Episode 28: Why extend the shelf life of food?
The Why & How Podcast
We've all had food go bad, which results in the unfortunate act of food waste. But what if the structure of food could be altered to extend the shelf life? Louis Colaruotolo, PhD student, is trying to do just that. Using 3D printing and other research methods, he is working to better understand the causes of food deterioration. This is our last episode for this batch, thank you E'layna for being a magnificent host! We hope to be back soon.
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Episode 27: Why did the chicken… peck the other?
The Why & How Podcast
Stress in laying hens can result in feather pecking, a behaviour that can have severe welfare and economic consequences. E’layna and Tahlia chat with Claire Mindus. Claire discusses her research on a promising solution to feather pecking, that involves supplementing hens with probiotic bacteria. Note: the research discussed in this episode, and all animal research at the University of Guelph, is done in adherence to the University of Guelph Animal Care Policy and Procedures.
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Episode 26: How can biomass crops improve the environment?
The Why & How Podcast
Biomass crops, like switchgrass and miscanthus, are used for agriculture products and biofuel production. These crops can improve soil health while removing carbon dioxide from the air. Sowthini Vijayakumar, a PhD candidate in the School of Environmental Sciences, is trying to find a practical solution to decrease atmospheric carbon through the conversion of agricultural land to biomass crops. She joins E’layna and Tahlia on the podcast to discuss her research in this area.
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Episode 25: Why should we care about oil spills?
The Why & How Podcast
There are some new voices behind the Why & How podcast. Our new host E’layna and friend of the show Tahlia welcome their first guest, Tyler Black, to the show after. Tyler, PhD candidate in the School of Environmental Sciences, discusses his research on oil spills. They often make headlines when they occur, but what happens next? Through a toxicology lens, Tyler is looking to better understand how they impact marine organisms, specifically clams, and how to support restoration efforts in the future.
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Episode 24: Why anaerobic digestion?
The Why & How Podcast
Anaerobic digestion is a biological process in which microbes break down organic matter to produce biogas. This process captures the biogas, which can be harmful to the atmosphere and uses it for energy. Dr. Brandon Gilroyed, a professor in the School of Environmental Science at the Ridgetown Campus, chats with Graeme about his research in this area, highlighting how it works and the environmental benefits. This is our last podcast episode for a little while, but we will be back soon!
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Episode 23: How does cannabis legalization affect rural B.C. communities?
The Why & How Podcast
Before recreational cannabis became legal in Canada in 2018, some rural communities in British Columbia relied on the illicit market for economic well-being. Legalization disrupted these communities’ way of life. Tracey Harvey is researching the implications of cannabis legalization on these communities. She talks to Graeme and Jordan about the history of the illicit market, her methods for conducting research, and how her research will help support these rural economies.
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Episode 22: How do we get research in the right hands?
The Why & How Podcast
Producing informative research is the goal of all our guests, but ensuring that groundbreaking research is actually used is the focus of Dr. Amy Lemay. Amy, post-doc researcher, is working to determine why Integrated Pest Management practices have been so widely adopted by farmers. She explains the “sociology of science”, why knowledge translation and transfer is critical to research adoption and how she’s hoping her own research will help others translate theirs into common practice.
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Episode 21: How do the processed foods (we love) affect our health?
The Why & How Podcast
Ultra-processed foods are dominant in our Western diet, and this doesn’t just include pop and chips. Many processed foods that consumers consider to be healthy (based on their ingredients) are negatively affecting our health. Dr. Mike Rogers explains the evolution of our diet and the impacts of processed food on our bodies. He also unpacks the complications of our current food system, which prioritizes technological innovation over understanding the impacts on our health.
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Episode 20: How is cow health connected to farmer mental health?
The Why & How Podcast
Using robots to care for dairy cows might sound a cold or dystopian to some, but researcher Dr. Meagan King found a connection between automation and positive health benefits for dairy cows and the farmers who care for them. In this episode, Meagan talks all about dairy cows and explains the linkage between automation, strong herd health and benefits for farmer mental health. Note: Meagan received permission to visit and work with farms/farmers and followed policy set by the University of Guelph.
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Episode 19: Why should we care about wild bees?
The Why & How Podcast
This past summer, hundreds of teachers across Canada played host to bee hotels in hopes of better understanding solitary wild bees. Sage Handler, a master’s student in the School of Environmental Sciences, tells Graeme and Jordan all about this unique approach to crowd-sourcing research data and why tracking wild bees is worthwhile. She also answers all of Graeme and Jordan’s random bee-related questions.
info_outlineFrom stouts to sours and everything in between craft beer is everywhere with no signs of slowing down. New breweries continue to pop up on the regular. Dr. Shane Walker, a facility manager and brewer in the Department of Food Science, chats with Josh and Jordan about all things beer. Including his own experiences and misadventures when brewing beer in the classroom.
Descriptive transcript available here: https://www.uoguelph.ca/oac/system/files/Episode%207%20Why%20is%20craft%20beer%20booming.txt
Funding for this episode was provided by the W.S. (Stan) Young Memorial Communications Grant through the OAC Alumni Foundation.