The humble potato: is it a vegetable or a grain? Coming from a family that has farmed America’s favorite vegetable (yes, we’ll refer to the potato as such), Mitchell Searle offers a unique perspective on the cultivation, harvesting, and sustainability of this crop. While Searle expresses concern about what he perceives as the growing chasm between the farm and the consumer, he emphasizes that many of the misconceptions surrounding potato farming are largely unfounded. “Sustainability is my numbe...
Nov 18, 2024•28 min•Season 14Ep. 141
Where’s the future of food production? You might want to look to the sky. In this episode of the Food Bullying podcast, Nicole and Michele chat with Sarah Hovinga of Bayer Crop Science in California and Bryan Sanders of HSE-UAV in Washington about how precision agriculture is transforming farming. According to Sanders, drones REDUCE 1) the amount (and cost) of pesticides used 2) human exposure by keeping the applicator away from the actual pesticide (since the drone is doing the spraying) and 3)...
Nov 04, 2024•26 min•Season 14Ep. 140
No - you DON’T have to cook pork until it’s gray. This, along with the idea that pork is somehow not a healthy protein choice are two misconceptions that Jeanette Merritt, director of Communications for Indiana Pork , wishes would go away already. “Pork still has the perception of not being a good dietary choice,” says Merritt. “Consumers think chicken is the only healthy meat available to them. A boneless pork loin as the same amount of fat as a skinless chicken breast.” She talks through pig s...
Oct 21, 2024•25 min•Season 13Ep. 138
Sure, grocery prices are through the roof, but are farmers paying the ultimate price? This insightful podcast gives dietitians, consumers, and farmers insight on the impact of inflation around the food plate. In this candid conversation, Michele and Nicole take a deeper dive into the impact of the yet-to-passed Farm Bill, consumer demand, and the ensuing stress on farmers. They talk food insecurity, inflation, farming practices, and nutrition myths in this episode of the Food Bullying podcast. O...
Oct 07, 2024•27 min•Season 13Ep. 138
One dietitian with three decades of experience believes RDNs must be a part debunking nutrition myths and overcoming food bullying to help people enjoy food. Is eating well on a budget…impossible? Dr. Keith Ayoob, EdD, RDN, FAND, CDN, is an Associate Professor Emeritus in the department of pediatrics at the Albert Einstein College of Medicine in the Bronx, NY, where, for over 30 years he directed a nutrition clinic for children with special needs. Dr. Ayoob has also worked with numerous commodit...
Sep 16, 2024•26 min•Season 13Ep. 137
With the rise of Avian flu, should consumers take caution when buying eggs? What do dietitians need to know about the safety of animal proteins? And why are egg prices so high? Andy Bishop, Kentucky farmer and ag lender, confirms that Avian flu is not transmitted via eggs, but that the spread of the virus has presented farmers with a variety of challenges. From depopulation to misinformation, Avian flu hurts farmers' bottom line and impacts mental health. Also serving as the chair of the Cattlem...
Sep 02, 2024•28 min•Season 13Ep. 136
Scientific curiosity can change the conversation about food, whether from a food, farm, or dietetic perspective. Likewise, scientific illiteracy can leave people susceptible to food bullying. Listen to this latest episode of the Food Bullying podcast and learn about how a new book can help you better communicate science. Amy Hays is currently the Assistant Director at the Oka Institute at East Central University, focused on sustainable water solutions, land stewardship, water research, and polic...
Aug 19, 2024•28 min•Season 13Ep. 135
In a sea of dis- and misinformation, what’s the most important thing dietitians can do to help consumers? Milton Stokes, Senior Director of Food and Nutrition at the International Food Information Council (IFIC) , has some ideas to help RDNs cut through the congestion of information swirling around about food and nutrition. “Sometimes when we provide more information, we make the problem worse. Let's build connections based on values, especially when dealing with contentious topics,” says Stokes...
Aug 05, 2024•26 min•Season 13Ep. 134
If you close your eyes and imagine a “healthy” meal, is a salad the first thing that comes to mind? Dr. Eric P. Berg of North Dakota State University discussed the concept of a 'complete plate' in the context of good nutrition. He explained that a complete plate should have a balanced diet with six nutrient categories: water, protein, fats, vitamins, minerals, and carbohydrates. He emphasized that it's not enough to just have these categories in the diet, but that there are certain levels of ess...
Jul 15, 2024•28 min•Season 13Ep. 133
Would consumers be healthier with fewer dollar stores? While the plethora of expanding bargain chains across the country offer fewer nutrient-dense choices than other food retailers, Dr. Sean Cash, an economist on faculty at the Friedman School of Nutrition Science and Policy at Tufts University, where he chairs the Division of Agriculture, Food and Environment, says that some consumers benefit from having a dollar store nearby. “It's not necessarily the case that all consumers would be better o...
Jul 01, 2024•28 min•Season 14Ep. 132
Algorithms. Shortened attention spans. Competition from uncredentialed influencers. In communicating science, even the best in the industry may occasionally fall prey to the siren song of sensationalism in an effort to deliver evidence-based information. Dr. Jess Steier, creator of Unbiased Science, emphasizes the importance of nuance in science communication and resisting the urge to make absolute statements, as very few things in the world are black and white. However, Dr. Steier notes that th...
Jun 17, 2024•30 min•Season 14Ep. 131
The gluten-free market is valued at over two billion dollars. Yet the question remains...do so many people really need to avoid this protein? Heidi Wells, a dietitian by day and farmer by night, and her farming husband Byron - are proud owners of Lucky W Dairy in Kansas. They grow crops, including wheat, for both feed and human consumption. The myths surrounding this mainstay crop are plentiful - from questions to how it’s grown to whether or not it should be avoided altogether: Is it doused in ...
Jun 03, 2024•30 min•Season 14Ep. 130
Dr. Andrea Love on milk safety, food anxiety & chemophobia Ever since fragments of the H5N1 virus (also known as avian influenza or HPAI) were detected in milk, the safety of our dairy supply has come into question, with some wondering if they should forego dairy in favor of alternatives, and others gravitating toward raw milk. In this episode of the Food Bullying podcast, Dr. Andrea Love brings some insight into the nature of viruses, the history of pasteurization, and – long story short, w...
May 20, 2024•33 min•Season 13Ep. 129
Are seed oils poison? Is it worth purchasing produce if it’s not organic? Are the Dietary Guidelines for Americans actually killing us? Today's guest has a unique perspective for dietitians and everyone interested in food. These are just a few of the questions Michele and Nicole pose to Dr. Adrian Chavez, who earned his PhD in nutrition and health promotion from Arizona State University. His own personal health journey began as a child experiencing asthma and severe allergies, the treatment of w...
May 06, 2024•28 min•Season 13Ep. 128
When dietitians are offered a seat at the table of commodity boards, food brands, and non-profit associations, there are benefits for all involved - including the consumer. But what’s the emotional price tag the dietitian must pay when partnerships are erroneously scrutinized for all the world to see? Is the discussion more nuanced than recent articles would you to believe? Cara Harbstreet , MS, RD, LD, and owner of Street Smart Nutrition, is a fierce advocate for fearlessly nourishing meals, an...
Apr 15, 2024•30 min•Season 13Ep. 127
“The biggest misconception about farming in the dietetic world is that GMOs are bad for the environment and human consumption - and that farmers are financially well-off.” Wendy Yeager is a fourth-generation farmer who, with her husband Jamie, owns and operates Bell Place Farm, a diversified row crop operation. They grow peanuts, cotton, sorghum, soybeans, and wheat managed through crop rotation over 1100 acres in west central Alabama (the heart of the Blackbelt). Given the rise in prices of mul...
Apr 01, 2024•30 min•Season 13Ep. 126
“If a food is free from something, then it must be healthy, right?” Dr. Brett Carver, a wheat breeder and researcher at Oklahoma State University for nearly 40 years, has found himself spending more time defending the plant to which he’s devoted his career in recent years. “A huge chunk of our population, based on easy-to-find survey data, makes dietary choices AWAY from gluten (wheat). That's about 9-12% of us, and millennials and Gen Z's lead the way. About 1 in 5 persons will reduce or elimin...
Mar 18, 2024•30 min•Season 13Ep. 125
Rich in vitamin C and flavonoids, many citrus varieties have earned their place on our breakfast tables, squeezed into our water (and cocktails), and in our favorite American recipes. There is both art and science in growing citrus that is in demand as part of our nutrition. Citrus farmers continually met consumer demand for new flavors (think blood oranges), increased eye appeal (Cara Caras come to mind), and ease of use (seedless lemons). Amid so much innovation, the unfortunate reality is tha...
Mar 04, 2024•25 min•Season 13Ep. 124
“The biggest misconception about my work is that agriculture companies place pesticides or biotech products on the market without testing them for safety. The fact is that agriculture is one of the most strictly regulated and thoroughly investigated industries in the world. Agriculture companies must strictly follow local and international regulatory guidelines and conduct hundreds of safety studies before launching a product. When a consumer has safety questions about pesticide residues or GMOs...
Feb 19, 2024•26 min•Season 13Ep. 123
Brady Blackett is a 4th generation cattle producer from Utah who’s passionate about the cattle industry and its ability to contribute to a healthy and wholesome food system in the U.S. and abroad. As the co-founder of IGA (Intermountain Genetic Alliance), Blackett is well-versed in the subject and application of AI (artificial insemination). In this episode, Blackett explains the many ways in which AI has a positive net impact on the environment and offers a wider array of consumer choices at th...
Feb 05, 2024•27 min•Season 13Ep. 122
What’s the relationship between front-of-package food labeling and consumer choice, and how can it potentially impact grocery prices? Dr. Chen Zhen is a professor in Food Choice, Obesity, and Health Economics at the University of Georgia. His research focuses on the impact of interpretative front-of-package labeling on consumer behavior and food prices. In this conversation, Zhen discusses policies that can discourage consumption of less nutrient-dense foods (such as taxation) versus those that ...
Jan 15, 2024•25 min•Season 13Ep. 121
“You can’t talk about what’s on the plate if you don’t know how it got there.” As the founder of Build Up Dietitians, Leah McGrath has created a space in which dietitians at all stages in their careers (including students), can learn more about just that - and provides avenues for evidence-based practitioners to gain a better understanding of agriculture practices. But when searching for that evidence, how do we discern quality sources from those that are less-than? McGrath offers multiple resou...
Jan 01, 2024•26 min•Season 12Ep. 120
“I wish people would take a little time to understand where their food comes from and also to trust the farmer.” A great perspective for RDNs to remember! Wanda Patsche, alongside her husband Chuck, farms in southern Minnesota. They grow corn and soybeans and raise hogs. Patsche also utilizes her blog to tell her farming story. Unfortunately, she has recently experienced some food bullying as part of her efforts to help people understand farming. “I think GMOs and organic foods are still widely ...
Dec 18, 2023•29 min•Season 12Ep. 119
Grocery store costs are crazy, but what costs have gone up on farms? Are fields sprayed with “such harsh pesticides” that workers can’t enter the fields? Is hydroponic farming the wave of the future when it comes to leafy greens? Should you be worried about lead in soil? Michele helps Nicole separate fact from fiction on these topics and more. The co-hosts spend time reflecting on their personal favorite and eye-opening episodes from 2023, which include apple growing, dietitians, pumpkins, GMOs,...
Dec 04, 2023•29 min•Season 12Ep. 118
The bird’s the word, but when we’re talking turkey, what do all those labels REALLY mean? Peter Klaphake, a third generation turkey farmer from Minnesota, owns and operates turkey farms, a feed mill, and crop farming businesses. He’s also a current board member on the Minnesota Turkey Research and Promotion Council . “Our birds are never raised with added hormones or steroids. In fact, it’s illegal,” explains Klaphake. And while he goes into great detail on labeling, antibiotics, and what he wis...
Nov 20, 2023•32 min•Season 12Ep. 117
Pick a pumpkin - but what kind? A self-proclaimed Professor of Pumpkinology, John Ackerman is the owner and operator of the farm bearing the same name that has been in his family for over a century. And while you may hear “pumpkin” and think of the jack-o-lantern variety, he and his wife grow an astounding number of breeds. While Ackerman has opened his farm to the public each fall for the past 24 years, the long hours and devotion to his land are consistent throughout the off-season. Pumpkin se...
Nov 06, 2023•27 min•Season 12Ep. 116
"A little sugar is not always a bad thing!” Kevin Herman is a diversified farmer who grows crops you may have not heard much about, but his biggest crops are figs. And yes, there are more than one variety. He likens fig varieties to wine varieties - each with a distinct flavor and pairing opportunity. A nutritional powerhouse of fiber, calcium, and potassium, Herman views figs as a great replacement for candy bars. In this episode, he sheds light on the different varieties and their nuances in f...
Oct 16, 2023•30 min•Season 12Ep. 115
Is “wild” fish somehow better for you than the farm-raised variety? Mike Freeze, owner of Keo Fish Farm, conservationist, environmentalist, and naturalist, offers his perspective based on years of fish farming. “For a variety of health reasons people need to consume more seafood and since we are fishing the oceans at maximum sustainable levels, only farmed seafood offers the possibility to increase seafood consumption,” says Freeze. While “wild” fish might be perceived as being more nutritious o...
Oct 02, 2023•33 min•Season 12Ep. 114
Named after and guided by her parents, Jerry and Linda, Alise Sjostrom’s Jer-Lindy Farms produces award-winning cheeses. A graduate of the University of Minnesota and Vermont Institue for Artisan Cheese, Sjostrom is quick to point out the biggest misconception about her line of work - that being lactose intolerant means you can’t enjoy the fruits of her labor. “Cheese is actually quite low in lactose compared to dairy products like milk, cream, and yogurt,” says Sjostrom. “Most contain less than...
Sep 18, 2023•28 min•Season 12Ep. 113
With back to school in full swing, Michele and Nicole talk with Katie Pratt and Amanda Radke on the latest podcast episode. While each of these women wears many hats (farmers, mothers, and pillars of their respective communities), they both work to increase literacy about food, farming, ranching, and nutrition in the classroom. As misinformation can spread early in life, Pratt keeps an open door (literally - as the host of many tours of her farm) and creates a safe space for elementary and junio...
Sep 05, 2023•32 min•Season 12Ep. 112
