conventionally grown apples is a consumer choice, Nick cautions that when grocers make that decision for their shoppers, the results can be detrimental to this sector of agriculture. “There has been at least one fairly large chain grocer that has decided to buy strictly organic apples and will not buy any conventionally grown fruit. If more followed this path, then it would have a serious negative effect for us growers in the Midwest and Atlantic states. We generally have high humidity and unfortunately, fungal diseases love humidity.” In this episode, Nick also discusses what it means to “support local,” cross-pollination, treating fungi/weeds/insects in the orchard and explains the role of pheromones in growing apples. Nicole's mind is blown learning about how this pheromone technology confuses pests and prevents them from mating. Find Nick on Insta & TikTok at @that.apple.guy and Twitter: @thatappleguy616.
“Go out and get the work done.” If there's one insight to be gleaned from the 100th episode of the Food Bullying Podcast, it might be this one from co-host Michele. Or that she'd rather smell like her cows, while Nicole wishes to smell like Froot Loops. When Michele wanted to take the Food Bullying podcast in a new direction, she tapped a dietitian as a co-host. But why one with zero background in agriculture? Nicole's candid discussion touches on everything from Nicole's perceived indoctrination of “big ag” being bad during her nutrition studies in New York City to where the co-hosts stand on Froot Loops (both as a food and potential fragrance choice). While their backgrounds are vastly different, Michele and Nicole raise young women in what often feels like a food war zone, and each shares her unique perspective on positioning food as a source of joy and not fear. They both strongly believe food should be about celebration, not condemnation. Listen in as they divulge their biggest nutrition and supermarket pet peeves, the greatest takeaways from the show, and their thoughts on how farmers and dietitians can continue to collaborate across the plate for the benefit of the consumer. They've collaborated across the food plate to bring insights from agriculture to dietitians and share what they've learned along the way. They've talked with experts on animal welfare, beef, cans, chicken, cranberries, dairy, dietetics, FFA, food waste, GMOs, lamb, lettuce, livestock heat stress, peanuts, pork, prunes, RDN education, soybeans, sustainability sweet potatoes, tomatoes, and more. Upcoming episodes will include apples, beans, eggs, ethics, pesticides & soil health, strawberries, sugar beets. “I learn something new with literally EVERY episode,” says Nicole. “But what I find most heartening is that each farmer we speak with - whether from a large or small operation - has the same goal: to do the right thing for the environment.” Follow Michele across most social media platforms at @mpaynspeaker and Nicole on Instagram @notoriously.nicole.RD
If Hannah Craun and Levi Schiller are any indication, the future of farming certainly shines bright. Craun, a masters student at Virginia Tech focusing on cattle reproduction, and Schiller, an Ag Business major at The University of Nebraska, boast numerous awards and experiences in 4-H and FFA. They also share a concern about the misconceptions surrounding agriculture - and how fear and confusion are impacting the consumer. “The basic knowledge gap that separates agriculturists from the rest of society is huge and hugely concerning,” says Craun, who was raised on her family's dairy, beef, and crop operation. "While misconceptions about agriculture may not seem directly related to dietetics, it's important to anyone purchasing food. A lot of our decisions in life are based more on how they make us feel rather than the facts behind the matter. If we don't feel sure that our food was produced in a safe manner for all involved, that may take a mental and emotional toll, not to mention economic. This can motivate us to spend more money on purchasing food that isn't any different nutritionally. In addition, understanding basic production practices has extreme importance when applied to food labeling. What isn't understood can be intimidating or even scary, when, in this case, it's truly not. From a producer's point of view, it can be disheartening when consumers don't trust what you do simply because they don't understand. More and more, governing policy is also being dictated by those who aren't familiar with standard practices. This makes it a very real possibility that agriculturalists are prevented from doing what is best for their animals or crops." While both Craun and Schiller emphasize the importance of modern agriculture in feeding a growing population, they recognize that certain technologies are misunderstood. “I wish people knew that producers try their hardest to make the safest product while being the most efficient,” says Schiller. He hopes dietitians will meet more FFA members and learn more about modern day farming products. Listen in as these two agvocates share their insights on answering tough questions about agriculture, what they look for on a label before tossing an item into their grocery carts, and bridging the gap from farm to plate for the next generation.
Natalie Mariani Kling is a fourth generation family member of premium dried fruit company, which was started by her great grandfather in 1906 in what is now Silicon Valley. "My family and I are committed to 'inspire healthy living' and being a real solution for busy families trying to eat a little healthier every day." Natalie shares different perspectives in the medical and nutritional community about natural sugar vs. added sugar, and understanding how bad certain sugars are for your body. "When natural sugar is combined with a good amount of fiber, your body is able to digest natural sugars found in dried fruit at a slower rate vs. refined sugar which spikes blood sugar. "Prunes are not just good for gut health and a healthy microbiome, but research shows they are excellent for bone health. Recent research in postmenopausal women found that eating prunes daily both protected bone mineral density and mitigated fracture risk at the hip" Natalie talked with Michele Payn and Nicole Rodriguez about how dried fruits, such as plums and dates, are incredible for adding a natural sweetness to recipes. "By adding water to rehydrate the fruit, you can create purees/syrups/drizzles out of prunes, and essentially any dried fruit, for baking, stews, even cocktails." Prunes have an awareness problem. They have been for so long paralleled with digestion, and yet they may be best super fruits on the market - good source of fiber and an excellent source of Vitamin K, an essential bone nutrient. "People have fear and anxiety around buying shelf-stable fruits and vegetables, so they gravitate towards 'keto' and 'paleo' (which have served their purpose) yet they don't consider dried fruit an option to enjoy year-round." Listen in to the Food Bullying podcast for more about this shelf-stable fruit, which extends the fruit season, and provides a convenient grab-and-go snacks. As a certified clinical nutritionist, she's committed to promoting habits that support healthy children and families; this passion stems from her son who was born with neurological challenges, so she knows the power of nutrition as a foundation for life. The Mariani Family Packing Company has partner growers (our 'extended family') span the globe, growing orchard fruits (prunes, peaches, apricots), berries, and extending to tropical fruits (mango, pineapple), raisins, dates and others. Natalie shares "Family is our differentiating factor, and we consider our grower partners around the world part of our extended family. We believe in treating others with respect - some of our long-term partners have been with us for multiple generations, e.g., our partnership with Kellogg's has extended +35 years." Mariani's respect Mother Nature - they have a fun family quote 'We report to Mother Nature.' Natalie reports "We're focused on increasing our sustainability efforts more so now than ever through our solar installation, water purification plant and water usage on the farms, and our growing techniques. We also believe in less food waste - prunes fit easily into a sustainable diet as consumers can eat the entire fruit without worrying about a peel or other inedible plant parts taking up space in their waste cans. Because prunes are simply dried plums, they have reduced water content, making them much lighter in weight and less perishable. This means fewer resources are needed to transport them and less refrigeration is used, resulting in a lower carbon footprint." Listen in to hear about prunes can help brains, bones, and guts and follow Marianis at www.facebook.com/MarianiFamily on Facebook, www.instagram.com/themarianifamily/ on Instagram, or https://twitter.com/MarianiFamily on Twitter.
Food prices rose 13% in 2022. Yet American's waste about $218 billion of food the U.S. and food is the single largest component taking up space inside of our landfills. RDN Rosanne Rust offers practical ways to reduce food waste in the home to save money and help the environment. A prolific writer, she's published eight books, including several in the popular For Dummies® series, including her latest include Zero Waste Cooking For Dummies® (Jan 2022, John Wiley & Sons), and the 2nd edition of DASH Diet For Dummies® (November 2020). Rosanne believe's there's more than one way to consume a healthy diet. "We understand the big picture, including human physiology, human nutrition, and food science. We take behavior into account and understand how to help people make changes that they can accept. We also understand how to evaluate the evidence and put diet into perspective for overall health. People come up with strict rules. They hear so many soundbites of misinformation (like "sugar is toxic", "carbs are killing you", "organic is best". This all-or-nothing approach is affecting the mental health of many people who may feel they are failing because they aren't reaching some unrealistic goal. At a time when food budgets (and all budgets) are tightening, we need to take this fear away. And also help those who HAVE a choice (to shop at fancy food stores) to understand that demonizing the rest (with no evidence of inferiority) is detrimental to everyone." Rosanne received her bachelor's degree in Dietetics from Indiana University of Pennsylvania, and her M.S. in Nutrition from the University of Pittsburgh. Owner of Rust Nutrition Services, she provides a variety of nutrition communication services. Her philosophy has always been to take a fad-free, doable approach to healthy eating, in order to help people put food and nutrition into perspective and set realistic health goals. You can connect with her on Facebook,Insta, Twitter, or TikTok.
How is soy a part of your diet? Maryland farmer Belinda Burrier talks about high oleic soybean oil, GMOs, international demand, the health benefits of soy, and so much more in the latest Food Bullying podcast. Belinda farms soybeans, corn, wheat, and hay in central Maryland, just north of Washington DC with her husband and nephew. She married into farming 20 years ago, she and her husband have been awarded the Mid-Atlantic Master Farmers and the Northeastern Region Conservation Legacy Award. She is the chair of the United Soybean Board Promotion & Education Committee. "When I married into farming, I knew nothing and asked many questions- why do you do that? It made my husband think outside of the box and he did change some of his practices, not many, he is very progressive; so what I want people to know as a mother and grandmother that I always have my family's best interest and health in mind before any choices are made on the farm. Water, air, and soil are my greatest concern." Belinda points out "Some very influential people bad mouth soybean products and it's hard to break that apart." She breaks down how the bean is grown, why GMO has value, what the benefits of high Oleic soy is, and more in this podcast. She understand how food bullying impacts people in the grocery store. "I look for soybeans in my products, if I can purchase items locally I will, I won't buy products just because they say so and so on the label. If I am truly concerned about how something is produced I will look at reviews and talk to my dietitian friends or women whose opinion I value. I really try to buy US, but sometimes that's not available." Belinda works to try to ensure more people have access to soy products, including biodiesel across the globe. She is on Facebook as Belinda Doyle Burrier, Insta as Burrier Farms, and LInkedin under Belinda Burrier. Connect with her to learn more about the power of soy in a diet.
Do you know the latest research on peanuts & allergens? Or that these protein essential grow in the ground? Or that the peanut plant is a legume that is rotated with other crops to help with soil health? Case Cox Kerr is the sixth generation of her family to farm on the Flint River in south Georgia. Her family farm, Longleaf Ridge, produces sweet corn, peanuts, field corn, soybeans, and timber. She was recently appointed by U.S. Secretary of Agriculture to serve as Georgia's Board Member on the National Peanut Board, and is the first woman from Georgia to serve on NPB! Casey points to several misconceptions and wishes people knew how much peanut farmers nationwide have invested into peanut allergy research, education, and awareness. Peanut allergies & early intro guidelines for dietitians to know Myths about peanuts – i.e., that they are inflammatory or nutritionally inferior to other nuts. Misconceptions about general nutrition benefits – natural peanut butter, organic peanut butter, added sugars, fats – many consumers seem to think there are big differences in the nutrient profiles, but they are largely similar. She points to the myths around peanuts creating misconceptions with consumers and misinformation being shared that can lead to unnecessary fear about a safe and nutritious food. Visit The National Peanut Board website or lonleafridge.com or connect with @caseycoxkerr on Facebook, Instagram, or Twitter.
Take the gene as a sentence in a book. Copy that sentence (gene) into another book. Now scientists can put the gene into a specific paragraph. Farmer Paul Hodgen uses this example to explain genetic modification in food. He has worked with GMOs - genetically modified organism - in both the laboratory as an agronomist, as well as farming GMO corn and soybeans. He uses biotechnology to make his job easier to produce a low cost, healthy, environmentally-friend product. GMO crops allow him to use fewer pesticides, make fewer passes across the field, and spend more time with his family than the non-GMO fields he farms. He wants dietitians to know the facts behind biotechnology so they can share accurate information with their clients. "The biggest misconception is driven by the fear labels" says Paul. The companies are trying to add fear with non-GMO labels, particularly when there are no genetically modified products available - meaning there is no difference. He also points out how GMO food can be healthier for you and that GMO labeling is marketing trying to get more of your food dollar. Paul discusses how consumers want affordable, safe, and environmentally friendly products - and GMOs allow farmers to do that efficiently. He talks about biotechnology, CRISPR, and gene editing techniques, as well as the improvements made in the technology that improves our food and farming. Insect control, managing weeds, and quality traits such as high oleic soybeans are some of the reasons farmers use GMO seeds. He points to high oleic soybeans as a way to have a consistent source of oils found in fish. In responding to the claims about how much research has been done, Paul highlights how years and years of research have been done with the proteins used in GMOs. Where is the activity of the trait happening in the plant or the food we're consuming? Most don't have activity with humans. Paul highlights how growing non-GMO crops cost him more time away from the family, additional hours of work more exposure to chemicals, and increases his financial risks. He encourages RDNs and all listeners with a nutrition preference to consider the whole picture rather than activist-led information. The world's poor cannot afford the more expensive alternatives. GMO allows food costs to be lower and deserves your consideration as to why it makes sense in food. Follow Hodgen Farms on Instagram or look up Paul Hodgen on social channels to learn more.
"Avoid the center of the store...canned food isn't nutritious and filled with preservatives." These are examples of the negative bias put on the canning and processing community, according to our Food Bullying podcast guest Andy Russick. Reality is that canned vegetables and fruits can help you cut food costs, as well as get more nutrients in your diet. "I read and hear with frequency a suspicion that is held about canning being a process that cooks all the nutrients out of food or that canners add too much sugar or salt to our products. Sometimes new articles claim that we still have BPA in our cans (not true since 2012) or that we use additives or preservatives to our products to extend shelf life (not correct - nothing added). Incorrect reporting such as I have mentioned above, gives consumers pause to purchase our products. It also levies a feeling of mom guilt or dad guilt on can purchasers which is not fair to the purchaser or the producer or brand owner when this misconception is repeated and laid upon our loyal followers" notes Russick. When asked what he wishes people knew, he quickly points out "Incorrect reporting such as I have mentioned above, gives consumers pause to purchase our products. It also levies a feeling of mom guilt or dad guilt on can purchasers which is not fair to the purchaser or the producer or brand owner when this misconception is repeated and laid upon our loyal followers." He hopes dietitians can bridge the understanding of the value of canned food in cutting food costs during this time of inflation, as well as recommend canned veggies and fruits to improve their nutrition. Andy Russick is the Vice President of Sales, Marketing and Customer Service for Pacific Coast Producers. Over the 35 years he has been with PCP, he has held the positions of Vice President of Retail Sales, Director of Retail Sales, National Sales Manager, Regional Sales Manager, Field Operations Manager and Logistics Coordinator. He began working for Pacific Coast Producers shortly after his time at Santa Clara University, where he graduated in 1986 with a degree in Economics. Andy has been very happily married to Kathleen for 32 years and has two smart and cheerful daughters, Chloe and Jana. He travels to various customer's offices across the country, attends trade shows, rides a Peloton, surfs, skis, golfs and listens to a good many podcasts and sporting events. Andy wishes that his legacy in his time working for the Food Industry would be that our nation's population adopt his vociferous appreciation for the qualitative goodness, economic value and logistical sensibility of shelf stable (particularly canned) products. Learn more at www.pcoastp.com or follow Pacific Coast Prodcuers 1971 on Instagram.
Heather Barnes thinks the sweetpotato should wear a cape because it's such a nutrition powerhouse. And did you know the proper way to spell sweetpotatoes is without a space between the two words? Heather is a Marketing Specialist with the North Carolina Department of Agriculture and Consumer Services. She grew up in the city, but has spent more than 20 years working in agriculture. She is the mom to three boys and her favorite way to eat sweetpotatoes is in muffins. She also asked us to be sure we spelled sweetpotatoes the correct way. When asked about the biggest misconception around this fall favorite, she highlights throughout the episode: In talking with consumers they often tell me they can't eat sweetpotatoes because they shouldn't have carbs. Sweetpotatoes are a nearly perfect food and fit well in any eating program. My son has Type 1 diabetes and sweetpotatoes are great for him. There is no nutritional difference between organic and conventional sweetpotatoes. This is important because sweetpotates are a nutrition powerhouse. Organic produce costs more at the grocery store and it's important for consumers of every income level to know the nutrition is the same. Sweetpotatoes and yams are not the same thing. Listen in for excellent insight from Heather, recipes, and links to help you provide better nutrition insight. Follow Heather at @CarolinaFarmMom.
One of the misconceptions around beef is grass-fed beef is better for human health and the environment. "Many times this is promoted by those who are far removed from agriculture. Or they base it on one nutrient such as short chain omega-3 fatty acids. My scientific take: there are system trade-offs, no system absolutes." Sarah Klopatek is a postdoctoral researcher at the University of California Davis who is focused on grass-fed and grain-fed beef systems. She received her undergraduate from the University of Arizona, her masters from Texas A&M and her PhD at UC Davis. Sarah is determining how beef cattle's water footprint has changed over the last 30 years. "People are stressing to buy grass-fed beef, and trainers and celebrities are pushing for this product. However, this product is more expensive and consumers may feel bad it they may not be able to afford this product. Consumers should have the right to choose what protein they want to consume but providing false narrative and does not provide value to food or nutritional security. Furthermore, when looking at sustainability one must also look at sustainability of scale. Can a small grass-fed system in Pennsylvania be sustainable? What about grass-fed for the entire country where there are areas of drought ext? Multiple systems are key to resilience and resilience is key to sustainability." Sarah was not raised in livestock and once had a poster on her wall about the greenhouse effect. It's been her life's journey to work in science to help find the answers to reducing the effects of climate change. "Working in livestock is not antagonistic to this goal. Workin in livestock can be a part of the solution." Connect with her on Twitter at Dr. BeefBabe & Linked in at www.linkedin.com/in/klopatek-beefphd
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