Animal Rights
Cheesemaking – paving the whey for fine spirits: Episode 113
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.
Read MoreCows with attitude & dairy debates: Episode 106
This candid conversation covers everything from Derrick and Nicole’s mutual disdain for certain food labels and their love of ice cream to his and Michele’s friendly debate over who has the better breed of dairy cattle. RDs can glean insight on what REALLY happens on a dairy, from feeding, to animal welfare, and caring for the environment.
Read MoreRanching, your relationship with food, & wellness: Episode 103
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.
Read MoreGreenhouse effect, grass-fed & grain-fed beef: Episode 91
Is grass-fed beef really better for human health and the environment? “Many times this is promoted by those who are far removed from agriculture. Or they base it on one nutrient such as short chain omega-3 fatty acids. My scientific take: there are system trade-offs, no system absolutes.”
Read MoreLamb lessons for dietitians: Episode 89
Did you know that a three ounce serving of lamb delivers 23 grams of protein – almost 50% of your daily protein needs? Lamb is a great meat, but largely misunderstood. Michigan farmer Elaine Palm wants to change that. She is a partner on her family’s farm in Michigan, where she and her two parents…
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