Food Focus

We are hearing a lot about inflation lately, but do we understand what it is? More importantly do we understand why its happening? In this episode, Mike talks to Dr Trevor Tombe, Professor of Economics and the University of Calgary. They talk about what's happening with inflation and why it is so high.

Have you ever left a pail of water sitting and come back to a green and soupy mess? Did you think it looked like food? No? Maybe you should have. Yonatan Golan, the President of Israel based Brevil, says that micro-algae is future of sustainable protein and his company has a technology to produce it price competitively. He and Mike talk about what micro-algae is, the potential benefits of it, and why its going to take the food industry by storm,

Have you ever thought that your old family recipe would be a hit on grocery store shelves? Do you have any idea how that might happen? In this episode Mike talks to Derek Vella, Director of the Guelph Food Innovation Centre, about the process for bringing a new product to the market. He talks about what the GFIC helps big and small companies evaluate products and make a decision whether and how to proceed. You'll be surprised by the range of things to think about.

In this episode Mike talks to Jenifer Tilton Flood, whose family milks 1,700 cows in Maine. We talk about what happens on a dairy farm - the joys and challenges of farming. They also talk about the farm's relationship with the processor - a coop - they sell their milk too. Jenni has a unique perspective on farming - this episode is worth a listen.

Farmers are managers first and foremost. They need to build their businesses to ensure long term success. Many farmers get bigger. Others find a market niche. Increasingly we are seeing farmers start processing their production to increase the value they earn per acre. In this episode, Mike talks to Jason Persall of Pristine Gourmet, about his journey to a successful value added business on the farm.

Technology is advancing at an amazing rate. You might not think that looking at the history of animal agriculture would provide much insight into how we might think about gene editing and other technology in the future. Mike's guest this episode, Will Wright, an animal historian at Augustana University, asserts that there is much to learn from the past. He makes a strong case as he explains the development of animal agriculture from pastoral days up to today and helps us understand how we think about animal agriculture and how we might frame discussions about technology in the future.

Coops have been a common model in agriculture and food, giving producers a stake in the processing and input sectors. What are coops and what makes them different from a "regular" business? In this episode Mike speaks with Michael Barrett, a self described coop evangelist and President and CEO of Gaylea, a dairy cooperative. Michael talks about price protection in the face of market power and opportunities for market development. He also highlights how critically important good governance is to success.

Michael Barrett is retiring as the President and CEO of Gaylea - a dairy processing cooperative. Mike sat down with Michael to reflect on his career and how he got there, the change he has seen in the industry, and what he sees coming for the dairy industry in the future.

What do animals feel? Mike has a discussion on sentience with Dr Georgia Mason, Director of the Campbell Centre for the Study of Animal Welfare. We make individual and societal decisions on seafood and livestock product consumption based on our perceptions of animals. Georgia provides an overview of the state of the science on sentience and some perspectives on implication for welfare. We can and do make different decisions but an understanding of the basics can inform those decisions. They talk about aquaculture and insects which may be the next key areas for discussion.

Jenn Christie grew up on a farm and worked for most of her career in agriculture. In 2020 (yes the pandemic year) she and her partner opened a restaurant (Bonfire on Queen in Paisley, ON). In this episode she talks with Mike about the surprises, the successes and the struggles (they opened after the lockdowns started) and how her thinking about food as a farmer has shaped what they do in the restaurant.

The food system is undergoing profound change. Technology, climate change, COVID, and consumer demand are all driving changes to how food is produced, the structure of supply chains, and, most importantly, what people are choosing. In this episode Mike speaks with Rene Van Acker, the Dean of the Ontario Agricultural College, about what those changes mean for curriculum and training students to contribute in the evolving food system.

What do you know about the food you eat? What should you know about the food you eat? Do we have the skills to make good choices? Do we have the skills to make good food? In this episode, Mike talks to Alicia Martin, a PhD student in the Department of Geography who studies food literacy. We talk about what food literacy is and why its important? version with complete host audio track

What do you know about the food you eat? What should you know about the food you eat? Do we have the skills to make good choices? Do we have the skills to make good food? In this episode, Mike talks to Alicia Martin, a PhD student in the Department of Geography who studies food literacy. We talk about what food literacy is and why its important?

Jen Christie is our guest this episode. She and Mike talk about the challenges women often face in farming or agriculture industries. Its not only an issue of equity, but in an industry starving for staff its also an issue of supporting the future. What can and should we do better to allow women to make the incredible contributions they are capable of?

In this episode Mike speaks to Kyle Oakley who produces apples and fresh vegetables on their farm near Thornbury Ontario. They talk about the farm, selling direct to consumers, and the challenges that COVID brought. This farm produces lots of vegetables incorporating new technology - not at all like the garden I remember as a kid. It's an interesting and wide ranging conversation.

After a hiatus to recharge, the Food Focus podcast is back. Everyone has a picture in their head of what a farmer looks like. In general, that picture isn't of a 20 something young Bachelor of Commerce graduate. While an aging demographic is the reality in farming, there are actually young people who are keen to get into farming. In this episode Mike chats with two young University of Guelph graduates who aspire to farm. They talk about what attracts them to farming, what people don't understand about farming and what some of the challenges to getting started are.

The war in Ukraine is a humanitarian disaster caused by an unjustifiable aggression by Russia. The world is focused, rightly, on the impacts on the Ukrainian people. There are, however, ripple effects of the disruption of the Ukrainian agricultural economy being felt across the world. Wheat exporting countries in North Africa and the Middle East will see shortages and significant price inflation. Countries like Argentina are constraining exports in an effort to keep food prices low for their urban populations. North American consumers will also feel the pinch, although likely less than some of those developing countries. There is the potential for benefit for North American wheat producers but there are some factors that may limit the gains. Mike speaks with Dr Alfons Weersink about all of these factors to get a better understanding of the impact on the global food system of the war in Ukraine.

In this episode Mike speaks with Dr. Alfons Weersink, Professor in the Department of Food, Agricultural, and Resource Economics at the University of Guelph, about GHG emissions from crop production. Alfons provides a perspective on the economic returns to fertilizer application and the implications for emissions from crop production. He also provides some insight into policy initiatives to help farmers adapt and reduce emissions.

There is considerable discussion about reducing emissions across the economy. Mike's guest this week suggests that there are real ways to reduce emissions from crop production without dramatic disruptions in production and that we continue to learn more about approaches. Dr Claudia Wagner-Riddle does say that it will require more management but that we can get there.

Mike's guest this episode is Lesley Kelly. Lesley talks about her farm, her path to farming, and her efforts through social media and blogging to help the broader public understand farmers and farming better. She also talks about some of the challenges of engaging broadly through these channels. Mike and Lesley also talk about mental health in agriculture, one of her passions. She is very open about the challenges in her family and talks about her commitment to bringing the issue forward and developing supports - like Do More Ag - to help people who need it.

For many the word hemp is synonymous with cannibis. The truth, however, is that hemp is a plant that grows without THC (the pyshchoactive ingredient in cannibis) and has a wide range of uses - from food to industrial fibre. To help draw back the curtain on the mystery of hemp, Mike chatted with Dr. Jane Kolodinsky, from the University of Vermont to get an introduction to the history, uses, and potential of hemp.

The pandemic has been tough on everyone but it has been especially tough on restaurants. While change for the industry was inevitable, this significant shock may catalyze some significant changes going forward. Food writer Corey Mintz has written a book - The Next Supper: The End of Restaurants as We Knew Then and What Comes After. Mike talks to Corey about some of the key themes in his book, how restaurants will change and what we can do individually to get the types of restaurants we would like to see in the future.

As we are getting a bit more freedom (whether temporary or permanent) and venturing back into restaurants, we hear a lot about labour shortages. Why are restaurants struggling to find people to work? Is this novel and due to the pandemic or is it a broader systemic problem. Bruce McAdams and Rebecca Gordon wrote a piece in the Conversation (https://theconversation.com/worker-shortage-or-poor-work-conditions-heres-whats-really-vexing-canadian-restaurants-167614) suggesting that at least part of the problem is that many (not all) operators don't offer appealing jobs. Mike talks to them both about their article and issue broadly. We often hear challenges about hiring across the food system from farm to fork and, while this discussion is specific to restaurants, there are likely lessons for anyone who hires people in the food system.

In this episode, Mike chats with Dr Beth Ventura about animal welfare. Beth is a teaching professor in animal welfare and behaviour at the University of Minnesota. She studies the science of animal welfare - understanding how animals are doing and what they prefer - but also some of the challenges to making progress in animal welfare both on the farm and in the public conversation.

Labelling foods with genetically modified ingredients has been a contentious debate. Some argue labelling is unnecessary and causes undue alarm. Others suggest consumers have a right to know. There remains a question as to whether it matters to consumers and whether labels will make any difference at all even if we do label. In this episode Mike chats with Dr Jane Kolodinsky of the University of Vermont to get her perspective on the issue.

The Opaskwayak Cree Nation has built a small smart vertical farm in Northern Manitoba. The technology is very cool but the impact on the local community is what really caught my interest. Vertical farms are not some sort of futuristic pipe dream but real and practical production systems that are evolving to provide food sources in all sorts of different communities. This episode is dedicated to shining the light on one that is working.

Farmers are people too. Economists traditionally assume that farmers will behave rationally and maximize profits. The truth is there are many things that influence farmer decisions in adopting new practices, products, or technologies. That's the point Dr Ellen Goddard made in her Presidential Address to the Canadian Agricultural Economics Society. I this episode, Mike talks to Ellen about why we need to spend as much time thinking about producer behaviour as we do consumer behaviour.

In this episode of Food Focus, Mike talks to Dr Kelly Barratt a dairy veterinarian in Ontario. Their conversation ranges from the role of a veterinarian in modern dairy production, how she became a vet, the joys and challenges of being a female veterinarian, and the critical issue of on farm mental health. Her passion for being a vet is clear and you'll find it engaging and educational. The episode ends with a discussion of on farm and on the job mental health and the role of veterinarians in supporting farmers. This one is worth a listen.

Cellular agriculture is not a concept you hear about every day - but it soon might be. You've heard about lab grown meat. We can also produce some dairy proteins using genetically modified yeasts. Technological innovation is allowing a wide variety of food products and ingredients to be produced outside of traditional agricultural production. In this episode, Mike has a conversation with Dr. Lenore Newman of the University of the Fraser Valley to get her perspective on what's coming and what it means for food supply and food security.

We hear a lot of different descriptions of egg production - cage free, enriched housing, free run, free range - but what does it all mean? How should we be making choices? It seems as though the industry is struggling with it as well as the Retail Council of Canada just rescinded a cage free commitment to move into alignment with the national codes of practice on laying hen housing. In this episode Mike talks to Dr. Tina Widowski to get a better understanding of what is actually going on.

Brian Alexander grows grass in Kansas for a living. Mike wanted to chat with him because many say he is farming regeneratively. We are hearing more and more about regenerative agriculture and many of us aren't sure what it means. In this episode Mike talks to Brian about what he does and why he does it. This will be the first of several episodes on regenerative farming to improve our understanding the term.

Food Focus is back after some technical issues and the recruitment of a new producer we will be posting regular episodes again. In this episode I speak with two researchers from the Department of Food, Agricultural, and Resource Economics at the University of Guelph. We talk about how carbon taxes affect farmers and what the future of carbon credits for farmers might look like. Taxes are here now and credits or carbon markets are still emerging and we discuss some of those challenges.

Mike had a conversation with Hal Herzog as part of a seminar for the Campbell Centre for the Study of Animal Welfare at the University of Guelph. They talk about how we think about different animals differently, why it happens and what it means.

How does a small family run grocery store thrive in the era of big box grocery retail and ongoing consolidation? In this episode, Mike speaks with Jackie Fraser of Fraberts Fresh Foods about how they differentiate in the market by selling local and developing a relationship of trust with customers. They talk about the keys to success and some of the challenges a smaller player faces. They also talk about the Ontario Food Terminal - a lifeline of product for small grocers and restaurants.

This is the podcast version of my second YouTube discussion with experts on the dairy and palm issue. I visit with a dairy farmer (Andrew Campbell), a dairy nutritionist (Mike Steele), and a veterinarian (Stephen LeBlanc) about what is happening, what we need to understand better, and where we go from here. You can also see the video version of the discussion if you prefer that to a podcast (https://youtu.be/c_h7zsIpQXc).

Palm oil has gotten a lot of attention lately, particularly in the context of dairy feed. This video presents and discussion with three experts from the University of Guelph and highlights what palm oil is, why it is used in the food industry, why and how it is used in dairy nutrition and how it might be affecting milk and processed products. We originally posted this as a video on YouTube (https://youtu.be/vvaqBMfRY44) but I thought some people might prefer the podcast format.

Many of us take internet connectivity for granted. For some, however, in rural communities even simple things like streaming a Netflix program is frustratingly unpredictable. This affects not only leisure time but also critical economic and social functions. Running a business is impossible without good and affordable internet. We are learning more from home. We are bridging the health service access gap in rural and northern communities with tele-health services. In this episode Mike speaks with Helen Hambly from the University of Guelph about why broadband matters and what we should be doing to improve it.

This is the second conversation that Mike had with Chef Pam Fanjoy. The focus on Pam's culinary therapy program that provides both cooking skills and mental health and life skills support. She uses a kitchen as a context for an activity to help people relax and be somewhat distracted while dealing with broader issues.

This is the 50th episode of the Food Focus podcast. We're exited to hit this milestone and look forward to talking to many more people about a wide variety of issues related to food. This episode is the first half of Mike's conversation with Chef Pam Fanjoy. She talks about her food business (restaurant, meals to go, and more) before and after COVID and how her business reflects her values.

In this episode Mike talks to Ken McEwen about Canada's pork industry. The Canadian industry represents 6% of farm cash receipts and we export between 60 and 70% our our production. This is a profoundly important segment of our ag sector and many people don't have any idea of how it works. They talk about industry structure, strengths, challenges and opportunities.

Mike chats with Dana McAualey about the future of meat. We are seeing more and more restaurants offering plant based burgers (most recently McDonalds and the McPlant). Singapore recently approved lab grown meat for human consumption. Are the stars aligned for the end of traditional livestock production? While there are clear changes in meat consumption, we believe that we are not at the end of meat but just at milestone in the increasing diversification of the North American diet.

This is the second half of Mike's conversation with Angela Straathof on soil. In the first half they spoke about why soil is important and what soil health means. In this episode they talk about improving soil health and the potential for carbon sequestration or carbon capture as a revenue source for farmers.

This is the second half of Mike's conversation with Angela Straathof on soil. In the first half they spoke about why soil is important and what soil health means. In this episode they talk about improving soil health and the potential for carbon sequestration or carbon capture as a revenue source for farmers.

In this episode, Mike has a conversation with Angela Straathof, a soil scientist with the Ontario Soil and Crop Improvement Association. This is the first half of a longer conversation. They talk about why we should care about soil and how its so much more than just dirt - in fact Angela says we shouldn't use the "D" word at all.

We are hearing more and more about large food retailers increasing the charges they put on suppliers. These are the costs of doing business with these retailers who provide access to a large share of the consumer base. In this mini-pod Mike provides a perspective on what these fees do in the market place. He anticipates higher costs (or smaller packages), less choice, and more pressure on an already imperiled food processing sector.

Mental health is a topic we need to bring to the fore; in agriculture and everywhere. During ag mental health week, Mike spoke with Jason Medows, host of the mental health focused Ag State of Mind podcast, about the issue and how to help. Jason has a unique perspective as a farmer, a pharmacist, and someone who has battled mental health himself.

In this episode Mike speaks with Evan Fraser, Director of the Arrell Food Institute on the issue of food security. We've seen food security issues worsen during the pandemic. They talk about why that is and what we might do about it to lessen the impacts of food security in North America and around the world.

Have you tried online ordering and home delivery for groceries yet? If so was it a good experience? If not, whats holding you back? In this episode Mike speaks with Sarah Joyce, Senior VP of Ecommerce at Sobey's about their new Voila home delivery offering. We talk about the size of the market, what their research suggests are the keys to success, some details or their offering, and what an online customer shops like.

This is a first for Food Focus. This is a mini pod - a shorter recording with just the host, Mike von Massow, providing a perspective on a topical issue. In this mini pod, Mike talks about tipping and restaurants. Many restaurants are talking about ending the practice of tipping. Mike talks about why, some of the pro's and con's of tipping and why it may be tough to change - especially in the current climate.

Many sectors in modern agriculture depend on seasonal labour to plant, maintain, and harvest crops. Often these jobs are done by temporary foreign workers, new immigrant, or undocumented workers. In fact cheap labour is essential across the entire food system from farms, through processing to restaurants and retail. The COVID pandemic has highlighted dependence of the food system on these low wage workers. In this episode Mike speaks with Evan Fraser, the Director of the Arrell Food Institute at the University of Guelph about the issue and what we might do to move forward.

Waste - including food waste - is increasingly in our consciousness. In this episode my colleague Mark Wickson speaks with Laura Nash about the Zero Waste movement. They talk about her motivation and experiences as she works towards a life with no waste. They acknowledge some of the challenges and explore opportunities.