Food Bullying Podcast
“If a food is free from something, then it must be healthy, right?” Dr. Brett Carver, a wheat breeder and researcher at Oklahoma State University for nearly 40 years, has found himself spending more time defending the plant to which he’s devoted his career in recent years. “A huge chunk of our population, based on easy-to-find survey data, makes dietary choices AWAY from gluten (wheat). That's about 9-12% of us, and millennials and Gen Z's lead the way. About 1 in 5 persons will reduce or eliminate gluten from their diet because they believe this to be a healthier option,” says...
info_outline The art & science of farming citrus: Episode 124Food 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,...
info_outline Big bad agriculture: a transparent look at their science & safetyFood Bullying Podcast
“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...
info_outline A.I. in your food (cattle, not computers): Episode 122Food Bullying Podcast
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...
info_outline Food labels & nutrition choices driven by dollars: Episode 121Food Bullying Podcast
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...
info_outline Building up data for dietitians: Episode 120Food Bullying Podcast
“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 for dietitians so that YOU can empower the consumer to make choices based on fact - not fiction....
info_outline GMOs & bacon with a side of bullyingFood Bullying Podcast
“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 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...
info_outline Separating fact from fiction in food & farming: Episode 118Food Bullying Podcast
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 &...
info_outline Talking turkey - hormones, breasts, nutrition: Episode 117Food Bullying Podcast
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 . “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...
info_outline The great pumpkin! Episode 116Food Bullying Podcast
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...
info_outline"Food elitist ideas are a problem, not a solution for hunger." We continue our focus on hunger and food insecurity with a poignant conversation about compassion with Clancy Harrison of The Food Dignity Project. Clancy is a self-professed “recovering food snob” and shares stories of how her group is fighting the stigma and shame of food insecurity by serving PEOPLE first.
Clancy Harrison challenges the way hunger is approached in the United States as a registered dietitian, TEDx speaker, and food access strategist. She is The Food Dignity® Project creator, a strategic consulting program for organizations that want to strengthen health outcomes and shift how they approach healthcare. Her mission to demolish the stigma surrounding food assistance programs places her on the cutting edge of advocacy.
Key points:
Being a food snob increases the stigma of hunger:
- Food elitist ideas are a problem, not a solution for hunger
- People experiencing food insecurity don’t have the same choices as those who are privileged to afford the “right” food
- We have to understand the “why” behind food choices. A flavored yogurt may be a treasured gift for a child - but causes shame for the parent if they are told it isn’t a healthy choice
- Privileged people often create fear around food by calling it toxic, unhealthy, etc.
Serving hungry people with dignity:
- Change the environment where food is received
- Ask volunteers, “What are you good at?” and humanize the experience
- Giving every kid in the cat a balloon animal makes the trip fun
- Volunteers are encouraged to take food to cut food waste and to share recipes (what to do with a rutabaga)
COVID impact on hunger
- In March, the need for food services increased by 1700%
- Shifted to “Truck to Trunk” service where people stay in their vehicles
- A month’s worth of food was distributed in 3 hours
- Lost elderly volunteers
Three tips to overcome food bullying:
- Ask why and have compassion
- Know others do not have the same choices
- Remember a story
Links:
Clancy Harrison Website: www.clancyharrison.com
Facebook: https://www.facebook.com/ClancyHarrisonRD
Instagram: https://www.instagram.com/clancyharrison/
Twitter: https://twitter.com/ClancyCHarrison
Clancy’s Recent Video about Food Bullying: https://www.facebook.com/clancycash/posts/10224210111345153
Food Bullying by Michele Payn: http://foodbullying.com
Embrace Your Heart with Eliz Greene: http://www.embraceyourheart.com/
Food Bullying Podcast’s Facebook Page: https://www.facebook.com/foodbullyingpodcast