Podcasts about Food science

Jacqui Gordón Núñez and I met when we were both speaking at the same women's leadership event last spring. From the moment she took the stage, I knew I wanted to interview her. She has an incredible story and such a deeply rooted leadership philosophy that the world needs to hear. She is passionate about her work and how the work she does in agriculture impacts the world in ways we don't consider daily - but should. Jacqui is the Vice President of the Washington State Tree Fruit Association and a passionate advocate for leadership development. Originally from Ecuador, she built her career in Washington helping people in agriculture grow their confidence, communication skills, and impact within their communities. She earned her bachelor's degree in Food Science and her Master of Science in Horticulture from Washington State University.  Listen in to hear Jacqui share: Her path from Ecuador to the US, through immigration, and into agricultural leadership The importance of understanding cultural awareness and intercultural competence in the workplace The dangers of minimizing your own culture and the fine line between cultural adaptation and self-abandonment How leaders can create more space and safety for a wider range of cultural experiences and expressions so employees can show up authentically and contribute as optimally as possible How women leaders in agriculture are changing the landscape for women in agriculture   Agriculture as a form of reverence How to navigate self-doubt when you feel like you don't fit in or feel insecure about your ability to add value in a situation Links Mentioned: Connect with Jacqui on LinkedIn: https://www.linkedin.com/in/jacqui-gordon-nunez/ Agriculture Leadership Program (ALP) website: www.alp-wa.com Intercultural Development Inventory (IDI): https://idiinventory.com/ Join Sara's Aligned Leadership Incubator Early Bird Enrollment (save $500!): saradean.com/aligned Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, I'm speaking with Roberto Salas, a Global Consumer and Sensory Insights Executive based out of Princeton, New Jersey. With over two decades in the FMCG industry, his career has spanned the globe, starting in Mexico and taking him through South Africa, the UK, Latin America, and eventually to his current work at IFF. We had a fantastic conversation about bridging technical sensory science with deep consumer understanding, and how he translates complex human behavior into actionable commercial growth strategies. Please join me in welcoming Roberto Salas. Roberto Salas is a Consumer Intelligence and Growth Strategy executive with over two decades of experience in the food and beverage industry. Operating in the Global Consumer & Sensory space, he specializes in translating complex market, consumer, sensory, and behavioral data into strategies that fuel portfolio growth, innovation, and brand differentiation. Throughout his career, Roberto has managed global and regional projects for major corporations, including Danone, ConAgra, Cargill, Yoplait, and currently IFF. His expertise lies in bridging technical product design with a deep, empathetic understanding of human needs. Over recent years, he has pioneered the use of AI-powered tools to mine unstructured data for actionable intelligence. A passionate advocate for democratizing research, he frequently conducts workshops to coach cross-functional teams, ensuring that genuine consumer value remains at the forefront of the commercialization process. Roberto holds a degree in Food Engineering from Tecnológico de Monterrey (TEC) in Mexico and a Master's Degree in Food Science, specializing in Sensory Analysis, from Kansas State University. Social Links & Resources LinkedIn: Roberto Salas Expertise Areas: Growth Strategy & Commercial Impact Global Consumer Insights & Cultural Nuances Sensory Perception Modeling AI-Powered Data Analysis (Unstructured Data)  

An outbreak of the foodborne illness cyclosporiasis has sent thousands of people running to the bathroom this summer. Health officials have linked the outbreak to lettuce served at Taco Bell locations in five states, but there are still a lot of unanswered questions. Food safety expert Byron Chaves joins Flora to talk about the “explosive” nature of the illness and why pinpointing a source of the parasite has been so difficult. Guest: Dr. Byron Chaves is an associate extension specialist and professor in the Department of Food Science at Rutgers University in New Jersey.  Other episodes you may enjoy: How does a tick bite cause a red meat allergy? Use of herbicide linked to Parkinson's is on the rise in the US Transcripts for each episode are available within 1-3 days at sciencefriday.com. Subscribe to this podcast. Follow our show on Instagram, TikTok, Facebook, and Bluesky @scifri and sign up for our newsletters. Got a science question that's keeping you up at night? Call us: 877-472-4374 Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode of The Pet Food Science Podcast Show, Dr. Jennifer Martin, Associate Professor and Director of the Pet Food Alliance at Colorado State University, explains how industry collaboration, research funding, and student engagement can strengthen pet food innovation. Research priorities, academic partnerships, product quality, safety, sustainability, and workforce development are highlighted to advance the pet food industry. Listen now on all major platforms!"Student engagement with manufacturing facilities strengthens research by connecting laboratory work with production realities, creating opportunities to develop solutions that deliver meaningful value for the pet food industry." Meet the guest: Dr. Jennifer Martin is an Associate Professor and Director of the Pet Food Alliance at Colorado State University. With a PhD in Animal and Food Science from Texas Tech University and a background in meat science, her research focuses on product quality, food safety, and industry collaboration to advance pet food research. Listen to Dr. Jennifer Martin on The Pet Food Science Podcast Show, available on all major platforms.Liked this one? Don't stop now — Here's what we think you'll love!Don't miss the chance to be part of the Pet Food Inner Circle!Join now and connect with leading experts in pet nutrition: https://petfoodinnercircle.com/What will you learn:(00:00) Highlight(01:50) Introduction(09:08) Student engagement(16:27) Research funding(20:12) Research integrity(23:01) Oxidation strategy(24:47) Alliance membership(29:02) Final QuestionsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Kemin* Trouw Nutrition- DietForge- Biorigin- Rangen Group- The Owner's Box- Elevate- WiseVAs- ZentrixOS- Zentrix Insights

In this episode of Tiny Matters, a listener who works in a pathology lab explains how even the ickiest specimens become ho-hum with time, sending Sam and Deboki down a rabbit hole of pathology history and the bizarre life of Rudolf Virchow, the “father of pathology” who was also rumored to have brought worm-filled sausages to a duel. Then, a listener's sourdough experiments spark a conversation about yeast and how these microscopic organisms are the chemists behind tasty bread, beer, wine, and more.We need your stories — they're what make these bonus episodes possible! Write in to tinymatters@acs.org *or fill out this form* with your favorite science fact or science news story for a chance to be featured.A transcript and references for this episode can be found at acs.org/tinymatters.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

You spend time reading ingredient labels, buying organic, choosing healthier foods—but what if the biggest threat isn't what's in your food... it's what your food is touching? In this eye-opening Fatal Conveniences episode, Darin uncovers the hidden health risks lurking inside everyday food packaging. From takeout containers and greasy wrappers to microwave-safe plastics and canned food linings, he explains how chemicals like PFAS, BPA, phthalates, and microplastics migrate directly into your meals—especially when heat, fat, and time are involved. Using newly introduced federal legislation, peer-reviewed scientific research, and practical solutions you can implement immediately, Darin reveals why food packaging may be one of the most overlooked sources of toxic exposure in modern life. Most importantly, he shares simple steps you can take today to dramatically reduce your family's exposure without waiting for government regulation. This episode isn't about fear—it's about reclaiming your sovereignty, making informed choices, and recognizing that what touches your food matters just as much as what's inside it. What You'll Learn Why food packaging may be contaminating your meals How PFAS, BPA, and phthalates migrate into hot food Why heat, fat, and time dramatically increase chemical exposure The truth behind "microwave-safe" plastic containers What the new No Toxics in Food Packaging Act proposes How endocrine disruptors interfere with hormones and metabolism Why microplastics and nanoplastics increase during reheating Which plastic recycling codes to eliminate from your kitchen Why grease-resistant paper can be just as problematic as plastic Practical ways to reduce your family's exposure immediately How choosing glass, stainless steel, and ceramic can lower toxic burden Why informed consumers—not regulators—will drive lasting change Chapters 00:00:00 – Welcome to SuperLife 00:00:35 – Sponsor: Bite Toothpaste 00:02:51 – The fast-food wrapper that changes everything 00:03:54 – Why packaging deserves as much attention as ingredients 00:04:51 – The overlooked Fatal Convenience hiding in plain sight 00:05:13 – Introducing the No Toxics in Food Packaging Act 00:06:10 – Why plastic isn't chemically inert 00:06:52 – BPA, phthalates, PFAS, and food-contact chemicals explained 00:07:49 – How heat, fat, and time pull toxins into your food 00:08:39 – The dangerous assumption that "legal" means "safe" 00:09:41 – Inside the new federal legislation 00:11:01 – The science proving chemical migration is real 00:12:08 – Why hot, fatty foods absorb the most contaminants 00:13:34 – Millions of microplastics released during microwaving 00:14:15 – Sponsor: Manna Vitality 00:16:09 – New research on microwavable containers 00:17:48 – PFAS: the forever chemicals in food packaging 00:18:46 – Fast food consumption and higher PFAS blood levels 00:19:24 – What these chemicals actually do inside the body 00:20:39 – Why carcinogens are still legally used in food-contact materials 00:21:37 – The FDA loophole allowing chemicals into the food supply 00:23:36 – Practical steps to reduce exposure today 00:24:13 – Why you should immediately transfer takeout into glass 00:25:13 – Plastics to eliminate from your kitchen 00:26:17 – Supporting better legislation and voting with your wallet 00:27:51 – Awareness creates freedom and better choices 00:28:58 – The future of safe food packaging 00:29:37 – Final thoughts: reclaiming your health through everyday decisions Thank You to Our Sponsors Bite Toothpaste: Go to trybite.com/DARIN20 or use code DARIN20 for 20% off your first order Manna Vitality: Go to mannavitality.com/ and use code DARIN12 for 12% off your order. Join the SuperLife Patreon: This is where Darin now shares the deeper work: - weekly voice notes - ingredient trackers - wellness challenges - extended conversations - community accountability - sovereignty practices Join now for only $7.49/month at https://patreon.com/darinolien Find More from Darin Olien: Website: darinolien.com Instagram: @darinolien Book: Fatal Conveniences Platform & Products: superlife.com New Show: Roadmap to Happiness Key Takeaway "The health of your food isn't determined solely by where it came from or what's listed on the nutrition label—it's also determined by what touches it before it reaches your body. Heat, fat, time, and modern packaging create opportunities for chemicals to migrate directly into your meals, but awareness gives you the power to interrupt that process. By choosing glass over plastic, transferring takeout immediately, minimizing processed packaging, and making conscious daily decisions, you reduce toxic exposure while reclaiming sovereignty over your health. Real wellness isn't built through fear—it's built through informed choices repeated every day." Bibliography/Sources: Legislation & Government Sources Food Dive. (2025, September 11). FDA takes first step toward closing GRAS ingredient 'loophole' . https://www.fooddive.com/news/food-ingredient-safety-gras-fda-rule/759938/ Office of Congresswoman Jan Schakowsky. (n.d.). Schakowsky, DeLauro, Dingell introduce legislation to ban harmful toxics in food packaging [Press release] . https://schakowsky.house.gov/media/press-releases/schakowsky-delauro-dingell-introduce-legislation-ban-harmful-toxics-food U.S. Congress. (2026, June 9). H.R. 9231 - No Toxic Chemicals in Food Packaging Act of 2026 (119th Congress). House Committee on Energy and Commerce . U.S. Congress. (2026). S. 4724 - No Toxic Chemicals in Food Packaging Act of 2026 (119th Congress). Congress.gov . https://www.congress.gov/bill/119th-congress/senate-bill/4724 U.S. Department of Health and Human Services. (2025). HHS Secretary Kennedy directs FDA to explore rulemaking to eliminate pathway for companies to self-affirm food ingredients are safe . https://www.hhs.gov/press-room/revising-gras-pathway.html U.S. Food and Drug Administration. (2024). FDA announces PFAS used in grease-proofing agents for food packaging no longer being sold in the U.S. . https://www.fda.gov/food/hfp-constituent-updates/fda-announces-pfas-used-grease-proofing-agents-food-packaging-no-longer-being-sold-us Verdant Law. (2026). Federal legislation would deem 15 chemicals unsafe in food packaging . https://www.verdantlaw.com/federal-legislation-would-deem-15-chemicals-unsafe-in-food-packaging/ Industry & News Coverage Breast Cancer Prevention Partners. (n.d.). Support the federal 'No Toxics in Food Packaging Act of 2026'. Action Network . https://actionnetwork.org/forms/support-the-federal-no-toxics-in-food-packaging-act-of-2026 Flavorist. (2026). No Toxics in Food Packaging Act 2026: A major push to remove harmful chemicals from food packaging . https://www.flavorist.com/the-push-to-ban-forever-chemicals-and-toxins-from-food-packaging-what-the-new-bill-means-for-consumers-and-industry/ Food Dive. (2026). Bill in Congress targets 'forever chemicals' in food packaging . https://www.fooddive.com/news/no-toxics-in-food-packaging-act-2026/822803/ Packaging Dive. (2026). Bill in Congress targets PFAS, phthalates, BPA in food packaging . https://www.packagingdive.com/news/no-toxics-in-food-packaging-act-2026/822601/ Migration & Packaging Chemistry Studies A simulation study on the temperature-dependent release of endocrine-disrupting chemicals from polypropylene and polystyrene containers. (2025). Scientific Reports . https://www.nature.com/articles/s41598-025-05036-7 A systematic review: Migration of chemical compounds from plastic material containers in food and pharmaceutical fields. (2025). PubMed Central . https://pmc.ncbi.nlm.nih.gov/articles/PMC12641956/ European Parliamentary Research Service. (2026). Food contact materials in the EU: State of play. European Parliament . https://www.europarl.europa.eu/RegData/etudes/BRIE/2026/782669/EPRS_BRI(2026)782669_EN.pdf Migration of bisphenol A and its derivatives from epoxy coatings and demand for BPA-NI products. (n.d.). PubMed Central . https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12711388/ Seref, et al. (2025). Food packaging and chemical migration: A food safety perspective. Journal of Food Science . https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.70265 Stevens, S., Bartosova, Z., Völker, J., & Wagner, M. (2024). Migration of endocrine and metabolism disrupting chemicals from plastic food packaging. Environment International, 189, 108791 . https://doi.org/10.1016/j.envint.2024.108791 Tanzer, M., Boissiere-O'Neill, T., Sly, P., & Vilcins, D. (2025). Phthalates, bisphenols and per- and polyfluoroalkyl substances migration from food packaging into food: A systematic review. Reviews on Environmental Health, 40(3), 616–625 . https://doi.org/10.1515/reveh-2025-0027 Heat, Microwaving & Microplastics Food Safety Magazine. (2026). Report raises concerns about microplastics, chemicals released by microwavable meals . https://www.food-safety.com/articles/11211-report-raises-concerns-about-microplastics-chemicals-released-by-microwavable-meals Greenpeace International. (2026). Reheating plastic food containers: What science says about microplastics and chemicals in ready meals . https://www.greenpeace.org/international/story/81649/reheating-plastic-food-containers-what-science-says-about-microplastics-chemicals-ready-meals/ INTEGRIS Health. (2025). Is it safe to reheat food in plastic? . https://integrishealth.org/resources/on-your-health/2025/november/is-it-safe-to-reheat-food-in-plastic ScienceInsights. (2026). What happens if you microwave plastic: Health risks . https://scienceinsights.org/what-happens-if-you-microwave-plastic-health-risks/ ZeroToxins. (2026). Food packaging and chemical migration: What happens when heat meets plastic . https://www.zerotoxins.com/post/food-packaging-and-chemical-migration-what-happens-when-heat-meets-plastic PFAS in Fast Food & Grease-Resistant Packaging Consumer Reports. (2022). Consumer Reports finds dangerous PFAS chemicals widespread in fast food packaging tested . https://advocacy.consumerreports.org/press_release/consumer-reports-finds-dangerous-pfas-chemicals-widespread-in-fast-food-packaging-tested/ Determination of several PFAS groups in food packaging material from fast-food restaurants in France. (2023). ScienceDirect. https://www.sciencedirect.com/science/article/pii/S0045653523020015 Environmental Health News. (2023). Burgers and fries with a side of PFAS . https://www.ehn.org/fast-food-pfas Food Manufacturing. (2022). Pressure growing to remove PFAS from fast food wrappers . https://www.foodmanufacturing.com/packaging/news/22250166/pressure-growing-to-remove-pfas-from-fast-food-wrappers Endocrine Disruption, Fertility & Cancer Risk Associations between endocrine-disrupting chemical exposure and fertility outcomes: A decade of human epidemiological evidence. (2025). PubMed Central . https://pmc.ncbi.nlm.nih.gov/articles/PMC12299029/ Medtigo Journal. (2026). Endocrine disrupting chemicals and health in Europe: A systematic review and meta-analysis . https://journal.medtigo.com/endocrine-disrupting-chemicals-and-health-in-europe-a-systematic-review-and-meta-analysis/ Trasande, L., & Sargis, R. M. (2024). Endocrine-disrupting chemicals: Mainstream recognition of health effects and implications for the practicing internist. Journal of Internal Medicine, 295, 259–274 . The GRAS Loophole & FDA Oversight Environmental Working Group. (2026). Secret GRAS: How 100+ food chemicals bypassed government safety review . https://www.ewg.org/research/secret-gras-how-100-food-chemicals-bypassed-government-safety-review Epstein Becker Green. (2025). Eliminating the GRAS pathway: An update . https://www.healthlawadvisor.com/eliminating-the-gras-pathway-an-update Food Safety Magazine. (2024). 'Toxic Free Food Act' would close FDA GRAS 'loophole' allowing potentially toxic additives in food . https://www.food-safety.com/articles/9768-toxic-free-food-act-would-close-fda-gras-loophole-allowing-potentially-toxic-additives-in-food New York University. (2024). How a legal loophole allows unsafe ingredients in U.S. foods . https://www.nyu.edu/about/news-publications/news/2024/august/legal-loophole-unsafe-ingredients.html Thompson Coburn LLP. (2026). The changing landscape of U.S. food additive regulation: MAHA and the end of business as usual . https://www.thompsoncoburn.com/insights/the-changing-landscape-of-u-s-food-additive-regulation-maha-and-the-end-of-business-as-usual/

We all want to eat healthier. The Paleo diet promises exactly that: eat like our ancestors, avoid modern foods, and improve your health. But does it really support your gut, heart and long-term health, or is the story more complicated? In this episode, Dr James Cole, a world-leading expert on prehistoric diets, joins Dr Federica Amati to explore what Paleo gets right and why some of the claims may be dangerously wrong. James explains what ancient evidence tells us about human diets, why the modern-day Paleo diet may go too far in its restrictions, and what that might mean for your heart disease risk and gut health. By the end of the episode, you'll have ideas on what principles to keep from the Paleo diet, and what rules to avoid. Could trying to eat as our ancestors did force you to cut foods your body actually needs? Before you give up grains, beans or dairy, it may be worth asking what ancient humans really ate.

On comedian Joe Avati's menu: making tomato sauce with the cousins, a three carat cake (no, that's not a typo), and fresh seafood in Spain. If you liked this, be sure to listen out for the full episode - out tomorrow! Send us Fan MailTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you!  TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance. 

Step aside, cows. There's a new hooved hero in town. New research published in Food Science and Nutrition points to the surprising benefits of camel's milk in remedying a variety...

We are raiding the Guardian long read archives to bring you some classic pieces from years past, with new introductions from the authors. This week, from 2019: The days of the mass-produced pappy white British supermarket loaf may be numbered. Meet the bread heads revolutionising the way we eat By Wendell Steavenson. Read by Lucy Scott. Help support our independent journalism at theguardian.com/longreadpod

The weather is hotter than a dashboard in August, which naturally leads the gang to ask the important scientific questions... like whether eating ridiculously spicy food actually cools you off or if someone's "Mexican friend" just made that up.Then things take an unexpected turn when the crew debates one of life's biggest questions: January or July? One side argues for sunshine, pools and BBQs, while the other passionately defends fireplaces, blankets and seasonal depression. Somehow everyone makes a compelling argument... even if none of it makes any sense.Meanwhile, Learn officially declares Dry July after an absolutely legendary night that ended exactly the way every adult swears will "never happen again." The crew relives embarrassing hangover stories, questionable late-night food choices, mysterious sink incidents, and enough bad decisions to make every listener suddenly want a glass of water.As if that wasn't enough chaos, the conversation shifts toward dangerous TikTok trends after reports of the Benadryl Challenge resurfacing. The crew mixes genuine concern with their trademark sarcasm while reminiscing about all the unbelievably dumb things their own generation somehow survived.There's also plenty of discussions about American air conditioning, European heat waves, saunas, spicy snacks during a heat advisory, weird summer traditions, and why every generation somehow invents new ways to accidentally knock themselves unconscious.Basically... if you've ever questioned your life choices while sweating through your shirt, this episode is for you.Whether you're listening at work, in traffic, by the pool, or hiding from the heat with the AC cranked to "meat locker," this daily comedy show delivers exactly the kind of ridiculous conversations you've come to expect from The Rizzuto Show.If you're new around here, welcome to your newest bad habit.And if you've been listening for years... thanks for continuing to encourage this behavior.Don't forget to subscribe, leave a review, and share the show with someone who definitely needs to hear the story about vomiting with the toilet lid closed.If you're looking for a daily comedy show full of ridiculous stories, sarcastic humor, weird news, and friends who overshare for your entertainment... congratulations. You found it.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShow.Hear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What's it like to grow up in Rwanda and pursue a PhD in Germany?Born in Germany and raised in Rwanda, our guest Kai shares his personal journey across two countries and cultures. After spending 18 years in Rwanda, he moved to Germany to study. Now, he is doing a PhD in Food Science at the University of Hohenheim.In this episode, we talk about his experiences growing up in Rwanda, why he chose Hohenheim, and his current research on reducing carcinogenic compounds in processed meat products.This episode offers personal insights and another inspiring academic journey.Listen now and join us!#phdlife #foodscience #universityofhohenheim #academicjourney #rwanda #germany

And now for something (almost) completely different.  Welcome to Out of Scope, a new sub-series where Austin and Tori Pastore (aka Birb Bernake) riff with guests on hot takes from the frontiers of tech, finance, policy, and whatever else is the flavor of the week In this debut episode, they sit down with Austin Campbell to discuss... quite a few things: running stablecoin reserves, repealing the 17th Amendment, why banks resemble cartels, insider trading, market structure, why regulators should be paid more and held to higher standards, modernizing the BSA, and—most importantly—a definitive ranking of video conferencing tools. 00:00 - Introducing Tori  01:24 - Chinese Peptides Explained  02:45 - GLP 1 Hype Cycle  05:40 - Peptides and Food Science  10:49 - Enter Austin Campbell  16:11- Stablecoin Reserve Rules  20:35 - Gold Doom Scenarios  22:59 - Banks' Payment Monopoly  34:38 - AI Lobbying and EA critiques  38:20 - Prediction Markets Incentives  43:59 - Fixing Regulator Accountability  47:39 - Prediction Markets  48:47 - Market Manipulation Debate  59:54 - Perps Versus Futures  01:02:51 - Assassination Markets Debate  01:06:21 - Austin's Magic Wand Reforms  01:10:40 - Blooper Reel Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This liquor made with (mostly) blue agave has a complex set of rules and regulations – and a near-mythical history. In the final episode of the series, Anney and Lauren say ‘salud’ with the science and stories behind tequila.See omnystudio.com/listener for privacy information.

In this episode, host Stephanie Ruff continues the conversation about hay. This month the focus is on how to get the most out of your hay – from the purchase to storage to reducing hay waste. And to help us with that, Stephanie talks to Dr. Bob Coleman, associate extension professor in the Department of Animal and Food Sciences in the College of Agriculture at the University of Kentucky, her alma mater. Dr. Coleman's extension program covers the state and focuses on nutrition, management and facility design. This is a subject near and dear to his heart. Take a listen!At Tribute Equine Nutrition, horses have always been at the heart of everything they do. As a family-owned company proudly manufacturing feed right here in the USA, Tribute believes in supporting both horses, and the people whose lives are touched by them. That's why, as America celebrates its 250th anniversary, Tribute is giving back through a special summer initiative supporting PATH International's Equine Services for Heroes program. Through equine-assisted services, these programs help veterans build confidence, connection, and healing through the power of horses.Throughout the summer, every bag of Tribute product sold helps support this important mission. Horse owners can also join the celebration with Tribute's limited-edition Patriotic Horse Treats, featuring festive red, white, and blue sprinkles.For those who aren't currently feeding Tribute, there's never been a better time to learn more. Tribute's team offers free, personalized feeding plans designed around each horse's unique needs, and new customers receive their first bag free.To learn more, visit TributeEquineNutrition.com and tell them Feeding Horses sent you!Watch Feeding Horses on YouTube or listen wherever you get your podcasts. Follow us below...Feeding Horses - Season 1, Episode 4 Guests and Links:Guest: Dr. Bob Coleman, associate extension professor in the Department of Animal and Food Sciences in the College of Agriculture at the University of KentuckyConnect with Host: Stephanie Ruff of TheHorse.com | Email the Show at editorial@thehorse.com |Watch Feeding Horses on YouTube or listen wherever you get your podcasts. Follow us here:Facebook – @TheHorseInstagram – @TheHorseMagYouTube – @TheHorseTikTok - @thehorsemagX – @TheHorsePintrest – @TheHorseMagWebsite – TheHorse.comEmail – editorial@thehorse.comDisclaimer: The information provided in this podcast is intended for educational and informational purposes only. It is not intended to replace professional veterinary advice, diagnosis, or treatment. The hosts and guests may discuss general nutrition concepts, research, and personal experiences, but these discussions should not be interpreted as specific recommendations for individual horses.The creators of this podcast make no guarantees regarding the accuracy, completeness, or applicability of the information discussed and assume no responsibility for actions taken based on the content of this podcast. Listeners are encouraged to seek professional guidance before making changes to their horse's diet, supplements, or healthcare program.

Warum bringen uns Zwiebeln zum Weinen? Die Antwort hat nichts mit Emotionen zu tun, dafür aber eine ganze Menge mit Chemie. In dieser Folge von 120 Sekunden Deluxe schauen wir uns an, was beim Zwiebelschneiden tatsächlich passiert, welches Gas dabei entsteht und warum unsere Augen sofort Alarm schlagen. Außerdem erfährst du, warum Kontaktlinsenträger oft weniger Probleme haben, weshalb ein scharfes Messer hilfreich sein kann und was am berühmten Kühlschrank-Trick wirklich dran ist. Kompaktes Küchenwissen mit echtem Aha-Effekt – in nur zwei Minuten.

Though almost driven to extinction in the 1800s, this massive bovine has made a comeback – thanks in part to the popularity of its rich meat. Anney and Lauren herd together the history and science behind American bison.See omnystudio.com/listener for privacy information.

In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Meaghan Meyer, Assistant Professor at Oklahoma State University, discusses broiler social dynamics, environmental enrichment, feeding behavior, and welfare assessment. She explains how enrichment strategies influence activity, resource access, feed intake, and flock behavior while highlighting practical considerations for commercial production and student education in poultry science. Listen now on all major platforms!"Enrichment programs increased activity levels while supporting feed intake and maintaining productive performance within broiler populations."Meet the guest: Dr. Meaghan Meyer is an Assistant Professor in the Department of Animal and Food Sciences at Oklahoma State University. She earned her M.S. and Ph.D. at Iowa State University, focusing on broiler welfare and behavior. Her research examines social dynamics, environmental enrichment, and welfare assessment in broiler production systems. Learn more from Dr. Meaghan Meyer on The Poultry Nutrition Blackbelt Podcast, available on all major platforms.Liked this one? Don't stop now — Here's what we think you'll love!What you'll learn:(00:00) Highlight(01:41) Introduction(02:59) Broiler hierarchy(05:14) Enrichment strategies(07:58) Feeding behavior(10:24) Welfare performance(11:56) Poultry education(16:11) Closing thoughtsThe Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:* Kemin* Fortiva- Poultry Science Association- Anitox- DietForge

While we often think of sleep and diet as separate pillars of health, our internal biological clocks and gut microbiome intricately connect them both. In this episode, co-hosts Dr. Siobhan McCormack and Dr. Sheena Fraser dive into the fascinating, bidirectional relationship between circadian rhythms, sleep quality, and gut health.They discuss how our physiology adapts to 24-hour light and dark cycles, the metabolic havoc caused by social jet lag and shift work, and how our gut microbes actually operate on their own daily schedules. Plus, Siobhan and Sheena share practical, evidence-based chrononutrition strategies and explore how targeted dietary patterns, probiotics, and fermented foods can significantly boost your mood and sleep architecture.What We Cover:The Circadian Symphony: How light, dark, and our body's internal peripheral clocks orchestrate everything from hormone release (like cortisol and melatonin) to digestion.Sleep Architecture & Mental Health: The critical role of REM and deep sleep, and how just one night of sleep deprivation increases impulsivity and degrades mood.Chrononutrition: Why when you eat is just as important as what you eat, and how meal timing acts as a major environmental cue for your gut microbes.Social Jet Lag & Shift Work: The metabolic consequences of disrupted sleep cycles, including increased risks for Type 2 Diabetes, and actionable strategies to regain circadian balance.Nutrients & Microbes for Sleep: Exploring the science behind specific dietary protocols, the power of Lactobacillus, and how fermented foods support restorative rest.Scientific References & Further Reading:Conti, F. (2025). ‘Dietary protocols to promote and improve restful sleep: A narrative review'. Nutrition ReviewsDobielska, M. et al. (2025). ‘Association between fermented food consumption and sleep quality under psychological stress: Prospective cohort study'. Food Science & Nutrition.Scott, A.J., Webb, T.L., Martyn-St James, M., Rowse, G., & Weich, S. (2021). 'Improving sleep quality leads to better mental health: A meta-analysis of randomised controlled trials'. Sleep Medicine ReviewsHepsomali, P., & Groeger, J.A. (2021). 'Diet, sleep and mental health: Insights from the Uk Biobank Study'. NutrientsReid, M., Omlin, X., Espie, C., Sharman, R., Tamm, S., & Kyle, S. (2022). 'The effect of sleep continuity disruption on multimodal emotion processing and regulation'. Journal of Sleep ResearchMarx, W., Manger, S.H., et al. (2023). 'Clinical guidelines for the use of lifestyle-based mental health care in major depressive disorder'. World Journal of Biological PsychiatryVetter, C. et al. (2018). 'Night Shift Work, Genetic Risk, and Type 2 Diabetes in the UK Biobank'. Diabetes CareThis podcast is brought to you in collaboration with the British Society of Lifestyle Medicine.Disclaimer:The content in this podcast is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your doctor or qualified healthcare provider. Never disregard professional medical advice or delay in seeking it because of something you have heard on this podcast.

These oily fruits have been trending for millennia. Anney and Lauren dig into the history and science behind avocados.See omnystudio.com/listener for privacy information.

This episode is about more than food. It's about understanding why we reach for certain foods, creating a realistic off-ramp from ultra-processed eating, and giving your body a chance to reset. If you've ever felt like you're doing everything right but still struggling with weight, energy, inflammation, or cravings, this episode is for you.   Citation: Hall, Kevin D., et al. “Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake.” Cell Metabolism, vol. 30, no. 1, 2019, pp. 67–77.e3. https://doi.org/10.1016/j.cmet.2019.05.008 — This is the cornerstone. Same calories, sugar, fat, fiber, and macros on both diets; people ate ~500 kcal/day more on the ultra-processed one and gained weight. It's the strongest evidence that the processing, not just the nutrients, changes intake. Why fat + sugar together hijack reward more than either alone (the “hyperpalatable” mechanism) DiFeliceantonio, Alexandra G., et al. “Supra-Additive Effects of Combining Fat and Carbohydrate on Food Reward.” Cell Metabolism, vol. 28, no. 1, 2018, pp. 33–44.e3. https://doi.org/10.1016/j.cmet.2018.05.018 McDougle, Molly, et al. “Separate Gut-Brain Circuits for Fat and Sugar Reinforcement Combine to Promote Overeating.” Cell Metabolism, vol. 36, no. 2, 2024, pp. 393–407. https://doi.org/10.1016/j.cmet.2023.12.014 — Together these support your point that engineered fat-plus-sugar foods (the Doritos idea) light up reward pathways more than natural foods, because fat and sugar run on separate gut-brain circuits that combine. Why “glycemic velocity” matters — hidden refined starches like maltodextrin Hofman, Denise L., et al. “Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins.” Critical Reviews in Food Science and Nutrition, vol. 56, no. 12, 2016, pp. https://doi.org/10.1080/10408398.2014.940415 — Supports the egg-bite/maltodextrin point: maltodextrin is a refined starch with a glycemic index around 85–110, higher than table sugar, hiding on labels as “modified food starch.” Backs your “what the calories came from” framing. Why these foods genuinely relieve stress (your central, original thesis) Ulrich-Lai, Yvonne M., et al. “Pleasurable Behaviors Reduce Stress via Brain Reward Pathways.” Proceedings of the National Academy of Sciences, vol. 107, no. 47, 2010, pp. https://doi.org/10.1073/pnas.1007740107 Tomiyama, A. Janet, et al. “Comfort Food Is Comforting to Those Most Stressed: Evidence of the Chronic Stress Response Network in High Stress Women.” Psychoneuroendocrinology, vol. 36, no. 10, 2011, pp. 1513–1519. https://doi.org/10.1016/j.psyneuen.2011.04.005 — This is the science behind “the food was doing something right.” Palatable food measurably dampens the HPA (cortisol) stress axis through reward pathways — which is exactly why pulling it without replacing the stress tool fails. Why cravings are state-dependent and rise with stress (the “urge depends on the state of your blood / stress level” claim) Adam, Tanja C., and Elissa S. Epel. “Stress, Eating and the Reward System.” Physiology & Behavior, vol. 91, no. 4, 2007, pp. 449–458. https://doi.org/10.1016/j.physbeh.2007.04.011 Darcey, Valerie L., et al. “Brain Dopamine Responses to Ultra-Processed Milkshakes Are Highly Variable and Not Significantly Related to Adiposity in Humans.” Cell Metabolism, vol. 37, no. 3, 2025, pp. 616–628. https://doi.org/10.1016/j.cmet.2025.02.002  (edited)      WHAT TO EAT FOR THE NEXT SIX WEEKS — Protein. Plant. Potato. (P³) The formula for every meal: one protein + one plant + one starch (potato, or beans and rice). Add fat — olive oil, butter, avocado, cheese, nuts. Add flavor — salt, pepper, garlic, lemon, vinegar, salsa, hot sauce, herbs. This is not the meal you dreamed of. This is the meal that sets you free. BREAKFAST Eggs + sautéed vegetables + fruit on the side Plain Greek yogurt + berries + a handful of nuts Leftover chicken or beef + potato + vegetables (last night's dinner works) LUNCH Chicken + roasted potato + green salad with olive oil and lemon Tuna + white beans + cucumber + tomato, dressed with olive oil and vinegar Beef + potato + peppers + salsa DINNER Sheet-pan chicken + potatoes + green beans Instant Pot chicken + potato + a vegetable Burger patty (no bun) + potato + salad Batch chili (beef + beans + tomato) over rice Baked fish + sweet potato + roasted broccoli Pork + beans and rice + sautéed greens THE DURESS PLATE — for when the day collapses One protein + one plant + one starch, zero cooking. Examples: • Hard-boiled eggs + apple + handful of nuts • Tuna + canned beans + cucumber, with olive oil • Pre-cooked/frozen ground beef + frozen vegetables + microwave potato • String cheese + fruit + a few nuts (in a real pinch) SIMPLE RECIPES Sheet-Pan Chicken & Potatoes (serves 4) Toss chicken thighs and quartered baby potatoes in olive oil, salt, pepper, garlic. Roast at 425°F (220°C) ~35–40 min. Add green beans for the last 15 min. Batch Chili (serves 6) Brown 2 lb ground beef with chopped onion. Add 2 cans diced tomatoes, 2 cans beans (drained), garlic, cumin, chili powder, salt. Simmer 30+ min. Freezes well — make once, eat all week. Serve over rice. Instant Pot Chicken Chicken breasts + ½ cup broth + salt, garlic, paprika. Pressure cook 10 min, natural release 5. Shred. Pairs with any potato + vegetable. The 5-Minute Tuna Bean Bowl Can of tuna + can of white beans (rinsed) + diced cucumber and tomato. Dress with olive oil, lemon or vinegar, salt, pepper. Microwave Potato, Done Right Pierce a potato, microwave 5–7 min. Split, add butter or olive oil, salt, pepper. The reliable, universal starch. Remember: Don't aim for one perfect week repeated six times. Just follow the basic protocol the best you can for six weeks. When a craving hits, run the nine-minute interrupt from Episode 14.   Dr. Brendan McCarthy is the founder and Chief Medical Officer of Protea Medical Center in Arizona. With over two decades of experience, he's helped thousands of patients navigate hormonal imbalances using bioidentical HRT, nutrition, and root-cause medicine. He's also taught and mentored other physicians on integrative approaches to hormone therapy, weight loss, fertility, and more. If you're ready to take your health seriously, this podcast is a great place to start.

This international quick-service restaurant chain is the largest purveyor of pizza in the world. Anney and Lauren toss together the tech-driven science and history behind Domino's.See omnystudio.com/listener for privacy information.

Send us Fan MailFood Technologist Career in India: Salary, Scope, Colleges & Future OpportunitiesHave you ever wondered who ensures that your favourite chips, yogurt, protein bar, packaged juice, or healthy snack is safe, nutritious, tasty, and has a long shelf life?Behind every successful food product is a professional who combines science, innovation, safety, and consumer understanding.

About a quarter of global greenhouse gas emissions come from the food system, but the public conversation about food and climate keeps getting stuck at the two ends of the chain — what farmers grow on one side, what consumers buy on the other. The middle of that chain — processing, packaging, distribution, storage — is where most of the practical climate levers actually live, and it is the part you almost never see. Brendan Niemira, Chief Science and Technology Officer at the Institute of Food Technologists (IFT), wants us to look there. Brendan spent more than 25 years at the USDA Agricultural Research Service leading a team of 30-plus scientists developing non-thermal treatments — cold plasma, high-intensity light, irradiation — that kill foodborne pathogens on produce, meat, poultry, and shellfish without cooking the food. He stepped into the IFT role on December 1, 2025, and joins Sustainability In Your Ear to walk through IFT's new white paper, Food Science & Technology Solutions for Mitigating and Adapting to Climate Change, which lays out a roadmap covering circular bioeconomy practices, AI-enabled supply chain resilience, reusing food waste, precision fermentation, and cellular agriculture.Brendan describes food safety as a three-legged stool — exclusion, containment, and eradication — and notes that in a warming world the first leg is getting harder. Pathogens travel further, persist longer, and show up in places they didn't used to, with warming oceans already expanding Vibrio bacteria in shellfish that previously didn't carry them. That reframes food safety as climate adaptation work — and it lands at the moment when federal research capacity is being thinned out. The conversation then opens into the ultra-processed food debate, where IFT is pressing the case that nutritional quality, not processing intensity, should define dietary guidance, because pasteurized milk, shelf-stable beans, and a deep-fried snack cake are all "processed," and collapsing them into a single category hobbles the very technologies that extend shelf life and cut food waste. Brendan closes on the structural shift coming next: humans domesticated about 50 animal species over 25,000 years of agriculture, but precision fermentation — built on whole genome sequencing and metabolomics — opens up trillions of possible microbial community combinations, each able to turn side streams and waste streams into dairy proteins, vitamins, flocculants for water treatment, and food ingredients. Garbage in, gumdrops out, as he puts it. We're not there yet, but the trajectory is clear.To learn more about IFT's work and download the climate white paper, visit ift.org.Subscribe to Sustainability In Your Ear on iTunesFollow Sustainability In Your Ear on Spreaker, iHeartRadio, or YouTube

Beverages made from parts of the roselle hibiscus have a beautiful color, a tart tang, and a place in the history of other red drinks. Anney and Lauren dip into the science and cultures behind hibiscus teas.See omnystudio.com/listener for privacy information.

In this episode of The Pet Food Science Podcast Show, Ashwath Bendre, Product Manager at Umami Bioworks, and Vincent Krudde, Head of Alternative Protein Program at Nutreco, discuss cultivated protein and its role in pet nutrition. They explain how cell-based seafood is produced, customized for nutrient profiles, and positioned to improve sustainability, protein diversity, and supply security. Discover how this emerging technology could shape the future of pet food. Listen now on all major platforms!“Cultivated protein is the same real animal protein at a molecular level, produced through a different technology that allows controlled and efficient cell growth.” - Ashwath BendreMeet the guests: Ashwath Bendre is a Product Manager at Umami Bioworks, a Singapore-based marine biotechnology company developing cultivated seafood. He holds an MBA from Nanyang Technological University and a Master of Science in Food Science from The University of British Columbia, with experience in quality assurance and supply chain operations.Vincent Krudde is Head of the Alternative Protein Program at Nutreco, a global animal nutrition company. He holds an MBA from INSEAD and a degree in Applied Physics from Delft University of Technology, with experience in strategy consulting and global business leadership focused on sustainable protein innovation.Liked this one? Don't stop now — Here's what we think you'll love!Don't miss the chance to be part of the Pet Food Inner Circle!Join now and connect with leading experts in pet nutrition: https://petfoodinnercircle.com/What will you learn:(00:00) Highlight(01:23) Introduction(04:15) Cell cultivation process(10:04) Nutrient customization(14:22) Feed efficiency comparison(18:35) Sustainability potential(21:23) Scaling challenges(25:23) Final QuestionsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Trouw Nutrition* Kemin- DietForge- Biorigin- Rangen Group

Can you slow your aging by eating a low-protein diet? Is protein really more satiating than fat and carbs? And does an upper level of safe protein intake exist? In this episode, we discuss the evidence behind eight common protein claims, aided by a new article published in Critical Reviews in Food Science and Nutrition, in order to find out what we can be basically sure about – and which claims lack science to support them. Timestamps: 03:00 - Presentation of today's topic: Protein myths and truths 04:30 - Protein proposition 1: Optimal protein intake per meal is crucial for muscle growth, with upper and lower limits that affect muscle mass. 08:45 - Protein proposition 2: Higher protein intake preserves lean mass and muscle strength during weight loss. 12:00 - Protein proposition 3: Protein is the most satiating of the macronutrients and helps to reduce energy intake. 16:00 - Protein proposition 4: An appropriate protein intake can slow aging and promote longevity. 21:45 - Protein proposition 5: The theory of protein leverage, meaning that we eat until we've covered our protein needs, and that a higher-protein diet will make you consume less total energy. 24:15 - Protein proposition 6: Dietary protein benefits can be optimized equally and effectively with plant and animal proteins. 28:45 - Protein proposition 7: There is a threshold above which too much protein can be detrimental to health. 33:15 - Protein proposition 8: Protein and chrononutrition: timing of protein intake can affect health *** Do you like what you hear so far? Please leave a five-star review in your podcast player. And hit that follow button! You can also follow us on Instagram. You'll find Daniel at @strengthdan, and Philip at @philipwildenstam. Become a part of our Reddit community here. *** This podcast is brought to you by Styrkelabbet AB, Sweden. To support us, download the world's best gym workout tracker app StrengthLog here. It's completely ad-free and the most generous fitness app on the market, giving you access to unlimited workout logging, lots of workouts and training programs, and much, much more even if you stay a free user for life. If you want a t-shirt with "Train hard, eat well, die anyway", check out our shop here.

We are kicking off the fifth season of the Flavour Talks podcast with Craig Duckham, winner of last year's Bill Little John Award. Following several years in university research at Nottingham, Lancaster and Reading, investigating plant biochemistry, biogenic volatile emissions and flavour chemistry, Craig pursued a career in small molecule analysis and technical management. This led to a roles in contract R&D and technology transfer management in the microencapsulation industry. He has operated across diverse sectors including six years developing yeast as a carrier of flavourings and other functional ingredients and three years developing sensory tools for water, beverage, and food quality control. In 2012 Craig founded CD R&D Consultancy Services to provide independent technical support to both developing and mature businesses.Craig gained his doctorate in Plant Physiology from The University of Nottingham in 1992 and he is a BSF Fellow, a Fellow of the Institute of Food Science and Technology and a Fellow of the Royal Society of Biology. Craig applies his multidisciplinary background to support further understanding of taste and flavour and to encourage the next generation of flavour scientists to pursue careers in the food and beverage sector.Host: Trevor Groome, Music: Aidan Kirkwood, Editing: Yusuf Toprak, Publishing: Ján Peťka

In this week's nugget we are back to evidence-based myth busting!So, the American dietary guidelines favour olive oil, butter, and beef tallow. And urge caution on seed oils. This isn't the first we've heard of it. Most of us have seen seed oils discussed in the context of ultra processed foods, leading us to wonder whether we should worry about cooking in a bit of sunflower or rapeseed oil. Thank goodness last month brought us a useful paper in the journal Critical Reviews in Food Science and Nutrition, with the title 'Concerns about the health effects of industrially produced seed oils are without scientific foundation'. Could there be more to say? Not really, but since the attacks on seed oils continue, it's good to unpack this one as a study of how things can get out of hand beyond social media.Full article: Concerns about the health effects of industrially produced seed oils are without scientific foundation: a scoping narrative review of the clinical and observational evidenceIf you'd like to support our work and be part of a growing community of like-minded people working towards creating a healthier and more sustainable future please join the Plant-Based Health Professionals UK following the link below:https://plantbasedhealthprofessionals.com/membershipYou don't have to be a health care professional to join, but by doing so you're not only supporting our work, you'll be improving your own health;  with membership starting from as little as £15 a year, join us now and be part of the change you want to see.

This style of restaurant service is dinner and a show – where cooking dinner is the show. Anney and Lauren flip over the cultures and history behind teppanyaki (often known as ‘hibachi’ in the U.S.).See omnystudio.com/listener for privacy information.

Fungi are “nature's biological recycling machines,” says guest Vayu Hill-Maini, a former chef turned bioengineer. That is, they take waste and turn it into good things. Hill-Maini now melds his scientific and culinary skills to create new foods, but also medicines, faux leather, pigments and other valuable products from mushrooms and molds. He uses CRISPR gene editing technology to “domesticate” these fungi – removing off-flavors and increasing nutritional content to make new-age cheeses, burgers, salami, and more. “We call it the DBTL cycle – design, build, taste, learn,” Hill-Maini tells host Russ Altman about his creative process on this episode of Stanford Engineering's The Future of Everything podcast. Have a question for Russ? Send it our way in writing or via voice memo, and it might be featured on an upcoming episode. Please introduce yourself, let us know where you're listening from, and share your question. You can send questions to thefutureofeverything@stanford.edu. Episode Reference Links: Stanford Profile: Vayu Hill-Maini Connect With Us: Episode Transcripts >>> The Future of Everything Website Connect with Russ >>> Threads / Bluesky / Mastodon Connect with School of Engineering >>> Twitter/X / Instagram / LinkedIn / Facebook Chapters: (00:00:00) Introduction Russ Altman introduces guest Vayu Hill-Maini, a professor of bioengineering at Stanford University. (00:03:33) From Chef to Bioengineer How Hill-Maini's culinary background led him to study food through science. (00:05:23) Building a Lab with a Kitchen Why his Stanford lab combines bioengineering research with culinary experimentation. (00:07:32) What Are Fungi? A primer on yeasts, molds, mushrooms, and their role in food and medicine. (00:10:22) Domesticating Fungi How humans have shaped fungi over thousands of years. (00:14:23) Mushrooms as a Food Source The nutrients, proteins, vitamins, and beneficial molecules found in fungi. (00:16:21) Fungi as Biological Recyclers Using fungi to turn food waste, agricultural waste, and other materials into useful products. (00:18:22) Making Waste-Based Foods Desirable Why taste, emotion, and culinary design matter for sustainable foods. (00:20:22) Engineering Delicious Fungi Using genetics and CRISPR to improve flavor, nutrition, and usability. (00:22:50) Gentle Genetic Tweaks Making small changes to reduce off-flavors or enhance useful traits. (00:23:46) Design, Build, Taste, Learn How the lab moves between kitchen and bench science to improve foods. (00:24:06) Chefs in the Lab How culinary collaborators help guide research and creativity. (00:28:58) Fungi-Based Materials The potential to create textiles, leather alternatives, and building materials. (00:31:03) Future In a Minute Rapid-fire Q&A: sustainability, students, and the promise of fungi. (00:33:25) Conclusion Connect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>>Twitter/X / Instagram / LinkedIn / Facebook Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Come sit down with us, we’ve got some sad news. This is not goodbye, but Savor is winding down.See omnystudio.com/listener for privacy information.

What if the future of food depends on better science, better communication, and a little more nuance?In this episode of Owning Your Legacy, Donna Berry shares how a lifelong curiosity about food and nutrition led her from an early internship at Edlong to becoming one of the dairy industry's most trusted voices.As a food scientist, writer, and founder of Berry on Dairy and The Daily Dose of Dairy, Donna has spent decades translating complex food science into meaningful industry insight while championing transparency, education, and the value of dairy.This conversation explores the debates surrounding ultra-processed foods, sugar, food safety, and consumer trust, and why Donna believes the focus should shift toward nutrient density, affordability, and helping people better understand how food is made. Donna also shares her passion for mentorship, the importance of exposing young people to careers in food science, and how personal loss taught her to live fully, stay true to herself, and keep moving forward with purpose.Donna also shares her passion for mentorship, the importance of exposing young people to careers in food science, and how personal loss taught her to live fully, stay true to herself, and keep moving forward with purpose.Learn more about Donna Berry and her work with Berry on Dairy: https://www.berryondairy.com/✔ Food conversations need more science and less fear ✔ Nutrient density matters more than oversimplified labels ✔ Transparency builds trust with consumers ✔ Mentorship can shape the next generation of food leaders ✔ Staying true to your values is part of your legacyIf you enjoyed the episode please share it with others, and rate, review, and subscribe wherever you get your podcasts. To learn more about me and how I am Owning My Legacy, you can find me on Instagram @LauretteRondenet and online at lauretterondenet.com. 

Larry Keener, CFS, PA is President and CEO of International Product Safety Consultants Inc. and an internationally regarded microbiologist and process authority in the food industry. His areas of expertise range from applied food microbiology to the development and application of novel preservation technologies. Mr. Keener is a 2013 Fellow of the Institute of Food Technologists (IFT), a Board Certified Food Scientist by the International Food Science Certification Commission, and a 2018 recipient of an International Union of Food Science and Technology's (IUFoST's) lifetime achievement award for his work in microbiology and food safety. He is also the recipient of Food Safety Magazine's 2026 Distinguished Service Award. He is a past president of IFT's Nonthermal Processing Division and a two-term past president of Tuskegee University's Food and Nutrition Sciences Advisory Board. He is also a past co-chair and founding member of the Global Harmonization Initiative (GHI). Additionally, Mr. Keener is a 2022 inductee to the George Washington Carver Society and has received numerous other awards and honors. In this episode of Food Safety Matters, we speak with Larry [40:37] about: The beginnings of his career in food safety and formative experiences that shaped his understanding of the field and his future work Important contributions Larry has made to the food safety field, and concepts his research and publications have helped advance The advantages of food safety professionals and scientists sharing knowledge and engaging in conversations, such as those facilitated by Food Safety Magazine Which risk assessment, regulatory, and technological developments have made the biggest difference in improving food safety outcomes over the years The underappreciation of food irradiation as a viable food safety intervention, which Larry will discuss during his session at the 2026 Food Safety Summit, titled, "Food Irradiation Today: What's Allowed, Where, and Why?" Advice for early-career food safety professionals to "learn the business" and drive value. News and Resources News USDA Announces Reorganization of Food Safety and Inspection Service [4:24] Federal Preemption of State Food Safety Laws Debated During Congressional Hearing [10:42]Congress to Hold Legislative Hearing on 28 Active Bills Related to Food Safety, FDA FRESH Act Aims to Preempt State Food Safety Laws, Proposes Controversial GRAS Reforms Bill Reintroduced to Allow FDA to Share Information with State Agencies During Foodborne Illness Outbreaks FDA Testing Shows U.S. Infant Formula is Safe, with Undetectable or Very Low Chemical Contamination [23:32] WHO Estimates a $46 Return for Every $1 Investment in National Foodborne Disease Surveillance [29:42] Study Finds Cold Plasma Treatment Reduces Peanut Allergenicity [36:29] Resources Larry Keener to be Honored with Food Safety Magazine's 2026 Distinguished Service Award We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Save 20% on all Nuzest Products WORLDWIDE with the code MIKKIPEDIA at www.nuzest.co.nz, www.nuzest.com.au or www.nuzest.comCurranz Supplement: Use code MIKKIPEDIA to get 20% off your first order - go to www.curranz.co.nz  or www.curranz.co.uk to order yours NZ listeners - save 10% off Calocurb by using the code Mikkipedia10 at www.calocurb.co.nzThis week on the podcast Mikki speaks to returning guest Professor Emeritus Don Layman, a leading nutrition scientist whose work has been central to how we understand protein, metabolism, and the role of diet in long-term health.In this episode, the conversation starts at the top—unpacking what dietary guidelines actually are, why they exist, and how they came to shape the way we think about food at a population level. Don walks through the historical context behind early guidelines, including where things may have gone off track, particularly around the treatment of fat, cholesterol, and protein-rich foods.From there, the discussion moves into the science. Don outlines the limitations of relying heavily on observational nutrition research and contrasts this with findings from controlled trials, particularly in relation to protein requirements and metabolic health. He explains why he recommended a shift to the new protein targets to better support muscle, satiety, and overall health.Dr. Donald Layman is Professor Emeritus in the Department of Food Science & Human Nutrition at the University of Illinois at Urbana-Champaign. Dr. Layman has been a leader in research about protein, nutrition for athletic performance, obesity, diabetes and cardiovascular health. Dr. Layman has over 100 peer-reviewed publications. He has received numerous awards for his research from the American Society for Nutrition and the National Institutes for Health and for his nutrition teaching. Dr. Layman currently serves as Associate Editor of the Journal of Nutrition Education and Behavior and on the editorial boards of Nutrition & Metabolism, and Nutrition Research and Practice. Dr. Layman has an extensive consulting background including work with NASA, the Shriners Children's Hospital, the US Air Force plus numerous food companies and organizations including Kraft Foods, Nestlé, Agropur and the National Dairy Council. Dr. Layman earned his doctorate in human nutrition and biochemistry at the University of Minnesota.Prof Layman publications: https://www.researchgate.net/profile/Donald-LaymanConversations with Dr Lyon: https://www.youtube.com/playlist?list=PLx1_K-1RwcGTt25RbHqXYcRaQm6rD3Ce7Prof Layman on Twitter: https://twitter.com/donlaymanPrevious podcasts https://podcast.mikkiwilliden.com/55 https://podcast.mikkiwilliden.com/238 Contact Mikki:https://mikkiwilliden.com/https://www.facebook.com/mikkiwillidennutritionhttps://www.instagram.com/mikkiwilliden/https://linktr.ee/mikkiwilliden

Microbes are everywhere. Their ability to adapt to environmental conditions means they can survive on surfaces and enter the food manufacturing chain where they continue to multiply. This presents a daunting uphill battle for food manufactures to maintain hygiene and prevent contamination. Of the more than 200 pathogenic organisms that cause foodborne illness, Listeria monocytogenes is among the most concerning for public health.  The team of Dr. Aliyar Cyrus Fouladkhah, Associate Professor at Tennessee State University, has pioneered validation studies offering invaluable insights into how high-pressure techniques can be adapted to decontaminate food such as ready-to-eat products. In doing so their work is and will be instrumental in making the food we eat safe and improving public health in the USA and worldwide.  Read the original article: https://doi.org/10.3390/microorganisms12091858

Food science has a trust problem. In this episode, we'll explore some of the reasons why consumers are mistrustful and confused, discuss how misinformation spreads, and share thoughts on what food professionals can do to help rebuild trust in the food system. Science communication experts Linda Eatherton and Veronica Jarmillo break down some of the challenges of science communication and offer practical strategies for addressing misinformation.   Plus: This episode of Omnivore is brought to you by IFT FIRST – Food Improved by Research, Science, and Technology. Join the leading food science and innovation expo, IFT FIRST, at McCormick Place in Chicago, July 12-15, 2026, for the industry’s premier event connecting innovation, science, and business. Learn more at ift.org.   

This franchise has spawned a bounty of food- and drink-related merchandise and licensed products, from mundane to amusing to of dubious propriety. Anney and Lauren have a bad feeling about some of the strangest culinary tie-ins from the history of Star Wars.See omnystudio.com/listener for privacy information.

This tropical fruit with a thin, leathery skin doesn’t travel well, so it’s inspired all kinds of innovations to get it from tree to plate over the centuries. Anney and Lauren take a fresh look at the history and science behind lychees.See omnystudio.com/listener for privacy information.

Nutrition Nugget! Bite-sized bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about WiO SmartFoods, specifically their Double Chocolate Chip Muffin, which claims just 48 calories, 3 grams of carbs, 0 grams of fat, and 9 grams of protein. But wait, the nutrition label tells a very different story. How can both numbers be true, and is the science behind this product the real deal or just clever marketing? Jenn digs into the brand's proprietary inhibitor technology, its FDA-compliant yet eyebrow-raising dual-label system, and some ingredients you may not recognize. There may be something to the science, or there may not. Either way, Jenn has plenty to say about what is actually in this muffin to help you decide whether it deserves a spot in your kitchen. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday. Have an idea for a nutrition nugget? Submit it here: https://asaladwithasideoffries.com/index.php/contact/ RESOURCES:Become a Happy Healthy Hub MemberJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramNutrition Nugget: David BarsKEYWORDS: Jenn Trepeck, Nutrition Nugget, Salad With A Side Of Fries, Health Tips, Wellness Tips, High Protein Snacks, WiO SmartFoods, Double Chocolate Chip Muffin, Low Carb Foods, High Protein Snacks, Sugar Free Foods, Net Carbs, Nutrition Label, Digestibility Corrected Label, Carb Blockers, Fat Blockers, Modified Cyclodextrin, Natural Inhibitors, Food Science, Ultra Processed Foods, Allulose, Tagatose, Stevia, Soluble Fiber, Blood Sugar Impact, Glycemic Index, Low Calorie Sweeteners, FDA Compliant Foods, USDA Regulations, Whey Protein, Plant Based Ingredients, Non GMO Foods, Organic Ingredients, Weight Management Foods, Healthy Baked Goods, Low Carb Baked Goods, Digestive Health, Food Marketing Claims, Proprietary Ingredients, Carbohydrate Absorption, Fat Absorption, Health Food Review, Nutrition Facts Label, Code Of Federal Regulations, Food Label Transparency, Clean Eating, Ultra-Processed Food Marketing and Label Transparency in the Health Food Industry, Low Carb, Are WiO SmartFoods Labels Too Good To Be True, How Do Carb and Fat-Blocking Foods Really Work

Host Richie Tevlin and Co-Host Evan Blum talk with Shanleigh Thomson, founder of Shan Ferments and professor at Washington State University. A UC Davis Master Brewer with a Master of Food Science from Purdue University and over 12 years of experience in the beverage alcohol industry, Shanleigh has worked with industry leaders including Diageo, Yakima Chief Hops, and Agriculture Canada. Through Shan Ferments, she runs a consultancy and educational platform dedicated to making the science of fermented beverages accessible to brewers and enthusiasts alike.   BrewedAt's CBC Special Series, releasing a new episode every day from April 27th through May 2nd, and again from May 5th through May 9th, in celebration of the 2026 Craft Brewers Conference in Philadelphia!   https://www.shanferments.com/ @Shan.Ferments _____________________________________________ THANK YOU TO OUR SPONSORS!: The Beer Accountant: https://www.paddymaccpa.com/brewerysolutions Patrick McDonald Email: pmcdonald@paddymaccpa.com 267-566-4077 - Licensed CPA Norris McLaughlin P.A. https://norrismclaughlin.com/ted-zeller Ted Zeller Email: tzeller@norris-law.com (484) 765-2220 - Liquor Attorney _______________________________________ EPISODE NOTES: Mentioned Breweries Fort George Brewery + Public House - Astoria, OR Dunloe Brewing - Davis, CA Mentioned People Tim Wallen - Research Chemist at Hoptechnic and Virgil Gamache Farms Other Mentions Washington State University Campbell's - American Soup Company Late July Snacks - American CPG Company Purdue University Smirnoff Vodka Diageo - Premium Alcoholic Drinks UC Davis Yakima Chief - National Hop Producer AB InBev RahrBSG - Brewing Ingredients Company CLS Farm - Hop Farm What We Drank? Clean Shot IPA | 6.2% | Sabro Space Cadet Brewing Co. (Collab w/ Lost Time Brewing) _______________________________________   STAY CONNECTED: Instagram: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠⁠ Tik Tok: ⁠⁠@brewedat ⁠⁠/ ⁠⁠@thebrewedatpodcast⁠⁠ YouTube: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠ LinkedIn: ⁠BrewedAt Website: ⁠⁠www.brewedat.com

This style of beer – the most popular in the world today – represents the cutting edge of brewing technology from the 1840s. Anney and Lauren hop into the science and history of pilsners.See omnystudio.com/listener for privacy information.

In this episode, Vanessa sits down with Dr. Joanne Slavin, Professor of Food Science and Nutrition at the University of Minnesota and one of the most highly cited researchers in nutrition science on fiber, satiety and protein. 

This is a Vintage episode from 2005.Why This Episode MattersDr. Paul Rozin brings psychology into the dining room, explaining how culture shapes appetite, portion size, pleasure, and food anxiety.The episode gets at a question that still feels painfully current: why do Americans obsess over food and health, yet often get less pleasure and worse outcomes from eating?Paul's comparisons between American and French attitudes toward chocolate, cream, portions, and mealtime turn food culture into something concrete and memorable.Mark Pascal and Francis Schott push the conversation beyond nutrition into hospitality, and the cost of convenience.It's a smart conversation about food culture, health, enjoyment, and the way a society teaches people to eat.The BanterMark and Francis open with a spirited riff on okra, bone marrow, dry-aged steak, texture, and the common practice to sacrifice flavor for convenience.The ConversationDr. Paul Rozin, Professor of Psychology at the University of Pennsylvania, joins Mark Pascal and Francis Schott for a fascinating look at how different cultures think about food, pleasure, and health. He contrasts American habits of guilt, abundance, customization, and speed with the French emphasis on smaller portions, attention, ritual, and enjoyment. The result is a conversation about why some cultures spend more time eating, derive more pleasure from food, and often wind up healthier anyway. Mark and Francis extend that argument into restaurant life, fad diets, convenience culture, and the American habit of trying to solve food problems without changing the way we live.Timestamps00:00 – Okra, bone marrow, and why texture can make or break a food03:35 – Dry-aged steak, marrow, and the flavor of meat cooked on the bone08:20 – Why people sacrifice flavor for convenience11:00 – France, daily shopping, and why the meal is the point of the day14:00 – Smaller portions, less snacking, and why the French eat less16:20 – Pleasure, attention, and the difference between savoring food and inhaling it19:00 – Heavy cream, chocolate, guilt, celebration, and cross-cultural food associations23:00 – Customization, and what processed food teaches people to like28:15 – “We're doing it wrong”: the Guys on fad diets, whole foods, and American food anxietyBioPaul Rozin is a Professor of Psychology at the University of Pennsylvania and a leading scholar on the psychological, cultural, and biological determinants of food choice. He has studied how different societies think about food, pleasure, disgust, and health.The NJ Wine & Food Festival @ Crystal Springs May 1-3The Restaurant Guys will be podcasting from there May 2. Come see us!https://shop.crystalgolfresort.com/collections/14th-annual-new-jersey-wine-food-festival Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Full shownotes, transcript, and resources here: https://soundbitesrd.com/308                          From viral reels warning about 'chemicals in your food' to influencers claiming the food industry is hiding the truth, social media is full of strong opinions about what we eat. But how much of this messaging is grounded in real science, and how much is driven by fear, confusion, or misinformation? In this episode, we're diving into how food, food science, and the food industry are portrayed online and hearing from an expert who's working to bring clarity, context, and credibility back to the conversation. Tune in to this episode to learn about: the raw milk recall from Ballerina Farm the David Bar controversy how some companies are profiting off your fears of the food industry how and why misinformation spreads on social media how credible experts can address misinformation online how to approach mythbusting without amplifying myths promoting evidence-based, accurate info in a clear and relatable manner handling haters effectively on social media short form vs. long form online content what changes in the food industry may improve food science communications resources for health professionals and the public

Suzette Stalker is Director of FSQA Program Compliance at FreshRealm Inc. Formerly, she served as Director of Food Safety, Quality, and Regulatory compliance at Target Corporation. At Target, Suzette was responsible for food safety standards and programs, covering nearly 2,000 stores and more than 60 supply chain facilities. Her work encompassed owned brand supplier manufacturing facilities, product labeling, produce farms, supply chain facilities, retail stores, and managing food recalls. Previously, Suzette led teams to develop and execute comprehensive internal audits of food safety and operational risks across Target. Before joining Target, Suzette gained valuable food safety and quality experience in manufacturing with roles at Agropur and Schroeder Milk Company, where she implemented Global Food Safety Initiative (GFSI) programs across multiple factories. Suzette holds a bachelor's degree in biology from the College of St. Scholastica. Sabrina Terada is the Manager for Food Safety Risk Management and Measurement at Yum! Brands. She is a seasoned professional in food safety and quality assurance with extensive experience at Yum! Brands, where her roles have included Manager of Global Food Safety Risk Management and Measurement and Manager of Global FSQA. In these positions, Sabrina held responsibilities supporting the Food Safety Governance Framework, coaching, and assisting business units with crisis management. Her prior experience includes serving as a Food Safety Specialist at Citrosuco, where she established certifications and coordinated Hazards Analysis and Critical Control Points (HACCP), and as a master's student at the University of Florida researching enzyme reactions. She holds a master's degree in Food Science and Technology from the University of Florida and a bachelor's degree in Food Technology and Processing from Universidade Federal de Viçosa. In this episode of Food Safety Matters, we speak with Suzette and Sabrina [30:38] about: Their contributions as members of the Editorial Advisory Board for the 2026 Food Safety Summit and the value the Summit brings to industry and the broader food safety community The differences between food safety risk management in manufacturing and retail environments The perspective that global experiences offer in the context of food safety risk management Leadership strategies that can help manage food safety programs for large-scale operations with thousands of stores The challenges that companies may face when trying to implement a strong food safety governance structure across multiple brands, markets, or business units A real-world example that illustrates how an imported food safety issue can escalate into a regulatory or crisis communication challenge, previewing Suzette's Summit session, "Beyond the Headlines: Food Safety Risks in Imported Foods" The importance of bridging the gap between quality teams and business operations in the context of food safety culture and building effective food safety programs, previewing Sabrina's Summit session, "Beyond Compliance: Elevating Food Safety Buy-In Through Interpersonal Influence" Key skills and experiences for food safety professionals entering the field today. News and Resources News IFSAC Publishes Latest U.S. Foodborne Illness Source Attribution Estimates [6:43] Raw Farm Recalls Unpasteurized Cheese While Denying Link to E. coli Outbreak [11:47] Patient Count in Raw Farm E. coli Outbreak Grows, Majority are Young Children GFSI Unveils Updated Food Safety Culture Framework [21:05] UK FSA Reveals Plans to Modernize Food Regulatory System [26:14] Resources The 2026 Food Safety Summit, taking place May 11–14 in Rosemont, Illinois! Public Fails to Appreciate Risk of Consuming Raw Milk, Survey Finds (Annenberg Public Policy Center) Sponsored by: Michigan State University Online Food Safety Program

The MLB season is upon us and we have tons of topics from Opening Day, False Opening Day, and the rest of the week. Freddie Freeman's got a great new outfit, the ABS challenge system is already producing hilarious moments, and we talk about some of the new ballpark food listeners got at games. Subscribe to the show at Patreon.com/BattingAround to get access to our bonus episodes. Tomorrow we'll be releasing our Wach Party episode on The Matrix we recording with Bobby Wagner from Tipping Pitches.

Do all those supplements claiming to be “natural Adderall” actually do anything, or are they just giving you a much-needed dose of vitamin B? That's the question we're attempting to answer as we continue down the rabbit hole of supplements and ADHD.    In an episode sponsored by the concept of multivitamins, Professor Kristin is covering the different types of vitamin B, what's happening at the molecular level, how vitamin B deficiencies impact the brain and body, and ways you can increase your intake without falling for supplement scams.    Whether you're a liver and onions type of gal, you like to graze on fistfuls of leafy greens, or you prefer to get your nutrients the old-fashioned way via vitamin gummies, increasing your vitamin B can transform your energy levels for the better, no gimmicks required.  Resources: Vitamin B-6 - ScienceDirect Attention-deficit hyperactivity disorder (ADHD) as a pyridoxine-dependent condition: Urinary diagnostic biomarkers - ScienceDirect Vitamins B9 and B12 in children with attention deficit hyperactivity disorder (ADHD): A systematic review: International Journal for Vitamin and Nutrition Research: Vol 94, No 5-6 Neurodevelopmental effects of maternal folic acid supplementation: a systematic review and meta-analysis: Critical Reviews in Food Science and Nutrition: Vol 63 , No 19 - Get Access The Impact of Maternal Folates on Brain Development and Function after Birth - PMC Prenatal Folic Acid Supplements and Offspring's Autism Spectrum Disorder: A Meta-analysis and Meta-regression - PubMed Maternal serum Vitamin B12 and offspring attention-deficit/hyperactivity disorder (ADHD) | European Child & Adolescent Psychiatry Serum Biomarker Analysis in Pediatric ADHD: Implications of Homocysteine, Vitamin B12, Vitamin D, Ferritin, and Iron Levels The Effects of Vitamin Therapy on ASD and ADHD: A Narrative Review | Bentham Science Publishers My Demoiselle crane (Karkare) (Chamkai) Konj Male calling his female

Dave makes a version of New Mexico green chile stew for his friend, chef and scientist Chris Young. Chris also walks Dave through how to make the best french fries at home—from the freezer! Dave and Chris talk about their mindsets regarding the intersection of food and science, what they look for in restaurants now that they're older, and taking creative risks. Learn more about Chris Young Cooks: https://chrisyoungcooks.com/ Watch Chris Young's videos on YouTube: https://www.youtube.com/@ChrisYoungCooks Watch Chris' soufflé video: https://www.youtube.com/watch?v=rU5u9UzZnEU&t=394s Learn more about Combustion Inc: https://combustion.inc/ Learn more about Modernist Cuisine: https://modernistcuisine.com/books/modernist-cuisine/ Learn more about The Fat Duck: https://thefatduck.co.uk/ Check out The Fat Duck cookbook: https://amzn.to/40mo19d Check out Harold McGee's book On Food and Cooking: https://amzn.to/4rp2NlS Learn more about Tire Shop Taqueria: https://www.yelp.com/biz/tire-shop-taqueria-los-angeles Learn more about Frontier Restaurant: https://www.frontierrestaurant.com/ Learn more about Sushi Sonagi: https://www.exploretock.com/sushi-sonagi-gardena/ Learn more about Arpège: https://www.alain-passard.com/en/ Check out Heston's Blumenthal's perfect French fry recipe in 'Pursuit of Perfection': https://www.youtube.com/watch?v=MCB9jIpNGzY Learn more about Morton's: https://www.mortons.com/ Learn more about Joe's Stone Crab: https://joesstonecrab.com/ Host: Dave Chang Guest: Chris Young Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Additional Crew: Michael Berger, Abby Zidonis, Marcus Yasui, Michael Delgado, Elizabeth Styles Editor: Jake Loskutoff Learn more about your ad choices. Visit podcastchoices.com/adchoices

Michael Tchao joins the pod to talk about how his unexpected landing on Food Network's 2026 Hot List was a true full-circle moment. He shares how teaching a total kitchen “noob” helped him find his voice as an educator, and why experimenting in public is at the heart of his content. Michael also dives into his recent trip to Japan, where he documented a family preserving a centuries-old charcoal craft that burns hotter, cleaner, and more intentionally than standard briquettes. From patience in the kiln to patience in content creation, he reflects on slowing down, focusing on quality over quantity, and building a brand rooted in curiosity, clarity, and value. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Michael Tchao on Instagram: HERE Learn More about Food Network Hot List: HERE Hosted on Acast. See acast.com/privacy for more information.