“Her presentation empowers agriculture to tell its story with credibility, respect, and impact. Michele helped me navigate tough conversations with compassion for the urbanites who have little connection to where their food comes from.”
- Jeannette Andrashewski, Canadian Canola Farmer
What drives Michele to write? ▶ Bridging the gap from farm to food with story and science.
"You are a gift to agriculture – you do an amazing job connecting non-ag folks to agriculture in a relatable and logical way that's welcoming and opens the door to a deeper understanding.”
- Lana Frantzen, PhD, RDN, DairyMAX
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.
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.
Where’s the future of food production? You might...
No - you DON’T have to cook pork until it’s...
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.
Sure, grocery prices are through the roof, but...
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.”
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?
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.
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.
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.
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.
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.
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.
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.
Are the Dietary Guidelines for Americans actually killing us? Dr. Adrian Chavez has a unique perspective for dietitians and everyone interested in food.
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.
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.
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.
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.
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.
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 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.
What’s the relationship between front-of-package...
“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.
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.
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.
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.
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!
Pick a pumpkin - but what kind? A...
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.
"A little sugar is not always a bad...
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.
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.
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.
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.
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.
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.
"The work ethic and pride most farmers have in...
“The biggest misconception comes in when organic...
“The biggest misconception comes in when organic...
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?
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.
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.
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.
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.
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.
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.
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.
If Hannah Craun and Levi Schiller are any...