Food Bullying Podcast

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. Citrus farmers continually met consumer demand for new flavors (think blood oranges), increased eye appeal (Cara Caras come to mind), and ease of use (seedless lemons). 

Amid so much innovation, the unfortunate reality is that citrus is at risk. In this episode of the Food Bullying podcast, Casey Creamer, president of California Citrus Mutual, explains how citrus greening. The disease (also known as Huanglongbing), is a significant concern for the three central citrus-producing states: California, Florida, and Texas.

Casey discusses the efforts being made in California to identify and remove infected trees to prevent the disease from spreading. One of the key steps is controlling the Asian citrus psyllid, the insect that transmits the disease. The state has a surveillance and trapping program to identify the presence of the psyllid and take proactive measures to contain it. Infected trees are immediately removed to eliminate the disease reservoir. California is also advocating for a national citrus breeding program to develop resistant varieties.

 He also notes that Florida faces more challenges in controlling the spread of the disease due to its climate. Casey emphasizes the importance of proactive measures, such as controlling the psyllid population and removing infected trees, to protect the citrus industry from the devastating effects of citrus greening.

While growers are taking great pains to prevent citrus greening, Casey explains that they’re also utilizing multiple strategies to help make their operations environmentally sustainable.  One approach is drip irrigation and sprinkler technology, which reduces water consumption during crop growth. They have also adopted a holistic approach to water management, focusing on groundwater recharge during wet years to ensure water availability in drier periods.

Additionally, growers have embraced integrated pest management techniques, utilizing biologicals and beneficial insects to minimize pesticide use. Efforts to manage water quality and reduce nitrate nitrogen usage have also been implemented. The citrus industry in California has been proactive in protecting pollinators, working in partnership with beekeepers to support healthy bee populations.

Growers use pesticides, integrated pest management, and biologicals to effectively manage pests and ensure the quality of their citrus crops. Pesticides are used when necessary to control pests that can damage the fruit or affect its external quality. Integrated pest management (IPM) is a comprehensive approach that combines various strategies to minimize pest populations, including the use of beneficial insects, crop rotation, and monitoring techniques. IPM aims to reduce reliance on pesticides and promote sustainable pest control practices.

Biologicals, such as beneficial insects, are natural enemies of pests and can be used as a part of IPM to target specific pests while minimizing harm to beneficial organisms and the environment. These practices help growers maintain high-quality fruit while minimizing the impact on the ecosystem.

These sustainability practices contribute to California's overall environmental stewardship of citrus - whether you are enjoying the nutrition of oranges, orange juice, or lemons.
For more on California Citrus Mutual, visit https://www.cacitrusmutual.com

“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.

When a consumer has safety questions about pesticide residues or GMOs in their food, I hope all dietitians are well-equipped with knowledge about the agriculture regulatory processes, and help consumers make evidence-based food decisions.”

Dr. Meng Wang is the Transparency Lead at Bayer Crop Science. She makes the safety data of their products available and understandable to the public. On a personal note, food is her love language and she loves talking about food!  Wang puts this passion to use in creating artisan macarons, which Michele reports they taste as good as they look.

Meng discussed the importance of transparency in making product safety data available to the public. She mentioned that about five years ago, they realized the public's interest in knowing if their food is safe and understanding how it's produced. As part of the transparency program, they decided to make safety data more accessible to the general public.

Bringing a new chemistry, such as a pesticide, to market typically takes around 11 years and costs approximately $300 million. This lengthy process involves conducting rigorous safety studies to ensure the product's safety for humans, animals, and the environment when used as directed.

Researching and approving a new genetically modified (GM) crop product takes approximately 16 years on average. This process involves extensive development and testing to ensure the product's safety, efficacy, and compliance with regulatory standards. The cost of bringing a GM crop to market is around $150 million. It's important to note that these timelines and costs may vary depending on the specific product and regulatory requirements.

Bayer Crop Science Crop Science creates new pesticides and genetically modified (GM)/bioengineered products to address the challenges faced by farmers – and to contribute to food security, sustainability, and productivity.

A growing global population brings a need to increase agricultural productivity, while also taking care of the environment. Bayer Crop Science Crop Science listens to the needs of farmers and develops products that can help them be more productive and address food security concerns. The development of new products involves significant investment and rigorous safety testing to ensure they are safe for humans, animals, and the environment. The goal is to provide innovative solutions that benefit farmers and contribute to a more sustainable and secure food supply.

Transparency, as explained by Meng, refers to the practice of making safety data and information about agriculture products available to the general public. In the past, safety data was primarily shared with regulatory authorities for approval purposes. However, with increasing public interest in understanding the safety and origins of their food, Bayer Crop Science recognized the importance of transparency. They believe that transparency allows consumers to make informed decisions and builds trust in the agricultural industry. By making safety data more accessible, Bayer Crop Science aims to address public concerns, promote understanding, and foster a more transparent and open dialogue about their products.

Transformational leadership, according to Dr. Meng Wang, involves inspiring and empowering people to reach their full potential. She believes in creating a culture where employees are motivated and encouraged to excel in their roles. Throughout her career, Dr. Wang has been fortunate to have managers and mentors who embraced this leadership style, allowing her to flourish in her work. For her, transformational leadership is not just a temporary initiative but should be ingrained in the company's culture. It involves empowering every employee to embody transparency and make it a part of their behavior.

Transparency, to Meng, means making safety data about agriculture products available to the general public. She believes that transparency is essential for addressing public concerns, promoting understanding, and building trust in the industry. Access to safety data empowers consumers to make informed decisions about the food they consume and to foster an open dialogue about their products.

Bayer Crop Science has taken steps to increase awareness and promote transparency among its employees. They have conducted learning sessions to educate colleagues about the importance of transparency and the unique knowledge they possess. They have also launched campaigns, such as the "#WhereisMeng" campaign, to engage employees and encourage them to learn more about transparency. Through these initiatives, Bayer Crop Science aims to foster a culture of transparency where every employee understands the significance of sharing information and representing the company's values.

Meng expressed excitement about the conversations she has had with people regarding food safety and transparency efforts. She mentioned engaging in discussions with her family, friends, and various audiences, including regulators, journalists, and the general public. These conversations and the opportunity to address concerns and provide information seem to be indicators of success for Meng in her transparency work.

Dr. Wang explained that product safety at Bayer Crop Science is thoroughly tested through a comprehensive process. The safety assessment starts from the very beginning, incorporating safety concepts into the product design. They conduct hundreds of safety studies to evaluate the safety profiles of pesticides, including their impact on humans, animals, and non-target species. They also perform robust environmental safety testing, such as studying the runoff and its effects on birds, mammals, and fish. The efficacy of the pesticide is also tested to ensure it can effectively protect crops. Dr. Wang emphasized that the safety assessment is data-driven and rooted in her science background as a biologist.

One common misconception she deals with is the belief that agricultural products on the market have not undergone rigorous safety testing. This misconception can impact people's choices when shopping for food. Dietitians can help dispel this misinformation by educating the public about the rigorous safety framework and procedures in place to ensure the safety of the products they buy. By providing accurate information, dietitians can help consumers make informed choices and support farmers in their practices to produce safe food.

For more information on Wang’s work, visit https://www.bayer.com/en/agriculture/transparency-crop-science, and connect with Wang on LinkedIn. 

For more on pesticide levels in food, visit the WHO and use the Safe Fruits and Veggies calculator. 

Brady Blackett is a 4th generation cattle producer from Utah who’s passionate about the cattle industry and its ability to contribute to a healthy and wholesome food system in the U.S. and abroad.  

As the co-founder of IGA (Intermountain Genetic Alliance), Blackett is well-versed in the subject and application of AI (artificial insemination).  In this episode, Blackett explains the many ways in which AI has a positive net impact on the environment and offers a wider array of consumer choices at the meat counter and in the dairy aisle. 

For example, by selecting traits that improve feed efficiency, AI allows cattle to perform at the same level while consuming less feed. This means that they can produce meat and milk more efficiently, reducing the overall environmental footprint of cattle production.

Additionally, AI enables producers to breed animals with specific traits, such as shorter calving intervals, which can lead to more efficient land use and potentially shorter grazing times. These factors contribute to a more sustainable and environmentally friendly approach to beef production.

The science and research conducted in the field of reproductive technology in cattle, including artificial insemination (AI), has had significant benefits for humans. For example, advancements in fertility treatments and hormone therapies used in human reproductive medicine have been influenced by research conducted in cattle.

The similarities between bovine and human reproductive systems have allowed scientists to study and develop techniques such as in vitro fertilization (IVF) and embryo transfer, which have been successfully applied in human fertility treatments. Therefore, the knowledge gained from studying cattle reproduction has contributed to improving human reproductive health and assisting individuals and couples in achieving pregnancy.

In addition to his work throughout the beef industry, Blackett is father to three children and is an advocate for local agriculture.  When feeding his own family, he buys local whenever possible - especially when the food in question is beef. When choosing beef, choose to buy from local producers. Local producers often lose a portion of the margin on beef thanks to a consolidated processing industry.

"If you buy directly from a local producer they capture more of the retail value of the beef. Furthermore, when you buy directly, you are keeping those dollars in your local economy while knowing exactly how that animal was raised."

You can learn more about the IGA on Instagram: @IGAbulls and Facebook. 

What’s the relationship between front-of-package food labeling and consumer choice, and how can it potentially impact grocery prices?

Dr. Chen Zhen is a professor in Food Choice, Obesity, and Health Economics at the University of Georgia.  His research focuses on the impact of interpretative front-of-package labeling on consumer behavior and food prices.  In this conversation, Zhen discusses policies that can discourage consumption of less nutrient-dense foods (such as taxation) versus those that focus on access (making more nutritious food more accessible and less nutritious food less accessible), as well as the potential confusion caused by nutrition facts panels.

While a combination of policies may benefit the nutritional intake of lower-income consumers, Zhen highlights a study that demonstrated how a soda tax reduced the consumption of sugary beverages among low-income individuals, while a fruit and vegetable subsidy did not have a significant impact on their overall nutrition score. 

He discussed three categories of policies to address the issue of food prices and consumer choices. The first category is taxation, where the aim is to tax unhealthy food to discourage consumption. However, there are concerns about the potential costs and impact on consumer welfare. The second category is access policy, which involves making healthier food more accessible and less healthy food less accessible. For example, removing sugary drinks from schools. However, there can be compensation effects where people consume more unhealthy food outside of school. The third category is information provision policy, such as nutrition fact labels. Chen mentioned the recommendation for interpretative and summary nutrition labels on the front of packages to help consumers better understand the information. He also mentioned his research on yogurt and consumer confusion with labels.

He referenced a study on yogurt that examined the impact of a nutrition labeling change on sales. The study found that when a yogurt product received a lower nutrition score, its sales decreased. Conversely, when a yogurt product received a higher score, its sales increased. However, the study also discovered that retailers adjusted the prices of the yogurt products to offset the sales effects of the labeling change. After accounting for the pricing effect, it was found that about 40% of the labeling effect was offset by the retailer's pricing strategy. This suggests that the impact of nutrition labeling on consumer behavior can be influenced by pricing strategies implemented by retailers.

Chen mentioned that low-income individuals tend to purchase less healthy foods due to financial constraints. Chen also highlighted the potential impact of labeling and pricing strategies on nutritional disparities. He is now working on a USDA grant that aims to examine the nutrition disparity resulting from nutrition labels. The hypothesis is that if a product receives a lower nutrition score, retailers may lower the price, and low-income individuals may be more sensitive to these price reductions, leading to increased consumption of unhealthy foods. Chen also mentioned a study on pricing policies, where a soda tax was found to reduce the consumption of sugary beverages among low-income individuals, while a fruit and vegetable subsidy did not have a significant impact on their overall nutrition score. He suggested that a combination of taxes on unhealthy foods and subsidies for healthier options may be more effective in addressing nutritional disparities.

Dr. Zhen discussed three categories of interventions that policymakers can make to address the obesity epidemic: pricing strategies (such as soda taxes), access policies (making healthier food more accessible and less healthy food less accessible), and information provision policies (like nutrition labels). Chen emphasized that while taxes can be effective, they come with costs, so labels are often preferred by economists. Chen's research focused on the impact of soda taxes and found that low-income households responded more to the taxes, resulting in reduced consumption of sugary beverages. Additionally, Chen explored the potential unintended consequences of labeling and pricing strategies, particularly in relation to low-income individuals. However, it's important to note that any food taxes are regressive and may face political resistance.

If you’re curious as to how front-of-package labels and food policies can have unintended consequences on grocery prices and his predictions on grocery inflation, listen in for more of Zhen’s research and insights.  

“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.

But when searching for that evidence, how do we discern quality sources from those that are less-than?  McGrath offers multiple resources for dietitians so that YOU can empower the consumer to make choices based on fact - not fiction.

In addition to a robust conversation on the importance of cultivating an evidence-based career, McGrath shares her examples of persistent mis and disinformation in the nutrition space and diet trends that remain strong throughout the years. 

Visit Build Up Dietitians and find them on Facebook, X, and Instagram. You can also subscribe to the Build Up Dietitian Substack at https://buildupdietitians.substack.com/. You'll find great resources about food whether you are a dietitian, into nutrition, or a part of agriculture.

“I wish people would take a little time to understand where their food comes from and also to trust the farmer.” A great perspective for RDNs to remember!

Wanda Patsche, alongside her husband Chuck, farms in southern Minnesota.  They grow corn and soybeans and raise hogs.  Patsche also utilizes her blog to tell her farming story. Unfortunately, she has recently experienced some food bullying as part of her efforts to help people understand farming. 

“I think GMOs and organic foods are still widely misunderstood by the consumer,” says Patsche. “I also think the fear-based labeling food companies use such as labeling foods non-GMO when there isn’t a GMO option for that particular food causes further confusion.”

Listen in as Patsche shares her insights on how biotechnology has helped her use fewer inputs throughout the years, the use of antibiotics in swine, and why you should shop confidently - especially for meat - at any grocery store.

For more on Patsche, visit her on X and Instagram @MNFarmLiving and on Facebook MinnesotaFarmer. Be sure to check out her blog, https://www.mnfarmliving.

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. 

The co-hosts spend time reflecting on their personal favorite and eye-opening episodes from 2023, which include apple growing, dietitians, pumpkins, GMOs, mRNA vaccines, scientists, farmers, animal protein & sustainability, and more. They recommend episodes to help listeners learn more about their food and how it's grown to overcome the myths of the food plate.  Michele and Nicole want to know: which experts do YOU want to hear them interview in the New Year?  Leave your questions in the comments or message Nicole or Michele.

The bird’s the word, but when we’re talking turkey, what do all those labels REALLY mean?  

Peter Klaphake, a third generation turkey farmer from Minnesota, owns and operates turkey farms, a feed mill, and crop farming businesses.  He’s also a current board member on the Minnesota Turkey Research and Promotion Council.

“Our birds are never raised with added hormones or steroids.  In fact, it’s illegal,” explains Klaphake.  And while he goes into great detail on labeling, antibiotics, and what he wish consumers knew about raising turkey, he is deeply passionate about raising turkeys, despite all the challenges.

“It is a very risky, demanding, and rewarding profession,” says Klaphake. “We either have to love what we do, are completely nuts, or a bit of both!”

Listen in and learn more about how this lean, nutrient-dense protein makes its way to your table.  For more information, visit Klaphake Feed Mill.

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 an astounding number of breeds.

While Ackerman has opened his farm to the public each fall for the past 24 years, the long hours and devotion to his land are consistent throughout the off-season.  Pumpkin season may be a given, but the weather can determine great fluctuations in the farm’s income.

A steward of his land, Ackerman shares his concerns with common misconceptions about farming practices.

“While organic food is certainly growing in popularity, I have concerns that its production may be hard on the environment,” says Ackerman.

Listen in for more reasons to eat a greater variety of pumpkins, how they’re grown, and just how many varieties are available.

Learn more about Ackerman and his farm at ackermanfamilyfarmsllc.com.

"A little sugar is not always a bad thing!”  

Kevin Herman is a diversified farmer who grows crops you may have not heard much about, but his biggest crops are figs.  And yes, there are more than one variety. He likens fig varieties to wine varieties - each with a distinct flavor and pairing opportunity. 

A nutritional powerhouse of fiber, calcium, and potassium, Herman views figs as a great replacement for candy bars.  In this episode, he sheds light on the different varieties and their nuances in flavor, texture, and eye appeal, and shares some of his favorite preparation methods. If you're an RDN or into nutrition, be sure to listen. 

Herman also clears the air so to speak on the many ways in which farmers serve as environmentalists.

Is “wild” fish somehow better for you than the farm-raised variety?

Mike Freeze, owner of Keo Fish Farm, conservationist, environmentalist, and naturalist, offers his perspective based on years of fish farming.

“For a variety of health reasons people need to consume more seafood and since we are fishing the oceans at maximum sustainable levels, only farmed seafood offers the possibility to increase seafood consumption,” says Freeze. 

While “wild” fish might be perceived as being more nutritious or somehow better for the environment, Freeze notes that their more affordable, farmed counterparts may be overlooked, and the consumer might be skipping fish altogether - and not meeting recommended guidelines. He encourages RDNs and those who prioritize nutrition to consider fish an important part of their diet. 

Listen in for more information on the safety and sustainability of farmed fish in the nutrition world, as well as Freeze’s take on purchasing American-raised seafood.

Named after and guided by her parents, Jerry and Linda, Alise Sjostrom’s Jer-Lindy Farms produces award-winning cheeses.  A graduate of the University of Minnesota and Vermont Institue for Artisan Cheese, Sjostrom is quick to point out the biggest misconception about her line of work - that being lactose intolerant means you can’t enjoy the fruits of her labor.

“Cheese is actually quite low in lactose compared to dairy products like milk, cream, and yogurt,” says Sjostrom.  “Most contain less than 2g per one ounce serving, which is far less than the 12-13g found in a one cup serving of milk.”

Crediting the lessons she’s learned along the way from others in the cheese industry and her team of owners and employees, Sjostrom not only produces cheese with her team at Redhead Creamery, but the business is also making it foray into the spirits industry.  Listen in to find out which by-product of the cheese-making process is making its way into cocktails.

To learn more about Sjostrom or to order Cheese, visit www.redheadcreamery.com. Find her on Facebook and Instagram.   

With back to school in full swing, Michele and Nicole talk with Katie Pratt and Amanda Radke on the latest podcast episode.  While each of these women wears many hats (farmers, mothers, and pillars of their respective communities), they both work to increase literacy about food, farming, ranching, and nutrition in the classroom.

As misinformation can spread early in life, Pratt keeps an open door (literally - as the host of many tours of her farm) and creates a safe space for elementary and junior high school students to learn more about where their food comes from.

“When a student asks a specific question about organic foods or corn syrup or gluten, it comes from a place of curiosity and one influenced usually by a social trend and not factual information,” says Pratt. 

Radke, who in addition to ranching, retailing, parenting, and public speaking is also a published author of eight children’s books, shares how misconceptions and misinformation can impact the ag community at large.

“When these misconceptions permeate popular culture, it impacts politics, perceptions, consumer buying trends, food prices, regulations, etc.,” notes Radke.

Listen in for best practices on communicating with young consumers, empowering them to feel good about their food choices, and ideas on how RDNs can better engage youth in their nutrition choices. 

Learn more about Katie at https://www.theillinoisfarmgirl.com/ and visit her on Facebook. 

Visit Amanda at www.amandaradke.com, on Facebook, Instagram, Twitter, and TikTok.

“All actions have some sort of impact on the system, but at times, people can assume reducing animal protein can have a vast and meaningful impact without considering other important tradeoffs that should be considered.”

Passionate about leaving the planet better than she found it and ensuring access to nutrient-dense foods including nutrient-dense animal proteins, Dr. Kim Stackhouse-Lawson works to clear up the misconception that animal agriculture isn’t sustainable.

“I wish people knew how dedicated farmers, ranchers, and producers are to raising high-quality food and that there are scientists, my team specifically, looking for solutions to continue to reduce food system impacts from animal ag. We have improved, but technologies are advancing quickly,” says Stackhouse-Lawson.

She is the Director of AgNext and a Professor of Animal Science at Colorado State University. As Director of AgNext, she brings together producers, industry partners, and researchers to innovate real-time solutions for sustainability in animal agriculture. Prior to her time at CSU, Kim was the Director of Sustainability for JBS USA where she was responsible for coordinating the North American sustainability program, inclusive of the company’s beef, pork, poultry, case ready, transportation, and branded product business.

Learn more about Dr. Stackhouse-Lawson here and visit AgNext on Facebook and Twitter.  You can also connect with her at https://www.linkedin.com/in/kim-stackhouse-lawson-0108341a1.

There is a farmer behind everything you choose in the grocery store. Even sugar.

“Pesticides, GMOs, roundup, the word natural....fear-mongering in the grocery store needs to stop. People are guilted into paying more for equally safe food due to a meaningless label.”

As a full time farmer (she grows sugar beets, corn, wheat, rye, and dry edible beans) and mom in the thumb of Michigan, Rita Herford wishes people would pay more attention to experts when making their food-buying purchases. A fan of American-grown groceries, she wants consumers to know that “farmer” is not synonymous with “farmers market.” 

"Farmers are not over-using pesticides; we don't want to use them, but sometimes it is necessary. Nature is disease, fungi, bugs, and microbes trying to infest food we are trying to grow. I eat food from the grocery store, too!"

If you’re curious about crop protection and the many forces working AGAINST farmers as they work to grow the foods we buy (in many different places), listen in on Herford’s perspectives as a farmer, mom of three young daughters, and consumer.

For more information on crop protection, visit https://www.nifa.usda.gov/grants/programs/crop-protection-pest-management-program.

Follow Herford on Instagram , on Facebook and on Twitter @herfordrita to learn more.

“Herd health is our #1 priority.” 

Alli Fender left her corporate vet technician career to pursue her dream of being her own boss as a direct-to-consumer beef producer and black angus breeder.  Not only does she juggle that dream alongside motherhood, showing and breeding Australian Shepherds, and sharing her beef story via flyingranch.org, Fender also records conversations on all things small business and shares them on her Agripreneur Empire Podcast.  

Well aware of the misinformation surrounding grain-finished beef, Fender shares her concerns about consumer perspectives on hormones, antibiotics, and other buzz words within the beef world.  While consumers may be fed content that drives fear and reinforces a negative connotation about beef, Fender spends a significant amount of time explaining her business model and the “why” behind using certain types of feed at the Flying F Ranch.

“I believe that by helping consumers understand that all beef is safe, nutritious, and raised in incredible conditions is essential to create trusting relationships and healthy communities.” 

Get a glimpse into Fender’s operation on Instagram via @flying_f_ranch.

For more on the nuance of grass and grain-finshed beef, visit beefresearch.org.  

"The work ethic and pride most farmers have in what we do everyday is second to none. Family farms take care of the environment and land we use to make sure it is better for the next generations" points out a Michigan farmer responsible for the beans in your can.

Black beans, navy beans, bean soup, amino acids in beans, bean recipes...Greg Ackerman is a farmer who is glad to talk beans. Ackerman & son farms is a multi generational family farm focusing on producing high quality specialty crops, including dry edible beans. He especially enjoys growing navy beans.

Greg says that edible dry beans have the lowest carbon footprint of any product on his farm. He discusses soil quality, preparing a seed bed that allows for environmental efficiency, monitoring for insects to protect their crops, and more.

"The food we produce is the safest food that has ever been available in the supply chain. It’s the same food we feed our own families. That is a big responsibility that we not only accept but take pride in. The food safety standards in place today should help alleviate any misconceptions consumers may have," says Greg.

He shares details of site specific farming and how farmers use the tool to select what is needed for each type of soil. For example, they don't apply fertilizer where the soil can't hold it - and only put it on where the soil needs it.

Food cost is inflated today for many reasons.  Greg, a member of the U.S. Dry Beans Council, points to the need to defend modern agricultural practices, food safety documentation and inspections, transportation and handling by processors.

Greg points to dry beans as the all around super food. High in fiber and protein, excellent for gut health and has an amino acid that has been proven to fight cancer cells. 

Learn more at cannedbeans.org.

“The biggest misconception comes in when organic options are pushed as healthier than conventionally-grown fruits and vegetables.”

As operations manager for her family’s strawberry farm in Florida, Michelle Williamson shares concerns that the Environmental Working Group's Dirty Dozen and similar activist groups  unnecessarily create fear around the food she and her family have been growing for five generations. She hopes dietitians can help set the record straight about strawberry farming. 

“The EWG Dirty Dozen list is a bad interpretation of science, that creates fear and guilt among consumers,” says Williamson. "I think that this causes fear with some consumers, if they cannot afford the organic option, they feel that they may be causing harm to their families, so they avoid fresh fruits and vegetables all together. Also, the misconception that organic farming practices are safer in the environment creates fear among people living near farming operations."

Living on the same family homestead that previous generations have tended to since 1889, Williamson works alongside her two daughters and niece and takes great pride in this land being as safe a place for her grandchildren to play as it is to grow one of America’s most-beloved fruits.  

If you’re concerned about pesticide residues on produce, visit Safe Fruits and Veggies to calculate how many servings of various fruits and vegetables you would need to consume before pesticides have any effect on your overall health. Know that strawberries are a sensational nutrition addition, regardless of what is on the fruit's label!

For more on pesticides allowed in organic farming, visit the  National Archives.

A dairy farmer who is just shy of ONE MILLION followers on Facebook, Derrick Josi survives on coffee and sarcasm while dispelling B.S. on social media. He says “doesn't put up or ignore idiots online because to do so makes them feel justified and entitled to stay ignorant.” 

This candid conversation covers everything from Josi and Nicole’s mutual disdain for certain food labels and 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.  

Passionate about preserving TDF Honest Farming for many generations, he stays focused on the future. Josi is one of the farmer-owners of Tillamook Creamery and loves to talk ice cream. He also offers honest thoughts about how the naysayers impact farmer's mental health. 

Derrick wishes people knew that, as a dairy farmer the health and well-being of my cows is his top priority. His cows are milked on a merry-go-round or rotary parlor and he works to show people animal care through his videos. 

If you’re curious about dairy vs. its alternatives, how the dairy business is committed to making its practices even more sustainable, and the day-to-day operations of TDF Honest Farming, give this episode a listen, and follow Josi on Facebook, Instagram, Twitter, and his podcast, The View From the Milk Barn.

“Translating the science to the table does not mean we slide over the science.”

Connie Diekman, M.Ed, RD, CSSD, LD, FADA, FAND is a Food and Nutrition Consultant in St. Louis, Missouri, and a former President of the Academy of Nutrition and Dietetics. Always on top of cutting-edge research, she recently co-authored  Misinformation and Disinformation in Food Science and Nutrition: Impact on Practice. 

This paper explains "Health and wellness gurus, or self-proclaimed experts, utilize social media platforms to garner attention through compelling narratives, build audience followings, and influence public opinion by sharing (often) misleading information about food and nutrition. 

The consequence of this can be the perpetuation of misinformation, which not only undermines a well-functioning democracy but also diminishes support for policies that are science or evidence based. Nutrition practitioners, clinician scientists, researchers, communicators, educators, and food experts need to encourage and model critical thinking (CT) to participate in our world of mass information and mitigate misinformation."

In this candid conversation, Diekman touches on the spread of both mis- and disinformation, the role of social media in the nutrition landscape, and how the RD can play in leveraging their credential to be a trusted source of evidence-based messages. 

As Diekman puts it, “the media is full of claims and promises when it comes to food and nutrition and if consumers can't see why RD's are different, and the person to trust for nutrition advice, our credibility will never grow. We have to be the communicator who can translate with honesty, evidence, and enthusiasm.”

This episode is a must-listen for any RD looking to make science translatable to consumers and combat misinformation on social media, in their practice, or across the dinner table.

Learn more about Diekman at https://cbdiekman.com/, on Facebook https://www.facebook.com/connie.diekman, Twitter , and Instagram. Join us for the next episode of the Food Bullying podcast on the first and third Monday of the month.