Posts Tagged ‘cattle’
mRNA, myths, & why science in food matters: Episode 104
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.
Read MoreFarm families, FFA, & the future of food: Episode 99
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.
Read MoreCattle, Conspiracy, & Kansas Heat: Episode 84
Heat index crisis. 10,000 cattle dead. A lot of questions. Claims of conspiracy. Disgust. Physical exhaustion. Emotionally drained. All of these describe what happened in early June in southwest Kansas. DVM Tera Barnhardt explains how cattle overheated in a rare event in Kansas. This veterinarian offers the “boots on the ground” perspective on what happened…
Read MoreExploring the environmental science of meat: Episode 34
“Kids are dirty and if you’re worried about what you’re feeding them, you’re a good a mom.” says this millennial mom who prioritizes low-cost food at the grocery store. Brandi Buzzard Frobose is a rancher and environmentalist who offers insight on how the science of producing food is remarkable, along with the care that farmers and ranchers provide for the planet. She’s not a fan of the mud while she’s ranching in Kansas, but loves to go roping at the rodeo as a cowgirl.
Read MoreAre your hands a food safety risk? Episode 28
Did you know that only 8% of males wash their hands after using the restroom? And those people might have picked up or touched the apple you just bought? Hygiene is important – both on your hands and in your kitchen. It’s a greater concern than the chemicals many worry about. Meat scientist Jennie Hodgen loves to talk about bacteria, meat cuts, cleaning produce, and keeping your food safe. “The food you’re getting has gone through quite a bit of rigor from a food safety stand point.” She helps us remember that food safety done well is invisible.
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