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PODCAST

The Food Chain

It’s a fact! 100% of men, women and children eat food, and 97.5% of must buy their food from others who bring it from an average of 2,000 miles away. And so the hungry ask: ”What’s in this tomato? Who planted that broccoli? Is it safe to eat genetically engineered corn? Why are they irradiating meat? Are we running short of water? Why is China growing our apples? What will happen to us if we can no longer farm? How safe is our food chain?” The Food Chain is an audience-interactive syndicated

business food

All Episodes

53:43

Ep. 1353 A Fountain of Youth Diet

The Food Chain ·

2024/08/04

Dr. Michael Greger, Author, How Not To Age (Diet, Nutrition, Aging) We have been searching for that proverbial fountain of youth for as long as we have been capable of searching. Though we have searched in many places, and spent many fortunes doing so, we still grow old. This leads us to ask: Can we maintain what we have, so we can retain what we want? As we grow old, we begin resisting the fact that we are growing old. And so we begin our resistance by searching for a fountain of youth in a

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47:47

Ep. 1351: Farming for the Certified Farmers Markets

The Food Chain ·

2024/08/04

Allen Moy, Executive Director, Pacific Coast Farmers Market Association (California's Certified Farmers Markets) They say, in the United States food travels an average of 1,500 miles from where it is grown to where it is eaten. That leads us to ask: Can city dwellers close the distance to their food? We begin with Michael Olson’s Second Law of the Food Chain: The farther we go from the source of our food, the less control we have over what’s in our food. If, as is said, the average food in the

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53:50

Ep. 1350: Farming Green Hydrogen

The Food Chain ·

2024/08/04

Mike Keller, Michael A. Keller Associates Turning ice into hydrogen fuel They say, if we can get to the South Pole of the Moon, we can convert some of the frozen water we find there into rocket fuel that will take us on to the next best place. That leads us to ask: Can hydrogen be farmed to fuel our future? Topics include the prospects of turning water into rocket fuel; the difference between blue and green hydrogen; and how hydrogen might be used to clean the environment and fuel the

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53:51

Ep. 1349 Farming Community

The Food Chain ·

2024/08/04

TOM BROZ, FARMER OF THE YEAR, LIFE EARTH FARM Community Supported Agriculture Community is where everybody works together today to ensure that everybody can eat tomorrow. This thought leads us to ask: How does one farm community? A while ago, I had a consulting contract on the island nation of Cyprus. The task was to find a crop with an economy sufficient to repopulate an agricultural plateau near the village of Akourdahleia, that had been depopulated by the jobs available in coastal casinos. As

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53:49

Ep. 1348 Farming Nature

The Food Chain ·

2024/08/04

JO ANN BAUMGARTNER, EXECUTIVE DIRECTOR, WILD FARM ALLIANCE & SAM EARNSHAW, EXECUTIVE DIRECTOR, HEDGEROWS UNLIMITED When an outbreak of Ecoli killed three people and sickened 200 others a couple of decades ago, those in charge of food safety began discouraging the existence of wildlife on farms. This leads us to ask: Should wild life be allowed back on farms? Back in 2006, a multistate outbreak of E. Coli O157:H7 killed three and sickened an additional 202. The source of that E. Coli was

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54:01

Ep. 1347 Farming Children

The Food Chain ·

2024/08/04

JESSICA RIDGEWAY, EXECUTIVE DIRECTOR, FARM DISCOVERY AT LIVE EARTH When people moved off the farm into the city, they took their children with them. What children find on the streets of the city does not appear to bode well for their future nor the future of country. And so we ask… How can we lead children back to the farm? I had the good fortune to having lived on the grandparents’ Montana farm when very young. I still remember, to this day, driving my first working tractor at the age of six.

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53:58

Ep. 1345 Glyphosate Lab Tomato

The Food Chain ·

2024/08/04

DR. JOHN FAGAN, HEALTH RESEARCH INSTITUTE LABS There are many ways in which industrialization has served to make food cheap. One way is to subvert the growth of natural competitors, like weeds, with herbicides, like glyphosate. This leads us to ask… What happens to the chemicals after they have been used to made food cheap? In the 1930s, people began the migration from the farm into the city. Those farmers who were left on the farm began growing food with money, which they used to buy

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53:58

Ep. 1345 Microgreens - Maximum Nutrition

The Food Chain ·

2024/08/04

Ken Kimes & Sandra Ward, New Natives, Microgreens It is really simple: Sow some uncontaminated seeds in organic soil. Add clean water, fresh air and sunshine. Then enjoy eating the maximum nutrition of microgreens. This leads us to ask: If it really is this simple, why doesn’t everybody eat microgreens? It seems as though we are running out of food. That is not to say that we are running out of things to eat. No! On the contrary, there are many things to eat, and they are cheap, too! And

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47:37

Tending to California’s Golden Agriculture with Karen...

The Food Chain ·

2024/01/14

Tending to California's Golden Agriculture Karen Ross, California's Secretary of Agriculture Begin with a Mediterranean climate; add a long range of mountains to collect and store winter’s precipitation; carve out a deep valley at the foot of those mountains, then add to that valley rich, alluvial soils. It is a fact, the nation’s Golden State was designed and built for agriculture. Stand back and have a look: California’s 77,000 farms and ranches produce nearly $50 billion dollars of revenue a

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47:36

India Joz - Fusion Foodie

The Food Chain ·

2024/01/04

Guest: Chef & Restaurateur India Jozseph Schultz His India Joze restaurant was the West Coast capital of fusion food-ism. The taste that lingers of that fusion leads one to ask Jozseph Schultz: How can one cook East in the West so the hungry return for more? Topics include how India Joze served an ever-changing menu of the world’s spicy foods in a commercial restaurant; how that restaurant become a cultural hotspot; and how a restaurant that fuses so many culinary traditions with so many

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