The Science That Feeds Us

In this episode, Dr. Melinda Knuth joins us to unpack the science and social dynamics behind glyphosate, one of the most widely used and debated weed control products. Dr. Knuth explains what glyphosate is, how it works, and how recent lawsuits, questions about scientific transparency, and differing global health conclusions have contributed to public uncertainty. From a consumer behavior perspective, we explore how trust, social media, and peer-to-peer communication shape public perceptions more than traditional institutions. We also discuss how personal values, including preferences for “natural” and organic products, influence decision making and contribute to common misunderstandings about pesticide use. Finally, the conversation highlights how both consumers and producers weigh effectiveness, cost, and safety along with the role of affordability and social factors. Tune in for a thoughtful discussion on scientific uncertainty and how clear, transparent communication can help people navigate complex issues. Learn more about Dr. Knuth’s work below:NC State Bio Page: https://cals.ncsu.edu/horticultural-science/people/mjknuth/ Check out the following resources to learn more about today’s topic:“Journal retracts weed killer study backed by Monsanto, citing ‘serious ethical concerns’”: https://www.science.org/content/article/journal-retracts-weed-killer-study-backed-monsanto-citing-serious-ethical-concerns “Retraction notice to ‘Safety evaluation and risk assessment of the herbicide roundup and its active ingredient, glyphosate, for humans’ [Regul. Toxicol. Pharm. 31 (2000) 117-165]”: https://www.sciencedirect.com/science/article/pii/S0273230025002387 Article- “Not your mother’s Roundup”: https://www.canr.msu.edu/news/not-your-mothers-roundup Environmental Protection Agency- Glyphosate: https://www.epa.gov/ingredients-used-pesticide-products/glyphosate Joint FAO/WHO Meeting on Pesticide Residues: https://www.fao.org/fileadmin/templates/agphome/documents/Pests_Pesticides/JMPR/2016_JMPR_Summary_Special.pdf "What to know about the battle over lawsuits alleging that Roundup weedkiller can cause cancer": https://www.springfieldnewssun.com/nation-world/what-to-know-about-the-battle-over-lawsuits-alleging-that-roundup-weedkiller-can-cause-cancer/article_77f35d43-663e-5141-a97d-a62255203f68.html The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, we sit down with Dr. Ellen Shumaker to explore the science behind food safety and the systems that protect our food from farm to fork. Dr. Shumaker breaks down what food safety really means from a scientific perspective, how research informs cooking temperatures and storage guidelines, and why simple tools like food thermometers and refrigerator thermometers matter more than we think. We dive into common consumer risks at home and unpack which food safety fears are grounded in science and which are often overstated. Dr. Shumaker also shares insights behind regulations like the FDA Food Code, the role of food safety culture in businesses, and how effective risk communication during recalls and outbreaks helps maintain public trust. Tune in to hear why culture matters just as much as protocols, how to confidently handle leftovers, and why seeing a recall in the news can actually be a sign that the system is working as intended. Learn more about Dr. Shumaker’s work below:NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/ellen-shumaker/ Check out the following resources to learn more about today’s topic:NC State’s Safe Plates: https://foodsafety.ces.ncsu.edu/safe-plates-5/ NC State’s Safe Plates Food Safety Information Center: https://foodsafety.ces.ncsu.edu/safe-plates-food-safety-information-center/ Food Safety: https://www.foodsafety.gov/ Risky or Not Podcast: https://www.riskyornot.co/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In part three of our land-grant series, we turn to the final pillar of the land-grant mission: Extension. We’re joined by Dr. Annie Hardison-Moody and Dr. Misty Blue-Terry to explore how Extension connects research and teaching directly to communities across North Carolina. Together, they explain what Cooperative Extension is, why it was created, and how it continues to serve as the outreach arm of land-grant universities. We also discuss the distinct historical foundations of NC State and NC A&T State, and how their partnership strengthens impact across the state. Throughout the episode, we highlight how Extension translates research into practical solutions, builds long-term relationships with communities, and addresses modern challenges in agriculture, food systems, and public health. Tune in to learn why Extension remains a vital, people-centered force within the land-grant mission. Learn more about Dr. Hardison-Moody’s work below:NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/annie-hardison-moody/ Learn more about Dr. Blue-Terry’s work below:NC A&T State University Bio Page: https://sswd.center/teams/misty-blue-terry-phd/ Check out the following resources to learn more about today’s topic:National Archives- Morrill Act (1862): https://www.archives.gov/milestone-documents/morrill-act Historical Sketch of NC State University: https://www.lib.ncsu.edu/scrc/university-historical-sketch NC State Extension: https://www.ces.ncsu.edu/ “Our Blues Make Us Gold” Documentary: https://www.ncat.edu/news/2024/08/our-blues-make-us-gold.php USDA Cooperative Extension History: https://www.nifa.usda.gov/about-nifa/what-we-do/extension/cooperative-extension-history NC A&T State University “A Rich History”: https://www.ncat.edu/caes/cooperative-extension/history.php NC A&T State University “1890 Programs and Initiatives”: https://www.ncat.edu/caes/morrill-act/programs-and-initiatives.php#:~:text=Agriculture%20(NIFA)%20.-,Today%2C%20the%201890s%20Foundation%2C%20the%20%E2%80%9C19%20Strong%2C%E2%80%9D,Food%20and%20Agriculture%20(NIFA). The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In part two of our land-grant series, Dr. Joseph Donaldson joins us to explore what makes land-grant teaching distinct from other higher education models. From the federal mandate that defines land-grant institutions to the balance of theory and hands-on learning reflected in mottos like “Think and Do,” Dr. Donaldson explains how land-grant programs intentionally prepare students for real-world careers. We discuss how land-grant teaching supports workforce development, strengthens communities, and integrates research and Extension into student learning. Dr. Donaldson shares examples from across the country, reflects on the people-centered nature of land-grant education, and emphasizes how academic programs help students align their interests with meaningful careers in agriculture and food systems. This episode offers a deeper look at how teaching at land-grant universities builds career-ready graduates and sustains the systems that feed, clothe, and support us all.Learn more about Dr. Donaldson’s work below:NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/joseph-donaldson/ Check out the following resources to learn more about today’s topic:Career Pathways Matrix: https://careerpathways.ces.ncsu.edu/career-pathways-matrix/  The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, we kick off a three-part series exploring the land-grant university system by focusing on the first pillar of its mission: research. We sit down with Dr. Ben Chapman to discuss how research within the land-grant system developed historically and why it plays such an important role in supporting agriculture, food systems, and communities. Dr. Chapman explains what makes land-grant research unique, particularly its strong connection to real-world challenges and its integration with teaching and extension. We also talk about how research stations, field labs, and partnerships with stakeholders help translate scientific discoveries into practical solutions that benefit producers and the public. Throughout the conversation, we highlight the interdisciplinary nature of land-grant research and why collaboration across fields is essential for addressing complex issues. Tune in to learn how research continues to drive innovation and impact within the land-grant mission. Learn more about Dr. Chapman’s work below:NC State Bio Page: https://www.ces.ncsu.edu/profile/benjamin-chapman/ Risky or Not Podcast: https://www.riskyornot.co/Food Safety Talk Podcast: https://www.foodsafetytalk.com/ Check out the following resources to learn more about today’s topic:NC State College of Agriculture and Life Sciences - Research: https://cals.ncsu.edu/research/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Jonathan Allen joins us to unpack the science behind some of today’s most popular dietary supplements and the claims that surround them. From protein powders and creatine and their role in muscle development and brain energy, to collagen supplements marketed for beauty and health, and even the rise of greens powders as a convenient nutrition option, Dr. Allen explains what the evidence actually shows and where hype may outpace biology. Throughout the conversation, we emphasize the importance of looking beyond marketing, understanding how supplements are metabolized in the body, and using reviews and meta-analyses to evaluate the science. Tune in for a practical, evidence-based discussion on how to think critically about supplements and make informed decisions based on your individual health needs. Learn more about Dr. Allen’s work below:NC State Bio Page: https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/people/jallen/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, we sit down with Dr. Manuel Kleiner to explore all things gut health. Dr. Kleiner breaks down how trillions of bacteria work together to help us digest food, protect our health, and shape the way our bodies function. We dive into his research on how different protein sources, like eggs, red meat, and plant proteins, can alter the microbiome and impact long-term health. He also shares science-backed advice for supporting gut health, the importance of dietary fiber diversity, and why popular trends like the “protein craze” may not be as beneficial as they seem. Tune in to hear why diet diversity, microbial interactions, and patience in adapting your gut are central to maintaining a healthy microbiome. Learn more about Dr. Kleiner’s work below:NC State Bio Page: https://provost.ncsu.edu/people/mkleine/ The Kleiner Lab: https://kleinerlab.cals.ncsu.edu/ Check out the following resources to learn more about today’s topic:Article: Dietary protein source alters gut microbiota composition and function: https://academic.oup.com/ismej/article/19/1/wraf048/8089909 Article: Dietary protein from different sources escapes host digestion and is differentially modified by gut microbiota: https://pubs.rsc.org/en/content/articlehtml/2025/fo/d5fo01132a Article: Assessing the diversity and functional profile of the “microbial proteome” in fermented foods: https://www.biorxiv.org/content/10.1101/2025.11.19.689333v1.abstract Article: Source of dietary protein alters the abundance of proteases, intestinal epithelial and immune proteins both directly and via interactions with the gut microbiota: https://www.biorxiv.org/content/10.1101/2025.01.09.632171v1 The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, we sit down with Dr. Carrie Pickworth to break down one of the most talked-about and often misunderstood topics in food and agriculture: beef production. From grass-fed to grain-fed systems, Dr. Pickworth explains what these production terms actually mean and how beef cattle are raised across different stages of their lives. We explore how cattle diets influence growth, efficiency, and meat quality, what science says about the nutritional differences between grass-finished and grain-finished beef, and why those differences matter far less for human health than many headlines suggest. The conversation also addresses common concerns around hormones and antibiotics, including how they are used, what safeguards are in place, and why context is critical when interpreting risk. Finally, Dr. Pickworth discusses the role of cattle as upcyclers in a sustainable food system, the use of byproducts that would otherwise go to waste, and what excites her most about the future of beef research and production. Learn more about Dr. Pickworth’s work below:NC State Bio Page: https://cals.ncsu.edu/animal-science/people/carrie-pickworth/ Check out the following resources to learn more about today’s topic:NC State Extension - Beef: https://beef.ces.ncsu.edu/ North Carolina Cattlemen’s Association: https://www.nccattle.com/ National Cattlemen’s Beef Association: https://www.ncba.org/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Chris Taylor joins us to unpack the growing conversation around processed and ultra-processed foods, and why these labels often oversimplify a much more complex food system. From common claims about additives, preservatives, and metabolic health, Dr. Taylor explains what food processing really means and where the evidence still falls short. We explore how nutrient density, fiber, energy density, and substitution effects influence how much we eat, why blanket recommendations can lead to unintended consequences, and how reformulation has historically changed the nutritional profile of foods. The conversation also dives into food access, shelf life, and the role processed foods play in feeding a diverse population, especially when fresh food is not always accessible or affordable. Finally, Dr. Taylor challenges to good vs. bad food narrative, encouraging listeners to think more intentionally about overall dietary patterns, nutrient tradeoffs, and making informed choices rather than reacting to headlines about ultra-processed foods. Learn more about Dr. Taylor’s work below:The Ohio State University Bio Page: https://hrs.osu.edu/faculty-and-staff/faculty-directory/taylor-chris Check out the following resources to learn more about today’s topic:NOVA Classification: https://pmc.ncbi.nlm.nih.gov/articles/PMC10261019/ Dietary Guidelines Committee: https://www.dietaryguidelines.gov/2025-advisory-committee-report The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Dara Bloom and Dr. Allison Pullin joined us to unpack what food labels and animal certifications really mean and why they can be so confusing for consumers. From third-party verification and auditing standards to recordkeeping on farms, our guests explain how these programs are designed, how they are implemented across different farming systems, and where flexibility exists to balance animal health with practical farm management. We also discuss why no single label can capture the full complexity of food production, how consumers can navigate grocery store choices without feeling overwhelmed, and what role Extension resources and direct relationships with farmers can play in building trust. Whether you carefully read every label or just do your best in a busy grocery store aisle, this conversation offers reassurance about the systems behind the food we eat. Learn more about Dr. Bloom’s work below:NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/jdbloom/ Learn more about Dr. Pullin’s work below:NC State Bio Page: https://cals.ncsu.edu/prestage-department-of-poultry-science/people/allison-pullin/ Check out the following resources to learn more about today’s topic:CEFS Quick Guide to Common Label Claims: https://cefs.ncsu.edu/resources/quick-guide-to-common-label-claims/ USDA Animal Welfare Audit and Certification Programs: https://www.nal.usda.gov/animal-health-and-welfare/animal-welfare-audit-and-certification-programs The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, we sit down with Dr. Eric Trexler to unpack why protein has exploded from a niche fitness topic into a full-blown wellness trend, and what the science actually says behind the hype. From the rise of resistance training to misconceptions about protein needs, Dr. Trexler explains how protein works in the body, why lifters need it differently than sedentary consumers, and how muscle growth really happens. We explore plant versus animal protein sources, concerns around saturated fat, and why high protein products are not always as helpful as they seem. The conversation also dives into how protein is being marketed, especially to women, the pitfalls of trendy supplements like collagen, and why resistance training matters far more than chasing protein numbers alone. Plus, Dr. Trexler shares practical, realistic advice for balancing protein for performance, long-term health, and the simple enjoyment of food, along with encouragement for anyone curious about getting started with resistance training. Learn more about Dr. Trexler’s work below:Duke University Bio Page: https://scholars.duke.edu/person/eric.trexler Iron Culture Podcast: https://ironculture.libsyn.com/ Mass Research Review: https://massresearchreview.com/ Check out the following resources to learn more about today’s topic:Article: Systematic review and meta-analysis of protein intake to support muscle mass and function in healthy adults: https://pmc.ncbi.nlm.nih.gov/articles/PMC8978023/ Article: The skeletal muscle anabolic response to plant- versus animal-based protein consumption: https://pubmed.ncbi.nlm.nih.gov/26224750/ Article: High-protein plant-based diet versus a protein-matched omnivorous diet to support resistance training adaptations: A comparison between habitual vegans and omnivores: https://pubmed.ncbi.nlm.nih.gov/33599941/ Article: Whey protein supplementation is superior to leucine-matched collagen peptides to increase muscle thickness during a 10-week resistance training program in untrained young adults: https://pubmed.ncbi.nlm.nih.gov/35042187/ Article: The effects of creatine supplementation combined with resistance training on regional measures of muscle hypertrophy: A systematic review with meta-analysis: https://pmc.ncbi.nlm.nih.gov/articles/PMC10180745/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Lynette Johnston joins us to explore the science, use, and safety of one of the most common artificial food colors: red dye #40. Dr. Johnston explains where this dye shows up in our everyday lives, and why it is used so extensively in our food system. We discuss how the FDA regulates artificial dyes, what current research says about potential health effects, and how dose, context, and individual sensitivities play a role in understanding risk. She also dives into natural alternatives, their limitations, and how cost, stability, and consumer expectations influence which dyes food companies choose. Tune in to hear how Dr. Johnston helps us navigate labels, media headlines, and ingredient choices while emphasizing that staying informed and supporting research is key to a safe and resilient food supply. Learn more about Dr. Johnston’s work below:NC State Bio Page: https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/people/lmkleman/ Check out the following resources to learn more about today’s topic:Center for Science in the Public Interest: https://act.cspinet.org/a/evg-ps-donate-ep?ms=&sourceid=1129207&gad_source=1&gad_campaignid=20127461743&gbraid=0AAAAAD_usrhrHwm6eDWjKOX6425_pjVHS&gclid=CjwKCAjw7fzDBhA7EiwAOqJkhyEZykFAVk0xhoSCfqf9DryoHtb59X-MXuW-D9RexbJJVEuPMvjcpBoCFakQAvD_BwE US FDA Color Additives: https://www.fda.gov/industry/color-additives The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, we sat down with Dr. Basheerah Enahora to unpack the science and controversy behind two of the most debated sweeteners in our food system: high fructose corn syrup and cane sugar. From their nearly identical chemical structures to how our bodies metabolize them, Dr. Enahora explains why the real concern lies not in the source of sugar but in how much of it we consume. She also explores how cost, processing, and consumer perceptions shape the ingredients that end up on our shelves. Beyond the science, we talk about how to move away from “good” or “bad” labels and toward a more balanced view of nutrition and health. Tune in to hear how Dr. Enahora helps people build sustainable eating habits that focus less on perfection and more on long-term well-being.Learn more about Dr. Enahora’s work below:NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/basheerah-enahora/ Check out the following resources to learn more about today’s topic:American Heart Association - Added Sugars: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sugar/added-sugars CDC - Be Smart About Sugar: https://www.cdc.gov/healthy-weight-growth/be-sugar-smart/index.html Article: Effects of high-fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal-weight women: https://pubmed.ncbi.nlm.nih.gov/17234503/American Heart Association - How Much Sugar Is Too Much?: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sugar/how-much-sugar-is-too-much Article: Straight talk about high-fructose corn syrup: what it is and what it ain’t: https://pubmed.ncbi.nlm.nih.gov/19064536/  Article: Sucrose, high-fructose corn syrup, and fructose, their metabolism and potential health effects: what do we really know?: https://pubmed.ncbi.nlm.nih.gov/23493540/ Article: Twenty-four-hour endocrine and metabolic profiles following consumption of high-fructose corn syrup-, sucrose-, fructose-, and glucose-sweetened beverages with meals: https://pubmed.ncbi.nlm.nih.gov/18469239/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Khara Grieger and Dr. Katy May join us to explore the growing concern around PFAS, often called “forever chemicals,” and their connection to our food and water systems. From cookware and cosmetics to contaminated rivers in North Carolina, they unpack how PFAS make their way into our bodies and the risks they pose for human health, farmers, and local communities. We discuss what the science does and doesn’t yet tell us, the challenges of regulating thousands of PFAS compounds, and how consumers can make more informed choices without panic. Plus, our guests highlight emerging solutions, from municipal water filters to bioremediation, and share why collective awareness and source reduction may be the key to protecting our future food system. Learn more about Dr. Grieger and Dr. May’s work below:Khara Grieger’s NC State Bio Page: https://cals.ncsu.edu/applied-ecology/people/kdgriege/ Katy May’s NC State Bio Page: https://publicscience.ncsu.edu/people/kmay2/ Check out the following resources to learn more about today’s topic:NC State University PFAS Hub: https://superfund.ncsu.edu/pfas-hub/ Guide to Understanding and Addressing PFAS in our Communities: https://content.ces.ncsu.edu/Guide-to-Understanding-and-Addressing-PFAS-in-our-communities PFAS: Concerns Mount Regarding Biosolid Applications: https://farmlaw.ces.ncsu.edu/2025/02/pfas-concerns-mount-regarding-biosolid-applications/ EWG’s Tap Water Database: https://www.ewg.org/tapwater/reviewed-pfcs.php PFAS Central PFAS-Free Products: https://pfascentral.org/pfas-free-products/ PFAS Project Lab Resources: https://pfasproject.com/additional-resources-get-the-facts/ PFAS Exchange - What’s My Exposure: https://www-pfas.pfas-exchange.org/report/graphtool/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Carolyn Bird joins us to unpack the role of SNAP outreach in connecting families to vital food resources. She explains how the More In My Basket program works to reduce barriers, simplify applications, and raise awareness of benefits many people don’t realize SNAP offers. We explore the challenges of keeping benefits aligned with rising food costs, innovations that could streamline enrollment, and the importance of partnerships with Extension agents and community groups. Dr. Bird also shares stories that highlight why outreach matters and how it builds access and nutrition security across North Carolina. Learn more about Dr. Bird’s work below:Carolyn Bird’s NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/carolyn-bird/ Check out the following resources to learn more about today’s topic:More In My Basket: https://morefood.org/Facebook: https://www.facebook.com/moreinmybasket Instagram: https://www.instagram.com/moreinmybasket/?hl=en Twitter: https://x.com/basket_more The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Tammy Brunelle and Kim Eshleman join us to unpack the Supplemental Nutrition Assistance Program’s education arm, SNAP-Ed, and its role in promoting healthier communities. We explore how SNAP-Ed goes beyond food assistance to support nutrition education, policy, systems, and environmental changes that make healthy choices more accessible. They share powerful stories from their work, highlighting how small shifts can spark broader transformation. We also talk about why community-driven solutions matter, how SNAP and SNAP-Ed work together, and what the future of this work might look like. Learn more about Tammy and Kim’s work below:Tammy Brunelle’s NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/tammy-chase-brunelle/ Kim Eshleman’s NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/keshlem/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Sarah Bowen and Dr. Annie Hardison-Moody join us to explore the Supplemental Nutrition Assistance Program (SNAP), and the stories, science, and policies behind it. We talk about who uses SNAP, what it actually provides, and how it became one of the most effective tools for fighting food insecurity in the U.S. We also unpack common myths and look at new policy proposals that could reshape how the program works. Dr. Bowen and Dr. Hardison-Moody remind us that food assistance isn't about who deserves help; it's about recognizing food as a right, not a reward.Learn more about Dr. Hardison-Moody and Dr. Bowen’s work below:Annie Hardison-Moody’s NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/annie-hardison-moody/ Sarah Bowen’s NC State Bio Page: https://chass.ncsu.edu/people/skbowen/ Check out the following resources to learn more about today’s topic:USDA SNAP Retailer Data: https://www.fns.usda.gov/data-research/data-visualization/snap-retailer-management-dashboard-fy23 USDA ERS Report on SNAP and the Economy: https://ers.usda.gov/sites/default/files/_laserfiche/publications/93529/ERR265_Summary.pdf?v=75369 USDA ERS Report on SNAP impact during a recession: https://ers.usda.gov/sites/default/files/_laserfiche/publications/102287/ERR-296_Summary.pdf?v=80553 Center on Budget and Policy Priorities Data on SNAP impacts by state: https://www.cbpp.org/snap-helps-low-wage-workers-in-every-state#North_Carolina Article: Safeguarding SNAP as an Effective Antihunger Program: Myths and Potential Harms of Adding Diet Quality as a Core Objective: https://ajph.aphapublications.org/doi/full/10.2105/AJPH.2024.307863 The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, we turn the mic on ourselves to share the story behind The Science That Feeds Us. We talk about how our own paths led us into science and communication, and why this podcast exists in the first place. At the core is our belief that storytelling makes science more human, more relatable, and ultimately more impactful. We explore what makes food systems communication different from agricultural communication, and why conversations about food are uniquely personal and challenging compared to other sciences. We also reflect on the topics we’ve been most excited to cover this season, the ones we hope to explore in the future, and what drives us to keep showing up in these conversations. Join us for a candid conversation about who we are behind the mic and the vision that fuels The Science That Feeds Us. Learn more about our work below:Katie Sanders’ NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/catherine-sanders/ Bhavisha Gulabrai’s NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/bhavisha-gulabrai/ Hub for Food Systems Communication and Engagement: https://units.cals.ncsu.edu/food-systems-comm-hub/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, we sit down with Dr. Rodolphe Barrangou to unpack the promise and complexity of genome editing in our food system. From public misunderstandings about DNA to the urgency of feeding a growing population, Dr. Barrangou highlights the motivations driving CRISPR research and how the technology is being used responsibly to solve global challenges. We explore the ethical and regulatory dilemmas of genome editing, the risks of unintended consequences, and the global questions of resource allocation. Plus, he shares how CRISPR is already improving everyday items like yogurt, laundry detergent, and even paper! Tune in to hear why the future of food, forestry, and science might just depend on our ability to “keep calm and CRISPR on.”Learn more about Dr. Barrangou’s work below:NC State Bio Page: https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/people/rbarran/ CRISPR Lab at NC State: https://crispr.cals.ncsu.edu/The CRISPR Revolution: Chancellor Woodson Talks Science and Innovation with Professor Rodolphe Barrangou: https://cals.ncsu.edu/news/the-crispr-revolution-chancellor-woodson-talks-science-and-innovation-with-professor-rodolphe-barrangou/ Check out the following resources to learn more about today’s topic:Article: A CRISPR View: https://magazine.ncsu.edu/2025/a-crispr-view/ N.C. Plant Sciences Initiative: https://cals.ncsu.edu/psi/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Sarah Ash joins us to break down the buzz, and the backlash, around seed oils. We dive into the science of inflammation, how omega-6s interact in the body, and why understanding a little organic chemistry goes a long way to help make sense of nutrition claims. We also explore how fear-based messaging spreads online, how food influencers keep their audiences hooked, and why nutrition advice often falls apart when it promises a silver bullet. Dr. Ash reminds us that “when you try to oversimplify that one thing, it often just falls apart.” Learn more about Dr. Ash’s work below:NC State Bio Page: https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/people/sla/ Check out the following resources to learn more about today’s topic:Article: Seeding doubt: The truth about cooking oils: https://www.health.harvard.edu/heart-health/seeding-doubt-the-truth-about-cooking-oils Article: The Facts About Plant Oils: https://www.nutritionletter.tufts.edu/healthy-eating/the-facts-about-plant-oils/ Book: Pressure Cooker: Why Home Cooking Won’t Solve Our Problems and What We Can Do About It: https://www.amazon.com/Pressure-Cooker-Cooking-Solve-Problems/dp/0190663294 The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Gabriel Keith Harris joins us to break down the science behind organic and conventional foods, and why the conversation is far more complex than most labels suggest. We explore how farming practices shape nutrient content, pesticide exposure, and environmental impact, and why “organic” doesn’t always mean pesticide-free or healthier foods. Dr. Harris also walks us through how post-harvest handling, processing, and packaging influence the health qualities of our food, and why the journey from farm to fork matters just as much as how a crop is grown. Finally, we discuss sustainability trade-offs, the limits of current research, and the need for hybrid solutions that borrow the best from both systems. As Dr. Harris puts it, “Let’s look at the best of each of these practices that currently are working in their own silos.”Learn more about Dr. Harris’ work below:NC State Bio Page: https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/people/gkharris/ Wolfing Down Food Science: https://wolfingdownfoodscience.buzzsprout.com/ Check out the following resources to learn more about today’s topic:Youtube Video: “Is Organic Really Better? Healthy Food or Trendy Scam?”: https://www.youtube.com/watch?v=8PmM6SUn7Es Article: Consuming organic versus conventional vegetables: The effect on nutrient and contaminant intakes: https://www.sciencedirect.com/science/article/abs/pii/S0278691510005028#:~:text=A%20probabilistic%20simulation%20approach%20was,between%20organic%20and%20conventional%20vegetables Article: Conventional and organic farms with more intensive management have lower soil functionality: https://www.science.org/doi/10.1126/science.adr0211#sec-4 The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Matt Koci joins us to break down the science and story behind highly pathogenic avian influenza (HPAI), commonly known as bird flu. We explore how the virus has evolved from a seasonal, migratory threat to a persistent, year-round challenge for poultry and beyond. Dr. Koci explains the surprising jump to cattle, the complexities of disease surveillance, and why vaccines haven’t been implemented yet. We also discuss how the virus spreads, what this means for backyard flocks, and what everyday consumers should, and shouldn’t, worry about. When it comes to public concern, Dr. Koci offers a helpful dose of perspective: “I think people should be paying more attention to it, but not be worried about it yet.”Learn more about Dr. Koci’s work below:NC State Bio Page: https://cals.ncsu.edu/prestage-department-of-poultry-science/people/mdkoci/ Check out the following resources to learn more about today’s topic:Article: What You Should Know About Avian Influenza A (H5N1): https://asm.org/articles/2024/june/what-you-should-know-about-avian-influenza-a-h5n1 NCDA: Veterinary - Highly Pathogenic Avian Influenza (HPAI): https://www.ncagr.gov/divisions/veterinary/AvianInfluenza The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here. 

In this episode, Dr. Ben Chapman joins us to unpack how misinformation spreads in food systems and why it often fills gaps in trust and access to science. We explore why certain stories gain traction, how science communication can acknowledge uncertainty without losing credibility, and why "debunking" might not be as powerful as discussion. We also talk about green flags for identifying credible sources online and the value of shifting from combative communication to trust-building dialogue. Dr. Chapman challenges scientists to stay engaged in public conversations even when it's imperfect, because "It's always better to be in the story than not."Learn more about Dr. Chapman’s work below:NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/benjamin-chapman/ Food Safety Talk: https://www.foodsafetytalk.com/ Risky or Not?: https://www.riskyornot.co/ Check out the following resources to learn more about today’s topic:World Health Organization - Combating misinformation online: https://www.who.int/teams/digital-health-and-innovation/digital-channels/combatting-misinformation-online A strengthened EU Code of Practice on Disinformation: https://commission.europa.eu/strategy-and-policy/priorities-2019-2024/new-push-european-democracy/protecting-democracy/strengthened-eu-code-practice-disinformation_en Article: Supersharers of fake news on Twitter: https://www.science.org/doi/10.1126/science.adl4435 FoodCoVNET Website: https://foodcovnet.ces.ncsu.edu/welcome-to-foodcovnet/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.Edited and Produced by: Bhavisha GulabraiMusic: Podcast theme music by Transistor.fm. Learn how to start a podcast here.