Agricultural Sustainability & Science

Latest Posts

Understanding Conventional, Organic, & Regenerative Agriculture: the Farm Behind Your Food

by Michele Payn

When you pick up meat, produce, or grain at the store, you’re making a choice that reaches far beyond your cart – it touches soil, water, and the daily decisions of the farmers who grew it. As an ecologist with more than 25 years supporting land stewardship in Texas and Oklahoma, Amy Hays has worked alongside those producers firsthand. Here’s a clear-eyed look at what conventional, organic, and regenerative agriculture actually mean – for your food and for the land behind it.

Why food makes you feel so guilty

by Michele Payn

I have spent more than two decades connecting farm and food, collecting hundreds of food bullying stories from friends, audience members, farmers, dietitians, and consumers across North America. What I hear, over and over, is not confusion about which label to choose. It is exhaustion. Guilt. The feeling that no matter what you put on the table, someone is going to tell you it is wrong.

Potato, potahto, vegetable or grain? Episode 141

by Michele Payn

Coming from a family that has farmed America’s favorite vegetable for more than 100 years, Mitchell Searle offers a unique perspective on the cultivation, harvesting, and sustainability of this crop.

Healthy fields, happy farmers – drones deliver sustainability: Episode 140

by Michele Payn

Where’s the future of food production? You might...

Pork Yeah, for your nutrition: Episode 139

by Michele Payn

No - you DON’T have to cook pork until it’s...

Farming pain, inflated food prices, and Pad Thai: Episode 138

by Michele Payn

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.

Farming pain, inflated food prices, & Pad Thai: Episode 138

by Michele Payn

Sure, grocery prices are through the roof, but...

Dietitian’s top five super foods: Episode 137

by Michele Payn

One dietitian with three decades of experience believes RDNs must be a part debunking nutrition myths and overcoming food bullying so people can enjoy food. “My body is not a trend.”

Eggs, Angus, & healthy animal proteins: Episode 136

by Michele Payn

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?

Science connecting dietitians & agriculture: Episode 135

by Michele Payn

Dietitians and agriculture professionals share more science than they realize. Michele Payn and Amy Hayes discuss sustainable farming, food misinformation, farmer mental health, and how to communicate science that builds – not breaks – consumer trust.

Food demons & dietitians as decongestants: Episode 134

by Michele Payn

IFIC RDN ilton Stokes shares why dietitians should listen before educating, what the 2024 Food and Health Survey reveals about consumer trust, and how RDNs can build meaningful connections with farmers – essential guidance for healthcare professionals navigating food misinformation.

Eat like a pig with high quality amino acids: Episode 133

by Michele Payn

NDSU meat scientist Dr. Eric Berg breaks down protein quality, the DIAAS score, what “high protein” food labels don’t tell you, and what a Western diet did to pigs – essential science for dietitians and agricultural organizations navigating meat and amino acid misconceptions.

Do dollar stores help meet dietary needs? Episode 132

by Michele Payn

Are dollar stores making Americans less healthy? Tufts food economist Dr. Sean Cash has studied 50,000 households to find out – and the answer isn’t what most nutrition professionals assume. His findings on compensatory purchasing, rural food access, and the online grocery labeling gap will change how you advise patients.

Science & sensationalism on the food plate: Episode 131

by Michele Payn

Algorithms. Shortened attention spans. Competition from uncredentialed food influencers. In communicating science, even the best in nutrition may occasionally fall prey to the siren song of sensationalism in an effort to deliver evidence-based information.

The gluten lie: Episode 130

by Michele Payn

Kansas dairy farmer and registered dietitian Heidi Wells unpacks the gluten myth, organic versus conventional farming, and how food misinformation stresses farmers – practical clarity for dietitians and agricultural organizations navigating nutrition noise.

Dairy safety and cognitive dissonance: Episode 129

by Michele Payn

PhD microbiologist Dr. Andrea Love explains why pasteurized milk is safe, why raw milk isn’t worth the risk, and how chemophobia and food anxiety are driving consumers toward decisions the science doesn’t support – essential listening for dietitians and agricultural organizations.

Cutting through nutrition science noise: Episode 128

by Michele Payn

Are the Dietary Guidelines for Americans actually killing us? Dr. Adrian Chavez has a unique perspective for dietitians and everyone interested in food.

What’s a mom to do about baby food?

by mrs

Guest mom blogger MRS talks about the decision to buy baby food so she can spend more time playing and taking care of glamorous tasks like dirty diapers.

Southern belles, soil health, & sustainability: Episode 126

by Michele Payn

Fourth-generation Alabama farmer Wendy Yeager breaks down no-till farming, GMO realities, and the financial stress squeezing family farms. A must-listen for dietitians and agricultural organizations navigating food misinformation.

The heart of the wheat kernel: Episode 125

by Michele Payn

OSU wheat breeder Dr. Brett Carver confirms wheat is not GMO, gluten hasn’t changed in centuries, and the real cause of sensitivity may be FODMAPs – not gluten. Essential science for dietitians and agricultural organizations navigating wheat and gluten misinformation.

The art & science of farming citrus: Episode 124

by Michele Payn

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.

A.I. in your food (cattle, not computers): Episode 122

by Michele Payn

Utah cattle producer Brady Blackett explains artificial insemination in cattle, why grass-fed beef isn’t nutritionally superior, how AI improves animal welfare and feed efficiency, and the surprising connection between cattle reproductive science and human fertility medicine.

Food labels & nutrition choices driven by dollars: Episode 121

by Michele Payn

Food labels are supposed to help you eat better. But University of Georgia economist Dr. Chen Zhen has research showing they can have the opposite effect – quietly lowering prices on less nutritious foods in ways that harm lower-income shoppers most. His findings on soda taxes, subsidies, and food deserts may surprise you.

Food labels & nutrition choices driven by dollars: Episode 121

by Michele Payn

What’s the relationship between front-of-package...

Building up data for dietitians: Episode 120

by Michele Payn

“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.

GMOs & bacon with a side of bullying: Episode 119

by Michele Payn

Minnesota hog farmer Wanda Patsche breaks down antibiotic use in pork, GMO crop science, and the real cost of fear-based food labeling — with practical insights for dietitians and agricultural organizations navigating food misinformation.

Separating fact from fiction in food & farming: Episode 118

by Michele Payn

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.

Talking turkey – hormones, breasts, nutrition: Episode 117

by Michele Payn

Turkey farmer Peter Klaphake explains why turkey labels claiming “hormone-free” are redundant, how antibiotics support animal welfare, and what avian flu really means for farmers and food safety.

The great pumpkin! Episode 116

by Michele Payn

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 100+ pumpkin breeds!

The great pumpkin! Episode 116

by Michele Payn

Pick a pumpkin - but what kind? A...

Gettin’ figgy with it: Episode 115

by Michele Payn

Kevin Herman is a diversified farmer who grows crops you may have not heard much about, but his biggest crops are figs. He joins Nicole and Michele to help dietitians understand more about this nutritious fruit.

Gettin’ figgy with it: Episode 115

by Michele Payn

"A little sugar is not always a bad...

Fish farming, fear, and your food: Episode 114

by Michele Payn

Arkansas fish farmer Mike Freeze makes the science-backed case that farm-raised fish are as safe as wild-caught – and explains why country of origin, water quality, and antibiotic regulations matter more than the “wild” label. Essential listening for dietitians and agricultural organizations.

The Bad Press About Red Meat

by Invited Guest Blogger

It was much easier for me to read one article claiming that red meat should be avoided in the diet than it was to look for more perspectives on the topic. As time went on and I increased my exposure to cattle and pork production, I realized I could not have been more impressionable.

Cheesemaking – paving the whey for fine spirits: Episode 113

by Michele Payn

Minnesota cheesemaker Alise Sjostrom explains why lactose intolerant people can eat aged cheese, how whey becomes a premium spirit, what antibiotics mean for dairy safety, and what farm tours reveal about food trust – innovation and transparency from Redhead Creamery.

Back to school with agriculture & nutrition: Episode 112

by Michele Payn

As misinformation can spread early in life, and it’s essential to keep an open door to help children learn about farming and nutrition. Katie Pratt and Amanda Radke creates a safe space for elementary and junior high school students to learn more about where their food comes from.

Holistic animal agriculture for nutrition pros: Episode 111

by Michele Payn

If everyone went vegan, greenhouse gas emissions would drop by 2.6% in the U.S. – not the planet-saving shift most people assume. Colorado State sustainability scientist Dr. Kim Stackhouse-Lawson brings peer-reviewed data to the animal agriculture and climate change conversation, including why cattle methane is fundamentally different from fossil fuel CO2.

Sugar is sugar – and it’s sustainable: Episode 110

by Michele Payn

There is a farmer behind everything you choose in the grocery store. Even sugar. And the people who farm are frustrated with the guilt in the grocery.

Health & environment priorities to beef producer: Episode 109

by Michele Payn

California rancher Alli Fender answers questions on hormones, antibiotics, and other buzz words within the meatcase. While consumers may be fed content that drives fear and reinforces a negative connotation about beef, Fender spends a significant amount of time explaining the “why” behind using certain types of feed at the Flying F Ranch.

Beautiful beans from farm to plate: Episode 108

by Michele Payn

"The work ethic and pride most farmers have in...

Sweet strawberry safety: Episode 107

by Michele Payn

“The biggest misconception comes in when organic...

Sweet strawberry safety: Episode 107

by Michele Payn

“The biggest misconception comes in when organic...

Cows with attitude & dairy debates: Episode 106

by Michele Payn

Derek Josi is approaching one million social media followers as a dairy farmer who doesn’t ignore misinformation – because silence makes it worse. He addresses the dairy case questions consumers are actually asking: is there pus in milk, what do water usage statistics really mean, and are dairy alternatives nutritionally equivalent to milk?

Dietetic ethics, evidence, & evolution of food information: Episode 105

by Michele Payn

Connie Diekman is a former president of the Academy of Nutrition and Dietetics and co-author of a peer-reviewed paper on misinformation in food and nutrition science. She brings three practical tools every RDN can use right now – and a candid warning about where misinformation in dietetics actually starts.

mRNA, myths, & why science in food matters: Episode 104

by Michele Payn

Dr. Folta emphasizes that technology has given us access to the safest, most abundant food supply in human history, and this access is worthy of appreciation – not fear. He wants dietitians to look for the evidence behind mRNA and genetics in food, rather than believing clickbait. As new technology continues to help strengthen our food system, communicating the science behind it will strengthen consumer trust.

Ranching, your relationship with food, & wellness: Episode 103

by Michele Payn

The biggest hurdle for so many people pursuing health and wellness, including healing their relationship with food and being intentional about nutrition, has so much more to do with their mental and emotional state that we often realize. I believe that health should be pursued in a holistic approach, not sacrificing one aspect of health while in pursuit of another.

Farm monoculture myths & soil nutrients: Episode 102

by Michele Payn

Is monoculture farming destroying soil health? Jennie Schmidt is a registered dietitian who left clinical practice to become a full-time farmer – and she’s heard every version of that claim. She explains what monoculture actually means, why cover crops matter more than the label suggests, and what healthy soil really looks and feels like.

Apples, fungi, & pheromones: Episode 101

by Michele Payn

Michigan apple farmer Nick Schweitzer explains why fungicides protect your fruit, how pheromones replace insecticides, and why the dirty dozen list misrepresents how apples are sustainably grown.

Dietitian + farmer = sweet scent of Froot Loops + cows: Episode 100

by Michele Payn

Listen in as Michele & Nicol divulge their biggest nutrition and supermarket pet peeves, the greatest takeaways from the show, and their thoughts on how farmers and dietitians can continue to collaborate across the plate for the benefit of the consumer.

Farm families, FFA, & the future of food: Episode 99

by Michele Payn

If Hannah Craun and Levi Schiller are any indication, the future of farming certainly shines bright in FFA members. While both emphasize the importance of modern agriculture in feeding a growing population, they recognize that certain technologies are misunderstood and hope dietitians can help.

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