soy

Clint Brauer of Greenfield Robotics talks about the key role robotics are going to play in the next 20 years on scaling regenerative agriculture across millions of acres.
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Welcome to Investing in Regenerative Agriculture and Food.
Join our Gumroad community, discover the tiers and benefits here: www.gumroad.com/investinginregenag.
Other ways to support our work:
- Share the podcast
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- Or buy us a coffee… or a meal!
www.Ko-fi.com/regenerativeagriculture.

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It is relatively early, but the first signs are promising. We just might be witnessing the start of a robotics revolution in agriculture, helping farmers to grow their soils faster. Listen to the conversation between Koen van Seijen and Clint Brauer of Greenfield Robotics.

More about this episode on:
https://investinginregenerativeagriculture.com/2020/09/15/clint-brauer/.
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For feedback, ideas, suggestions please contact us through Twitter @KoenvanSeijen, or get in touch through the website www.investinginregenerativeagriculture.com.

Join our newsletter on www.eepurl.com/cxU33P.

The above references an opinion and is for information and educational purposes only. It is not intended to be investment advice. Seek a duly licensed professional for investment advice.

Support the show (https://www.gumroad.com/investinginregenag)

https://foodhub.nl/en/opleidingen/your-path-forward-in-regenerative-food-and-agriculture/

Feedback, ideas, suggestions?
- Twitter @KoenvanSeijen
- Get in touch www.investinginregenerativeagriculture.com

Join our newsletter on www.eepurl.com/cxU33P!

Support the show

Thanks for listening and sharing!

This is a great podcast if you want to learn the real reason you have a thyroid condition or if you think you have a thyroid condition but your blood work is normal.  There are so many natural things to do and to actually avoid for better thyroid health that Dr. Armitstead shares in this podcast.  She explains the need to stay away from pesticides, artificial sweeteners, low fat diets (or diets high in the wrong fats), why you don't eat certain foods raw, and why it's important to avoid soy, sugar, and highly refined, processed and packaged foods if you want to heal the thyroid. She also explains how fluoride and mercury toxicity interfere with thyroid function and what to do about it and how stress plays a big part in thyroid hormone imbalance.  Listen to this podcast if you want to learn about healthy fats in general and which fats to avoid even if you don’t have a thyroid condition.

References:

Thyroid Healing book by Anthony Williams

Fluoride causing hypothyroidism - https://jech.bmj.com/content/69/7/619.full

Mercury Toxicity and Thyroid Hormones 

For more info on the blood sugar, adrenal, thyroid triad read Why Do I Still Have Thyroid Symptoms? When My Lab Tests Are Normal by Datis Kharrazian

We all grew up on milk and know its calcium, vitamin, mineral rich & contains the sugar, Lactose. But today almost 2/3rd of the human population have difficulty digesting lactose. That’s one of the triggers for Veganism which is, deep rooted, spreading and indubitably healthier for the planet and the people. Plant based dairy can often substitute the goodness in milk while skipping lactose. Soy, Almond & Cashew are good sources of dairy and a treasure trove of nutrients.

Find out more at www.csaw.co/blog.php

Bert Mulder of Tomasu Soy Sauce, a product that really goes from soil to plate, is the fourth guest of the Transition Finance for Farmers Series. 

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Koen van Seijen and Benedikt Bösel are the co-hosts of this special series dedicated to Transition Finance in regenerative agriculture and food.

In this series Koen is joined by Benedikt Bösel, owner of the Gut&Bösel farm (www.gutundboesel.org) and former Venture Capitalist with a focus on environmental technologies and AgTech startups. Follow them on their journey to find out what are the key principles of transition finance for regenerative farmers.

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Welcome to Investing in Regenerative Agriculture and Food.
Join our Gumroad community, discover the tiers and benefits here: www.gumroad.com/investinginregenag.
Other ways to support our work:
- Share the podcast
- Give a 5-star rating
- Or buy us a coffee… or a meal!
www.Ko-fi.com/regenerativeagriculture.

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In this podcast we discuss with Bert Mulder of Tomasu (www.tomasu.nl) what is the role of fully vertically integrated products in the regenerative transition of a farmer. We discover the story of the only micro soy sauce brewery in Europe as example of a product that really goes from soil to plate.

We also discussed:

• margins 
• connection with end products 
• pay for quality, not quantity 
• guaranteed payment per hectare 

Full show notes and links of the episode on www.bit.ly/2AiVfxi.

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For feedback, ideas, suggestions please contact us through Twitter @KoenvanSeijen, or get in touch through the website www.investinginregenerativeagriculture.com.

Join our newsletter on www.eepurl.com/cxU33P.

The above references an opinion and is for information and educational purposes only. It is not intended to be investment advice. Seek a duly licensed professional for investment advice.

https://foodhub.nl/en/opleidingen/your-path-forward-in-regenerative-food-and-agriculture/

Feedback, ideas, suggestions?
- Twitter @KoenvanSeijen
- Get in touch www.investinginregenerativeagriculture.com

Join our newsletter on www.eepurl.com/cxU33P!

Support the show

Thanks for listening and sharing!

Common cancer nutrition myths

Sugar feeds cancer

More info here 

Juicing 

No evidence to support it’s use 

Can lead to deficiency in valuable nutrients, weight loss, protein energy malnutrition 

Antioxidant load can be potentially detrimental during radiotherapy and certain chemotherapy regimens. More information here. 

Alkaline diet

More info here

Organic 

• Studies on the foods themselves in terms of nutritional content, levels of chemicals and resistant bacteria
• Studies on the health of humans long term 
• When we look at organic vs non-organic there may be slightly higher concentrations of antioxidants in organic produce. This is only in general, as organic milk has been found to have lower mineral content, and varies depending on the source. 
• When we look at chemicals and pesticide residues, organic produce may reduce exposure to these but important to note that the levels of toxins in non-organic produce is generally well below safe limits
• When we look at health overall, in particular long term health of individuals that eat organic vs non organic produce, the benefits are far less clear. 
• No difference in cancer risk (studies of >600,000 women)
• Huge systematic reviews show no difference
• Some studies that report a difference need to be careful of other confounding factors. If we think about the profile of someone who may eat organic - they have chosen to and have the means to do so. In general,this often means they are more likely to be of a higher SES/income, better living environments, higher education level, health conscious therefore choose more fresh produce overall, get regular health check ups and screen for chronic diseases. It’s really difficult to attribute health benefits to the organic produce when there’s a whole bunch of other health-promoting behaviours, environmental and lifestyle factors contributing. 
• Bottom line: if you’ve got the means and it’s a priority for you - by all means! If you don’t - just keep aiming for your 5 serves of veggies and wash them well.

Soy

• Legume - soybeans or edamame - eaten whole or processed in numerous ways - fermented to produce tofu, tempeh, miso, natto. 
• Rich - rich in phytooestrogen ‘Isoflavens - which act like a weak oestrogen in the body. 
• Since many breast cancers need oestrogen to grow, it would stand to reason that soy could increase breast cancer risk. However, this isn’t the case in most studies.
• Most studies linking soy consumption to an increased risk of breast and other forms of cancer are 
• done in laboratory animals. But because humans metabolize soy differently than rodents, these findings might not apply to people.
• Most observational studies indicate that consumption of soy products may reduce the risk of hormonally driven cancers such as breast, prostate, or endometrial (lining of the uterus), and there is some evidence it may lower the risk of certain other cancers. This might be because the isoflavones can actually block the more potent natural oestrogens in the blood.
• Exposure early in life is beneficial and a change in soy intake in either direction, may be responsible for change in risk 
• Additionally, soy has been linked to a longer lifespan after breast cancer diagnosis.
• In a review of five long-term studies, women who ate soy after diagnosis were 21% less likely to have a recurrence of cancer and 15% less likely to die than women who avoided soy.

Dairy

• Dairy has been associated with reduced risk of colorectal cancer, but an increased risk of prostate cancer. Individualised advised, tailored to you, is key, 

Fasting

ESPEN Nutrition guidelines 

Anti-cancer diets 

There is no diet or food that has been proven to prevent or cure cancer

ESPEN Nutrition guidelines 

Other resources

https://www.wcrf-uk.org/uk/recipes/diet-cancer-myths-debunked

http://www.espen.info/wp/wordpress/wp-content/uploads/2016/11/ESPEN-cancer-guidelines-2016-final-published.pdf

Today Dave and Nastassia are joined by Peter Kim, Executive Director of MOFAD, who tells us about the debut of African / America: Making the Nation's Table.  Then we answer questions on S.O.S. - aka Chipped Beef on Toast, potential hop allergies, and more. Plus, Dave dissects the difference between Brussels and Liege waffles. 

Today's Classics in the Field: The Book of Tofu by William Shurtleff & Akiko Aoyagi 

Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.  

Cooking Issues is powered by Simplecast.

Australians love their meat, consuming 110kg per capita every year. But that love comes at a cost. Meat has been linked to cancers, chronic diseases and antibiotic resistance, as well as biodiversity loss, carbon emissions and water and land degradation.

In this episode, David is joined by Professor Dora Marinova and Talia Raphaely from the Curtin University Sustainability Policy Institute, to discuss some sobering research findings and how we can transition to a diet that’s healthier for us and the planet.

• Could tofu really replace the sausage as the staple barbecue food? [1.05]
• How much meat do we need as part of a healthy diet? [2.40]
• If we consider the environment, should we be eating even less? [4.00]
• As significant as climate change is, does meat impact other areas of the environment? [8.11]
• Why aren’t there public awareness campaigns to reduce meat consumption? [13.40]
• Are alternatives like soy better for the environment? [20.53]
• Tell us more about your book and what you hope to achieve. [28.05]

Learn more

• Book on meat alternatives market wins prized World Book Gourmand Award
• Meat is a complex health issue but a simple climate one: the world needs to eat less of it
• High environmental costs for eating meat with consumption increasing

Got any questions, or suggestions for future topics?

Email thefutureof@curtin.edu.au.

Curtin University supports academic freedom of speech. The views expressed in The Future Of podcast may not reflect those of the university.

Music: OKAY by 13ounce Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0 Music promoted by Audio Library

You can read the full transcript for the episode here.

The world agrees we need to eat less meat and eat more plants if we want to save the planet from disastrous climate crises. But that’s easier said than done. In fact, our meat consumption is only set to rise. It was the highest in the U.S. this past year at 100 kilos per capita and by 2030, continents like Africa and Asia Pacific will see tremendous growth in the appetite for protein. But it doesn’t have to come from animal sources. Companies like Beyond Meat and Impossible Foods as well as JUST are paving the way for meat made from plants, that taste, smell and even bleed like meat. And in India, companies like Good Dot and Only Great Foods / Supplant are pioneering the plant-based protein space. In this episode of The Power of Plant Protein, we talk to Abhishek Sinha of Good Dot and Chirag Sabunani of Only Great Foods to find out how they are growing the plant-based foods eco-system in India and approaching it from the polar opposite perspectives of an animal lover and a meat eater!.

ORGANIZATIONS, INSTITUTES AND CELL-BASED MEAT COMPANIES MENTIONED:

• Impossible Foods : Impossible Foods is an American company headquartered in California that makes plant-based meat substitutes. Made from a blend of soy and potato protein, their meat’s characteristic flavour comes from soy leghemoglobin, which makes their burgers cook, taste, smell and bleed like real beef. Impossible Foods have recently partnered with fast food companies in the US, including Burger King and White Castle, to offer the Impossible Burger to consumers all over the country. In September 2019, they partnered with grocery chains to sell a raw version of their ground beef in select stores in Southern California. Learn more here. 

• Beyond Meat : Beyond Meat’s mission is to engineer the future of protein by moving beyond traditional and antiquated animal agriculture to create meat made from plants. In doing so, they aim to address climate change, food security, animal welfare and human health. Their plant-based burgers, crumbles and sausages are made primarily from pea protein. After going public in May 2019, Beyond had one of the year’s best IPOs, with a post-IPO surge of over 700 percent. McDonald’s recently started offering a “PLT” (plant, lettuce and tomato) burger made with Beyond Meat patties in Canada, the first significant step the fast food giant has taken towards offering more plant-based options on its menu. Learn more here and here.

• JUST : JUST is an American company based in California that makes plant-based mayonnaise (and mayonnaise-based salad dressings) and eggs, made from yellow split peas and mung beans, respectively. Their products are retailed across the US in grocery stores such as Whole Foods and Walmart. They can also be found on menus in US-based chains Bareburger, Veggie Grill and Silver Diner as well as Canadian chain Tim Horton’s. They recently sold their 10 millionth egg. Learn more here.

• Good Dot : Good Dot is an Indian company manufacturing plant-based meat products that appeal to both vegetarians and non-vegetarians. They use food technology to produce meat that is good for all — the animals, the planet and human health. Their CEO, Abhishek Sinha, a devoted animal lover, was a former Deputy Commissioner of Income tax before he quit to oversee Good Dot’s R&D and manufacturing. Their products include Veg Bytz, Proteiz and Proteiz Plus. They recently rolled out their QSR initiative called GoodDo in major cities across India. Learn more here.

• Only Great Foods: Only Great Foods is a research, development and manufacturing firm that develops ingredients for gluten-free bakery with its primary customers in the US and Canada. Given Chirag Sabunani's passion to feed the world in better ways, and the movement of R&D heads from gluten-free towards 'plant-based' companies over the last year, Only Great Foods launched a sister entity, Supplant Foods, with a focus on developing and producing vegan ingredients for the ready-snacks and 'plant-based' sector. The new firm has a range of hydrocolloids specifically designed for the 'plant-based' industry, is now starting production of its patent-pending flavorless and functional chickpea flour, and is in the final stages of developing flavorless functional proteins from inexpensive and abundant feedstocks. The goal: supply these ingredients to plant-based companies in the West and help them improve quality while lowering costs AND eventually develop a range of plant-based eggs, dairy and meat for us in India!

SCIENTIFIC DEFINITIONS:

Plant- based meat: Plant-based food refers to meat, eggs and dairy made from plants. They use a bio-mimicry approach to replicate the taste and texture of meat while some plant-forward products like seitan, tofu and tempeh, serve as functional meat replacements. Although not biologically classified as plants, fungi and algae based products are also included in plant-based foods.

Hydrocolloids: A hydrocolloid is any substance that forms a gel in the presence of water. In food, hydrocolloids are functional carbohydrates used in foods to enhance their shelf-life and quality. These additives are used to modify the viscosity and texture of food products like ice cream, salad dressings, gravies, processed meats, and beverages. Some examples of hydrocolloids used in food include xanthan gum, gum arabic and agar. Learn more here.

ADDITIONAL READING AND RESOURCES:

1. Think fake burgers are just for vegetarians? 95% of Impossible’s customers are meat-eaters. Read more here.

2. Watch Bruce Friedrich, Executive Director of The Good Food Institute, throw away eight plates of pasta to explain how market forces and food technology will save the world here.

3. If you’d like to learn more about what consumers think of plant-based and cultured meat — including how open they are to trying them — check out this report by Frontiers Journal here.

4. Still not convinced plant-based meat tastes like the real thing? Here’s an article by two beef farmers on how realistic Burger King’s Impossible Whopper really is.

5. Want to learn more about the rapidly evolving plant-based and cultured meat industries? Check out the Good Food Institutes State of the Industry reports here.

See omnystudio.com/listener for privacy information.

Pipeline foods is working with the Rabobank and other funders to design and implement transition finance products to help farmers transitioning to organic and beyond. A new podcast with Eric Jackson, CEO and founder of Pipeline Foods.

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Welcome to Investing in Regenerative Agriculture and Food.
Join our Gumroad community, discover the tiers and benefits here: www.gumroad.com/investinginregenag. 
Other ways to support our work:
- Share the podcast
- Give a 5-star rating
- Or buy us a coffee… or a meal!
www.Ko-fi.com/regenerativeagriculture. 

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I had again the great pleasure to interview Eric Jackson, the CEO and founder of Pipeline Foods.

Main take aways:

• Pipeline Foods kept investing in infrastructure for organic row broad acre cropping- Organic soy beans for export for the Far East, turned out to be a big growth market for Pipeline Foods
• Cleaner, processing much closer to the farm gate is the goal of Pipeline 
• It's easier to help a current organic grower to expand than a new organic grower going through the transition 
• Transition Finance, Pipeline foods is working with two banks providing operating loans to farmers starting their organic transition. One of those banks is Rabobank who designed a transition finance product specific for farmers to transition to organic
• Pipeline Food provides the long term off take agreements to these farmers
• Some NGOs/institutions are potentially interested to come alongside the banks and de-risk some of these loans or this money can be pooled and bring down the interest rates for farmers
• It is relatively easy to have the discussion today as the conventional agriculture is suffering of low returns
• There is a Regenerative Organic Label, with the USDA organic as a base
• The movement against pesticides and herbicides is getting stronger
• One of the great myths is that organic needs to be more expensive. Maybe in the short term but the longer term probably not.
• We are what we eat, including the environment.

If Eric could change one thing overnight he would get away with glysofate and certain classes of herbicides.

www.investinginregenerativeagriculture.com/2019/06/25/eric-jackson-2. 


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For feedback, ideas, suggestions please contact us through Twitter @KoenvanSeijen, or get in touch through the website www.investinginregenerativeagriculture.com.

Join our newsletter on www.eepurl.com/cxU33P. 

The above references an opinion and is for information and educational purposes only

https://foodhub.nl/en/opleidingen/your-path-forward-in-regenerative-food-and-agriculture/

Feedback, ideas, suggestions?
- Twitter @KoenvanSeijen
- Get in touch www.investinginregenerativeagriculture.com

Join our newsletter on www.eepurl.com/cxU33P!

Support the show

Thanks for listening and sharing!

After a casual conversation revealed the bodycount that your host Brian Clarke racked up over the last ten years being a chef this week on 86'd history the story, history and eventual world domination of vegans, they may have been right all along, or are they.

Lets Talk About Chef is written and hosted by Brian Clarke with new episodes airing every Thursday

Let's Talk About Chef is available on iTunes, Stitcher, Spotify, TuneIn, Google Play, IHeart Radio and anywhere else you can think of the get your podcasts.

If you want to write to the show you can email us at letstalkaboutchef@gmail.com 
or you can follow Brian on instagram @chefbrianclarke

Have a great service, and have a great week. 

What is whey protein powder & why are we convinced that we NEED it?  What are the risks & dangers of consuming whey & what are better, cleaner sources?  Listen to my podcast & find out more.  

Stop Chasing Wellness is an online wellness coaching company founded by two Holistic Health Coaches, Gina and Kristin. Be sure to check out all of our offerings including our book, Stop Chasing Wellness; Create It, and our growing catalog of Hormone Specific coaching courses. All of our courses and offerings are designed to help you feel and live your best life in a simplified way that works for you. You can find Stop Chasing Wellness on Facebook and Instagram

After a career in conventional chemical agriculture and software Eric Jackson could retire, but decided to build the missing piece in organic broad acre row crops (grain and soy). A 12 min summary of the interview with Eric, who is building an organic powerhouse.

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Welcome to Investing in Regenerative Agriculture and Food.
Join our Gumroad community, discover the tiers and benefits here: www.gumroad.com/investinginregenag. 
Other ways to support our work:
- Share the podcast
- Give a 5-star rating
- Or buy us a coffee… or a meal!
www.Ko-fi.com/regenerativeagriculture. 

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This time I had the great pleasure to interview Eric Jackson, the CEO and founder of Pipeline Foods www.pipelinefoods.com.He was triggered by a fascinating statistic: the US is a grain, corn and soy powerhouse but imports 75% of its organic demand.Why? There isn’t enough organic farmland in the US, so Eric started on a journey which led 18 months ago to the founding of Pipeline Foods, to build the infrastructure needed to get organic grain, corn and soy from the farmer to the food processor. Thus giving the farmers certainty and getting more farmers through the difficult transition process.

Why are they focussing on broad acre crops and not livestock, or produce? Because of the scale that they can bring. Broad acre crops cover many many millions of acres and when you can bring them under organic and hopefully soon organic plus/beyond organic management can really have a huge impact on local/regional climate systems, biodiversity and water quality (which we briefly touched upon in the interview)


Full interview, notes and show notes can be found here:
www.investinginregenerativeagriculture.com/2018/07/18/eric-jackson. 

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For feedback, ideas, suggestions please contact us through Twitter @KoenvanSeijen, or get in touch through the website www.investinginregenerativeagriculture.com.

Join our newsletter on www.eepurl.com/cxU33P. 

The above references an opinion and is for information and educational purposes only. It is not intended to be investment advice. Seek a duly licensed professional for investment advice.

Feedback, ideas, suggestions?
- Twitter @KoenvanSeijen
- Get in touch www.investinginregenerativeagriculture.com

Join our newsletter on www.eepurl.com/cxU33P!

Support the show

Thanks for listening and sharing!

We’ve only got 24 hours in a day. Period. All we can do is get the most out of those 24 hours and that requires having energy, focus and mental clarity. 

Diet is your first and best place to go to optimize your energy, focus and mental clarity.

In this episode of Living 4D with Paul Chek you’ll learn how to make the most out of your diet – in a budget friendly way – as Paul talks to master chef, CHEK Faculty Member, energy coach and author Jo Rushton.

If you’ve enjoy Paul’s conversation with Jo and want to learn more about her recommendations for healthier eating, the CHEK Institute is offering a 10 percent discount on her book, Rocket Fuel on a Budget, through April 30. In the shopping chart, type in the promo code Living4D to receive the discount.

Follow Jo on Instagram @jo_rushton_ or on Facebook at https://www.facebook.com/joanna.rushton.52.

Show Notes

• Jo backpacked all over the world, eventually landing in Australia in 1998 and never left. (4:21)
• After working too much for an extended time and experiencing health issues, Jo had begun losing her passion for cooking. (7:19)
• Jo wrote her book, Rocket Fuel on a Budget, after working with clients for many years about helping them make better food choices. (9:17)
• “That one sentence [you are what you eat] is thrown about these days and is probably overused and misunderstood.” (13:32)
• A déjà vu moment for Jo while teaching Holistic Lifestyle Coach 1 for the third time. (15:22)
• Many professional chefs are focused on making food that looks and tastes good and not necessarily healthy food practices or cooking. (20:06)
• Too many people believe food is like gasoline, so they shop for the cheapest prices. (24:19)
• Rudolf Steiner’s concept of super-saturation. (25:24)
• “The list of excuses people come up with are often equal to the lack of value or priority they place on themselves or their health. That’s even when they say they value themselves and their health. The truth is your choices don’t lie.” (30:09)
• A patient’s “secret story” one tells himself/herself usually points to the origins of his/her disease. (33:05)
• The organic food movement didn’t start until 1946. (34:50)
• Have you done a real comparison of what’s cheaper — organic or processed foods — when shopping at the grocery store. What’s really the better price for your health? (38:41)
• Do you consider the supplements, prescription drugs and office visits with your local doctor when you choose to buy food? (41:22)
• Energy is the greatest commodity people have, not time. (44:38)
• The word “natural” on food labels has no real meaning. (49:13)
• “If you don’t have a background in chemistry, you can be left dumbfounded as to really what you’re consuming.” (50:21)
• If you’re getting your omega-3 fats from fish oil, be very wary. (53:30)
• Did you know there’s roughly 61 different words used to describe sugar on a food label? (56:26)
• The average tomato travels about 1,500 miles before it reaches your plate. (57:42)
• O

Thanks to our awesome sponsors:

Paleovalley
BiOptimizers US and BiOptimizers UK PAUL10
Organifi CHEK20
CHEK Academy Open House

We may earn commissions from qualifying purchases using affiliate links.

This week, Lindsey talks with NPR's Food and Agriculture Correspondent, Dan Charles, about the controversy surrounding the herbicide Dicamba, and the drift damage it has caused to other crops and wildlife across the country.

A few years ago, Monsanto engineered Dicamba-resistant soybeans because many weeds had developed tolerance to their popular product, Roundup. Many farmers were thrilled, and this year, soybeans were planted on approximately 89.6 million acres in the U.S. - 40% of these are Dicamba-tolerant. Although dicamba is highly effective at weed control, it can volatilize into the air, traveling for miles, and damaging non-resistant crops, trees, and other plants nearby. EPA will have the final say on whether growers can use Dicamba on their crops in the next few weeks.

More by Dan Charles on the Dicamba debate:

https://www.npr.org/sections/thesalt/2018/09/27/651262491/a-drifting-weedkiller-puts-prized-trees-at-risk
https://www.npr.org/sections/thesalt/2018/10/09/654847573/despite-a-ban-arkansas-farmers-are-still-spraying-controversial-weedkiller
https://www.npr.org/sections/thesalt/2018/02/14/584647903/these-citizen-regulators-in-arkansas-defied-monsanto-now-theyre-under-attack
https://www.npr.org/sections/thesalt/2017/10/26/559733837/monsanto-and-the-weed-scientists-not-a-love-story

Visit us on instagram @youngfarmerspodcast and let us know what you think about Dicamba and how you think the EPA should rule.

Recorded at Radio Kingston and edited by Hannah Beal.
Thanks to our podcast intern Julie Davis.