“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
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.
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.
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.”
Did you know that a three ounce serving of lamb...
Everything we eat has a direct impact on the environment. Debbie Lyons-Blythe is a cattle rancher from Kansas and the misinformation about methane, hormones, antibiotics and more is disheartening to her. Listen in to learn how she grows beef.
This episode features a wide-ranging conversation with a veterinarian about how farmers care for their animals, the challenges of being a vet, and the story of Fairlife Milk.
What’s with the claims about glyphosate in hummus & cereal? Why is there so much blame and fear about agriculture and the environment? What can we do to eat better when we are eating dorm food? In this special behind-the-scenes episode, Michele and Eliz welcome Callie (Eliz’s daughter) for a wide-ranging Q&A session. Callie Greene is about to begin her second year at Lawrence University, where she studies psychology and harp performance.
How does price impact how we feel about the value of a product? Does how you feel about a cut of steak or whether it is labelled “natural” impact how much you enjoy it? Our guest, Dr. Mark Miller shares his research on consumer beef preferences and how labels influence what we choose to eat.
How do I know if my milk is expired? Should I throw out the can of fruit from my pantry that’s dated a month ago? Is my meat expired? How am I supposed to wash my groceries? These are all common questions I’ve heard from friends concerned about their food during a global pandemic.
“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.
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.
Are you leaving foods out of your diet? You can run the risk of creating health issues if you are leaving out major food groups, like carbohydrates. “Our bodies need a variety of nutrients, which are obtained from variety of foods in our diet” points out Neva Cochran, a registered dietitian nutritionist. When you eliminate most of the foods in your diet, you are not going to be adequately nourished and may not have enough calories. Great tips on balanced diet choices!
“The food and health marketing industry is out-of-control,” says Australian RDN & exercise physiologist Bill Sukala. Advertising confuses people and creates anxieties around food and health. Bill brings a voice of reason and is concerned that the “gatekeeper of information has been chloroformed.” His B.S. detector raises red flags about bad information, misinformation and quackery in food and health claims.
What food safety should you practice at home? In...
Is it really possible a label on food is...
Have you ever felt judged for what’s in your grocery cart? Do you wonder whether GMO-free, gluten-free, antibiotic-free, fat-free milk is better than regular milk? Are “natural” Fritos better for you? Does anyone really need organic, natural, hormone-free cat litter? Grocery store marketing is full of food claims that are B.S. (below standard). Five ways to avoid buying B.S. food.
Just as “This Is Us” has created hysteria around slow cookers, “documentaries” have created hysteria around meat and milk. Are we really so unaware the difference between fiction and good television that we can’t recognize reality?
Simplify your grocery shopping and choose meat with confidence after watching Jennie Hodgen, a meat scientist, mom and farmer share her expertise. She even tells you how to find out where your meat comes from!
Small meat processor and farmer Amy Sipes writes an insightful guest post on the need for agriculture and non-agriculturists to meet in the middle. She points to the faults of the ag community as wells as the demands of those trying to make farming a fictional fairyland.
Often farmers who use “conventional” methods of...
Technology is a frequent topic in modern...