The future of food in Liberia: The need for agricultural development and evolution of the food system

Water, the essence of life itself, stands as our most indispensable resource, yet often goes unappreciated. Water scarcity and sustainability pose formidable hurdles with far-reaching implications for communities, economies, and ecosystems. To navigate these challenges effectively, innovative research endeavors, advancements in agricultural technology, and collaborative partnerships across academic, governmental, and community sectors become imperative.

In this episode of Something to Chew On, we highlight the work of Dr. Susan Metzger, Director of Strategic Interdisciplinary Program Development, Kansas Center for Agricultural Resources and the Environment (KCARE), Kansas Water Institute, and Institute for Digital Agricultural and Advanced Analytics (ID3A) - Engagement. At the intersection of water resource management, agricultural productivity, and interdisciplinary academic research, Dr. Metzger offers evidence-based solutions for confronting the toughest water challenges of our time.

In an era of transformative global shifts—defined by evolving commodity trade patterns, the rise of online shopping, and economic challenges—a critical reevaluation of biosecurity strategies is imperative. Collaborative efforts through international partnerships, innovative approaches in business and technology, and the integration of multidisciplinary methods are essential for ensuring food security and forging novel pathways to combat pests and pathogens.

Join us in this episode of Something to Chew On as we delve into these crucial topics with Simon McKirdy, Professor of Biosecurity, Deputy Vice Chancellor of Global Engagement, and Pro Vice Chancellor of the Harry Butler Institute at Murdoch University. A Fullbright Distinguished Chair in Life Sciences Award recipient, Dr. McKirdy's exploration of biosecurity system resiliency, coupled with his ongoing collaboration with K-State's Biosecurity Research Institute and Department of Plant Pathology, helps to establish policies and future frameworks for international coordination and global food security.

Milling of wheat into flour seems like it would be pretty straight forward.  An application that simply requires running seed though a crushing process and sifting out the flour as the appropriate particle size is reached.  The reality is milling is very complex, technically challenging and requires fully interdisciplinary participation. 

Variations in the quality of the flour from the perspective of baking performance in large scale production has always been challenging.  This is particularly true when growing seasons change the seed mix and the impact of temperature, moisture, fertilizer use, pest pressure and more changes the quality characteristics of the flour.

The need for highly educated professionals in this area has never been greater and with the expertise of the likes of Dr. Kali Siliveru, K-State is laying the groundwork for preparing the next generation of professionals to better understand the impact of the milling process on the quality and safety of foods we eat every day.

Is our current food system sustainable? 

The consumption of seasonal, locally produced food sustains nutritional value, reduces the carbon footprint, and supports the growth of local economies. In many ways we have lost our connection to food — including understanding where our food comes from, how it is produced, the comradery developed in sharing food, and why it is important to eat seasonally and with intention. 

In this episode, we talk with Nat and Alison Bjerke-Harvey, co-owners of Piccalilli Farm in Geary County outside of Manhattan, KS. With formal training in history and environmental biology, Nat and Alison’s interest and passion for food has taken them beyond those areas of study headlong into the food system. From baking to cheese making, they have now landed squarely in the arena of sustainable farming and community building.

 Is it time to rethink what a sustainable food system is?

There are so many needs when it comes to food, including the availability of food and its impact on health. How does one make a difference to meet these needs? The ability to identify needs and a passion for making a difference is what drives today’s guest, Vickie James, Coordinator of the Manhattan/Riley County Food and Farm Council.

In this discussion, Vickie details the Food and Farm Council’s work to increase knowledge, build partnerships and provide solutions to the complex food system challenges in our local community.

Food availability and food security are not always guaranteed on college campuses. Issues of food insecurity and a lack of food certainly do not end at the campus borders, but rather extend out into the city, the region and the world. If we treat these problems individually, we will fail collectively. 

Where does student health fit into the global food system? How does nutrition connect to a college student’s overall quality of life?

Kathleen Hatch, Morrison Family associate vice president for student well-being, joins the podcast for a conversation about K-State’s role in tackling such issues and questions, including the Cats’ Cupboard and more.

Poetry provides a conduit for engaging readers in fostering feelings and understandings. Food, creativity, language, and words all play a significant role in our lives and relationships.

In the latest episode of Something to Chew On, Traci Brimhall, professor in the Department of English at K-State and Kansas Poet Laureate, shares about her passion for poetry and food. She draws a connection between the two and shows that the humanities – including poetry – fit into so many places within the food system.

How do we maintain relevant information on public health in the arena of local food producers?  Is there a connection between food security and food safety? How do we make information on mitigating these challenges available?

In this podcast, we will discuss these issues and more with Londa Nwadike, Extension Associate Professor of Food Safety for Kansas State University and the University of Missouri. With a rich background in the international food system along with a passion for food safety and human wellbeing, Nwadike shares her insight into today’s challenges with food quality and availability.

The agriculture industry has advanced in many positive ways, including increases in productivity and efficiency, but the cost of those advancements could be high. Current research in agronomy is seeking ways to manage food production that will feed an ever increasing population with improved efficiency, productivity and nutritional value.   

Ignacio Ciampitti, professor of agronomy at Kansas State University, is working with colleagues — both inside and outside of the college of agriculture — and is encouraging students to broaden their view of agronomy due to the increasing need for a multidisciplinary approach to solving problems. He joins the podcast and takes us through his passion and vision for improving the future of agronomy and food production around the world.

The sustainable production of beef cattle and other animal protein is complex, and the achievement of ‘net zero’ production from an environmental perspective is challenging at best, making it difficult to know where to begin. Areas of focus in this field include using food waste streams as quality animal feed, gathering all the areas of expertise need to tackle sustainability, impacting the microbiome of feed and reducing greenhouse gases.

Phillip Lancaster, clinical assistant professor and member of the Beef Cattle Institute at Kansas State University, joined “Something to Chew On” to discuss the work he is doing to tackle these issues.