Hillary Kaufman, Author at Dirt to Dinner

July 25, 2024July 25, 2024

Your Guide to Summer Fruits & Veggies

Vegetables provide essential vitamins, minerals, and antioxidants that strengthen the immune system, prevent chronic diseases, and reduce inflammation. Failing to include sufficient fruits and vegetables in our diet can lead to nutrient deficiencies, inflammation, poor gut health, weakened immunity, resulting in an increased risk of heart disease, cancer, and obesity.

How do fruits and vegetables impact our health?

It is all about short chain fatty acids!

When you eat fruits and vegetables, they are digested in your gut, where the fibers and polyphenols act as prebiotics, feeding beneficial bacteria such as Bifidobacterium and Lactobacillus. These good bacteria ferment the dietary fibers, producing short-chain fatty acids (SCFAs) like butyrate, propionate, and acetate.

Resveratrol: A polyphenol that has been shown to reduce the risk of heart disease by improving blood vessel function and reducing inflammation. Consuming 1-2 cups of grapes can provide heart-protective benefits.

Vitamin K: Essential for bone health and blood clotting. One cup of raw kale provides 684% of the daily recommended intake.

Vitamin A: Supports vision and immune function. One cup of raw kale provides 206% of the daily recommended intake.

Vitamin C: Boosts immune function and skin health. One cup of raw kale provides 89% of the daily recommended intake.

Try this recipe for a Simple Kale Salad:

This salad is made with massaged fresh kale, freshly-squeezed lemon juice, Parmesan, a drizzle of olive oil, and a sprinkling of your favorite nuts.

Summer is a perfect time to consume a colorful array of fruits and vegetables that help reduce the risk of chronic diseases such as heart disease, cancer, and diabetes. By including these nutrient powerhouses in your daily meals, you can ensure that your body receives the vital nutrients it needs to function effectively and protect against illness.

Go ahead and embrace the natural bounty of summer produce!

July 18, 2024

Climate Change Debate Shaped by Tractor Power

There is an important factor is at play in this year’s Farm Bill process – one not often mentioned but nonetheless being closely watched by Farm Bill observers. It’s the growing international debate over the pace and extent of ambitious green policies and programs – and the prominent role played by the farming community in that debate.

Climate Change Concerns Across the Pond

Farm protests first gained attention in the European Union, where farmers concerned about their precarious financial situation prompted marches, tractorcades, street protests and incidents of civil disobedience.

Ports have been blocked, the European Parliament pelted with eggs. Protests erupted in France, Germany, Spain, Poland, the Netherlands, Portugal – and more recently have spread across the globe.

Protestors decried the effects of increasing regulation, costly bureaucracy and especially restrictions on land use and inputs they argued cut into their financial security. The argument seems to have gained some political traction.

In Europe, the farmer protests and opposition from several member states already had led to a long delay in implementation of an ambitious Nature Restoration Plan. The Plan finally won overall approval after the June elections for the European Parliament.

However, critics in the farm community continue to argue that the plan lacks the clear and consistent funding it needs to be implemented. They also note that the environmentally focused Green Party suffered the loss of one-third of its seats in those same elections.

“A stunning defeat of the Green Party, which had performed so well in the 2019 elections, also shows European voters’ declining enthusiasm for the Green Deal and other climate policies.”

– Center for Strategic and International Studies, June 25, 2024

Discontent Down Under

Australian Pollster Kristy McSweeney echoed the European farmers’ economic worries by reporting that citizens down under make immediate economic and healthcare concerns their top priorities, well ahead of climate change issues.

McSweeney reports that only two in five citizens believe Australia will meet its emission-reduction targets for 2030 and 2050.

Many of those involved in the protests emphasize that their actions reflect practical concerns more than political ambitions. They continue to value the preservation and protection of the natural resources on which their livelihoods depend.

But they want to see climate policies tempered by economic reality, too. Green advocates remain suspicious, however.

Green Member of European Parliament (MEP) Jutta Paulus recently reported to Energy Intelligence that “it is likely that we will have more parties [in the European Parliament] that deny human-induced climate change and thus will very likely not only not prioritize climate and energy measures, but actively work toward dissolving things that have been reached.

Paulus continues, “the other side of the argument is that EU citizens and member states should have more choice in what green technologies they support so long as the overall 2050 net-zero target is met.”

“Whereas 2019 elections rode a wave of environmental support and awareness, 2024 results demonstrate voters are interested in a far more pragmatic stance on climate change issues.

Industry is reinforcing this trend, lobbying for policy approaches that maintain international competitiveness.”

– Energy Intelligence, June 12, 2024

Back in the USA

European politics and Australian public opinion may seem an unimportant sideshow in the Farm Bill debate. After all, another legislative extension will be largely invisible to consumers. Fundamental policies and programs will remain in place, with the most significant issue likely to center on how to appropriate and allocate the federal funds they require.

The existing policies and programs that farmers rely upon to make basic immediate production decisions will continue under an extension. But the indecision will make longer-term decisions more problematic.

However, the different perspectives offered in the Farm Bill debate so far indicate a parallel to the sentiments behind the widening circle of farmer-led protests – and the election results they helped generate.

The global picture takes on new importance when added to the political waters surrounding the forthcoming November U.S. elections.

U.S. policymakers will watch the political trends in the EU and elsewhere for signs of what may be coming in their political backyard. They can see the power of the farm community to influence voters – and the larger concerns that may be emerging about the balance of ambitious climate-change action and fundamental pocketbook issues for farmers and consumers alike.

What is happening in Europe may be a political object lesson for those who must vote on a Farm Bill with a 10-year price tag of $1.4 trillion.

July 10, 2024July 11, 2024

Farm Bill Remains on Life Support

As former Yankee catcher Yogi Berra is supposed to have said,

“It’s like déjà vu all over again.”

Inside the Farm Bill

What is the Farm Bill anyway? It’s a massive piece of legislation – 942 pages in one version before Congress, compared with about 1,200 pages in the average Bible. To many, it’s not blasphemy to think of the Farm Bill as the Bible for American agriculture.

The 2018 Farm bill contained 12 separate titles, including commodity support programs, crop insurance, conservation, trade, bioenergy, research, forestry, rural development, credit, nutrition and more. It provides the basic “rules of the road” for our entire food system.

The Farm Bill provides everyone, from farmers to consumers, with the guidance they need to make intelligent decisions about how we produce and consume our food and maintain a vibrant farming sector and thriving rural communities.

Historically, Congress has approved 18 separate farm bills since the 1930s, usually one every five years or so.

That’s no small feat legislatively.

But by combining farm support measures with nutrition programs – notably the old “Food Stamp” program, now called the Supplemental Nutrition Assistance Program (“SNAP”) – rural and urban legislators have been able to come together to produce a much too complex and far-reaching piece of legislation.

The process consistently has produced farm policies and programs that have fed the nation.

And much of the rest of the world.

Political Pushback

Three of the past four Farm Bills have required one-year extensions, including the extension passed last November. Despite ambitious efforts by both House and Senate legislators, a fresh Farm Bill still hasn’t passed Congress. In fact, it’s so far from the final passage that many worry that yet another one-year extension is almost inevitable.

With a crowded legislative agenda on Capitol Hill, a looming presidential election, and continuing political divisions still in play, hope for passage seems to be waning with each passing week. The ostensible reasons for the delay are familiar.

Politicians on both sides of the aisle point to a long list of philosophic and practical differences, most seeming to boil down to matters of how to divide the funds in a bill estimated by the Congressional Budget Office (CBO) to cost an estimated $1.4 trillion over the coming decade.

Some of the key issues under debate include:

Allocating funds provided by the Inflation Reduction Act

President Biden’s Act of 2022 added $19.5 billion to existing conservation programs for “climate-smart mitigation practices” that contribute to carbon sequestration and reduction of greenhouse gases.

Some legislators favor moving those funds into the Farm Bill spending and expanding eligibility for producers.
GOP senators point out that about half of ‘traditional’ farm conservation activities currently are excluded from the IRA and want to use more of the IRA monies to support those activities.
Environmental groups and their political supporters want to make sure any funding shift does not weaken the federal commitment to addressing climate issues or in any way contribute to a shift in overall funding away from these environmental goals.

Increases in reference prices

Basically, a means of raising support payments to food producers in the face of inflation-driven costs increases and historically weak commodity prices.

Critics of the increases worry that the money for such added Farm Bill expenses would come from savings achieved by reductions in SNAP costs.
SNAP supporters question why farmers’ economic needs are more important than feeding hungry people.

Changes in SNAP payments and program eligibility

The CBO estimates that revised calculations and refinements to its eligibility standards would save as much as $30 billion over ten years.

Nutritional program costs represent nearly 82 percent of all Farm Bill spending – a share that has been steadily increasing over recent years.
Critics wonder what the SNAP program has to do with producing food. They think this should be a separate bill instead of hidden in payment to producers.
Budget hawks seek ways of controlling the costs – or at least temper the rate of growth in nutrition spending.

The central issue is how to spend the available money. In highly simplified terms:

One camp argues for using the available pot of money on a wider range of traditional farm and rural community support policies and programs; and

the other wants to preserve the Biden focus on policies and programs aimed at facilitating the movement of the farm and food community to more “green” practices – and equally important, protection of the people served by the SNAP program.

The Path to Passage

Part of the delay is procedural. Passing a Farm Bill is a complicated series of actions: developing and approving a bill by committees, passage by the House and Senate, reconciling differences through a House-Senate conference, and submission to the President for signature. It may not sound all that difficult, but it is.

Note that the House and Senate Agriculture Committees have spent almost an entire year listening to and engaging farmers, farm and commodity groups, consumers, health and nutrition experts, academics, local authorities and many others in discussions about farm policies and programs. Legislation of nearly 1,000 pages reflecting all these interests takes time to develop.

Maybe more importantly, the calendar is not the Farm Bill’s friend. The legislative time available for action is limited, and competition for floor time is intense. The House of Representatives averages about 151 days in session each year, and the Senate 168 days. Election years—especially presidential election years—usually provide members with extended time to campaign. This year is no different.

In the final six months of 2024, the U.S. Senate is tentatively scheduled to be in session for 53 days. In the House, it’s 42 days. “Tentative” schedules are just that, and they may be subject to change. Lame-duck sessions also are possible. But whatever decisions might be made for keeping Congress at work, the calendar – and history – don’t suggest a rosy outlook for Farm Bill resolution in 2024.

Opposing Points of View

Beyond the realities of the calendar, simple politics is part of the delay in resolving the fundamental issues.

First, the farm bill process has succeeded for almost a century because of the willingness of all parties involved to come to agreement, if not total consensus. Compromise on any issue has proved elusive to this Congress, obviously. But old Farm Bill hands also point out that this time around, as much as 70 percent of Congress has never been through a Farm Bill process.

One in four U.S. senators has been in office for six or fewer years. In the House, it’s 45 percent – almost half. There’s less experience with – or appreciation for – the importance of finding agreement on something as essential as the food security of the populace. Some members simply don’t have the background to see the Farm Bill as anything but yet another football to be kicked around the political playing field.

June 27, 2024

Xylitol & Heart Attacks: Should You Worry?

A recent study led by Cleveland Clinic analyzed over 4,000 individuals across multiple clinical sites. Data was collected over several years. The study ultimately found there was an association between blood levels of xylitol and an increased risk of heart attack and stroke.

However, the study did not address food intake by participant, so it cannot be determined if the xylitol levels were based on dietary exposure or endogenously-produced xylitol. Ultimately, the study was not comprehensive at evaluating the long-term effects of xylitol when consumed in moderate amounts.

Since the publishing of the study, many consumers have mistakenly lumped all sugar-free sweeteners together, deducing that all sweeteners should avoided for fear of heart attack or stroke.

This is a concern as consumers are searching for a sweetener that meets their needs. According to Mintel, “There is an opportunity to help consumers feel informed and in control when making their sugar and sweetener choices.” Hearing about the downside of an unproven study does not help.

So let’s focus on what we do know about xylitol…

What is xylitol?

Xylitol is a sugar alcohol used as a sweetener in various food and dental care products. It is popular because it has fewer calories than sugar and is known for not causing tooth decay. It is also found in fruit, vegetables, and berries.

Xylitol differs from other sugar alcohols in several key ways, making it unique and beneficial for specific uses. Unlike many sugar alcohols, xylitol has a sweetness comparable to sugar but with significantly fewer calories, making it a popular sugar substitute. It is particularly noted for its dental health benefits; xylitol helps prevent tooth decay by inhibiting the growth of Streptococcus mutans, the bacteria primarily responsible for cavities.

Additionally, xylitol has a lower glycemic index than other sugar alcohols, which means it has a minimal impact on blood sugar levels, making it a suitable sweetener for diabetics and those managing blood glucose levels.

While other sugar alcohols can cause digestive discomfort in large quantities, xylitol is generally better tolerated, though it can still cause issues for some individuals if consumed in excess. Overall, xylitol’s unique properties make it a versatile and advantageous sugar alcohol for both health and culinary purposes.

Products commonly containing xylitol:

Gum: brands like Orbit, Trident, and Eclipse
Sugar-free candy and mints: Brands like Werthers, Ice Breakers, and Spry
Sugar-free or low-sugar baked goods
Dental products, like toothpaste and mouthwash
Over-the-counter medications and chewable vitamins
Low-calorie foods and beverages, like gelatin desserts, condiments, and cereals

Cardiovascular implications

The researchers found a correlation between higher levels of xylitol in the bloodstream and an elevated incidence of these serious cardiovascular health issues outlined below. The study authors hypothesized that xylitol might influence cardiovascular health through mechanisms that are not yet fully understood, warranting further investigation.

Blood clotting

One possible explanation, according to the results, is that xylitol could affect platelet function, which plays a crucial role in blood clotting. Altered platelet activity might increase the likelihood of clot formation, leading to heart attacks or strokes.

Metabolic pathways

Xylitol is also metabolized differently from regular sugar, and this unique metabolic pathway might impact lipid levels, inflammation, and other factors involved in cardiovascular health.

Impact on blood vessels

There is also speculation based the study that xylitol could influence the health of blood vessels, potentially contributing to atherosclerosis (the buildup of fats, cholesterol, and other substances in and on the artery walls). Again, more research is needed here as to the exact levels that can cause these impacts, and over what span of time.

Xylitol’s other health effects

Dental benefits

Cavity prevention: Xylitol is well-documented for its role in preventing tooth decay. It inhibits the growth of Streptococcus mutans, the bacteria primarily responsible for cavities, by reducing their ability to stick to teeth and produce acid.

Saliva production: Xylitol stimulates saliva production, which helps in neutralizing acids and repairing tooth enamel.

Glycemic control

Lower glycemic index: Xylitol has a low glycemic index, making it a popular sugar substitute for people with diabetes. It does not cause significant spikes in blood glucose or insulin levels, which is beneficial for blood sugar management.

Weight management: Due to its lower calorie content compared to regular sugar, xylitol can be useful in weight management and reducing overall calorie intake.

Digestive issues

Laxative effect: At high doses, xylitol can cause digestive discomfort, including bloating, gas, and diarrhea. This is because it is partially absorbed in the small intestine, and the unabsorbed portion is fermented by bacteria in the large intestine, producing gas. Eating more than 30-40 grams of Xylitol is harmful.

Tolerance levels: Individual tolerance to xylitol varies, and some people may experience gastrointestinal issues even at lower doses.

Allergic reactions: While rare, some individuals may have allergic reactions to xylitol, manifesting as rashes, itching, or gastrointestinal distress.

Debunking misconceptions

A common misconception is that all sugar-free options are inherently bad for health. This is not true. Sugar-free products are often great low-calorie options for those looking to lose or maintain weight; they also can serve as insulin stabilizers.

However, be aware of how much of these substitutes you consume and their potential long-term health effects over time. There is currently no limitation nor recommendation on the amount of xylitol that is considered safe for consumption.

Balancing benefits and risks

While it offers significant advantages for dental health and blood sugar control, the recently published study needs to be investigated more thoroughly to determine if there is a real risk. So, what can we do?

Moderation is key

While the study does not specifically support moderation, and does not detail how much we should eat, we do know that any sugar can have adverse effects if eaten in too great a quantity causing inflammation, digestive issues, obesity, metabolic disorders, and so on. Remember for regular sugar, the recommended maximum daily intake should not exceed 9 teaspoons for men and 6 teaspoons for women.

Stay informed

Keep up-to-date with new research on sugar substitutes and their health effects. As more studies are conducted, guidelines on safe consumption levels may evolve.

Have a colorful and varied diet

Eating fruits, vegetables, and protein instead of excess sugar is crucial for maintaining a healthy and balanced diet. Fruits and vegetables are rich in essential vitamins, minerals, antioxidants, and dietary fiber, all of which are vital for overall health.

These nutrients help to boost the immune system, reduce the risk of chronic diseases such as heart disease and cancer, and improve digestive health. Additionally, fruits and vegetables are a great low in calorie option and high in water content, which can aid in weight management and promote a feeling of fullness.

Protein, on the other hand, provides the essential amino acids necessary for building and repairing tissues, supporting immune function, and maintaining muscle mass.

Consuming adequate protein is important for metabolic health, as it helps regulate appetite and stabilize blood sugar levels. Unlike sugary foods, which can lead to spikes in blood sugar and contribute to weight gain and metabolic disorders, protein-rich foods promote satiety and sustained energy levels.

Use common sense

But don’t fret. You certainly are not going to have adverse effects from chewing gum or brushing your teeth given how little xylitol is in these products. Now, eating 5 sugar-free processed muffins daily for an extended period of time might not be the best idea…but that’s for several reasons. Focus on nutrient dense whole fruits, vegetables and proteins!

June 20, 2024June 25, 2024

Bird Flu: Another Pandemic?

As of this writing, in 2024 only three dairy farm workers have caught this virus. However, the concern is that it has been transmitted to humans from dairy cows and could potentially be transmitted from human to human. As of today, there is no evidence that it has transferred from person to person.

We spoke to Dr. Kenneth Odde, veterinarian, beef cattle operator, and former Professor at Kansas State University. who stated:

“The risk of a pandemic is very low. It will never be zero, but with everything I understand, it is low”.

Let’s start at the beginning…

In 1996, H5N1 was first detected in domestic waterfowl in southern China. It then spread to farmed poultry. A small number of people caught the virus who worked in very close proximity to their birds: touching, feeding, and cleaning their cages.

Over time, 860 people were identified with the virus and there was a 50% death rate. Governments and companies around the world began preparing for a pandemic.

However, the virus stayed mainly in Asia and was fairly dormant until 2003 when it affected widespread poultry.

Wild birds then spread H5N1 to Africa, the Middle East, and Europe. The H5N1 virus continues to evolve and has become well-adapted to spread efficiently among wild birds and poultry. In 2021, new variants of the H5N1 virus were spread by wild birds in the U.S. and Canada.

Because wild birds easily spread it, commercial poultry flocks have been affected across the country. H5N1 is highly pathogenic (deadly) to birds, and when one bird gets it, the entire flock is at risk and is culled. While not as prevalent, this has affected backyard poultry operations as well.

In March of 2023, we wrote about how H5N1 has affected mammals all over the country: sea lions, minks, otters, foxes, and even bears. At the time, the CDC said that these bird flu viruses didn’t have the ability to bind to the human respiratory system.

H5N1 in the news today

The concern today is that the virus has spread from wild birds to dairy cows.

Unlike birds, dairy cows are only mildly sick for about 7 – 10 days. Once a bird infects one cow, the virus spreads from cow to cow by contact with either through their respiratory system and/or unpasteurized milk droplets. For instance, workers could unknowingly spread the unpasteurized milk among cows. Or the milking equipment and transport vehicles could carry droplets of infected milk.

So far, in 2024, there have been three human cases with dairy farm workers. As a result, two individuals just had a minor eye infection which was easily resolved with antiviral medicine. The third did get flu-like symptoms and recovered with Tamiflu.

Because this is not widely tested among people, it is hard to know if more farm workers have had flu-like symptoms that would be attributed to H5N1. Symptoms can appear to be a mild cold or flu. Neither of these would make one think to go to a Dr. for an Avian Influenza test.

But there are a lot of unanswered questions. Why do some birds and animals react differently to the same virus? For instance, why do mammals such as sea lions, otters, and bears die from H5N1, and dairy cows can recover?

Dr. Odde explained that there is a difference in how a species receives the virus. Recent research shows that the receptor influences influenza symptoms within poultry or mammals. Receptors are proteins within the body that let a virus enter the cell. He also emphasized that many studies are being conducted right now to understand how the virus passes between and among species.

As you know, the best way to stay healthy is to wash your hands before touching your nose, eyes, and mouth. This is because humans have receptors in our respiratory system and you can get sick when a virus touches our respiratory system. The same principle applies to H5N1. Dr. Odde also reminded us that we have had much exposure to the flu over the decades so that humans will have some resistance to H5N1.

Chickens seem to be more susceptible as they receive the virus through their trachea in their respiratory system. Ducks do not have the same mortality rate and early studies show that the virus enters the cells through a different receptor.

Dairy cows receive the virus in their mammary glands as well as their respiratory system. This is not common and is a cause for concern for the replication of H5N1. As of this writing, H5N1 has been detected in 12 states and 92 herds.

Sources for USDA data: Commercial flock detections by state; HPAI in domestic livestock

Is our food safe?

Yes!

There is no need to be worried about the milk from the grocery store. The pasteurization process kills all bacteria and viruses. 99% of all dairy farmers who sell milk for public consumption follow the Pasteurized Milk Ordinance and participate in the Grade “A” milk program.

To be sure this applied with H5N1, the FDA took milk samples from retail locations in 17 states representing 132 milk processing locations in 38 states. H5N1 was not present in any of the samples.

Raw milk poses the danger. Some people think that raw milk has more amino acids, vitamins, and minerals and is a better choice for your immune system. That is not necessarily true as homogenization and pasteurization doesn’t kill the benefits of milk, it only kills the pathogens. Drinking raw milk, can lead to food-borne illnesses, including H5N1 if it is present.

Eggs are safe to eat. Because Avian Influenza rapidly affects a poultry flock, the eggs are not sold on the market. However, like milk, if you cook your eggs properly and do not eat a raw egg, the chance of getting H5N1 is reduced even further.

The USDA is confident that the meat supply is safe. Ground beef samples were collected in states where dairy herds have tested positive for H5N1 and no virus particles were present. Cooking burgers to 120, 145, and 160 degrees Fahrenheit ensures further safety.

The USDA also reminds us that safe poultry follows the same guidelines as all meats. If handled and cooked properly, poultry is safe. As a reminder, CLEAN, SEPARATE, COOK, and CHILL are good guidelines for safe food in your kitchen.

Backyard poultry can also be affected by wild birds. If one of your chickens dies unexpectedly, you should get it tested by your veterinarian. Also, wash your hands after handling your chickens and the eggs. And of course, cook your eggs properly.

How is the government maintaining food safety with H5N1?

Three government agencies are focused on solving Avian Influenza:

The FDA is testing milk, poultry, and beef to ensure it is safe
The CDC protects public health, actively monitors the situation, and provides updates
The USDA is overseeing dairy producers and proper herd management

In particular, the USDA has added $824 million, to the $1.3 million designed for poultry, to give dairy producers the ability to monitor the health of their herds with continual testing to understand the scope of H5N1.

Once a farm has been disease-free for three weeks, they can then move their animals to different farms. This will also give the USDA an understanding of how producers with affected herds can show elimination of the virus.

Going beyond just the USDA, we spoke to Dr. Lisa Koonin, Founder and Principal at Health Preparedness Partners which helps businesses, nonprofits and governments plan for future health emergencies. She is also an Adjunct Professor at Indiana University. During her 30+ year career at the CDC, she worked as a Director and Deputy Director of the agency’s Influenza Coordination Unit.

“For every human infection that occurs, we are that much closer to a pandemic because the virus adapts to a human and can spread to other people or to animals and then to people.”

– Dr. Lisa Koonin

Dr. Koonin identified six suggestions for these agencies to prevent H5N1 from a widespread dairy pandemic.

Increase virus surveillance. Test dairy workers and cows in both affected and non-affected areas
Increase wastewater testing. Sewers that test positive for viruses and bacteria can give us an early warning if it is in the community.
Promote worker safety. Make sure that farm workers have protective equipment available.
Communicate with farmers and producers. It is important that those who operate dairy production and poultry farms know how to test, prevent and detect outbreaks.
Stay away from raw milk. Raw milk can contain a number of disease-causing viruses and bacteria, including H5N1.
Communicate with the public. It is important that current information about what is known about the outbreak is provided to the public in a timely way. People should avoid close, long, or unprotected exposures to sick or dead animals, including wild birds, poultry, other domesticated birds, and other wild or domesticated animals (including cows).
Prepare vaccines. It is not known if this virus will spread and become a widespread outbreak. However, several countries are developing and procuring vaccines just in case they are needed.

June 13, 2024June 13, 2024

Can we “hack” our gut health?

Hack Your Health: The Secrets of Your Gut, a documentary featured on Netflix, highlights the microbiome, the community of bacteria living inside our bodies, as a crucial player in gut health.

Each person’s microbiome is unique, much like fingerprints. The microbiome consists of approximately 100 trillion microbes, including bacteria, viruses, and fungi, that reside primarily in the intestines. These microbes help break down food, support the immune system, and communicate via the vagus nerve that connects our gut to our brain.

Hack Your Health follows the journey of four individuals, each with distinct gut health challenges. The variability in characters shows the complex nature of the gut and all that it impacts:

Michelin-starred pastry chef Maya learns that her anorexia and restrictive diet have severely impacted her gut health, necessitating a more balanced dietary approach to improve her well-being.

Daniell, the psychology student, discovers that her severe digestive issues and restrictive diet are linked to her gut microbiome, highlighting the need for personalized dietary adjustments.

Kimmie, labeled morbidly obese, finds that her lack of gut bacteria diversity affects her ability to feel full and lose weight, leading to tailored dietary recommendations to enhance her microbial diversity.

Competitive hot dog-eater Kobayashi realizes that his extreme eating habits have disrupted his hunger signals and gut health, prompting concerns about long-term damage and the need for a healthier lifestyle.

What the Documentary Gets Right and Wrong

The documentary is commendable for its scientific accuracy and approachable presentation of complex topics. It avoids the trap of pseudoscience by not offering overly simplistic solutions to complex problems. Instead, it emphasizes that gut health solutions are highly individualized, depending on one’s unique microbiome composition.

The documentary also accurately portrays the emerging science of the gut-brain axis, illustrating how the gut communicates with the brain and influences various bodily functions.

While the documentary is informative, it sometimes glosses over the intricate details of scientific studies, opting for a more infotainment approach. This style might leave viewers wanting a deeper dive into the science behind the microbiome and its broader implications.

Additionally, the documentary faced criticism for promoting untested claims about autism and gut health, which led to backlash from autism advocacy groups.

Scientific Insights & Treatments

To address their gut issues, Maya, Daniell, Kimmie, and Kobayashi send fecal samples for analysis. The results help tailor diets that could improve their microbiome diversity and overall health. One innovative treatment discussed is the “fecal microbiome transplant,” where healthy bacteria from a donor’s stool are transferred to the recipient’s gut.

This procedure has shown promise in treating conditions like Clostridium difficile infections and is being explored for other applications. But more underscore the new ways of diagnostics, such as as fecal sampling for additional information outside of just bloodwork.

What Does the Science Say About Our Gut?

Gut-Brain Axis

The gut-brain axis refers to the bidirectional communication between the gut and the brain. This connection influences various bodily functions, including mood, stress responses, and even cognitive functions.

For instance, the gut produces neurotransmitters such as serotonin, which is crucial for mood regulation. Dysbiosis, an imbalance in gut bacteria, has been linked to mental health conditions like depression and anxiety.

Immune System

Approximately 70% of the immune system is located in the gut. The gut microbiome plays a pivotal role in training the immune system to differentiate between harmful pathogens and harmless antigens. A healthy microbiome can prevent autoimmune diseases by maintaining a balanced immune response.

Metabolism & Weight Management

Gut bacteria are involved in the metabolism of food and the extraction of nutrients. They influence how we store fat, regulate glucose levels, and feel hunger or satiety. Dysbiosis can lead to metabolic disorders such as obesity and type 2 diabetes. Studies have shown that individuals with a diverse microbiome are more likely to maintain a healthy weight.

Inflammation & Chronic Diseases

A balanced microbiome helps control inflammation by producing anti-inflammatory compounds. Chronic inflammation is a risk factor for several diseases, including heart disease, cancer, and inflammatory bowel diseases (IBD). Dysbiosis is linked to increased intestinal permeability (leaky gut), which allows toxins to enter the bloodstream and trigger inflammation.

Digestive Health

The microbiome aids in digesting complex carbohydrates and fibers that the body cannot break down on its own. This process produces short-chain fatty acids (SCFAs), which nourish the gut lining, reduce inflammation, and support overall digestive health. Conditions like irritable bowel syndrome (IBS) and Crohn’s disease are associated with imbalances in the gut microbiome.

Key Takeaways for Consumers

While this documentary is not pseudoscience, it still lacks a bit of scientific depth. But here are some sound takeaways rooted in science from key points in the documentary:

Gut Diversity is Key

A diverse microbiome is crucial for good health. Each person’s microbiome is unique, and having a variety of bacteria can enhance resilience against diseases. Consuming a wide range of foods, especially plant-based ones, can help foster this diversity.

Plants provide different types of fibers, polyphenols, and other bioactive compounds that serve as substrates for various microbial species in the gut, promoting microbial diversity. A diverse diet boosts the production of short-chain fatty acids, such as butyrate, which play a crucial role in maintaining gut barrier integrity, reducing inflammation, and supporting immune function.

Individualized Solutions

There is no one-size-fits-all answer to gut health. Personalized approaches based on microbiome analysis can provide better health outcomes. For instance, Kimmie’s gut analysis revealed a lack of bacteria that help her feel full, leading to personalized dietary recommendations to increase her microbial diversity.

Similarly, Daniell’s restrictive diet was tailored to her specific gut needs. Understanding the unique composition of your microbiome can help in identifying the specific foods and treatments that are most beneficial for you.

Innovative Treatments

Treatments like fecal microbiome transplants (FMT) show promise but should be approached with caution and professional guidance. FMT involves transferring bacteria from a healthy donor’s stool to the recipient’s gut, aiming to restore a balanced microbiome.

This procedure has been effective in treating recurrent Clostridium difficile infections and is being investigated for other conditions such as irritable bowel syndrome and inflammatory bowel disease. However, it carries risks, including the potential transfer of harmful pathogens, and should only be done under medical supervision.

Fiber is Essential

Eating more plants and fibers is universally recommended for maintaining a healthy gut. Fiber acts as a prebiotic, feeding the beneficial bacteria in the gut and promoting their growth. High-fiber foods such as fruits, vegetables, legumes, and whole grains can help maintain a healthy gut microbiome.

The fiber in these foods is fermented by gut bacteria, producing short-chain fatty acids that support gut health and overall well-being. Increasing fiber intake can also improve digestion, reduce inflammation, and enhance immune function.

Hack Your Health: The Secrets of Your Gut is a compelling watch for anyone interested in the emerging science of gut health. While it may not delve as deeply into hard science as some might prefer, it offers valuable insights and practical advice in an engaging and accessible manner.

June 6, 2024June 6, 2024

Grocery Shopping Made Simple

This method, developed by Will Coleman, not only simplifies the shopping process but ensures that consumers maintain a balanced diet rich in essential nutrients. This approach aligns well with the Dirt to Dinner philosophy, emphasizing wallet-friendly trends, beneficial for health, and helpful in making informed, healthful, consumer decisions.

According to the International Food Information Council’s 2023 Food & Health Survey, 76% of Americans say price is highly impactful on their food purchasing decision, and nine out of 10 Americans have noticed an increase in the overall cost of food and beverages.

Besides cost being a driver of purchases, taste still ranks number one and healthfulness is important for 62% of Americans.

Shopping Method Countdown

The 6-to-1 grocery shopping method is a strategic approach to grocery shopping that encourages shoppers to purchase items across six distinct categories for every one discretionary item: 6 vegetables, 5 fruits, 4 proteins, 3 starches, 2 spreads and 1 treat.

The focus is on filling the cart with essentials that ensure a well-rounded ratio of nutrients, thereby simplifying decision-making.

So let’s start from the top…

Six Vegetables

Choose six vegetables to put in your cart!

The recommended daily intake of vegetables can vary based on factors like age, sex, and level of physical activity, but a general guideline from health authorities such as the U.S. Department of Agriculture (USDA) suggests that adults consume between 2 to 3 cups of vegetables per day. This is part of their broader recommendation for a healthy eating pattern.

For instance, specific guidelines suggest:

Women aged 19 to 50 years should aim for at least 2.5 cups of vegetables daily.
Men in the same age range should target at least 3 cups daily.
Older adults or those less physically active might need slightly less.

Depending on your overall dietary needs, aim to incorporate about 5 to 8 ounces of starches into your daily meals. Explore the world of whole grains like quinoa, barley, and whole wheat bread that keep you feeling full and energized. Or indulge in the hearty comfort of potatoes and sweet potatoes, perfect for roasting, mashing, or baking.

And don’t overlook the pasta and rice – versatile staples that can be the foundation of countless delicious dishes. Tip: When you are in the store, avoid all white starches as possible; seek brown options—they are likely more balanced and lower in sugar!

Download printable here.

Health Benefits

Starches are a key source of energy and play a crucial role in maintaining blood sugar levels. Whole grains like quinoa and oats are linked to reduced risk of heart disease, diabetes, and certain types of cancer due to their high fiber content which aids in digestion and promotes satiety.

Two Sauces or Spreads

Download printable here.

Health Benefits: Sauces and spreads can enhance the flavor of meals while contributing to nutrient intake. For example, olive oil in pesto is rich in monounsaturated fats, which are beneficial for heart health and may reduce the risk of heart disease.

One Fun Treat

While generally limited in nutrients, allowing for occasional treats like dark chocolate can aid in sticking to a healthy eating plan by reducing feelings of deprivation. Dark chocolate is known for its cardiovascular benefits due to its high flavonoid content.

Here are a few treat examples and nutrients:

Square of dark chocolate: Flavonoids, iron, magnesium
Pack of sugar-free gummy bears: Sugars, small amounts of juice (if used)
A small serving of corn chips: Sodium, calories

By organizing shopping into six straightforward categories, Coleman’s method helps individuals make healthier food choices, reduce food waste, and save money—all of which are essential for maintaining a balanced diet and lifestyle in today’s fast-paced world. The method not only supports physical health by ensuring a nutritious diet but also promotes mental well-being by simplifying decision-making and reducing the stress associated with meal preparation.

May 31, 2024

Media Madness and the Search for Truth

How far down the rabbit holes of news and media do you want to go? The depths seem endless, especially as we approach another election.

Thankfully, our dear friend and media savant, Garland West, sheds some much needed insight to light a path of rationality back into our overzealous media consumption habits.

Now, it’s up to us to put Garland’s wisdom into good use so we may become well-informed, rational and responsible citizens.

May 23, 2024May 23, 2024

Does my produce have pesticide residues?

In the realm of healthy eating, fruits and vegetables reign supreme. However, alongside their abundant vitamins, minerals, and other micronutrients, we’re bombarded with a reminder of a less savory and potentially harmful aspect: the presence of pesticide residues on our produce.

A Brief History of Pesticides & the EPA

But first, let’s get one thing straight: pesticides have a very necessary place in our global food system. Without products like insecticides, fungicides and other pesticide types, all crops would be prone to rot, leading to famine, disease, global hunger…just to name a few. If we suddenly nixed all pesticides, our current situation with egregious food waste in this country would seem inconsequential.

However, too much of a seemingly good thing always has unintended consequences. In the 1940s, the advent of powerful broad-spectrum pesticides, like DDT, gave farmers an effective, long-lasting tool to protect their animals and crops from insects. Furthermore, these powerful tools also helped combat malaria, typhus, and other insect-born human diseases.

But then its surge in application came at a cost.

By the ‘60s, word got out that excessive use of DDT posed unacceptable acute and long-term health risks to humans, including seizures, birth defects, and cancer, as well as damaging wildlife and the environment. In response to the outcry, the U.S. government took swift action and created the Environmental Protection Agency (EPA) to protect human health and the environment from toxic chemicals, including now-prohibited pesticides like DDT, aldrin, and hexachlorobenzene (HCB).

Pesticide Reporting

Now, in conjunction with the USDA, various crops are monitored annually for pesticide residues with the annual Pesticide Data Program (PDP).

This year’s report is based on data from the 2022/23 season and includes multiple samples from over 20 fresh crops, like green beans, potatoes, and blueberries. Popular crops not tested this particular season, like apples, oranges, and avocadoes, will be included in the next rotation of tested crops.

The USDA then reports its findings in a comprehensive summary released on the PDP website. Once released to the public, consumer information agencies like Consumer Reports and the Environmental Working Group reinterpret the USDA’s findings to create these derivative reports, like the notorious “Dirty Dozen” list.

When you use the massive PDP database to start weaving information together across various crops over a multitude of years, you often find a conflicting story. Suddenly, these reports stating that you’re ingesting endocrine-disrupting and cancer-causing nerve agents feel sensational, at best, against the opposing PDP data that show a downward trend year-over-year in highly toxic pesticides.

Non-governmental or non-academic, consumer-centric reports can generate fear and deceive us into believing that ingesting any fresh fruit or vegetable is detrimental to our overall health, or that organic produce is free from all pesticides.

Despite the many claims in these consumer reports, available evidence suggests that the low levels of pesticide residues typically found on produce are unlikely to make most people sick or cause cancer.

Focusing on Facts

With that stated, we can’t ignore some of the pesticide residue data these reports found. Specifically, reports from the PDP and Consumer Reports shared the below facts based on information from the PDP database when the USDA’s initiative began in 1994:

The good news:

99% of the samples tested in this year’s report had residues below the EPA’s legal limits (or “tolerances”)
28% didn’t have any detectible pesticide residues

Despite growing fears about the long-term effects of Roundup, or glyphosate, the controversial herbicide was only detected on crops largely intended for animal feed – soybean grain and corn grain
The World Health Organization (WHO), and its Joint Meeting on Pesticide Residues (JMPR) committee, have found that pesticide residues in food are unlikely to cause cancer in people through dietary exposure:

“JMPR’s risk assessment found that based on the weight-of-evidence approach, these compounds are unlikely to cause cancer in people via dietary exposure. This means it is possible to establish safe exposure levels – acceptable daily intakes (ADI) – for consumers.”

The bad news:

Green beans had numerous residues exceeding current tolerance levels
- The USDA found 16 unique pesticides on these samples, some of which the EPA canceled use or banned over a decade ago, like methamidophos
Of all produce exceeding EPA tolerances, 66% were from imported crops
- Crop samples from Mexico reported the highest residue levels, including green bean samples with multiple residues exceeding EPA tolerances
- Largely imported crops include blueberries, grapes, tomatoes and watermelon (rind removed).

An Optimistic Outlook

Though some of these findings sound concerning, we found plenty of information that shows the needle moving in the right direction.

Here are some of the highlights we found in these reports over the last few years, plus some information gathered from conducting our own research in the PDP database and other farming resources:

Lower toxicity

D2D analysis shows top residues found across most fresh produce crops are less toxic than previously reported years, as indicated by WHO‘s pesticide toxicity classifications
- Lesser toxic fungicides include boscalid, azoxystrobin, and fluopyram; insecticides bifenthrin and imidacloprid

Increased localization

The USDA’s most considerable residue risks stem from just a few pesticides concentrated in specific foods grown on a small fraction of U.S. farmland
- CR’s food safety expert, James E. Rogers, emphasizes that this concentrated risk makes it easier to identify problems and develop targeted solutions.

Better technology

Farmers and food producers continue to implement improved pest management practices, including advanced technologies
- Precision ag systems in the field
  - AgZen’s patented pesticide droplet optimizer
  - FruitScout’s crop load manager platform
  - John Deere’s comprehensive machinery and production management tools
- Scientific applications for crop management
  - Organism-derived biopesticides, like biocontrol technology and research company, Bionema
  - Genetically modified plant-incorporated protectants, like Monsanto’s Bt corn (now owned by Bayer)
  - Insect growth regulators that inhibit a pest’s life cycle

What can we do right now?

It’s more like what you can’t do.

It feels counterintuitive, but don’t eat fewer fruits and vegetables because of pesticide concerns. The health benefits of eating lots of produce far outweigh the potential risks from these residues.

There’s no doubt about it: produce is loaded with vitamins, minerals, and micronutrients necessary for a healthy body and well-functioning brain.

If anything, we all should eat more produce.

And yes, while some pesticides can negatively affect health and the environment, the levels found on most produce are extremely low and not linked to adverse health effects.

If we follow the food-prep tips below, the surface residues will be largely eliminated, allowing us to enjoy our fresh foods without fear.

Wash fruits and veggies under running water for 15 to 20 seconds.
- For those especially concerned about residues, consider one of the following methods:
  - Soak your fresh produce in a bath for a few minutes with 5 parts water and 1 part vinegar, then rinse; or
  - Soak your produce in a solution of one teaspoon of baking soda per two cups of cold water for 10-15 minutes, then rinse
Peel and trim produce when possible
Eat a variety of produce from different sources to reduce exposure to a single pesticide or environmental contaminant
- If you can only tolerate certain produce items, consider purchasing the following alternatives:
  - Selecting the organic counterpart, which the PDP reports to have fewer residues despite having the same nutrient density as conventional
  - Frozen produce has already been through rigorous cleaning and processing, further reducing residues than its fresh counterparts
Try to stick with produce farmed in the U.S.

The key is moderation and making informed choices, not eliminating nutrient-rich produce from your diet due to pesticide fears.

May 16, 2024May 23, 2024

Will Consumers Pay to Go Green?

After years of serious debate about the reality or extent of actual climate change, governments around the world have responded to rising public support for “green” policies and programs.

For the United States, it’s a 2021 pledge by President Biden in the Paris Climate Accord to cut GHG emissions in half by 2030. Biden’s ambitions continue for the United States by stating that we will reach 100% carbon pollution-free electricity by 2035 and net-zero emissions economy by 2050, just 26 years from now.

International leaders also speak of commitments to massive greenhouse gas (GHG) reductions by mid-century, and businesses around the world have jumped on the prevalent environmental bandwagon with ambitious GHG reductions of their own. But things have changed since the glory days of the Paris Accord.

The subject of climate change has had sufficient time to percolate in the public mind. The issue has moved on from an initial era of awareness-building – years of helping define the issue in the public mind and marshaling political support for ambitious targets and extensive policies and programs. We now appear to be entering the next stage of public discussion and debate, focusing on the practical realities of moving the issue from an abstraction to reality.

As more and more of the policies and programs initiated in the undoubted enthusiasm for a better environment begin to gain traction, people are beginning to ask questions – sometimes difficult questions.

The Evil of Fossil Fuels

The largest area of concern centers on the extent of our dependence on fossil fuels. We’ve successfully created the picture of a self-destructive reliance on an energy source that is deemed to be harmful to the environment and to people. It’s so bad, critics argue, that we have no choice but to embrace draconian actions that effectively cut our use of fossil fuels – and cut it now rather than later.

Reduced use of petroleum products in the transportation industry and generation of electricity is a key objective, as is the development and use of other non-fossil fuel energy sources, including such renewable sources as solar, tidal, biofuels and wind. In short, transforming it fundamentally transforms our entire energy system.

According to 2022 government data, nearly 80% of U.S. energy consumption comes from fossil fuels, with the country consuming almost 20.3 million barrels of petroleum, about a fifth of the global total, every day.

The best-intentioned efforts, however, have proven to have some sobering realities. The largest of those realities is the sheer scale of the challenge. We have built an enormous economy on the basis of fossil fuels. Our gross domestic product is now roughly $25.5 trillion. Retooling such an economic engine away from dependence on fossil fuels will take money – a lot of money – not to mention the time needed to make such a transition without sending the economy into a tailspin.

Proponents of aggressive change believe that the huge costs of transformation will indeed lead to short-term run-up in consumer costs, as the price for new technologies and equipment and support systems come into play.

However, over time, they argue that these price-run-ups will be offset by improved efficiencies and lower costs that come from moving to a low-carbon energy model.

Analysis by leading consulting organizations echo this argument. But those same consultants also acknowledge that the cost of transitioning to net-zero emissions of GHG by 2050 will cost an extra $3.5 trillion per year. Cynics pointedly ask for an example of cost reductions actually being passed back to consumers, once the increases have been implemented.

Who Pays?

The question of “who pays” has become an increasingly troublesome matter to more than energy consumers. The food and agriculture sector is not immune to the economic questions posed by the wide range of green policies and regulations imposed in the name of protecting people and the planet.

The most immediate issue raised by people across the food chain is the enormous role played by energy costs in producing commodities and food products. Farming and ranching have massive energy needs and agriculture contributes approximately 11% of global green house gas emissions.

Nitrogen fertilizers are derived primarily from natural gas and make up one of the most critical crop inputs and remain a key to productivity. Field equipment such as tractors, combines, and trucks demand fuel, as well as power for moving, storing, drying, and maintaining crops. Basic processing of commodities into the food ingredients used by food manufacturers also demands significant energy. Warehousing and distribution of food to retailers and restaurants is inherently transportation-dependent.

Moving to vehicles not dependent on fossil fuels is a noble objective. But once again, the reality is that such a transformation in a system as large as the U.S. food system will be an expensive proposition. The more rapid the required conversion, the higher the risk of short-term adverse effects on the producer bottom-line.

The U.S. Department of Agriculture estimates that our national food system accounts for 12.5 percent of U.S. energy use (2012). Between 1998 and 2002, more than half of the increase in U.S. energy use came from the food system, USDA noted.

If you want the gee-whiz numbers this represents, consider an estimate from USDA’s Economic Research Service (ERS) that found the U.S. food system consumed about 12 quadrillion British Thermal Units (BTUs) in 2012. Each of those 12 quads works out to the energy in about 8 billion gallons of gasoline, or 293 billion kilowatt hours of electricity., or 36 million tons of coal. No matter how detailed or debatable the conversion arithmetic, that’s a lot of wind turbines and solar panels.

Food inflation has averaged roughly 3.2 percent each year for most of the past century. A host of factors during the Covid pandemic converged to drive food inflation to 6.3 percent in 2021 and a whopping 10.4 percent in 2022. (Inflation rates in other parts of the world remain elevated as well. In the European Union, for example, food inflation peaked in mid-2023 at 19 percent before dropping to “only” 5.9 percent by year’s end.)

Cutting through all the numbers leaves one clear message: consumer food costs remain under considerable inflationary pressures for multiple reasons. Energy costs – and the immediate transitional costs imposed by a growing roster of green requirements – will help maintain these pressures.

Post Covid, the inflation rate has dropped back to more traditional rates. But the rising concern with further disruptions to global energy markets – and the unrelenting cost pressures on producers and others across the food chain from green policies and other cost sectors – once again have people looking a bit nervously over their shoulders about future food costs.

Green Politics

The worry over continuing food inflation – and the possible role of green policies in fueling that pressure – have taken root across many of the countries at the heart of the Paris Climate Accord and their ambitious targets for moving to a more carbon-neutral global energy system.

The issue has prompted vocal protests and confrontational demonstrations from European and UK farmers – and generated rising concern among the elected officials who must reconcile those protests with existing and planned green commitments.

EU and UK farmers argue they are being squeezed on a number of economic fronts. Shifting marketing flows in the wake of the Ukraine conflict have increased supplies, with resultant price pressure on commodities. The Middle East is fraught with conflict and the future is uncertain in regard to oil prices. Cuts in diesel subsidies and other energy-related supports have added to costs and hurt producer bottom lines, German farmers contend. Restrictions on nitrogen-based fertilizers and sequestration of some farmlands have hurt productivity and profitability, others argue.

Complying with a growing roster of green requirements involves ever-more bureaucracy and takes more and more time and expense. Protests have spread across France, Germany, Spain, Romania, Poland, Greece, Portugal, the Netherlands, the United Kingdom.

As one farmer summed up the litany of complaints to CNN, “We are no longer making a living from our profession.”

Eurostat findings tends to support the complaint: data shows a nearly 9 percent drop in the prices paid to EU farmers from 2022 to 2023.

Put that in perspective by imagining what you would do with that drop in your own household income – especially in an inflationary period.

The protests have reached sufficient size to prompt elected officials – many facing autumn elections – to rethink the extent and, perhaps more importantly, the timing of the ambitious green agenda. Some changes and restrictions have been rolled back or delayed. At this time, the discussion seems to focus on getting farmers more involved in the planning and development of green policies and programs and looking at time frames that provide greater opportunity for transition and adaptation.

European Commission President U chief Ursula von der Leyen has given up on an ambitious bill to reduce the use of chemical pesticides and softened the European Commission’s next raft of recommendations on cutting agricultural pollution. “We want to make sure that in this process, the farmers remain in the driving seat,” she said at the European Parliament. “Only if we achieve our climate and environmental goals together will farmers be able to continue to make a living.”

Evolutionary reality seems to be gaining traction over economically revolutionary good intentions.

Back in the U.S.

U.S. policy-makers still debating a massive long-term Farm Bill aren’t ignoring what is going on in the EU on the farm front. Many of the concerns and complaints heard across Europe and the UK sound all too similar to what U.S. producers may be thinking and saying.

Consumer attitudes also come into political play. Current estimates place the U.S. inflation rate at 3.5 percent, down significantly from the 7 percent and 6.5 percent seen in 2021 and 2022 but up slightly from last year’s 3.4 percent. Energy and food inflation, however, remain well above this level and represent two of the most powerful drivers of the cost increases facing consumers in the United States and elsewhere around the globe. Inflation hits hard. The other day in the grocery store, we overheard a child asking for a watermelon and his mother said no, at $7 it is too expensive. Sensitivity to those points of view grows especially strong as November looms.

How other countries handle the economic and political realities of ‘going green’ may offer some important advice on how to make that transition acceptable to everyone – none the least the American farmers and ranchers worried about their financial security, or the average food consumer tired of unrelenting increases in the costs of feeding their families.

May 9, 2024May 23, 2024

Is Whole-Fat Dairy Healthy?

Current consumer attitudes toward milk and dairy products are increasingly influenced by health concerns, environmental considerations, and the rise of plant-based alternatives. Many consumers have moved toward low-fat dairy options or non-dairy substitutes, perceiving them as healthier choices due to longstanding recommendations to limit saturated fat intake.

Findings from the latest dairy study highlight the potential cardiometabolic benefits of full-fat dairy. By presenting evidence that full-fat dairy may not only be harmless but potentially beneficial, these insights could encourage consumers to reconsider their choices in the dairy aisle.

This shift could lead to a renewed interest in whole-milk products and fermented dairy, balancing the dietary landscape with a broader acceptance of various dairy fat contents based on individual health benefits rather than a one-size-fits-all dietary guideline.

The comprehensive review, “Whole-Milk Dairy Foods and Cardiometabolic Health: Dairy Fat and Beyond,” authored by Avinash Pokala and colleagues , challenges longstanding beliefs about the relationship between full-fat dairy consumption and cardiometabolic health.

Historically, full-fat dairy products, which are high in saturated fats, have been thought to contribute to cardiovascular disease and type 2 diabetes. This study scrutinizes this hypothesis by reviewing recent evidence from observational studies and randomized controlled trials.

Scope and Key Findings

The review critically examines extensive research to assess the impact of full-fat dairy products on health. It categorizes the evidence based on the type of dairy product (fermented vs. non-fermented) and explores the role of specific components like milk polar lipids. The study also considers how the dairy food matrix—comprising fats, proteins, and bioactive molecules—interacts to influence health outcomes.

Cardiometabolic Activities of Dairy Fat

Contrary to previous guidelines that recommend limiting full-fat dairy, the study finds that dairy fat intake has a neutral to beneficial effect on cardiometabolic health. It references several large-scale studies and meta-analyses which suggest that full-fat dairy consumption does not increase the risk of cardiovascular disease (CVD) and may, in fact, offer protective benefits against metabolic syndrome (MetS) and diabetes.

Positive Effects of Fermented Dairy Products

Fermented products like yogurt and cheese consistently show beneficial effects in improving lipid profiles and potentially lowering CVD risk. For example, a meta-analysis cited in the review demonstrates that yogurt consumption is associated with a reduced risk of type 2 diabetes, attributing these effects to the fermentation process which may enhance the bioavailability of bioactive peptides and other nutrients.

Role of Milk Polar Lipids

Milk polar lipids, concentrated in the milk fat globule membrane, are shown to improve blood lipid profiles and contribute to cardiovascular health. The study discusses evidence from controlled trials where milk polar lipids were found to regulate lipid absorption, reduce inflammation, and improve gut health, thereby offering a mechanistic explanation for the cardioprotective effects of full-fat dairy.

Reevaluation of Dietary Recommendations

The review strongly advocates for updated dietary guidelines that reflect the complexity of dairy foods and their varied impacts on health. It suggests that the current recommendations may oversimplify the effects of fats found in dairy products and do not account for the protective components like polar lipids and probiotics found in fermented dairy.

Several previous studies align with these findings, supporting the beneficial effects of full-fat dairy on cardiometabolic health. For instance, the Prospective Urban Rural Epidemiology study found that higher dairy fat intake was associated with lower risk of diabetes and high blood pressure.

Additionally, a systematic review and meta-analysis published in the European Journal of Nutrition concluded that dairy consumption, irrespective of fat content, was linked to reduced risks of metabolic syndrome, hypertension, diabetes, and obesity. These studies collectively challenge the traditional views on dairy fat and support a more differentiated understanding of its impact on health.

Implications at the Grocery Store

The review encourages consumers not to avoid full-fat dairy categorically. Instead, it suggests evaluating the overall nutritional content and considering personal health needs. For instance, individuals without a high risk of cardiovascular issues might benefit from including full-fat dairy in their diet.

Additionally, consumers should note the specific benefits of fermented dairy products. These products not only aid in digestion due to their probiotic content but also provide enhanced cardiometabolic benefits. This study underscores the importance of personalized dietary choices that consider the nutritional benefits of dairy products in the context of an overall diet and individual health profiles.

Dairy Considerations beyond Diet

Outside of the obvious health take aways for consumers based on the new information in this study, consumers are increasingly making their dietary choices based on both nutrition and environmental considerations.

The dairy industry has the potential to contribute positively to environmental sustainability through various innovative practices and technologies. Here are some ways the industry can help the environment:

Sustainable Farming Practices

By adopting more sustainable farming practices, such as managed grazing, the dairy industry can enhance soil health, increase carbon sequestration, and reduce greenhouse gas emissions. Managed grazing involves rotating dairy cattle through pasture lands, which can help maintain soil fertility and reduce erosion.

Renewable Energy

Dairy farms can utilize manure as a resource by converting it into biogas through anaerobic digestion. This process not only reduces methane emissions—a potent greenhouse gas—but also produces renewable energy that can power the farm and potentially supply electricity to local communities.

Efficient Use of Resources

Implementing precision agriculture techniques can help dairy farmers use water, feed, and energy more efficiently. Precision feeding programs optimize the amount of feed for cattle, reducing waste and minimizing the environmental impact of feed production.

Waste Recycling

By improving waste recycling processes, dairy farms can turn by-products like manure and wastewater into valuable resources such as organic fertilizers and irrigation water, thereby reducing dependency on chemical fertilizers and promoting water conservation.

Packaging Innovations

The dairy industry can also make a significant environmental impact by innovating in packaging solutions. Developing biodegradable or recyclable packaging can reduce waste and the carbon footprint associated with traditional plastic packaging.

Collaboration & Certification

Engaging in partnerships with environmental organizations can help dairy farms implement best practices and become certified in sustainable agricultural methods. Certifications can serve as a signal to consumers who are concerned about the environmental impact of their purchases.

Educating Consumers

The industry has a role in educating consumers about the importance of sustainable dairy production and the environmental benefits of supporting local and sustainably produced dairy products.

By focusing on these areas, the dairy industry can transform from being part of the environmental problem to an active part of the solution, contributing to a more sustainable agricultural sector and helping mitigate the impact of climate change.

May 1, 2024May 23, 2024

Brewing Longevity: Coffee’s Health Benefits

Coffee gives us a great morning boost – and it is not just the caffeine! A recent study published in Nature Metabolism brings to light the significant role of trigonelline, a naturally occurring compound in coffee, in enhancing muscle health and function, particularly against the backdrop of aging.

Trigonelline is an alkaloid that serves as a precursor to NAD+. This molecule is crucial for energy production in cells, particularly within mitochondria — the powerhouses of cells.

New Research on Trigonelline

As we age, our mitochondria’s efficiency in energy production wanes, partly due to declining NAD+ levels. This decline is linked to several age-related conditions, including sarcopenia, which is characterized by the loss of skeletal muscle mass and strength.

Think of trigonelline in the body like a key that unlocks the energy production factory in muscle cells. Just as a key starts a car and revs the engine, trigonelline helps turn on the mitochondria, boosting energy output and enhancing muscle function, especially as we age. This ensures the body’s engines run smoothly and efficiently.

These effects were observed across various species, including humans, where higher blood levels of trigonelline were positively correlated with better muscle strength and function.

Conversely, lower levels were associated with sarcopenia, or muscle loss.

The implications of these findings are vast.

For one, it suggests that daily consumption of coffee, a rich source of trigonelline, could offer a simple, natural way to support muscle health and mitigate some aspects of aging.

The study, however, does not specify the exact amount of coffee required to achieve these benefits, as trigonelline content can vary widely among different coffee types and preparations.

Generally, a moderate intake of black coffee (approximately 3-4 cups per day) is considered beneficial for most people, but individual responses can vary.

Debunking Myths

But what about coffee’s negative effects? Does the trigonelline make up enough for them?

First, let’s dispel some of these outdated coffee myths:

⊗ Coffee causes dehydration

While caffeine has a mild diuretic effect, the fluid content in coffee helps to maintain hydration levels. Studies suggest that for regular coffee drinkers, this diuretic effect is minimal.

⊗ It causes heart disease

Numerous studies have shown that moderate coffee consumption does not increase the risk of heart disease. In fact, some research indicates that it may have protective effects against certain cardiovascular issues.

⊗ It’s addictive

While caffeine can be mildly habit-forming, it does not stimulate the brain’s reward circuitry in the same way as addictive drugs. Most people can manage or reduce coffee consumption without the severe withdrawal symptoms associated with true addiction.

⊗ It stunts growth

Scientific evidence does not support the idea that coffee consumption affects growth. This myth may have originated from the misconception that coffee causes osteoporosis, which it does not when consumed in moderation.

⊗ It causes cancer

In 2016, the World Health Organization moved coffee off its “possible carcinogen” list, acknowledging the lack of evidence that coffee causes cancer. Some studies suggest that coffee may even reduce the risk of certain types of cancer.

Coffee Health Facts

And there are plenty of other reasons to enjoy your cup of joe, in addition to minimizing muscle loss.

♥ Antioxidants

In addition to trigonelline, coffee is rich in powerful antioxidants, like chlorogenic acid and caffeine, which can neutralize harmful free radicals. This antioxidant activity is linked to a reduced risk of diseases such as heart disease and certain cancers.

♥ Caffeine

As the most well-known active ingredient in coffee, caffeine has been studied extensively. It’s known to enhance brain function, improve mood, and boost metabolism. A study published in “The American Journal of Clinical Nutrition” suggests that caffeine can increase metabolic rate by up to 11% and enhance physical performance.

♥ Chlorogenic Acid

This is another significant component, believed to help lower blood sugar levels and potentially reduce the risk of type 2 diabetes. A study in “The Journal of Nutrition” found that chlorogenic acid might improve glucose metabolism, which is crucial for managing diabetes.

♥ Magnesium & B Vitamins

Coffee contains essential nutrients, including magnesium and B vitamins, which play crucial roles in numerous bodily functions, including energy metabolism and DNA repair.

It’s also worth noting that while coffee’s potential health benefits are promising, it’s important to consume it in moderation and be mindful of individual tolerance levels. Additionally, the healthiest way to enjoy coffee is black, or with minimal added sugar, to avoid counteracting its benefits with unnecessary calories.

This study, a collaboration among international researchers, underscores the potential of dietary interventions to improve health outcomes, especially in aging populations. It opens doors to further research on trigonelline’s role in human health and its potential in dietary supplements or as part of a broader strategy to combat age-related muscle decline.

Reputable Sources for Food Info

How do these myths and truths come to exist in people’s minds? It is all about the source.

In the landscape of nutrition and health information, the importance of consulting reputable sources cannot be overstated.

These sources, like Dirt to Dinner, are grounded in scientific research and peer-reviewed studies, and offer reliable and evidence-based insights, ensuring the advice you follow is beneficial for your health. They help sift through myriad information available, distinguishing between evidence-based facts and unfounded claims to help eliminate unfounded myths such as these.

This careful approach to gathering information is essential for making informed decisions about your diet and health, contributing to a well-rounded understanding of nutrition’s role in overall well-being and helping to navigate through common myths and misconceptions.

April 16, 2024

Navigating Nutrition, Health & Wellness Trends

Healthy Aging: Embracing Quality Life Years

The quest for healthy aging transcends the mere desire to extend life; it’s about enriching those additional years with vibrant health. The report underscores the significance of nurturing heart health, managing weight effectively, and maintaining hormonal balance.

For heart health, it champions the consumption of omega-3 fatty acid-rich foods like salmon, flaxseeds, and walnuts. The report also recommends whole grains and leafy greens to regulate blood pressure.

Weight management strategies include a balanced diet of lean proteins, complex carbohydrates, and healthy fats, highlighting foods such as quinoa, lean chicken, avocados, and legumes to preserve muscle mass and metabolism.

To support hormone health, incorporating phytoestrogen-rich foods like soy products, along with antioxidants from berries and nuts, is advised for hormonal balance and endocrine system support.

The Evolution of Clean Labels: Seeking Simplicity & Transparency

Today’s consumers crave simplicity and transparency in their food choices, a shift evident in the rise of minimally processed foods. This trend towards clean labels reflects a growing skepticism towards overly processed foods and complex ingredients. The advice here is clear: seek out products with short lists of whole, recognizable ingredients (click here for what we mean by this!), and exercise caution around items with artificial preservatives, colors, and flavors.

It is not that those ingredients are bad for you, but you want to look for foods that have more healthy nutritious ingredients that add value to your body. The report also points to a burgeoning interest in traditional and artisanal food-making processes, which promise less processed and more nutrient-dense food options. Our tip: Shop the perimeter of the store and avoid added sugars in processed food choices! As Mintel reports:

“Go back to the basics to help consumers age and live well by keeping hearts healthy, supporting weight management and improving muscle mass.”

Purposeful Processing: Marrying Innovation with Nutrition

Purposeful processing emerges as a strategic approach for brands to align products with health and wellness objectives without compromising on flavor or quality.

Techniques like fermentation, which boosts gut health, and cold-pressing, preserving nutritional integrity, are highlighted.

Consumers are encouraged to explore products leveraging these innovations, as they tend to offer superior nutritional profiles.

Adding in more plants to your diet, (but don’t forget the benefits of dairy and meat in moderation), the report advises looking for products that highlight the natural benefits and flavors of plantsover those laden with additives to mimic animal products.

When looking for animal products, seek quality fish, meat and poultry.

Aging Populations: Forward-Thinking Nutrition

An aging population necessitates a proactive stance on nutrition. For the aging demographic, it calls for nutritious, accessible, and easy-to-prepare food options to meet older adults’ unique needs. Suggestions include focusing on foods that support cognitive health, bone density, and hydration, such as fatty fish, calcium and vitamin D-fortified dairy, and easily consumable fruits like berries and melons.

“According to the United Nations, one in six people (1.4 billion people) will be aged 60 or older by 2030.

While seniors are a diverse group with diverse needs, protein and hydration are two important areas to focus innovation on.”

Key Takeaways for Consumers: Navigating the Nutrition and Wellness Landscape

Prioritize Holistic Health: Embrace a diverse diet that bolsters heart, weight, and hormone health with a focus on nutrient-dense foods. Moderation and variation is key!
Embrace Transparency: Opt for products with straightforward labelling (see our label guide here!) and appreciate the value of traditional food processing methods.
Explore Innovation: Remain open to trying products that incorporate purposeful processing technologies to boost nutritional value without sacrificing taste. Embrace new technologies in the food space, they may just benefit you from a nutrition standpoint and a sustainability standpoint!

This analysis of the Mintel report provides an educational guide for consumers aiming to make informed decisions about their health and nutrition amidst changing global food trends. The key is to remain curious, adaptable, and informed, paving the way for a healthier, more sustainable lifestyle. But how do we know where to get our nutrition research?

Other Considerations

In addition to the insights provided, Mintel mentions that it’s crucial to consider the impact of digital technology and social media on consumer health choices and perceptions.

The rise of health and wellness apps, online communities, and influencer-led health trends significantly influence dietary decisions, often blurring the lines between scientifically backed advice and anecdotal evidence. Understanding how to critically evaluate these sources of information and discern credible advice from mere fads is essential for consumers aiming to make informed health decisions. [HP1]

Furthermore, the role of mental health in overall wellness, emphasizing the importance of a balanced approach that nurtures both the mind and body, remains a critical area for exploration. The Mintel report focuses on the physical aspects of health, but the psychological impacts of diet, including how food choices can affect our mood and stress levels, are equally crucial. Incorporating foods known to support mental health, such as those rich in omega-3 fatty acids, magnesium, and probiotics, can be another actionable step for consumers.

To avoid falling for societal misconceptions about health and nutrition, consumers can take several proactive steps:

Critical Evaluation: Learn to critically evaluate health and nutrition information, checking the credibility of sources and the evidence behind claims. Are studies peer reviewed? Is the website selling their product which supports their analysis? Who is funding the study? Does it come from a reputable university or research engine? Is it an EDU or ORG website? This skepticism can help navigate through marketing hype and focus on scientifically backed advice.
Personalization: Recognize that dietary needs are highly individual. What works for one person may not work for another due to differences in metabolism, lifestyle, and health conditions. Consulting with healthcare providers or dietitians can help tailor dietary choices to individual needs.
Long-term Perspective: Adopt a long-term perspective on health and nutrition, focusing on sustainable changes rather than quick fixes (aka no fad dieting!). Slow and steady often wins the race when it comes to lasting health improvements.

By adopting these practices, consumers can navigate the forest of nutrition and wellness with confidence, making informed decisions that support their health and well-being in a balanced and sustainable way.

April 9, 2024April 11, 2024

Can Fast Food be Sustainable?

Chipotle’s ambitious initiative to embrace and invest in the future of food through its $100 million Cultivate Next venture fund demonstrates a forward-thinking approach to the customer experience and increases access to real food.

“Our decision to double our commitment to our Cultivate Next venture fund is a clear indicator that we are investing in the right companies that we can learn from and utilize to improve the human experience of our restaurant teams, farmers, and suppliers,” said Curt Garner, Chief Customer and Technology Officer, Chipotle. Garner continues:

“The parallel growth of Chipotle and our partners will continue to further our mission to Cultivate a Better World by increasing access to real food.”

Technologies in play

The significant investments in the fund include Hyphen. The Hyphen robot represents a joint venture between Chipotle and Hyphen, aiming to revolutionize how Chipotle prepares its bowls and salads. These menu items, which form a large chunk of Chipotle’s online orders, are assembled with the help of an automated system that accurately dispenses ingredients into dishes as they move along a lower conveyor belt.

This innovative approach is designed to boost order preparation speed and precision, freeing staff members to dedicate more time to customer interactions and other essential duties. Currently under evaluation, this technological enhancement seeks to refine Chipotle’s digital service capabilities and elevate the overall dining experience for its customers.

Another fund component is an investment in GreenField Robotics, which is revolutionizing farming practices with its innovative approach to regenerative agriculture. The company leverages artificial intelligence, robotics, and sophisticated sensors, to deploy autonomous robots that manage weeds in crop fields without harmful chemicals.

These robots are designed to operate day and night, navigating between rows of crops to target and remove weeds precisely, thus significantly reducing the reliance on traditional herbicides. This method supports the health of the soil and the ecosystem and presents a sustainable and cost-effective alternative to conventional farming methods.

Nitricity is another component of the innovation investment. Nitricity is a company that produces nitrogen fertilizers through a sustainable and innovative process. This process involves creating “artificial lightning” to break down nitrogen from the air, which is then combined with rainwater to form nitrate, a natural fertilizer. This method is inspired by the natural process where lightning breaks atmospheric nitrogen into nitrates that nourish the soil.

Nitricity’s approach aims to reduce greenhouse gas emissions associated with traditional nitrogen fertilizer production methods, such as the Haber-Bosch process, which is energy-intensive and relies heavily on fossil fuels. The investment aligns with Chipotle’s sustainability goals and commitment to enhancing food integrity throughout its supply chain.

By incorporating Nitricity’s climate-smart fertilizer into its agricultural practices, Chipotle aims to support more sustainable and environmentally friendly farming practices.

The Meati Foods investment enhances Chipotle’s menu with sustainable plant-based protein options that are aligned with its Food with Integrity standards. Using a fermentation-based process, Meati develops alternative proteins derived from mushroom roots, specifically mycelium. This method results in products that mimic chicken and steak in texture, flavor, high protein, high fiber, and no cholesterol.

Cultivated indoors, Meati Foods ensures its products are grown clean and free from common agricultural contaminants. Through the “Eat Meati” brand, the company is committed to offering nutritious, whole-food options that are environmentally friendly.

Zero Acre Farms is a food company focused on healthy, sustainable oils and fats that is on a mission to end the food industry’s dependence on vegetable oils. The company has introduced a new category of healthy oils and fats made by fermentation that are more environmentally friendly. Chipotle is in the early trials of testing Zero Acre Farms at its Cultivate Center test kitchen in Irvine, California.

Industry Players Invest in Fast Food’s Future

Several other fast-food companies invest significantly in food innovations, leveraging technology to address global challenges such as food security, affordability, and safety. These companies are exploring various technologies, including artificial intelligence, robotics, sustainable packaging, plant-based alternatives, and blockchain for supply chain transparency.

Here’s a list of notable players alongside Chipotle that are actively investing in the future of food:

McDonald’s is incorporating AI learning into its operations, making strides in the alternative packaging space, providing plant-based options, and investing in improved supply chain technologies—all ways that they are investing in and prioritizing health and sustainability.
KFC is experimenting with 3D bioprinting technology to create lab-grown chicken nuggets to offer more sustainable and ethical meat options.
Domino’s Pizza uses drones and autonomous vehicles to reduce delivery times and costs.
Burger King focuses on sustainability through initiatives like reducing greenhouse gas emissions and offering plant-based burger options like the Impossible Whopper, made from soy leghemoglobin, the same ingredient in the Impossible Burger, to cater to a broader range of dietary preferences.
Starbucks invests in sustainable practices, including efforts to reduce waste and water use. It is also exploring plant-based menu items to provide more environmentally friendly and healthier options.
Wendy’s utilizes food safety and quality assurance technology, implementing advanced tracking and monitoring systems in its supply chain.
Taco Bell is innovating its menu to include vegetarian and low-impact food options, aiming to make the fast-food industry more inclusive and sustainable.

Impact of Innovations on Food System

Why should we care about the investments these companies are making? The impact spreads far beyond the decision of “what’s for lunch today” and will untimely touch our children’s and their children’s lives.

Food Security: Innovations, especially in plant-based proteins and lab-grown meats, can significantly contribute to food security by providing alternative sources of nutrition, ensuring a stable food supply in the face of growing global demand and environmental challenges.

Affordability: Automation and AI in food preparation and delivery can lower operational costs, potentially making food more affordable for consumers. These companies can offer competitive pricing while maintaining quality by optimizing supply chains and reducing waste through better inventory management.

Safety: Technological advancements such as blockchain for transparent supply chains and AI for monitoring food quality can enhance food safety. These technologies allow for better tracking of ingredients from farm to table, ensuring that food meets health standards and reducing the risk of contamination and foodborne illnesses.

Answering a Call-to-Action by Consumers

These investments also answer a call from consumers, who, in recent years, have put the majority of the onus on food companies to lead the way for positive change. Today’s consumers are increasingly conscious of their food choices’ health, environmental, and social impacts. This heightened awareness drives demand for healthier, more sustainable, affordable food options. Consequently, consumers rely on food companies to make significant investments and changes to meet these expectations.

Consumers are seeking convenient, nutritious options tailored to various dietary needs, such as low-calorie, low-fat, plant-based, and allergen-free options. They expect food companies to innovate to reduce the use of artificial ingredients, preservatives, and high sugars and fats without compromising taste or affordability.

There’s also a growing demand for food produced in an environmentally friendly and ethically responsible manner. Consumers are looking for companies that invest in sustainable agriculture practices, reduce greenhouse gas emissions, minimize water usage, and ensure animal welfare. They are also increasingly interested in local sourcing and reducing food miles. Moreover, sustainable packaging solutions to reduce plastic waste are critical to consumer choices.

While consumers strongly desire healthier and more sustainable food options, they also demand affordability. The challenge for food companies is to balance the cost of implementing innovative and sustainable practices with the need to keep prices accessible to a broad audience. This requires efficient production and distribution practices and, sometimes, rethinking entire supply chains to maintain competitive pricing.

To build and maintain consumer trust, food companies must be transparent about their practices, including sourcing, ingredient lists, nutritional information, and environmental impacts. Technology, such as blockchain, often facilitates this transparency by tracing the journey of food from farm to table, assuring consumers of the quality and safety of their food.

In response to these consumer expectations, food companies increasingly invest in research and development to create new products that meet these criteria. Companies like Chipotle are adopting innovative technologies to improve food production efficiency, exploring alternative ingredients to make their products healthier and more sustainable, and reevaluating their supply chains to increase transparency and reduce environmental impact.

These investments are not only a response to consumer demand but also an acknowledgment of food companies’ role in addressing global challenges like climate change, health issues, and food security. By aligning their strategies with consumer expectations, food companies can ensure long-term viability and contribute to a more sustainable and healthy food system.

April 3, 2024April 12, 2024

Why are foods with sugar & fat so irresistible?

You know those moments when you’re faced with a gooey chocolate chip cookie or a crispy slice of bacon, and it feels like your brain is staging a full-blown rebellion against your dieting efforts? Well, it turns out there’s some fascinating science behind why these irresistible foods have a hypnotic hold over us.

Picture your brain as a bustling city with a network of roads. Now, imagine the flow of traffic on these roads is the signals sent by your gut, specifically, the vagus nerve. This nerve is like the messenger between your tummy and your brain, and its job is to tell your brain what’s going on in your belly.

For the longest time, scientists were like detectives trying to crack the case of why we’re so drawn to unhealthy foods. They were on a mission to discover the secret behind our food cravings. But the real puzzle was this: why do our brains go crazy over fats and sugars, especially when they team up in delightful duos like donuts or cookies?

What does new research reveal?

In the February 2024 issue of the Monell Chemical Senses Center‘s Cell Metabolism Journal, a team of scientists unraveled this culinary enigma. They discovered that it all starts in our gut, not in our taste buds.

You see, there are dedicated pathways in our vagus nerve for various things, including a pathway for fats and another for sugars, that act like separate lanes on that culinary highway we talked about. When you munch on something fatty, the fat pathway lights up like a neon sign in Las Vegas, and when you indulge in something sweet, the sugar pathway does a little happy dance.

Now, here’s where it gets even more interesting. Imagine these pathways as two separate party invitations: one for fats and another for sugars. When you’re at a party, you’re having fun, right? Well, our brain is no different. It enjoys these food parties, too. But here’s the kicker – when you combine fats and sugars, it’s like sending out a double invitation to the brain’s ultimate party central.

These two pathways join forces, and your brain responds with a surge of dopamine, the pleasure chemical, making you want more of that irresistible combo.

So, what does all of this mean for your eating habits? Well, your brain can be secretly wired to seek out these high-fat, high-sugar combos, even when you’re consciously trying stay away from these foods.

It’s like your gut has a sneaky food agenda, and it’s operating undercover.

But don’t despair! There’s a glimmer of hope on the horizon. The scientists behind this discovery believe that understanding this gut-brain connection could lead to some pretty cool strategies and treatments. By tinkering with these pathways, we might have a shot at making healthier food choices, even in the face of those devilishly tempting treats.

So, the next time you find yourself eyeing that mouthwatering chocolate cake, remember: it’s not just about will power; it’s a brain party happening on a microscopic level. And while the battle between your taste buds and your brain rages on, science is on the case, working to help you make healthier choices without sacrificing all the delicious fun.

Issues with overindulging

Overindulging in foods rich in sugar and unhealthy fats can have serious health consequences. One of the most immediate risks is weight gain, as these foods are often calorie-dense.

Weight gain can contribute to obesity, a significant risk factor for various health problems such as heart disease, type 2 diabetes, and certain cancers.

Liver health can be compromised by high sugar intake, particularly fructose found in common sweeteners like table sugar and high fructose corn syrup. This can lead to non-alcoholic fatty liver disease (NAFLD), which may progress to more severe liver problems.

Mental health can also be impacted, as sugar and fat-rich diets can cause mood swings, irritability, and even symptoms of depression.

Inflammation is another concern associated with these diets, contributing to conditions like arthritis, autoimmune diseases, and a heightened risk of certain cancers.

Dental health is affected by excess sugar consumption, as it provides a breeding ground for bacteria in the mouth that produce acids, leading to tooth decay and gum disease.

Additionally, excessive sugar intake can disrupt the balance of gut bacteria, potentially leading to digestive problems.

Tips to combat The Urge

While the scientific discoveries about our brain’s response to fats and sugars are fascinating, you don’t have to surrender to your cravings. Here are some practical tips to help you combat the effects of these food temptations:

Be Mindful of Portions

Instead of completely avoiding your favorite treats, practice portion control. Enjoy a small piece of that chocolate or a single bite of your favorite high-fat snack. Savor the flavor without going overboard.

Diversify Your Diet

Make sure your meals are balanced and include a variety of foods. Incorporate plenty of fruits, vegetables, whole grains, lean proteins, and healthy fats into your daily meals. This can help reduce the intensity of your cravings for high-fat, high-sugar items.

Stay Hydrated

Sometimes, thirst can be mistaken for hunger. Before reaching for that sugary or fatty snack, have a glass of water. Staying hydrated can help reduce cravings.

Plan Your Indulgences

Designate specific times or days when you’ll allow yourself to enjoy your favorite treats. Knowing that you have a treat coming up can make it easier to resist spontaneous cravings.

Keep Temptations Out of Sight

If you have a weakness for certain foods, try not to keep them readily accessible at home or in your workspace. Out of sight, out of mind!

Get Moving

Exercise can boost your mood and reduce cravings. So, when you’re hit with a craving, take a brisk walk or do a quick workout to distract your mind.

Mindful Eating

Pay attention to what you’re eating and savor every bite. Eating mindfully can help you enjoy your meals more fully and prevent overindulgence.

Healthy Alternatives

Seek out healthier alternatives to satisfy your cravings. For example, if you’re craving something sweet, opt for fresh fruit or a small piece of dark chocolate. If you’re craving something savory, try air-popped popcorn instead of chips.

Seek Support

If you find it challenging to control your cravings, consider seeking support from a registered dietitian, therapist, or support group. They can provide strategies and encouragement tailored to your specific needs.

Remember, you’re not alone in facing these cravings, and it’s entirely possible to make healthier choices without depriving yourself completely. By incorporating these tips and staying mindful of your eating habits, you can combat the effects of the brain’s love for fats and sugars while still enjoying the pleasures of good food. It’s all about finding that tasty balance!

March 29, 2024

Could Ozempic Ignite Food’s Healthier Future?

Today, the weight loss drugs highlight a consumer movement against processed and ultra-processed foods. These foods have added ingredients such as sugar, salt, unhealthy fats, and artificial colors that provide no nutritional value…except great taste.

Eaten as an indulgence, they are not terrible. But, unfortunately, many people indulge in these treats as a dietary staple.

The Search for Nutrition

Consumers today are looking for nutritious foods. Foods that not only treat existing diseases but prevent ones from appearing. Foods that help you manage your health and help you age gracefully, with ‘food as medicine’ the sought-after goal.

Innova Market Insights identified nutritional value and balanced nutrition, along with naturalness are important for consumers.

Ingredients containing protein, Omega-3, fiber, vitamins, prebiotics, probiotics, and even esoteric mushrooms such as ashwagandha and lion’s mane are high in demand. Mintel also identified a changing attitude toward extending life in good health.

How GLP-1 Drugs Affect Our Diet

Further fueling demand for a healthier, more nutritious diet are among those taking a new class of prescription drugs: GLP-1 agonists. These medications, like Ozempic and Wegovy, help lower blood sugar levels and promote weight loss.

Morgan Stanley’s research survey of 300 patients taking a GLP-1 agonist found that these drugs reduced their daily appetite by 20-30 percent. They lost their appetite for candy, sugary drinks, and baked goods, creating room for adding healthy foods to their diet.

Especially as those on the GLP-1 drugs are not that hungry and might not meet the full 2,000-calorie minimal daily requirement, it is essential that what they do eat in a day provides their full complement of minerals and vitamins.

As the obesity epidemic continues to rise, so will the associated health issues such as heart disease, type 2 diabetes, certain cancers, and fatty liver disease.

Today, about 69 percent, or 178 million adults, are either overweight or obese. Adult obesity is at 42.4 percent and is expected to climb to 50 percent in just six years.

GLP-1 drugs seem to hold the answer to obesity, heart disease, and diabetes. Morgan Stanley estimated that 7 percent of the U.S. population will be take GLP-1 medications by 2035. This equates to a potential $44 billion market by 2030.

Will Food Sales Decline?

Grocers and consumer products companies worry about the future if more and more people are cutting 20-30% of their calories out of their diet.

In the fall of 2023, Walmart announced that it had seen a slight drop in food demand due to appetite-suppressing medications. It might be too soon to tell given that there is such a small percentage of the population on these weight loss programs, but as the numbers increase, how will CPG companies prepare?

However, CPG companies and grocers can benefit from this trend; consumers don’t have to be hurt by purchasing less food. Of course, if everyone ate more fruits and vegetables and fewer cookies, then obesity would not be an issue.

At D2D, we have written about changing one’s diet, but it is hard. What you eat is what you crave. Can anything be done to meet our nutritional needs while sating our tastebuds?

**How about a Healthy Oreo?**

There are over 14 unique Oreos to choose from, with ‘Double Stuff’ being our favorite, mostly because it is reminiscent of our childhood.

But sadly, there is no benefit to eating these every day. Despite their great taste, they have no nutritional value, 12 grams of sugar, and 150 calories for just two cookies. They would be considered an indulgence and not a ‘food’.

What if the Oreo had the same basic ingredients but with added health benefits?

What if the creamy filling included Omega 3s for heart health, and fiber in the cookie for lowering cholesterol, aiding gut health, and reducing the risk of heart disease? Some vitamins like D3 could be added as an extra immune benefit. Instead of sugar, there could be stevia to keep the taste.

The mouthfeel and taste that any saturated fat provides could be replaced by an alternative fat from a plant oil called Epogee.

To be fair, in 2021, Mondelez did try to launch the Oreo Zero in China. Instead of sugar, they used sucrose and glucose, which gave a different taste from the original Oreo. They chose China because those consumers like less sugar in their snacks. Needless to say, it was not a success. Some of you readers might remember the backlash against the ‘New Coke’ in 1985. A change in the 99-year formula was a complete flop because Coca-Cola lovers liked the ‘Real Thing’.

How can CPG Companies Benefit?

But are CPG companies ready to make such big changes? Already, many are starting to address their concerns about the potential for declining food consumption.

According to Food Dive, Coca-Cola and PepsiCo have introduced small cans in response to consumers cutting back on sugar. Also, snack companies have created 100-calorie small snacks. Some have reduced salt and others have reformulated their products for added nutrition. But is it the right answer?

CPG companies have a range of opportunities to create healthier products. These changes can have meaningful impacts on consumer health.

How can the pharmaceutical industry influence the snack industry?

Healthier Product Formulations:

CPG companies can reformulate existing snacks to align with healthier profiles. For instance, reducing added sugars, saturated fats, and sodium content.
Whole grains, fiber, and protein can be added in to create more satisfying and nutritious snacks.
CPG companies can focus on nutrient-dense options that provide sustained energy.

Functional Ingredients:

Incorporating functional ingredients like prebiotics, probiotics, Omega-3, turmeric, and additional antioxidants can enhance the nutritional value of snacks.
GLP-1 users may want to seek snacks that support gut health and overall well-being.

Portion Control and Mindful Snacking:

Ozempic’s appetite-suppressing effects may encourage consumers to eat smaller portions.
CPG companies can develop snack packs with smaller, healthier portions, promoting mindful eating.
GLP-1’s impact on cravings could lead to decreased consumption of empty-calorie snacks (e.g., sugary treats).

Marketing Strategies:

Highlighting diabetes-friendly, weight-conscious, or blood sugar-friendly snacks can resonate with GLP-1 users.
Transparent labeling and clear health benefits can attract health-conscious consumers.

Collaboration with Healthcare Professionals:

CPG companies can collaborate with healthcare providers to educate consumers about healthier snack choices.
Ozempic users may appreciate guidance on suitable snacks to complement their treatment.

March 14, 2024April 12, 2024

Are we what we eat? A Netflix film thinks so…

Netflix’s “You Are What You Eat: A Twin Experiment,” directed by the acclaimed Louie Psihoyos, presents a look at the effects of diet on health through the unique lens of an 8-week ‘controlled’ study by Stanford University. The documentary series, released in January 2024, unfolds the intriguing findings from an experiment involving 22 sets of genetically identical twins.

The overarching message of the series is that ‘meat is bad for you, and plants are good for you’, as is seemingly made evident by Dr. Christopher D. Gardner, Ph.D., the study’s author and principal investigator. However, a closer examination of the study uncovers limitations and concerns.

The study’s premise was straightforward: each twin was assigned a different diet—one vegan, one omnivore—both seemingly balanced and nutritious. Initially, the twins received pre-prepared meals to ensure dietary adherence, followed by a transition to self-prepared meals for practical application. Commentators then chime in to provide additional insights based on their expertise, including NYC Mayor Eric Adams, Senator Cory Booker, Dr. Michael Greger, and Marion Nestle.

Considering Overall Health

We agree that a diet rich in fresh produce and limited in red meat is certainly the way to go!

But before you jump into all vegan diet, consider some of the drawbacks and how to manage them. This film entices you to become a vegan because the twin that eliminated meat showed significant outcomes: a 10% to 15% decrease in LDL cholesterol, a 25% reduction in insulin levels, and a 3% weight loss—all achieved through whole, plant-based foods without any animal products. Conversely, those on the omnivore diet showed no significant health benefits.

While the vegan group experienced positive changes in their LDL cholesterol (the bad one) and weight loss, they also had negative changes in HDL cholesterol (the good one) and triglycerides (bad fat). High triglycerides may contribute to the hardening of the arteries or thickening of the artery wall, therefore, contributing to heart disease.

Furthermore, the oversight of potential risks associated with Vitamin B12 deficiency in the documentary is a significant concern. Vegetarians need to take a B12 supplement to make sure they have enough of this crucial nutrient for their overall health, particularly for the proper functioning of our nervous system and the production of red blood cells.

Additionally, the documentary‘s observation that the weight loss in the vegan group primarily consisted of muscle loss raises concerns about the impact of unbalanced weight loss strategies.

Losing muscle mass during weight loss is generally undesirable because muscle tissue plays a crucial role in metabolism, physical strength, and overall well-being.

Muscles help burn calories and support daily activities, and their loss can lead to a decrease in metabolic rate, making it harder to maintain a healthy weight.

Another noteworthy concern is its feasibility as a long-term diet. Most participants in this study reported lower dietary satisfaction with a vegan diet suggests that long-term adherence to such a diet may be challenging for many individuals. This aspect challenges the feasibility and practicality of adopting a vegan lifestyle for a substantial portion of the population.

If you’re interested in adopting a better way of eating that eschews the potential bias, the study’s limitations, potential deficiency risks, and the challenges associated with long-term dietary adherence, consider The Mediterranean Diet. This tried and true eating style has the most peer-reviewed research showing its positive effects towards living a long and healthful life.

And should you want your diet to factor in particular health concerns, consider researching epigenetics. This is the study of how your behaviors and your environment can cause changes in how your body reads your DNA.

Ideological Issues

There are plenty of healthy vegans, so that is not the issue. It seems as though those affiliated with the documentary is using diet to make a political stance on meat.

This becomes evident when we consider the affiliations of Dr. Gardner one of the study authors, who is connected to Beyond Meat, a prominent producer of plant-based meat alternatives. While financial conflicts of interest were disclosed in the study, there is also a strong conviction in promoting a plant-based diet.

The film also focuses on animal welfare concerns associated with meat production but fails to address issues related to growing our food. Every single bite we take has its own, including labor issues, pesticide concerns, and water usage, to name a few.

By solely emphasizing animal rights, the documentary neglects broader ethical and environmental considerations in our food system that span to crops and plant-based diet foodstuffs as well. This documentary falls into the same category as so many others.

Not The First…and Certainly Not The Last

Consumers are often drawn to exciting and visually compelling documentaries about food, especially when they promise groundbreaking revelations about nutrition and health.

These documentaries can be engaging, emotionally charged, and persuasive, making them highly effective in shaping public opinion. However, it’s important for consumers to recognize that these films are often crafted with a specific agenda or perspective in mind and overlook some core components.

While documentaries can provide valuable insights into various aspects of our food system, they should not be the sole source of information when it comes to making important dietary decisions. Here’s why consumers should exercise caution and seek factual resources for nutrition information:

To make informed decisions about nutrition, consumers should seek out a variety of reputable, evidence-based resources. These can include peer-reviewed scientific journals, registered dietitians or nutritionists, government health agencies, and academic institutions specializing in nutrition and health research.

By consulting a range of sources and critically evaluating information, consumers can make dietary choices that are based on a well-rounded understanding of nutrition rather than being swayed solely by the excitement of a compelling documentary.

March 6, 2024April 22, 2024

Uncovering Illegal Fishing Boats

Growing up in northern New England, we were spoiled with abundant fresh, local seafood. It wasn’t until I moved away that I realized how good I had it eating freshly caught fish. The United States imports 70-80% of its seafood, mostly from China, Thailand, Canada, Indonesia, Vietnam, and Ecuador.

My new reality was pulling out my phone at the seafood counter in my grocery store to find out where the catch originated. But with confusing adjectives, like “line caught,” “wild,” “farmed,” “no antibiotic-free,” “pole caught,” and “sustainable,”… I ended up just sticking with salmon farmed in Norway, where I knew the standard was high.

Turns out, I had every reason to be overly cautious. A study released in the January 2024 issue of Nature reports that 75% of global fishing vessels are untraceable. Research jointly conducted by Global Fishing Watch, the University of Wisconsin-Madison, Duke University, UC Santa Barbara, and SkyTruth, gave concrete insights into this murky world of “dark vessels”. These stealthy ships roam the seas, plundering marine resources without a trace.

Understanding Dark Vessel Fishing

Dark vessel fishing ships operate well beyond the reach of regulation and oversight, hence the name ‘dark’. Their impropriety threatens the delicate balance of marine ecosystems across the globe, not to mention posing a significant concern to global food security, economic stability, and the livelihoods of millions of people who depend on the ocean for sustenance.

The fishing industry has experienced a slowdown in recent years. Prolonged COVID shutdowns and overfishing in previous decades, as well as an increase in on-land and shore-based aquaculture operations, have contributed to decreased demand. Despite this, seafood remains a $250 billion market, with an estimated loss due to illegal fishing as high as $23.5 billion.

Illegal, unreported, and unregulated (IUU) activity continues to proliferate, prompted by an increasing demand for fish. As long as there are fish to capture, these stealthy ships will attempt to reap profits by exploiting fishing grounds beyond the reach of authorities.

IUU fishing vessels use a variety of tactics to evade detection, from turning off or manipulating their automatic identification system (AIS) transponders to operating in remote and poorly monitored ocean regions. The result is a cat-and-mouse game between authorities and illicit operators, with significant implications for marine biodiversity and the sustainability of global fisheries.

“A new industrial revolution has been emerging in our seas undetected—until now. On land, we have detailed maps of almost every road and building on the planet.

In contrast, growth in our ocean has been largely hidden from public view.”

– David Kroodsma, study author, Global Fishing Watch

Identifying Dark Vessels

The study, conducted by an international team of researchers, analyzed satellite data and harnessed the power of artificial intelligence to track the movements of dark vessel fishing boats to identify hotspots of illegal fishing activity and gain a deeper understanding of the factors driving these activities.

The study’s findings paint a troubling picture of the prevalence of dark vessel fishing across various regions of the world, even in marine protected areas like the Galapagos Marine Reserve. Their study also found more than 25 percent of transport and energy vessels are considered “dark.”

“Historically, vessel activity has been poorly documented, limiting our understanding of how the world’s largest public resource—the ocean—is being used.

By combining space technology with state-of-the-art machine learning, we mapped undisclosed industrial activity at sea on a scale never done before.”

– Fernando Paolo, study author, Global Fishing Watch

Collecting and analyzing the incomprehensible amount of data (2 thousand terabytes worth) needed to find this specific information was no small feat. Thankfully, these brilliant researchers mined disparate sets of public data to pinpoint exact locations of fishing vessels, both traceable and non-traceable.

They started with amassing satellite images of coastal waters worldwide from the European Space Agency from 2017 to 2021. They then created proprietary automated technology to identify which of those vessels were fishing boats. Next, the researchers compared images of the ships with public records disclosing their AIS location to determine which vessels did not broadcast their whereabouts.

Armed with this information, they create a “heat map” to show legal and illegal fishing activity across the globe:

Targeting Dark Vessel Locations

One of the key insights revealed by the research is the concentration of dark vessel fishing activity in some geographic regions.

Despite public AIS records indicating a somewhat distributed sprawl across most continents, these researchers prove that most illegal activity occurs in Asia.

The study identified several regions in Asia as the primary hotspots of IUU activity, notably Southeast and East Asia.

These regions are characterized by complex maritime disputes, porous borders, a vast array of fish species, and limited law enforcement presence to oversee farmed aquaculture practices, environmental protections, water toxicity, and many other factors.

“Publicly available data wrongly suggests that Asia and Europe have similar amounts of fishing within their borders, but our mapping reveals that Asia dominates — for every 10 fishing vessels we found on the water, seven were in Asia while only one was in Europe.

By revealing dark vessels, we have created the most comprehensive public picture of global industrial fishing available.”

–Jennifer Raynor, study author, University of Wisconsin-Madison

This lethal combination creates fertile ground for dark vessel operators to carry out an unconscionable number of illicit activities, especially in specific hotbeds of IUU activity:

Korean Peninsula

In East Asia, the waters off the Korean Peninsula have become premier battlegrounds in the fight against IUU fishing, with crustaceans, shellfish, and finfish populating the waters.

Also of note, South Korea is the largest global consumer of seafood. Surprisingly, 65% of their seafood is imported, despite their seemingly abundant waters.

Bay of Bengal

Similarly, the Bay of Bengal off the coast of South Asia’s Bangladesh and Myanmar, has emerged as a hotspot of illegal fishing activity, where 100% of all fishing activity is not tracked.

And to make matters worse, some fishers off of these shores use poison to catch the area’s abundance of finfish and shrimp. This not only damages the health of those who consume the poisoned products, but it also endangers the largest mangrove forest ecosystem in the world.

Strengthening Global Cooperation & Enforcement Efforts

This study can serve as a loud and clear warning sign for all of us. Addressing the scourge of dark vessel fishing requires international cooperation, significant investment in monitoring and onsite enforcement, and promoting sustainable fishing practices are all essential components of a comprehensive strategy to combat IUU fishing.

Though daunting, this undertaking would help recover an estimated global economic loss due to illegal fishing as high as $23.5 billion annually. Not to mention the restoration of vulnerable coastal communities and local economies suffering from devastating poverty and food insecurity.

Furthermore, this methodology can be easily adapted to tackle other global issues, like climate change. Mapping all vessels can improve estimates of oceanic carbon emissions and track marine degradation.

“Previously, this type of satellite monitoring was only available to those who could pay for it. Now it is freely available to all nations.

This study marks the beginning of a new era in ocean management and transparency.”

– David Kroodsma, study author, Global Fishing Watch

Much can be learned from this team of researchers in terms of determination to source discreet data sets around the globe, innovative implementation of artificial intelligence, and cross-organization cooperation. If we follow suit, we can find new ways to shine a light on these activities and hold those responsible for their crimes.

What We Can Do Today

We can empower ourselves right away by realizing the trickle-down effect of our everyday purchase decisions. If we don’t buy fish products sourced from countries like Bangladesh, Myanmar, and other areas of the world with rampant dark vessels, fewer IUU ships will bother fishing in less lucrative territories.

As for discrete locations, if you prefer wild-caught, stick with fish caught in the northern shores of Europe. For farmed, consider fish from reputable countries like Norway, Scotland, Canada, and Chile.

Organizations focused on sustainable seafood can provide practical, research-based recommendations, too. Seafood Watch creates helpful guides to better navigate our grocery aisles and stick to more sustainable species and acceptable countries of origin (here’s the Watch’s guide for shrimp). You can also keep an eye out for the Marine Stewardship Council’s blue “MSC” label to stick with sustainable fish species.

Still can’t find the country of origin for the fish you want? Ask someone, whether it’s the associate behind the seafood counter, customer service at the grocery store, or the waiter who must ask the chef. If many of us ask this question wherever we purchase seafood, more industry players will be compelled to start readily providing these details.

March 1, 2024March 1, 2024

Food Security: A Critical Element of Global Conflict

Psychologists tell us we all have the same instinct. When threatened, our first instinct is to flee – just get away from the problem. Walk away from the bully. Leave the bar when the debate over the “greatest quarterback of all time” gets too heated. Go to the other end of the table when that in-law starts on the all-too-familiar political rant at the family reunion dinner. (And in my family, just get out of town until the grand jury is no longer in session.)

And around the world, the issue is much more serious. For millions of people worldwide, the option has become more drastic —

Simply pack up everything you can carry and head for the border.

Recent migration trends

The United Nations in 2020 estimated there were 281 million emigrants worldwide, or roughly 3.6 percent of the entire global population. The flow of people occurs around the world – Europe, Asia, Africa, North and South America – no area is immune.

In the United States, authorities last year admitted over 820,000 migrants, up from 797,800 in the previous year. Border officials report the flow of all immigrants into the United States – euphemistically referred to as “encounters with authorities” — was more like 2.8 million, up from 2.7 million in 2022.

Immigration has been a key factor in U.S. growth and development, certainly. “Migrant stock” – meaning those living in the country now but born in another country – in 2015 was estimated at more than 46 million – or more than 14 percent of our entire population.

The United States added 1.6 million to our population last year, bringing us to 334.9 million, according to the U.S. Census Bureau. Of that increase, more than two-thirds came from international migration. With a U.S. birth rate of just 12 births per 1,000 people, migrants drive our nation’s population growth.

Conflict ignites flight…or fight

The flood of people seeking to flee their home countries attracts widespread attention.

For instance, in 2023, 1.55 million people fled Sudan to nearby countries such as Ethiopia, Egypt and Chad because of a war between the Sudanese Armed Forces and the Rapid Support Forces. Since the war began, over 6 million have fled Ukraine for parts of Europe. And so do a comparable flood of stories about armed conflict around the world. The two phenomena may have more in common than the headlines reveal.

Those same psychologists who explain our propensity for “flight” also point to another human characteristic – the “fight or flight” syndrome. What happens when it’s simply impossible to flee a bad situation? What happens when you simply can’t run to a new home, a new town, or a new country? And what are the reasons so many places around the world seem to have taken the “fight” option?

There are no easy answers to those questions.

The sheer scale of the problem is immediately daunting. The Council on Foreign Relations (CFR) currently follows more than 20 active global conflicts, spanning the entire globe, plus major lingering arenas of conflict in places like the Middle East, India and Pakistan, and large parts of Africa.

Some are long-standing territorial disputes, some the latest front in a continuing history of corruption and political instability. The specific combination of contributing factors may vary from each situation to another. However, it is possible to see some of the broad categories of causes of open conflict. Think of the situation in just a few key areas:

Open and hidden aggression

As the long-running battle in Ukraine makes clear, sometimes conflict can be triggered by outside forces – one country or outside entity intent on seizing control, economic resources, or other perceived national interests. The aggression can be an open invasion, as in the case of Ukraine, or through continuing acts of terrorism designed to produce the same results.

Many regional conflicts are rooted in a continuing pattern of terroristic acts, with proxy agents providing a thin veneer of deniability among nations. This kind of aggression usually has been bubbling for generations and maintains perpetual full employment in diplomatic circles.

The vicious circle of poverty, food security & hunger-related disease

When people can’t afford or are denied access to the nutritious food they need, their health suffers dramatically. Poor, oppressed, starving people have nothing to lose by taking up arms, especially if flight is made dangerous or impossible. The “Arab Spring” of the 2010s sprung in part from the rising cost and increasing lack of food.

The United Nations Food and Agriculture Organization (FAO) estimates that levels of malnourished populations have been rising steadily since 2014 around the world, reaching 8.9 percent of the world’s population prior to the COVID-19 pandemic. Between 2018 and 2019 alone, the number of hungry people expanded by 10 million.

The World Health Organization (WHO) estimates the ranks of the global malnourished have increased by over 150 million since then. If people will take up arms over a tank of gasoline, imagine what they will do to ensure food for their families.

The incidence of natural disasters

Floods, drought, high temperatures, hurricanes and typhoons, earthquakes – all destroy homes, communities, and lives. But some catastrophes can also fuel food insecurity or social unrest, destroying local agricultural productivity and the food supply chain.

Significant damage to the natural resource base can be a strong influence on the willingness of people to relocate – or to fight for those resources possessed by others. The conflict may be between nations, or within one, as the situation in Somalia has made clear. Civil war can be just as vicious as international conflict.

Breakdown in social order & institutions

Modern society is rooted in the presence of certain basic institutions and systems: efficient and effective government administration, a fair and impartial legal system, a stable financial system, some form of functioning, transparent market system to establish prices and value, and fundamental human services such as safe water, power and personal protection.

Criminality and especially criminal violence must be controlled. When any of those critical elements of society fail or are called into question, the foundation of social stability is threatened. When corruption and incompetence reach critical levels, strikes, street demonstrations, political resistance –and conflict – become increasingly appealing options – and the source of many civil wars plaguing nations on the CFR list.

Taking a closer look

Ask Venezuela for details, if you want – or any country plagued by government failure to protect its citizens and internal terrorist attacks. You can learn more about Venezuela’s conflict-ridden system below; Somalia and Gaza & West Bank are also listed to serve as tragic examples of designated conflict areas, too.

February 21, 2024March 1, 2024

Can We Eat to Improve the Climate?

Growing, harvesting, processing, and transporting our food takes about 17% of all the fossil fuel used in the United States. With the ambitious goal of reaching net zero emissions by 2050, consumers are searching for foods that require fewer fossil fuels. Is this realistic?

Quantifying Energy Used for Food

We recently read How the World Really Works, the most recent book by Vaclav Smil, a distinguished Professor Emeritus at the University of Manitoba. Smil has published 47 books and more than 500 papers on the research in energy environmental and population change, food production, history of technical innovation, risk assessment, and public policy. Bill Gates considers him one of his favorite authors.

In his latest book, Professor Smil explored the improvements the world has made since the early 1800s. He explains “In two centuries the human labor to produce a kilogram of American wheat was reduced from 10 minutes to less than two seconds.” He also talks about the importance of fossil fuels and the world could not provide enough food to feed all of us without them.

Smil also delves into food production and its associated energy use. In fact, he had the patience to calculate how much energy it takes to make a loaf of sourdough bread, raise a chicken, grow a tomato, and eat seafood. He averaged out an itemized estimate using production numbers around the globe.

This sounds like a painstakingly long and detailed effort, with considerations for crop and livestock cultivation; facilities management; processing, production and packaging; and all distribution required along the way. But the results were interesting and surprising!

Bread’s Energy Journey

Sourdough bread is a staple around the world.

The energy it takes to plant, grow, and harvest wheat is crucial in its production. After the wheat is harvested, it is trucked or goes by rail to the mill to be made into flour.

The initial stages of sourdough preparation require the activation and maintenance of the starter culture, which demands consistent temperature control.

Additionally, mixing, kneading, baking and the use of ovens and other kitchen appliances all contribute to energy consumption.

The energy required throughout this journey for a 2.2 pound loaf of sourdough bread is just about 8 ounces of diesel fuel.

Crude for Chickens

Raising chickens involves a fascinating blend of traditional agricultural practices and modern energy considerations.

To maximize production, it is critical to maintain a suitable environment for the birds. They must be fed the right mixture of grains, minerals, and vitamins.

The utilization of electricity for consistent temperature control, ventilation, and lighting, especially in large-scale operations, underscores the intrinsic relationship between energy usage and the well-being of the birds.

Once the chicken is fully grown the birds are transported to the processing facility which turns them into breasts, thighs, and other cuts for the grocery store.

The entire energy for 2.2 pounds of processed chicken is about 11 ounces of diesel.

Holy Tomato!

Tomatoes can require many factors and sources of energy, depending on whether they are grown indoors or out.

Photosynthesis uses the sun’s energy to grow tomatoes outdoors for over eight months. Yet for the 35% of global tomatoes grown indoors, the energy inputs are significantly more because of the substantial energy required to provide heat, light, and nutrients, not to mention the energy needed to make the greenhouse itself.

But even tomatoes grown outdoors require crude oil to make the plastic clips, wedges, sheets, and gutter arrangements for successfully growing a tomato crop.

The energy utilized in production encompasses diverse inputs, from solar energy and traditional machinery to electricity and embodied energy, making its energy calculation highly complex.

The answer for this beloved fruit is not simple, but Smil calculated that, growing 2.2 pounds of tomatoes uses about 21.9 fluid ounces of diesel fuel, on average.

Fuel for Farmed Salmon

On average, the energy consumption for seafood production is relatively high.

It takes approximately 23.6 ounces of diesel per 2.2 pound serving, just slightly more than the energy needed for tomatoes.

For example, salmon, a popular seafood choice, is predominantly farmed, which involves significant energy expenditure for fish feed production, transportation to farms, and ultimately to consumers.

Unless sourced locally from specific regions like Chile, Norway, Scotland, or Western Canada, considerable energy is expended in the entire process from farm to table.

Of course, one can imagine the amount of fuel used to catch, freeze, and transport wild-caught fish. Professor Smil suggests that opting for sardines, which are rich in omega-3s and have lower environmental impacts, can be a more sustainable choice.

Is Energy Estimation Possible?

We were shocked when we found out that raising 2.2 pounds of chicken required just a third of the energy needed to cultivate the same weight of tomatoes. This proves that our food system is much more complicated than it appears.

We wrote about climate conscious eating and pointed out that it is not just about the energy used, we have to also consider water. To grow just one ounce of nuts takes anywhere from 3.2 gallons to a whopping 28.7 gallons for almonds.

Farming takes multiple kinds of energy. Human energy – plain old hard work and effort. Solar energy – sunlight for photosynthesis. Wind – for pollination. And just as important, fossil fuel energy, including diesel and gasoline for farm machinery, plant equipment, and transportation.

Used appropriately, energy increases productivity and distribution across our food system, therefore increasing profitability for farmers. Without that energy, the whole system collapses.

End of story, turn out the lights, dinner is over.

“Our food is partly made not just of oil, but also of coal that was used to produce the coke required for smelting the iron needed for field, transportation, and food processing machinery; of natural gas that serves as both feedstock and fuel for the synthesis of nitrogenous fertilizers; and of the electricity generated by the combustion of fossil fuels that is indispensable for crop processing, taking care of animals, and food and feed storage and preparation.”

– Prof. Vaclav Smil

The complexities of our food system are vast. As we push our cart through the grocery aisle, how do we really know whether the food we eat is farmed sustainably and uses energy and water responsibly? Are you curious?

Would you pay more to know exactly how much energy and water was used to make the food you are eating?
Would you like to see it on a label?
Would it affect your food choice?

February 15, 2024February 21, 2024

Can dairy & meat help fight cancer?

Dietary nutrients play a crucial role in providing your body with energy, building blocks, and regulatory molecules. How all these nutrients work together is not always clearly understood; however, this recent research from the University of Chicago and Emory University shows a nutrient found in meat can help your immune system fight cancer.

What is TVA?

TVA, or trans-vaccenic acid, is a long-chain fatty acid found in meat and dairy from grazing animals, like cows and sheep. Published in the journal Nature, the research focused on the impact of TVA on CD8+ T cells, a critical component of the immune system responsible for infiltrating tumors and destroying cancer cells.

The study found that higher levels of TVA in the blood correlated with a better response to immunotherapy treatments, suggesting TVA’s potential as a nutritional supplement in cancer therapy.

Dr. Jing Chen, the study’s senior author, emphasized the importance of understanding how nutrients and metabolites from food influence health and disease. Chen’s lab and postdoctoral fellows Hao Fan and Siyuan Xia assembled a library of 235 bioactive molecules derived from food and screened them for their ability to activate anti-tumor immunity in CD8+ T cells.

This is when researchers discovered something pretty interesting about the natural fat called TVA, found in beef, dairy, and even human breast milk. Notably, our bodies don’t make it, but when we consume it, most of it sticks around in our bloodstream. This fat seems to have a knack for switching off a specific part in our cells that is usually turned on by other fats we get from our diet. When TVA flips this switch, it sets off a chain reaction that helps our body cells grow and stay alive.

What’s really exciting is that when scientists gave mice a special diet with extra TVA, their tumors grew much slower, and their immune systems got better at invading and attacking these tumors. This could be great news for cancer treatments. In fact, in early tests with people who were getting advanced cancer therapy, those with more TVA in their blood seemed to respond better to the treatment.

This could mean that TVA might one day be used to help our immune system fight cancer more effectively, although there’s still a lot to learn.

What we do know is that this research could change the way we think about certain fats in our diets and their role in keeping us healthy.

Key Findings on TVA

Boosting Cancer Treatment with TVA:

People with higher levels of TVA in their blood responded better to a type of cancer treatment called immunotherapy, suggesting that TVA might be applicable in helping cancer treatments work better.

Activating Important Immune Cells:

The researchers looked at many different molecules from food to see which could help the immune system fight cancer. They found that TVA is good at activating a specific type of immune cell called CD8+ T cells. These cells are essential because they help hunt down and destroy cancer cells.

Reducing Tumor Growth in Mice:

In experiments with mice, the ones that ate food with more TVA had smaller and slower-growing tumors, especially for melanoma and colon cancer. This shows that TVA might help slow down or reduce the growth of some types of cancer.

How TVA Works at the Molecular Level:

The study used advanced scientific methods to figure out exactly how TVA works. They discovered that TVA turns off a certain receptor on the cell surface, which is usually activated by other types of fatty acids from the gut. By doing this, TVA starts a chain reaction in the cells that’s important for cell growth and survival.

Making Immune Cells More Effective:

TVA changes the way genes work in CD8+ T cells, making these cells better at getting into tumors and fighting them. In experiments, when this specific receptor was removed from these cells, they weren’t as good at fighting tumors anymore, which shows how important TVA’s role is.

Real-World Evidence from Cancer Patients:

When they looked at blood samples from people getting a type of cancer treatment called CAR-T therapy for lymphoma, they found that those with higher levels of TVA responded better to the treatment. Also, in lab tests, TVA helped make a cancer drug more effective at killing leukemia cells.

Sources of TVA

The findings from the University of Chicago study on TVA and its impact on the immune response to cancer offer intriguing insights into the complex relationship between diet and health. However, translating these findings into practical lifestyle and dietary changes requires careful consideration.

TVA has some potentially substantial health benefits, suggesting that specific components of these foods could have beneficial health properties, which challenges the blanket notion that all aspects of dairy and meat are detrimental to health.

Despite its potential benefits, it’s crucial to remember that the study does not endorse excessive consumption of red meat and dairy. Most dietary guidelines advocate for a balanced diet that includes a variety of food sources. If you’re considering increasing your intake of dairy and meat to incorporate more TVA, it should be done in moderation and as part of a balanced diet.

Applying These Findings

The study contributes in a meaningful way to the evolving understanding of meat and dairy in our diet. While overconsumption, particularly of processed meats and high-fat dairy products, has been linked to various health issues, this research indicates that certain components of meat and dairy can have meaningful health benefits. It underscores the need for a nuanced view of these food groups, focusing on quality, quantity, and the overall dietary pattern.

A well-rounded diet rich in fruits, vegetables, whole grains, lean proteins, and healthy fats is still the cornerstone of good nutrition. The potential benefits of one specific nutrient, like TVA, don’t negate the importance of a diversified diet. There are bioactive compounds in many fruits, vegetables, and legumes that are important for your health.

The study hints at the possibility of plant-derived fatty acids having similar beneficial effects. Those following a vegetarian or more plant-based diet might look into research on plant-based fatty acids and their impact on health—keeping in mind the bioavailability of fatty acids in plants vs. animal proteins.

And for those with specific health concerns, such as high cholesterol or heart disease, consulting with a healthcare provider or a registered dietitian before making significant dietary changes is advisable.

February 8, 2024February 21, 2024

Digging In: Regenerative Ranching

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Little Belt Cattle Company is a family-owned and operated working cattle ranch and premium beef company founded by two former special operations veterans, Greg Putnam and Tim Sheehy. Together, they have built a local sustainable supply chain of the highest quality grass-fed and grain-finished premium beef that is raised, finished, and processed in Montana.

Greg talks to us about the challenges and excitement of taking care of approximately 8,000 head of cattle. He speaks to the hard work and dedication of multi-generation ranches, as well as similarities between the military and cattle ranching.

February 1, 2024February 13, 2024

How to live to 100…and beyond

The concept and research surrounding Blue Zones originated years ago from the work of Dan Buettner, a National Geographic Fellow and explorer, along with a team of demographers and researchers. The journey to identify and understand these unique areas began with a demographic and geographic study of regions with unusually high numbers of centenarians and low rates of chronic diseases.

Origins of these Demographic Studies

The concept can be traced back to the early 2000s when demographers Gianni Pes and Michel Poulain identified a region in Sardinia, Italy with an unusually high number of people living to 100 and beyond, called centenarians. They marked these areas with blue ink on a map, which led to the term “Blue Zone.” Dan Buettner, in collaboration with National Geographic and with funding from the National Institute on Aging, took the concept further. He assembled a team of scientists and researchers identify other areas in the world with similar characteristics.

Through this extensive fieldwork, data analysis, and interviews, Buettner and his team identified additional regions that met their criteria for longevity hotspots. These included Okinawa, Japan; Loma Linda, California; Nicoya, Costa Rica; and Ikaria, Greece in addition to the initial region in Sardinia. The team focused on areas with high longevity rates, low incidence of heart disease and other chronic illnesses, and a high proportion of healthy elderly individuals.

Buettner’s work and the concept of Blue Zones were popularized through a National Geographic cover story in 2005 titled “Secrets of a Long Life.” He went on to author several books on the topic, including “The Blue Zones: Lessons for Living Longer from the People Who’ve Lived the Longest,” where he detailed the lifestyles, diets, and practices of people living in these zones.

As you can imagine given this intriguing research, Blue Zones sparked a significant interest in longevity studies. Buettner and his team continued their work, turning the focus towards applying the lessons from Blue Zones to communities and cities around the world.

Key Contributions and Impact

The research in the documentary highlighted the importance of lifestyle factors, such as diet, physical activity, social engagement, and stress management, in promoting longevity and reducing the risk of chronic diseases. Buettner and his organization have worked on initiatives to help transform cities and communities in the United States, applying principles from the Blue Zones to improve public health and wellness.

The research on Blue Zones represents a groundbreaking approach to understanding longevity, emphasizing the role of environmental and lifestyle factors in shaping health outcomes. As we often write and research about here at Dirt to Dinner, it is about both mind and body health.

How can I live to be a Centenarian?

These centenarians didn’t just start these habits at age 80, this lifestyle has been an integral part of their entire life. Improving our health now in all these aspects of daily living will affect our health as we age.

Dietary Practices: Foundation of Health and Longevity

A diverse range of vegetables, fruits, whole grains, legumes, nuts, and seeds, forms the bedrock of daily nutrition
Meat is consumed in significantly smaller quantities, often as a small side or a special occasion dish, rather than a daily staple
Emphasis is placed on eating foods that are local and seasonal, thus ensuring that meals are fresh and nutrient-rich
Concepts like “Hara Hachi Bu” in Okinawa, advocates for eating until one is 80% full, exemplify mindfulness in eating habits

Seamless Integration of Physical Activity

Unlike the structured exercise routines common in many cultures, physical activity in Blue Zones is seamlessly woven into daily life and includes walking, gardening, and performing household and occupational tasks that require physical exertion
These activities are adaptable and can be sustained throughout life, suitable for a wide range of ages and physical capabilities

Work-Life and Family Balance: A Harmonious Blend

There is a cultural disposition towards maintaining a healthy balance between work, family, and leisure, contributing to overall well-being
Strong familial ties and active participation in community life centers around multi-generational living and community-centric lifestyles
These cultures place a lower emphasis on work-related stress and prioritize leisure and rest, including practices like napping and socializing

Reduced Dependence on Technology and Digital Media

Populations in Blue Zone areas prefer real-world interactions
Residents talk to each other in person, thus fosters deeper personal connections and community involvement

The Vital Role of Social Networks and Community

Strong social ties, encompassing family, friends, and broader community networks provide both emotional support and practical assistance
Regular social events, be it communal meals, religious ceremonies, or local festivities, are central to maintaining and strengthening community bonds
The depth and quality of these social connections play a significant role in emotional well-being, fostering a sense of belonging, happiness, and security

How to Start Today

The examination of Blue Zones in the recent documentary offers profound insights into the symbiotic relationship between lifestyle, environment, diet, physical activity, and social connections in fostering longevity.

By understanding and integrating these principles, individuals, and communities worldwide can adopt practices that not only extend lifespan, but also significantly enhance the quality of life during those years.

Achieving this delicate balance can seem overwhelming and near impossible. Take it in chunks. Work on one or two things at a time.

Get your diet in a good place and work on adopting a Mediterranean-type diet.
Follow that up with good physical activity but allow yourself time for rest and recharging with loved ones.
Work-life balance in our modern culture is always a struggle, something that many of the Blue Zones don’t face to the same degree as those in metro areas, for example, or those who have demanding roles; just be cognizant of where you spend your mental energy.
Do you control your use of technology? Reduce your phone and social media use. Call up or visit with a friend or family member rather than texting them. Even Instagram and Facebook are not really warm connection points. They take you out of the present, and can often cause unneeded stress.

January 25, 2024

Top Food Trends to Watch in 2024

Each year, consumer market intelligence platform Mintel reports on the trends in the food and drink industry for the year ahead. These trends are not only indicative of changing tastes but also reflect the growing importance of health, technological innovation, and sustainability in the industry.

Trend #1: Processed Food Transparency

In recent years, consumers have become more health-conscious and informed about the foods they consume. Here are some of the reasons why:

Consumer Awareness

High-quality productions on various streaming platforms, like The Blue Zone and You Are What You Eat, and popular, research-backed books like “Outlive” help to conveniently and effectively educate consumers on health.

Accessible media like these compel consumers to make healthy choices that limit the potential dangers of ultra-processed foods that contain additives, preservatives, and high levels of sugar, salt, and unhealthy fats.

Ingredient Scrutiny

Consumers are scrutinizing food labels for ingredients, looking for transparency and labels with fewer items. They want to understand what’s in their food and how it’s made.

For example, if a granola bar touts “three main ingredients: almonds, peanut butter and chia seeds,” they don’t want to then see a list of 20 additives on the back of the label.

Clean Label Movement

The trend aligns with the broader “clean label” movement, where consumers have a concern about processed foods and seek products with less than four artificial or unfamiliar ingredients, mimicking what they might use in their own kitchens.

Brand Considerations

Brands can respond by providing clear and transparent information about their products’ ingredients and processing methods, emphasizing aspects that enhance nutrition, reduce contaminants, or improve sustainability. They may also reformulate products to meet evolving consumer preferences. Consider this question:

How can food manufacturers and brands effectively communicate the level of processing in their products to consumers who are increasingly concerned about this aspect?

Trend #2: Climate Concerns, but Comfort Endures

Sustainability Expectations

Consumers are increasingly concerned about the environment and expect food and drink companies to demonstrate their commitment to sustainability. This includes reducing carbon footprints, using eco-friendly packaging, and supporting ethical sourcing practices.

But Comfort Remains Priority

Despite these sustainability concerns, consumers still prioritize comfort when it comes to food and drink. In times of crisis, people turn to familiar and comforting foods for solace.

Brand Considerations

Brands must strike a balance by creating products that are eco-friendly, satisfying, affordable, and convenient. This can include a variety of plant-based foods, locally sourced foods, whole grains and legumes that require less intensive growing inputs, or foods with sustainable packaging.

Also, brands that can provide clear, verified sustainability claims on their products are likely to gain favor with consumers who are becoming more discerning about greenwashing and false eco-friendly claims. Consider this question:

How much more are consumers willing to pay for sustainable, lesser-processed food products? Or does price sensitivity continue to dominate purchasing decisions?

Trend #3: Age, Reframed

Changing Attitudes

The trend reflects changing societal attitudes toward aging. In the past, aging was often stigmatized, and certain life stages, such as menopause, were considered taboo topics.

Healthy Aging

The concept of extending the period of life spent in good health, is becoming a priority. Consumers, particularly Generation X, are embracing a new approach to healthy aging. They seek ways to extend their healthy years, focusing on wellness and quality of life.

Brand Considerations

Brands can cater to this demographic by offering products and services that support healthy aging.

They also have an opportunity to educate and support consumers as they navigate different life stages, providing information and products on nutrition, exercise, mental health, and overall well-being.

Consider this question:

What innovative approaches can brands take to promote and support healthy aging, especially among Generation X, and what role does nutrition play in this endeavor?

Trend #4: Optimized Diets

Technology Integration

Technology is playing an increasingly integral role in the food and drink industry. Artificial intelligence, in particular, is transforming the way consumers plan meals, shop for groceries, and prepare food.

AI Meal Planning

AI-driven meal planning apps can generate recipes based on dietary preferences, available ingredients, and nutritional goals. This simplifies the meal planning process for consumers.

Efficiency and Convenience

Emerging tech solutions, such as automated shopping lists and personalized alerts, are making meal preparation more efficient. Consumers are adopting these technologies to streamline their daily routines. An example here?

Retailer Engagement

Retailers are engaging consumers with real-time shopping assistance through AI-driven push notifications, helping shoppers find products and ingredients while in stores or online.

Brand Considerations

They are utilizing AI to analyze consumer feedback and data to inspire the development of new products. AI can identify trends and preferences, leading to the creation of innovative and convenient food and drink items. Consider these questions:

In the era of optimized eating, what emerging technologies and applications are poised to revolutionize meal planning, shopping, and cooking, and how can consumers leverage these tools effectively?

And what role will data-driven insights and analytics play in helping businesses stay ahead of these trends, adapt to changing consumer preferences, and make informed decisions?

Charting a Flavorful Path Forward

As we embark on this dynamic journey into the year ahead, let us savor the excitement of culinary innovation and the potential for a more conscious, convenient, and delicious dining experience.

These trends are not mere predictions; they are guideposts for a future where our plates are filled with flavors that are not only tantalizing but also aligned with our evolving values and aspirations.

Here are some of the larger, interrelated questions that keeps us at Dirt to Dinner up at night that we are eager to explore further as 2024 unfurls:

Are there any regulatory changes or policies on the horizon that might impact the food and drink industry in North America in 2024, especially in relation to sustainability and labeling?
Are there specific sectors within food and drink that are expected to experience more pronounced shifts due to these trends, and how can businesses in those sectors prepare for these changes?
Which brands are successfully implementing these trends into their products, and what lessons can we learn learn from them?

These questions represent critical aspects of the evolving food and drink landscape that we plan on keeping a close eye on here at Dirt to Dinner. Addressing them will be essential for industry players, policymakers, and consumers as they navigate the culinary journey in 2024 and beyond. Brands that can navigate these trends effectively are likely to connect with consumers and stay competitive in the evolving North American market.

What questions are we missing here? Send your comments and queries to: connect@dirt-to-dinner.com

January 17, 2024January 18, 2024

Ag Scorecard Sets Stage for Lively 2024

Dirt to Dinner took a look at just a few of the major issues and events of the past year. We’re exploring not only what happened in food & ag across the globe, but also those who gained and those who suffered from these events. Ultimately, why we all should care about our ever-evolving food system.

Without further ado, here are the top food & ag issues we faced in 2023:

Global Food Scorecard

The Farm Bill, a comprehensive package of legislation governs food production, rural economic support, and supplemental nutrition, creates the blueprint for our national food system. It was slated for review in 2023, but passage was detrimentally delayed due to inter-party disagreements on multiple fronts, mostly related to spending levels. Action has been promised for the neglected Farm Bill in 2024.

Despite continuing conflict, the Ukraine war remains a critical component of our global food system and a major source of foodstuffs for the Middle East, Africa, parts of Europe and other destinations. But armed conflicts around the world continue to threaten disruptions to the global flow of commodities and food. Conflicts around the globe continue to expand, with little reason to expect a clear resolution anytime soon. Ukrainian farmers have shown a remarkable resiliency and capacity to maintain both the production and trade important to our global food system.

Drought & natural disasters in the western United States and other parts of the world compromised crop levels, often significantly. The National Oceanic and Atmospheric Administration noted a record 28 major weather events in the United States alone, causing $93 billion in damage. The year began with over 46 percent of the contiguous U.S. officially in drought. Hot, dry conditions in key global production areas cut stocks of wheat and other crops, with significant price gyrations.

A virulent strain of avian flu spreads rapidly and causes high death rates among many forms of poultry. The outbreak that began in 2022 continued into 2023, leading to losses in chicken, turkey and other poultry flocks estimated at 21.5 million birds. That’s down from almost 57 million in 2022, but more than enough to send price shock waves across grocery shelves almost everywhere. Research continues on the threat to human health posed by this virus, with the Centers for Disease Control advising us to watch for flu-like symptoms nonetheless.

Labor shortages plague all segments of our food chain. Reports of rising concern about a serious lack of willing labor recurred throughout 2023, as farmers, suppliers, food manufacturers, retailers and even food-service providers faced sometimes serious staff shortages. Part of the problem: increasing reluctance to do field work when other less-physically demanding opportunities were available, and immigration remains a political hot potato.

Regarding inflationary pressures, consumers say enough is enough. Food price increases have cooled a bit – dropping to a mere 5.8 percent, from 2022 levels around 10 percent and 2023 peak of 10.1 percent. But consumers have shown increasing cost-consciousness that pressures food manufacturers to seek cost-control improvements.

The pipeline from dirt to dinner is getting back to normal, but there’s more to be done. COVID triggered massive disruption across the global food chain, and efforts to realign the chain to reflect a return to more normal environment continued across 2023. The transportation element of the chain remains particualry vulnerable, as volatile energy prices, development of new biofuels, changes in technology continue to roil the entire food sector.

Sustainability Scorecard

The sheer scale of the problem makes it tough to achieve the kind of progress we would like to see with food waste reduction. Efforts to reduce food waste across the entire food chain marked some notable anecdotal progress in 2023, but it remains difficult to assess the degree of progress toward ambitious targets set by various companies and governmental agencies. The big lesson from 2023: cutting the estimated 30-40 percent of food wasted across the modern food chain is an on-going effort, not a program or campaign.

Renewable energy sources like biofuels and clean energy made significant headway in 2023. Ethanol remained the Big Dog in U.S. production of biofuels, but renewable diesel and other products showed noteworthy increases in production capacity in 2023. Biofuels for aviation uses helped drive growth in the sustainable aviation fuel market to an estimated $1.1 billion in 2023 – and a projected $16.8 billion by 2030.

Practical consumer considerations slow environmental aspirations demanding green packaging. Prior to COVID, the widespread focus on environmental protection embraced the idea of “green packaging” – packaging made in an environmentally responsible manner, often from renewable materials. In 2023, support for the concept remained significant – as high as 39 percent by one report. But market analysis during the year showed a significant shift in purchasing priorities, with practical matters such as price and convenience eclipsing environmental ambitions.

The continued evolution in carbon pricing still complicates the carbon market development. As debate on climate change continued to swirl in 2023, more and more articles sought to explain the importance of carbon markets as an essential tool in combatting greenhouse gas emissions. Such markets establish the price of carbon, enabling carbon producers to purchase carbon credits from those capable of reducing, capturing or avoiding carbon dioxide. Monetizing carbon is supposed to help fund efforts to improve carbon control – in industry, and on the farm. Carbon pricing remains a complex and controversial approach to environmental protection – and an unavoidable issue for continuing debate in 2024.

Nutrition Scorecard

The role of technology in personal nutrition, such as apps for diet tracking, personalized nutrition based on genetic testing, and AI in designing diet plans grew by tremendous leaps and bounds in 2023. Winners in this arena include tech companies, as well as consumers benefiting from personalized nutrition and diet planning. Companies in the health industry and consumers wary of AI for its access to personalized information miss the opportunity for developing tailored dietary approaches to individual needs.

The impact of climate change on nutrition also took the spotlight in 2023. Several studies explored how climate change affects the nutritional content of food, with rising CO2 levels potentially lowering protein, mineral, and vitamin contents in crops. Companies developing solutions to maintain or improve the nutritional quality of crops are keeping us ahead of the game, which is especially important for those populations in regions where food’s nutritional quality is most affected, leading to increased risk of nutritional deficiencies.

Complications emerged in the further development of alternative protein products as an environmentally-responsible food choice. After several years of eager anticipation and enthusiasm for alternative meats, the industry in 2023 faced up to the realities of developing and winning widespread acceptance of a new and novel food product. Some ambitious enterprises fell by the economic wayside, as recognized leaders in the field continued to work on bringing prices in line with inflation – weary consumer willingness to pay – not to mention the rising costs of capital to entrepreneurial start-ups.

Demand for organic foods helped drive noteworthy growth in global organic foods, despite the headwinds of high food price inflation. The global organic food market approached an amazing $295 billion in 2023, up by more than $35 billion in one year alone, and $68 billion from 2021. Industry officials cite growing health-consciousness around the world as the driving factor behind such growth.

January 10, 2024March 1, 2024

Transcript: Digging into Biofuels

Transcript from January 11, 2024 podcast

Lucy Stitzer:

Welcome back to Dirt to Dinner’s Digging In podcast.

This is Lucy Stitzer and today we’re digging into renewable fuels and the Biden Climate Initiative, which aims to be carbon neutral by 2050. This includes all petroleum that fuels motor vehicles. The standard is to replace the billions of gallons of fuel the United States uses each year with bio with biofuels. Currently, the US uses about 35 billion gallons of ethanol biodiesel, renewable diesel and in limited form sustainable aviation fuel.

Today’s guest is Colin Murphy who is the Deputy Director at the Policy Institute for Energy Environment and the economy at the University of California Davis. In this podcast, he explains the importance of biofuels and how we are going to get to net zero by 2050. Welcome, Colin Murphy.

Colin Murphy:

I am the Deputy Director for the Policy Institute for Energy Environment and Economy at UC Davis and I also co-lead the Low Carbon Fuel Policy Research Initiative. We’re big fans of excessively long wordy titles here at UC Davis, and really what that means, most of my job for the last several years has been to lead our research and engagement efforts around fuel policy.

The main thing we work on is the Low Carbon Fuel standard, which is a policy that was first adopted by California and British Columbia in 2010. Oregon implemented their own in 2016, Washington did theirs last year. So it’s a policy structure that has been very effective in the places that have had it at reducing the amount of petroleum that we consume for transportation. It’s seen as one of the gold-standard fuel policies out there. Certainly not the kind of thing where you’d want it to be the only policy you’re using a transportation, it needs to work with things like electric vehicle policies and policies to switch to renewable electricity and sort of a broad economy-wide portfolio.

But it’s an important part of that portfolio. And so we do research on it. We publish papers like any other academic, but we also spend a lot of our time working with regulators and other policymakers to help understand the topic and help guide them as they make decisions about how they want their jurisdiction to do this. So we have interest from a number of states all over the country who are thinking about, or at some step in the process of adopting a low carbon fuel standard as well as a number of other countries.

So there’s definitely going to need to be a huge ramp up, but for most vehicles, so most of that fuel that the US uses is used to fuel on-road vehicles, cars, trucks, buses, stuff like that. And most of it, about 50 or 60%, I’d have to go back and look at the numbers to be sure, is light duty vehicles, passenger cars, cars, trucks, SUVs, things like that.

For the light duty vehicles, battery electric vehicles are almost certainly going to be the main technology that we are using in a world where we have successfully reduced emissions. They have the best combination of low cost, high performance flexibility and everything you need to do that. Very large parts of the medium heavy duty vehicle sector, so these are commercial vehicles, trucks, vans, buses, stuff like that. Most of them can also go onto batteries as well. And in most cases, batteries, because they’re much more efficient at converting energy into motion than an internal combustion engine.

And because they don’t have as many moving parts of an internal combustion engine, their operational costs are a lot lower. So in most cases, it’s actually cheaper. Even today for some vehicle classes, it’s actually cheaper to own and operate an electric vehicle over its full lifespan than it’s internal combustion engine. And batteries are still going to keep getting cheaper over the next 10 years. So most of that 135 billion gallons of fuel is going to be replaced by electricity.

And so we definitely do not have to figure out where we’re going to get 135 billion gallons a year of liquid fuel, which is great because we don’t have the slightest clue where we get 135 billion gallons a year of liquid fuel. So even as important as EVs are, they can’t do everything by themselves. And there’s two real limitations. One is that they’re just some parts of the transportation system where batteries do not have the characteristics to really be a good fit.

The big one is aviation, especially long haul aviation, anything near going more than 500 miles, maybe a thousand miles, batteries just don’t look like they have a trajectory to get to enough energy density where they can satisfy that need. There are also a few specialized applications. Some of the very long haul freight trucks, maybe batteries are not a great fit there. Places people live in really remote areas or really mountainous areas, maybe batteries aren’t the best fit there. So there’s a few other niches of the transportation system besides aircraft that are likely to need something else, probably a liquid fuel for a long time.

Lucy Stitzer:

What about anything on the waterways, barges? They transport a lot of food.

Colin Murphy:

You’re absolutely right. That’s another one where we currently think liquid fuels are likely to be the issue. It’s possible in those hydrogen or renewable natural gas could end up being the fuel there. But for those, yes, liquid fuels may be switching to ammonia or methanol instead of the current kind of heavy oils, or you can make synthetic oils. The thing is waterways, they’re relatively small fraction of the total fuel pool. So even though we definitely have to find a solution for them, it’s not as pressing or scary a problem as is with aviation.

The other thing is with most boats, they have more space and they have looser technical requirements. So with an aircraft, because of the need to be extremely safe with an aircraft and be able to handle a wide range of temperature fluctuations because they fly up very high where it’s pretty cold, the number of potential technical solutions that work in aircraft is a lot more limited than it is in shipping. So while shipping is absolutely something that we have to think of and liquid fuels look like they’re probably going to be the solution there, it’s not, at least to me, not quite as scary or challenging a problem as aircraft.

Lucy Stitzer:

Well, definitely. I mean, your air, you’re in the air and if something goes wrong, there’s

Yeah, now from

Lucy Stitzer:

Going to be a big ramp up,

Colin Murphy:

I mean, so of the 37 billion that we’re, yeah, of the 37 billion we’re producing, a lot of that is ethanol, which has a lower energy density. So you have to go and take a few billion gallons off that number to reflect the fact that ethanol is not as energy dense. But yeah, we’re looking at an order of assuming we can take all this fuel and push it to the sectors that need it, that don’t have any other options, doubling the amount may be tripling at most.

So I think if you could just explain the four different types just so people can understand what we’re talking about a little bit.

Colin Murphy:

So like you said, ethanol’s kind of the simple one. The way we predominantly make it now is we pull starch out of something in the US it’s pretty much all corn in Brazil or other countries that have a sugar cane industry. The sugar cane is another great way to make ethanol. And then you ferment, you break starch down into sugars, and then you ferment the sugars into alcohols. Essentially the same process you make used for making beer, wine, or spirits just done on an industrial scale. And it wouldn’t taste very good if you tried to drink it directly. And ethanol is currently in the US blended into all gasoline at about a 10% level. That’s what we’ve been doing since the mid two thousands. The having some ethanol gasoline helps the gasoline burn cleaner. You need about six or 7% to really get that clean burning, the oxygen effect.

Beyond that, you’re just trying to reduce the amount of petroleum you use and replace with something that’s lower carbon than petroleum. And there has been a lot of controversy over corn ethanol, whether it is actually lower carbon. There was a very famous study that came out last year, guy named Tyler Lark was the lead author on it, and he made the argument that the RFS was actually ultimately worse, made the corn ethanol worse than petroleum. So I don’t think his methods were quite right. Part of it. The problem with biofuels is a lot of the impact and a lot of greenhouse stuff comes from what we call indirect land use change. And this is where because you have fuel producers now starting to consume agricultural products that historically has only gone into feeding people or animals or a really small number of other industrial uses.

Now the demand for these industrial, these agricultural commodities goes up and somewhere someone in the world is going to have to make more of the stuff to replace what went into fuels. And some of that replacement comes from plowing more land and bringing more land into cultivation. And there’s a big carbon impact from plowing more land. So the LARC paper said because of I luck, the renewable fuel standard and the corn ethanol was worse than the petroleum, there has been a lot of back and forth, there’s several back and forth in terms of open comment letters published by various groups of researchers on that topic. So a lot of methodological uncertainty over that. Beyond that, even if you believe the LARC paper, I think the appropriate take home message from it is maybe we shouldn’t have gone from 15 billion gallons of ethanol we did. And you can’t really unring that bell, even if you sort of stopped and said, well, any land that was cleared, we’ll return to natural form, the carbon’s lost and takes many decades to recover.

And we don’t have that sort of time. So the question I think now is what’s most useful? What’s the way to get the best use out of it? So the other thing with ethanol is there’s a process that some companies have been developed and are looking to commercialize right now where you can convert ethanol into aviation fuel. It’s not entirely unlike the Fischer–Tropsch synthesis we discussed earlier. And it’s small molecule, I’m sorry, it’s a small molecule that you can catalytic assemble into other bigger molecules like the ones that we used to fly planes on. So that might be one of the ways eventually as more EVs take over the on-road space, there’s not going to enough gasoline to blend the ethanol into, and there is some opportunity for us to increase the amount of ethanol we use. Most cars are on road, they can handle 15% ethanol without any problem.

And that would be a way to, again, push petroleum out of the system quicker, or you could turn the ethanol into jet fuel and use it to push petroleum out system that way. And that’s some of the stuff that we’re researching right now for the diesel substitutes. There’s biodiesel and renewable diesel. So biodiesel is made by a process called fatty acid methyl ester, or it’s a relatively simple low energy process to convert. Vegetable oils could be used cooking oil, could be soybean oil or any vegetable oil. You sort of heat it to a medium temperature, add some chemicals, and you can convert it to this biodiesel biodiesel. You can run it into written into most existing diesel engines up to about 20%. If you go over that, you have to start modifying the engine a bit to handle it. Plus, in cold weather, biodiesel starts to, just like most vegetable oils will start to get kind of thick and sludgy and gel up.

So most of the time, biodiesel is blended into regular diesel at a 5% or 7% level, and it’s fine. Doesn’t really cause a lot of problems that way. But because of these infrastructure issues, because of the cold weather performance and the need to only blend to a certain level, it’s not really what people are focused on right now. There’s not a lot of growth in the biodiesel space. Most producers have turned to renewable diesel. They can add some more hydrogen, and if they add a bit more hydrogen, you get a bit more of a coming out like SAF or jet fuel. So you can sort of choose whether you’re going to emphasize the production of renewable diesel or emphasize the production of SAF of renewable jet fuel. To date, most of the policies in the US have made it more beneficial for them to make renewable diesel. So that’s what they do. But with the SAF tax credit under the IRA, it’s likely we’re going to see a lot of the producers starting to tweak their process a bit to push more of their total product out through the SaaS pathways and a little bit less through the diesel pathways. Right.

Lucy Stitzer:

Well, plus the airlines have committed to a higher SAAF percentage.

Colin Murphy:

In the US it’s mostly voluntary commitments and incentives. The Saban challenge, which was the target that was put forth by the Biden administration but didn’t have a whole lot of regulatory teeth behind it, at least not yet, but there’s the SAAF tax credit that’s actually going to make a pretty big difference. Now, there’s a lot of controversy, surprisingly enough in this space controversy around the SAF tax credit and how exactly you’re going to define it. Most of that, again, comes down to this indirect land use change issue. So the way that the tax credit was set forth by Congress was if you’ll have to be at least 50% cleaner than petroleum and you get an additional bonus for every percentage point below 50, they’re able to get. So if you make it even cleaner, you get a larger and larger per gallon incentive.

Lucy Stitzer:

So you go around $1.25. The issue with that is to determine whether you get $1.25 or $1.50 or $1.75 is don’t you have to go back to the farm to determine how they’re growing the corn and determine what type of agriculture they’re using, whether they’re using cover crops or not. And that bodes a whole other series of questions of how do you verify how much carbon they’re sequestering through their growing methods.

Colin Murphy:

That is a big part of it. So we have good tools in the field of lifecycle analysis to understand how much fertilizer and how much diesel and how much electricity is used. For every ton of corn that comes off the field, it’s a lot more complex to understand how the use of a cover crop would affect soil carbon. We know with very high confidence that you can improve the amount of solid carbon retained in the soil by using things like cover crops or compost or possibly biochar or changing the types of crops or the harvest patterns or tilling the soil less. We know there’s a lot of things that can improve it, but soil is a really complex and dynamic system. So knowing that at least pushing that certain things move the needle in the correct direction is one thing, but being able to quantify it and say how many tons per acre are actually being saved?

There is another level of complexity altogether. And then on soil carbon, you also have the issue of permanence. So a farmer can make choices to use cover crops or use compost or switch to no-till agriculture and build up a lot of solid carbon in their soil. But if in five years or 10 years they decide to switch and need to start tilling the soil again, that carbon goes away. And if they received incentives to build up carbon and then in the future they till it and they lose it, all that money is kind of wasted. What they’re being paid for is permanent sequestration of carbon, and it’s not permanent at that point. Or if they sell their land to somebody else, then whoever else has it in the future, they could do the tillage and lose it. So this permanence or reversion risk is one of the things that really makes a lot of the regenerative agriculture policies, incentives so complex on top of the fact that there’s still a lot of uncertainty, and we’re still not able to effectively quantify it without doing a lot of really expensive and time consuming measurement that is probably just too expensive to really allow the farmer to receive much of an incentive, enough incentive for them to want to change their behavior.

So it’s the kind of thing we’re working on, and I think that we’ll keep getting better at it, but there’s a lot of uncertainty around soil carbon. The other big issue is that indirect land use change. The thing with indirect land use change is there’s really no way to develop a sensor that can measure it directly. Because what happens is because somebody is using more soybean oil in the US to make renewable diesel or saf, somebody else in the world might be slashing and burning rainforest in Southeast Asia to do a palm plantation, to grow palm oil, to sell to somebody on their side of the world because the lack of soybean oil coming out of the US has now changed international commodity flows. So there’s really no way for us to very precisely know how much indirect land use change every ton of soybean oil causes.

The only way you can really try to quantify it is through a model. What our models, the uncertainty is very large, and there’s a bunch of places in the model where you have to make these assumptions that are ultimately they’re subjective. There’s no objectively right or wrong way to make it. There’s only a bunch of different subjective ways. For example, when you go soybeans, you get soybean oil and soybean meal. We know how much fertilizer it took to grow the soybeans, so we know how many tons of carbon or grams of carbon were emitted in order to produce this ton of soybeans. But how much of that carbon is the responsibility of the soybean meal versus how much of it is the responsibility of the soybean oil? There’s a lot of different ways to do that. You can look at the mass, you can look at the energy content, you can look at the economic value.

None of them are objectively right or wrong, but they’ll all give you very different answers. And so that’s one of the problems with the model and with modeling eye luck, it’s the only way to assess indirect land use change, but you’re never going to get one definitively correct answer out of it. And so what’s happening with the SAF tax credit is a lot of the producers are asking the Department of Treasury, the ones that have to make the decision because a tax credit, and they’re obviously, they’re not biofuel analysts by nature at Department of Treasury, but they’re asking treasury, okay, well, let’s use this one particular model. And the US uses this model called greet to do lifecycle analysis. It is this fantastically complex model that’s been being developed for 20 years now, and it’s dozens of papers behind it. But in the current version of Greek, they include one IUC estimate based off of a different model.

And this estimate happens to be extremely friendly towards things like corn and soybeans. And so the industry’s saying, well, look, Greek’s the gold standard. This is the thing that they’ve decided to put in for their best guess. So let’s just use that and use that model with that estimate of eye look in order to determine whether we are 50% cleaner than petroleum, and if we are how much far below to figure out the per gallon range. Whereas a lot of other environmental saying, well know you don’t want to use one model. You have to use multiple models and look at the average or look at the range of options that comes out when you make these subjective decisions in different ways. That gives you a better sense of what the actual impact is not to use one of them. And if you do that, then in more justified and reasonable and certainly risk averse way than a lot of the soybean oil fuels or the corn ethanol alcohol to jet fuels wouldn’t be eligible for these credits.

So absolutely there’s enough land. Like we just said before, we jumped ahead a little bit. But the worry here is that we will be producing more corn and soybeans than would be good for the climate. And again, if we have to produce it to feed people, yes, that’s the choice we make, and that’s the right choice. But yeah, so we’re not worried that there’s going to be an absolute lack of land, nor really an absolute lack of food in any way. Are there risks that biofuel policy could increase the price of food? Yes, there are to date, outside of a couple of transient spikes, often around the drought we had in the early 20 teens, we haven’t seen a really massive increase in food prices as a result of fuel policy. It is definitely there, but in a lot of cases, having alternative supplies of fuel means you are less vulnerable to price fluctuations in petroleum.

So yes, there is some increase in the inflation applied to food prices, but less inflation applied to gasoline prices. I’m not enough of an economist to have a really well-informed opinion on the whole, is it better or worse than not having a biofuel policy? But nothing I’ve seen makes us seem like it’s terribly bad. Beyond that, we know that climate change is going to be incredibly bad for a lot of things, including for the food production system because many, many parts of the world that are highly fertile right now won’t be due to higher temperatures and changing rainfall patterns. So as long as the fuels that we’re making are actually lower carbon than the petroleum, they’re displacing. And that has not always been the case. There’s absolutely been several examples where we produce large amounts of fuels that are worse than the petroleum displaced, but many of them are at least lower carbon. And as long as that’s the case, then the value of reducing greenhouse gas emissions probably does more to help secure the long-term food supply from the effects of climate change than it does to hurt it.

Lucy Stitzer:

So it’s not like we’re only growing corn and soybeans only for fuel.

Colin Murphy:

Yes, absolutely. And that’s part of the reason why it’s so hard to analyze the greenhouse gas impacts of biofuels because almost every input has that dual purpose. And so one of the other things that we’ve been seeing is because we had a biofuel policy through the RFF that really until the last five years or so was almost entirely ethanol, really, renewable diesel wasn’t a big thing until five, six years ago because of this policy. We were actually starting to see more growers in the Midwest go from rotations where they do alternate corn and soy every other year, and soy helps add nitrogen because of nitrogen fixing plants. And then also by having different species of plant, you sort of provide a bit of a break in the pathogen cycles, so you need maybe a little bit less herbicide or less additives to controlled diseases for a while.

We’re starting to see more growers going from corn soil rotation to continuous corn because you had this demand for corn biofuels. Well, now with renewable diesel coming online and demanding a lot of soybean oil because that’s the cheapest oil that you can grow really in the western hemisphere, you’re now seeing people go back to corn soy rotations, and that has some additional benefits in terms of slightly reducing the amount of nitrogen fertilizer they need, and slightly reducing the amount of herbicides and other pathogen, chemical pathogen control measures that they have to use. These are, I’m sure, likely to be much smaller than just the big impacts of are these fuels, in fact clean up the petroleum? But they do make a difference. And so the fact that we’re seeing soy growth, there’s some benefits in terms of agronomy there.

Lucy Stitzer:

Well, thank you very much. This has been fascinating and certainly provides a lot of clarity around the renewable fuels conversation.

Colin Murphy:

Yeah, certainly. Happy to help. This is a really complex topic and one that’s going to become increasingly important in the next few years. So very happy to help you and your listeners start to learn more about it. And again, there’s a lot of data and resources available at our website at low carbon fuel dot uc davis.edu.

Lucy Stitzer:

Great. Well, thank you very much.

January 4, 2024January 4, 2024

How Beliefs Affect Our Nutrition

There is a fascinating interplay between the power of belief and its profound impact on our corporeal health and nutrition. From the intriguing ability of belief to shape our perception of food to its remarkable sway over our hormonal responses, the connections between what we think, what we eat, and how it affects our bodies are powerful.

“What is becoming more and more clear is that expectations and predictions have a very strong influence on basic experiences, on how we feel and what we perceive. Doing anything that you believe will help you feel better will probably help you feel better.”

– Dr. Leonie Koban, Ph.D., Neuroscience and Affective Sciences, Lyon Neuroscience Research Center

What is the Belief Effect?

The Belief Effect occurs when patients’ expectations and beliefs play a substantial role in determining their health outcomes. It mimics the brain’s capacity to produce real physiological responses in the absence of any active treatment or intervention.

Faith and attitudes can influence the release of neurotransmitters, hormones, and immune system responses, all of which can affect the body’s functioning.

Scientific Evidence

Numerous studies have detailed the intricate relationship between belief, nutrition, and health, shedding light on how our cognitive processes can significantly impact our well-being. How else does the Belief Effect play a pivotal role in shaping our nutritional choices and health outcomes?

How Your Beliefs Shape Nutritional Health

The Ghrelin Response

In a study published in the journal Psychosomatic Medicine, researchers examined the influence of expectation on ghrelin, the hunger hormone.

Participants were given identical milkshakes, but they were told that one was a “decadent indulgence” and the other a “sensible, low-calorie choice.”

Remarkably, those who believed they were consuming the indulgent shake showed a more significant increase in ghrelin levels or an increase in the feeling of hunger or being unsatisfied with the meal, even though both shakes had the same nutritional content, those who had the “sensishake” felt less hungry, or had a lower ghrelin level.

The Flavor Perception

A study published in Appetite investigated the relationship between beliefs about food healthiness and taste perception. Participants were presented with identical food items but were led to believe that one was healthier than the other.

The results showed that individuals who believed the food was healthier rated it as more flavorful, demonstrating the influence of belief on taste perception. The person’s belief or how she/he interprets (inter-presents or internally represents) directly governs the biological response or behavior.

Another remarkable study involved a woman who suffered from split personalities. At her baseline personality, her blood glucose levels were normal. However, the moment she believed she was diabetic, her entire physiology changed to become that of a diabetic, including elevated blood glucose levels.

Diet & Nutrition

Belief in the effectiveness of a specific diet can have a profound impact on dietary adherence and outcomes. A study published in the Journal of the American Medical Association (JAMA) explored the influence of belief on weight loss.

Participants who had strong beliefs in the efficacy of a particular diet were more likely to adhere to it and achieve better weight loss results compared to those with less conviction. (This is one I personally need to subscribe to—I typically last about a week on a new dietary regimen before getting off track.)

The belief effect extends to nutrient absorption, as well. Studies have shown that believing you are consuming a nutrient-rich meal can enhance your body’s ability to absorb those nutrients. Your faith in the nutritional value of a meal can impact how efficiently your body extracts vitamins and minerals.

Metabolic Response

Our metabolic response to various foods can be influenced by our beliefs in their healthiness. A study published in the Journal of Behavioral Medicine investigated the effect of belief on post-meal metabolic markers. Participants who believed they were consuming a healthy meal exhibited more favorable metabolic responses, including improved insulin sensitivity, compared to those who believed the meal was unhealthy. Incredible what the mind can do!

There’s also a dedicated podcast on the connections between neuroscience and human behavior: The Huberman Lab podcast, hosted by neuroscientist Dr. Andrew Huberman, explores topics related to the impact of beliefs on health.

In a recent episode, Dr. Huberman emphasized the vital importance of understanding how belief affects our overall well-being. In this episode on mindset and health, Dr. Huberman explores the impact of diet, is actually a combined product of what you are doing, what you are thinking about, your stress, your anxiety—the interconnectedness of your mental and physical self.

Belief Effect Extends Far beyond Nutrition

Let’s briefly examine just some of the ways the Belief Effect impacts overall health.

Pain Management: Studies have shown that individuals who believe they are taking a potent pain reliever but are actually ingesting a placebo often experience reduced pain perception. This demonstrates the brain’s ability to release endorphins and modulate pain signals based on belief alone.

Mental Health: Faith in the effectiveness of psychotherapy or medication can significantly improve mental health outcomes. Positive expectations can lead to reduced symptoms of depression and anxiety.

Immune Function: Belief can influence immune responses, affecting the body’s ability to fight off infections and diseases. Optimistic beliefs and positive attitudes have been linked to improved immune function.

Cardiovascular Health: Belief in the benefits of lifestyle changes, such as exercise and dietary improvements, can lead to better cardiovascular outcomes, including lowered blood pressure and cholesterol levels.

These studies provide robust evidence supporting the notion that belief can significantly influence nutrition and health outcomes. Recognizing the power of belief in shaping our dietary choices and metabolic responses underscores the importance of a holistic approach to health that includes both physical and psychological factors.

December 21, 2023December 21, 2023

Wine Market Remains Robust in 2023

The popularity of wine today – and throughout recorded history – has never been in doubt. Water occupies a special and ubiquitous place in the beverage world, obviously. Collectively, we may drink more tea and coffee than wine, and beer certainly has to be considered among the most popular alcoholic drinks.

But even with a long list of beverage options available to us, wine retains a certain cachet – of good taste, sophistication, education, and much more that sets wine apart – and to many, above all other available beverage choices.

Many of us enjoy a glass or two – at home with dinner, in nice restaurants to commemorate occasions large and small, to mark celebrations at the holidays or any of life’s milestones.

Wine is the common bond at social events and friendly get-togethers. It’s a near-universal part of diets and lifestyle across virtually every country on earth.

Wine weaves its way through our history in all sorts of ways. The production of alcoholic beverages dates back more than 9,000 years, surpassing the 5,000 or so years of actual recorded history.

Evidence of mead-making – one of the earliest forms of wine, made from water, honey, and sometimes fruits and spices – can be traced back almost 4,000 years – as much as 14 centuries before the construction of Egypt’s Great Pyramid. It was possible it was even carried in animal skins but the first evidence was in clay jars and amphorae.

The Global Wine Market: Big & Bold

We’ve come a long way from those early days of animal skins in the beverage industry. Today, the global wine industry is a $340 billion enterprise, and Americans can be proud of doing their fair share to keep the industry not just alive but healthy, too. And we have lovely glass bottles to admire while we drink.

We spend about $50 billion yearly on over 840 million gallons of various types of wine. Industry experts say we will remain thirsty, too – with the industry growing to about $456 billion before the end of the decade.

The rest of the world does its part, too.

Wine industry experts estimate 2022 global wine production at roughly 260 million hectoliters – or roughly 6,869,000,000 gallons. That’s down from a peak of 295 million hectoliters in 2018, but the long-term production trend remains fairly stable in the 26-265 million hectoliter range.

Heat and dry conditions in some major wine-producing countries have contributed to declining productivity. But wine aficionados also report good quality in 2022. We’re in no danger of running out of wine, folks.

France and Italy once again jockey for the top spot in the production derby. However, 29 countries around the globe merit recognition as significant wine producers.

But let’s make our look at wine a bit more personal. What do all those numbers mean for the average consumer?

The world produces enough wine to provide every adult (over the age of 15, anyway) with about 1.1 gallons. But certain countries lead the way in per-person consumption – with European nations capturing eight of the top ten spots on the per-person wine consumption list. Only Australia and Argentina are the other two.

The United States clocks in at a respectable number 16 on the per-person consumption roster – but thanks to our large total population win the top spot in overall global wine consumption. That is, individually, we may not drink as much wine as residents of some European countries, but we make up for it collectively. Go, team!

Wine Varieties

The different types of wines produced around the world boggle the average person’s mind. In simplest terms, wine can be either red or white – and everything in between.

But after that, it all starts to get complicated – very complicated.

The most popular types of wines can be summarized in some simple graphics, courtesy of Wine Folly.

But if you want to better appreciate why the wine industry has grown to have a value of almost a third of a trillion dollars, consider a more sophisticated and complex picture of the types of wines available to the discerning oenophile.

There is something for every taste, for every preference, and for every budget.

For instance, a 73-year-old bottle of French burgundy sold at a 2018 Sotheby’s auction for $558,000. A ‘good’ bottle of red table wine can be purchased for about 10 Euros (or $11).

For a deeper dive into the amazingly diverse world of wine, visit sites such as WineCountry.com for an excellent overview and learning guide.

Wine’s Health Considerations

The apostle Paul offered some sage advice to his colleague Timothy in the first century AD. Don’t drink only water. Take a little wine for your stomach’s sake and for your frequent infirmities.

Wine advocates love the apostle’s endorsement and cite the health benefits of responsible wine consumption. But they also acknowledge that too much of anything is no doubt dangerous. It may be sugary drinks, candy, junk food and fried foods, or any of a long list of food and beverage choices available to consumers worldwide. And wine is no exception.

Health experts caution against over-consumption and the serious adverse effects on long-term health that come with it. Some advocate total avoidance of alcoholic beverages as the best insurance against such risks. Others favor simple moderation based on certain health benefits associated with moderate consumption.

In particular, they note the antioxidants in wine can reduce bad cholesterol and increase good cholesterol, with resulting benefits to cardiovascular health. Used in moderation, some health officials also say, wine may have mental health benefits, reducing the risk of depression.

But again, the key is moderation. The U.S. Department of Agriculture’s Dietary Guidelines recommend one drink per day for men and two per day for women – with a “drink” of wine defined as five fluid ounces.

Speaking of wine, did you know…

Beer may be the preferred alcoholic beverage for males (with wine second choice), but for women the favorite is wine.
Red wine is the preferred wine choice overall. And according to 2019 National Wine Day, red wine lovers are more likely to be introverted, to love dogs more than cats, be fans of jazz music, describe themselves as adventurous and spend more per bottle of wine.
White wine lovers are more likely to be night owls, to be extroverted, prefer cats, listen to jazz, describe themselves as curious perfectionists and spend less per bottle.
Statista reports that almost 7.3 million hectares globally are devoted to vineyards. Wheat – the most widely planted crop worldwide – claims 217 million hectares.

December 19, 2023January 11, 2024

D2D Digs into the Future of Biofuels

We’re excited to dig into biofuels with Colin Murphy, Deputy Director of the Policy Institute for Energy, Environment, and the Economy, and co-director of the ITS-Davis Low Carbon Fuel Policy Research Initiative. During our podcast, we discuss advancements in the space and the massive effect biofuels will have on all points along the supply chain, including our food system.

Prior to joining the Policy Institute, Colin was a Science Policy Fellow with the California Council on Science and Technology, and an advocate for sustainable transportation and energy policy with the NextGen Policy Center, where he helped extend California’s climate programs through 2030.

Colin has a B.S. in Biological Systems Engineering from UC Davis, a M.S. in Science, Technology and Public Policy from the Rochester Institute of Technology and a Ph.D. in Transportation Technology and Policy from UC Davis.

To read the transcript for this podcast, please click here.

December 15, 2023April 12, 2024

Will reducing beef save our planet?

Are cows really a major cause of climate change? Wealthy nations are not pushing people to switch to a plant-based diet. Will that really work to reduce emissions? What would an all-plant diet for 8 billion people do for the environment? Not to mention that we need 30% of our diet in protein. We investigated this two years ago when Epicurious decided not to include meat recipes and we thought we would post it again given the recent COP28 initiatives.

Every day we choose what to eat. This never used to be a big deal. But today food has become synonymous with politics. I get it. My sister’s family and mine are a close-knit bunch who have mixed views on eating meat. Among our group of children, we have two vegans, two vegetarians, and four meat-eaters.

We love each other a lot and we don’t ask vegans to cook steaks, or the meat lovers to make only plant-based dishes. Instead, we work together to make sure there is enough food for everyone’s plate. Then, we spend our time caring about each other as people, not poking about what we are eating. It is a matter of respect and support for everyone’s choice.

What’s the beef with the UN FAO’s stance on red meat?

At the recent COP28 Climate Summit in Dubai, the United Nation’s Food & Agricultural Organization (FAO) stated that developed nations will need to reduce red meat and dairy production to avert a global health crisis.

I have casual conversations with friends and acquaintances who are diligently participating in ‘Meatless Mondays’ or even skipping red meat altogether because they think they are doing a good deed for the climate.

“According to a new roadmap from the world’s peak food security body, wealthy countries will need to cut back meat and dairy consumption to hit health and environmental targets.

The Food and Agriculture Organization (FAO) of the UN roadmap outlines a way to feed the world over the next 25 years without increasing the emissions and land clearing that drive climate change and biodiversity loss.”

So, is this true? If we significantly reduced beef and dairy output, would we also significantly reduce emissions? Here is a better question: what if everyone knew that meat can be part of a broader climate solution instead of a climate problem?

We want to give you a more nuanced, data-driven perspective so you can come to your own conclusion.

**Cows solving climate change?**

Raised in Minnesota, I can tell you there is no more beautiful sight than the grasslands. In the late ‘60s, my bedroom window overlooked a wetland prairie. Whether you think of them as prairies, pampas, steppes, or savannas, about one-third of our global land is open grasslands…tall grasses blowing in the wind, full of deer, elk, songbirds, wildflowers, and cattle.

In a recent post, The Nature Conservancy highlighted a metanalysis, “Reducing Climate Impacts of Beef Production”, showing that ranchers, particularly in the U.S. and Brazil, who own both grasslands and beef can cut emissions by 50%.

As a 1,000-acre rancher in South Carolina told one of us at D2D, “I am really a grass farmer.” When cattle roam freely, their hooves dig up the earth, seeds drop in from neighboring plants, manure adds fertilizer, and the grasslands thrive. The open land thrives because it is a carbon sink.

As Meredith Ellis, a cattle rancher from Texas told us, “our ranch is sequestering 2,500 tons of carbon (after enteric emissions) each year – equivalent to taking 551 cars off the road.”

Grass-fed and feedlot finished?

Did you know that about 95% of all cattle start their lives on grass and then finish the last third of life in the feedlot? Many argue that once cattle are in the feedlot, they contribute to the atmospheric methane, but it is actually the opposite: grass-fed cattle emit approximately 20% more methane because it takes them about a year longer to reach market weight.

Because of the tremendous environmental benefits of grassland, we are not saying that all cows should be raised in a feedlot, but to point out that corn-fed cattle simply produce less methane.

Additionally, many animal nutrition companies are currently researching for the ‘holy grail’ in animal feed to further reduce the release of methane anywhere from 3% to 50%. The reason? More belching occurs when cattle eat the roughage in the grass versus a highly nutritious and tailored feedlot diet. It is when the roughage breaks down that methane is produced.

Moooving over for dairy to digest methane

Dairy farmers also find ways to contribute to a more sustainable environment, too. The dairy industry has benefited from anaerobic methane digesters for years. Dairy farms collect the cow manure and plow it into rubber-lined ponds right next to the barns.

Each of these coverings looks like a dome and helps capture methane. And then, to make a long story short, methane is used as electricity for the farm or sold back on the grid.

These farms have cheap electricity and are greenhouse gas (GHG)-negative because they use methane rather than fossil fuels. In fact, California has committed to a 40% reduction of dairy methane emissions by 2030 just by using digesters alone.

Just to give you an idea of the importance of animal feed, let’s take a look at India…

They have 56 million dairy cows, more than the E.U., Brazil, U.S., and Russia — combined. Of course, they don’t eat their cows; they just use them for dairy products.

Because their feed and milking systems are not as sophisticated, a cow only produces 2,600 pounds of milk a year versus the U.S.’s 21,000 pounds per cow, on average.

Therefore, India needs eight more cows to give the same amount of milk as one U.S. cow. And at 6 million head, China’s dairy cows have a similar production rate as India.

That is a lot more methane!

**What if we don’t eat beef at all?**

Lean meats and plants are critical for our health. (Have you had your 3-5 servings of fruits and vegetables today?) But the nutrients that meat provides are critical, too. What would happen if all we had to choose from were only plants and grains? To find out what an animal-free country would look like, Robin White and Mary Beth Hall of the Department of Animal and Poultry Science at Virginia Tech and U.S. Dairy Forage Research Center, studied the impact of a vegetarian country on U.S. emissions, economics, and nutrition.

In short, White and Hall found a reduction in emissions of 2.6%, or 28% of agricultural emissions. They explain that there would be 23% more food but deficiencies in U.S. nutritional requirements of minerals, vitamins, and fatty acids. For example, eating a lean 8-oz. piece of steak provides you with 45 grams of protein, versus eating a cup of black beans with only about 15 grams. You get more protein with fewer calories.

There would also be an economic impact. What do we tell the ranchers, farmers, feeders, processors, marketers, and more who have invested billions of dollars creating protein for human health, not to mention the trickle-down effects on local economies?

Cows are carbon neutral. Really!

Despite popular thinking, the reality is that cows are neutral carbon emitters! How? Over time, they do not emit more carbon than they eat. It is undisputed that plants pull carbon dioxide (CO2) out of the air and then combine it with water and sunlight to make carbohydrates and oxygen. The plants use carbohydrates as fuel for growth and emit oxygen into the air as a byproduct. Very handy for us as we need that to breathe.

When a cow eats a plant, it consumes carbohydrates – which contain carbon. It swallows the plant into their four-chambered stomach. The first chamber is massive and holds enough food to fill your bathtub – about 50 gallons. After the plant enters their stomach, they bring it back up to chew some more – “chewing their cud.” The food then goes back down to the stomach to be digested by the microbes, called methanogens.

This is when they belch a portion as methane which is then released into the atmosphere. This methane is the culprit, as it is 28 times more potent as a GHG than CO2.

The good news is that it only lasts for about eight to ten years before it converts into one part CO2 and two parts H2O via hydroxyl oxidation.

Here is where it gets interesting: according to Frank Mitloehner, Ph.D., Professor and Air Quality Specialist at the University of California, Davis:

“If you are not adding additional cattle or cows to the earth, then there will be no additional methane and no additional global warming.”

As long as more cows are not introduced on the planet, then no additional CO2 is added. For the past ten years, global cattle population has been steady at around 1 billion, yet the average annual presence of methane has steadily increased. Dr. Mitloehner continues, saying “We in agriculture have to do our part but must not be singled out as the 800-pound gorilla we are not.”

Sources for chart: noaa.gov, U.S. Department of Agriculture; USDA Foreign Agricultural Service; ID 263979.

Putting this in perspective

So where does agriculture stand in relationship to global GHG contribution? According to the U.S. Environmental Protection Agency, it is about 12%.

There is no doubt that methane is a powerful GHG that we want to keep out of the atmosphere. But it does not all come from animals. According to NASA, the methane sources can be broken out as follows: 30% wetlands, including ponds, lakes, rivers; 30% related to oil, gas, and coal extraction; 20% by agriculture, including livestock, waste management, and rice cultivation; 20% wildfires, biomass burning, permafrost, termites, dams, and the ocean. Here are more detailed breakdowns:

Freedom to Choose

We are already so divided as a country on a variety of political and social issues. Why are we doing this with food and our climate? Yes, cattle emit methane. That is a fact. It is also true that humans have creatively adapted to a life of comfort and health for thousands of years. Let’s use methane reduction for cattle as a lesson in innovation to make our food and our planet better. Let the science speak for itself and not let emotions get carried away.

I quickly recall my family and I debating issues at the dinner table, but at the end of the day, we respect each other’s thinking. We are environmentalists. We are fierce advocates of sustainable food, innovation, and making the world a better place while also being pragmatic about protecting humans and animals. And we also realize how incredibly fortunate we are to choose what we eat each and every day.

December 7, 2023December 7, 2023

Ag careers grow beyond the farm

Do what you love to do, and you’ll never work a day in your life.

So what is it you love to do?

Being in the great outdoors, enjoying all Mother Nature has to offer.
Peering into a test tube, unlocking the secrets science has to offer.
Interacting with other people, to accomplish important things.
Building and producing things with your own hands and imagination.
Helping people learn valuable lessons that make life better and more fulfilling.
Nurturing and caring for others.
Providing a safe, secure and healthy home for those you love.
…Or something completely different?

In today’s world, it can be almost anything. We all want to do what we love. We want to do something not just enjoyable, but meaningful, too – something that matters not just to us individually, but to the world around us as well.

That drive to combine self-fulfillment with the betterment of the world around us defines a characteristic of the emerging generation of the American workforce.

For the young people seeking not just a job but also a lasting, rewarding career, the task of finding a way of making a living doing what you love may seem daunting.

Just finding any job can be tough. Finding the job may seem like a real challenge.

Where are those opportunities to be found? At Dirt to Dinner, we are perhaps a bit biased. But in our efforts to tell stories from all along the chain from dirt to dinner, we’ve been amazed at the world of opportunities within our food and agriculture system.

Our amazing food system has something to offer for virtually every type of persona and personality – not just jobs, but lasting opportunities for personal and professional satisfaction and reward.

Anyone who believes the food sector can’t compete with the glamor and prestige of other sectors of our economy in offering rewarding careers is simply and sadly mistaken.

Want to do something you love in the work you do. Think long and hard about what the food and agriculture sector has to offer.

**You don’t have to run with the herd**

Jobs in food and agriculture have real appeal for lots of younger people today, especially those with solid roots in the middle America and Middle American values.

Part of the interest seems linked to a recognition among those with rural roots of the importance of maintaining a vibrant, productive food sector. They see every day just how critical our food system is to feed a hungry world, and provide the economic vitality that keeps rural America alive and well. Food and agriculture are part of their DNA already.

But the appeal doesn’t end there. It’s not just young people from rural areas who see a future in the sector.

The interest extends to people defined less by geographic origins than personality type. That’s where the food and agriculture sector has its real strength. There’s a rewarding career opportunity for virtually every personality type – multiple avenues to finding exactly the thing you love to do.

What is your personality?

The textbook definition of personality is deceptively simple. It’s the characteristic way a person thinks, feels and behaves.

Each of us is an individual – a unique person, with our own likes, dislikes, sources of joy and fulfillment, and aspirations. But we nonetheless fall into types of personalities. Most of us have seen the concept up close and personal at some point in our lives.

It might have been high school, or a job application, or any of dozens of pathways to something like the Myers Briggs Type Indicator. Tests like this help identify personality types and organize them into logical groupings.

Whatever labels we choose to apply to our diversity of personality types, the ability of the food and agriculture sector to accommodate them becomes very apparent very quickly.

Consider just a few of the possibilities…

The Scientist And Discoverer

So you really like science. You love the challenge of figuring things out, and using your skills to create new things. The world needs what you have to offer – and no one more so than people who eat.

Scientists play an essential role in finding new and better ways to produce not just more food but also healthier and more nutritious food. They hold the key to finding new and better plant varieties, more resistant to pests and helping renew the soil, or animals that grow faster, with less need for feed and water.

They formulate better food and feed ingredients, and more diverse sources of the proteins, oils, sweeteners and other essential components of a heathy diet. The list of potential areas of discovery and development is virtually endless, but here are just a few to get you started:

The Innovator and Inventor

This personality type sees things that others don’t see, and brings new ideas to life. They look for ways to do things better, and they see the potential within new technologies and modern science.

Creating new tools for an evolving global food system demands exactly this mindset and the skills that come with it. Different ways of making the same food. New farm equipment offering greater control in applying fertilizers, herbicides and pesticides. Remote control equipment. New food processing tools and systems. Better integration of computer controls and automation. The potential for rewarding careers – and an improved food system – are practically limitless. Consider this just a couple of options:

The Teacher and Educator

All the knowledge in the world may be useless unless it is shared. Making smart decisions about our food demands the right information, delivered effectively. It may be in educating people about healthy diets and nutrition, or food storage and preparation. It may focus on helping people understand where their food comes from, and how it is produced.

This important career helps build the consumer understanding and support for producers and others across the food chain from dirt to dinner.

The Marketer and Communicator

Today’s food system offers the widest variety of food choices in history. So how do consumers make smart decisions about what to buy and consume? Marketers and communicators fill this need – not just by hawking a particular brand or product but just as important by providing a steady stream of valuable information about the food products on our shelves.

What are the product’s nutritional content? How do they promote health and well-being? Do they meet our expectations for fair treatment of suppliers, sustainable environmental practices and other socially responsible considerations? They use the latest communication tools and technologies – such as social media – to create new channels for reaching larger, more diverse audiences. These marketing roles you commonly see across all industries, including:

The Business Manager

Guiding the activities of a successful enterprise can be a satisfying and rewarding career path. Few if any enterprises can match the challenges and satisfactions that come from managing a modern farm. Agronomy, logistics, supply chain management, finance, labor – all demand skill and attention.

Others in the food chain also must have the same business acumen. Transportation, storage and warehousing, basic ingredient processing, food manufacturing and delivery, retailing – all demand superior management skills. All the way from corporate headquarters, to processing, to the farm itself. Here are a few to think about:

The Naturalist

Admit it. Some of us simply want to avoid being cooped up in a small cubicle, cramped office – or even indoors, if we can avoid. Being out and in touch with the natural world is what we love. It’s a defining characteristic of most farmers and ranchers. But it’s not limited to them.

Consider the role of an agronomist in dealing with producers regularly. Or as an environmental technician or expert. Or a naturalist who cares deeply about sustainability. The list of potential jobs and careers grows even longer when you consider your other interests, such as gardening, animals and photography.

The Mechanic and Operator

Many of us prefer the real and immediate to the theoretical and abstract. We love the satisfaction that comes from using our heads and our hands to make things work the way they should. We thrive on the results our efforts help produce.

Our food system desperately needs that mindset and skill set. Labor remains one of our food system’s greatest challenges – simply having enough people to do the daily chores demanded of farming or ranching, of maintaining valuable equipment and systems, and being on hand to solve problems and deal with potential emergencies. Or equipment supplier, or any of the dozens of suppliers who interact daily with producers.

The need for reliable, competent mechanics and operators is real – and so are the job and career openings in this critical area.

The Numbers Person

Some people see the magic of numbers all around them. Whether used in as an analytical tool, or in an essential accounting and bookkeeping system, or in scientific research, mathematical and related skills are essential to every segment of the food chain.

A fascination with numbers doesn’t have to be channeled solely into rocket science, or any other single discipline. Our food and agriculture system needs that passion, too, across all sectors and in all business lines., including:

The Cyber Star

Ask anyone across the food chain what their most important tools are, and you may be surprised to find “good data and solid analysis” near the top of the list. We live in an age that demands smart decisions in every aspect of our lives. The food and agriculture sector is no different.

Collecting and organizing data is the first challenge. Turning data into knowledge and insight is just as important. Every segment of the food chain must do both, and people with the computer and cyber skills to put the two halves together have enormous career opportunities in agriculture.

Careers in this space offer more than some of the highest salaries available in the marketplace. Many of those working in this area also point to something beyond compensation. They point to the personal satisfaction that comes from knowing they are doing something important to the world around them. They aren’t helping sell more eye make-up or the latest equivalent of the old hula hoop. They are helping to feed a hungry world.

At the Front Lines

These are only a few examples of the exceptional range of job and career opportunities in our modern food system. To see an even more robust survey of food-related jobs and careers, start with a look at just one source of detailed career help for anyone interested in making our food system their preferred career track, like LoveToKnow’s ag careers page and the USDA’s presentation, too.

In recognition of the job and career opportunities available across agriculture, the Future Farmers of America have created AgExplorer – a career resource dedicated to helping young people identify the employment possibilities and prepare for careers not just in farming and but across the entire food and agriculture sector.

AgExplorer details more than 200 career focus areas, with careful attention to the marriage of computer science and technology to the world of food and agriculture. AgExploer helps students learn about the career opportunities as provides practical, real-world assistance in planning and preparing to find and secure the job and career they will love. That job and career may be in production agriculture, computer systems, environmental science, food manufacturing and sales, biotechnology services – the list goes on and on and on.

Show Me the Money

The range of salaries paid across the food and agricultural sector is predictably broad.

But specific jobs can come with much more attractive compensation levels.

Job sites like indeed.com and careeraddict.com report on some of the highest paying jobs in agriculture in 2023 – including estimates of salaries for farm managers and food scientists in the $61,000-72,000 range, and veterinarians and ag economists making well into six figures annually.

November 29, 2023March 1, 2024

Transcript: Digging into RMPs

Transcript from November 29, 2023 podcast

Hello, everybody. Garland West here with another Digging In episode, where we try to take a little bit deeper dive into subjects involving our food and the incredible system that produces it.

Today we have a really fun topic for you and one that I bet tells you some things you didn’t know before. We all know how important research is to our food system. We use sound science to open all sorts of doors, better plants and better animals through improved nutrition, better genetics, better production techniques. The list goes on and on and on. Scientists work every day to unlock more value in the commodities and the staples we’ve relied upon for literally hundreds of years. We get better, more nutritious food and innovative new uses that meet real market needs, and we get smarter consumers to boot. Our food system does more than ever before to provide a steady stream of the data and the information that comes from data so we can all make better, smarter food decisions.

Nice. Since Bob covered the functional benefits of peanuts, I’ll talk a little bit about the other thing that I love about peanuts, and that’s our peanut farmers. Our peanut farmers are amazing in many cases. In most cases, running multi-generational family businesses. And if anybody thinks being a farmer is easy, they’ve got another thing coming. Our farmers put a lot at risk every year when they grow the crops that they bring to market for the consumer. And fortunately, I think many of them take great pride in doing that work and are willing to take the risks that come their way.

And it’s very exciting to see some of the things that young farmers are bringing to the table. Their dad, their grandparents, their moms may have been farmers, but these young farmers are a new generation and they’re bringing the same but a little bit different level of excitement and approach to making sure that their business is sustainable for their children.

Garland West:

Wow, that’s very, very good. You’re telling me that they’re tasty, they’re nutritious, they’re sustainable environmentally, and they’re sustainable in terms of perpetuating the family farm that’s made our American Ag system what it’s today. That’s a pretty good summary of an industry. Bob & Ryan, that’s a great note to end on.

Thank you again for being with us on Dirt to Dinner’s, Digging In podcast. I might add a personal note of congratulations to both men, Bob, for a remarkable career in service to peanut farmers in the entire peanut industry and agriculture in general for that matter. And Ryan for his recent selection to follow Bob as the peanut board’s next president and CEO. Guys, thanks for a job very, very well done.

I’m Garland West reminding you to visit us at www dirttodinnedev.wpenginepowered.com. I’ll promise we’ll make it fun and informative.

November 29, 2023December 7, 2023

Digging into RMPs: National Peanut Board

Because of our ever-evolving food system, we get better, more nutritious food and innovative new uses that meet real market needs, and we get smarter consumers to boot. It takes work by thousands of researchers all pointed toward finding answers to some of the toughest issues we continue to wrestle with every day. And it takes a concerted effort to get the word out to people.

But who’s in charge of this endeavor? Not the government, not fancy think tanks, not big business or big universities. All those folks play important roles, but we often overlook what hardworking, financially challenged farmers who drive the demand to improve consumer understanding of our food.

In this episode of Digging In, we’re turning to the peanut industry to provide a stellar example of organizations that work behind the scenes for its farmers. The National Peanut Board, a research, marketing and promotion organization (“RMP”) for U.S. peanut farmers, is headed up by Bob Parker, current CEO; and Ryan Lepicier, current Chief Marketing Officer and next CEO. RMPs like this organization help improve our food system to provide a steady stream of information so we can all make better, smarter food decisions.

Click here for a transcript of this podcast.

Here are our guests in this episode:

Bob Parker joined the National Peanut Board, a farmer-funded research, marketing and promotion organization based in Atlanta, Georgia, as its president and CEO in 2012. At the National Peanut Board, he has focused on the mission of improving the economic condition of America’s peanut farmers and their families. Those efforts have centered around promoting the increased consumption of U.S.-grown peanuts domestically and internationally, addressing barriers to consumption such as peanut allergy and supporting production research to make peanut farmers more productive, efficient and sustainable.

The 2023 peanut crop is the 47th of Parker’s professional career, although he has been around peanuts his entire life. He has a broad range of experience in peanuts and agriculture, both domestically and internationally, from growing, processing, public policy and marketing. Parker is a graduate of the University of Georgia with a degree in agricultural economics.

Ryan Lepicier serves as senior vice president and chief marketing officer at the National Peanut Board with a passion for fueling peanut demand and consumption. He will begin his role as NPB president and CEO on January 1, 2024. He and his team are working to make peanuts the most relevant nut among millennial consumers by ensuring people are thinking about peanuts differently, talking about peanuts positively, engaging with peanuts more often, and buying more peanuts.

Lepicier has a bachelor’s degree in journalism and communication from the University of Oregon and an MBA from Auburn University. He likes his peanut butter straight from the jar on a spoon. Crunchy, please.

November 20, 2023February 27, 2024

Haricots Verts with Ginger & Pecans

A Bright, New Twist on Green Beans

Lisa Fielding, D2D’s contributing chef, recommends Team D2D and all our readers to immediately exchange that tired green bean casserole for this bright, complex dish that triumphs over its soggy cousin. And we couldn’t agree more.

Consider this as a worthy accompaniment to your Thanksgiving turkey, or as a bed under a grilled salmon filet. No matter how you prepare it, you won’t be disappointed.

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Haricots Verts in Browned Butter with Caramelized Ginger & Pecans

Serves 8

Ingredients:

1 lb. haricot verts, trimmed and washed
1 inch knob of fresh ginger peeled and cut into thin matchsticks
1/3 cup pecan pieces toasted in a skillet for 2 minutes
1 stick salted high quality butter

Instructions:

Prepare an ice bath. Either steam or blanch haricot verts until tender but still snap when broken in two. Steam will take around 3 minutes. Blanching in boiling water around 90 seconds. Place in ice bath to stop the cooking process.
Melt butter in a skillet over a low heat. You don’t want to the butter to brown quickly. Toss in ginger and cook over low heat until matchsticks turn golden and crispy. Butter will brown simultaneously.
Remove haricot verts from ice bath and toss in a kitchen towel until completely dry. Toss with ginger butter and pecans. Platter and serve.

Hungry for more knowledge?

Click on the posts below to sate your curiosity about where our food comes from. And click here for more of our tried-and-true recipes. Bon appetit!

November 20, 2023November 20, 2023

The Ultimate Cocktail Cookie

Calling All Mad Party Hosts!

Lisa Fielding, D2D’s contributing chef, has been making Dorie Greenspan’s famous savory cocktail cookies for years and have typically followed her recipes to the letter. And why not? She’s amazing.

As Lisa says, “The cookies are essentially a shortbread batter elevated with sweet and savory ingredients that produce the most tantalizing bouchée which, after just one bite will transport you to a state of food nirvana.”

But never satisfied to leave well enough alone, Lisa was curious what would happen if she adapted the recipe to include apricots to the savory recipe and add a whole egg instead of egg yolks to plump up the cookie and bind it better when baked through.

Turns out she was right on all counts. This sweet and savory version will add a patina of sophistication to your next cocktail party.

Want to dig deeper into this recipe to learn how foods like these are a part of our bigger food system? We’ve got something for everyone!

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The Ultimate Cocktail Cookie

Yields 3 dozen cookies

Ingredients:

1/2 cup whole almonds
1/2 cup whole dried apricots, softened in boiling water for ten minutes and then chopped
1/3 cup sugar
2 tablespoons finely chopped rosemary
2 cups all-purpose flour (additional flour for rolling and cutting)
1/3 cup freshly grated Parmigiano-Reggiano cheese (1 ounce)
1/2 teaspoon salt
2 sticks cold unsalted butter, diced
1 egg

Instructions:

Preheat the oven to 350°.
Add the whole almonds to a food processor and pulse to the consistency of grainy flour. Add the rosemary and sugar and pulse until completely combined. Now add the chopped apricots and pulse until they are well integrated. Add the flour and pulse into a fine grainy mixture.
Now add the butter and pulse until the mixture resembles coarse meal. Add the egg and pulse until large clumps of dough form.
Flour your work surface. Transfer the dough and press into a disc. Lightly flour the disc and with a rolling pin very gently roll into a larger circle until the dough is 1/2″ thick.
Line a cookie sheet with parchment paper. Using a 1 1/2-inch round cookie cutter, stamp out cookies as close together as possible. Arrange the cookies about 1 inch apart on the prepared baking sheet.
Bake the cookies for about 20 minutes, until lightly golden; you may need to spin the sheet half way through if your oven cooks unevenly. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.

Pro tip: Want to make this ahead?
The rolled-out cookie dough can be wrapped in plastic and kept frozen for 2 weeks. Then bake cookies as instructed above.

Hungry for more knowledge?

Click on the posts below to sate your curiosity about where our food comes from. And click here for more of our tried-and-true recipes. Bon appetit!

November 20, 2023November 20, 2023

Classic Cheesecloth Turkey

A Traditional Turkey, but Elevated…

This roasted turkey is the go-to recipe for D2D’s contributing chef, Lisa Fielding…and for good reason. And she follows this beautiful bird up with her extraordinary pumpkin pie cheesecake.

Scroll down for instructions and enjoy 🙂

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Lisa’s Classic Cheesecloth Turkey

Ingredients

1 turkey (14 to 16 pounds)
1/2 cup butter, softened
3 tablespoons minced fresh thyme
3 tablespoons minced fresh sage
1 teaspoon salt
1 teaspoon pepper
2 celery ribs, quartered
1 medium onion, chopped
1 medium carrot, quartered
1 cup butter, cubed
2 cups white wine

Gravy

2 to 3 cups chicken broth
5 tablespoons all-purpose flour

Instructions

Preheat oven to 325°. Remove giblets from turkey; cover and refrigerate for gravy. Pat turkey dry; place breast side up on a rack in a roasting pan. In a small bowl, combine softened butter, thyme and sage. With fingers, carefully loosen skin from turkey breast; rub butter mixture under skin. Sprinkle salt and pepper over turkey and inside cavity; fill cavity with celery, onion and carrot.
In a large saucepan, melt cubed butter; stir in wine. Saturate a four-layered 17-in. square of cheesecloth in butter mixture; drape over turkey. Bake turkey, uncovered, 3 hours; baste with wine mixture every 30 minutes, keeping cheesecloth moist at all times.
Remove and discard cheesecloth. Bake turkey until a thermometer inserted in the thigh reads 170°-175°, basting occasionally with pan drippings, 45 minutes to 1-1/4 hours longer. (Cover loosely with foil if turkey browns too quickly.)
Remove turkey to a serving platter; cover and let stand 20 minutes before carving. Discard vegetables from cavity. Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 1/3 cup. Add enough broth to remaining drippings to measure 4 cups.
In a saucepan, melt a few tablespoons butter and add flour to make a roux. Cook for one minute and add broth all at once whisking until incorporated. Simmer for five minutes stirring constantly until thickened. Use this as your gravy.

Hungry for more knowledge? Click on the posts below to sate your curiosity about where our food comes from. And click here for more of our tried-and-true recipes. Bon appetit!

November 20, 2023November 20, 2023

Lisa’s Pumpkin Pie Cheesecake

Pumpkin Pie + Cheesecake = Heaven

Dirt to Dinner’s contributing chef, Lisa Fielding, depends on this Pumpkin Pie Cheesecake to keep the Thanksgiving vibes going strong after her delicious cheesecloth turkey has been gobbled up.

Consider pairing this cheesecake with a fun and festive cocktail to make the day even more scrumptious.

Scroll down for instructions and enjoy 🙂

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Lisa’s Pumpkin Pie Cheesecake Recipe

Ingredients

Graham cracker crust:

1 ½ cups graham cracker crumbs (12 full sheets of grahams processed in the food processor until very fine)
¼ cup granulated sugar
½ tsp ground cinnamon
6 tbsp salted butter melted

Pumpkin cheesecake filling:

24 oz cream cheese room temperature (three, 8 oz packages)
1 cup light brown sugar packed
1 cup pumpkin puree
1 tsp pure vanilla extract
¼ tsp sea salt
1 tsp cinnamon
2 tsp pumpkin pie spice
½ cup sour cream room temperature
3 large eggs room temperature
3 Tbps flour

Instructions

Butter and flour the sides of a 9” spring form pan. Line the outside, bottom of the pan completely with heavy-duty foil so no water can leak into the pan from the water bath. Set aside.
Preheat oven to 350 degrees F.

Make the graham cracker crust:

In a large bowl, combine graham cracker crumbs, sugar and cinnamon. Add melted butter and stir until combined.
Pour the crust mixture into the prepared springform, pressing it down into the bottom of the dish and halfway up the sides.
Bake in preheated oven for 5 minutes, then remove the crust from the oven and set aside to slightly cool.

Make the pumpkin cheesecake filling:

While the crust is baking make the filling.
In a standing mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, beat together the cream cheese and brown sugar until light and fluffy and there are no lumps.
Add pumpkin puree, vanilla, cinnamon, pumpkin pie spice, sea salt and sour cream and beat until just combined.
Add eggs, one at a time and beat after each addition.
Gently stir in flour.

Prepare a water bath:

Find a large pan (baking pan, cast iron skillet, fry pan, etc) that will fit your springform pan and put it in the preheated oven. Bring 2 quarts of water to a boil.

Bake:

Pour the filling over the baked and slightly cooled crust.Place the springform pan in the large pan in the preheated oven. Slowly fill the large pan with boiling water until it is halfway up the sides of the cheesecake pan.
Bake in the water bath for 50-55 minutes or until the top and edges are set but not browned and the pumpkin cheesecake is only very slightly jiggly. You can test it by inserting a knife or cake tester in the center of the cake and if it comes out clean you know it is done. However, this can cause the pumpkin cheesecake to crack so I don’t really recommend it (but it’s better than a soupy cheesecake if you’re unsure).
Remove the cheesecake from the water bath and set on a wire cooling rack to cool to room temperature. Once at room temperature, transfer the cheesecake to the refrigerator to chill overnight.

Hungry for more knowledge? Click on the posts below to sate your curiosity about where our food comes from. And click here for more of our tried-and-true recipes. Bon appetit!

November 15, 2023November 15, 2023

Can a diet mimic Ozempic’s results?

In the realm of health and wellness, a remarkable medication named Ozempic has dramatically transformed the lives of many individuals struggling with type 2 diabetes and obesity.

What is Ozempic, anyway?

Ozempic, containing the active ingredient semaglutide, made waves in the healthcare community initially in 2017 when the FDA approved it for managing blood sugar levels in conjunction with diet and exercise. But it has become a cultural tsunami this past year (especially on social media) as more non-diabetics have been seeking its myriad health-related benefits.

The benefits are now appreciated by both patients and healthcare professionals. This injectable medication works by mimicking the glucagon-like peptide-1 (GLP-1) hormone, which plays a pivotal role in regulating blood sugars, slowing stomach emptying, curbing appetite, and improving heart problems (possibly preventing heart attack and stroke).

However, while medications like this are sometimes necessary, many individuals could achieve similar health outcomes by focusing on a strategic diet, emphasizing foods that naturally regulate blood sugar levels, reduce hunger, and promote weight loss. By eating the right foods, you can still have the “I’m full” effect of Ozempic and the benefits of getting the proper nutrients for your lifestyle.

As the adage goes, “Let food be thy medicine.”

Harnessing the Power of Low-Glycemic Foods

Understanding the glycemic index (GI) of foods is paramount. Low-GI foods facilitate gradual blood sugar increases, mimicking Ozempic’s blood glucose-stabilizing effect. Integrating these foods into your diet means you’re investing in a spectrum of benefits that support your metabolic health.

Whole grains are a cornerstone here. Options like quinoa, barley, and steel-cut oats should be regulars on your grocery list. Consider servings of about a half-cup of cooked grains at mealtimes enough to reap the benefits without excessive calorie intake.

Incorporating legumes is also wise; foods like lentils, chickpeas, and various beans not only stabilize blood sugar but are also rich in proteins and micronutrients. A standard portion would be approximately a half-cup cooked, balancing blood sugar management and satiety.

Fruits, while often sweet, can also be low-GI superstars. Berries, cherries, and apples come with the added bonus of vital antioxidants and vitamins. A typical serving could be one small apple or a cup of berries, perfect for a snack or dessert without causing a sugar spike.

Integrating these foods into your daily meals, in addition to having a half-cup of cooked quinoa or incorporating legumes into your salads, can contribute to the slow and steady absorption of carbohydrates, akin to the metabolic balance that Ozempic promotes.

The Satiating Effect of Dietary Fiber

If you’re aiming to naturally replicate the appetite-reducing effect of Ozempic, dietary fiber is your ally. High-fiber foods add bulk to your diet and slow digestion, which can fend off hunger pangs.

Vegetables like leafy greens, broccoli, Brussels sprouts and carrots — and fruits like pears and apples — are high in fiber. Whole grains and legumes also join this list, offering twice the benefits with their low GI and high fiber content.

Consuming these not only helps with digestion but also keeps you full longer, reducing the likelihood of overeating. Adults should aim for at least 25 to 30 grams of fiber per day, spread across all meals. In practical terms, this could be about two cups of mixed leafy vegetables, a medium-sized pear, or a half-cup of cooked, high-fiber grains like barley.

Don’t forget about seeds such as chia or flaxseeds, either. Just one tablespoon can provide about 5 to 6 grams of fiber. These are easy to sprinkle over salads and yogurts, or incorporated into baked goods, allowing for a fiber boost without a significant increase in food volume.

One of my favorite daily high-fiber meals is creating a colorful salad loaded with leafy greens, chopped carrots, and sprinkled with a handful of beans. Try this out and you’ll be introducing a meal into your routine that keeps you fuller for longer, potentially reducing overall calorie intake, much like the weight management benefit observed with Ozempic use.

Proteins & Fats: Allies in Weight Management

Proteins and healthy fats, while fundamental for various bodily functions, also play a direct role in weight management, metabolic regulation and satiety. Lean proteins like chicken breast, fish, and tofu should be staples in your diet. A 3- to 4-ounce serving of these proteins at meals — roughly the size of your palm — is generally adequate to support muscle maintenance, especially important as you lose weight. Foods rich in omega-3 fatty acids, such as salmon, mackerel, and walnuts, improve insulin sensitivity, an effect beneficial for type 2 diabetes management.

Healthy fats, also found in foods like avocados, nuts, and olives, contribute to a meal’s overall GI, slowing digestion and helping to moderate blood sugar levels. A quarter of an avocado, a tablespoon of olive oil in cooking, or a small handful of nuts is sufficient. They not only enhance your meal’s nutritional profile but also add flavors that taste good.

Meanwhile, lean proteins like chicken breast, turkey, and tofu help preserve muscle mass, essential for maintaining a healthy metabolism. Balancing your meal with a good protein source and perhaps a dash of healthy fats, like cooking with olive oil or topping your salad with sliced almonds, can help you feel full and maintain consistent energy levels, two things associated with Ozempic.

The Power of Hydration

Proper hydration is an often overlooked aspect of metabolic health. Aim for at least 64 ounces of water a day, depending on your physical activity. Regular water intake is crucial for overall bodily functions, including maintaining optimal blood sugar levels.

Hydration’s role in health is so foundational that it complements any approach aiming to improve metabolic stability. Adding a slice of cucumber or lemon can make the same old water taste better, ensuring you meet your hydration goals.

Crafting a Balanced Diet: Practical Tips

Bringing all these elements together requires balance and moderation.

Start your day with a breakfast rich in proteins and low-GI foods; think a bowl of steel-cut oats topped with chia seeds and berries, or a spinach and mushroom omelet cooked with olive oil. These options set the tone for your metabolic responses throughout the day.
For lunch and dinner, half your plate should be vegetables, a quarter protein, and a quarter low-GI carbohydrates. This could be a mixed greens salad with grilled chicken and quinoa or a serving of chili using lean turkey and an array of beans.
Snacks should also be nutrient-dense. Yogurts, nuts, seeds, and fresh fruits are your go-to items. These ensure you’re not just filling up but nourishing your body, supporting the microbiome, and maintaining blood sugar levels.

Concluding Bite

While Ozempic represents a medical advancement, our daily food choices are just as impactful. Understanding and harnessing the power of nutrition can help sustain health and wellness, often achieving the benefits provided by such medications.

Of course, these dietary strategies don’t replace professional medical advice. Instead, they should encourage a conversation with your healthcare provider about integrating holistic approaches into your health regimen, tailoring them to your individual needs, and, perhaps, letting your meals function as medicine.

November 8, 2023November 14, 2023

Tiny plastics pose huge problems

Small pieces of plastic, now termed microplastics have infiltrated all ecosystems, posing a severe threat to wildlife…and now us. New research has shown that microplastics — especially its microscopic offspring, nanoplastics — might accumulate within our bodies, too.

Microscopic Fibers with Massive Implications

Microplastic particles measure less than 5mm in size, or smaller than the width of a pencil eraser.

How do these plastics find their way inside us? I’ve never been caught in a hailstorm of plastic beads (and you probably haven’t either). Unfortunately, what we’re talking about here is something smaller…way smaller.

We’re talking about nanoplastics. Fibers that are smaller than 1 micrometer (1 μm), or the length of a tiny bacterium, or 1/50 the width of a strand of human hair.

Despite its seemingly inconsequential size, nanoplastics pose significant risks.

These barely detectable yet ever-present fibers can pass through biological barriers, like blood and organ lining and, over time, accumulate within the body.

Where Do The Fibers Come From?

Microplastics, including nanoplastics, are ubiquitous because they’re durable and resist decomposition. They are primarily generated through the breakdown of oversized plastic items and fabrics, microbeads in personal care products, and a host of other industrial processes.

The Organization for Economic Cooperation and Development (OECD) held a seminar based on reporting from the government of Sweden that found synthetic textiles as the single greatest contributor to engineered microplastics in the ocean, accounting for 35% of total microplastic volume.

Polyester, nylon, and acrylic – common fabrics used to make 60% of the world’s clothes — are all considered synthetic.

Unfortunately, our typical shopping habits are mostly to blame here, with synthetic fabrics and toiletries making up almost 40% of the total microplastic volume.

These plastic-based fibers shed microplastics every step along the way, from its production, to wearing and laundering, and even during its eventual disposal, mostly in landfills. In fact, a 2016 study found that each laundering of a fleece jacket releases an average of 1.7 grams of microfibers, which can end up in the ocean. Nylon, polyester and acrylic clothes all shed microfibers when washed.

Tires are next in line as significant sources of microplastics, followed by city dust. While you’ll find a greater concentration of microplastics around densely populated areas with heavy traffic, industrial activity, and busy commerce, these tiny particulates are adept at world travel.

In fact, scientists recorded 365 microplastic particles per square meter falling daily from the sky in the remote Pyrenees Mountains in southern France.

The Path from Environment to Food

One of the most alarming aspects of microplastic contamination is its presence in what we eat. Microplastics have been found in a wide range of whole foods, including seafood, fruits, vegetables, honey, and bottled drinking water.

Microplastic entry into our food system mostly happens through these channels:

Ingestion by animals and seafood that we eventually eat (“trophic transfer”)
Soil and plants absorbing degraded fibers from synthetic mulches and films (plastic bags, for example)
Airborne fibers that, once settled, are ingested or absorbed by trophic transfer
Food processing and packaging along all points, from the industrial food and drink facilities, to chopping on our polyethylene cutting boards at home

Health Risks from Ingesting Plastics

Several studies have pointed out the adverse effects in various parts of our bodies, including:

Gastrointestinal absorption: Some studies suggest that microplastics may be absorbed through the gastrointestinal tract and enter our bloodstream, raising concerns about systemic effects on human health as they’re broken down further into nanoparticles that can permeate organ linings.
Accumulation of toxic substances: Microplastics can act as carriers for harmful chemicals and pollutants, like bisphenol-A (otherwise known as BPA), phthalates, and heavy metals. When ingested, they may release these toxins into our bodies.
Inflammatory responses: Microplastics may induce systemic inflammatory responses contributing to immune deficiencies, oxidative stress, cell and tissue damage, gastrointestinal disorders, respiratory and cardiovascular diseases
Endocrine and reproductive disruption: Some microplastics contain additives that can disrupt our endocrine system, potentially leading to hormonal imbalances, reproductive issues, and other associated health risks

“Our research shows that we are ingesting microplastics at the levels consistent with harmful effects on cells, which are in many cases the initiating event for health effects.”

– Evangelos Danopoulos, Hull York Medical School, U.K.

Microplastic Release using Microwaves

A recent and particularly frightening study from University of Nebraska demonstrates microwaving’s effect on plastics, compounding concerns found in previous studies.

The issue comes down to the structure of plastic during production. Simply put, particles look and behave like cooked spaghetti. You know how cooked spaghetti clumps together when cooling down, but then starts releasing strands when reheated? Those little spaghetti-like plastic structures are released into our foods when plastic gets hot in the same way.

But what about plastic containers that read “microwave-safe”? Perhaps they’re not so safe after all. This study found that heat from the microwave can cause plastic containers to break down, releasing small plastic particles into the food or beverage being heated. And not just a few particles: some containers could release as many as 4 million microplastic and 2 billion nanoplastic particles from only one square centimeter of plastic area within three minutes of microwave heating.

But it doesn’t stop at microwaves:

Cooking food in plastic containers or using plastic utensils in hot foods can also release microplastics and nanoplastics
Refrigeration and room-temperature storage for over six months can also release millions to billions of microplastics and nanoplastics
Polyethylene food pouches commonly used for kids’ applesauce, yogurts, and smoothies, released more particles than polypropylene plastics, often used for refrigerated storage containers and restaurant take-out orders

Separately, the researchers also found that microplastics released from plastic containers caused the death of 77% of human embryonic kidney cells. However, more research needs to be done on this to be conclusive, as this was a first-time in-vitro (i.e. test tube) study.

What Can We Do?

Yes, this information is scary, but don’t fear…we have an incredible food system providing us all with fresh and affordable food choices every day. And plastics do have their place in this system: they reduce food waste by keeping items fresher longer, avoiding cross contamination, and keeping food prices low.

The most important thing you can do to help offset plastics’ negative effects? Plain and simple: eat a balanced diet. Consuming a variety of fresh produce, lean proteins, and healthy fats is the most efficient way to promote healthy digestion, flush toxins from organs, boost cellular activity, and initiate an effective immune response. And, coincidentally, fresher food choices usually have less plastic packaging than their shelf-stable counterparts.

And here are some other things to implement into your daily life.

Avoid microwaving plastic by using microwave-safe glass or ceramic containers instead
Consider a time-restricted eating schedule that provides your body with a daily rest from digestion so your organs can operate better and with less inflammation
Eat foods high in antioxidants, chlorella, and selenium. These nutrients bind to toxins for removal from your digestive system.
Limit premade meals packaged with plastic and that require heating in their container(microwave foods in glass containers instead of plastic ones)
Curb consumption of bivalves like oysters, clams, and mussels. When eating these shellfish, you also consume their digestive systems, which harbor more plastics than foods from anywhere else.
Reduce plastic use by selecting safer materials, like glass or stainless steel
Bring a reusable cup when going to the coffee shop, the gym, work, etc.
Filter your tap water to reduce your exposure to microplastics. And don’t drink water from plastic water bottles
Reduce canned food purchases since they have thin plastic linings and hold food for extended periods of time

November 2, 2023

Digging in: Mintel Food Trends Expert

Lynn Dornblaser is a seasoned expert with over 35 years of valuable product trend knowledge and experience at Mintel since 1998. She brings a unique perspective to her work, applying it to tailored client research and engaging in extensive public speaking engagements.

She has been recognized and quoted by esteemed U.S. news organizations, like The Wall Street Journal, USA Today, The New York Times, and CNN. Lynn has also had the honor of serving as a keynote lecturer and speaker for numerous industry groups and sales forums.

Prior to joining Mintel, Lynn’s expertise in new product trends was showcased as the editor and editorial director of New Product News at various trade magazine publishing companies.

October 25, 2023October 26, 2023

Like Your Food? Thank a Trucker

When the Bureau of Labor Statistics (BLS) last month reported food price inflation of only 3.7 percent, few seemed to notice. That figure is almost double the food inflation rate since the early 1990s but still way below the numbers posted following the COVID-19 pandemic and the enormous disruption to the food system that followed.

As the Washington Post observed, “Overall, inflation is trending in the right direction.”

In the Covid era, food manufacturers and retailers had a single over-riding priority: Do whatever it takes to keep the pipeline of food as full as possible. Find whatever supplies of the food products consumers wanted and expected of the most modern and efficient food system in human history. Pay whatever needed to be paid to secure those products and see them delivered. Maintaining supply became the universal mantra.

Without a doubt, our food system did a magnificent job of rising to the challenges posed by the Covid era – and the demands of the public. Spot shortages and supply disruptions captured a lot of attention, but by and large, they remained the exception far more than the rule and an inconvenience more than a threat to consumer well-being.

A Sign of the Times

But rising to the challenge came with a cost: food inflation at record or near-record levels. Consumers seemed more than willing to ante up for the food we all want – at least for a while. We’re now seeing early signs that willingness to pay more and more for our food is giving way to a new consumer attitude – one of cost-consciousness that is leading more and more food manufacturers and retailers to shift gears.

Consumers are showing increasing resistance to inexorable food price increases. More and more of us are turning to store brands… price shopping across suppliers… taking more advantage of sales and promotions… simply choosing to look at less-expensive meal alternatives…and more. Some disgruntled food shoppers have even resorted to – gasp – doing without.

In simple terms, price has become an increasingly important consideration for consumers.

A May 2022 study by Ernst & Young found that nearly three of every five consumers say price is their foremost purchase consideration. Two of three consumers say it will become the most critical consideration in the next three years.

The food sector seems to have taken this shift in attitude to heart. They are asking hard questions of suppliers, seeking to bring more pricing discipline to all aspects of their operations. Food manufacturers and retailers report spending more and more time examining opportunities for cost-reducing innovations and making smart investments in new technologies that enhance productivity.

But the single factor of unpredictability most often cited in Dirt to Dinner: the human element. And the portion of our food system most vulnerable to this unpredictability: transportation, and in particular, the trucking industry.

Trucking’s Consequential Labor Issues

Managers and operators across the food chain have reported a widespread lack of the people needed to do many of the fundamental manual tasks demanded by the entire food chain. Work crews are needed to do the hard, often back-breaking work of harvesting and initial transportation of commodities and food products. Farm managers complain bitterly of a lack of willing workers to do the daily arduous tasks that come with daily farm and ranch life, especially in dairy. Even farm-service suppliers report shortages of mechanics, service technicians, and others vital to maintaining routine farm and ranch operations.

No labor shortage provides greater cause for concern than the trucking sector.

The statistics can be mind-numbing. According to the American Trucking Association (ATA), trucks move about 73 percent – yes, almost three-quarters – of the nation’s freight. That’s about 11.5 billion tons. Nearly 14 million trucks are on the road today, traveling over 327 billion miles.

The U.S. Department of Transportation reports over 750,000 active U.S. carriers. More than 95 percent of those operate ten or fewer trucks. The industry employs 8.4 million individuals as drivers or in support roles, with about 1.4 million actual drivers.

As impressive as the trucking industry statistics may be, they don’t explain the cause for concern from the food industry.

Trucks provide the common element across the entire food chain, providing the connective glue that brings food from dirt to dinner. Trucks bring farm inputs, transport commodities, animals, and ingredients from farm to collection points to food plants and production facilities. They carry finished food products to distributors and retailers and increasingly, to home delivery. A half-dozen trucks – or more – may be involved in the journey from dirt to dinner. When trucking services fail at any link in the chain, the likely result is system disruption – and supply interruption, and higher costs.

During the Covid pandemic, reports of a shortage of truck drivers were common. Food industry and transportation experts contacted by Dirt to Dinner report common problems with securing reliable truck services and cite this uncertainty as a significant factor behind the food sector’s efforts to secure contractual commitments from larger, proven, reliable suppliers.

Managers at large food companies report delays in service delivery and the growing issue of simple communications. “More and more of the drivers simply don’t speak English,” as one logistic manager explained. “You can imagine the problems that can create.”

Driver Shortage…or Driver Retention?

Those comments point to the debate within transportation circles about the existence of a “driver shortage.” Some prefer to call it a “driver retention” problem.

According to this point of view, the real problem is the simple unwillingness of people to accept the harsh demands of the profession. Extended periods of time away from home, constant travel, unfamiliar food, long spells of downtime, and boredom in strange locales have proven unattractive to prospective truckers. Even those anxious to find work and attracted to the ‘open road and personal freedom’ of trucking seem to become disillusioned and move on to work that offers something closer to the quality of life they seek – time at home, with family and friends, especially.

The industry has no choice but to adapt to these changing worker expectations, according to trucking industry figures. It begins with economics – meaning more pay. BLS reports an 2020 average truck driver salary of $48,710, rising to $49,920 in May 2022.

The agency agrees with food industry executives that demand for professional heavy and tractor-trailer drives will continue to grow, at a projected 4 percent per year through 2032. That works out to roughly 241,000 openings per year.

Observers of the trucking industry acknowledge the aggressive and creative efforts of the industry to improve driver conditions and adapt to changing expectations of potential drivers. They also note the special effort being made to attract more women to the profession – and more married driver teams.

But they also emphasize the need to move quickly – or see the recovery of our overall economy (and our food sector) sputter.

October 17, 2023October 20, 2023

The Ins & Outs of Mushroom Products

Mushrooms have been enjoyed for ages, not just because they’re delicious, but also for their amazing health perks! Recent studies have shown that mushrooms are packed with essential vitamins, minerals, fiber, and special compounds that are great for your overall health.

As people become more curious about these advantages, mushroom supplements have popped up as a handy way to tap into their potential, making it easier to reap the benefits without relying solely on eating them.

Nutritional Benefits of Mushrooms

We at Dirt to Dinner have tried a variety of mushroom powders and supplements. We love sources that have proven cognitive and immune benefits but we always want to know that our sources are the best.

Mushrooms are a natural source of essential nutrients such as B vitamins (riboflavin, niacin, pantothenic acid), minerals (potassium, copper, selenium), and dietary fiber. They also contain unique bioactive compounds such as flavonoids, β-glucans, ergosterol (a precursor of vitamin D), and various polyphenols. These compounds have been linked to immune system modulation, antioxidant activity, and potential anti-inflammatory effects.

Mushroom varieties like Shiitake (Lentinula edodes) and Reishi (Ganoderma lucidum) have been extensively studied for their health-promoting properties. Shiitake, for instance, contains lentinan, a polysaccharide with immunomodulatory effects. Reishi mushrooms are known for their triterpenoids, which exhibit potential antitumor and anti-inflammatory activities.

Lion’s Mane (Hericium erinaceus) is another medicinal mushroom with a unique appearance, resembling cascading white icicles. Beyond its culinary uses, Lion’s Mane has gained attention for its potential health benefits, particularly in the realm of cognitive health and neurological well-being. It contains bioactive compounds, including erinacines and hericenones, that have shown neuroprotective effects and the ability to support brain health.

Lions Mane can also stimulate Nerve Growth Factor (NGF), which contributes to nerve cell maintenance and repair. It can help form new neurons, combat cognitive decline, and enhance memory and attention—truly incredible cognitive benefits!

Mushroom Supplements & Benefits

Back in February of this year, market reports had some exciting news. The global functional mushroom market, which covers everything from mushroom-based foods and drinks to supplements, was valued at a whopping $50.3 billion! And guess what? It’s still on the rise!

Now, let’s talk about the real heroes here – mushroom supplements. They’re all the rage! There are lots of brands out there crafting these powerhouse formulations, making it super easy to bring the magic of mushrooms into your daily routine. They come in all sorts of forms like powders, extracts, capsules, and tinctures. It’s like a mushroom smorgasbord.

These supplement folks make a big deal about specific compounds like β-glucans, polysaccharides, or triterpenoids because they’re like the secret sauce behind the potential health perks. But here’s the real question: how can we be sure we’re getting a top-notch product? Is it just about the formulation or are there other considerations?

Here are some key factors to consider when assessing supplement quality and ensuring the authenticity:

Ingredient Transparency:

Reputable manufacturers should clearly list the mushroom species used and the active compounds present in their products. Generic terms like “mushroom extract” or “mushroom blend” without specifying the species should be approached with caution.
Each mushroom species has a scientific name that consists of two parts: the genus and the species. For example, Lion’s Mane’s scientific name is Hericium erinaceus. Verify that the scientific names of the mushrooms are provided on the label to ensure accurate identification.
Country origin should also be listed on their label, as some regions are known for producing high-quality mushrooms due to optimal growing conditions and cultivation practices- those include Japan, the U.S., Canada, Korea, Netherlands, Poland, and Germany.

Testing for Active Compounds:

High-quality, reputable supplements undergo testing to verify the presence and concentration of specific bioactive compounds, such as beta-glucans or triterpenoids, which contribute to the mushroom’s health benefits.
The label should indicate the concentration or standardized amount of these compounds. Avoid anything with “proprietary blends” as they may hide specific ingredients.

Third-Party Verification:

There are three main third-party verifiers, The United States Pharmacopeia (USP), The National Sanitation Foundation (NSF), and ConsumerLab. Be sure to research the brand to ensure it has obtained certifications from one of these independent organizations that ensure potency, authenticity and quality.
If you’re still uncertain about a product’s authenticity, consider consulting healthcare professionals or experts who specialize in herbal or nutritional supplements. They can provide guidance based on their expertise and knowledge.

What do the Experts Say?

We had a chance to talk to executives with MUD WTR, a mushroom coffee substitute brand that broke into the market and has gained a lot of attention. They had a lot to say about ‘shrooms!

We asked their take on third-party verifications, they noted that these can be prohibitively expense to obtain. Most reputable mushroom companies, with sound sources, transparency with their growth methods, and formulations are just as good as those who jumped through hoops to get the certifications.

That said, MUD WTR is committed to transparency, even working to add a nutrient label to their packaging so consumers know just how much of each nutrient they are getting! So, if you are looking for other great mushroom brands, if you don’t see a certification, be sure to look on their sites for transparency with sourcing and growing methods.

Other experts, Paul Stamets and Steve Farrar, two trailblazing mycologists in the fascinating world of mushrooms, have left an indelible mark and played a significant role in shaping the strategies of numerous mushroom brands. Their expertise and insights have been a guiding light for brands as they develop their mushroom-based products.

While Paul Stamets and Steve Farrar may have slightly differing perspectives on certain mushroom-related matters, there’s one critical point on which they find common ground: sourcing.

Stamets and Farrar’s resounding advice is to stick with mushrooms cultivated in the United States.

This approach not only supports local agriculture, but also prioritizes safety and product quality.

How are mushrooms grown?

Mushroom cultivation is a complex process that significantly influences their nutritional content. An intricate interplay of factors, such as the growing medium, ambient conditions, and light exposure, collectively shapes the mushrooms’ nutritional composition. Some mushroom species, such as reishi and shiitake, possess compounds with immune-enhancing attributes. Recognizing the nuances of cultivation practices empowers consumers to make informed choices about the mushrooms they consume. Debatably, the substrate in which they were grown is the most critical factor in their nutrient density.

Hence the importance of sourcing and transparency- to understand the conditions of which the mushrooms are grown. Reputable mushrooms brands will share their sourcing on their sites so you can check to make sure they are US grown. Most brands chose to grown their mushrooms on oats, as they provide the most nutrient density to the fruiting portion of the mushroom.

Check out these brands, who either hold the third-party certifications and/or are committed to transparency around sourcing and growing:

OM Mushrooms: Sourced in the US, this brand also has the BRC AA Rating, a coveted food safety rating. About halfway down this page you will see the section- “Growth Medium Matters” where the brand details that these mushrooms are grown on oats!
Host Defense: Host Defense is founded by Paul Stamets, a renowned mycologist. They produce a variety of mushroom supplements made from organically grown mushrooms. Their commitment to quality and sustainability is notable. Check out their R&D page, which details some of the 77 studies he has co-authored and applied sciences to his formulations.
Four Sigmatic: Check out the video on this page– where they discuss using the fruiting body, meaning they use no mycelium or filler grains, they use third party labs to test for toxins like heavy metals and mycotoxins as I mentioned previously, which is a real concern.
Pure Essence Labs: While not exclusively a mushroom supplement brand, Pure Essence Labs includes mushrooms in some of their formulations, emphasizing their health benefits alongside other nutrients. They explain at the bottom of the linked page what they are grown on—rice or barley!

Knowing how much mushroom product is in each of these supplements can be a challenge. Thankfully, Pure Essence Labs provides an example to calculate the volume of mushrooms present in your supplements:

Product A: MyPure™ Cordyceps – 500 mg of cordyceps 1:1 extract

Multiply the first number of the extract ratio by 10. (e.g., 1 x 10 = 10)
Multiply the amounts of each extract present by the numbers derived from step one. (e.g., 500 mg x 10 = 5,000 mg)

Product B: MyPure™ Cordyceps 4X – 300 mg of cordyceps 1:1 extract and 200 mg of 10:1 extract

Multiply the first number of the extract ratio by 10. (e.g., 1 x 10 = 10 and 10 x 10 = 100)
Multiply the amounts of each extract present by the numbers derived from step one. (e.g., [300 mg x 10 = 3,000 mg] + [200 mg x 100 = 20,000 mg] = 23,000 mg)

By following these steps and practicing due diligence, you can make more informed decisions when choosing mushroom supplements and ensure that you’re getting authentic and high-quality ingredients.

October 9, 2023October 16, 2023

How AI Can Supercharge Our Food

“It is not what you eat that causes diseases; it is what you don’t eat that is the problem.”

What is a Bioactive Compound?

If you want to live to be 100, a key strategy is to eat two servings of fruit and three servings of vegetables daily. We at D2D wanted to know: WHY?

The answer: It is all in the bioactives – the keys to a healthy life. One of the most innovative advancements in nutrition is using bioactives – a group of naturally occurring compounds that significantly affect the human body. They are naturally occurring and are found most densely in fruits and vegetables. Now, with the support of artificial intelligence, nutrition researchers and technology can uncover and harness the full potential of these compounds, leading to better health outcomes for everyone.

You have heard of them. Terms such as curcumin, resveratrol, flavonoids, ascorbic acid, and even caffeine to name a few. These, plus thousands more, are tiny molecules that have an effect, usually good, on a living organism, tissue, or cell. Compounds like these keep your heart ticking, immune system ready, muscles strong, cells rejuvenating, and diseases at bay.

Bioactives unlock specific receptors in our body that trigger a cascade of biological responses that can support our health at every level.”

– Jim Flatt, Co-Founder and CEO

Blueberries are truly a great example of a superfood, packed with a variety of essential bioactive compounds. Just a handful every single day have been shown to support cardiovascular, cognitive, and metabolic health. Hence the term, ‘superfood’. But you need to eat them for this to happen….

Their most notable compounds are flavonoids, a type of polyphenol, particularly anthocyanins, which give blueberries their distinctive color. Evidence has shown that these compounds are the ones that can support your heart and your brain. But that is not all. Blueberries are packed with antioxidants, which protect our bodies from damaging free radicals, thereby bolstering our immune system.

Quercetin and Myricetin fight against free radicals and support cardiovascular and overall health. Blueberries are also abundant in essential vitamins like C, K, and E, and vital minerals including manganese, zinc, and iron. Finally, blueberries contain dietary fiber. You can see why they are a superfood.

Though it’s crucial for us to get the multitude of health benefits from fruits and vegetables, sometimes we have to eat a lot to get what we need. For instance, it is suggested that we get 500 mg of quercetin a day. But you would have to eat about 33 cups of blueberries to get that same amount as they have about 15 mg per cup. We singled out blueberries as a prime example, and my favorite fruit, but every single fruit or vegetable has its own unique family of bioactive compounds.

Plants not only give us food but also clothing, fuel, materials, personal care, and medicine. But we only know about 1% of all the natural plant molecules. The rest are considered the ‘dark matter’ of plants. But imagine if you had a database of the remaining 99% of all bioactives and their health benefits. Imagine if you could utilize artificial intelligence to match bioactive compounds with a solution to a specific human health issue. That is exactly what Brightseed is doing.

What is Brightseed?

Brightseed, a San Francisco Bay Area startup, is on a ‘mission to restore human health.’ They are considered the pioneers in discovering bioactive compounds and developing innovative ingredients to fuel the proactive health movement. Brightseed is known for their novel and innovative approach using their proprietary artificial intelligence technology, Forager. Forager combs two databases to match a bioactive compound solution for a human disease.

Brightseed scientists begin by examining edible and medicinal plants used by populations worldwide. This includes mining existing databases and producing original data by sourcing specimens from around the globe to feed into Forager. They then identify the plant compounds and load them into the Forager database. By 2025, this database will host the largest natural compound library in the world.

To date, Forager has mapped 4 million plant compounds – which is 40x more than what is known in published scientific literature – and has identified more than 30,000 predicted bioactives across 22 health areas. Built on their machine learning platform., Forager works in three parts: it predicts bioactive plant sources; it predicts the health benefits triggered in the body; and it predicts which plants contain each bioactive compound solution for human disease.

Brightseed uses this computational intelligence to ‘illuminate the world of plant compounds’ at a much deeper level and much faster than human research capabilities. Forager takes the guesswork out of where to begin for clinical research. As a result, the discovery time is 10x faster than traditional research, with a hit rate of 100x higher than pharmaceuticals.

What is in the pipeline?

Brightseed’s Bio Gut Fiber

For instance, the team at Brightseed will ask a question such as, “What bioactive compound can support a healthy gut barrier function?” After inputting the question into Forager, it searches for a match. In this case, Forager found a bioactive compound in the waste stream of hemp to strengthen human gut lining in order to support a healthy gut barrier function.

95% of Americans don’t eat enough fiber, so you may have heard of ‘leaky gut’? Digestion breaks down our food into nutrients to be used by our body to keep us healthy and strong. These nutrients are absorbed through the gut lining into our bloodstream. Think of a screen with very tiny holes. ‘Leaky gut’ is when those holes get too big and more than just nutrients flow into the blood, like bacteria or pathogenic organisms, neither of which you want in your blood.

Forager isolated two compounds: N-trans-caffeoyl tyramine (NCT) and N-trans-feruloyl tyramine (NFT). Why are these important? They are bioactives found in Brightseed’s proprietary Bio Gut Fiber that gives integrity to the gut lining, helps fill in the leaky holes, and keeps the gut lining strong.

After further research, Brightseed created their proprietary Bio Gut Fiber that can be added to a protein bar, fiber supplement, or even a cookie that can support gut health if eaten daily.

Time to go to sleep

‘What bioactive compound can be isolated to help people fall asleep and stay asleep?” Sleep disorders affect between 50 to 70 million Americans. The older one becomes, the harder it is to sleep, especially for women. Many sleep problems are related to stress- thinking and worrying about the day’s events.

Pharmavite, a supplement company with the purpose of ‘to bring the gift of health to life’ wanted to bring a natural healthy supplement for restorative sleep to market. They collaborated with Brightseed to find a bioactive compound to help sleep and manage stress. Forager found 11 high-efficacy candidates for improving sleep and 16 for stress. As of this writing, they are in the testing and trial phases.

This is not just limited to human nutrition. Harnessing the power of bioactive compounds can benefit industries such as pharmaceuticals, consumer health, food & and beverage, agriculture, personal care, and animal health. Some of their partnerships today include Danone, Pharmavite, Bill & Melinda Gates Foundation, Ocean Spray, Archer Daniels Midland, and Food Ingredients First. These partnerships are leveraging the power of bioactive to target chronic health conditions such as obesity, diabetes, gut health, and cardiovascular disease.

Getting the Word Out

Brightseed is committed to raising awareness about the important role of bioactives in human health. They have formed a ‘Bioactives Coalition’ with food and health system leaders as advocates for bioactives. They would also like to educate on the scientific evidence to promote these compounds in functional foods, beverages, and supplements. Their goal is to make them a part of everyday conversation and dietary guidelines.

“Technology and AI are revolutionizing the relationship between food and medicine, revealing the connections between farming practices, soil health, and bioactives as indicators of food’s nutritional value,”

– Ashlie Burkart, MD, CM Chief Scientific Officer at Germin8 Ventures. Associate with the Beifer Center’s Environment and Natural Resources Program, Harvard Kennedy School

Bioactives on the Plate

But if you are still unconvinced about eating your plants, here’s a snapshot of some additional research about why we need to eat our fruits and vegetables.

Cranberries: A study published in the journal Advances in Nutrition highlighted the potential health benefits of cranberries. A powerhouse of bioactive compounds, cranberries contain a myriad of phytonutrients, including phenolic acids, proanthocyanins, anthocyanins, flavonoids, and triterpenoids. These compounds exhibit potent antioxidant and anti-inflammatory properties, which can combat oxidative stress and inflammation – two underlying factors in many chronic diseases.

Black Garlic: A review article published in Molecules discussed the impact of black garlic and its bioactive components on human health. Pre-clinical trials have shown promising effects that black garlic can prevent several diseases. Most of these benefits can be attributed to its anti-oxidation, anti-inflammation, anti-obesity, hepatoprotection, hypolipidemia, anti-cancer, anti-allergy, immunomodulation, nephroprotection, cardiovascular protection, and neuroprotection.

Strawberries: A study published in the International Journal of Molecular Sciences revealed that strawberries, particularly their achenes (seeds), are a significant source of antioxidants and other bioactive compounds, contributing to the prevention of inflammation, oxidative stress, cardiovascular diseases, diabetes, cancer, and obesity.

Tomatoes: According to a review in the Foods Journal, tomatoes are rich in various bioactive compounds, including antioxidants, which play a role in preventing degenerative diseases, diabetes, cardiovascular diseases, eye disease, and cancer. Tomatoes can also improve blood circulation, reduce cholesterol, detoxify toxins, reduce inflammation, and prevent premature aging, among other benefits.

October 4, 2023October 9, 2023

Digging in: Julie Holmstrom, CPG Foods Strategist

Julie Holmstrom is a distinguished Food, Agriculture, and Consumer Packaged Goods Consultant with over three decades of international experience in driving opportunities through comprehensive strategy implementation and Research and Development (R&D) expertise.

Formerly serving as Innovation Technology & Quality Director, Nutrition and Technology Solutions at General Mills, her extensive career spans across the globe, where she has consistently excelled in steering product, process, and packaging development and renovation across diverse categories.

As a technical strategist, Julie possesses a remarkable ability to bridge the gap between technical possibilities and consumer demands, aligning these aspects seamlessly with business objectives.

September 27, 2023October 4, 2023

Eat these foods to boost your mood

Why do we care about serotonin?

One in four Americans currently suffers from anxiety or depression, correlating directly to serotonin levels found in the body. Normal serotonin levels help with your emotional state and digestion, sleep, wound healing, sexual desire, and bone density. However, the most common issues with low serotonin levels are related to mental health.

Serotonin is a neurotransmitter known as the “happy hormone.” It is vital in managing stress, supporting mental well-being, enhancing social interactions, promoting better sleep, and improving cognitive function and emotional resilience.

And its benefits don’t stop there. In bones, serotonin regulates bone density and remodeling, with high levels linked to increased bone density and a reduction in potential risk of osteoporosis, while promoting bone formation. Serotonin also plays a role in wound healing by aiding in blood clotting through platelet release and influencing immune response and tissue repair processes.

How does it actually do all of that? It plays a crucial role in the central nervous system as it acts as a neurotransmitter. It carries messages between the nerve cells in the brain and throughout the body.

Gut-brain axis support network

The gut-brain axis refers to the bidirectional communication between the gut (gastrointestinal tract) and the brain. It involves complex interactions between the central nervous system (CNS) and the enteric nervous system (ENS), which is often referred to as the “second brain” of the body due to its extensive network of neurons in the gut.

Serotonin plays a critical role in this communication system, serving as a messenger molecule that helps regulate various physiological processes and behaviors. The majority of serotonin in the body is found in the gut, serving multiple functions:

Changes in gut serotonin levels can have major impacts on many bodily functions. Having balanced serotonin levels in the gut helps normalize various gastrointestinal functions, including bowel movements and intestinal motility. Imbalances in gut serotonin levels have been linked to conditions like irritable bowel syndrome (IBS).

It can also affect feelings of satiety and control eating behavior, while also playing a role in the gut’s immune response, helping regulate inflammation and immune cell activity.

The gut-brain axis is a fascinating area of research that highlights the intricate connections between various bodily systems. Serotonin’s influence on the gut and brain underscores its role as a key mediator in the body’s communication network.

Serotonin-boosting foods

Okay, so now I know it can boost not only my mood, but fortify my immune system, help me regulate my hunger, positively impact my digestion and decrease inflammation, but should I take a pill? Is there a pill?

Here at Dirt to Dinner, after much research, we have included that it is always better to seek nutrients through whole foods. Not only is the supplement industry unregulated which makes it hard to know what you are taking, but most of the time, nutrients are more bioavailable for the body to use in its whole food form.

Incorporating serotonin-boosting foods into your diet is a natural and accessible way to promote emotional and physical health and the many other benefits of serotonin.

Nutrients in foods such as complex carbohydrates, vitamin B6, omega 3s, and tryptophan all work together to do just that! For instance, a meal of salmon, quinoa, and spinach with sliced bananas for dessert will work well together to produce the serotonin you need!

Tryptophan-rich foods

Tryptophan is an essential amino acid that our bodies can’t produce alone. Consuming foods high in tryptophan can increase serotonin levels in our gut and brain, as the amino acid synthesizes to become serotonin in your body.

Good news for you, most people already consume more than double the recommended amount, typically 900-1000 milligrams daily as part of their regular diets. Some tryptophan-dense foods are cod, spirulina, nuts and seeds, and legumes.

Here’s a fun fact to share…

Most people think turkey has the most tryptophan, but take a look at the chart on the left!

Complex carbohydrates

Consuming complex carbohydrates can also boost serotonin production. These carbohydrates increase insulin levels, which aids in the absorption of amino acids, including tryptophan, into the brain. Some excellent sources of complex carbohydrates include whole grains ( like oats, quinoa, farrow, and brown rice), sweet potatoes, and legumes ( including beans, lentils, and peas).

Not sure how to tell the difference between a complex carb and a simple carb? Here’s a good trick: most whole, unprocessed foods contain complex carbs. Avoid processed foods and “white” foods, which are mostly comprised of simple carbs.

When you eat a meal rich in carbohydrates from whole grains, insulin stimulates the uptake of other amino acids into cells, leaving tryptophan with relatively fewer competitors. As a result, more tryptophan can be converted into serotonin, contributing to a more balanced and positive mood.

Complex carbohydrates provide a slow and steady release of energy compared to simple carbohydrates. This sustained energy release helps stabilize blood sugar levels, preventing rapid spikes and crashes. Fluctuations in blood sugar levels can affect mood and energy levels, and stable blood sugar can reduce emotional ups and downs.

Vitamin B6 & serotonin conversion

Vitamin B6 helps the body convert tryptophan into serotonin. Including foods high in vitamin B6 can enhance this serotonin synthesis.

Some notable sources of vitamin B6 are fish (like tuna, salmon, and trout), poultry, and bananas. B6 is critical in allowing the body to utilize serotonin to assist with our cognitive and emotional functioning.

Curious about other B6-rich foods? Print out this handy chart and stick it on your fridge!

Omega-3 fatty acids

The relationship between omega-3 fatty acids and serotonin involves multiple interconnected mechanisms that can impact mood and emotional well-being. Omega-3 fatty acids are essential for brain health and function, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

These fatty acids are incorporated into cell membranes, influencing membrane fluidity and receptor activity. By regulating the cell membrane, omega 3s can enhance the function of serotonin receptors, making them more responsive to serotonin.

Studies suggest that omega-3 fatty acids, when consumed in sufficient amounts (at least 200mg a day), may contribute to maintaining healthy serotonin levels.

Which foods are excellent sources of omega 3s? At the top of the list are fatty fish (tuna, salmon, trout, herring, anchovies), chia seeds, and flaxseeds.

What else can we do?

Want to boost the effects of these foods? Get good sleep. Serotonin is the first step in melatonin production, a hormone we produce that regulates sleep-wake cycles. Ensuring you are making enough serotonin can support healthy sleep patterns and improve sleep quality, leading to better overall health and productivity.

September 21, 2023September 21, 2023

Expert Take on Defining ‘Sustainability’

Christine Daugherty has both a PhD in plant physiology and a law degree. She is widely recognized as both a deep thinker and active agent of sustainability, working with a wide number of companies and other organizations deeply committed to the idea of sustainability.

Christine will talk to us about the business community’s commitment to sustainability. She will weigh in on the continuing debate on carbon sequestration. And she will help us understand the parallels between sustainability and regenerative agriculture, including soil management practices.

If you believe sustainability is one of the most important topics in today’s world of food and agriculture, you definitely want to hear what Christine has to say.

September 13, 2023September 14, 2023

Are You Deficient in Key Nutrients?

We have all heard the term ‘eat a balanced diet’. But what does that mean? And, honestly, why should we do it? Finding the ‘right’ foods can be complicated and time-consuming. Is it really worth it?

The answer is ‘Yes!’. Otherwise, your body can be subject to all kinds of complications and diseases. Particular attention should be paid to fruits and vegetables.

Epidemiological and clinical studies have consistently demonstrated the numerous health benefits associated with eating fruits and vegetables, each day. And be sure to get your daily recommended fiber.

Calcium Deficiency

Calcium is essential for maintaining strong bones and teeth, regulating muscle function, and supporting nerve transmission. Unfortunately, 70% of Americans fail to meet their recommended daily intake of calcium, which can lead to increased risk of osteoporosis and fractures. Symptoms of calcium deficiency include muscle cramps, weakened bones, and dental problems.

To combat calcium deficiency, include calcium-rich foods in your diet. Dairy products such as milk, cheese, and yogurt are excellent sources. For individuals who are lactose intolerant or follow a vegan diet, calcium-fortified plant-based milk, tofu, leafy greens (like kale and collard greens), and almonds can provide adequate calcium intake. Aim for 1,000-1,200 mg of calcium per day, depending on your age and gender.

Vitamin D Deficiency

Even after all the conversations about the importance of vitamin D to fight Covid, half of the U.S. population has a deficiency, especially among those who live in locations with limited sun exposure and northern latitudes.. Vitamin D is essential for maintaining healthy bones, regulating the immune system, and supporting overall well-being.

Symptoms of vitamin D deficiency include fatigue, muscle weakness, bone pain, cancer, bone fractures, and a weakened immune system.

To combat a vitamin D deficiency, the best thing to do is to get out in the sun without sunscreen for about 10-15 minutes a day. For best sunlight, make sure your shadow is shorter than your body. If sun is not available, then incorporate vitamin D-rich foods into your diet.

Fatty fish such as salmon, mackerel, and sardines are excellent sources. Additionally, fortified dairy products, egg yolks, and mushrooms exposed to sunlight are also good dietary sources. Aim for 600-800 IU of vitamin D per day to meet your body’s needs.

Vitamin C Deficiency

Vitamin C is a powerful antioxidant that supports immune function, collagen synthesis, and iron absorption. Although severe vitamin C deficiency (also known as scurvy) is rare in America, mild deficiencies are still prevalent, with 43% of U.S. adults and 19% of children deficient.

Symptoms of vitamin C deficiency include fatigue, poor wound healing, and susceptibility to infections.

To combat vitamin C deficiency, incorporate vitamin C-rich foods into your diet. Citrus fruits (such as oranges and grapefruits), strawberries, kiwi, bell peppers, and broccoli are excellent sources of vitamin C. Aim for 75 and 90 mg of vitamin C per day for women and men, respectively.

Iron Deficiency

Iron is vital for the production of red blood cells and the transportation of oxygen throughout the body. Iron deficiency, also known as anemia, is a common nutrient deficiency, with 17% of premenopausal women and 10% of children in the U.S. . Symptoms of iron deficiency include fatigue, weakness, pale skin, and difficulty concentrating.

To combat iron deficiency, include iron-rich foods in your diet. Animal sources such as red meat, poultry, and seafood are excellent sources of heme iron, which is the most absorbable type of iron. Plant-based sources of iron include legumes, tofu, spinach, and fortified cereals.

Pairing iron-rich foods with foods high in vitamin C, such as citrus fruits or bell peppers, can enhance iron absorption. Aim for 18 mg of iron per day for women and 8 mg per day for men.

Creating a Balanced Diet to Combat Nutrient Deficiencies

Now that we have discussed the top five nutrient deficiencies in America, let’s explore how to create a balanced diet that can help combat these deficiencies. The table below provides a breakdown of the recommended daily intake of each nutrient and the corresponding foods to include in your diet.

We went straight to Dr. Michael Greger’s book, How Not to Die. He has a ‘daily dozen’ list of foods to put on your meal plan every day. He even has an app so you can check them off.

See his list below for more ways to get all those nutrients into your diet:

Small changes make a big impact

By incorporating these practical tips, you’ll find it easier and more enjoyable to meet your daily recommended intake of fruits and vegetables while ensuring you’re getting adequate fiber and protein as well. Remember to consult with a healthcare professional or registered dietitian for personalized guidance based on your specific nutritional needs.

Consider these Meal Plans!

Scroll down for some examples of meal plans that include each of your recommended daily intake of vitamin D, iron, vitamin B12, calcium and vitamin C. This also includes your daily value of fiber, fat and protein while taking into consideration your recommended caloric intake, based on a 2,000 calorie per day diet (unless otherwise noted).

September 6, 2023September 6, 2023

What is Synthetic Biology?

Welcome back to Dirt to Dinner: Digging In, where we dig into what’s going on in the food and ag world. In this episode, we spoke with Ahmed ‘Eddie’ Qureshi about synthetic biology.

Ahmed is currently a founder of Valorant Health, which provides virtual care resources to over 67 million Americans living in rural and underserved areas. Ahmed started in Synthetic Biology wanting to apply its promise of scaling and iterating for maximum impact in healthcare. He was also a co-founder at DNAWorks, a spinout of the University of Washington’s Molecular Engineering and Sciences department. You can read more about Ahmed here.

Synthetic biology could be the future not only of healthcare, but of our food. This fascinating topic, which is a combination of genetic engineering and computer science, is changing the way we think about food and agriculture. Simply put, synthetic biology is taking what we know in nature and making it better.

Scientists utilizing synthetic biology can change the DNA in viruses, bacteria, yeasts, plants, or even animals to improve human health, the environment, agriculture, and industrial processes. For instance, it is being used to reduce fertilizer usage on crops, enhance milk protein fermentation for use in non-dairy products, to create a plant-based coating to extend the shelf life of produce, and even to turn mushrooms into leather.

In our conversation with Ahmed, we talk about the definition of synthetic biology, as well as the impact artificial intelligence will have on re-designing living organisms into new products. We hope you enjoy this podcast and learn a few new things along the way.

August 30, 2023August 30, 2023

Grilled Corn Salad with Tarragon

This delicious Grilled Corn Salad with Tarragon recipe will enhance any summertime main dish with its refreshing crunch and zip! Best complimented by our cedar-planked salmon or your favorite grilled chicken recipe. Scroll down for instructions and enjoy 🙂

Want to dig deeper into this recipe to learn how foods like these are a part of our bigger food system? We’ve got something for everyone!

Is corn genetically engineered? How about tomatoes? And what does “genetic engineering” really mean? Find out here!
How are corn farmers and other fruit & veggie producers contributing to global health?
Did you know corn fuels many of our cars? Read about ethanol at our fuel pumps here.

Grilled Corn Salad with Tarragon Recipe

Serves 4

Ingredients:

8 ears of corn cleaned
2 cups cherry tomatoes, halved
½ C. chopped red onion
3 tbls. minced tarragon
Juice of one lime
4 tbls. olive oil
1 tsp. salt

Instructions:

While your grill heats up, mix lime juice, olive oil and salt together
Brush corn with mixture
Grill corn turning often until some parts are blackened for a total of 4 minutes
Set corn aside to cool
Once cool, cut kernels from the cob and place in a large bowl. Add tomatoes, onions and tarragon. Dress with dressing listed below.

Dressing (optional):

1/3 C. olive oil
Juice of one half lemon
1 tbl. honey
Salt and pepper to taste

Mix honey and lemon juice and then emulsify with olive oil. Pour over corn salad and gently
toss. Chill an hour before serving.

Hungry for more knowledge? Click on the posts below to sate your curiosity about where our food comes from. And click here for more of our tried-and-true recipes. Bon appetit!

August 23, 2023August 24, 2023

How Do Wildfires Affect Ag?

Wildfires run wild

This summer, many of us have experienced the hazy orange skies and smelly air. It has affected people all throughout the United States and even over in Europe. It’s all too clear for anyone to see and smell: more frequent and more extreme wildfires – fires that consume thousands upon thousands of acres of forests, grasslands and even farming areas, all the while pumping colossal amounts of potentially noxious gases and particulates into the atmosphere.

We have seen it almost daily in video reports of more than 800 active wildfires across Canada and others across large swatches of the United States, notably the Southwest. Most recently, we’ve witnessed the horror of fires in Maui. High temperatures push the gas and ash from fires higher and higher into the atmosphere, allowing jet stream winds to sweep pollutants literally thousands of miles.

Reports of hazy, orange-tinted skies and complaints of sneezing, itchy eyes and difficulty breathing spread across the upper tier of the United States, all the way to the East Coast. As a result, New York City this summer earned the dubious distinction of having the worst air quality in the entire world.

How bad is it?

The numbers associated with today’s wildfires are mind-numbing.

Over 5,000 Canadian wildfires so far this year involve all 10 provinces and three territories, covering over 12 million hectares (30 million acres). 52 new fires were reported in a single day (July 31).
In the United States, the number of fires and acreage involved trail the Canadian figures but remain substantial, nonetheless. The National Interagency Fire Center (NIFC) reports major fires burning across nine U.S. states, involving 1.1 million acres. The fires in Maui have burned over 2,100 acres alone.
The U.S. Forest Service spends up to half its $3 billion budget fighting wildfires. NIFC estimates that the U.S. government spent over $35.5 billion fighting fires covering nearly 7.6 million acres in 2022. The sad part of all this destruction is that 85% of fires are started by humans either by unattended campfires, debris burns that got out of control, including those started by smoldering cigarettes, and arson.
The economic costs of wildfires are estimated to range from $71.1 billion to $347.8 billion annually, including direct losses of $63.5 billion to $285 billion.
Between 2000 to 2019, more than 400 Wildland Fire Fighters died fighting wildfires.
Wildfires are increasing well beyond North America. Major fires this year have occurred in Greece, Portugal, Corfu, France, Italy, Chile, Kazakhstan, China and beyond. It’s not surprising to hear United Nations Secretary-General Antonio Guiterres say we have passed into an “era of global boiling.”
The number of U.S. citizens exposed to unhealthy levels of wildfire pollutants for at least one day per year has increased 27-fold in the past decade, with an estimated 25 million Americans breathing potentially toxic air from fires.

Such dramatic statistics may obscure the central questions created for Dirt to Dinner by the proliferation of wildfires.

How much of a threat are these wildfires to our personal health and the environment, especially our soil?
What if any effect will these wildfires have on our food, in terms of its quality, availability or cost?

What’s the danger to human and animal health from all this?

The loss of forest, grasslands and agricultural land from wildfires is undoubtedly cause for concern. But if you really want to worry, focus instead on the pollutants created by these enormous conflagrations.

Wildfire smoke is a devil’s brew of harmful ingredients – carbon monoxide, polycyclic aromatic hydrocarbons, water vapor and various particulate matters. As fires burn, these substances rise in the air, driven upward by heat, finding prevailing winds aloft capable of carrying them thousands of miles.

The fine particles in wildfire smoke irritate the respiratory system, causing wheezing, coughing and difficulty in breathing. The ability to fight off bacteria and viruses in the lungs may be compromised. Extended exposure can lead to serious respiratory and cardiological problems. Health risks increase, even in healthy people.

For the elderly or very young, pregnant women or the infirm, the consequences can be much worse – and even deadly. (A chart of the overall health effects can be found here.)

The chief culprits in this health threat are polluting particles known as PM_2.5 – particles generally 2.5 microns in diameter, or smaller. The Environmental Protection Agency (EPA) estimates these PM_2.5 particles may make up as much as 90 percent of the total mass of particles emitted from wildfires. Their small size enables them to pass through the normal air filtrations systems of the human body and find their way to the lungs and cause damage to both the respiratory and cardiovascular systems.

The scientific community continues to explore the question of the relationship between exposure and lasting health damage.

But whether a short-term problem or a long-term health issue, PM_2.5 particles are cause for genuine concern.

(At D2D, we wrote about how you can mitigate the harmful effects of wildfire smoke in your lungs with a nutrient-dense diet.)

What about farming and the environment?

Air pollutants are nothing new. Many of the same pollutants from wildfires are common to any industrialized society, from manufacturing to power generation and beyond. The creation of the EPA on January 9, 1970, was a milestone in the regulatory oversight of noxious pollutants arising from human activity.

Wildfires, however, are not easily subject to regulatory constraints. The prospect of more frequent and more intense wildfires worries many environmentalists, with some openly asking if we are entering a new era of air pollution from wildfires that erases many of the hard-won air quality gains since the 1970s. And as air quality declines, human and animal health risks rise. Overall, ecologically minded climate observers say, wildfires add to pressures to enforce stringent air-quality guidelines and battle the climate change that fuels wildfires.

Life-long farmers at the front lines of the wildfire battles seem to acknowledge the environmental aspects of the wildfires and the likelihood we will see such events increase in frequency. But for now, they tend to shrug off their lasting effects on agricultural productivity, or our overall food supply. They also make it clear that we shouldn’t allow any sole focus on the role of climate change in the current situation to become a smokescreen for other important issues.

What our experts have to say…

Jay Walter of Greenridge Farming in Oregon worries the public clamor over wildfires might “fuel a bigger fire of misperception” about the effect of fire on our food system. Wildfires are nothing new for producers, especially in the drier, less humid production areas like the Pacific Northwest, Montana and even Kansas, he observes.

“We’ve had bad fires in two of the past five years here in the Pacific Northwest,” he notes. “I haven’t seen any evidence that particulates have had any real effect on our crops… there’s no loss in quality. Maybe yields drop a little, but not enough to worry me.” (Certain special crops – such as the grapes used to create the superb area wines – may be vulnerable to the heat and its effects.)

On the other hand, smoky, hazy conditions also may diffuse or otherwise block sunlight from reaching plants, according to Dave Cameron, who operates C6 Agri Farms in Omaha, Nebraska. “That limits the heat units that crops need to mature, with maybe minimal effect on yield. But I haven’t seen evidence that it limits them enough to cause any serious problems.”

Don Wysocki, extension soil scientist at Oregon State University and past regional director of the Soil and Water Conservation Society, largely agrees with Walter and Cameron:

“Fires tend to occur more in forested lands and grasslands used for grazing far more than crop areas,” Wysocki observes.

“They happen where the physical conditions are right – the temperature, moisture conditions, wind conditions, plus fuel load. If a fire becomes too intense, the high heat can affect the soil, but by and large such occurrences in row-crop situations are comparatively rare.”

“The big Yellowstone fire years ago burned the organic material out of the soil,” he notes, and created hydrophobicity. That means the soil became so compacted it actually repelled water and lacked the organic material needed to absorb water. “It took years for the vegetation to regenerate and restore vitality to the soil,” he said. “But it just doesn’t happen in agriculture. The intensity and duration of the fire just isn’t there.”

Walter and Cameron also say the effects of wildfires on farm animals appear to be minimal and often depends upon the proximity to an actual fire. Heat and the pollutants within smoke can have the same pernicious effects on farm animals as they have on humans, they acknowledge. But by and large, unless the animals are in close and sustained proximity to a fire, the effects aren’t too severe and don’t last long. Farmers and ranchers take the health and well-being of their animals seriously and will do whatever they can to assure their protection from real harm.

Cameron adds the often-overlooked effect of wildfires on animal habitat. Fires push out wildlife and can contribute to a change to the overall ecosystem. Dealing with that can become yet another matter for smart farm management.

What about the effect on ag labor?

Farming and ranching are labor-intensive activities. Crops such as potatoes, onions and other fruits and vegetables are especially dependent upon human workers, not just machines and technology.

Imagine running eight potato-harvesting lines of 60 workers each at harvest, explains Walter. Now imagine working a 12- or 14-hour shift in high temperatures and smoky conditions, when it’s tough to catch your breath and you are losing fluids rapidly. Even increasing the number and length of rest breaks doesn’t make it easy. Now multiply that situation across all sorts of the fruit, vegetable and other crops grown the areas most vulnerable to the effects of wildfires.

The problem isn’t unique to the Pacific Northwest or other locales adjacent to major fires. When AirNow, a coalition of U.S. government agencies, daily reports air-quality indices and shows “unhealthy“ and “seriously unhealthy air” across widespread parts of the United States, it may well be time to heed Walter’s advice and shift more attention to the human dimension of the wildfire problem. (See an AirNow report here.)

One of the largest effects of wildfires on agriculture may be the added complications they create in finding the volume of workers needed to make the system function. Labor already has become of the biggest challenges to our food system. Wildfires may add fuel to that kind of fire, too. And working forced to sit out until the smoke clears
could lead to a loss of harvest in a localized crop.

Are these wildfires at all preventable?

Cameron acknowledges the widespread concern that climate change may be fueling more wildfires. Based upon his decades of experience in farming and farm management, he adds another important element to the causal mix that makes the explanation for more wildfires a bit more complicated than just climate change.

“The people are the story,” says Walter, “not the crops.”

“I call it the domestication of people,” he says with a laugh. “People are out and about a lot more than before. They like to get out in the country and walk and hike and camp and other things. That’s fine. But it also creates a lot more opportunities for accidents.” Fires need an ignition source, he points out, like a spark, or lightning, or even a smoldering cigarette or campfire.

Farmers and ranchers in areas susceptible to fires have developed their own management techniques to deal with what they see as just another element of risk that comes with farming. Producers plan and prepare, Wysocki points out. (To better understand how fires spread so quickly, watch this video.)

At harvest, when dry conditions are common, Wysocki notes, producers have water trucks standing by in case of fire. They also band together on “Red Flag” days – high risk days, with warnings of an increased risk of wildfire in the next 12-24 hours. When the red flag is out, farming communities stand ready to respond to any sign of smoke with combines, tractors and water wagons to keep any outbreak as small and isolated as possible.

All three farming experts agree that wildfires are cause for concern – but not over-reaction, especially about our food. Spot shortages of certain commodities and food products may occur as a result of proximity to an actual fire, they conclude. But any problems will be situational rather than systemic, as current evidence suggests that wildfires are unlikely to have a substantial impact on our food supply in terms of quality, cost, or long-term damage to natural resources. Any disruptions in the system would likely be temporary and limited to specific food products in areas adjacent to major wildfire zones.

August 16, 2023August 21, 2023

How Bad is RoundUp? Expert explains

Many of us use glyphosate, or RoundUp, as a weed killer on our lawns and in our gardens. This product also has applications in agriculture, forestry, and commercial uses. Despite its efficacy, there are big questions regarding its potentially harmful side effects on the environment and human health.

Thankfully for D2D and our listeners, Dr. Novy takes the time to educate us on how glyphosate works so we can better understand its pros and cons. And he shares some evidence-based examples of when glyphosate can be used as one tool of many in a toolbox for land and crop management, when used judiciously.

Dr. Novy runs the San Diego Botanic Garden in Encinitas, CA, a 37-acre facility with extensive collections of Mediterranean climate plants as well as award-winning children’s gardens. He previously served as an environmental consultant on infrastructure projects in the northeastern United States. Dr. Novy completed his Bachelor of Arts degree at New York University and his doctorate at Rutgers University.

August 12, 2023July 2, 2024

Healthy Proteins for the Grill

5. Pork Loin

Bet you never thought we’d say this one, right? Pork is notorious for being unhealthy, mostly because it’s used to make processed meats, such as bacon and breakfast sausage. However, leans proteins like pork tenderloins and pork chops are actually some of the healthier cuts of meat.

A serving of pork tenderloin has under 150 calories. For a 3.5 ounce serving, it also contains only 3.5 grams of fat, but around 25 grams of protein, making it an easy and healthy way to get your protein intake. Similar to other lean meats, pork loin contains many B vitamins, as well as selenium and zinc.

Grilling a nice piece of pork loin will save you on fat and calories. We recommend preparing it with a fruit marinade, either peaches or citrus fruits. Just make sure you always practice proper grilling safety steps to make sure your food is safe to eat!

4. Black Bean Veggie Burgers

Ok, yes, we’re getting very specific with this one. Many of us have different dietary needs – lactose intolerance, vegetarian, etc. – however, one thing that we all have in common is that we need to get our fiber, our protein, and our veggie intake. Luckily, this “burger” has all 3!

Black bean veggie burgers, especially when homemade, is a superfood, full of nutrients, vitamins, and minerals. One of these burgers usually contains around 198 calories, 3 grams of fat, and around 11 grams of protein.

Black beans were named one of the healthiest beans and legumes in 2017. Each serving contains 15 grams of fiber, and they are a great source of folate, manganese, and iron. Black beans have also been shown to help regulate blood sugar, improve digestion by acting as a prebiotic, and even help fight weight loss and chronic diseases because of their high fiber content.

Now, we are not saying to replace all red meat with vegetable substitutes in your diet. However, if you’re looking for something new to shake things up, black bean veggie burgers are a tasty and healthy option. And here is one of our favorite recipes.

3. Lean Beef

Coincidentally, our next healthiest protein to grill is lean beef. Like we said above, we do not recommend replacing all red meat with non-meat substitutes, simply because red meat contains a lot of vitamins, minerals, and other nutritional components that cannot be found naturally in alternative proteins.

Lean beef can come in a variety of options, including sirloin and tenderloin steaks, flank steak, and the leaner brisket, and, of course, burgers. 95% lean ground beef is the healthiest option when it comes to burgers. A 3.5 ounce patty has around 170 calories, 6.5 grams of fat, and 26 grams of protein. Beef burgers are also a natural source of iron, vitamin B12, and zinc.

Americans have been said to eat too much red meat, however, substituting non-meat foods may not be the healthiest solution. One reason is because foods like Beyond and Impossible burgers have A LOT of added ingredients to make it taste and have the consistency of real meat. These ingredients include potato protein, soy protein concentrate, and pea protein isolate.

However, beef doesn’t just have to be consumed as burgers. Steaks on the grill are delicious, and you can also use steaks in foods like kabobs. This will ensure you’re also getting your veggie intake! It’s good to note that when it comes to beef, both grain-fed and grass-fed will deliver the same nutrients to your body. And here’s a trick for you to remember: to tell if your beef is lean, just look for the words “loin” and “round” on the label.

2. Chicken

You knew it was coming. White-meat chicken is one of the leanest meats you can eat, and on the grill, it just gets even better.

Chicken is known for being a great source of lean protein. Just 3 ounces of chicken contains anywhere from 17-24 grams of protein with only about 3.5 grams of fat – just make sure you’re eating skinless chicken. Chicken with the skin still on is around 40 more calories than skinless and has 8 grams of fat.

Chicken also has many vitamins and minerals, especially B vitamins. One B vitamin – choline – accelerates the body’s creation of acetylcholine, which is important for brain cell functioning. Eating chicken can also help with memory, muscle control, and other brain and nervous system functions.

But chicken doesn’t have to be plain and boring on the grill! You can mix it up any way you want. One of our favorite ways is an Endicott, NY classic called Chicken Spiedies, which are small marinated chicken pieces that you eat on a slice of bread (usually Italian). See more about them here.

1. Fish

Fish is not only great cooked on the grill, but it’s also extremely good for us! Whether it’s a white fish like tilapia and cod, or salmon, you’ll know you’re getting a ton of vitamins and minerals from these foods.

Similarly to chicken, 3 ounces of fish has around 20-25 grams of protein. However, they differ in their fat contents. White fish has a lower fat content, whereas fish like salmon is full of healthy, omega-3 fatty acids, which are super important for our bodies.

We need omega-3s to decrease inflammation and increase blood circulation. And, since 60% of the brain is fat, we need omega-3s to help build brain and nerve cells.

August 2, 2023August 3, 2023

Expert Insights on Water Security

Water, water everywhere. But is there enough to drink?

With oceans and aquifers and ice caps, you would think we have plenty, but just a fraction of that is considered freshwater. Add to that the need for water for household use, for crop production and food processing and a myriad of other uses and situations, and there’s ample reason to worry.

Dr. Fleming sits down with Dirt to Dinner’s Digging In to explain why we need to be concerned, and what’s being done to make sure we have the water security we need.

Dr. Hubert Fleming is a Senior Advisor at Worley, an American-Australian energy engineering company. Hu has been Sr. Advisor to Morgan Stanley, Loeb Partners, and the World Bank, as well as other investment organizations and the U.S. Department of Energy. He’s formerly Global Head, Water, Anglo American and Global Director at Hatch. Hu holds a Ph.D. in chemical engineering from Cornell and an MBA from Harvard Business School.

We’ll also talk with Fleming about how a more thoughtful and coordinated approach to tackling the subject can work for everyone’s benefit. Take a listen and quench your thirst for knowing more about this important issue facing all of us.

July 27, 2023July 27, 2023

Can Stretching Help Nutrient Intake?

If you are like me, you work hard to (try) to get in all your servings of fruits and veggies each day, but did you know that if your body can’t absorb the nutrients, all that work could be for nothing? Fear not! Stretching – yes, stretching – can actually help with nutrient absorption in the body and help you maximize your nutrition. Stretching can be painful and annoying. The general rule of thumb is to stretch and foam role one minute for every two minutes of exercise.

But why? When you stretch your muscles, you increase blood flow and circulation to those areas, which can help deliver nutrients to the muscles more efficiently. Stretching can also help improve the function of the digestive system by stimulating the muscles of the digestive tract and promoting more effective digestion and nutrient absorption.

How muscles affect nutrient absorption

When a muscle is stretched, it triggers a response in the body called the myogenic response. This response causes the muscle to relax and the blood vessels within the muscle to dilate, or widen. This widening of the blood vessels increases blood flow to the muscle and surrounding tissues, delivering oxygen and nutrients to the area and removing waste products.

Stretching can also activate the sympathetic nervous system, which is responsible for the body’s “fight or flight” response. This activation causes the release of adrenaline and other stress hormones that increase blood flow to the muscles and other tissues. This increased blood flow helps improve performance, reduce the risk of injury, and again, transport nutrients more efficiently to muscles and tissues.

Additionally, regular stretching and exercise can stimulate the production of nitric oxide in the body. Nitric oxide is a naturally produced chemical that’s primary role is vasodilation, or relaxing of the inner muscles’ blood vessels so they dilate. By increasing nitric oxide production through stretching, you can help improve blood flow to the muscles and other tissues, improving overall nutrient uptake.

Regular stretching and physical activity have also been shown to increase the number of nutrient transporters on the surface of muscle cells. These are responsible for transporting nutrients such as glucose and amino acids into the muscle cells, where they can be used for energy or muscle repair and growth.

Stretching before resistance exercise enhanced the anabolic signaling pathway (or otherwise known as the pathways that our body uses to communicate to our muscles what they need to grow) in skeletal muscle, which could improve muscle protein synthesis and nutrient uptake according to a study published in the Journal of Strength and Conditioning Research. The International Journal of Sports Medicine study echoed these findings, concluding that dynamic stretching before exercise improved the delivery of nutrients to muscles and enhanced post-exercise muscle recovery.

Your fascia, the connected tissue is now also found to shape your health. Think of fascia as a layer of saran wrap that protects and keeps your muscles and organs in place. New research has shown that it is now considered its own organ with sensory nerves throughout the body.

Muscles need good nutrition!

We just reviewed how muscles absorb the nutrients you eat. But it is important to eat the RIGHT nutrients. If you are eating processed food with lots of sugar, there will be no healthy micronutrients for your muscles to absorb. Therefore, they will more easily injure and heal slower with more inflammation.

Kelly and Juliet Starrett, experts on athletics and mobility, are authors of the recent book, Built to Move. They stress the importance of how ‘your daily nutrient intake affects all the components that allow you to move, including your muscles, tendons, ligaments, and other tissues as well as your cartilage and bones.’ They are not stickler’s about a certain diet, but instead focus on getting enough protein and micronutrients.

Rich Roll’s podcast with Kelly and Juliet, on ‘Becoming a Durable Human’ mentions how important it is just to eat your fruits and vegetables. Each night at dinner they have three vegetables with their protein. If you are athletic, then eating one gram of protein per one pound of body weight is recommended. If you are not as active then you can eat less but eat at least 70%.

While you are stretching at night and wondering why an injury has not healed – maybe think about what you ate that day.

Hormone-regulating effects

Stretching can also help improve the body’s cells to better regulate the hormone, insulin. Insulin plays a key role in nutrient uptake by facilitating the transport of glucose and amino acids into the muscle cells. Improving insulin sensitivity can help improve the efficiency of nutrient uptake by the muscles.

The European Journal of Applied Physiology study also looked at the relationship of stretching to insulin sensitivity and found that static stretching after exercise increased insulin sensitivity and glucose uptake in skeletal muscles. Other research that highlights the importance of glucose in nutrient uptake is the study published in the Journal of Sports Science and Medicine. This study found that pre-exercise stretching may enhance glucose uptake and utilization during exercise, which could improve energy availability for prolonged exercise.

Watch this video about glucose uptake:

Let’s talk digestion

Not only does stretching have benefits for nutrient transport and absorption, but it can also have a positive impact on your gastrointestinal tract, a critical component of digestion. Nutrients are absorbed into the body through the digestive system.

When we eat food, it is broken down in the mouth, stomach, and small intestine into smaller molecules such as glucose, amino acids, and fatty acids. These molecules are then absorbed into the bloodstream through the lining of the small intestine, where it then transports the nutrients to various organs and tissues to provide energy and support growth and repair.

The blood carries simple sugars like glucose, amino acids used for building proteins, and certain vitamins and salts to your liver. The liver then decides what it needs to store, and what can be sent to other areas that require nutrients.

What does all this have to do with stretching? Ever been in a yoga class or on a walk for example and suddenly had the urge to go to the bathroom, and we are not talking number one. Well, that sensation has likely been triggered by the stretching of your GI tract to help food move through and be absorbed more efficiently, thus speeding up your digestion. An efficient digestive system means less energy is used in the body, and more nutrients are absorbed.

Here’s what stretches help most…

While there is no specific type of stretching guaranteed to increase nutrient absorption, a few stretching exercises can help improve blood flow and digestion, contributing to better nutrient absorption.

Dr. Andrew Huberman explains on his Dr. Huberman Lab podcast how to have an effective stretching routine. For static stretching, all you need are 2-4 sets of 30 second holds per muscle group, 5 days per week. It is better to stretch a little bit every day than wait and do it all at once.

Huberman recommends four types of stretching: dynamic, ballistic, active-static and passive-static. Dynamic stretching requires less momentum towards the end range of motion; ballistic stretching involves swinging limbs through a full range of motion; and static stretching where you stretch through end range of motion. Active static stretching is a dedicated effort to put force behind stretch to extend the range of motion, and passive static stretching is relaxing into the furthest range of motion.

Stretching examples

Cat-Cow Stretch

Begin on your hands and knees, with your wrists directly under your shoulders and your knees directly under your hips. Inhale as you arch your back, dropping your belly towards the floor and lifting your head and tailbone. Then exhale as you round your spine, tucking your chin into your chest and drawing your belly towards your spine. Repeat this movement for several breaths.

Sun Salutation

These are well-rounded body movements that help you connect your breathing with your body through a series of 12 flow sequences linked together. This sequence is inclusive of almost all of the recommended stretches.

Forward Fold

Stand with your feet hip-width apart and then fold forward, reaching your hands towards your feet. Hold for 30 seconds.

Downward Facing Dog

Begin on your hands and knees, with your wrists directly under your shoulders and your knees directly under your hips. Then lift your hips up and back, straightening your arms and legs to form an inverted V-shape. Hold for several breaths.

Butterfly Stretch

Sit on the floor with the soles of your feet together and your knees bent out to the sides. Hold onto your feet and gently pull your heels towards your body, while pressing your knees towards the floor. Hold for 30 seconds.

July 19, 2023July 20, 2023

Digging In with Easy Energy

What a waste. And indeed it is when it comes to our food.

Experts tell us we waste as much as 30 to 40 percent of our food along the journey from dirt to dinner. But the folks at Easy Energy Systems are applying modern technology in an innovative way to tackle the problem head on – transforming waste into useful products.

From environmentally-friendly fertilizers, to biofuels, to soil-enhancing, water-conserving products and a whole host of other things, Easy Energy utilizes modular technology to create a renewable energy cycle. Tune in…it’s time definitely not wasted.

July 12, 2023July 13, 2023

Return of El Niño Sends Up Red Flags

It’s an old cliché that whenever two or more farmers get together, it takes no more than three minutes before the subject of the weather comes up. But with El Niño’s return, we probably can cut that three minutes at least in half.

**What’s El Niño?**

There are two weather systems off the coast of South America that dramatically affect the winter and summer weather in the United States: El Niño and La Niña. Both of these are a result of the Pacific Ocean surface temperatures causing tropical rainfall that then changes the weather patterns around the globe. Each event typically occurs approximately every three to five years. They both tend to develop in March through June, peak substantially sometime between December to April, and then weaken from May through July.

The ENSO blog, written by experts who forecast El Niño and La Niña, tell us we’re in the very early stages of another El Niño – the climatic phenomenon that results when waters in key parts of the Pacific Ocean start to warm up abnormally, changing normal atmospheric flows and potentially triggering all sorts of weather extremes.

El Niños are nothing new. We’ve seen them periodically for decades, including some notoriously severe El Niños in 1985, 1997 and 2015. The effects of El Niño extend around the world, with often dramatic – sometimes catastrophic – changes in weather patterns. The worst was the 1982-1983 El Niño that dramatically affected Australia, North & South America, Africa, and Indonesia. For instance, Peru had 11 feet of rain when it normally has 6 inches.

But this time around, the experts are particularly concerned.

The venerable British Broadcasting Corporation (BBC) cites weather scientists are “warning there is a good chance that it could be a particularly strong El Niño this year.”

Such strong language may reflect our pre-occupation with global warming and overall climate change. Both have emerged as perennial – maybe “perpetual” is a better word – cause for global concern.

According to NOAA, the European Union’s Copernicus Climate Change Service and the National Air and Space Administration (NASA), the world remains locked in an undeniable pattern of warmer temperatures. The eight warmest years on record have occurred since 2014, with 2016 the warmest year ever and 2022 clocking in as either the fifth or sixth warmest. (Perhaps not coincidentally, the last El Niño began in 2015.)

What’s more, experts note that these record global temps occurred during an “La Niña” event dating back to 2020. For three years, the Pacific waters have been cooler than normal, leading some observers to question just how bad the temperature levels would have been absent the generally cooling effect of a La Niña on atmospheric patterns.

In simple terms, there’s ample cause to question just how bad the effect of our latest El Niño could be on our planet – and especially our agricultural system.

What exactly does an El Niño do?

In June, NOAA announced evidence that the next El Niño already has begun. As in a typical El Niño event, water temperatures in the eastern Pacific Ocean have been rising, and some experts also note that the area of warmer waters actually has begun expanding to the west.

The phenomenon usually first appears in the waters off Peru and Ecuador, occurring on average every two to five years and typically lasting nine to 12 months, and sometimes longer. This time around, the agency projects an 84 percent likelihood of a “moderate” El Niño and a 56 percent likelihood of a “strong” event. As the BBC report suggests, other experts offer more pessimistic assessments.

The warmer waters change the normal circular patterns governing movement of the upper atmosphere. Warmer waters “push” the overlying air northward faster than normal, altering the jet stream that guides weather systems around the globe. Normal east to west trade winds diminish and sometimes actually cease altogether, with resultant effect on normal cloud cover. Traditional weather patterns change.

The resulting problems come in many forms:

changed precipitation patterns, and greater risk of either drought or flood;
extreme temperatures; and
more dramatic weather events.

But the front lines of the fight against El Niño ’s pernicious effects lie with global agriculture. Farmers and ranchers face yet more uncertainty and enormous complications in managing their crops, flocks and herds.

Experts, however, caution that the complications created by global warming and climate change make such generalizations problematic. One NOAA official observed, “we’re in unprecedented territory.” As an example of the complexity or making predictions, note that hurricane experts acknowledge El Niño ’s dampening effect on the number and severity of hurricanes but nonetheless project a “near-average” hurricane season.

What’s at stake for agriculture?

True optimists hope producers in northern areas will be spared the worst from El Niño, while increased rainfall in other parts of the country might help deal with the lingering effects of drought in some key producing areas. But optimists have been hard to identify since weather agencies made their El Niño pronouncements in early June.

Weather extremes obviously can be devastating for both crop and animal producers. Heat and dry conditions stress crops and animals alike, increasing the need for water and often nutritional and veterinary support. Water supplies and shelter facilities must be managed and maintained more closely than ever. Monitoring of herds and flocks must be stepped up to identify and deal with threats to animal health and well-being generated by the extreme conditions.

Nor are the threats posed by temperature extremes limited to excessive heat and resulting dry conditions. The phenomenon fuels both higher high and lower low temperatures. Risk of damaging frosts and the need to shelter and protect animals from the cold and chill also increase.

More broadly, the added elements of unpredictability generated by El Niño mean farmers and ranchers have to place even more time, money and energy into planning for worst-cased weather scenarios.

Where are the biggest risk areas?

No one who has dealt with previous El Niño s will attempt to predict specifically how the emerging El Niño will play out in each and every agricultural region or situation. But experience and sound science can identify some of the areas most likely to be affected as El Niño continues over the coming months.

Among the areas to watch closely:

United States

El Niño is most likely to trigger drier, warmer weather in the northern United States and Canada, and more and heavier precipitation in the southern United States.

Some optimists argue El Niño could generate more rainfall for key areas of California – a trend that normally would be seen as a positive. But this year’s abundant snowpack and melt might further complicate the water-management challenge for the state. Some observers express similar hopes for the pockets of midwestern drought – but acknowledge the equal risk of seeing dry conditions become even drier.

Australia

Australia sits firmly in the historic El Niño bullseye. The 2015-16 event proved especially troublesome for a country that plays a central role in global trade of commodities and diverse food products. Australia’s efforts to step into global markets with abundant wheat and barley crops, for example, played a major role in helping mute the adverse effects of last year’s devastating loss of grain and oilseed supplies from the Black Sea corridor.

Australia exports 80 percent of its wheat, half of its barley and 90 percent of its wool. With more than 25 million head of cattle, the country trails only Brazil as the globe’s largest exporter of beef. By any measure, the country is a major supplier to a hungry world. The 2015-16 El Niño helped drive the fourth-warmest temperatures on record.

With the world’s demand for wheat and other foods still increasing, Australia once again is a major factor in global food security.

Southeast Asia and the western Pacific

Disruptions to the normal monsoons could adversely affect many of the mainstay crops that dominate this region, providing food staples to literally billions of people.

Palm oil, for example, makes up more than half of all the vegetable oils consumed globally. About 60 percent of global palm oil comes from Indonesia; another 29 per cent is grown in nearby Malaysia and Thailand. Rising demand and tight supplies already have led to export restrictions among some major producers. Changes to traditional monsoon patterns and other weather-related complications can only add to the threat of further supply disruptions and drive further market gyrations.

Rice markets face similar concerns. Rice, a staple food for billions, is the second most important cereal crop in the world (behind only corn). Markets look to China, India, Bangladesh, India, Vietnam and Thailand for 75 percent of total production.

India

India’s role as a major player in global agriculture often is overlooked. India leads the world in acreage planted to wheat, rice and cotton, and ranks very near the top of global production charts for fruit, vegetables, sugarcane, sugar, rice and cotton. India farmers feed what is soon to become the world’s largest national population (1.5 billion by 2030) – and still export large quantities of the essential commodities sought by global customers.

China and Brazil

Both countries are critical elements of the global food system, both as exporters of commodities and food products. El Niño projections place China largely outside the areas expected to be most affected by weather events tied to El Niño.

Scientists also predict the worst of the potential “dry” conditions affecting Brazil will fall in the northern part of the country, which trails the southern areas as key agricultural producing regions. Brazilian produces soybeans, sugar cane, corn, cotton, beef and other commodities and food products – many of which should continue to compete aggressively in what could become an even tighter market supply picture.

But the same experts caution that specific abnormal weather events may occur nonetheless across the globe as a result of El Niño, especially when coupled with overall global warming patterns. El Niño only adds to the weather and climate challenges facing today’s global food system.

What does all this mean for the food consumer?

The losses imposed by El Niño are far from inconsequential. Experts measure their economic costs in the trillion of dollars — on average around $3.4 trillion, and as much as $5.7 trillion from the severe 1997-98 El Niño. Those costs ripple through national economies – with consumers ultimately paying their share.

June 21, 2023June 29, 2023

Oakridge Dairy Overcomes Industry Challenges

This fall, I visited 2,700 Olympic ladies. It wasn’t at the Tokyo Olympics, but here in New England. Oakridge Dairy is a fifth-generation farm located in Ellington, Connecticut. Established in 1890, the Adolph-Bahler family started growing tobacco, potatoes, and dairy cows. Now, they have a powerhouse of 2,700 Holsteins that produce over 21 thousand gallons of milk per day – an Olympic-sized feat, for sure!

While other dairy farms in the nearby area closed over the years, Oakridge expanded by adhering to the motto:

Quality does not happen by chance; it’s done on purpose.

Through the generations, this family has endured and responded to changing consumer preferences, new technology, increased regulation, and a host or other challenges. They currently have three family members who actively maintain their families’ passion for all things dairy.

Challenges in the Dairy Industry

We wondered how they, and the dairy industry overall, are faring in today’s tough environment. Dairy has been mistakenly blamed for causing cardiovascular disease, cancer, and lactose intolerance, pushing consumers over to nut ‘milks’ such as almond, coconut, and cashew. And climate change has turned the spotlight on agriculture, specifically methane-producing cattle and dairy cows. In addition, the regulatory environment is much stricter on manure run-off and smell pollution in the surrounding neighborhoods.

But the truth about dairy farms and their products is not all doom-and-gloom. In fact, it’s the opposite. Let’s start with what these bovine athletes give us. Many of the necessary nutrients our bodies need to stay healthy are found in just one 8-ounce glass of milk. It helps us make muscle, blood, bone, skin, hair, and hemoglobin which carries oxygen throughout our blood. It regulates the nerves, muscles, and heart while also being a building block of our genes.

Milk nutrients help protect against cell damage and infection. It helps with brain functions of memory and thinking, as well as food for our microbiome. Finally, there is research that shows dairy can protect from both heart disease and colorectal cancer.

To combat the demand for alternative products, the dairy industry is becoming more creative in addressing consumer concerns. A recent McKinsey study on consumer behavior toward dairy shows that 42% of consumers perceived alternative milks as health and wellness solutions, a 14% increase from 2019.

Dairy farmers around the world are using data-driven insights to create new varieties of dairy to meet customer needs and preferences. Some choices are flavored milk, lactose-free milk, reduced sugar milk, and high-protein yogurt, milks and other products.

Some cheeses such as Swiss, provolone, gouda, cheddar, Edam, Greyere, and cottage cheese have been shown to be beneficial for our gut microbiome. And don’t forget Kefir as a fermented source of about 30 species of probiotics that aid gut health.

So, how is Oakridge handling these challenges?

The Milkman is Back

The Adolph-Bahler family is conscious that not everyone understands how a dairy farm operates. They have a delivery service called The Modern Milkman that delivers fresh milk, local eggs, butter, yogurt, and cheese within a 50-mile radius of their farm.

To further this community offering, Oakridge Dairy want their neighbors to see where milk comes from. They host field trips, educational events, and farm fairs over the course of the year to enhance transparency for all customers. Quite literally inviting them in to see exactly where the milk comes from and how it ends up in their carton or cheese.

Oakridge Dairy strives to be the farm of the future in a world where people know their farmer.

Feeding People with the Environment in Mind

There is no denying the environmental impact of feeding 7.9 billion people, 1.7 billion cattle and pigs, and 34 billion chickens around the world. However, each year, sustainability across the ag sector improves. Farmers around the world, particularly in the U.S. and Europe, are giving humans, animals, and birds the nutrition needed while minimizing the impact on land, water, and air.

This is also true of dairy, where farmers have made significant strides over the decades to produce more milk using less land and fewer cows emitting less methane. The average cow in the U.S. produces about 7.8 gallons of milk per day, an increase from 5.7 gallons in 1999.

For the cows to produce that much volume, they eat about 100 pounds of food and drink 50 gallons of water each day, equating to an acre to feed one cow and calf for a year!

While the number of dairy herds has dropped from approximately 46,000 in 2013 to 36,000 in 2023, the number of dairy cows has remained the same due to dairy farm consolidation.

Yet milk production has increased by an extra two gallons a day per cow than more than 20 years ago. This is due to the science around animal feed.

Animal feed science for dairy has increased cow digestibility and decreased methane. Cows eat plants for their diet, but they lack the ability to efficiently digest their food. Hence the methane burps we’ve heard about in the news the last few years.

To digest the food most efficiently, the cows need a strong set of microflorae such as bacteria, protozoa, fungi, archaea, and bacteriophages. Data science has allowed feed companies to match the perfect microbiome and feed combination for a specific farm to enhance yield production.

Oakridge Dairy’s ‘Cow Power’

Methane, or anaerobic digesters are an environmental solution for all that manure and urine. Each day, the waste is cleaned out of the barn and placed in a big lagoon covered with a rubber dome.

The gases, which otherwise would go into the atmosphere, are captured inside the dome and used for a variety of purposes. The farm can use the gas to generate their own electricity, thus eliminating the need traditional coal-powered electricity. If the farm generates excess energy, it can be sold back onto the grid as an alternative energy source for the surrounding area.

Additionally, the captured gas can be injected into natural gas pipelines and used to power renewable natural gas vehicles. It is fun to think that the electricity used to charge electric vehicles could be run on cow power. These digesters are not cheap and can be cost prohibitive for farms with dairy herds of less than 500 cows. Another reason for dairy consolidation.

Oakridge Dairy implemented a digester at its farm. Not only does the digester give them enough energy to power the electricity needed on their farm but depending on the time of year and energy prices, they also can sell it back on the grid.

Another great benefit is that Oakridge Dairy uses the solid waste for the cow’s bedding. It sounds a little unsanitary, but when we visited the farm, we saw that the digestor heats up the manure and kills all the bacteria.

The heated manure goes through another heating and drying process which makes it fluffy and clean for the cows to use when they lay down.

Cows lay down for about 14 hours a day, so it is critical that their bedding is clean and bacteria free.

Artificial Intelligence & Dairy

Data management and artificial intelligence definitely have its place on a dairy farm. It gives predictive dairy and cow information to the herd manager to monitor cow health and milk production.

At D2D, we have talked about sensors that dairy cows wear – like collecting your data on your Apple Watch. The herd manager can look at the data on any cow and see if she is eating enough, has a fever, milk production is consistent, and if she is socializing with her friends. The data is endless. This has helped reduce sick cows by at least 15% because it lets the herd manager see and treat a cow before she is in distress. This has a tremendous impact on animal welfare.

Furthermore, dairy farmers can now put all this information together and find trends. What does the overall fertility rate look like for the herd? Is the animal feed just the right balance for the cows’ health? How well are they chewing their cud? Should the beds be changed more often? Do the cows like classical music or rock and roll when they milk? The farm can then adjust feed rations, milking schedules, and labor for optimal financial results.

A contented cow is a productive cow.

Farmers do everything to ensure their cows are comfortable, well fed and stress free.

At Oakridge Dairy, automated milking uses the Internet of Things and artificial intelligence as an on-going innovation in the milking parlor. The data can show the best time of day to milk, optimizing cow traffic which affects milk quality. The cows are automatically sorted into a moving carousel which helps reduce lameness and decreases costs.

Each cow’s udder needs to be cleaned before the milking apparatus is placed on the teats. Otherwise, bacteria would get into the milk. Generally, this is done manually by one or two farm laborers. However, this is time consuming and always fraught with human error.

Oakridge Dairy invested in two robots that go underneath the cow and prep them for milking. The fascinating part is that even though most cows are Holsteins and should have a similar teat anatomy, all cows are unique, just like us. The robot goes underneath the cow and because of AI, it remembers each teat placement of each cow.

After the milking, there is another robot that also has the same AI-type memory bank that sprays the teats, so they are clean before entering the barn.

Recycle and Reuse

If it were not for cows, a lot of food byproducts would just go to landfills.

For instance, the world eats a lot of almonds. The United States alone produced the most at 1.3 million tons of almonds. Did you know that almonds grow in a shell? What happens to those shells? As the almonds are processed, the shells get crunched up and sent to use as animal feed for dairy farms, like the hulls that are fed to the cows.

The world also drinks a lot of beer. The United States is 20^th, with each of us drinking about 73 liters a year. FYI, Czech Republic is the global winner, drinking 140 liters a year. Beer comes from barley malt or other grains. After fermentation, there is something called brewers’ grains which is used for animal feed. If cows didn’t eat it, it would end up in a landfill.

Bread has been a staple in the human diet for over 30,000 years. So, it is no surprise that the left-over product of making wheat is used for animal feed. Wheat middlings are a great source of protein, fiber, phosphorus and other nutrients for animals.

Visiting Oakridge Dairy to witness reusing & recycling, AI, and biodigesters in action was an insightful experience into the future of ag, where technology helps to meet the needs of the cows and our global health.

The farm’s concern for their ‘Olympic ladies’ is self-serving because cow comfort means more milk for their customers. And as seen first-hand, these cows are clean, comfortable, and very happy, indeed.

June 14, 2023June 15, 2023

Food as Protection from Air Pollution

Foods to combat pollution's health effects

Two weeks ago, approximately 2,300 fires began burning in nine of Canada’s thirteen territories. These fires have destroyed nearly 9.5 million acres of forest causing widespread haze and air pollution throughout the U.S.

This rapid smoke onset turning our skies shades of yellow and orange caused panic across the eastern seaboard as some people reached deep in their drawers and opted to re-mask when outside, and avoid outdoors when at all possible.

What many may forget is that air pollution is a major health concern for people around the world, not just when fires are raging.

Pollution as a Global Crisis

Air pollution poses significant risks to both environmental and human health. The World Health Organization (WHO) reports that air pollution causes the death of seven million people per year globally. Living in urban areas with high levels of pollution can exacerbate health issues, such as asthma, bronchial diseases, and heart disease.

With the challenges of air pollution becoming increasingly prevalent such as in instances of the Canadian fires, scientific research provides new insights into how our diet can protect us from the harmful effects of air pollution and the ways that we can reduce the impact through various foods.

The Role of Antioxidants in Combating Air Pollution

Oxidative stress and inflammation are two major biological responses to air pollution.

Fine particles, smaller than 2.5 microns, can penetrate deep into the lungs and potentially enter the bloodstream, causing low-grade inflammation and oxidative stress. These processes are thought to aggravate or even drive chronic diseases.

Antioxidants are substances that neutralize harmful free radicals produced in the body as a result of exposure to toxic air particles. Free radicals are unstable molecules that can cause inflammation, leading to a range of health issues, from diseases to premature aging.

By ensuring that our diet is rich in antioxidants, we can help our bodies protect themselves from the damaging effects of air pollution.

The existing literature on the subject suggests that some harmful effects of air pollution may be modified by the intake of essential micronutrients (such as B vitamins, and vitamins C, and E), omega-3 fatty acids, Mediterranean diet guidelines and cruciferous and apiaceous vegetables.

Mediterranean Diet

The Mediterranean diet emphasizes consumption of plant-based foods, olive oil, fatty fish with omega 3s and moderate intake of alcohol, providing a diet highly enriched in antioxidants and anti-inflammatory compounds.

A large cohort study with detailed diet information at the individual level assessed whether a Mediterranean diet modified the association between long-term exposure to ambient air pollution and cardiovascular disease mortality risk. The study found that those with a higher adherence to a Mediterranean-style diet had significantly lower rates of air pollution-related mortality.

This suggests that increased consumption of foods rich in antioxidant compounds may aid in reducing the considerable disease burden associated with ambient air pollution.

Cruciferous Vegetables

Broccoli and other cruciferous vegetables can dramatically boost the detox enzymes in our liver and help decrease the level of inflammation within our bodies. This may explain why eating more than two cups of cruciferous veggies a day is associated with a 20% reduced risk of dying, compared to eating a third of a cup a day or less.

The cruciferous compound sulforaphane is a powerful inducer of our detox enzymes and has been extensively researched for its cancer-fighting abilities. Recent studies have also looked at its ability to fight the inflammatory impact of pollutants.

In one study, participants who consumed a regular broccoli sprout extract (equivalent to one to two cups of broccoli a day) experienced a decreased level of inflammation in their airways from pollutants compared to those who did not consume the extract.

Foods like arugula, broccoli, Brussels sprouts, cabbage, cauliflower, kale, radish, and turnips, are a way to combat the long-term health risks of air pollution.

Omega-3 Fatty Acids

Omega-3 fatty acids, commonly found in fatty fish like salmon and tuna, as well as in fish oil supplements, have been shown to offer protection against the cardiovascular effects of air pollution.

A study by the Environmental Protection Agency (EPA) revealed that individuals with higher levels of omega-3 fatty acids in their blood experienced less adverse effects from short-term exposure to outdoor air pollution.

It found that individuals with higher levels of these fatty acids experienced improved lung and vascular function following short-term exposure to NO2.

Regular intake of foods such as chia seeds, flaxseeds, and walnuts, can mitigate these effects of nitrogen dioxide.

Apiaceous Vegetables

Apiaceous vegetables, such as celery, carrots, parsnips, and parsley, have been found to protect the body from the accumulation of acrolein, a lung and skin irritant present in cigarette smoke and automobile exhaust.

A study by the University of Delaware discovered that these vegetables support detoxification by increasing antioxidant enzyme activity in the liver.

Vitamin C-rich Foods

Vitamin C is a potent antioxidant that can help the body eliminate free radicals and reduce the impact of air pollution. Vitamin C is also a water-soluble vitamin and potent antioxidant that should be prioritized in a diet designed to combat the effects of pollution. The human body cannot produce or store vitamin C, so it’s crucial to include it in our diet daily.

Vitamin C works to recycle vitamin E, as well as being essential for collagen synthesis. Collagen synthesis helps make our muscles and tissues resilient. Foods rich in vitamin C, such as oranges, broccoli, kiwi, cabbage, and turnip greens, can help maintain healthy levels of vitamin C in the lungs.

Vitamin B-rich Foods

Columbia University conducted a study that concluded that B vitamins could prevent particulate pollution from affecting heart rate variability and provoking inflammation.

According the lead scientist Jia Zhong, a huge consideration is the expression of genes, stating that pollution can activate normally quiet “bad genes,” and that B vitamins may keep those potentially dangerous genes silent.

For more on epigenetics and how genes are expressed, check out our article on epigenetics.

Vitamin E-rich Foods

Vitamin E is another powerful antioxidant that can help protect against the harmful effects of air pollution. According to studies, there exists an association between the amount of vitamin E in our bodies, and exposure to particulate pollution and how well our lungs function.

Plant-based cooking oils like rice bran oil, sunflower oil, olive oil, and canola oil, as well as almonds and sunflower seeds, are excellent sources of vitamin E.

Other Factors to Build Resistance to Air Pollution

In addition to consuming the foods listed above, it’s essential to maintain a healthy, balanced diet to build resistance against air pollution.

This means focusing on consuming whole foods and avoiding processed or fast foods that may contribute to inflammation and oxidative stress.

A diet rich in fruits, vegetables, whole grains, lean proteins, and healthy fats can provide the body with the necessary nutrients to combat the harmful effects of air pollution.

Along with a healthy diet, adopting certain lifestyle habits can further reduce the impact of air pollution on your health.

Some of these habits include:

Regular exercise to increase lung capacity and improve respiratory function
Quitting smoking, as it can cause premature aging of the lungs and increase the risk of lung diseases
Adopting good hygiene practices, such as washing hands regularly and avoiding crowded areas during flu season, to prevent lung infections
Using air purifiers and maintaining good indoor air quality to minimize exposure to pollutants in the home

Scientific evidence supports the notion that diet plays a crucial role in mitigating the adverse effects of air pollution on human health. Adopting specific dietary patterns, such as the Mediterranean diet or increasing the intake of the above-mentioned nutrients, can help reduce pollution-related health risks.

June 7, 2023June 15, 2023

Digging in with Dr. Jim Joachim, Internist & Clinical Nutritionist

Dr. Joachim is a primary care internist and a medical and clinical nutritionist at his practice in San Diego, California. Dr. Joachim is a Fellow of the American College of Nutrition and has given hundreds of clinical nutrition presentations to doctors, nurses, students, and patients for over 35 years.

And to keep things interesting, Dr. Joachim was a tactical physician in the Wilmington, NC Police Department’s SWAT Team, undergoing rigorous training to graduate from the Police Academy to serve those wounded in the field.

Listen in to extract the varied pieces of wisdom Dr. Joachim has accumulated, both with his practice and in real-life experiences. His insights will provide confidence in your dietary decision-making and quiet the noise from supplement companies that seem to promise the world in one little pill or scoop of powder.

June 6, 2023June 7, 2023

Dirty Tactics from EWG’s Dirty Dozen

Full disclosure: I buy organic fruits & veggies. I also buy conventional fruits & veggies. For me, it depends on the time of year, the way the produce looks, which grocer or market I’m visiting, and price (those two-for-one berry deals are no joke!). At D2D, we also believe that feeding a growing population requires all kinds of safe, sustainable growing methods. We should have a choice and not be unnecessarily fearful of the food at the grocery store.

What’s at Stake?

If I told you that I only buy organic produce, you’d probably assume that I had the Environmental Working Group’s (EWG) list of contaminated produce memorized for when I go shopping, right? And probably expound on the “horrors” of conventional farming, too. Some of you may not know what EWG is, but you’re probably familiar with their annual “Dirty Dozen” list showing which conventionally-farmed fruits & veggies have the most pesticide residue based on data from the USDA Pesticide Data Program.

But should you really be afraid of these “Dirty Dozen” items?

EWG would give a big ‘yes’ to that one. But wouldn’t you do this, too, if your corporate donations came from Organic Valley, Earthbound Farms, Applegate Farms, and Stonyfield Farms?

Hey, I kinda get it – they’d infuriate their stakeholders if they published information discouraging their products. But their report hurts our health and frankly, our sanity. And at a time when we need it most with rising rates of obesity and chronic illness sufferers in the U.S.

Sad State of Health

Did you know that only 10% of us eat the recommended amounts of fruits & veggies each day? I’m literally sneaking riced cauliflower and diced sweet potatoes into my oatmeal each morning and am barely scraping by in that department. There is no doubt about it: washing, chopping, and preparing five to nine servings of veggies for each family member every day takes a lot of time.

But what about those who can’t even shop for fresh produce? The USDA’s food desert map examines lower-income and lower-access locations where people live far from a supermarket.

You’re Only as Good as Your Data

Though we’ve previously posted on how the USDA and EPA monitor and manage pesticide residues on produce, here are a few points about the margin of safety the EPA applies to our produce, the data gathered by the USDA that shows where produce falls within that spectrum, and how the EWG misrepresents the data to scare the daylights out of us.

Let’s first take a look at data collection and what it shows:

Organic and conventional crops: It’s not a level playing field

First off, organic farms can and do use pesticides. Look it up here.
The EPA oversees testing for synthetic pesticide toxicity before being approved for use. However, organic pesticides are not required to be tested for toxicity; only guidance is provided.

“The EPA requires synthetic pesticide manufacturers to conduct a whole battery of tests for initial and ongoing registration. The extensive and costly testing is conducted to determine toxicity on human health from dermal exposure, inhalation, and ingestion, and assesses human health outcomes related to reproduction, cancer, and organ systems.

On the other hand, “natural” organic pesticides are not required to be tested for toxicity and have never received this level of assessment.”

– Susan Leaman, Toxicology Consultant, Vice President at IDS Decision Sciences

Have you heard of copper sulfate? It’s considered an organic pesticide and is frequently used on crops prone to fungus. It’s also one of the most toxic pesticides. Yes, even among synthetic ones.

Toxicity Levels of Various Substances

Sources: National Science Teachers Association, CamiRyan.com

Yes, there is pesticide residue on most produce – both conventional and organic. It’s also in our air. And water. And, our bodies can handle it.

Despite what you may hear on the interwebs, the USDA conducts very rigorous testing on thousands of produce samples for its Pesticide Data Program (EWG’s data source). The USDA then works with the EPA to develop tolerances for acceptable pesticide residue on produce.

This is how the EPA determines pesticide tolerance: they identify an allowable level of residue for no health risks based on exhaustive toxicological evaluations. If a residue is at or below the tolerated amount, it is safe by a factor of 100, which means the residue present is 100 times smaller than the smallest amount that would have a negative health effect. That’s a pretty plentiful safety cushion there.

“In reality, exposure to toxins like pesticides is not as simple as ‘this is good, that is bad’. Whether or not something is toxic depends on numerous factors, such as the substance’s form, the amount you are exposed to, how you are exposed, and your genetic make-up.”

– Susan Leaman, Toxicology Consultant, Vice President at IDS Decision Sciences

Still scared? Check out this page from Alliance for Food and Farming, which represents organic and conventional produce farmers, to see how much produce you’d need to eat to incur some ill effect from the residue, based on our gender and age range. As much as I love strawberries, I don’t think I can eat 453 berries in one day ????

EWG’s Dirty Data Habits

Let’s take a quick look at how EWG takes advantage of omissions and manipulates data in favor of their stakeholders:

EWG’s desperate search for data to substantiate their position

EWG gets its report by citing all known detections of pesticide residue on produce samples in the USDA’s report – no matter how insignificant. And that’s how they scare us. But what they don’t disclose is that these residues are also found on organic samples, too. Even synthetic pesticide residues are found on organic produce…

EWG recycles practically all the same data as previous years and slaps the “2023” on Food Shoppers Guide to make it look meaningful

The USDA analyzes pesticide residues with dozens of rotating crops, so each year only select crops are re-analyzed. For instance, this year it was just three crops analyzed that fall under EWG’s coverage: asparagus, cabbages, and sweet peas. Yet they make a big stink about releasing a whole new report, instead of just giving an update on the 6% of data that may or may not have changed since last year!
To that end, we don’t know the current pesticide levels of pineapples and eggplants, which were last analyzed in 2002 and 2006, respectively. But both show up on EWG’s “Clean Fifteen” list, without really knowing levels within the last 14+ years.
As for raspberries, another delicately-skinned fruit like strawberries (notoriously #1 in the “Dirty Dozen”), they haven’t been analyzed since 2013 – a long time for those overly-concerned with these things.

…When it’s convenient for them

Suddenly they’re reporting on shelf-stable goods? Their report vilifies conventional raisins during a time when some of us don’t have access to fresh fruit. What kind of timing is that?
And as unemployment skyrockets, they send an email blast asking for money ☹ Sounds kinda culty, too, right? And, I don’t know, maybe directing at least SOME of those funds to a COVID relief fund would make this email seem a little less crude and more helpful at keeping people alive and healthy, perhaps?

EWG Actually Knows Better

The most disheartening part about the EWG’s Dirty Dozen report? They know they’re causing unnecessary panic. Perhaps in light of the current pandemic, they stated in their press release that “…consumers should continue eating plenty of healthy fruits and vegetables, whether they are conventional or organic”. Doesn’t this seem contradictory to their entire report? So why cause more panic when we’re all already freaking out???

There’s no question that the benefits of eating fresh fruits and vegetables FAR outweigh any ill effects from pesticides – the vitamins, minerals, antioxidants, fiber, and other nutrients keep our bodies healthy. How else are we to build up our immune systems to help combat this virus?

Uniting for Health

Despite the mixed messages of the EWG report, there’s one common theme that unifies us all in our plight for overall and immune health: to eat more fruits and veggies, no matter the source. Whether explicitly said by nutritionists and doctors, or hidden between the lines in a press release, we all agree that eating more produce can positively affect our immunity against COVID, and beyond.

And if you are still concerned about pesticide residues and pathogens, just rigorously wash and prepare your produce.

“Make sure to wash your produce thoroughly under cool running water BEFORE eating or preparing. It is important to rinse…to avoid transferring dirt or bacteria onto your knife, the flesh of the produce or your work surface. The FDA does not recommend washing your fruits and vegetables with soap…however, you may want to use a clean produce brush to scrub firm crops.”

– Maki Yazawa, RealSimple

My last point is for those who are still skeptical…

If you question the USDA and EPA data, just remember that between two stories may lie the truth. So, if you recall that the EPA’s pesticide residue tolerance scale for produce must be “100” at a bare minimum, and “1” is a serving of produce that has enough pesticide residue to cause an immediate ill health effect (as the EWG would like us to believe), that halfway point brings us to “50”. Even at a factor of 50, I would still encourage my family and friends to eat lots and lots of produce. Even then, 226 strawberries are still too many for me to eat at once 😉

May 31, 2023June 1, 2023

Suffer from allergies? Eat these foods!

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This year was a fairly unique allergy season. According to experts, the rise in overall temperatures earlier in the fall and winter caused trees and plants to start producing pollen sooner than in typical cycles, so while allergies may not be more intense this year, we have had pollens in the environment for a longer period of time.

This has been so bothersome that, according to recent reports, a staggering 34% of allergy suffers are opting to stay indoors. Additionally, over half of allergy suffers are reportedly taking antihistamines; 46% take oral drugs like Claritin-D or decongestants, 35% use nasal sprays, and 30% use eye drops.

Foods as Allergy Medicine

Doctors warn that overuse of certain nasal sprays can cause dependency and other reports suggest that high doses of Benadryl, commonly used to treat allergies, can lead to severe health issues. The list of warnings goes on. But what if we could make small changes in our diet that could impact how our body responds to allergens, and lessen the reaction and our discomfort?

The studies mentioned below show specific compounds and its quantities in foods can reliably reduce histamine reactions. Here are foods that have been shown to contain these anti-inflammatory and antihistamine properties to help alleviate pesky allergy symptoms.

Quercetin

The first compound is Quercetin. It is a flavonoid best known for its antihistamine properties.

Histamine is a naturally occurring compound involved in various physiological processes and is also released during allergic reactions.

Some individuals may experience histamine intolerance or sensitivity, where they have difficulty breaking down histamine an excessive response to it. These reactions lead to symptoms such as headaches, nasal congestion, skin rashes, digestive issues, and more.

Anti-histamine foods are low in histamine content or have properties that can help regulate histamine levels in your body to minimize histamine-related symptoms.

Quercetin is found primarily in apples, onions, berries, citrus fruits, leafy greens and cruciferous vegetables.

It has been shown to inhibit the release of histamine from immune cells, such as mast cells and basophils, which may help reduce histamine-induced allergic responses.

Another major component of quercetin is its anti-inflammatory properties. Quercitin inhibits various inflammatory pathways and mediators, including those involved in histamine release.

By reducing inflammation, quercetin may indirectly contribute to a decrease in histamine reactions.

It also possesses potent antioxidant properties, which can help neutralize harmful free radicals and reduce oxidative stress. Oxidative stress can promote inflammation and potentially exacerbate histamine-related symptoms (like sneezing, coughing, runny nose, swollen eyes, etc.).

Bromelain

Ever heard of Bromelain? Well, we promise you it is not a word you’ll soon forget, as it might just be your best friend next allergy season.

Bromelain is a mixture of enzymes found in pineapple stems. Yes, pineapple stems. Really the only way to naturally get bromelain is through fresh pineapple juice. However, bromelain supplements can provide concentrated doses of the enzyme.

Bromelain is another great anti-inflammatory compound. It can help reduce the production of pro-inflammatory substances like cytokines and prostaglandins, which are involved in allergic reactions.

It can also help the reduction of mucus and nasal congestion caused by irritants. Bromelain may help thin and break down mucus, making it easier to clear the airways and reduce congestion.

Bromelain can also help reduce a hyper-immune response and help reduce hypersensitivity to allergens as it regulates the brain’s signaling pathways.

Vitamin C

Vitamin C, also known as ascorbic acid, has various properties that may help combat allergies. While it may not directly target histamine reactions like quercetin, vitamin C can support overall immune function and have indirect effects on allergic responses.

Citrus fruits are dense in potent antioxidants that help neutralize harmful free radicals. By reducing oxidative stress, vitamin C can help alleviate inflammation, which is often associated with annoying allergy symptoms.

It also plays a crucial role in supporting the immune system as it enhances the function of immune cells, such as neutrophils and natural killer cells. These are involved in the body’s defense against allergens. A well-functioning immune system can better manage allergic responses.

Vitamin C has also been shown to have anti-inflammatory properties which can inhibit the production of pro-inflammatory substances and restraining inflammatory pathways.

By reducing inflammation, vitamin C may help alleviate allergic symptoms caused by inflammation, such as joint and muscle aches.

Omega-3 Fatty Acids

We hear all about “good fats” as they relate to hormone production and regulation of critical bodily functions, but these powerful nutrients can fight histamine-related allergy symptoms and help reduce inflammation caused by allergy irritation.

Foods high in omega-3 fatty acids, particularly eicosatetraenoic acid (EPA) and docosahexaenoic acid (DHA), are polyunsaturated fats found in fatty fish (salmon, mackerel, sardines), flaxseeds, chia seeds, and walnuts are great options to incorporate into a diet with varied protein sources!

While omega 3s can positively impact immune response and inflammation, they are unique in that they help to modulate lipid mediators. This means that omega 3s have the ability to alter their synthesis, breakdown, or interaction with cellular receptors. This modulation can have effects on the overall inflammatory response, immune regulation, and resolution of inflammation.

Omega 3s can also be converted into specialized pro-resolving lipid mediators, such as resolvins and protectins, which have anti-inflammatory and immunomodulatory effects. This directly helps to regulate immune responses and dampen histamine-related allergic reactions.

Grocery Store Cheat Sheet

Here is a helpful guide to sneak in these recommended nutrients into your diet! While this list is not exhaustive, it is a good jumping off point to help you this allergy season. Try to purchase these fresh and unprocessed foods as much as possible.

May 25, 2023June 6, 2023

Digging into Heavy Metals with Isabel Smith, R.D.

Isabel Smith, MS RD CDN, is a nationally recognized Registered Dietitian and founder of Isabel Smith Nutrition in New York City.

Isabel received her Bachelor’s of Health and Exercise Sciences from Gettysburg College, and her Master’s of Science in Nutrition Communications from Tufts University. Isabel was trained in all areas of clinical nutrition at New York Presbyterian Hospital and has worked with patients at other esteemed academic medical centers, such as Dana Farber Cancer Institute and Hospital for Special Surgery.

In her private functional and integrative wellness practice, Isabel works with clients on hormonal balance, weight loss and intuitive eating, allergies, immune health, digestive health, athletic performance, blood sugar control, and more. You can find out more about Isabel on her website.

May 16, 2023May 18, 2023

A Guide to Time-Restricted Eating

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Time Restricted Eating (TRE) has been around for a while, but many of the earlier studies kept suggesting that “more research was needed” to fully understand the benefits of this type of time-based dieting. Well, here it is: a hub for all the recent studies about the topic that build on prior research and speak to how beneficial TRE can be. Of course, each individual is unique and some benefits might be more evident based on individual diets and overall lifestyles.

Time-restricted eating is a form of intermittent fasting that limits what time of day you can eat. TRE has gained popularity as a weight loss strategy, but recent research has also suggested that it has benefits for overall health and longevity. One popular form of TRE is the 16:8 method, where an individual fasts for 16 hours and eats during an 8-hour window, though many other variations exist (e.g., fasting for 14, 16, or 18 hours).

Interested in different benefits of TRE? Jump to the health benefit most relevant to your needs:

SLEEP & CIRCADIAN RHYTHM: Insulin Sensitivity & Metabolism, Hormonal Regulation, Melatonin Production, Improved Sleep Quality

BRAIN HEALTH: Memory Improvement, Anti-inflammatory, Anxiety and Depression

CHRONIC ILLNESS REDUCTION: Type 2 Diabetes, Cardiovascular Health, Metabolic Disease, Oxidative Stress

WEIGHT LOSS: Weight Regulation, Fat Burn, Improved Insulin Sensitivity, Improved Energy Metabolism

Need Help Resetting Your Circadian Rhythm?

Circadian rhythm is the internal biological process that regulates the sleep-wake cycle and other physiological processes in the body, including hormone production and metabolism.

Recent studies have shown a strong link between circadian rhythm and metabolism. Disruptions to the circadian rhythm can lead to metabolic disorders such as obesity and diabetes. One of the key ways in which time-restricted eating may benefit the circadian rhythm is by synchronizing the timing of food intake with the body’s natural rhythms.

INSULIN SENSITIVITY & METABOLISM: Research has shown that when food intake is aligned with the natural rhythm of the body, it can lead to improved insulin sensitivity, glucose metabolism, and also lipid, or fat, metabolism.
APPETITE REGULATION: Additionally, time-restricted eating may help to regulate appetite by synchronizing the release of hunger-regulating hormones with the body’s natural rhythm.
MELATONIN PRODUCTION: Another potential benefit of time-restricted eating is that it helps to regulate the body’s levels of melatonin, a hormone that plays a key role in regulating the sleep-wake cycle. Melatonin is produced by the pineal gland in response to darkness and is responsible for signaling the body to prepare for sleep.
IMPROVED SLEEP QUALITY: Research has shown that eating late at night can disrupt melatonin production and lead to insomnia and other sleep disorders. By limiting food intake to earlier in the day, time-restricted eating may help to promote healthy melatonin levels and improve sleep quality.

Want to Improve Brain Health?

Time-restricted eating is not only beneficial for supporting sleep patterns, but it may also have positive effects on cognitive function.

MEMORY IMPROVEMENT: Studies have shown that TRE can improve memory, attention, and learning abilities in both animals and humans. This is likely because fasting can stimulate the production of brain-derived neurotrophic factor (BDNF), a protein that plays a key role in neuroplasticity and the growth of new neurons.
ANTI-INFLAMMATORY: Additionally, BDNFs derived from fasting also have anti-inflammatory effects that can protect the brain from damage and disease. A study published in the journal Frontiers in Aging Neuroscience in 2019, found that time-restricted feeding improved cognitive function in mice.
ANXIETY AND DEPRESSION: TRE not only offers physical brain benefits, but also psychological benefits. It has been shown that time-restricted eating can improve mood and reduce symptoms of anxiety and depression. This may be because it can help regulate the body’s stress response and improve the overall sense of well-being.

Want to Reduce Likelihood of Chronic Illness?

Another potential benefit of time-restricted eating is that it may reduce the risk of certain chronic diseases. Studies have shown that TRE can improve markers of metabolic health, including reducing blood pressure, cholesterol, and inflammation.

TYPE 2 DIABETES: TRE may reduce the risk of type 2 diabetes, a growing public health concern affecting over 3 million people in the U.S. A study published in The American Journal of Clinical Nutrition in 2019 found that time-restricted eating improved markers of diabetes in obese men.
CARDIOVASCULAR HEALTH: TRE also benefits cardiovascular health, as it can improve endothelial function and reduce the risk of heart disease by helping to regulate blood clotting, aiding in the body’s immune response, controlling substances like electrolytes that pass from the blood into tissues, and appropriately dilate and constrict blood vessels.

METABOLIC DISEASE: In 2020, a study titled Time-restricted Eating for the Prevention and Management of Metabolic Diseases was published in the journal, Endocrine Reviews. The meta study reviewed TRE’s effects on metabolic health with a focus on its potential to prevent and manage metabolic diseases such as obesity, type 2 diabetes, and cardiovascular disease. The study found that TRE leads to weight loss, improved insulin sensitivity, and improved markers of cardiovascular health, such as blood pressure and cholesterol levels. These findings are consistent with other studies that have shown that time-restricted eating can promote weight loss and improve overall metabolic health.
OXIDATIVE STRESS: The study also found that time-restricted eating leads to improvements in markers of inflammation and oxidative stress, which may help to reduce the risk of chronic diseases such as heart disease and diabetes. This is supported by the Salk Institute study which found that time-restricted eating led to a decrease in the expression of genes involved in inflammation, which ultimately lead to these chronic diseases.

The study explored the different protocols of time-restricted eating and how they vary in their effects on metabolic health.

For example, 12 to 18-hour fasts, or short-term fasting protocols, have greater effects on weight loss and insulin sensitivity. However, 24 to 36-hour fasts, or longer-term protocols, have greater effects on markers of oxidative stress and inflammation.

Focused on Weight Loss?

It’s also worth mentioning that time-restricted eating can be a convenient and easy way lose weight since you’re less focused on counting calories or eliminating certain foods. This makes it a more sustainable approach to weight loss and overall health, as it can be easily incorporated into a person’s daily routine.

WEIGHT REGULATION: A study published in the journal Obesity in 2018 found that TRE, in conjunction with a high-fat diet, led to weight loss and improved insulin sensitivity in obese individuals. The study also found that TRE led to an increase in the expression of genes related to circadian rhythm and metabolism, suggesting that TRE may work by aligning the body’s metabolic processes with its natural circadian rhythm.

FAT BURN: Another study published in the International Journal of Obesity in 2019 found that TRE led to a reduction in body weight and fat mass, as well as improvements in glucose tolerance in obese individuals.
IMPROVED INSULIN SENSITIVITY: A study published in the Journal of Nutritional Biochemistry in 2020 found that TRE led to a reduction in body weight and fat mass, as well as improvements in insulin sensitivity and glucose tolerance in overweight and obese individuals.
IMPROVED ENERGY METABOLISM: One of the latest studies in Cell Metabolism in 2021 showed that TRE improved energy metabolism and reduced the risk of developing metabolic diseases such as obesity and type 2 diabetes.

Want more information on time-restricted eating?

We’ve got you covered. Check out these articles to learn more about TRE:

How to get started on fasting.
Here’s a personal testimonial of a 5-day fast.
Interested in learning more about intermittent fasting & age-related diseases? Click Here.

May 3, 2023May 3, 2023

What’s Keeping Food Costs So High?

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Well, they are at it again.

The Bureau of Labor Statistics (BLS), the U.S. Department of Agriculture (USDA), and a host of other noted authorities have told us what we already knew: food costs continue to climb. Maybe not as fast as they were. But annual increases of around 10 percent still cause all of us a lot of angst. Is this the new norm?

Just how bad is it?

The BLS numbers regarding retail food price inflation really shouldn’t surprise anyone who buys food today. Food in March 2023 was 8.4 percent more expensive than food in March 2022, down from the 9.5 percent month-to-month increase seen in February.

Prices at the grocery store actually showed a slightly sharper decline, falling to “only” 8.4 percent after a February increase of 10.2 percent. It still sounds awful, unless you consider that annual food inflation peaked last summer at 11.4 percent.

The masochists among us can use the chart below to track where the cost increases hit us hardest. We’re all probably well aware of the headlines – eggs, cereals, beverages, all up sharply.

Reading between the lines

The problem with statistics is – well, they are statistics. Cold, impersonal numbers and charts often don’t tell the story in a way we all can easily grasp and appreciate. But we all have a stake in these numbers. After all, U.S. consumers, government and businesses spent $2.12 trillion on food and beverages in 2021, at home and away from home.

That’s 2,120,000,000,000 dollar bills, or about 5.4 percent of our entire Gross National Product spent on food, representing an estimated 10-12 percent of the average American family’s disposable income.

The numbers tell us the cost of our food is hugely important, to all of us.

We at Dirt to Dinner work hard to find the important news buried in all that data. But when we saw the latest round of numbers about food costs, we elected to look behind the numbers by revisiting some of the past reports we’ve done on the complicated food-price picture.

Back in June 2021, we picked up on some great reporting by the Toledo Blade that tracked the actual cost of a shopping cart containing 15 commonly purchased food products. The Blade captured the cost of the same items in 2003, 2008, and 2011.

We replicated the basket and added our own 2021 findings. We found a 10-year increase in the cost of the basket of 28.2 percent. We’re not gifted statisticians, admittedly. But the cost increase seemed pretty much in line with historic food price.

So what would it look like in 2023? We conducted a quick survey to see how the cart costs lined up with the latest inflation figures. That same cart of groceries that cost us $44.96 in 2021 today clocked in at a hefty $55.61, or 23.6 percent more than just two years ago.

Big increases in prices of cereal products, sugary beverages, eggs, and coffee accounted for the largest share of the rise. Our quick look behind the numbers suggests that the dramatic events of the past three years managed to inflate our food costs almost as much as we saw in the entire 2011-20 decade.

By taking advantage of sales and promotions, however, we cut the cost of the 15 items by over $4, bringing the annual cost rise to an average of 7.3 percent. Our 2023 sample was significantly smaller than in 2021, so our findings can hardly be categorized as a rigorous statistical analysis. But as a snapshot of the price realities facing consumers, it seemed to align with the statistics provided by BLS and USDA’s Economic Research Service (ERS).

Are commodity costs behind the continuing increase?

The big question that emerged for us at Dirt to Dinner had less to do with the hard numbers than the causes behind them. What’s keeping the inflation engine churning when it comes to our food?

One of the more frequent questions posed by consumers involves the cost of the commodities that fuel our modern food system. Prices for basic crops, notably food grains and feed grains, soybeans, and many other cornerstone commodities, remain high, by historical standards. But they have declined from the exceptionally high levels seen during the pandemic and the initial portion of the Ukrainian conflict.

All that aside, commodity costs are far from the only cost element in our food.

What else drives food cost inflation?

The world continues to increase production of essential commodities such as corn, soy, wheat, and palm. But as various USDA commodity reports and market analysts note, those increases are matched by equally significant increases in demand, with constant pressure on the level of available stocks to contend with disruptions to normal cropping patterns or trade needs. We are simply not likely to see production outpace consumption at the levels needed to bring commodity prices back to historically low levels.

For every dollar spent on food, where does it go?

According to an ERS analysis by the National Farmers Union (NFU), farmers receive only about 20 cents of the $4.49 cost of a two-pound loaf of bread. Overall, across all major food categories, the farmer’s share of each food dollar is estimated at 14.3 cents. That’s actually a lower share of the food dollar than the 15.5 cents received in 2020 – prior to the pandemic and Ukraine conflict.

The food dollar also includes costs for all steps along the marketing chain – obvious things such as basic and secondary processing, food manufacturing, packaging, transportation, storage, and distribution. But it also includes the cost of finance, advertising, insurance, and all the other “hidden” costs that go into moving food from dirt to dinner.

Every step in the chain is subject to the same economic pressures. Energy prices also remain relatively high. Freight rates, insurance costs, and added finance costs — all contribute to sustained upward pressure on food costs.

One commonly overlooked component of the food-dollar breakdown involves labor costs. ERS estimates that half of our food dollar goes to salaries, wages, or benefits of those across the food chain. (In comparison, ERS estimates that energy costs represent only 3.2 cents of the same food dollar.)

BLS notes that overall U.S. wages and salaries increased by 4.5 percent in 2021 and another 5.1 percent in 2022 – almost double the annual increase seen in 2020. Increases in the labor-intensive food processing sector since 2020 have often eclipsed these levels. As far back as November 2021, Jayson Luck of Purdue University reported substantial pay hikes already underway:

“The average weekly earnings of production and non-supervisory employees working in food manufacturing have increased 11.1% from before the pandemic in January 2020 to September 2021.

Specifically in animal slaughtering and processing, weekly earnings have increased 19.1% over this same time period. Wages for non-supervisory workers in food retail (i.e., grocery) have increased 8.5% and for workers in food service (i.e., restaurants) by 15.5% since the start of the pandemic.”

– Jayson Luck, EconoFact, Nov. 12, 2021

More recently, the United Food and Commercial Workers Union reported new spring 2023 contracts with more generous compensation elements, including a contract for a Heinz facility offering a 23 increase in wages and compensation spread over three years, and another Delaware vegetable processing plant offering a new three-year contract with annual 5 percent wage increases, some retroactive.

Add a pinch of uncertainty, too…

By any measure, rising labor costs continue to be a significant factor in food price inflation.

Add to all that some additional complications – most oriented around the simple power of uncertainty. How long will the conflict in Ukraine go on? What new conflicts may emerge that will affect food production and trade? Will the global economy enter a recession?

Which way will energy costs go? How will climate change affect global production of essential food commodities? Are production climate patterns and global trade flows undergoing a fundamental shift? Will requests for ESG practices increase costs to the consumer? How quickly can we use science intelligently to increase global productivity and still sustain, enhance, and protect our planet’s air, soil and water?

In our modern interdependent world, uncertainty translates into risk – especially economic risk. Uncertainty creates a constant upward pressure on prices, regardless of the goods or commodities involved.

The Big Question: Cost or Investment?

The uncertainties hanging over the global food system seem daunting. And they are. But they aren’t insurmountable, and history suggests our food system has always remained flexible and agile. It continues to remain healthy overall and fully capable of meeting our rising food needs. But the price we pay for that food security may be changing. Higher food costs may be the fuel needed to keep the productive engine running.

Those in the food supply chain, from dirt to dinner, have been challenged over food costs – and rising profit reports – make several points about the future and the past. Reckless claims of “greed’ and “profiteering” ignore the fact that past food prices have been an exceptionally good bargain for consumers, they contend.

Also, increases in wages and salaries have helped offset – and in many years exceeded – the rate of food inflation. The latest data from BLS suggests a growing convergence of the rate of increase in food costs and average wages.

Furthermore, the sector continues to promote sales and promotions that eat into margins, while significant investments in new and better equipment and systems are needed every day.

Double-digit annual price increases are painful, especially following two decades of retail food price inflation that averaged just 2 percent per year. But smart shopping is still an important way to ease the pain.

Economists in the public and private sectors say the inflation rates should continue to drop. But a return to the 2 percent level of increase may not, and certainly not in the short term. As ERS put it in their Food Price Outlook for 2023:

Food prices are expected to grow more slowly in 2023 than in 2022 but still at above-historical average rates.

In 2023, all food prices are predicted to increase by 7.5 percent, with a prediction interval of 5.5 to 9.6 percent. Food-at-home prices are predicted to increase by 7.8 percent, with a prediction interval of 5.3 to 10.5 percent. Food-away-from-home prices are predicted to increase by 8.3 percent, with a prediction interval of 7.2 to 9.3 percent.

Business leaders and many economists argue that higher earnings mean we can continue to develop our food system to meet the changing expectations of consumers, for more variety, convenience, healthy options, environmental protections, fair and responsible sourcing, and all the other demands of our progressive world.

Furthermore, they point out, consumers by and large have been willing to pay the costs of building and maintaining a food system to meet those expectations.

Government and numerous other private sector reports tend to support this line of argument. Consumers combat higher food costs in a variety of ways – by being more selective in the foods they put on the table, by looking more aggressively for store promotions and sales, by cutting back on spending on out-of-home dining, and by a host of other intelligent responses to higher costs.

Despite the continuing upward trend in prices, there’s no apparent imminent rebellion in the streets. Perhaps unconsciously, we as consumers may be coming to realize that higher food prices are as much an investment in our long-term food security as a day-to-day expense.

April 20, 2023April 20, 2023

Where does our food come from?

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I’m a naturally curious person, but sometimes life (read: kids) takes me off course. But recently, I seized the opportunity for a quiet weekend…and it was glorious. After a hike on an unseasonably warm February morning, I sat down to think about what to explore for my next D2D post. I grabbed a go-to snack of mine – a peanut butter & chocolate RxBAR – and tore off the wrapper.

But this time, instead of tossing the wrapper to begin chewing at that dense, doughy square, I gingerly pieced the wrapper back together. And there was my lightbulb: the ingredients so clearly and cleverly listed on the front of the package. Where are these ingredients from? How is this product made? And how does it get to my grocery store?

So begins my trek on where some of our favorite foods come from. Bon voyage!

RxBAR Protein Bar: Simple ingredients, complex sourcing

So here’s this beige, homogenized-looking bar, but its four ingredients are anything but. Each of these listed foods – dates, peanuts, egg whites, and chocolate – has a source. And from its source begins a journey to us, often with a few stops along the way.

For instance, the main ingredient in this protein bar is dates, which are commonly cultivated and packaged in the Middle East. The Middle East. Not some fabricated, gooey by-product made within RxBAR’s manufacturing facility. And because fresh dates are perishable, they must be cleaned and packaged close by and shipped directly to the U.S. facility for processing. I’m already feeling more globally connected😊

Next up are peanuts, grown and shelled in the southeastern U.S., followed by egg whites. Despite egg whites’ domestic roots, they have an interesting story to tell. Some food manufacturers, like RxBAR, have just a few product lines – none of which require the whole egg. All they need to make their products is egg white powder – a significantly cheaper, lighter, and less fragile product derived from whole eggs.

Separating and dehydrating eggs into discrete products occurs at an egg processing plant. The egg product then ships to the manufacturing facility for reconstitution and is added as an ingredient in its protein bar formula. If I were that humble egg white in that little egg at the beginning of this process, you better hope I had no idea of that long path ahead.

The last main ingredient, chocolate, requires us to go abroad once again – to the Ivory Coast. There, the cacao beans are picked, fermented, dried, packaged and exported to a U.S. processing facility for roasting and grinding before being sent to the manufacturing facility.

With all ingredients intact, the manufacturer also adds salt and other additives not listed on the wrapper to preserve freshness, modify color, and/or enhance flavor. In the case of RxBAR, the end product goes into a high-barrier film wrapper to withstand the next leg of its journey.

Because RxBAR is owned by Kellogg’s, it can utilize the parent company’s existing distribution network to get its product to grocery stores and other retailers across 15 countries. It’s incredible where this one simple bar has been, right?

Whole wheat bread: a lesson in distribution networks

My curiosity hasn’t even begun to be sated, though. Next? Let’s pick something domestically produced and seemingly straight-forward. How about the U.S.’s most popular wheat bread, Nature’s Own?

The Midwest U.S. is known for its production and global distribution of wheat and its derived products, like flour, wheat germ, gluten, yeast, starch, among others. So it’s no surprise that the wheat products in Nature’s Own 100% whole wheat bread are mostly grown in North Dakota, Kansas, and Colorado and then shipped and processed to at least 20 different states within the country.

Next up by weight is brown sugar. This is typically a mix of refined white sugar and molasses and probably sourced from sugar beets grown in North Dakota and Minnesota. Soybeans, grown and processed in the Midwest, create the next two ingredients via separate processing lines: soybean oil and lecithin.

What I found most interesting about this food product is not necessarily the ingredients, but the journey they take. Because Flowers Foods owns Nature’s Own as well as Wonder Bread, Dave’s Killer Bread, and Tastykake, the company utilizes its network of bakeries across the U.S. to manufacture these products.

And these bakeries don’t receive just a big bag of combined ingredients; they receive the flour, yeast, soy products, and all else separately from each processing facility, creating a vast and interconnected intermodal grid across the country.

If you think switching subway lines is hard, try adding in buses, taxis, rail trains, and bikes all while picking up and delivering Doordash orders within the one-hour limit. Yep, not easy at all. Enter an established nationwide distribution network comprised of rails and roads to make life easier and products fresher.

Cashew milk: Have a little help from…a global conglomerate

When visiting the grocery store, are you as overwhelmed as I am at the dairy aisle? As if there isn’t enough competition among traditional milks – organic, conventional, regional, skim, whole – we must mine through the plant-based options, too. And manufacturing these alternative milks are way more complicated than its traditional, sole-ingredient counterpart.

Why? Turn that carton around and take a look at that ingredient list. Surprisingly extensive, right? For this supermarket trip, I’m going to give Silk vanilla cashew milk a shot. For brevity (not to mention my sanity), I’m looking into its top five ingredients. Here we go…

Cashews. Delicious, creamy…and definitely not from around these parts. Cashew trees need constant heat and sunlight to grow, which is why they are mostly cultivated in India; Africa and Vietnam are also significant exporters to U.S. Next up by ingredient weight are almonds, which are domestically produced. In fact, 80% of the global supply comes from California alone.

Nuts comprise the bulk of the product, with a lengthy series of additives making up the balance. Many of these are produced, manufactured, and exported to U.S. processing facilities. These ingredients include locust bean gum sourced from carob trees along the Mediterranean; sunflower lecithin, formerly from Ukraine and Russia, but now most likely from Argentina and Romania; and vanilla from Madagascar. Vitamins are also mixed in to deliver a fortified product that can more readily compete with traditional milk’s nutrient density.

All these moving parts make me wonder: how can a company source so many global ingredients to supermarkets worldwide before the product expires? Simple…just get purchased by Danone, a massive international food company with reaches into the furthest parts of the world.

And having exotic ingredients at your disposal is just one benefit. How about that expansive lineup of Danone’s manufacturing facilities and distribution systems?

That way, Silk can utilize regional facilities to process its ingredients and package its products in a timely manner into the beverages we see today.

Otherwise, a company may be stuck with just a couple U.S. facilities and then be forced to orchestrate its own distribution system in hopes that its products arrive on time…and not expired.

Coffee: A unique ‘blend’ of hemispheres

Ah, coffee. This is probably nearest and dearest to my heart on this list. And not just because it brings joy to me each and every morning, but also because each heavenly sip truly connects the Southern Hemisphere with the Northern Hemisphere. Every. Single. Granule.

You see, you think coffee would be super simple to envision its journey because it’s just one ingredient, but it couldn’t be farther from the truth.

Let’s take Folgers, one of America’s favorite coffee brands, for a ride. Similar to many other large coffee company brands you see at your supermarket, Folgers uses a mix of robusta and arabica coffee beans in their blend.

Robusta beans provide that caffeine rush but at the cost of a more grainy, harsh taste. Arabica, on the other hand, is smoother, has more depth of flavor, and is harder to cultivate. Specialty coffees are usually 100% arabica, which is one reason why you’ll see them at a higher price point.

To keep its prices down, Folgers is reported to blend their coffees with 60% robusta and 40% arabica beans from all across the “coffee belt”, the equatorial line where coffee grows in abundance. And when I write “blend”, I mean it.

You know how you’ll see labels showing where the beans are from, like “100% Colombian”, “Ugandan”, or “South American blend”? You won’t find such a level of specificity with Folgers Classic Roast. Why? Because they collect the mix of beans from across the coffee belt, roast and grind them in their New Orleans facility, and then package and distribute across the U.S. and Asia via its parent company, Procter & Gamble. Seriously, a global connection in every ground.

Value & connection in our food

Now I can’t help but look at ingredient labels; not just for nutritional and health reasons, but for exploration and continued curiosity. Even with seemingly no end to inflation in sight, it puts prices for these goods in a different perspective. Yes, I need to be more mindful of my wallet when going to the grocery store nowadays, but the value is undeniable.

For around $3, I get a high-protein snack with quality ingredients all the way from the Middle East; and I get to enjoy a mugful of deliciousness every morning that connects me to local farmers the world over…all at just 5c a cup.

It’s amazing how these products seem to arrive right in front of us, even though they’re sourced from places most of us have never been.

And although globalization feels less prevalent over the last few years because of Covid, the war in Ukraine, logistical snafus like the Ever Given canal blockage, just to name a few, we depend on one another. It’s a complicated, interwoven relationship with nations across the globe where one small snag weakens the fabric of interconnected networks. And as the war continues and other global situations arise that disrupt our food system, there’s still no denying these key partnerships provide the choices, convenience and prices we’ve all become accustomed to.

So with that, take heart that these suddenly complicated global food products, like cashew milk and white chocolate macadamia nut cookies, will continue to fill our store shelves.

April 12, 2023February 19, 2024

Digging in with Ethan Meissner, FFA Entrepreneurship Winner

We spoke with Ethan about how he started from the ground floor, cleaning the facility and assisting customers, where he is now, and what he hopes to do in the future. He is currently a sophomore studying agricultural engineering at the University of Wisconsin-River Falls and hopes to stay involved in the processing side of the industry since there are many processing-related careers, such as creating new equipment and machinery.

Working from the ground floor up, Meissner’s responsibilities started with cleaning the facility and assisting customers in loading up their purchased products. His on-the-job performance has led to experience in mixing, stuffing, and grinding the product, as well as cutting fresh product for retail sales. Meissner also engaged in the smoking, curing, packaging, and labeling processes.

Since meat processing takes many years of experience, he is looking forward to continuing to learn the trade, he said. We can’t wait to see what the future has in store for him.

April 8, 2023April 11, 2023

Holy Cow! What happened to Dean Foods & Borden Dairy?

Dean Foods was founded in 1925 by Samuel E. Dean, Sr., who guided the growth and development of a basic dairy milk processing operation into something much bigger and more far-reaching.

Over time, Dean Foods moved to bottling its own brands, invested in research and product development, and alternative products, such as dry milk powder and coffee creamers, juice, teas, and other food offerings. This long-term growth strategy through the development of nutritious and tasty beverages and foods made Dean Foods one of the most recognized and respected names in its industry.

After being acquired by Suiza Foods Corporation in 2001, Dean Foods began to see real change – in its structure, and its approach to the market. Some processing plants were spun off, and an aggressive program of acquisitions and divestitures brought more and more brands and consumer offerings.

Dairy’s growing pains

Their growth was short-lived as in 2020, Dean Foods filed for bankruptcy because they were unable to meet their debt and pension obligations. Dairy Farmers of America ended up purchasing most of their assets.

By comparison, Borden Dairy also produced huge quantities of dairy milk for the retail market – more than 500 million gallons each year, from 12 plants across the country. This household name in dairy dates its origins back to 1857.

In addition to traditional milk, Borden’s family of dairy products includes lactose-free milks, flavored milks, high-protein milk, juices, creams, and dips. Similar to Dean Foods, Borden had a turbulent history of various food products, many of which were divested and sold off.

Yet, they also went bankrupt in 2020 and sold their assets to New Dairy Opco LLC owned by a former CEO of Dean Foods, Gregg Engles, and Kohlberg Kravis Roberts (KKR). They struggled with the rising cost of milk combined with their debt forced them in filing for bankruptcy.

Is a changing industry to blame?

Analyst reports show that the most commonly cited reason for the plight of Dean Foods rests in the fundamental changes that have been underway in the dairy sector for several decades. To many observers, both companies are simply victims of structural changes in the dairy industry that were just too big to overcome. Here are a few examples that come to mind:

Fewer family dairy farmers. Dean Foods’ midwestern heritage helped shape a focus on buying milk from smaller dairy producers. However, the company couldn’t source enough whole milk at prices competitive with those offered by larger, more efficient operators.
Changing milk processing patterns. As larger and more efficient dairy operations emerged, large processing and distribution centers began to change, as well. Many producers faced the cold reality of operating outside these new structural realities, adding to the cost-price disadvantage they faced.
More competition from retailers. When huge companies such as Walmart and Kroger decided to aggressively market their own dairy labels, Dean Foods and other processors were put in the position of becoming not just suppliers to such companies, but competitors to them as well.

Or dairy’s changing consumer tastes?

But structural change was only part of the picture facing Dean Foods and the entire dairy industry. Changing dietary patterns and increasingly complex consumer demands also had to be considered.

Lower consumption of whole milk.

Fewer of us drink a glass of milk at dinner now. Evolving taste and health preferences, and changed lifestyle means U.S. households aren’t consuming as many whole milk products as in the past.

U.S. Department of Agriculture statistics show that per-capita consumption of dairy milk beverages fell by 14% between 2015 and 2021. If you look back at 1975 when everyone drank a glass of milk at breakfast, lunch, and dinner, the consumption in 2021 went to 134 pounds per person from 247 pounds…a precipitous drop of 46%.

Rise in demand for alternative dairy-free products.

Lately, consumers are showing a lot of love for a variety of alternative dairy milks: almond, walnut, oat, potato, hazelnut, flax, tiger nut, quinoa, chia seed, macadamia, soy, cashew, rice, pea, coconut, and even hemp.

Despite this growth, consumers only consume about 6 pounds per year. Also, there are other animals that produce milk for human consumption as well: goats, sheep, camel, and buffalo – all eating into the cow’s milk market share.

Environmental sensitivities.

More and more consumers also have indicated a preference for companies that mirror their own desire to be “close to” nature and protective of the environment and its inhabitants. Companies conveying these desired values tend to connect better with consumers. They want to see the cow or the plant or the farm where their product came from.

Or does the company need changing?

For Dean Foods in particular, among the most contentious points raised in any analysis is the issue of “poor management” and “bad decision-making.” Hindsight and second-guessing follow business failure like kids chase ice cream trucks. But many critics point to several factors that may have contributed to the mess facing the company.

Mistakes in managing the brand portfolio. For example, the company’s willingness to sell off some of its plant-based product alternatives and “healthy foods” units have been widely criticized. Such a strategy made it imperative for the company to maximize the operational efficiency of its traditional dairy businesses, which has proven to be a very daunting task, given the economic pressures facing the production industry.
Failure to listen. The company has faced charges of not listening to the consumer and failing to recognize the fundamental changes in their expectations. Consumers want more choices that match health concerns and personal values. Reports by environmental groups citing the company’s alleged poor performance in dealing with water quality and other environmental protections can’t be ruled out as a contributing factor to the present situation.

Say ‘cheese’…please??

The FDA recently issued a draft guidance on how to label non-dairy milks. They want to ensure that plant-based milks are sold as alternatives to milk and not to be misconstrued as milk. The agency’s recommendation is that plant-based beverages with “milk” in its product name show nutritional differences from cow’s milk on the carton’s label. For instance, does it have more or less Vitamin D, calcium, potassium, and vitamins A and B-12?

“Getting enough of the nutrients in milk and fortified soy beverages is especially important to help children grow and develop, and parents and caregivers should know that many plant-based alternatives do not have the same nutrients as milk.

‘Food labels are an important way to help support consumer behavior, so we encourage the use of the voluntary nutritional statements to better help customers make informed decisions.”

– Susan T. Mayne, Ph.D., director of the FDA’s Center for Food Safety and Applied Nutrition

Yet when one looks at overall milk demand and dairy cows – the numbers support that consumers still look to the cow for their dairy.

Total Milk Production in the U.S., in million pounds

Milk production has increased while the number of U.S. dairy cows has remained steady, at just over 9 million head. Milk volume has also increased worldwide by over 9% since 2015. Dairy cows today are much more efficient due to more sophisticated feed and genetics. The average U.S. dairy cow produces 24,262 pounds per year versus ten years ago when it was 21,722 pounds a year. Cows that eat just grass give about 50 glasses of milk a day. But cows that eat a mixture of corn, vitamins, grass, and hay can double their volume to about 100 glasses of milk a day.

But if consumers are not drinking as much milk, then why did milk production increase? It is all about the cheese. Between pizza, charcuterie boards, macaroni and cheese, and everything else about cheese, the milk volume has increased by 12%.

What’s next?

The FDA has just provided a draft guidance in to ensure the consumer is not confused about the nutritional difference between cow’s milk and plant-based milk. The dairy industry fought against the word ‘milk’ when it was linked to a tree, a nut, or grain because it doesn’t have the same levels of calcium, vitamin D, and other nutrients. While plant-based milks are fortified, those nutrients are not necessarily all absorbed by the body.

The FDA requested that all alternative drinks, if they have the word ‘milk’ on the label, compare to cows milk. For instance, the label would say, ‘contains lower amounts of Vitamin D and calcium than milk.”

For the average consumer, the take-away from the Deans Food and Borden saga is fairly straight-forward. Despite the continuing difficulties facing the dairy industry, they will see ample supplies of reasonably priced dairy products and dairy alternatives. Consumers can expect to see the number and variety of dairy products continue to grow, and the relentless competitive forces at work across the industry hold prices down.

Dean Foods and Borden Dairy offer a case study of what can happen when business mistakes fundamental market changes for passing fads.

Potentially the more important lesson may involve other sectors of the food industry. Business strategy, structure and operations must be linked to the realities of the market. That includes adaptation to new market economics, and the structure and way of doing business that accommodates them.

April 6, 2023April 6, 2023

Sorting the facts from the quacks

To my friends and fellow food eaters:

At a certain age, we all become insomniacs, or something akin to it. For me, it manifests in a kind of dream-like state that creeps up and enfolds me as I sit in my overstuffed recliner and listen to late-night television. It happens from time to time – more often than I like to admit, really. And now, it’s beginning to scare me a little bit.

You see, last night I sorta drifted off and in my semi-conscious state gradually became aware of a sound of growing intensity that enveloped me. It sounded like a giant flock of ducks, all circling around my head, quacking and quacking and quacking. Not words or any sort of message. Just endless, mind-numbing quacking.

You know, quackery.

Wait…quackery??

As I slowly regained what at my age passes for normal consciousness, I realized what all the quacking was about. It was an endless stream of hyperbolic claims and promises and revelations from people intent on solving problems I never knew I had. If I somehow did know I had them, I obviously never recognized how dangerous they are.

But here is the answer, the quackers all promise sincerely. The full and complete solution. The exact tonic or supplement or diet or device or magic beans I need for complete cure or immunity from the certain calamity that lurks unseen in my life. The answer – and obviously the bliss that comes with it — are instantly available with just a phone call or the click of the mouse at my fingertips. For a price, of course, payable in three easy installments, plus shipping and handling.

quack·er·y, noun.

Dishonest practices and claims to have special knowledge and skill in some field, typically medicine.

I quibble only with the last two words in that definition. It’s not just medicine. In our modern world of instant and globalized cyber-communications, quackery has become the province of virtually every aspect of our lives.

If it quacks like a duck

I was a victim of the relentless quackery that bathes our daily existence. In this case, it came not-so-quietly in the night through my TV cable box.

But I see it all around me every day – in the countless unsolicited e-mails that clog my in-box, in the annoying flyers that keep the U.S. Postal Service financially alive, in the outrageous headlines and photos jumping out at me as I stand in line at the supermarket waiting to buy my vitamin-infused bran cereal, blueberries, bananas and refreshing adult malt-based-beverage multi-pack.

“Fake news” thrives on a kind of quackery. Modern life makes quackery ubiquitous. (I’ve waited years to use ‘ubiquitous’ in something I write, so cut me some slack with this pretentious display of vocabulary. Give an old man this one last chance.)

Food and agriculture have to be placed high on the list of subject areas ripe for quackery.

It ranges from the simply absurd to frightening misinformation, all garbed in the holy robes of special insight and profound understanding possessed only by some select noble set of the supposedly educated and elite.

Quackery clouds the picture at a time when reliable, fact-based information about what we eat and how we produce it has never been more important. How do we separate the quacking from the truth? How do we separate the solid science from the marketing-spawned BS?

That’s not an idle question for all of us at Dirt to Dinner. What brought all of us together was a profound desire to look at food and agriculture with an impartial, fact-based approach. We wanted to use science and rational analysis to better understand and explain our modern food system to people who wanted something far more truthful than the quackery that permeates the debate.

We believe most people have an active and constructive interest in the food they eat and the system that produces it. They want to know, and they want information that is beyond credible. It has to be trustworthy. And trustworthiness is the antithesis of quackery.

Is there any way to combat quackery?

Maybe D2D’s editorial philosophy helps explain why my nighttime subconscious hears the late-night television promotions and hears quacks, not words. And as an old, old journalist, I still get into occasional debates with my young friends about declining media credibility, and how to combat it.

Over the years, I’ve assumed the heretical position that we simply can’t change the prevailing communication model. There is just too much money involved for that to happen.

It’s always been true, and it has helped make the carnival snake-oil salesman a vivid cultural image. Only now, with the modern communication tools at their disposal, the charlatans have a toolbox bigger than ever before, flashing on any one of dozens of screens in front of our faces at any given moment, whether invited or not.

I argue the better response is to arm the public with a greater capacity for critical thinking.

Help people spot at least some of the characteristics of quackery. Encourage healthy skepticism. Demand proof – real proof, based in fact and science, backed by multiple sources with proven credibility.

That formula sounds deceptively simple. It isn’t. But there are a few guidelines that might help us on our way toward a more peaceful nighttime slumber.

What are some of the key characteristics of quackery?

A new and novel problem. Something you never realized was a problem. One you’ve never heard of before, especially one never mentioned by your doctor, dietician or other credentialed professional.
Anything that exaggerates risk or catastrophic effects. Claims designed to scare far more than inform. Anything that seems hyper-active in its presentation, especially if the presenter seems amped up on meth when talking. Squint hard to look for lice type that says “paid endorsement” or “actor portrayal.” If the solution to this previously unknown calamity seems far too good to be true, it probably is. (See “healthy skepticism” below.)
Instant gratification. If the problem is extreme but the solution is easy and quick, be wary.
Quick and easy payment terms. If sending money is a major component of the pitch, be leery. Enough said.

And what can I do when I spot quackery?

Once your mental red lights start flashing, think about what you can do to turn them off.

Maintain a healthy skepticism.

Be suspicious. Think critically, and demand proof before you choose to believe. That’s how Dirt to Dinner thrives – by making sure what we provide is based in defensible, rational fact and science. That attitude might help you thrive, too.

Do your own research.

Come on, people. Look for information about the supposed threat or problem – and the credentials of the person doing the quacking. Go to credible sources, like universities, long-standing organizations and institutions, government agencies – real sources rather than a post office box in Fairfield, New Jersey, or some guy with an AOL address wearing a tin-foil hat in his mom’s basement.

Beware the “white coat promise.”

A white coat suggests authority and credentials, as do elegant suits and $200 haircuts. Don’t fall for cosmetics and subliminal signals. Look for actual academic credentials, from reputable schools, or comparable qualifications. Dissect and challenge their claims and conclusions. Think for yourself.

Seek out your own trusted personal sources of information.

This is probably a good rule of thumb for any subject that captures your intellectual interests. But for goodness sake (if not outright survival), don’t take any claim made in late-night TV or the magazines racks along every check-out line as gospel, especially when it comes to food and nutrition. Swap meets also are a notoriously poor source of informed opinion on any matter, especially your diet and health. Ask people you know and trust for their opinion – especially people with real credentials and a history of giving you solid advice.

Finding The Silence of the Ducks

I love classic movies. I can quote dialogue from Bogie, and Mr. Spock, and Bette Davis, and a long, long list of other stars from great cinema. I bore people to death with these quotes at parties, during church sermons, in the line at the Quiki-Mart and all sorts of places. (“Scare people to death” is probably the better way to say that.)

One quote I use a lot is from The Silence of the Lambs, when spooky Dr. Lecter asks FBI Agent Clarice Starling if the lambs from her dreams of childhood trauma have stopped bleating. That quote hits home for me, and I suspect for a lot of food consumers like me, too. Just change the subject noun and the gerund that follows, and follow the simple suggestions presented here to find your own personal answer to this key question of our modern media age:

When will those ducks stop quacking?

March 30, 2023May 11, 2023

Digging in: Dancing Vineyard’s Cynthia & Lauren Russell

Going back to her California roots, Cynthia and her family decided that a vineyard in Healdsburg is just the place for family and friend vacations.

What has started out as a novelty is now becoming a full-scale business.

Naming it Dancing Vineyard, Cynthia and Lauren’s mission is to take the mystery and intimidation out of enjoying wine by creating a product to be enjoyed on all occasions. With their unique crop and acreage, and their focus on the integrity of the vines and soil, we can’t wait to enjoy their wine “for the fun of it”!

Cynthia and Lauren detail the history of zinfandel grapes, their primary varietal, which have a sweet fruity flavor with a touch of spice. These grapes mix well with other varietals to make the desired wine that is enjoyable to drink, and not daunting to purchase. A historic grape, zinfandel was brought to the U.S. from Croatia in the early 1800s. These grapes mix well with other varietals to make the desired wine.

Cynthia graduated from Claremont McKenna College, has her MBA from Harvard, and a Doctorate from the Department of Organization and Leadership at Columbia University. Lauren graduated from Dartmouth and has her MBA from Columbia University. Both Lauren and Cynthia have extensive marketing, consulting, and business management experience.

March 28, 2023March 30, 2023

Digging in with FFA’s Emily Hoyt

When Emily was a sophomore in high school, her local FFA Chapter in Missouri encouraged Emily to take part in its Ag in the Classroom program. She was soon challenged to grow the existing program and even applied for Ag Ed on the Move, a program that helps teach third-grade classrooms about agriculture commodities.

Currently, Emily interns with the local school district, serving as a teaching assistant for seventh and eighth-grade students exploring agriculture. Listen how Emily’s entrepreneurial spirit engages children…and perhaps a few of us, too.

March 26, 2023April 27, 2023

Can sugar be healthy? Yes!

Bonumose creates delicious, rare sugars that are affordable and healthy. Bonumose has a mindset of “business as a moral imperative” to make a lasting positive effect on the world.

How Sweet it Is!

Tagatose is a rare sugar that not only tastes sweet but has multiple health benefits, such as fiber and prebiotics. It doesn’t affect one’s glycemic index and has fewer calories than regular cane sugar. Because it has the same characteristics as sugar, it can be used in baked goods, sports drinks, candy, ice cream, protein bars, the list goes on to include anything that uses regular sugar.

Join us as we talk to Ed who has 30 years of entrepreneurial business experience as a founder, investor, adviser, and lawyer. Before co-founding Bonumose, he practiced law for 11 years, co-founded an animal food technology company, and designed and implemented a grant-funded venture investment endowment for a foundation in rural Virginia. He has a Bachelor of Arts and Juris Doctor degrees from the University of Virginia.

At the recent Tagatose production kickoff event, the Bonumose team invited Virginia Governor Glenn Youngkin to help scoop the first ceremonial spoonful of tagatose. It was wonderful to see the standing room-only crowd, including investors iSelect Fund, ASR Group, The Hershey Company, Applied Food Sciences, Ed Williams, and our friends from Japan. Read the full press release here.

March 22, 2023March 23, 2023

Avian Flu: Should We Worry?

Poultry’s high viral transmissibility

The world loves poultry. The total number of chickens around the world is over 34 billion; 9 billion are in the United States alone. Americans eat about 118 pounds of chicken and turkey per year. And, they are easy to grow. Their feed conversion rate is low: two pounds of chicken feed contribute to one pound of growth. This is compared to beef which has an eight-to-one ratio and fish which is one-to-one.

Chickens typically live in very close proximity to each other, making infectious diseases like Avian Influenza challenging to contain. The term ‘fowl plague’ virus was first detected in 1878 in Italy. Since then, it has morphed into two categories: high and low pathogenic. This latest outbreak seems to be high. The current virus, H5N1, originated in China and then spread through Europe and the rest of Asia.

The most recent H5N1 bird flu outbreak has killed over 140 million domestic birds around the world. In the United States alone, at least 58 million birds have either died or been culled because of Avian Influenza since January 2022. While it is hard to tell exactly how many wild birds have Avian Influenza, the CDC estimates it is around 6,000 and is in 47 states.

Here are the U.S. counties that have reported an outbreak, to date:

Since the outbreak in 2014-2015 poultry farms have been diligent about keeping their operations sanitary and not spreading germs between facilities. The U.S. Department of Agriculture has biosecurity measures called ‘defend the flock’ and these precautions are taken seriously. An outbreak at a farm seems to be caused by wild birds that somehow infect the domestic birds.

Free-range birds are the most at risk because they can catch it from wild birds since their living arrangements are the least controlled.

And the birds that it affects are mostly egg-laying chickens versus broilers – those that we eat. Turkeys are also affected.

Can wild birds pass it to mammals?

The World Health Organization reported to the BBC that the most recent outbreak is spilling over into mammals. It has been found in animals that eat birds such as foxes, mink, and seals. But surprisingly, dolphins, too – which generally don’t eat wild birds.

Sea lions in Peru were particularly hard hit. It is difficult to tell whether they transmitted it among themselves or they were all eating infected birds. Researcher Victor Gamarra-Toledo and his team at Peru’s Natural History Museum of the National University of San Agustín de Arequipa reported that 3,000 sea lions died. They are in the process of genetic testing to investigate the virus sequencing.

Along the coast of Maine it was reported that there have been 337 seals that are either sick or dead with H5N1 since June 2022. This has been deemed an ‘unusual mortality event along the Maine coast’ by the National Oceanic and Atmospheric Administration.

Minks at a farm in Spain were decimated this past October from an H5N1 outbreak. All 51,00 minks either died from the disease or were culled. The minks were kept in netting cages where they had a roof but the sides were open. There were sick birds found along the coast nearby.

There was also a mink farm outbreak in the Netherlands. So far none of the workers at either farm have caught the H5N1 virus and they are all wearing masks and protective clothing to mitigate their chances.

Does this spread to humans?

JAMA Network states that only a handful of human infections have been reported, all among people who have had direct contact with poultry.

An 11-year-old girl in Cambodia died from H5N1. Her family had 22 chickens and ducks so she easily could have got it by close proximity to their feces. It can be inadvertently transmitted by inhalation. While her father has the same strain of flu, it is hard to know whether he got it from the birds – or from his daughter.

In April 2022, a man in Colorado was culling an infected herd and caught it. He recovered fairly quickly as he was given Tamiflu. According to WHO, in the past nine years, from June 2003 to February 2023 there have been 870 cases of humans getting H5N1 – however, they have all had close proximity to poultry and did not catch it from another human.

The CDC website says this regarding human-to-human transmission:

H5N1 viruses currently circulating in wild birds and causing poultry outbreaks are well-adapted to spread among birds. However, these H5N1 bird flu viruses do not have the ability to easily bind to receptors in the upper respiratory tract of humans, or to transmit among people.

Can we safely eat poultry and eggs?

It is safe to eat poultry and eggs and like any animal products, it is important to cook thoroughly.

Properly cooked poultry and eggs (at 165 internal temp or higher) are safe to eat- and there is no evidence that it can be spread to humans through properly prepared foods
It is unlikely that infected eggs or chickens can enter the food chain given that the symptoms of this flu have a rapid onset
USDA has safeguards in place including testing flocks and Federal inspection programs like HPAI-risk based classification system to determine the order in which egg farms are inspected, works with the State Animal Health Officials on farm checks and testing

March 15, 2023March 15, 2023

Soil Science with FFA’s Elszy

Brennan, an FFA member of the Hanford Chapter in California, loves soil science. His particular interest is examining the effect of fumigating soil to manage plant parasites called nematodes. His research involves examining orchard soils that were previously planted with an orchard to determine the soil’s current health.

Brennan’s previous research focused on examining the health of pruned trees in various fumigated soils to determine if ‘replant syndrome’ was caused by nematode populations. Replant syndrome is when tree fruit yields decrease as trees are repeatedly planted in the same nursery.

Let’s listen in as Brennan explains the practical applications of his work in soil science and what he has in store next for the ag community.

Want to read more inspiring stories from our Future Farmers of America? Click here.

March 9, 2023March 9, 2023

Russian Wheat & Global Food Security

The Russian wheat situation is somewhat different from Ukraine’s, which you may have read about in last week’s post. Despite the conflict, Russian wheat production and exports have shown remarkable signs of rebounding from the trade disruptions that accompanied the Ukraine invasion. Russia is still the number one wheat exporter in the world…and by a large margin. (Want to learn more about wheat? Click here to read an informative post.)

Russia & Wheat: We’re Number One

Various media reports place this year’s Russian wheat crop at 92 million metric tons, compared to a five-year average of around 78 million metric tons. This is despite lingering problems with drought in some production areas and spot shortages of high-priced inputs. (Global fertilizer supplies and prices remain a major concern.) The Russian trade ministry recently raised projected wheat exports for 2022-23 to 41.5 million metric tons. Russia remains the number-one wheat exporter to the world, selling more than $7.3 billion in 2021.

Other trade sources report similar numbers and point out that Russia exported 24.9 million tonnes of wheat, 3.2 million more than a year ago. Exports more than doubled to 3.8 million tons last month from January 2022, before the invasion. Russian wheat shipments were at or near record highs in November, December and January, increasing 24 percent over the same three months a year earlier, according to British-American financial market data firm Refinitiv.

Russia’s investment in agricultural-related infrastructure and application of improved production techniques have helped drive the significant yield improvements essential to this growth.

Estimated crop yields of 3.2 tons per hectare in 2022-23, when compared to 1.8 tons per hectare as recently as 2012-13, powerfully reflect the commitment to continuing growth of both Russian wheat production and export capacity that have been underway and established for decades.

Russia has become the world’s leading wheat exporter not by accident…but by design.

The first year of the 21st century, Russia exported a modest 696,000 tons of wheat. In the late 1970s, they were struggling to import wheat. Ten years later, having made tremendous inroads into Asian, Middle East and African markets, Russia increased that total to 18.5 million tons.

By 2018, Russia more than doubled that total when it exported a jaw-dropping 41.4 million tons of wheat, which still stands as a record. Since then, the country has exported around 35 million tons per year.

– World Grain, Dec. 27, 2021

Apart from the need to feed a population of 148 million, at least some of the drive to maintain and grow wheat exports today can be traced to Russia’s need for foreign exchange to help cover the costs of a potentially prolonged conflict. With energy demand from major customers in Europe reduced by a mild winter and astute European supply-management steps, reduced energy income must be offset somehow. Wheat exports offer an important alternative source.

Russian wheat & food security

But from the Russian perspective, optimism clearly may not be the operative word. Maintaining exports of the agricultural commodities the world needs must remain a top priority for Putin, if only for national economic interests. But as a further concern, Putin has to be sensitive to the absolutely critical role played by wheat in providing political stability across a large swath of the world on its southern border.

“When you look at the last two decades, Russia has shown such impressive growth. You look at the acreage changes; they’ve gone up 30% to 50% for many of the grain crops such as wheat and sunflower seed. Production has grown three times more than it was.

Wheat production nowadays is 150% above where it was 20 years ago. It’s been impressive to see how much this country was able to scale up production.”

– Stefan Vogel, Rabobank’s global sector strategist for grain & oilseeds

A staple around the world, wheat – and bread – provide basic nutrition for literally hundreds of millions of people, often in regions where the need for an affordable source of life-sustaining nutrition is most critical. Egypt is the number one importer of Russian wheat. Right now, they are in an economic crisis where one-third of their population lives below the poverty line.

Neighbor Turkey remains the largest per-capita consumer of bread in the entire world. Governments across the Middle East and Africa often provide generous consumer subsidies to assure it remains affordable and available. Elimination and reduction of these subsidies have been major factors cited in the “Arab Spring” uprisings of the early 2010s. To this day, a steady stream of wheat remains a top priority for these nations.

The larger issue of food security remains very much unresolved, despite the remarkable achievements of the past year in restoring the flow of wheat and other commodities from the Black Sea region. The global community will be watching closely for signs of what comes next.

But is it enough?

Capitalizing on the value of its wheat may not be a simple process, however. Much of the global community remains committed to imposing a high cost on Russia for its Ukraine actions. Shipping costs, primarily insurance, remain unsettled in the region, due to the lingering threat of further escalation in the conflict.

The continuation of the Black Sea Grain Initiative that opened the door for resumed exports also must be renewed this spring.

While the benefits to Russia of maintaining the agreement may seem obvious, observers nonetheless caution that the enormous pressures facing Russian leaders could prompt still more logic-defying actions.

Maybe just as important, the much of rest of the wheat-producing world seems intent on fighting to supply the world’s rising demand for wheat. Australia, for example, has enjoyed back-to-back record wheat crops, and in December reported a 50 percent increase in monthly wheat exports.

Significantly, Australian trade officials note that many of the country’s current export customers are the Middle East and African nations so dependent historically on Black Sea shipments.

And then there’s weather, finance, politics….

Reports of a renewed offensive by Russian troops have circulated widely, with evidence of an increase in Russian troops to about 500,000 and more equipment along the eastern Ukraine border and occupied territories. Heated rhetoric from the Kremlin has only added to the tension, and President Joe Biden’s recent daring visit to Kyiv has prompted yet another round of dire threats and warnings of an escalated conflict.

China’s top diplomat paid Putin a visit in February which sent nervous energy throughout the western world. National leaders worry that support from China and more aggressive action by Russia could expand the conflict still further, prompting more and more retaliatory response from the West.

The unspoken fear is the emergence of voices seeking to “weaponize food” – that is, to punish Russia by limiting or attempting to cut off Russian agricultural exports.

Leaders so far have recognized the enormous damage to food security everywhere in such a misguided effort. But if Russian aggression expands, the risk of overreaction is always a worry.

In such an environment, the risks associated with moving grains, oilseeds, fertilizers, and other commodities through the Black Sea corridor also might drive shipping and insurance costs even higher – and at some point, to unacceptable and uneconomic levels.

Russian political upheaval

The conflict has been expensive for Russia, in every way possible. The Hill reported the cost of the first nine months of the conflict alone at $82 billiion, including equipment losses of $21 billion. At that level, the conflict is eating up as much as a quarter of Russia’s 2021 earnings.

Human costs have also been high. The protracted battle has created an enormous need for more Russian troops. Six months into the conflict, Russian officials increased the size of their armed forces by 137,000, to 1,150,000. U.S officials cited by the BBC estimate that between 169,000 and 190,000 Russian troops are involved in the conflict. This spring it is estimated that at least 500,000 civilians will be called into action.

Speculation over possible changes in Russian leadership has become a global parlor game. But ample credible evidence exists of frustration with the current situation, and reports of paranoia and competing leadership cabals can’t be dismissed. Should change occur, the question might well become whether a new regime would seek to unwind the conflict, or escalate it in search of a final victory, no matter the international consequences.

In the meantime, many Russian citizens are fleeing the country. One media report in September claimed that as many as 700,000 citizens fled to western Europe and more easily accessible neighboring former Soviet satellite countries in a single two-week period.

Wikipedia claims that “following the 2022 Russian invasion of Ukraine, more than 300,000 Russian citizens and residents are estimated to have left Russia by mid-March 2022, at least 500,000 by the end of August 2022, and an additional 400,000 by early October, for a total of approximately 900,000.”

The Moscow Times in May 2022 reported that 3.8 million Russians left the country in the first three months of the year alone. Whatever the actual figure of emigres, the exodus of Russian citizens during the conflict has been enormous.

March 1, 2023March 1, 2023

Our Daily Bread: Uncertainty in Global Wheat Markets

A year ago, the world held its breath as Russian troops poured across the Ukraine border and sent global energy and commodity markets into a panicked spiral. Food security for millions seemed at greater risk than ever before, as vital exports of wheat, corn and oilseeds from Ukraine and Russia through the Black Sea corridor simply ceased.

What’s in store for wheat now?

But today, the picture seems to have changed. The Russian onslaught has been stymied if not totally repelled. Exports from the area have resumed, and energy and commodity markets have calmed a bit and retreated from record-high levels. Crop production in Russia has rebounded, and Ukraine producers have proven to be remarkably resilient in the face of continuing battle and devastation in important eastern agricultural regions.

So why are so many people still holding their breath about the ongoing conflict, and its potential threat to food security? The answer is simple.

Despite the signs of hope that have emerged over the past year, the list of potential threats remains substantial, each with dire consequences.

Solving all the remaining threats is a Rubik’s Cube of agronomic, economic, political and other decisions and actions involving the entire global community.

The complexity of the challenge can be seen in the open issues facing just one segment of the global agricultural system: wheat.

(Want to learn a little more about wheat before you dive in? Read this.)

What’s so important about wheat?

Wheat is the source of bread. Virtually every citizen of western society knows the simple common prayer at the heart of western religion and the social contract that makes civilization possible: Give us today our daily bread.

Six simple words express the essential role of wheat in the food security we require in our daily lives. The bread that wheat makes possible is one of our oldest foods – with evidence of a primitive form produced more than 17,000 years ago. Scientists tell us that bread became a dietary staple during the Neolithic era, 10,000 years ago. The wheat we recognize today originated in the Tigris and Euphrates rivers, whose headwaters begin the mountains south of the Black Sea in today’s headlines.

Wheat is a cornerstone agricultural commodity. Flour is used to bake breads, cakes, pizza, tortillas, pasta, pastries and more – all the elements of the “daily bread” of human existence.

The word ‘bread’ – in all its linguistic variations – is a common and easily recognized element of virtually every language on earth.

Pain, brot, xleb, roti, nan, akara, mkata… all mean bread, and all are part of the foundational vocabulary in their respective linguistic training.

Bread remains something all of us both need and want in our lives, every day. It drives a relentless demand for wheat – a basic human need common to the entire western world.

Ukraine and wheat

This apparently incessant increase in demand for wheat may be one of the largest reasons for worry that persists about the Ukraine conflict.

Over the past year, the world has been told over and over again just how important Ukraine has become as a major supplier of grains and oilseeds to the global marketplace.

News of the courage and resiliency of the Ukraine producer and the entire national agricultural sector has been inspirational.

But the fact remains that the Ukraine agricultural sector’s rebound has been built on a pivot to greater emphasis on export of corn and oilseeds specifically sunflowers, more than wheat.

Regardless, Ukraine is still the 5th largest exporter of wheat, just behind the United States and France.

Reports from the U.S. Department of Agriculture show the devastating effects of conflict on Ukraine’s wheat sector:

The 2022-23 wheat crop just harvested showed a 37 percent decline from the previous year’s production, down 25 percent from their five-year average.

Not surprisingly, Ukraine wheat exports have dipped as well, falling from roughly 18 million metric tons last year to a projected 10 million in 2022-23, according to the Ukrainian Grain Association.

Ukraine wheat remains very price competitive, and the near-by European Union still relies on available rail and other transportation channels to buy as much as 45 percent of Ukraine wheat exports, the USDA estimates.

Ukraine’s uncertain future

The risks associated with the conflict continue to generate high shipping and insurance costs, and Ukraine trade officials seem content to focus undamaged resources and energies on more lucrative market opportunities for corn and oilseeds.

Imagine trying to farm when your country is at war. You know growing food is important, but so is your freedom. In a country slightly smaller than the size of Texas, it is hard to separate farming and fighting. In addition, wheat production overlaps areas of Russian invasion.

As a dire result, Ukraine has even less land as the Russians have taken over 3.8 million hectares of beautiful rich black soil of Ukrainian farmland and another 3.8 million are too close to the frontline, either destroyed, and/ or full of landmines.

In addition, even the land further away is difficult to manage because of financing, lack of working capital, and high fuel and fertilizer costs. All of this makes it difficult to sow seeds this spring. Yet, it is a credit to human nature that the farmers are optimistic they will win the war.

It is expected that the fighting will pick up this spring. Russia is moving 500,000 recruited Russian troops in the area and the 60,000 Ukrainian troops have been training with NATO countries (watch operational update here). It seems that May will be a telling month.

Next week, D2D will explore the importance of Russia’s wheat exports and why they are important for global food.

[Subheadline: Despite Progress, Resolution of Russia/Ukraine Conflict Remains Critical to Global Food Security | Keywords: Russia, Ukraine, bread, wheat, food security, hunger, invasion, conflict, Black Sea, shipping, exports, emigration]

February 28, 2023March 1, 2023

The World of Wheat

What is wheat?

Wheat is one of the oldest and most important grain crops in the world, with Russia, Canada, and the U.S. providing half the exported wheat across the globe. Besides being a key ingredient for the production of breads, cereals, and pastas, wheat can also produce starch, paste, dextrose, gluten, alcohol, among other products. Fun fact: Americans consume 53 pounds of bread each year. At 75-80 calories per bread slice, that’s a lot of dough.

Wheat first requires processing to make food products. The wheat’s grain must first be cracked and then it’s passed through a series of rollers. As the smaller particles get sifted through, the coarser particles pass through additional rollers for further reduction. About 72 percent of the milled grain becomes white flour. Nothing goes to waste, with most milling by-products added to livestock feeds.

Types of wheat

There are six major classes of wheat, mostly classified as “hard” or “soft”.

Hard types of wheat are mostly grown in dry climates, leading to higher protein and gluten content. This makes it ideal for breadmaking.

Soft types are grown in more humid conditions, creating a lower protein content and weak gluten. These flours are mostly used for sweeter breads like cakes and cookies.

Here are the six classes of wheat:

Hard Red Winter
- Grown across the Midwestern U.S., it’s the most popular class of wheat, representing about 40 percent of U.S production
- High in gluten, best for leavened breads
Hard Red Spring
- Grown mainly in Dakotas, Montana
- Known as the “aristocrat of wheats” for having highest protein content to produce high-quality breads, rolls, bagels, pizza crusts
- Often blended with other wheat flours to enhance quality
Soft Red Winter
- Grown in eastern third of United States
- Has weaker gluten and lower protein, used primarily for cakes, cookies, crackers
Hard White
- Mainly grown in Upper Plains, Montana, Idaho, and California, it’s the smallest class of wheat
- Distinguished from Hard Red Wheat by its sandy-beige color,
- Has a slightly lower protein content used for rolls, ‘softer’ breads
Soft White
- Grown mainly in Pacific Northwest
- Its white kernels and higher starch level make it good for cakes, pastries, muffins, snack foods
Durum
- The hardest of wheats, with North Dakota and Upper Midwest dominating production
- Best suited for pasts and semolina

Who is eating all this wheat?

Wheat historically has been the cornerstone of western diets, where climate and other growing conditions made the crop an easily available source of our daily bread. In the eastern world, conditions helped make rice the cornerstone commodity. Improved agronomics and global trade have helped open the door to greater access to both commodities for all.

Today, the taste for wheat-derived foods has spread around the world, nowhere more so than rice-consuming countries like China and India.

China relies on wheat as a major source of food for its 1.4 billion hungry citizens, making it the world’s top wheat producing and consuming nation. India is second.

But when it comes to simple per-capita wheat consumption, westerners are the undisputed champions. In the United States, we love hot, fresh bread and rolls, pasta, pizza, donuts, rolls, cakes and cookies and a great many other products that rely on wheat as the basic ingredient.

And for many in other less-affluent parts of the world, some type of bread remains a fundamental source of the daily nutrition needed for simple survival.

Global wheat production

What goes into a loaf of bread? Let’s start at the top. An average acre of wheat yields about 40 bushels, while corn yields about 177 bushels per acre and soybeans roughly 50 bushels per acre. Each 60-pound bushel of wheat can produce about 42 pounds of white flour, with about 16 ounces of flour in a 1.5-pound loaf of bread, making 42 1.5-pound loaves of white bread, or 90 1.0-pound loaves of whole wheat bread per bushel.

Wheat is the most-produced crop in the world, with corn and rice trailing behind. It’s the second-largest crop produced for human consumption.

Even so, more land worldwide is devoted to wheat production than any other crop – 221 million hectares, compared with 206 million for corn and 165 million for rice.

Wheat has a global production of 781 million metric tons, with U.S. producing about 45 million metric tons.

Since its 1981 peak, U.S. land planted for wheat has declined by more than 42 million acres, and production has decreased by more than 1.1 billion bushels.

However, Russian wheat production has grown from a 2012 low of 38 million tons to more than 80 million this year – and is projected to reach 91 million by 2030.

And here’s a fun fact to end with:

Processing, or milling, wheat is an ancient practice. Bread was a staple food even during the Neolithic time 10,000 years ago and since has been incorporated into religious rituals and traditions. In fact, folklore holds that eating bread crust makes your hair curlier. Want more fun facts about bread? Read more here!

February 22, 2023March 2, 2023

Digging into GMOs: Mintel’s Megan Stanton

Listen in as Megan shares her expert insights about the meaningful benefits of genetic modification that so often become misunderstood in popular culture. She discusses how bioengineered crops and foods have the potential to feed a growing population, the truth behind their sustainable and regenerative benefits, considerations for developing nations, and what should really come to mind when you see “GMO” or “bioengineered” on a label.

Based in Sydney, Megan joined Mintel in 2018 with over 26 years experience in the food and drink industry. As Associate Director of Mintel’s Food & Drink division, Megan’s expertise gives her unique insight into consumer demands, industry trends and key market developments across the protein sector. She also specializes in the Mintel Purchase Intelligence tool helping clients understand what drives consumers to purchase new product innovations.

Immediately prior to joining Mintel, Megan worked for the global flavor and fragrance company Givaudan where she managed the Oceania flavor portfolio team and connected industry-leading flavor technology with global macro trends. Megan holds a Bachelor of Applied Science degree in Food Technology from The University of Western Sydney Hawkesbury, and a Graduate Certificate in Marketing from The Royal Melbourne Institute of Technology.

February 15, 2023February 16, 2023

Are snacks masking your body’s protein needs?

A year-long Australian study published in the latest issue of the journal Obesity showed eye-opening conclusions about our dietary habits: populations with a preference for highly processed foods like pizza, chips, and snack bars, lead to staggeringly high percentages of obesity.

According to a press release, the lead author of the study, Amanda Grech, Ph.D. stated that: “As people consume more junk foods or highly processed and refined foods, they dilute their dietary protein and increase their risk of being overweight and obese, which we know increases the risk of chronic disease.”

“It is increasingly clear that our bodies eat to satisfy a protein target,” said Professor David Raubenheimer, the Leonard Ullman Chair in Nutritional Ecology at the School of Life and Environmental Sciences, “but the problem is that the food in Western diets has increasingly less protein. So, you have to consume more of it to reach your protein target, which effectively elevates your daily energy intake.”

Of course, unless you have been living under a rock, you already know this. But what is new news to us is that our bodies are searching for protein and instead reach for the easy to grab, tasty, highly processed foods.

Searching for Protein in Processed Foods

Studies over the years have found that more than half of our daily calories are coming from highly processed foods. An almost two-decades-long study published last year in the American Journal of Clinical Nutrition found that ultra-processed food consumption grew from an alarming 53.5% of daily calories in 2001-2002 to an even more worrisome 57% by the study’s completion in 2018. If the trajectory continued at this rate, it would trend towards 60% by 2035.

The work of these studies set the stage for the latest research on the “protein leverage hypothesis” which details that people eat more fats and carbs to satisfy their protein demand, causing unbalanced diets.

And we need protein for a reason. It fortifies our body in multiple ways. Among just a few tasks, It helps build cartilage, tissues, repairs your body, carries oxygen through your body, and helps to digests your food.

Compounding research is building a case for the “protein leverage hypothesis,” which was first proposed in 2015 by University of Sydney researchers. To summarize, the hypothesis suggests that our body has a strong appetite for protein, and favors it over fat and carbohydrates. To quickly satiate that protein hunger drive, people unknowingly overeat fats and carbs.

According to the Mayo Clinic, the recommended dietary allowance to prevent deficiency for an average sedentary adult is 0.8 grams per kilogram of body weight.

For example, a person who weighs 165 pounds, or 75 kilograms, should consume 60 grams of protein per day.

Think of it like this—instead of seeking a lean piece of grilled chicken, the majority of westerners will instead seek something convenient, like a bag of chips, which you can break open the seal and pop in your mouth in an instant.

However, to satisfy that protein hunger, your body might signal to your brain that, even though you just ate a bag of chips, your hunger still remains, and off you go opening another processed snack until you feel full.

Substituting Highly Processed Foods for Protein Causes Obesity

According to the Institute of Food Technologists, 47% of American adults eat snacks at least three times a day. This has sent the snacks market skyrocketing, with snack food sales reaching over $25 billion in 2019.

Consumer research firm YouGov found America’s most popular snack foods to be Cheetos, Tostitos, Snickers, Fritos, Pringles, Lay’s, Oreos, Jif peanut butter, Planters nuts, Doritos, Ritz, Reese’s, Hershey’s, and M&M’s. According to Statista, we love our convenient, shelf-stable snacks. Most Americans reported having at least one bag of Cheetos per month in 2020, 3 out of 4 Americans eat at least a bag of Fritos per month, and Lay’s is the top dog with the best-selling chips in the U.S.

But at what cost are we consuming these low-protein, ultra-processed snacks? According to this new research, our body will continue to crave calories until that protein hunger is met, leading to a vicious cycle of increased snacking for many.

Let’s do a little protein density comparison, shall we?

A 3-ounce chicken breast contains 27 grams of protein and 128 calories. To get the same amount of protein, you would have to eat almost TWO full-size 8.5oz bags of Cheetos, totaling over 2,000 calories.
A 3-ounce salmon filet contains about 17 grams of protein and 108 calories. To comsume the same amount of protein, you would need to eat over 50 Oreo cookies – that’s about 3,000 calories!
A 3-ounce cut of lean steak contains about 21 grams of protein and 100 calories. You could have that, or you could opt for a dozen Reese’s cups, about 1,300 calories.

Keep in mind that we’re only talking about protein here. When we choose convenience over protein-dense foods, our body doesn’t get essential nutrients like fiber and omega-3 fatty acids. What we get instead when we eat these foods are excess sugars, omega 6s, and other ingredients causing immune system suppression. There’s a reason why we call highly-processed foods “empty calories”.

Nutritional information stated above sourced from nutritionvalue.org.

But then why don’t we just eat the lean protein-dense options if we know the snack food is bad for us? CONVENIENCE! We live in an era where everything must be easy, quick, and at-your-fingertips. Food is no exception. If you can eat a bag of Fritos while simultaneously working or running errands, we will opt for that every time, as opposed to spending 20 minutes preparing a fresh meal like a grilled chicken breast with veggies.

According to the USDA, ready-to-eat foods like those listed above save time and money but at the cost of our health.

But the research emerging now is giving us some important warnings about these bad habits, AND most importantly, helpful tips like having a protein-dense breakfast, that can help solve a negative eating cycle of highly processed, high-fat, high-carb, low-nutrient snacking.

What you eat first every day matters most

The University of Sydney analyzed nutritional and physical activity surveys from 9,341 adults, known as the National Nutrition and Physical Activity Survey which was conducted from May 2011 to June 2012.

Researchers plotted calorie intake versus time of consumption and found that the pattern matched that predicted by the Protein Leverage Hypothesis:

People who ate lower amounts of protein in their first meal of the day went on to increase their overall food intake in subsequent meals, versus those who received the recommended amount of protein ate significantly less throughout the day than their counterparts.

According to Dr. Reubenheimer, we will innately eat more to get the protein our body craves, no matter what form it comes in.

There is no one-size-fits-all when it comes to protein intake, however. Requirements can vary between 10 to 35 percent of our total amount of calories for the day.

It is also important to note that not all protein has to come from meat—sources like grains, legumes, eggs, and vegetables can also be well-rounded sources that are not highly processed.

February 9, 2023February 9, 2023

A new take on the old shell game

Richard will introduce us to the wonderful world of peanuts – and the important role they can play in helping the world satisfy its hunger for more protein.

Listen to him explain the different kinds of peanuts, and the amazing nutritional benefits of this plant protein. Hear him describe how the peanut industry is working to find more ways to deliver peanuts to kids and adults around the world. If you still find comfort in a delicious peanut butter and jelly sandwich, you are going to love to hear Richard tell us about some of the imaginative ways that old favorite is being delivered in new and creative ways to accommodate our modern lifestyle.

Richard also will tell us about some of the opportunities for American peanut farmers in foreign markets – and how the industry is making sustainability one of its top priorities.

There’s something for everyone in this episode of Digging In. It’s a conversation you’ll find interesting and informative. So grab that handful of peanuts – or maybe a nice PB&J – and join us for what we believe is a very special podcast.

And maybe a glass of milk, too.

January 31, 2023February 2, 2023

Tufts’ Befuddling “Food Compass”

On the run? LISTEN to our post!

Occasional mental confusion is common as one grows older and is nothing to be particularly alarmed about. Really smart people have told me that repeatedly over the years, and I’ve taken comfort in what they said. Especially when I repeatedly forget where I put my car keys (typically in my coat pocket). Or where I’ve left my reading glasses (usually on my head). Or what my Amazon account password is (a highly punctuated profanity).

But I’ve got to admit I was thrown for a very serious loop when I came across something called the Tufts Food Compass Score…

In case you haven’t heard, the Food Compass Score is supposed to be the latest and best offering from the Really Smart Scientists Community for people trying to make better choices about the food they eat. The Score applies page after page after page of detailed and elaborately footnoted criteria for judging just how good for us various foods are.

There are all sorts of smart-sounding evaluative criteria related to diet and nutrition, chemistry, biology and all the other subjects I either failed or scraped by with a solid “D” in high school and college.

So I was prepared to be wowed by this newest and supposedly simplest way to judge the food options I have and the choices I make every day. Lord knows I want to live a long, long time. More accurately, I need to live a lot longer if I’m ever going to pay my way out of debt. And what’s better for that than a smart-decision-making tool based on science from an outfit like Tufts University?

Now this prestigious institution has gone and made me wonder: either I’m having a serious period of senior mental confusion, or my faith in the Tufts name and reputation may be misplaced.

You see, the conclusions drawn in their new Food Compass create some real mental disconnects for me. Foods that I like and thought of as at least somewhat “healthy” and good for me fare poorly on the Food Compass. Many I considered suspect at best rank nearer the top of their charts. I don’t pretend to be a scientist or an intellectual, but I have survived seven decades by making what I think are halfway intelligent decisions about what I eat.

The Food Compass Nutrient Profiling System evaluates more than eight thousand foods and beverages, spanning all major food categories against a complex mix of science-based measures related to nutrition and health. The formula also tries to consider foods that are actually mixtures of different foods, such as pizza. Each food winds up with a cumulative score based on a scale of 100 points. The higher the point ranking, the better the food is supposed to be for me.

Foods and beverages scoring 30 or below are to be “minimized.” Those with scores of 70 or better are to be “encouraged.” Anything in between – you’re on your own to decide.

That’s a big help to indecisive chowderheads like me.

What in the world makes anyone at Tufts think I won’t automatically decide ‘yes’ on anything I already like and “no” on anything I don’t? Some help that middle group is to me.

The whole idea is to boil all the complex and sometimes controversial aspects of judging a food’s ‘healthiness’ into a simple number that people can use to make faster, better decisions about what they eat. And food manufacturers are somehow supposed to use the scores to make better decisions about producing ‘healthy’ food products.

It sounds great. But so did the aluminum siding I bought for our first old termite-infested starter house so many years ago. Or that timeshare in Orlando the aggressive and clean-cut salesperson touted after a golf-cart tour of the beautifully landscaped resort next to the mosquito-rich swamp and pitcher of complimentary margaritas.

This is where life experience and faith in science come into apparent conflict.

Now, if I have the patience to look at the aggregate scores for various food categories, it seems to make a bit more sense. Veggies, fruits, legumes, and nuts all show up in the top tier of ‘good’ food choices. Salty and overly-sweet dessert foods and sugary beverages fare exceptionally poorly. Beef ranks in the bottom category, poultry in the middle, and seafood a mere three points out of the top-tier ranking.

But let’s get to the specifics that really get my goat. Or, more accurately, consider some of the individual scores that leave me still feeling a bit puzzled, or as my geriatric-specialist doctor says, “a touch confused.”

Am I to believe that a bowl of Fruit Loops is healthier for me for breakfast than a plain bagel? Are Lucky Charms to be chosen over steak? Chocolate-covered almonds over cheddar cheese?

I guess my childhood wasn’t so deprived after all – eating Kellogg’s Frosted Mini-Wheats for breakfast was listed as healthier than oatmeal.

The hamburger I grew up eating rates only 26 measly points on the 100-point scale, but Honey Nut Cheerios is 73. What about a fake egg fried in vegetable oil is 69, while a real egg fried in butter is only 28. Orange juice with calcium – basically a glycemic-spiking drink with a daily allotment of 24 grams of sugar – rates a whopping 87 over fiber foods such as millet or whole wheat bread. Whole milk is smack-dab in the middle of the middle (“to be moderated”) category, but plain whole-milk yogurt grabs 81 points out of 100. May the gods help energy drinks, who earn next to no points at all.

I also grew up watching reruns of I Love Lucy, and to this day I still use the same politically incorrect line from that show when I have disputes with my wife. “Lucy, you got some ‘splaining to do.” I’ve read and re-read and re-read the Tufts Food Compass and all sorts of notes from the academics and observations in the media from specialists in nutrition and health. I still have the unshakeable faith in facts, reason and science that was drummed into me over countless years.

But I still can’t help but feel confused far more than enlightened by all this. My colleagues at Dirt to Dinner have agreed to post some of the data and charts from the Food Compass, so you can make of it what you will. Make your own judgments. You’re smart people. Smarter than me, I have no doubt.

But I’m going to continue to rely on my own judgment far more than any single study or set of recommendations. It may not be a perfect system. But I’m no fool. I can find information I need to make good decisions, or decisions that don’t leave me feeling confused and adrift.

Like I said, I have no inclination to die young for any reason, let alone something as important to my well-being as the food I eat.

Faith in science comes with a concurrent skepticism and demand for proof – solid, understandable and defensible proof. I’ve seen too many ‘guides’ and ‘standards’ that ultimately proved to be essentially informational Ponzi schemes, made popular primarily by hype, or bought and paid for by some entrenched interest. In this day and age of diminishing faith and trust in key societal institutions – government, corporations and, yes, even academic institutions – I want information I can understand, information that I sense as being valid, complete and trustworthy.

The Tufts Food Compass may very well be all of that, and maybe even more. But they still have some ‘splaining to do, at least to me.

January 25, 2023January 27, 2023

New England Farm Connects Soil to Health

Steve McMenamin is the manager of Versailles Farms, a Connecticut-based market-garden operation at the forefront of regenerative agriculture. Versailles Farms’ mission is to grow food for the community with an emphasis on nutrient density, flavor, and good digestion.

Steve and his wife, Ingrid, started the farm in 2013 after selling Versailles Bistro, a local institution, taking it out of bankruptcy and earning a 4-star review by the New York Times in 2010.

Steve is also the executive director of the Greenwich Roundtable, a non-profit research and education group, and publisher of best practices that focus on long-term investing.

Steve learned almost everything he knows about agriculture from his grandfathers and YouTube.

January 19, 2023February 11, 2023

China’s Plight with Food Independence

Xi and the Chinese Communist Party (CCP) want China to have food independence. But they can’t. Each day, China must feed 20% of the global population on a land mass slightly smaller than the U.S. As a result, China has become the largest agricultural importer in the world. Overall, they import 12% of the global food trade and only export 5%. They are consumers of 27% of the world’s meat, 45% of global soybeans, and 18% of global corn.

What is the CCP importing?

China relies on other countries to supply them with items such as beer, tree nuts, wine, fresh fruits, dairy, and meat.

And let’s not forget corn and soybeans to feed their own pork and poultry.

China’s population has peaked out at 1.4 billion people today, but even with an expected population decline, that’s still a lot of people. Yet those who live in rural areas are still moving to cities. As their diets become more sophisticated, it is projected by 2025 that each Chinese citizen will consume 20% more meat at 116 pounds from just 99 pounds per year today. (This is compared to the U.S. at 225 per person.)

More meat on China’s table means more hogs and chickens, and a three-fold increase in milk consumption means more dairy cows – all waiting to be fed with more soybeans and corn.

On top of that, Chinese consumers are increasing their use of soybean oil for cooking. Put the pieces together and the enormity of the challenge facing China becomes readily apparent: China’s hopes for food security rest substantially on the need for help outside its borders.

Aside from food security, Xi is having a tough time. Just to mention a few things…

Citizens all over China protested Covid lockdowns and encouraged Xi to resign. He discontinued restrictions, gave the Chinese their freedom, and it is anticipated that one-third of their population will end up with Covid and one million could die.
GDP has declined from supply chain issues, a drop in real estate prices, lower infrastructure spending, and reduced corporate profits due to weak domestic demand.
The world is watching and speculating about a possible invasion of Taiwan.
Companies are leaving China to produce their goods in Thailand, Vietnam, and Indonesia.
Chinese espionage is rampant.
…And finally, the crimes against humanity by the CCP toward the Uyghurs adds to the global dislike toward Xi and the CCP.

While we can’t read Xi’s mind, we can look at some of China’s decisions that give us insights into their strategy for food security.

The Five-Year Plan

Food security concerns were confirmed in March 2022 during the Five-Year Plan (2021-2025) presentation at the 13th National Committee of the Chinese People’s Political Consultative Conference (CPPCC).

Here, Xi stressed that eating matters most, and food is the most basic necessity of the people.

Their Five-Year Plan may sound reasonable – but in reality, it is fraught with insurmountable challenges.

Their strategic plan called for annual grain production such as corn, rice, and wheat of no less than 650 million metric tonnes and meat production of 89 million tonnes. Meeting the production goals of this lofty plan demands a 102% increase in domestic grains. They are achieving their meat goals at 88 million metric tons, but how will they produce the volume of grain-based animal feed necessary to maintain that production level for meat?

Over the last few years, China has increasingly relied on imports of agricultural goods to meet these demands. In fact, they bought $33 billion of ag imports from the U.S. in 2021 – a 33% increase from 2020 – making China its top purchaser.

And China’s dependence doesn’t stop there. Brazil continues to be its top ag supplier with 22% market share in 2021. The U.S. is close behind with 18%, followed by the European Union with $24.4B in ag imports.

A future without food shortages requires an improvement in the quality and farmland and an increase in crop yields. The CCP is upgrading 16.5 million acres to withstand droughts and floods to produce higher yields through technology, irrigation, and pollution control.

But is their arable land fixable? China’s limited environmental regulations combined with an aggressive move to middle-class urbanization has polluted both the soil and water, creating major strains on-farm resources. Not to mention toxic human waste, agricultural and industrial chemicals can be found everywhere in the soil. The story is grim.

About 80% of food grown in China is produced by 250 million smallholder farmers, many of whom work very hard, albeit with limited machinery. So they struggle to grow their crops on a large scale like the U.S. and Brazil, as some of their yields are only 60% of full capacity.

An academician of the Chinese Academy of Engineering said, “In terms of typical agricultural machinery such as tractors and harvesters, there is a gap of more than 30 years between us and foreign countries.”

To ensure these farmers can make a living and prevent them from poverty the CPP provides higher prices for food grown at home than that imported. To help their farmers, and to mitigate climate change, there is a minimum purchase price for wheat and rice. Overall, the price support was 14.8% of gross farm receipts.

“Water, water everywhere, and nary a drop to drink.”

Their arable land is not pristine. China has 20% of the global population but only possesses 6% of the world’s groundwater. About 40% of China’s agricultural land is polluted with unsafe water. Almost all of China’s lakes and rivers are also polluted and the wild-caught fish is not really edible. Their farmed fish isn’t so great either.

The Ministry of Water Resources tested 2,103 wells in three different watersheds and found that 80% of the groundwater is polluted with toxic metals and other contaminants. Another research study by Tsinghua University found that at least 100 million Chinese drink unsafe water with high concentrations of toxic chemicals which take centuries to degrade and cannot be easily detoxified by the human body.

Extreme weather in the form of floods and heat has also affected their food production. It has damaged at least 14 million acres of crops, ruined roads, and displaced millions of people.

GMOs will help. A little worm called the Fall Armyworm also arrived in China devastating about 2.7 million acres of crops in 26 provinces and regions. It attacked mostly corn but also wheat, ginger, sugarcane, and sorghum. While the worm started in the America’s, U.S. farmers are able to prevent crop failure due to GMOs, specifically Bt corn. Currently, China’s reconsidering its stance on GMOs.

Their pork industry was cut in half in 2018 by the highly contagious African Swine Fever. Pork is their favorite meat and China farms half the world’s pig population. In 2018, during the crisis, they lost almost 50% of their herd. While most of the herds have been built back up, this deadly virus took its toll on both the farmer and the consumer. Farmers had to rebuild their herds and the consumer paid $3.50 a pound compared to $1.50 before ASF.

Strategies to secure U.S. food supply

Acquiring U.S. land is one strategy to alleviate food security. Concern over China purchasing U.S. land is running high. Even though they own just under 1% of U.S. land, their interest in U.S. agriculture has grown significantly since 2000. Since 2020, Chinese investors own about 192,000 acres valued at $1.9 billion. As of December 2020, 37.6 million acres of U.S. agricultural land is owned by foreign investors. That is 2.9% of cropland, pasture, forest, and other.

It is not the amount of land that is concerning but the location. As of December 2020, China has purchased over 352,140 acres of U.S. land. Part of this purchase included 370 acres in Grand Forks, North Dakota. A Chinese company called Fufeng Group purchased this land right next to the Grand Forks Air Force Base. Of course, this has sent off alarms among citizens and government officials alike.

Associated with the CCP, Sun Guangxin has spent the last five years buying up 140,000 acres in Texas for his own Blue Hills Wind Farm – right next to the Laughlin Air Force Base. Luckily, this was stopped by the Lone Star Infrastructure Protection Act which is to prevent hostile nations from accessing Texas’s electricity grid and other infrastructure.

Mike Pence was reported to have said at the Heritage Foundation, “America cannot allow China to control our food supply.” In addition, three Republican senators wrote a letter to U.S. Treasury Secretary Janet Yellen and U.S. Defense Secretary Lloyd Austin to review this purchase. The House Appropriations Committee voted to prevent China from buying more U.S. farmland. But in reality, it is hard to tell who is buying our farmland and some loopholes allow the Chinese to purchase our land through an American investor.

Chinese companies investing in U.S. companies

China’s Shuanghui Group purchased Smithfield Foods, which was the largest U.S. pork producer. Besides acquiring their technology, the purchase included 146,000 acres to house hog farms, processing plants, and feed mills. Since the acquisition, WH Group (formerly Shuanghui), now a state-run meat packing facility, purchased Clougherty Packing from Hormel and Kansas City Sausage, LLC. In addition, they have canceled contracts with U.S. grain co-ops and purchased their own grain elevators to feed their hogs.

This acquisition has helped China grow its pork outside China in the U.S. This makes it easier for them to purchase corn and soybeans in the U.S. and then feed their hogs in the U.S. The pork is cut and packaged here in the U.S. and then shipped to China. It also alleviates any corn and soybean tariffs China would have to pay for U.S. imports.

Similar U.S.- China channels like this can also offset China’s substantial demand for grain production. COFCO, a Chinese food processing company, partnered with GROWMARK a U.S. grain logistics company. This gives them access to grains exported to China via the Mississippi River. This important waterway exports 92% of U.S. agricultural exports and 78% of grains and soybeans.

January 12, 2023January 12, 2023

Digging In: Droughts Drive Smart Water Use

In our discussion, Curt will outline some of the things he and other smart, innovative farmers do to get ready for the worst. We’ll talk about the efforts being made to improve water management as a key element of farm management. We will hear about new technology and the enormous investments being made in tools for reducing water use, and relying on crops with greater drought resistance. We might also be surprised to hear why trade is an important part of the answer to drought.

Climate change is making drought and other weather extremes ever more likely. So take a few moments to join in with Nate and Dirt to Dinner’s Garland West to hear all the things people like Curt are doing to deal with this enormous challenge to our farming system – and our food security.

January 5, 2023

Not All Fiber is Created Equal

Nana’s homemade sourdough bread, my mid-day protein bar, a whole wheat turkey wrap—all fiber-packed options that are good for me, right?

Until recently, I assumed all fiber was good fiber and that I will take it any way I can get it. But we must consider where we are getting our nutrients from.

Fiber comes in two primary buckets: natural fibers and functional fibers.

Natural fibers naturally occur in foods, like pears and raspberries, versus functional fibers which are derived from a variety of whole and processed foods.

Though this classification seems to provide a clear-cut differentiation between fiber types, some academics believe we must also focus on three things when considering fiber quality in our diet: solubility, viscosity, and fermentability.

Understanding Solubility, Viscosity, and Fermentability

Solubility is the first important consideration. The term refers to the bioavailability of nutrients in the body. Foods like oats, peas, beans, barley, apples, citrus, and carrots are all great sources of soluble fiber. These fiber nutrients are able to be mixed with water and absorbed by the body. Soluble fibers can aid in digestion and lower blood sugar.

Alternatively, insoluble fibers cannot become available for the body to absorb. Instead, they are considered non-digestible fibers, or more of a bulking agent that simply passes directly through the digestive system. While the FDA has used this as a threshold for including it on the nutritional label (as little to no nutrients can be derived), non-soluble fibers also serve a purpose: they pull water to the colon to help soften stool, thus making it easier to pass.

Viscosity refers to fibers’ ability to thicken when mixed with fluids. This includes polysaccharides like gums, pectins, psylliums, and beta-glucans. Viscous fibers have been credited with many physiological responses such as enhanced feelings of fullness which can aid in weight loss due to appetite control.

Good sources include asparagus, Brussels sprouts, sweet potatoes, barley, oats, oranges, legumes, and mangoes.

Fermentability is precisely as it sounds – the ability to ferment. Fibers that are able to ferment can stimulate the growth and activity of beneficial gut bacteria, called prebiotic fibers. This can improve glycemic control and digestion efficiency, and lower blood cholesterol concentration. Good sources of fermentable fibers are oats, barley, chicory root, leeks, onions, and bananas.

FDA’s updated fiber classification

Fiber has been loosely defined as a group of carbs that humans cannot digest, but does not identify the health effects of the type of fiber. Recently, the FDA changed its framework around what can and cannot be included as fiber on a nutritional label.

Specifically, all naturally-occurring fibers are allowed to be listed; however, only seven out of 27 functional fibers made the cut. This is due to either their solubility, viscosity, and/or fermentability:

The FDA recommends that our total dietary fiber be about 25 grams per day, of which about 6 grams or 25% of our DV should be comprised of soluble fiber. Our nutritional label placed fiber beneath carbohydrates and is noted as Dietary Fiber.

Remember that the grams listed next to the nutritional fact are per serving size. Furthermore, the percentage to the right details what percentage of the recommended daily value (DV) each serving size contains.

In the example to the right, there are 6 grams of dietary fiber per ½ cup, which accounts for 24% of your recommended daily value.

In the U.S. products that contain at least 10% DV or over 2.5g of fiber per serving can claim on their packaging that they are a good source of fiber. Foods containing 20% DV or 5g or more can label a product high in fiber.

Fiber and gut-health science

Here is a little bit of science for you to bring the whole picture to life. Many things impact an individual’s composition of gut microbiota, of which fibers play an important role.

The fiber in the gut provides energy for the microbes to create metabolites, like short-chain fatty acids. These fatty acids are then absorbed into circulation or be utilized as an agent for other microbes to use for digestion.

High dietary fiber consumption is associated with a diverse gut microbiota, which increases microbial activity. Increase microbial activity is directly correlated with a decrease in the prevalence of obesity and other inflammatory diseases. A reduction in inflammatory markers leads to a strengthen and fortified immune system.

Gut-derived short-chain fatty acids have been shown to improve metabolic regulation and insulin sensitivity, regulate weight and reduce inflammation. That said, recent studies support the importance of soluble, fermentable fibers as a priority.

Fermentable fiber specifically can serve as food, that some of your good gut bacteria can feed on, in a process called fermentation, which releases gases like carbon dioxide and hydrogen, which are either released or absorbed into the body. Most especially, the bacteria found in your colon need fiber to function.

Tips to Take Away

While this may seem like a lot to digest, pun intended, here are some easy takeaways that you can start doing today!

Seek 10% whole grains when you can. As you likely discovered when reading over the sources of soluble, fermentable, and viscous fibers is that most whole-grain fibers fall into all three categories. Look for foods like whole barley, oats, brown rice, and whole-wheat products.
Eat fruits and veggies at every meal and as a snack. This is probably the easiest to remember—because fruits and veggies are both high in fiber AND they are packed with other beneficial nutrients. Eating fresh produce every meal will ensure that you are getting in natural fibers.
Gradually increase your fiber, but not all at once. You may be tempted after reading this to go out and pack your diet full of fiber, but be forewarned. Drastic or sudden increases in fiber can cause gastrointestinal issues. Be sure to gradually increase your fiber intake so as not to disrupt your gut microbiome and cause discomfort.
Drink plenty of fluids with your fiber. Fiber draws in water, so without drinking water to accompany our fiber, you risk becoming dehydrated. They have a harmonious relationship, so be sure to include plenty of fluids with your fiber intake.

Whether you are substituting your white bread for a whole wheat wrap, just remember that while not all fibers are created equal, they all serve a purpose. Natural fibers are nutrient dense and are bioavailable for the body to use, while functional fibers can help with digestion.

For your daily recommended value, be sure to consume at least 25g of natural fibers per day—these will be listed on your nutrition labels!

December 22, 2022

Garland’s Letter from Atlanta

Ever wonder what farmers do when they aren’t planting, tending or harvesting their crops? And when they get together, what do they talk about?

Dirt to Dinner wanted to know the answers to both questions. So we attended the winter conference of one of our major commodity sectors.

Here’s our report.

To My Colleagues at Dirt to Dinner,

Hello, everybody. And greetings from Atlanta.

I just spent three days in a cavernous hotel meeting room here, listening and watching several hundred farmers and various others across the supply and marketing chain that makes this sector of American agriculture work. They do all the things that keep the sector going — day in and day out, week in and week out, year in and year out — helping farmers remain successful and responsive to the demands of the world around them, and helping provide consumers and other customers around the world with an uninterrupted pipeline of a widely popular forms of a food they need and like.

I won’t name this particular sector of our agricultural system. To do so would be unfair to all the ag sectors out there. You see, every part I follow in the magnificent, complex agricultural system we have does most of the same things going on around me here. (I will note in passing for the curious among you, however, that health professionals cite the sector as one of the absolute top sources of plant protein – readily available and affordable to customers around the world, and ripe for further growth. I also consumed a lot of Jif in three days. Make of that what you will.)

This convocation is called a winter conference. It’s a rare chance to all come together to think and reflect, to analyze and plan, to share experience and opinion for the collective good. It comes after the harvest is in, but before the orchestrated circus of spring planting gets under way. It comes while they also need to spend long hours keeping the machinery of farming up to date and functioning efficiently, and lining up all the inputs essential to modern production.

The winter conference comes at a time when most of these farmers are busy planning for next year and beyond, analyzing trends in market prices, demand, costs and all the other dozens if not hundreds of factors that shape the bottom line.

After all, profitability is the key to everything – investment, innovation, and all the other things farmers need to do to grow and adapt continuously.

Like I said, to me this group really isn’t all that different from the other segments of our ag system. But they do have some interesting characteristics, and one that jumps out at me from the opening session tells me a lot about the people in the room. The chairman of this event opens the proceedings by inviting the room to rise for the pledge of allegiance.

It’s not an order, probably couched this way to accommodate the current political environment. But every man and woman in the room rises as one to do so. And when they do, I see it less as some sort of old-fashioned embrace of a world gone with the wind than a simple expression of the optimism and strong belief in shared human values I’ve heard across multiple hallway conversations. The next three days tell me my impression is probably spot on.

There is an optimism here – coupled with an unshakeable faith in the importance and value of what this particular sector of the American agricultural system does.

This definitely isn’t purely a chance to get away from home, see some old friends and have a party. The comraderie is there, certainly, borne of common values and a long-shared history of constant effort to get better – in how they produce their crops, how they better serve their customers, how they better understand what the market is telling them about its needs and expectations. There are three full days of serious business at hand.

No small part of the program is devoted to coping with a world that seems to be changing faster and faster every day. The list of issues is amazingly long:

What regulators and consumers want from complex labeling requirements
How to sort through conflicting points of view on scientific and technical matters
How to respond to increasingly stringent regulatory requirements related to product quality, dietary considerations, points of origin, genetics, strange things called ‘non-tariff trade barriers,’ and more
How to figure out the role of social media in telling the sector’s story to the wider and wider circles of people becoming more and more important to its success

Break-out sessions focus on existing domestic and export markets. How do we deliver more value to our customers? How do we diversify our offering to match changing customer needs, or to tap into new opportunities to sell our crops? What do we need to do to maintain our best existing markets in the face of growing international competition? How do we make those markets grow? What new markets have real potential for us, and what do we need to do to penetrate them? What are our competitors doing that we aren’t doing, or aren’t doing as well as they are?

Other long hours go to a review of the aggressive research program funded by the growers. How do we decide where to invest in the solid science people need to fully appreciate our crops? How do we prioritize among research to improve production efficiency and grower profitability, versus research to counter misperceptions or out-right misinformation about the health and safety aspects of our products? And how do we best get the accurate and complete word out to all the people who need to hear it, with so many competing voices and such entrenched yet mistaken points of view? How do we express our story, and how do we tell it better?

It’s a dizzying schedule of important topics, all posing real challenges. To many people, I suppose, the list would simply be too long and tough. The easy way out obviously would be to throw up your hands, walk away, leave it to someone else or some PR agency to deal with, and hope for the best. Just concentrate on the farming. Grow the best crops you can, as profitably as you can. This group will have none of that kind of thinking.

The program highlights a comprehensive three-year strategic plan that cuts across all these issues, and more. It’s the result of months and months of hard work, and it outlines a roster of possible and recommended actions. To an outsider like me, the plan appears to be a bit shorter than the Old Testament, but maybe a tad longer than the New Testament. No matter. This group starts tearing into it immediately with real enthusiasm. To me, it’s an amazing display of the innate optimism and confidence in a better future for our sector, if we all pull together in this.

Yep, I’m impressed by what I see here around me. And it rattles me a bit, too. My colleagues tell me I’ve become a cynical old man, a true curmudgeon about the social and political chaos I see around me, and the fragmentation and polarization of what used to be seen as a society based in certain shared beliefs and characteristics.

These three days have shaken that cynicism, more than a little.

But the crowning epiphany in my realization that at least part of our world is still on track comes in a relaxed dinner conversation with Dan Ward, a producer from my home state of North Carolina. We’re talking about the steady stream of challenges his family has seen over seven generations of farming. I ask him about one of the big topics from the conference schedule – a small matter labeled ‘sustainability.’ The program outlines all the many and costly efforts underway to deal with cropping and production issues, with water use and quality, soil replenishment and regenerative techniques, and on and on and on. How do you ever find time to wrap your head around all of that, I ask innocently enough. He just laughs at me.

“It’s not that complicated to me,” he says as he reaches for his smartphone and in a heartbeat displays the picture that makes up his phone wallpaper. It’s beautiful two-day old baby girl, wrapped in a near Carolina-blue blanket, lying perfectly positioned between two lush, text-book handsome rows of his farm’s top crop.

It’s calendar-quality beautiful.

“In 20 or 25 years,” he explains, “my granddaughter Blakely will have the choice of becoming the ninth generation of our family to farm this land. That will be her choice. My job is to leave this farm in the best possible shape it can be…even better than it is now, if I can. I want her to be able to make that choice because we have something that lasts and she can be proud of.

“I have to stop and think about every decision I make in operating this farm and ask if what I’m doing will help her make that decision, one way or another. And you know which one I want it to be.”

I left the conference on an admitted high.

Perhaps I am an old geezer, long past my prime and admittedly out of touch with many of the popular prevailing trends in thinking and attitudes.

But I found the can-do attitude and sheer work ethic on display here to be cause for optimism. It’s another prime example of the spirit that keeps our agricultural system constantly at work to address whatever it needs to confront to keep doing its job — which is to provide a steady stream of the high-quality, nutritious, safe and affordable food people everywhere need.

I also took comfort in the special part of the program devoted to recognizing one person from the food industry for his life-long contributions to the sector. The audience rose as one again in recognition of a highly respected African-American research and development scientist and all he has done to advance to the best interests of farmers and others across the chain from dirt to dinner. Recent health issues perhaps slowed his normal confident stride just a bit, and it took a few moments for him to reach the podium. But the applause never diminished, and the back-slapping and hand-shaking in the corridors afterward made his departure a very protracted event, too. This whole sector just seems to work together far more than I ever fully appreciated.

We’re in good hands with people like this, I thought silently. Our ag system is going to be fine. Just fine.

See you soon.

Best to all,

December 15, 2022January 12, 2023

Ukraine Conflict Tops 2022’s Ag Headlines

It All Starts with Ukraine

Our readers already know the important role played by Ukraine in major commodity markets. We have covered the effect of the disruption to production and export of grains and oilseeds, fertilizers, petroleum, and other products from Ukraine. The devastation of battle is taking its toll.

We’ve shown how the end of Ukraine exports early this year risked hunger for millions of dependent customers across the Middle East and Africa. We outlined the run-up in commodity prices and inflation around the world. We helped explain the damage to the intricate ballet of international ocean shipping and the harmful effects of the disruption to post-Covid efforts to restore the efficiency of the supply-chain system. We’ve looked at the enormous effort being made to restore Ukraine’s ability to resume exports and avoid further damage to global food security.

But the D2D staff is unanimous in its judgment that the Ukraine conflict is the story of the year for food and agriculture. It is a story that reaches far beyond the borders of Ukraine, with implications that ripple across the economics of our food system, our continuing climate and environmental needs, and a whole host of simple day-to-day events important to how our food system performs. Let’s consider just a few examples.

The Economic Story

Higher energy costs mean higher cost of food production and distribution
Rising commodity prices raise raw material costs for food manufacturers
Economic shocks along the food chain eventually show up as food price inflation

Higher costs and price instability translate into higher and more unpredictable prices for consumers everywhere.

What makes the Ukraine conflict an economic story?

Simple laws of supply and demand. Ukraine is a major player in global markets for corn, wheat, rapeseed, sunflower oil and other commodities that are cornerstones of the modern system. The sudden subtraction of millions of tons and billions of dollars worth of commodities from the market saw prices skyrocket – wheat up by more than a third, corn by more than 20 percent.
Energy is fundamental to food production. Ukraine conflict also helped drive sharp increases in energy costs around the world – and nowhere no more so than agriculture. Fuel costs for driving equipment, crop drying costs, sharply higher prices for nitrogen-based fertilizers – all these energy-related farm expenses cut deeply into farmers’ bottom lines. Transportation costs to deliver food around the world also increased.
High prices beget even higher prices. Even as commodity prices drifted lower as the conflict continued and some exports resumed, the overall trend upward remained. Food manufacturers had to pay more, inevitably showing up in prices at the grocery store for consumers. Food inflation during the year reached levels not seen in 40 years, with predictions of an annual increase of 11 percent led by rises in beef, poultry, eggs, dairy, fruit – virtually every major food category.

The Climate

Climate change remains one of our world’s top priorities. Perhaps no other public policy issue has consumed more time, energy and money in recent years, and 2022 saw that focus grow even more intense.

This year’s Convention on Climate Change brought together more than 100 heads of state and government for intense discussions on climate priorities, metrics and timetables.

While a lack of some specific commitments disappointed many, the conference nonetheless marked a major reaffirmation of the global community’s commitment to facing up to the challenges of climate change.

The Environmental Story

Dealing with climate change remains a top priority around the world, as global temperatures expect to reach the 1.5-degree C warming level within the next 5-10 years.
The entire ag sector increasingly came together during 2022 to address climate change with an aggressive agenda of innovative solutions
The Ukraine conflict highlighted our continuing dependence on energy (and fossil fuels) – and the potential for an energy crisis to shift attention and energy away from environmental priorities

2022 saw momentum building within the ag community for collective effort to become an active agent for good in environmental matters. Ukraine highlights a potentially significant challenge to maintaining that momentum.

Similarly, a collaborative international effort to assess progress in corporate efforts in Environmental, Social and Governance (ESG) maintained pressure on the private sector to address climate and other issues deemed important to responsible corporate behavior.

This year’s report examined records from 350 companies and found greatest progress in Europe, followed by Asia. The United States and Australia trailed those leaders but showed noteworthy compliance levels nonetheless. Agriculture is one of the most active and committed sectors in the battle. In 2022, producers, processors, and CPG companies increasingly embraced better farming techniques and new technologies designed not just to protect the water, soil and air but equally to enhance them.

Farm, commodity groups, academic institutions, the private sector, investment groups and other funding sources converged in a shared effort to deal with food waste, greenhouse gases, improved water management, new technologies for every segment of the food chain – and more.

Regenerative agriculture became a newsworthy movement. No till, cover crops, crop rotation, and carbon sequestration is becoming a practice to enhance the soil, protect crops from drought and flooding, and increase yield.

2022’s notable events

Supply chain renewal. The pernicious effects of the Covid pandemic lingered through 2022, in many ways. One of the hidden stories of the year may well be the quiet, relentless effort to restore the smooth functioning of our food supply system. Few headlines were devoted to such things as efforts to add more trained labor, incorporate more innovative new transportation and handling technologies, rethink operational systems, rebalance a severely disrupted ocean freight market, and more.
Technology investment. It’s an old cliché: Food may nourish the world. But money makes it grow. During 2022, enormous amounts of money were invested in developing new technologies appropriate to a completely revitalized global food system. Major areas of focus include such areas as crop health, animal health, crop protection and operational management, controlled environments, data science, automation and robotics, just to name a few. Estimates of investment across the spectrum vary and almost defy precise definition. But with venture capital investment alone last year exceeding $11 billion, estimates of hundreds of billions of dollars flowing into ag technology seem very plausible.
Diversification in all its dimensions. Much of the innovation growing throughout 2022 centers on finding new and better uses for agricultural commodities, and the development of new ways of serving emerging societal needs. A recap of the year should not ignore the continuing efforts to advance development of alternative proteins, biofuels, non-chemical plant nutrients, improved seed varieties and other important elements of an evolving global agricultural system
It’s the science, stupid. A prominent U.S. politician once gained widespread attention by reminding voters of the key issue in the upcoming election: “It’s the economy, stupid.” 2022 may be the year in which a paraphrase of that sentiment began to gain real traction. Around the world, sometimes small news reports began to track a shift in sentiment among more people and many institutions, away from suspicion and emotion toward acceptance of scientific fact and reality. More and more stories began speaking of the need for intelligent and responsible use of good science as a critical tool in meeting growing food demand. At Dirt to Dinner, we view that trend as one of the most significant positive signs from 2022 for agriculture and consumers everywhere.

Other Noteworthy News

2022 saw far too many newsworthy events to catalogue here. So let’s look for the big news trends they may represent:

Quiet efforts to renew and revive our post-Covid supply chain.
Massive investment in all kinds of new and innovative ag-related technology right for the 21^st century and beyond.
Thinking beyond the traditional – in how we use our commodities, the kinds of food we need, and how to produce them.
Growing trust in science – based n recognition of its critical role in feeding a bigger, hungrier world.

What about 2023?

Hard as it may be to believe, we at Dirt to Dinner don’t have a magic crystal ball that tells us the future. But we work hard to pay attention to what’s going on in the world of food and agriculture. We try to anticipate what is important and newsworthy – topics that might help our readers to know more about our global food system and to make better decisions about the food we all eat.

We have some ideas about what lies ahead in 2023, and we will be keeping our eye on a number of events, trends and noteworthy efforts at innovation and accomplishment across the food chain. We welcome your ideas about what’s to come, and what you would like to see us cover.

To help spur your thinking, let’s wrap up this special year-end review with a very short list of some of the things we’ll be watching in 2023.

Resolution of Ukraine conflict. How do we get back to where we were before all this started?
Regenerative ag. How is this important new approach to making agriculture a pro-active agent in addressing environmental concerns progressing?
Biofuels. What role can agricultural play in reordering our energy system to reduce dependence on fossil fuels?
Water management. How do we make smarter use of water?
The Farm Bill. Where are we placing our priorities for the future? How does such a proven successful mix of policies need to adapt for the future?
Alternative proteins. We need so much more protein for a healthy world. How are we going to produce it?
China and its food security challenges. China is front and center in major global agricultural markets. But the country faces enormous food security challenges – rising population, softer economy, climate and land use issues, growing political tensions, and more. What should we watch for?
Ag’s stake in labor, immigration and migration issues. Where re we going to find all the people we need to make our huge agricultural system work?
Trends in human, animal and plant nutrition. What’s the best way to think about how we provide all the different kinds of nutrients involved in our food system?
Trends in food consumption. What are the emerging trends, issues and interests shaping the food decisions made by consumers?
Unpredictable but newsworthy events. Holy cow, I never saw that coming. But I better pay attention.

December 7, 2022February 9, 2023

Digging In: Mark McCall, iSelectFund

iSelectFund was created to help solve a complex web of interrelated challenges with food and human health. By connecting investors with the innovative companies fixing these industries, iSelect provides the network to create investment opportunities that are making a real impact on the future of our world.

Mark has over 25 years of experience in investing, executive leadership and business development while growing six early-stage funds/companies. He has extensive experience in impact investing, as an investor, developer, and operator. Most recently he was EVP Business Development for Cadenza Innovation, a leading energy storage technology company.

Previously, Mark was CEO of HPA Sonics, an early stage specialty materials company developing a clean process for the production of a key LED raw material. Prior to that, he was CEO of Greenleaf Biofuels (now American Greenfuels). At Greenleaf, he and his partners built the largest waste-to-biofuel plant in the Northeast U.S. Formerly, Mark was an investment banker at Progress Partners where he led the clean energy practice, and a Managing Director of two long/short equity hedge funds that he helped grow to $500M in combined assets.

November 30, 2022January 12, 2023

How does alcohol affect our health?

There is no getting around it: while a lot of fun, alcohol is just not good for you. But there are ways you can mitigate the effects so they are not so damaging to your brain and body. Awareness is the first step to having fun responsibly.

Did you know that cold weather is directly correlated to increased drinking? With winter coming, we wave goodbye to warmer temps and say hello to more libations. One study found that cooler climates show a higher prevalence of binge drinking. That said, as we go into holiday parties and what might be the booziest time of the year, it is important to understand some of the major impacts that alcohol has on our bodies and minds.

If you haven’t had a chance to listen to the podcast of Dr. Andrew Huberman, Ph.D., neuroscientist, and tenured Professor in the Department of Neurobiology at Stanford, you should take a listen. One of his more recent podcasts, titled Alcohol and Your Health, dives into the effects drinking alcohol has on our brain and body.

I’m here to deliver you the cliff notes and some additional research to help empower you with knowledge about alcohol’s effects on our health.

Define Your Drinking

The first takeaway I had after listening was examining how I would define my drinking habits. How many drinks do you have a week? Are they high at 14 or more, or are they low to moderate at less than 7 drinks per week? I would fall in the low to moderate range. But consider your patterns: are you a chronic binge drinker, packing your 14 drinks into your Friday and Saturday nights? Or are you more of a one to two glasses of wine-a-night kind of person?

“An investment in knowledge pays the best interest.”

– Benjamin Franklin

The next consideration is, of course, your drink of choice. A glass of red wine can increase our levels of antioxidants, like procyanidins, quercetin, and resveratrol to keep heart tissues young and delay aging. Good news for red wine connoisseurs!

Here comes the not-so-good news: ALL alcohol contains empty calories to some degree, providing no nutrients for your body. Not to mention that the consumption of alcohol actually leads to poor dietary decisions due to its effects on brain function, like eating those nachos or cookies at the end of a long night. A double whammy! And if you opt for the sugary cocktails loaded with calories (some topping out at 500 calories per glass), or a craft beer that typically has more alcohol than a regular beer, the impact of your alcohol consumption might be greater.

Alcohol’s Impact on the Brain

But it is not just about the calories. Alcohol changes the prefrontal cortex of the brain, which primarily functions as your cognitive control, impulse control, and memory center. While drinking, your circuitry temporarily rewires (the feeling of being drunk, impulsive, and loss of memory). The good news is that the damaging effects of this rewiring can be reversed with two to six months of abstinence; a couple of “dry” days simply won’t cut it. (Hmm, dry January and February might be a good thing to jump on board with!)

“Being drunk is a poison-induced disruption in neural circuitry caused by acetyl aldehyde as the alcohol is being metabolized.”

– Dr. Andrew Huberman, Ph.D.

Further facts state that people who start chronically drinking at a younger age are more likely to develop alcohol dependence. Whereas those who, regardless of when they started drinking, consume alcohol consistently in even just small amounts, such as one drink per night, experience an increase in their cortisol levels when they are not drinking. This can cause an increase in stress and anxiety and inflammation in your body, keeping you awake at night and retaining fluids the following day.

Other hormones are affected, as well. Serotonin levels can also be impactedboth in the short and long term. Depending on the volume of alcohol you drink, you can incur a warped perception of reality. For instance, you might think dancing on that stage in front of your boss is a brilliant idea in the throes of your company’s holiday party. In the longer term, changes in serotonin can affect your mood, ranging from hyperactive to decreased alertness.

Other hormonal disruptions and shifts come in the form of estrogen and testosterone. Alcohol creates an accelerated conversion of testosterone to estrogen, which can lead to gynecomastia, or an increase in the amount of breast tissue in males, as well as other issues.

Because of hormonal disruptions caused by alcohol, you can experience a diminished sex drive and an increased hunger drive, leading to more fat stored in your body.

Gut Reaction

Furthermore, there is a direct impact on what is called the gut-liver-brain axis. Your gut runs from your throat to the end of your intestines and communicates to the brain via nerve cells, and to the liver via chemical signaling. Alcohol disrupts the gut microbiome, which controls the nerve cell and chemical signaling, proving that alcohol’s impact is systemic. This circuit disruption causes inflammation and can make you want to drink more.

Alcohol also kills the healthy bacteria in your colon, which can cause leaky gut. So after a night out, be sure to take probiotics and eat fiber to try and replace your gut microbiota.

How about that Hangover!

Now, after getting a sense of the effects on the brain, hormones, gut and liver, this next section should come as no surprise…how bad you feel the day after drinking. The dreaded hangover is due to alcohol’s myriad side effects: poor sleep due to disruptions in your bloodstream, headaches due to vasoconstriction, dehydration…the list goes on.

Here is a great video to show what goes on in the body after drinking:

An easy rule of thumb to remember is that often, the darker the alcohol, the more severe the hangover will be. Studies have shown that certain congeners—or small amounts of chemicals in alcohol—can contribute to a hangover’s severity. Typically, darker liquors such as bourbon and brandy contain larger amounts of congeners than clear liquors like vodka and gin. According to the Mayo Clinic, “Congeners are more likely to produce a hangover or increase the severity of a hangover.”

Five Key Takeaways

We’re not suggesting you cease drinking altogether, but instead consider that the frequency, onset, duration, and type of drink do matter. Be sure to give your body a break by refraining from drinking for longer periods of time, allowing your brain cells to regenerate and rewire, and your liver and gut microbiome to reset. But as Dr. Huberman addresses:

People who regularly drink one to two nights per week experience changes in the neural circuitry of the prefrontal cortex even when not drinking. They experience increased synapses in the connection that controls impulsive behavior and a reduction in synapses for habitual behavior.

Try less sugar and carb-filled selections, and when possible, opt for occasional red wine as your alcohol of choice to reap some of the antioxidant benefits. For more on that, check out our post on the MIND diet.

Here are some takeaways to consider before going into the holiday celebrations:

Try to stick to no more than 4 drinks per week. This was also recommended by my doctor on my annual checkup.
Your drink selection matters. Consider more than just the sugar. Nitrates, sulfites, and other ingredients can add insult to injury.
Alcohol is a diuretic, so make sure you have nutritious food and plenty of electrolytes prior to consuming alcohol. And continue to drink lots of water, which also helps the morning after.
Eating before drinking helps slow alcohol’s absorption into your bloodstream but will not slow its negative long-term effects.
Alcohol increases cancer risks, particularly breast cancer. Taking folate and B12 supplements may help slightly.

November 19, 2022November 20, 2023

A Roadmap to Your Thanksgiving Dinner

Supply chain issues have caused empty shelves. And coupled with the effects of inflation, many of us have reasonable cause for concern. Will we find all of the food for our Thanksgiving table, and at what price?

A Rise in Prices

Inflation has had a major impact on food prices in 2022. The cost of all food has increased by over 11% in September since 2021.

And we can expect the same will be true for our Thanksgiving dinners this year. But, despite inflation’s unprecedented rise, there’s reason to be slightly optimistic as we draw closer to Turkey Day: U.S. consumer inflation dropped to 7.7% year-over-year in October.

That’s a big relief on what has otherwise been an upward trend of price increases since January 2022. However, food is still very expensive. And many products will be served on our Thanksgiving table in just a few short days.

Here are a few of the biggest increases we’ve seen:

The Main Event – Turkey

The price of Thanksgiving turkeys are currently up 17% from this time last year, and this is not surprising considering all that’s happened in the turkey world this year. Not only has inflation caused prices to rise, but transportation costs are also up and supply chain issues are still in effect.

Furthermore, the avian flu has not only killed turkeys but has also forced commercial operations to shut down to contain the spread. So should we be worried? Not exactly. However, do expect to pay more for your turkey. My turkey, which I purchased last week, went up to 69 cents, compared to 49 cents last year. It also is a good idea to shop early, especially if you’re looking for a fresh turkey, but we recommend buying frozen because it’s juicier and has just as many nutrients as fresh.

Learn our best tips on how to properly clean, prepare, and cook a Thanksgiving turkey here.

Baking/Bakery Goods

Your apple and pumpkin pies this year have just gotten more expensive. The consumer price index reports state that the prices for margarine, flour and prepared flour mixes, and frozen and refrigerated bakery products have seen the biggest jump from last year at a 16.2% increase.

Eggs have also seen a sharp rise, hitting a record-high price in the Midwest at $4.18 a dozen. Even if you don’t live in the Midwest, you’ve probably still seen an increase since most grocery stores are selling a dozen eggs at 200% over the average price of $1.45.

Margarine

Margarine, an alternative to butter and used in many baked goods, has seen one of the largest price increases in the last year. Up 44% in cost from last September, there are several reasons this could be the case.

An increase in demand is one as many are starting to realize that most margarine is made from vegetable oils and contains polyunsaturated and monounsaturated fats, making it heart-healthy.

The other reason for this large bump in price is because of the war in Ukraine. Most of the vegetable oils used in margarine production come from Ukrainian imports, and with the current war’s impact on exports, the cost of these oils has increased dramatically. Indonesia’s ban on palm oil exports also plays a part, with supply down and demand up, creating strain on the supply chain.

Our Thanksgiving dinner is a great illustration of how interconnected our global food system is. Even with the war in Ukraine, we are still impacted at our own local grocery stores.

How to Shop Smarter, Not Harder

Now that we’ve looked at what will cost us the most this Thanksgiving compared to previous years, let’s talk about what we can do to still celebrate the holiday at a price we can afford.

Fresh vs. Frozen

We’ve all heard the saying, “fresh is best.” However, this is super misleading as it’s not always the case.

When a vegetable or fruit is picked, there are a lot of steps in the supply chain, including washing and packaging to name a few, that it must go through before reaching our grocery store shelves and, eventually, our fridges at home.

During each of these steps, the fruit or vegetables loses a bit more of their nutrients. However, when fruit and vegetables are picked and sold as frozen, they’re frozen almost right away, locking in these nutrients. This makes frozen fruit and vegetables the same nutritionally if not more nutritious than fresh.

So, if you find it more affordable to buy your corn or beans frozen—go for it!

Look for grocery stores that are lowering prices

This time of year, many grocery stores offer deals and discounts on food for Thanksgiving. For example, my own grocery store has a rewards system, where every time you shop there, you earn points. If you earn enough points before Thanksgiving, you receive a free turkey. Another grocery store in my town is offering an “early bird” sale, where all turkeys are over half off right now and will increase the closer you get to the holiday, further proving our point to shop early!

Aldi has made major news recently because they are matching their 2019 prices on some Thanksgiving-related foods this year. This is an attempt to help consumers have the same Thanksgiving they’ve had in the past. The President of Aldi, Dave Rinaldo, was quoted saying:

“Providing amazing products at the absolute lowest prices is what we’ve always done, and we know right now that’s more important than ever… We expect to welcome tens of millions of customers in our stores this Thanksgiving season, and we want them to know they can count on us.

So why not attempt that additional side dish this year, or invite over a few more friends or family members? You can rest easy knowing ALDI has your back this Thanksgiving, and beyond.”

Walmart is also returning to 2021 prices on some Thanksgiving foods. This includes turkey, ham, potatoes, stuffing, and pumpkin pie.

Key Take-Aways

Most foods, like turkey, eggs, flour, and margarine, will cost more this Thanksgiving. Follow the sales and discounts to ensure you’re getting the best price.
Get your turkey NOW! This will help you not only get a better price but also ensure you actually get a turkey for your dinner. Might as well grab one and put it in your freezer for Christmas while you’re at it.
Ask your local grocer if they’re planning on running any sales or discounts during the holiday season. More than likely, they’ll say yes and you can plan your shopping around those times.
Give frozen produce a chance. Not only are these products regularly affordable and prone to frequent sales, these fruits and veggies are picked and flash-frozen at peak freshness, so you’re guaranteed a flavorful side. Consider buying frozen corn, peas, green beans, cranberries, cauliflower, and butternut squash.
Enjoy the holiday with your friends and family! Remember, that no matter what we are finally able to spend the holidays with our loved ones again, so enjoy the time together.

November 16, 2022November 17, 2022

Lost at Sea: Ukraine Struggles to Revive Ag Sector

Sea-borne exports had ended following Russia’s February invasion of Ukraine, disrupting international agricultural markets, which depend upon Ukraine for a significant portion of the corn, wheat, and sunflower oil moving in international markets. Prior to the Russian invasion, Ukraine’s agricultural exports reached almost $28 billion in value.

After the cessation of exports due to the invasion, an international agreement allowing the resumption of shipments through the Black Sea helped restore trade. But the Ukraine Ministry of Trade nonetheless has reported a decline of 30.7 percent in grain exports. Global commodity prices have receded from the peaks reached immediately after the invasion, but price volatility (coupled with comparable uncertainty in global energy markets) continues to worry inflation-conscious leaders far beyond the Black Sea theater.

A Refresher Course in Ukraine Agriculture

Dirt to Dinner first reported on the situation in Ukraine in January, including a recap of the significant role played by that country in global agricultural markets.

But as a reminder of why this subject remains so important to our global food system, here are some important facts:

Agricultural products are Ukraine’s most important exports. In 2021 they totaled $27.8 billion, accounting for 41 percent of the country’s $68 billion in overall exports.
In 2021, Ukraine was the largest global exporter of sunflower oil and meal; #3 in barley and rapeseed exports; #4 in corn exports; #5 in global wheat trade, #7 in soybean markets; #9 in sunflower trade. Ukraine exports at least 75% of total production of these top crops.

Largest fertilizer producer in the European Union, with exports of mineral fertilizer and ammonia to nearly 70 countries worth more than $2 billion; exports account for roughly 10 percent of the global mineral fertilizer market
33% of the total population is engaged in agriculture
Has 80 million acres of arable land (#10 globally)
Prior to the invasion, it had 45,000 ag enterprises (55% gross output), and 4 million farming households. Agriculture also represented 11% of Ukraine’s GDP and 38% of total foreign exchange earnings
Major export partners: #1 Russia, #2 China, #3 Poland
Major import partners: #1 China, #2 Russia, #3 Germany, #4 Poland (energy)
Most Ukrainian exports pass-through ports on the Black and Azov Seas: Odessa, Pivdeny, Chornomorsk, Kherson, Mariupol, and Berdyansk

Sources for bulleted data: National Investment Council of Ukraine; International Trade Administration; www.trade.gov, US AID, Successful Farming, USDA WASDE & PSD Database, USDA FAS.

What’s the current situation?

As has been widely reported, the invasion promoted an immediate shutdown of exports from Ukraine. Government officials, humanitarian groups, and others almost immediately began expressing grave concerns about the effect of the shutdown on the markets traditionally served through the Black Sea corridor.

Many of these customers included some of the most food-insecure populations in the entire world – markets across the Middle East and Africa, in particular. Ukraine alone provides more than 40 percent of grain distributed in the developing world by the United Nations World Food Program.

In response to the dire situation, national leaders responded by negotiating the Black Sea Grain Initiative, which allowed a resumption of shipments under controlled conditions.

Ukraine officials reported in early November that grain exports from the country had reached 15.1 million tons since the start of the 2022-2023 agricultural year that began in July. That includes roughly 8 million tons of corn, 1.2 million tons of barley, 5.7 million tons of wheat and smaller volumes of rye, flour and other agricultural commodities.

Exports levels for wheat still are down more than half from their peak, barley shipments down almost 75 percent, and rye down by more than 80 percent. But corn shipments have shown a strong recovery, and while the export volumes remain largely well below pre-invasion levels, the success of the Sea Grain Initiative has been a major step forward for Ukraine, Ukraine farmers, local consumers and foreign customers.

Prior to the recent Ukraine announcement, data from the United Nations already had shown the progress being made. UN estimated that more than 10.4 million tons of grains and other foods have shipped from Ukraine ports since the Initiative was signed in July.

The United Nations Joint Coordination Committee (JCC) notes that 19 loaded vessels await inspection in Turkey. Ukraine officials, however, place the total number of vessels having loaded under the agreement much higher – closer to 150 in all.

Meanwhile, as many as 110 vessels are poised to enter key Ukraine ports for loading, according to some media reports.

The growing signs of the success of the initiative allowing the resumption of sea-borne shipments have raised hopes of a return to more-normal commerce, despite the continuing conflict – with commensurate hope for greater food security for the needy nations dependent upon grain and oilseeds from both Ukraine and Russia.

Recent developments are less cause for a victory parade than a reminder of the importance of a return to normal commerce for not just Ukraine but the entire global food system.

International observers express cautious optimism that the agreement allowing resumed exports will survive, despite the political bluster from Moscow and the continuing hostilities. European politicians have speculated Putin’s saber-rattling might be simply a negotiation ploy to strengthen his hand in future international discussions and negotiations.

Political figures around the world decried Putin’s statement, accusing the Russian leader of attempting to “weaponize food.” President Joe Biden called his threat of withdrawing from the agreement “purely outrageous.”

When the initial outrage over Putin’s threat subsided a bit, officials also pointed to other more-encouraging signs. For example, the United Nations Food and Agriculture Organization recently announced the creation of a special project office in Ukraine dedicated to the success of the shipping agreement.

Rippling Effects

What may be overlooked in the discussion may well be the economic interests of Ukraine and its agricultural community.

Ukraine producers are wrapping up a harvest marked by the predictable effects of prolonged conflict. Ukraine agricultural officials report a total grain harvest of 50-52 million tons this year, down from the record 86 million tons recorded in 2021. The World Economic Forum estimates for the July 2022 to June 2023 season showed the predictable drops: 5.4 million tons of wheat, 7.7 million tons of corn, and 1.2 million tons of barley. (Last year’s export figures were 23 million tons of corn, 19 million tons of wheat, and 5.8 million tons of barley.)

The outlook for Ukraine’s oilseeds sector is equally dark. The numbers are more than a little mind-numbing to the average person. But the bottom line is clear: the conflict has seen one of the world’s largest players in global agricultural markets suffer some serious downturns in its economic interests.

International information group, Interfax, cited Ukrainian officials predicting the 2023 sunflower crop could be down as much as 43 percent, dropping to 9.4 million tons from 16.4 million tons last year. That would be the lowest production level in more than a decade.

Ukraine should harvest 14.86 million tons of oilseed crops this year, including 9.4 million tons of sunflower seeds, 2.87 million tons of rapeseed, and 2.59 million tons of soybeans, officials added.

About 96 percent of the harvested sunflower seed, or roughly 9 million tons, are expected to be processed, compared with 38 percent of the soybean crop (1 million tons) and 7 percent of rapeseed.

Ukraine will produce 4 million tons of sunflower oil this year, but strong global demand will prompt a draw-down of reserve stocks, resulting in total exports of 4.2 million tons.

Even so, that’s down almost a million tons from last year.

But what about the Ukrainian farmer – and consumer?

Despite the success of Ukraine’s efforts to drive out Russian invaders, farmers across the country face a difficult situation. In many regions, such as the Kyiv, Chernihiv, and Sumy regions, the devastation of battle has destroyed infrastructure, equipment, and even homes, leaving the entire population without the necessities of work and life.

Farms and granaries have been completely destroyed, lives lost and futures decimated. Ukrainian officials say as much as 30 percent of Ukraine’s infrastructure has been damaged or destroyed in the conflict, at a cost of $100 billion.

To make matters even more dire, land mines are strewn throughout farm fields worrying farmers each time they go out on foot or their tractor.

For the survivors and those operating outside the areas of major conflict, the outlook is only marginally better. Economists and agronomists worry that the higher input prices that followed the invasion, coupled with the “minor” matter of continuing armed conflict and political turmoil, might reduce plantings for next season.

Planning and planting for the future have become a critical issue for the entire country. A hungry and desperate population must be fed. A significant sector of the national economy needs to revive. International agencies and universal goodwill won’t be enough.

Ukrainian producers face an enormously difficult future, and functioning if not thriving export markets offer the best hope not just for financial success but perhaps more so for simple survival.

Is it all doom and gloom?

Backed by help from the international community, Ukraine has made great strides toward resuming its leading role in global agricultural markets. That’s good news for consumers everywhere. The subtraction of this important contributor to global food security has been a major worry for the entire civilized world. The resumption of grain, oilseed, and other commodity exports from this critical part of the world should be reason for celebration.

But we’re not completely out of the woods, as recent bluster from Russia has made clear. The agreement critical to renewed Black Sea shipments remains fragile, and the world must remain diligent in supporting efforts to sustain it – and assure its success. Without it, we risk more than continued turbulence in the food and energy markets that dictate much of the cost of our food.

November 10, 2022December 8, 2022

Bobo’s Global Balancing Act at TNC

Prior to TNC, Jack Bobo served as CEO of Futurity, a food foresight company and is the author of the 2021 book, “Why Smart People Make Bad Food Choices“. Recognized by Scientific American in 2015 as one of the 100 most influential people in biotechnology, Jack is a global thought leader who has delivered more than 500 speeches in 50 countries on the future of food.

He previously served as the Chief Communications Officer and Senior Vice President for Global Policy and Government Affairs at Intrexon Corporation. Prior to joining Intrexon, Jack worked at the U.S. Department of State for thirteen years as a senior advisor for global food policy.

An attorney with a scientific background, Jack received a J.D., M.S. in Environmental Science, B.S. in biology and B.A. in psychology and chemistry, all from Indiana University.

November 2, 2022January 27, 2023

Feeding the World while Healing the Planet

Food is the ultimate convener…

It transcends language barriers. It is a vehicle for unity. It brings people and countries together. Food is culture. It’s no wonder food could be one our greatest solutions to the dual crises of climate change and biodiversity loss.

The global food system accounts for nearly one-third of greenhouse gas emissions, 90% of habitat loss and 70% of water use globally. At the same time, climate change and biodiversity loss will make it much harder to produce food in the future, threatening the livelihoods of producers and ultimately making it more difficult to feed a growing population.

Swift improvements must come to our global food system. Business as usual cannot continue; the pressures the system faces are too great. By mid-century, accelerating climate change will generate acute stress, just as increasing global population and affluence shift demand towards more protein-heavy diets.

Repositioning the global food system as an environmental solutions provider requires moving from high-level concepts to action. It means changing underlying incentives and norms. It means shifting global policies and markets. But how?

Foodscapes. By using a foodscape-scale approach to planning and action, we can help drive progress that benefits both people and the planet.

The Nature Conservancy is pleased to present its Global Regenerative Food Systems Director, Saswati Bora, for this in-depth Q&A session.

Many thanks to Saswati for her time educating us on foodscapes and the potential they bring to solving our humanitarian, climate and biodiversity crises.

What is a foodscape?

Foodscapes are distinct geographic areas where healthy land, freshwater and ocean ecosystems coincide with critical food production systems. They accelerate the transition of food systems from degrading and extractive to productive and restorative for nature and people.

In our science report, Foodscapes: Toward Food System Transition, we define a foodscape as a distinct food production geography with specific combinations of biophysical characteristics and management attributes, including the political, cultural and economic influences of food production.

How does mapping foodscapes help provide the scientific framework for the transition needed in the global food system?

Some attributes of foodscapes, including biophysical and agricultural management characteristics, can be mapped at a global scale. The global mapping used in our foodscapes report resulted in more than 80 foodscape classes that showcase the diversity of food production systems around the world.

Understanding the diversity that underpins our global food system is a first step toward making improvements. It can provide useful insight that can be further developed, adapted and applied using local, place-based knowledge.

We believe that mapping foodscapes helps realize the potential for nature-based solutions with varying impacts that are sensitive to local conditions, while also understanding how economic, political and community systems intersect when producing food.

This map shows all 86 global foodscapes classes, making it possible for food system leaders to go from analysis to a realistic vision of the changes that need to happen at local and subnational levels in order to meet demand, improve ecosystem services and address the challenges of climate change.

What are some of the solutions that will help create a food system transformation?

There are solutions that can mitigate the interrelated climate, biodiversity and water challenges, while at the same time improve livelihoods and wellbeing of producers. Any actions we take must keep producers and rural communities at the center of the approach.

For example, in intensively cultivated breadbasket foodscapes, such as the Punjab-Haryana in India, crop residue burning due to the short window between rice harvest and wheat planting is causing respiratory harm that disproportionately impacts the poorest population and contributes to increased greenhouse gas emissions.

Supporting producers to mulch-till the residue instead of burning helps to clear the air and keeps people healthy. This also constitutes a regenerative ag practice which, in turn, will improve soil health, nutrient content and water management — all which lead to better outcomes for people and nature.

Amandeep Kaur, pictured here in her tractor, farms 45 acres in Punjab, India, with her father. She is a leader in adopting regenerative practices, such as using a Smart Seeder, which eliminates the need to burn and improve the soil health by trapping moisture and creating natural fertilizer.

In a mixed-use foodscape like the Argentina Gran Chaco, global demand for beef and soy has driven the destruction of native habitat and forests. The adoption of agro-silvopastoral techniques — where farmers allow cattle to graze in forests instead of clearing more land to open pastures — offer the potential to protect the traditional mixed-use landscape while producing economically important commodities that provide a livelihood to rural communities and protecting globally important biodiversity and carbon storage.

What are the challenges in transitioning to a regenerative food system?

While the foundation for a regenerative food system has been laid and long been employed by Indigenous peoples and local communities, regenerative approaches have not achieved the scale necessary. Our current economic systems are just beginning to incentivize on environmentally and socially positive outcomes. For instance, trading carbon credits helps incentivize the farmer to store more carbon through regenerative ag practices.

Behavioral norms are entwined with existing systems, and change towards regenerative outcomes is focused on marginal change, rather than systems-based approaches. There is a move to align and coordinate among entities that can create change at scale.

We also know that the diversity of production systems emphasizes the need for a place-based approach rooted in local ecosystems, market structures, cultural norms and institutions. If we are to quickly move the food sector to champion regenerative practices, we must address a fundamental gap: how do we support the producers on our food frontlines – farmers, ranchers, fishers and pastoralists – to translate this global charge into on-the-ground change?

We believe that by taking an integrated systems change approach at the level of a Foodscape can help build bridges between global ambition and local implementation. In doing so, foodscapes provide policymakers, private sector leaders, economists and community leaders an additional tool to help map a relevant path towards food system transformation.

How can we translate all of this into action?

To help propel a transition to a regenerative food system, The Nature Conservancy aims to catalyze a transition to regenerative practices in a diverse and representative set of Foodscapes in a manner that charts a course for global food system actors to move more quickly. Through a systems-level and science-based approach that includes coalition building, coordinated planning, market development, supply chain actions and public policy, we want to unlock the pace and scale that is needed for these regenerative outcomes to impact the world’s climate, biodiversity and human welfare goals.

Over the coming years, we plan to support a portfolio of 12-15 diverse regenerative foodscapes that can be a positive force for people and nature. Here, we plan to demonstrate how to engage local producers, the private sector and policymakers to accelerate regenerative practices. By scaling deep in a portfolio representing the diversity of geographic and food production archetypes, we hope to develop pathways that other regions and organizations can replicate.

At the global level, we want to build the science, partnerships and investment pathway that catalyze change at scale. We want to influence success by building coalitions and continuously learning, adapting and replicating what works — while balancing pace and scale with equity and inclusion of local communities.

Foodscape In Action: Northwest India

In India, the economy is dominated by agriculture and key production regions – like the states of Punjab and Haryana in the Northwest – are already experiencing acute climatic stressors. As a result, many of the prevalent agricultural practices are impacting the region’s scarce groundwater levels, decreasing air quality, and negatively impacting the health of the population, reducing long-term viability of the land, and adding to global greenhouse gas emissions.

But transitions are happening, with science-backed and viable alternatives to business as usual. Farmers in the region are recognizing they can be climate heroes while simultaneously supporting their own bottom line by adopting regenerative and no-burn agricultural practices. These natural climate solutions are benefiting farmer livelihoods and climate mitigation efforts.

October 26, 2022October 27, 2022

Can food packaging & global health coexist?

On the run? LISTEN to our post!

Look around you – how many plastic products do you see? For someone who’s trying to limit plastic use, I already count 12 products in my living room… and I haven’t even gotten to the kids’ toys yet.

But we can’t help it. Plastic makes our lives super convenient and our products cheaper, safer, and longer-lasting. Sadly, this material is also clogging up our waterways and shorelines, killing off species, and devastating our planet. With its approximate 400-year lifespan, most plastics have nowhere to go but up, whether heaped onto a towering pile or incinerated into greenhouse gases.

And almost half of the plastics we go through are from packaging, with food packaging being the largest contributor. This isn’t hard to believe, especially among those of us who order our groceries online.

The last time I received a grocery delivery, I opened up a box lined with a thin plastic film to find my produce individually wrapped in plastic bags. And my more delicate produce was even in a Styrofoam-like sheet within a plastic clamshell within the bag. Talk about Pandora’s box of mismanagement.

And yet, there is a reason for it. In fact, there are several.

A case for plastics

When growing up in a functional food system, it’s easy to overlook the many benefits we take for granted. Take, for instance, food safety. Contaminants like allergens, foodborne pathogens and safety hazards abound as food travels across the globe, so we must mitigate exposure when and where necessary.

With plastic, our global system has made food far less of a threat to our health than before its advent, with practices and procedures that keep our products safer and storing its nutritional content for longer. These coordinated efforts have made food distribution possible during even the worst of times (like during a pandemic).

Packaging also increases the shelf-life of perishable foods, giving us a chance to enjoy fresh raspberries in February and cook fresh Chilean and Norwegian salmon around the world. Without plastic, the raspberries would quickly grow mold and the salmon would harbor a dangerous amount of pathogens. See the chart to the right for more demonstrated benefits of food packaging advancements.

Plastic packaging also lowers transportation costs and fuel needs. Plastic containers can be impossibly thin and infinitely stackable. They’re also more supportive and water-resistant than cardboard, less rigid than tin, and far lighter and more durable than glass.

But isn’t plastic inherently bad? And made from things it supposedly offsets, like fuel and gas? This is where it gets hard to balance plastic’s omnipresence in global commerce.

Oh, it’s definitely bad…

In 2018, food containers and packaging generated more than 82 million tons of waste in the U.S. alone. With 122 million households in the U.S. at that time, that comes to 1,350 pounds of plastic waste per household in a single year.

And unfortunately, it’s only gotten worse. While supermarkets and manufacturers began implementing rigorous greenhouse gas-reducing strategies in the 2010s, the pandemic hit. This event alone reversed the course of seeing sizeable gains in slowing single-use plastic production.

During Covid , plastic production increased by 30% to meet CDC requirements for heightened hygiene efforts and consumer demand for online orders from supermarkets and retailers. Even more concerning, online grocery shopping spend isn’t slowing down anytime soon (see the projection through 2025 below).

To offset this increase in plastics production, Americans are recycling more than ever. Unfortunately, the issue extends beyond our immediate control — it’s in the hands of our municipal recycling programs. And some of these programs are more diligent about recycling than others.

The U.S. has historically sent approximately one-third of its recyclable waste abroad. Since 2018, when China stopped accepting shipments of our plastic waste, the U.S. redirected most of its recyclables to other countries, including Canada, Mexico, and Malaysia.

But as more countries refuse shipments, we are forced to use our own domestic recycling facilities more often. With sudden overuse and little to no budget allocated, these municipal plants grow in disrepair, resulting in only 9% of total recyclables currently getting recycled.

Recycling: breaking down a complicated process

Though the majority of plastic waste isn’t recycled because of lack of proper facilities, it’s also because recycling requires a very precise sorting process. For instance, even the smallest bit of food “contaminates” a potentially recyclable container.

Materials we assume are easily recyclable turn out to be the opposite. Take polymer films, like plastic wraps, grocery bags, and sandwich bags. Throw those into regular recycling bins and they can ruin the whole load. Low-quality, non-recyclable plastic film (often labeled as #4 LDPE plastics) contaminates higher-quality polymers and, due to sorting costs, the entire bin will likely be routed to the landfill or incinerator. So we must pay attention to those recyclable numbers on the bottom of a package.

On the other end of the packaging spectrum is highly complex, multi-layered packaging. Think that organic applesauce pouch or shelf-stable oat milk is recyclable?

The revolutionary yet complex design is anything but, as this illustration shows. Just recycle the plastic top (not included in this diagram, by the way), and throw the pouch or carton out. Even if it were recyclable, the residue inside can render it “contaminated”.

Some companies freely use the ubiquitous green triangle on their packaging, or tout their products as “organic” or “natural” without any further information or instruction (we’re looking at you, plastic bags and yogurt pouches).

This misleads many of us so we assume that these kinds of containers are universally recyclable. Until companies correct misleading recycling labels, this kind of packaging, plus the load of recyclables they’re combined with, are less likely to get recycled.

“You look at an organic, gluten-free kale chip package and it’s wrapped in seven plastics with undefined inks and metallized polymers. It doesn’t have a recycling symbol on it because you could never recycle it.

Isn’t it astonishing that we would have that much focus on what’s inside the package and so little focus on what’s outside?”

– William McDonough, sustainability designer & entrepreneur

**What can all of us do?**

While the market is growing for green packaging materials to replace many common plastics, we are still a ways off till we see widespread implementation, especially among common consumer goods. So what can we do to move this process along faster?

As regular grocery store customers, we have an impact and can reroute demand to improve channels and packaging. Even just implementing one or two of these tips can have a meaningful impact on your local recycling system, as well as the greater good of the environment:

Look for packaging that has the green triangle with the numbers 1, 2 & 5 in it, otherwise it’ll most likely end up in the landfill or incinerated.

Limit use of thin plastic films (#4 LDPE in above image), like plastic wrap and single-use resealable bags. And instead of recycling these at home, bring these products to grocery stores that recycle the menacing films.
Refrain from buying products with multiple materials, especially pouches and lined paper products. This includes milk and juice cartons with the screw-top and to-go containers and cups.
Just because a product is “organic” or “all natural” doesn’t mean it’s recyclable, so be sure to check the recycling label.
Avoid products with “pointless packaging”, like baby spinach that’s in a clear bag within a plastic clamshell. Packaging like this hurts the whole system.
Thoroughly wash out all recyclables. Even a small piece of food can render it “contaminated.”
Buy products with packaging that clearly states that it’s made from recycled materials.
When ordering food for takeout or delivery, ask the restaurant to exclude cutlery, packets, etc.
Consider composting, but don’t recycle compostable plastics – that will contaminate the whole load of plastic. Want to compost but afraid of pests or don’t have the space? Some Whole Foods stores have composting available.
Opt for glass food containers that you’ll use forever, instead of plastic ones.

The best thing we can do for global health?

Only buy what we know we’re going to consume. It’s a holistic solution that decreases food waste and packaging, lessens transport, reduces energy use and greenhouse gases, and improves our health and well-being while being mindful of the next generation.

Remember: everything comes at a cost. It’s tough to put into practice but here are some helpful grocery-store shopping tips.

October 20, 2022October 20, 2022

Plastic food packaging: opportunity or lost cause?

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Plastic is ever-present, as seemingly ubiquitous as wood or metal. It’s hard to believe that it wasn’t a consumer product until after World War II when we had a significant surplus on our hands that was reserved for creating vehicle and munition parts (should the war have continued). That excess plastic was quickly and cleverly woven into our lives, making countless products cheaper, lighter, and longer-lasting. In fact, clocking in with a half-life of 400 years, many would argue that it’s too long-lasting.

A plastic love story

But plastic has its proven applications. Whether your primary concern is a meaningful reduction in food waste or freight costs, or improved sanitation practices during Covid, its benefits to our food system are substantial.

Let’s take Western Europe as an example. These countries have instituted food packaging practices across their supply chains, providing shoppers more time to consume every perishable item they purchase, thus increasing food safety measures while lowering food waste…and all at a reasonable price.

As insane as it sounds, perhaps the Earth benefits from plastic to some degree, too. Less food waste, more and varied food delivered directly to the consumer from around the world, and even fewer trucks on the road with lighter loads to carry equates to fewer greenhouse gases released into the atmosphere.

The elephant-sized container in the room

With its myriad benefits, plastics certainly have their place in our food system. But it becomes more complicated when only 9% of U.S. plastics are recycled, with the overwhelming majority being tossed out as trash to end up on shores, in watersheds, on roadsides, and landfills. And from there, it sits and degrades for hundreds of years, if it’s not incinerated into greenhouse gases first.

Like many things, a lack of foresight and preparation is to blame. Prior to 2018, China accepted the world’s plastic waste, so the U.S. and other countries sent it packing, literally, across the globe. But once China stopped taking foreign refuse, countries exporting their waste had to rely on their domestic facilities for processing. For the U.S., the infrastructure was ill-prepared for this sudden demand.

This is why the U.S. Environmental Protection Agency reports a lack of recycling facilities as the main contributor to unrecycled plastics. So even though many of us dutifully separate out our glass, plastic, and cardboard products each week, there’s little guarantee those items will be repurposed.

“People don’t know what’s happening to their trash.

They think they’re saving the world…There have been no global regulations – just a long, dirty market that allows some companies to take advantage of a world without rules.”

– Andrew Spicer, Social Responsibility professor, University of South Carolina

There’s still a chance for these unrecycled recyclables to be repurposed…just most likely not here. About 1.2 billion pounds of plastic waste from the U.S. gets exported to Canada, as well as to developing nations like Mexico, Malaysia, India, and Vietnam.

Global garbage relocation

But this solution is counterproductive, as it requires transport and fuel costs to ship these plastics to countries that may not even have a waste management system for their own citizens. It is this gross inefficiency that made 189 countries agree to limit the amount of plastic waste shipped overseas as part of the 2019 Basel Convention, and more developing nations to refuse our plastic garbage.

And now it’s not even feasible to export the plastics we can’t handle. Towns like Stamford, Connecticut experienced the massive financial burden of exporting plastic waste in just one year, going from $95,000 in revenues by selling its recyclables, to paying $700,000 to haul it all away.

And so goes the continuing decline of U.S. recycling infrastructure. More and more municipalities, each one with its unique recycling guidelines, have determined that it was far more economical to just simply toss recycling in the garbage, resulting in incinerating more than half of recyclable plastics.

And, in the past, alternative options haven’t looked much better. Back in 2016, Trucost, S&P Global’s climate research division, published a study that found replacing plastic with a mix of alternative materials (e.g., recycled paper products, organic matter) may have four times the negative environmental impact than current plastic production.

But thanks to the research and actions of companies, universities, and countless others over the last few years, there is reason to believe the course of alternative packaging materials has pivoted. These efforts, when combined, are capable of disrupting the packaging industry. And we all stand to benefit from their progress.

Supermarket supply-chain sweep

Food retailers have a unique power to shape demand for single-use plastics. ReFED, a national nonprofit working to eliminate food waste, noted that grocers connect all points along the supply chain, from manufacturers to consumers. Though they cannot address single-use plastic waste alone, food retailers can exert that level and breadth of influence to drive change.

Regional grocers have restarted their reduction initiatives that were paused during the pandemic. Giant announced they will be free of single-use plastic by 2025. Aldi is committed to reducing and removing unnecessary plastic and packaging from their products. Kroger wants your trash. They encourage customers to mail in their used food packing made from TerraCycle.

Loop, a zero-waste grocer, collaborates with companies to stock products from national brands like Nature’s Path, Tropicana, Crest, and Clorox, in reusable containers. When the containers are empty, its customers return the packaging in a postage-paid reusable tote. And Loop is currently roping in several retail partners, like Kroger and Walgreens, to gain much-needed traction.

These companies clearly communicate their intention to reduce single-use plastics with specific dates. Their stores are also applying pressure across their supply chain to support their efforts, from demanding new packaging from suppliers to providing customers with on-site plastic film and composting management.

The green packaging frontier

The “green packaging” space is growing as more players enter the $290B international market with proprietary ‘green’ materials that can compete with plastic. Led by the food & beverage industry, this growth is fueled by stringent regulations on single-use plastics and consumer demand for sustainable packaging.

Amcor, a Swiss packaging company, created metal-free “AmLite Ultra”, an applied solution that makes those pesky multi-layer baby & toddler food pouches more recyclable. And, despite the increased demand for single-use plastics due to Covid, the company still pledges to develop all recyclable or reusable packaging by 2025.

Also based in Switzerland, Tetra Pak is using its position as a leader in packaging production to create new lines of plant-based polymers ethically sourced from Brazil-based petrochemical company, Braskem.

Imagine having all paper and plastic plates, cups, and straws compostable. NatureWorks uses carbohydrates from plants for more sustainable plastics and fibers used for 3D printing, injection molding, films, and foam.

A company I’ve seen multiple times at restaurants and grocery stores is VegWare, a leader in compostable foodservice packaging. Based in the U.K., the company prides itself on its award-winning products that are durable, lightweight and well-designed. My personal experience concurred: the straw didn’t disintegrate into my smoothie, even when I left it in the car for a while. That’s a win in my book.

Institutional expertise

And it’s not just companies jumping on the bandwagon. Researchers at Penn State developed an inexpensive, compostable “biofilm” that could replace plastic barrier coatings in food packaging.

And not to be outdone, researchers from Harvard’s School of Engineering & Applied Sciences and School of Public Health have teamed up to create a potentially disruptive technology called rotary jet-spinning (“RJS”) that has applications from healthcare to food packaging.

RJS product technology quickly wraps an object in a liquid polymer solution that solidifies to create a durable anti-microbial layer. Since the polymer is a naturally occurring polysaccharide, the wrap is biodegradable. Another benefit? The polymer has been proven to substantially increase produce shelf life.

With other green packaging players champing at the bit, there’s good reason to feel optimistic about plastic’s future in our food system. Much of its success will rely on creating a closed-loop system that’s prepared for recycling waste back into viable products.

October 12, 2022January 27, 2023

Newtrient’s Carbon Quest

D2D’s Digging In talks with Mark Stoermann and Jamie Vander Molen about the approach to answering that question taken by Newtrient – a midwestern team of experts focused on helping producers find innovative solutions to challenges posed by climate change.

Listen to Mark and Jamie explain why technology and markets go hand-in-hand in advancing creative farming practices that sequester more of the carbon we need for healthy, regenerative soil.
Let them explain how cooperation and collaboration lead to effective new approaches to such things as waste management, tillage and cropping patterns – real-world answers to climate change that deliver both the environmental results we need and the farm profitability that makes improvement possible.
Learn how this positive approach to climate change can help agriculture deliver a disproportionate share of our overall carbon sequestration goals.
Hear the barriers to real progress that emerge when over-regulation stifles initiative and chokes off the curiosity that fuels entrepreneurship.

It’s a lively conversation with talented and passionate people – experts with deep roots in the dairy world and other farming sectors who recognize the power and potential of the agricultural sector in building a sustainable, market-based response to climate change. Together, they provide an upbeat overview of the ag world’s efforts to combat climate change – while providing an uninterrupted supply of the food we all need.

Give it a listen. It’s time well spent.

October 6, 2022October 6, 2022

Anybody Want a Job in Ag?

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A Perfect Storm of Labor Issues?

Labor issues have become one of the most significant challenges facing our efforts to move past the trauma to our food system caused by Covid. What’s just as bad, they complicate our efforts to combat the extraordinary inflationary pressures facing food consumers everywhere.

Labor issues are a complex mix of events and circumstances coming together in a perfect storm of real – and potentially expanding – challenges to our entire food system. In response, labor advocates and supportive politicians advance policies to attract and entice reluctant workers, with scant attention to the resulting higher labor costs, or the inflationary pressures they create for food consumers. The storm is becoming increasingly visible across the country.

California Governor Gavin Newsom recently generated headlines by changing his stance and initial policies by signing a controversial bill to expand the ability of farm unions to organize. Supporters of the measure say it will help workers build the strong unions needed to obtain the wages and work conditions they want and deserve. Detractors point to the potential for additional labor costs and the continuation of food price inflation – and workers to face pressure from union organizers to join – and risk retaliation of some form because their ballots will no longer be secret.

More than a Political Dispute

California’s 69,000 farms and ranches support about 1.2 million jobs, growing grapes, almonds, dairy products, lettuce, berries, oranges, rice, and other crops. The health of the agricultural sector is vital to the state’s economy – and our nation’s food supply.

In New York, officials have approved a change in regulations that reduce the threshold for overtime from 60 hours to 40 hours for farm workers, phased in over a 10-year period. Progressive organizations champion the move. But farmers say the change may work against worker interests. They note the price pressures that limit their margins and inability to pass higher costs on to a reluctant buyer. New York taxpayers noted that the bill contains a reimbursement clause that will shift at least some of the costs to the state taxpayer.

The Golden State also is pondering an increase in the California minimum wage, from $15.00 an hour to $22.50. Minimum hourly wages vary from state to state, generally between $7.25 to $15.00. But whatever the mandated minimum, higher wages mean higher costs to somebody – and most often, the consumer winds up at the end of the chain. Your Big Mac just got more expensive.

The fundamental argument seems to come down to a simple question…

Who pays?

Will consumers accept higher food costs that may be generated in addressing these complex labor issues? Will taxpayers support the use of tax monies to fund mandated labor conditions? Or have consumers built up a resistance to further price rises? As one California grower pointed out to the media, when the labor cost exceeds what I can get from the market for my crop, I have no choice but to leave it in the field.

Who are ‘Agricultural Workers?’

The Bureau of Labor Statistics (BLS) describes farm workers as those who maintain crops and tend livestock, performing physical labor and operating machinery under the supervision of farmers, ranchers, and other agricultural managers.

BLS estimates the total number of agricultural workers across the country at 876,900 in 2021, roughly 90 percent categorized as crop and animal workers. The remainder is essentially equipment operators, breeding specialists, and various technical experts.

BLS also records another 210,000 workers in the various industries supporting farmers, including truckers, equipment maintenance and repair specialists, supply delivery personnel, and related farm service organizations.

It’s All About People, Not Just Numbers

The cold labor data fails to capture a critical element of the current labor issue. People, not tables and charts and technological innovations, make the modern agricultural system function. Someone has to turn on the switch, after all. And maybe more relevant to the current situation, someone must do the hard, hard physical labor that farming and ranching still entails.

Source for image: AgAmerica.com.

Much of the agricultural world still depends upon people willing to pick and harvest crops, especially the fruit and vegetables essential to a healthy diet. Farmers need help operating the complex equipment that goes into planting, protecting, and nurturing crops, herds, and flocks. They sometimes need special knowledge and skills to operate dairy farms, maintain healthy birds and cattle, or manage complex regenerative cropping systems.

Above all, they need help that is not just available but reliably available. The Covid era ushered in a new attitude among many workforce segments – a simple unwillingness to commit to doing much of the essential farm work that makes the whole system sustainable. Farmers and ranchers increasingly complain not just of the difficulty of recruiting help, but in finding help actually willing to show up, day after day.

Labor interests ask for more – but not just more money, but more control over workplace conditions, family support, job flexibility, time off, and other deeply personal considerations. The recent threat of a major railroad strike brought this new reality home when workers made work-life balance a significant issue in negotiations, far more than the agreed-upon 24% wage increase.

The importance of farm labor has been magnified by another simple change – a smaller and aging cadre of on-farm work.

The average age of a U.S. farmer today is 57.5 years, up more than a full year in the past decade. (Other estimates place the average age of principal farm operators at 59.4.) The large majority of U.S. farms may still be family owned. But fewer of those family members seem interested in staying on the farm and even less inclined to take on sole responsibility for the steady and unrelenting hard labor that farming still demands.

Doesn’t Immigrant Labor Offset This?

Immigrant labor – legal and illegal — has been the primary source of relief for the labor pains felt on the farm and ranch. AgAmerica’s analysis of the labor situation estimated that as much as 73 percent of the U.S. agricultural labor force comprises immigrants, compared with just 13 percent of immigrants in the overall U.S. population.

Covid ushered in a sharp change in international travel, and the normal flow of immigration was not immune to its chilling effects.

Students of the labor issue also note that rising education levels and expanding employment options are diminishing the willingness of immigrants to take on often back-breaking fieldwork.

Government agencies also are anxiously awaiting November’s fiscal-year-end labor report from BLS, both to assess trends in agricultural employment and to examine what, if any, effect the recent wave of immigration at the southern U.S. border may be having on the situation. Border authorities report more than 2 million encounters with people trying to enter the country in the first 11 months of fiscal 2022.

Immigration reform advocates contend that in addition to the 1.3 million immigrants released into the United States, up to another 1 million may have slipped past border authorities. While the exact figures are subject to debate, the influx is significant enough to prompt animated discussion on the need for immigration reform to bring greater order to the integration of a potentially sizeable addition to the agricultural labor force.

Dirt to Dinner will monitor the BLS report due in late November and continue to report on significant insights it may contain.

Is the Produce Industry in a Pickle?

The problem affects almost all segments of modern agriculture. But none seems to face a larger immediate challenge than the world of produce. Physical labor remains absolutely essential to economic survival for fruit and vegetable producers. As recently as 2012, the National Resources Defense Council (NRDC) estimated that as much as 20 percent of U.S. produce never left the field due to labor shortages. A 2019 study by Santa Clara University pegged the waste figure at a whopping 33.7 percent, with labor shortages cited as a major factor.

The problem is critical in the western United States, where the produce industry is a massive element of state and national economies. Growers warn that shortages in field labor might mean spot shortages or disruptions to the normal flow of goods to market. In other words, lingering labor issues could contribute to a repeat of some of the supply disruptions seen during the Covid pandemic. Dealing with such labor-driven disruptions is the driving force behind creating the H-2A ‘guest worker” program.

The U.S. Labor Department’s H-2A program began in 1986 to allow producers to bring in temporary workers when domestic workers are unavailable. The program has been a big help to producers – with the total number of these agricultural visas quadrupling since 2007.

NRDC also notes that up to half of all farm workers are undocumented immigrants. State Department data cited by USA Facts notes that while requests for visas into the United States for tourism, schooling, and work declined sharply during Covid, agricultural visa requests actually rose.

As impressive as those numbers may be, farmers and ranchers quickly say the labor problem continues to be a big challenge. The H-2A program comes in for particular criticism for its complex filing processes, long time frames, and general bureaucratic hassles – all anathema to harried farm operators. Few, if any, observers expect progress on the underlying problem of immigration reform at the federal level. Likewise, farm managers and others across the food chain question how the changing attitudes toward work that have emerged in a Covid and post-Covid world will play out among the overall U.S. workforce.

So What are We Doing about the Problem?

In the interim, efforts to deal with the labor issue have taken several directions.

Higher wages

The U.S. Bureau of Labor Statistics reports media pay for farm labor at $14.27 per hour in 2021, or just under $30,000 per year. Equipment operators, breeders, and other specialized skill positions pay a bit more, averaging $36,000-40,000. Analysis by the U.S. Department of Agriculture’s Economic Research Service shows an 8 percent increase in overall farm labor wages. It’s simple economics: more money stimulates supply, and labor is no different.

Further reform of the H-2A program

Legislation to streamline the process and reduce at least some of the most frustrating aspects of its administration are pending in Congress, with broad bipartisan support. But the political thicket remains in full force, with lingering differences of opinion still to be resolved.

Accelerated adoption of technology where economically feasible

Innovation in farm-related automation and robotics offers help if not an outright solution. Artificial intelligence, drone technology, and other emerging tools for the farmer and rancher no longer seem so far away or economically out of reach. But ag economists also caution that such investments will be made only if they show a return.

Farmers must feel confident that the additional spending will help the bottom line, not hurt it. Many also point to the risks of becoming too dependent on technology, as called to mind by the recent global shortage of computer chips and growing cyber-security threats from an aggressive international hacker community.

Changed farming focus

Perhaps in exasperation or necessity, some farmers report moving away from labor-intensive crops and farming. A few cite the frustrations of modern agriculture – especially on the labor front – as a growing reason to retire early or cease farming altogether. Credible data on the extent of this change remains elusive. But the subject comes up too frequently to be ignored.

September 29, 2022September 29, 2022

The Ins & Outs of Climate-Conscious Eating

For instance, I enjoy eating meat, and I also care about the environment. Are the two mutually exclusive? Can only those who follow a plant-based, vegan, or vegetarian diet truly be living an environmentally-friendly life?

The idea of a climate-conscious diet and vilifying animal protein got a boost from The Lancet, a scientific and health journal. Their EAT-Lancet diet vilified protein as both unhealthy for consumption and for the planet. However, well-known Registered Dietitian and author of Sacred Cow, Diana Rodgers rebuts some of the arguments against meat in Eat-Lancet. She states a few critical thoughts to those planning to remove meat from their diets:

Ridding the world of animals for nutrition would not simply free up arable land for crop harvest—agricultural and animal land is not interchangeable.
You need grazing animals for a healthy grassland ecosystem, as their movement stimulates growth, and diversifies the soil microbiome which helps it to serve as a water and CO2 sink. In fact, 85% of grazing cattle land is land that cannot be cropped.
90% of what cattle eat for feed is forage and plant leftovers that humans cannot eat, serving as upcycled food.
50% of meat byproducts, such as the carcass, is used for other products like insulin, leather, footballs, and medical applications.

Overlooked Complexities

A climate-conscious diet is nuanced and complex as you can see from just looking at red meat. Even those with the best intentions may not understand its intricacies.

Let’s imagine a man hypothetically named “John” for a moment. John lives in California and loves the outdoors. He is passionate about the environment and is greatly concerned about his own carbon footprint. Because of this, he has opted for a vegetarian diet, often shaming his meat-eating friends for their “destructive” protein choices.

A few of John’s favorite locally-grown foods include avocados, peaches, almonds, and plums. Well-intentioned John may not know that these vegetarian options have their fair share of impact on the environment and that meat production is actually a massive opportunity for greenhouse gas (GHG) reduction.

Let’s take avocados:

Delicious and nutrient-dense, avocados are a staggeringly popular fruit among vegetarian and vegan dieters. However, did you know that avocados are considered monoculture plants, meaning that they are typically grown on a single parcel of land each year?

Monoculture crops are known to deplete soil because of a lack of biodiversity. Planting in the same place yearly strips nutrients from the earth, forcing farmers to use excess fertilizers to re-invigorate and restore soils for future plantings. While we know moderate fertilizer use can be sustainable, monoculture crops are generally worst for land degradation than polyculture crops.

Okay, well what about peaches?

Peaches are not the most environmentally destructive but John certainly did not realize just how large their water footprint is: it takes 109 gallons of water to make 1 pound of peaches. Peaches grown in areas with low-water reserves exacerbate water-shortage problems.

Almonds are a great treat!

They’re abundant in nutrients and energy-dense. But did you know it takes around 3.56 CO2e (Carbon dioxide equivalent) to produce 2.2 pounds of dry almonds? This is equal to a car driving about 8 and a half miles. Not to mention, it takes 1 to 3 gallons of water to just grow one almond, not including shelling and hulling.

While the water footprint is high, almonds can have a very small carbon footprint if responsibly farmed. To offset almond’s overall impact, be sure to mix up your nut choices—cashews, peanuts and walnuts have significantly smaller water footprints.

Please don’t take this as advice to eliminate avocadoes, peaches, and almonds from your diet; our bodies need nutrient-dense produce and nuts like these every day!

These examples are to shed some light on the the understated complexities of the foods we eat. We simply do not have the technology to properly provide transparency at every step of the supply chain with every food product to determine its water use, land degradation deforestation, and soil health, and so on.

But we can use trends to direct us to a diet that considers these factors in addition to others, like nutrient density.

Well-Intentioned Dieters

Like John, many of us quickly determine foods to be “good” or “bad,” when the truth is we often don’t know the environmental impact of how a grower farms or a processor packages. We may trust a brand, a label, or a certification, but be cognizant that each food carries with it its own unique footprint.

The only way to stop any environmental impact would be to stop…eating.

But we would be remiss if we did not circle back on our meat discussion. John vilifies his carnivore counterparts for their “destructive” meat consumption. While we know beef a significant contributor GHGs solutions, cattle operations are actually a massive part of a large-scale solution for the reduction of GHGs.

Utilizing livestock for land management and cattle grazing to increase soil microbiome ultimately helps with carbon sequestration. Regenerative ranching can have vast positive effects on our land long term.

If meat is part of your regular and varied diet, be sure to include turkey or chicken as they often require less water, less feed, and less land.

And look into sustainable cattle operations and brands that are transparent with their growing methods and ones use third parties to certify their regenerative practices or partners—you can often find this information on a brand’s website.

For the reasons you just read, some vegans who seek fruits, nuts, and dairy as a primary source of protein and nutrients can actually have a higher carbon or water footprint than a flexitarian dieter who eats one serving of meat per day, and likely struggles to get in their full daily nutrient compliment without protein powder.

Let’s help John find some alternate climate-conscious food choices, shall we?

Climate-conscious foods

Here are a few foods that fall within this category. Of course, we are not suggesting we eat only the following foods. We recommend a varied diet both for your health as well as the health of the environment.

Grains like quinoa, farro, and oats are much less resource-intensive to produce. They require less water and land than other foods, and can generally withstand various weather conditions, helping to reduce food waste. They are easily transported and can be stored for long periods.
Beans, Pulses, and Lentils are debatably the most easily accessible, affordable, and sustainable foods. These require little water to produce and are natural nitrogen stores, meaning they store nitrogen in the soil for other plants to use—even after their life cycle. They also tend to be a fair source of protein.
Nuts & Seeds are great sources of protein. While some nuts have a high-water footprint, cashews, peanuts, and walnuts are less water-intensive and are also a great source of protein and healthy fats.
Mushrooms are incredibly versatile and have a very low environmental impact. Mushrooms are excellent at utilizing byproducts of other plants for nutrients to grow—upcycling crop byproducts to support their own growth by using them as natural fertilizers. Mushrooms use as little as 2 gallons per pound and contribute nominal CO2 emissions. Additionally, they are not land-intensive crops and can be grown close together in dark areas.
Seaweed is a very cool plant that is full of beneficial nutritional value. It does not require any fertilizers to grow, and it can retain and store high amounts of phosphorus and nitrogen which can help to improve soil run-off. Bonus: it grows faster than plants on land, thus helping decrease CO2.

Regenerative ag practices

We have written at length about regenerative agriculture and its expansive role in combatting climate change. Because it is protective of existing lands AND focuses on regeneration it is debatably the most important variable in climate-conscious eating.

Many growers and farmers are now dedicating their production strategies to focusing on regeneration and sustainability. FoodInsights reports that 19% of US farmers are farming regeneratively, with Rabobank reporting that 70% of US farmers have taken steps towards implementing sustainable agricultural practices.

Because regenerative agriculture works to pull carbon from the air into stores in the soil, it quite literally has the potential to help reverse climate change. Regenerative ag is also not reserved for just organic or conventional farming.

Its strategies can be applied across the board. Brands like General Mills, Danone, Kellogg, Cargill, and Nestle, among others, are investing in regenerative technologies to rebuild biodiversity and eliminate deforestation.

Only buy what you’re going to eat

Food waste is the most important consideration when thinking about climate-conscious eating. The USDA’s Economic Research Service estimates food waste is between 30 to 40% of the food supply nationally. They also state that 31% of food loss is at the retail and consumer level, equaling 133 billion pounds and $161 billion worth of food.

Food waste occurs due to many reasons—spoilage, issues during drying, milling, or transporting, processing that exposes food to damage and equipment malfunction.

In some cases, it is actually due to consumers not properly understanding the differences between the “best by,” “use by,” “sell by,” and “best before” labels. Some well-meaning consumers will toss perfectly good foods in an effort to avoid food-borne illnesses when they are actually tossing out something that is perfectly edible.

43% of our total food waste in the U.S. comes from homes, so it is our responsibility to help combat this. Some common sources of food waste include coffee, milk, apples, greens, bread, potatoes, and cooked pasta.

So be sure to make deliberate shopping lists to avoid overbuying and cooking too much. Freeze foods or share with others if they can keep for future consumption, and know how to read your labels so you avoid throwing out perfectly good food!

Genetically-modified and engineered foods

While genetically-modified technologies have existed for some time now, the last five years have shown us the reality of what feeding a growing population will look like…and it is hitting consumers in the face.

A consumer report from Mintel detailed that the acceptance of GM technologies is rising, and consumers are now leaning into biotech as a major solution for both climate change combatant strategies and feeding the world.

Consumer acceptance of GM technologies is critical in developed countries for purchasing choices, but even more vital, and quite frankly, life-saving for underdeveloped countries that rely on higher yields and pest-control technologies to produce enough food to feed their populations.

Between higher crop yields, higher farm profits, and in some cases, lower pesticide use, GM technologies contribute to economic, environmental, and health benefits.

Studies have also shown that GM crops help reduce GHG emissions by supporting carbon sequestration in the soil. This is done by facilitating reduced tillage, lowering the need to put more land under plow, and, in turn, prevents excess CO2 emissions from land use.

Now when you see a GMO label on foods, remind yourself that you are choosing a food that is helping the world, not hurting it.

September 13, 2022March 7, 2024

Omega 3 & 6: What’s the difference?

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Covid has prompted many of us to be more cognizant of our health. Yet statistics show that the average American has increased fat intake in the last decade. This extra fat can be stored in the body, causing weight gain, inflammation, and increased white fat stores, all precursors to health issues.

So, how much fat are we supposed to eat? Is too much omega-6 fats the issue? And if so, how can we alter our diet to obtain the correct ratio? Let’s find out.

The Fats of Today

Most Americans consume a “Western diet,” where we’re not eating nearly enough fruits and vegetables, but too much sodium, sugar, and fat – specifically omega-6 fats.

But this way of eating is relatively new to us. At each meal in the 1900s, most Americans ate a large portion of carbs with their meat and vegetables; processed, high-fat foods were not readily available. But today’s diet reflects the irresistible convenience of fast foods and processed foods, putting that ratio to an astounding 15:1. The recommended amount by health officials is 4:1 Omega 6 to Omega 3.

Many of the foods we eat every day have plenty of omega-6 fats. This includes healthy nuts, seeds, and seed oils. However, fast food, fried foods, and too much oil used in food manufacturing are the biggest culprit of unhealthy omega 6 overconsumption, leading to a reduced intake of omega 3s found primarily in fatty fish, like salmon, avocadoes, and olive oil.

The disparity between omega 6 and omega 3 consumption over the last few decades could be why there has been a deluge of diseases with inflammation markers, such as cardiovascular disease, obesity, autoimmune diseases, and cancer. As we like to say, everything is in moderation, too much of any one thing can cause a problem, and omega 6s are no exception.

For instance, eating fast food, fried food, processed food, and skipping on healthy fish, fruits, and vegetables obviously will give you diseases you would rather avoid. Excess amounts of omega 6s, over 17 grams for men and 12 for women, especially as we age, can cause low-grade inflammation and a lower fat burn rate.

Yet various health organizations, including Mount Sinai and Harvard Health, still say this is not the case, and we should not be worried about our omega 6-to-omega 3 ratio as long as we’re eating the right foods in the right amounts. Harvard Health defends Omega 6s when responsibly consumed. Citing studies from the American Heart Association show they are safe and beneficial for the heart and circulation when appropriately consumed.

What do other experts have to say about this? Are we damaging our health with our Western diet?

We spoke with Dr. Lilly D’Angelo, President of Global Food and Beverage Technology Associates, LLC, to uncover the truth about omega-6 fatty acids and their potential adverse health effects. Dr. D’Angelo is an expert in the field. During her career working in the food and beverage industry, she studied omega-6 and 3 fats and their effects on the body.

“One commonality of these groups of fatty acids is that, they cannot be produced in our bodies by ourselves– we have to take them from our food. We have to rely on external sources”

– Dr. Lilly D’Angelo

Expert Take on Omega 3 & Omega 6 Relationship

There are pros and cons to both Omega-3 and Omega-6 fatty acids. Omega 3s contain eicosatetraenoic acid (EPA), and docosahexaenoic acid (DHA), along with alpha-linolenic acid (ALA). EPA and DHA both have beneficial anti-inflammatory components and provide various benefits. Omega 6, on the other hand, contains linolenic acid (LA), and this converts to arachidonic acid and gamma-linoleic acid, which is what’s primarily found in seed oils.

These fatty acids can aid in the repair and growth of skeletal muscle tissue. Both omega-6 and omega-3 fatty acids are essential in our diets because our bodies can’t make these components themselves. We need to get them from food!

The differences between these two can also be seen on a molecular level. Dr. D’Angelo explains that omega-3 fatty acids have a double bond at the #3 carbon counting from the end of the “tail” of a long chain fatty acid, whereas Omega-6 fatty acids have a double bond at the #6 carbon counting from the end of the “tail” of a long chain fatty acid. In the hydrogenated oil, a type of processed oil, the double bonds are removed by adding hydrogens and therefore prolong the shelf life of these oils, hence removed antioxidant benefits of these oils.

It’s like this – the more double bonds a fatty acid has, the more benefits it contains since these double bonds work like an antioxidant in the body, protecting our cells from damaging free radicals.

Many say that linoleic acid, which we know comes from Omega-6 fatty acids and has few double bonds, can cause inflammation in our arteries, blood clots, and blood vessel constriction. Research shows that EPA and DHA from Omega 3s are both anti-inflammatory, with DHA being even more beneficial than EPA. These acids cause the opposite reaction of LA improving cognitive function, lowering blood pressure, and improving eye health. This is why we need to eat MORE omega 3s than 6s.

In Defense of Omega 6…

They’re not all bad, and Dr. D’Angelo says we should not cut out all omega-6 fats from our diet. We need them, just not as much as we’re currently consuming. Omega-6 fats help us maintain bone health and metabolism and contribute to a healthy diet. But the amount and type of foods we eat determine a healthy omega 6 intake.

If we eat a healthy diet, with five or more servings of fruits and vegetables, at least 50 grams of lean protein, and 28 grams of nuts and seeds each day, then we’ll get plenty of omega 6s. Limiting the consumption of fast-food, fried foods, and too much oil will help keep us on the right track regarding the current Western diet ratio.

Initially, the recommended ratio of omega-6 to omega-3 was 10:1, but studies show that this ratio was even too much omega-6, and Dr. D’Angelo agrees. The new guidance recommends an omega-6 to omega-3 ratio of at least 5:1, if not even 4:1, or 2.5:1. These ratios have been shown to have numerous health benefits, including prevention of cardiovascular disease.

So what about seed oils? Dr. D’Angelo points out that eating seed oils is perfectly fine, and they should be used instead of olive oil in some cases, like making stir-fry or deep-fried foods, because olive oil has a lower smoke point, that makes the food less tasty. Seed oils can fry your foods for a shorter period, saving nutrients. However, as with anything, moderation is key. She states:

“Too much of anything isn’t a good thing.

Fruit is healthy, and we need it and should eat it daily, but too much fruit could have too much sugar for some. The same goes for omega 6. We need it for a healthy diet, but the negative effects can happen when we overdo it. When we fry, we cook with too much vegetable oil. Though it’s a good source of omega 6, it’s just too much.”

Let’s talk Omega 3s…

As stated above, omega-3s contain both DHA and EPA. DHA is what’s found in fatty fish like salmon. It’s also in omega-3 supplements, like fish oil vitamins. We should focus on our DHA intake because it has the best protective benefits against cardiovascular disease.

When it comes to eating omega 3s and specifically DHA, the more we can consume, the better. The American Heart Association recommends eating seafood twice a week for this reason. But other foods include DHA, as well.

If you look at the labels on some of your foods, DHA may be added. Dr. D’Angelo talked about when she worked for Coca-Cola, and they added DHA into the Minute Maid Orange Juice. It was a huge seller and helped consumers get their DHA.

Adding DHA is especially common in dairy products. Dr. D’Angelo says almost every brand has some DHA: yogurts, milks, and even kids’ drinks like chocolate milk. Some snacks can have omega 3s added, but may also use high amounts of oil, so it’s essential to read the entire label before consuming.

DHA is also added to infant formula. This is because mothers naturally have DHA in their milk, and Dr. D’Angelo says pregnant women and new mothers should take DHA supplements to increase the amount of DHA they give to their babies.

A few takeaways

Focusing on our 5:1 ratio of omega 6 to omega 3s is crucial to maintaining good health. So too, is increasing our consumption of omega 3s any way we can. Here are some ways you can do that:

Eat more fish – Fatty fish, like salmon and tuna, are the best source of DHA. Eating fatty fish twice a week is a great starting point. The list also includes trout, sardines, swordfish, mackerel, and mussels.
Take a fish oil supplement – Although we recommend getting our nutrients from whole foods, Dr. D’Angelo says she even takes a DHA supplement from fish oil or another source to ensure she gets as much DHA as possible. These supplements can be found in the vitamin section at any grocery store. But always talk to your doctor before starting any new supplements.
Consider the Mediterranean diet – We’ve discussed the Mediterranean diet before on D2D because it’s full of whole foods, fish, olive oil, and more that we need to lead a healthy lifestyle. D’Angelo says that those who follow a Mediterranean diet are the exception and have the correct ratio because the diet is full of whole foods with many omega 3s.
Include foods with both Omega 3 and Omega 6 properties – Although most foods have one or the other, some foods have a good ratio of both, like flax seeds, spinach, and mangoes.

September 4, 2022September 7, 2022

Digging In with Dr. Michael Swanson

Listen to our “Digging In” podcast to hear Dr. Michael Swanson, Wells Fargo Chief Agricultural Economist tell us why he believes there’s more to the food inflation story than just the scary numbers we see in headlines, or the bigger bill at the checkout counter. Learn more about where the real drivers of higher food costs are across our modern food chain. Listen to his comments on the mistakes we could make in the battle to combat climate change – mistakes that could do more harm than good to our environment. And pay special attention to his advice for consumers on dealing with rising food costs at the supermarket.

High food price inflation isn’t here to stay. And even with recent price increases, we’re still getting an exceptional deal on the food we buy today – and a much better deal than we did in the past. While some surprising factors will continue to place upward price pressure on certain parts of our food system, consumers still have the power to manage their food costs to avoid the worst effects of higher food costs.

It’s all on Dirt to Dinner’s podcast, Digging In, where we dig into subjects that help you better understand our modern food system and make informed choices with the food you eat.

August 30, 2022September 1, 2022

Fertilizer Restrictions’ Unintended Consequences

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Want to fight climate change right now? Need to meet short-term targets for reductions in greenhouse gases? Then restrict applications of certain fertilizers. That should work…right?

Maybe. Maybe not. The jury is still out. Why? Because of the gap between theory and practice… the ideal and the reality… the noble aspiration and the unintended consequences. It could be that we are pushing ideas too soon and too fast. For instance, if we were to eliminate or drastically reduce fossil fuels before wind and solar are ready for prime time, we would be riding our bicycles to the grocery store to buy only locally-produced food, a particularly hard feat in the dead of winter.

Matching idealism with practical reality

Idealism is a powerful driver of a better world. But it works best only if married to worldly reality. The solutions we all seek for our ag system’s sustainability and responsible role in managing climate issues will take time and cooperation, not a rush to ill-considered magic-bullet thinking and win-lose confrontation.

We’re seeing evidence of that all around us. The Netherlands is the world’s second-largest agricultural exporter, with annual sales of roughly $100 billion. But government officials are implementing controversial plans to mandate changes to farming practices to meet targeted reductions in nitrogen emissions and buy-out programs for lands that can’t meet specified targets. Producers have been outspoken in their concerns about the implications of such controls on the future of the farming sector.

Better still, ask farmers in Sri Lanka about the 2021 flash-cut to organic farming. Without available practical options to replace commercial fertilizers, farmers faced draconian reductions in farm output – and farm income. Reduced production threatened food shortages and dramatic price increases.

The resulting unrest saw an estimated 300,000 protestors take to the streets, prompting violence and forcing a government literally to flee for its life.

A proposed reduction in some fertilizer use by the Canadian government brought a flurry of opposition from farming and trade interests across the middle of the country, where wheat and other crop production is the economic lifeblood of more than one province.

But an interesting fact is that the countries using the most fertilizer are not yet in the political crosshairs.

The driving idea is to embrace new ag production techniques that overcome the problems identified with traditional commercial fertilization. Too much fertilizer, haphazardly applied, more frequently and copiously than needed, can actually harm the soil, deplete it of essential nutritive properties, lead to the release of too much carbon from the soil into the air, and harm the watersheds. Everybody seems to know that – including the farm community, and the fertilizer and input industry that serves them.

Superficially, it sounds oh-so-reasonable. After all, according to the Environmental Protection Agency (EPA), ag is supposed to account for about 11 percent of all greenhouse gas emissions. That’s substantially less than other sources, such as transportation (27%), electricity (25%), and industry (24%). The fertilizer industry alone is about 1.5%, mainly through using natural gas.

Finding the best balance point

Proper delivery of commercial fertilizers, such as precision farming, helps reduce these risks. It finds the optimal balance point between the use of costly inputs and the crop productivity that makes the difference between profit and loss for producers. The practical reality of farming is the existential need to operate profitably.

Many farmers already embrace sensible regulatory guidelines on fertilizer applications, such as those in Minnesota that spell out when and under what conditions nitrogen may be applied in fields. More broadly, producers are embracing soil-replenishing regenerative agricultural practices. It includes things such as expensive high-precision application equipment, sophisticated analysis of soil nutrient needs, and use of crops and cropping patterns that feed organic biomass back onto the soil to enrich it and make it healthier, among other practices. It means more minimum-till and no-till, and greater use of cover crops.

The roster of innovations and practical, real-world experimentation and data-based decisions expands every day – and not in a committee room or a lecture hall, but in the actual fields where the desire to do good and noble and rewarding things meets cold hard reality.

Also in reality, the key consideration is balance. Farmers aren’t indifferent to environmental issues. It’s more than a do-gooder syndrome. It’s recognition of their status as stewards of the land – people at the front lines of protecting and preserving the natural resources base that makes their lives and livelihoods possible. They want to do the right thing and are working like hell to find the optimal balance point in how to maximize productivity and protect the soil, water, and air that keep us all alive.

It’s simple: the world needs fertilizers to have a prayer of meeting the food needs of a growing world. It needs those fertilizers most in the parts of the world that can least afford them, and places where the alternatives to commercial fertilizers are most lacking.

The desired level of efficiency and productivity remains elusive in many parts of our world. It’s especially challenging in areas without the extensive investment needed to improve the availability of equipment and infrastructure essential to creating more biomass, or advancing education and support critical to higher productivity.

Is regenerative ag the same as organic farming?

Much of the support for mandated reductions in fertilizer applications is based on faith in alternative methods of delivering important plant nutrients. Proponents sometimes simplistically refer to this as greater reliance on ‘organic’ farming. After all, organic farming is predicated on avoiding the use of harmful chemicals.

Casual use of the term “organic’ may be a convenient shorthand for the idea of an environmentally friendly approach to food production. But is technically incorrect in this instance. ‘Organic’ farming is simply compliance with regulatory guidelines on the avoidance of a select group of chemicals in farming. It has nothing to do with the ecological effects of such practices.

In short, ‘organic’ farming is focused on how our food is produced, not the consequences of those practices on our environment – and most importantly, our soil. For instance, the yield per acre for organic corn, soybeans, and wheat is at least 40% less than its conventionally-grown counterpart. Which means, more land under plow to feed the world today. And all organic fertilizers are not manure-based. Organic farming is based on natural nutrients but many of them can be made synthetically.

The more recent thinking about innovative approaches to better fertilization practices is to focus on “regenerative” practices – the complex mix of crops, crop rotations, tillage practices, water use and other conservation practices that rehabilitate and renew topsoil. It focuses on making the soil work harder to provide its own necessary nutrients.

Regenerative agriculture encompasses a more holistic approach to the ultimate goal behind the fertilizer debate – which is building a sustainable food production system capable of meeting the rising demand for food – and especially plant proteins.

The world recognizes the need to take a new, bigger view of how fertilizers fit into the need for a kind of new Green Revolution. We’re moving to understand how to use fertilizers more wisely, and how to deliver critical soil nutrients more effectively and more sustainably. But the solution isn’t an either-or choice. It’s an “and” answer.

Commercial fertilizers, organic farming and the regenerative soil movement are partners in getting the absolute best from our existing natural resources, while actually enriching them in the process. They are partners not just in better management of carbon sequestration and reduced greenhouse gas emissions and best management of climate change. They are partners in feeding the world today and for future generations.

Even with aggressive implementation of soil-enriching practices and superior crop management practices, the responsible use of commercial fertilizers as a component of overall plant-nutrient management still promises to be the difference between failure and survival for many, many growers.