Podcast Ep. 25: Jared Regier – Vegetable Academy

Jared

Our guest today is Jared Regier.  Jared is the creator of Vegetable Academy in Saskatoon, Saskatchewan, Canada.  Vegetable Academy is designed to teach urban farming and small scale vegetable production.  We will discuss how the academy started, the impact they hope to have with sustainable agriculture, and more!

Check them out at the links below:

Vegetable Academy Website

Vegetable Academy Instagram

Additional Episode Links:

Podcast on iTunes

Podcast on Spotify

Podcast on Waypoint

Key points we will cover:

  • Start of Vegetable Academy
  • Agriculture in Canada
  • Sustainable Agriculture
  • “Ah-Ha” Moments with growers
  • How to start a small scale vegetable garden
  • Tips and Tricks with Gardening

Podcast Ep. 24: Will Leonard – Forestry

Will Leonard

Today our guest on the podcast is an old friend, Will Leonard.  Will is a forester in North West Florida and will talk to us about what all his job encompasses, how timber is harvested and much more.  Will is also going to touch base on the impact that hurricane Michael has had on the timber industry since it made landfall back in October of 2018.

Epiosde:

Additional Episode Links:

iTunes Link

Spotify Link

Key points we will cover:

  • Prepping the land for planting timber
  • Timber Harvesting
  • Pulpwood vs Saw timber
  • Pine tree species in Florida
  • Building relationships with timber growers
  • Hurricane Michael’s impact on the Florida Timber industry

Facts mentioned in the podcast:

  • 17 million acres of timber land in Florida
  • FL Forestry producers over 30,000 jobs
  • FL Forestry provides the state with $25 Billion in revenue
  • 72 Million tons of timer were destroyed from Hurricane Micheal which equals 3.5 million log trucks

Additional information

Never compare

Ever think the grass is greener on the other side?  Yeah, me too.  Especially when it comes to other podcasts.

A few days ago, my wife and I went to a wedding rehearsal dinner and tried to mingle with some of the guests.  The first person we talked with just so happened to be a podcast creator.  What are the odds?!  Sure, more people are turning to podcasts to get various messages out there, but how crazy is it that it’s the first person you meet at a rehearsal dinner had a successful podcast!?

We quickly talked numbers and about our messages and audience.  Austin was a host of the Captains Collective, a long forum interview podcast dedicated to learning from captains, and other leaders in the fishing industry.  He stated that they’ve had around 50,000 downloads and have just gotten signed with a podcast network and various sponsors.  How cool is that?!  A new podcast that’s really gaining traction and getting a cool message out there.

As cool as it was to hear from a fellow podcaster, I certainly started to get a little envious.  They have 50,000 downloads to our modest 2,000.  They have over 600 followers on their Instagram page, to our small amount of around 270.  Okay, I was more than a little envious.  I was very much envious.

But after a good little motivational talk from Allie, the wife, and adjusting back to reality, I realized our growth has been pretty good here at the Farm Traveler Podcast.  After recording around 27 episodes as of this post (19 of which are live now), I’ve learned a ton from some awesome people who have some pretty cool lines of work.  Dairy farmers in the UK, vegetable farmers around the United States, and I’ve even been able to interview several long time friends who work in the industry.

Although the message of food production hasn’t reached as many people as I would like just yet, it has found a pretty cool audience.  Below you will see some pretty neat stats about the show like countries and cities where people have listened to the podcast.

(The below stats are for our last 5 episodes.)

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UK, Australia, Denmark, California, and Washington, just to name a few?!   Our little podcast is slowly finding an audience around the country and around the world!  How cool is that?!  I can not believe it.  We have spent exactly $0 on marketing and we already achieved a great audience.  So all I can say, is THANK YOU.  Thank you for listening.  Thank you for following our little show.  Thank you for telling your friends and sharing our posts.

I hope our show continues to grow because the stories we share need to get out there.  People need to learn about the work that farmers do and the part we can all play in food sustainability.

I hope you’ve learned a thing or two, I certainly have.  I’ve most recently learned to be content with where you are.  And no matter the size of the audience, be grateful for them.  Metrics shouldn’t matter.  The conversations are the things that matter.

Thanks for listening to our show.  We’ve got some other great episodes on the way and I can’t for you to hear them!

Piece, love, and chicken grease.

-Trevor

The farm of the future

If you’re a lover of history, you’ve probably heard of the name, Nostradamus.  Nostradamus was a 16th-century French philosopher that is most famous for making scary accurate predictions about the future.  Some of those predictions include Napoleon, the Fire of London, the French Revolution, and even the JFK assassination.  For kicks, giggles, and as a good example, allow me to put on my Nostradamus Prediction Hat.  

Be it foretold that soon will come a day where the farmland becometh scarce.  Long gone will be the days of vast fields of crops.  In their wake will be warehouses as tall as the sky, filled with metal frames and metal robots.  However, these spaces will not only be filled with metal but also with greenery.  Greenery from crops and plants and money along this metal landscape.   

Ok, off with that hat.

As cities grow and more land is developed for houses, shopping centers, and amusement parks, farmland will slowly become a rare commodity.  Especially near large cities where fewer and fewer acres will be devoted to growing crops.  A shift is currently happening that is well ahead of the curb and is supplying urban areas with fresh produce that is locally grown.  That shift is warehouse farms.  These facilities are either new or old factory buildings, shipping containers, or unused space that is converted to an indoor urban farm.  These farms are built to use vertical space efficiently in order to grow as much as possible.  Most grow their produce using hydroponic systems that save 70% more water than regular crops and LED lights that give off the light waves that are specifically needed for plant growth.  Being indoors, crops aren’t affected by outside weather or pests and can grow year round no matter where the farm is located.

Take the video below for example.  In it, Bloomberg shares the story of an urban farmer and her role in creating the future of agriculture.  The growing process is just as scientific as growing regular crops and sometimes even more so.  The upfront costs are high, but once established, the steady year-round profits are well worth the initial investment.

There will always be a place for traditional farms and traditional agriculture.  Even if one day we are 3D printing steaks from home, I guarantee there will always be a market for regular beef or regular crops that are grown out in nature.  But in order for agriculture to continue into the future, it has to evolve with technology.

So what do you think?  Are you in a city that has some operations like this?  Or do you live in a rural community and don’t want to see cities encroach on your land?  Personally, I think even rural communities can and should have operations like the one above.

Now all I’ve got to do is see if Nostradamus said anything about agriculture.  And maybe even if he said anything about the decline of Justin Bieber.

Thanks and see you next time.

– Trevor

Launch of the Farm Traveler Podcast

The Farm Traveler Podcast is now live! 

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We are so excited to bring you interviews with farmers, ranchers, extension agents, teachers, and countless other people involved in the agriculture industry.  We hope this podcast not only better informs consumers but that it also gives individuals in the ag industry a chance to share their knowledge as well as their experiences.

Starting today, you can search for the Farm Traveler Podcast in iTunesSpotify or your favorite podcast app.

                               

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You can even listen to the podcasts on our website on the Podcasts page and follow the link to the podcast player.

Each week we will bring you a new episode, rotating between production agriculturalists one week and people working in the ag industry in supporting roles the next week.  Just a few examples of upcoming episodes: vegetable farmers in South Florida, extension agents from Texas and Maryland, dairy farmers, hop farmers, honey producers, and more!

Thank you for joining us on this venture.  If you enjoy the podcast, please subscribe and rate the podcast and of course, share it!  Or if you’d like to be on an episode, please email us at farmtravelerseries@gmail.com.

Thanks for stopping by!

-Trevor

Farmers Markets in London

I’ve heard that British food isn’t all that great.  Well, after having visited England during a last trip with the wife, I can happily report that British food is pretty darn tasty.  Sorry Ireland, I can’t vouch for you though.

We were in London for four days.  We ate at a Michelin Star restaurant, several hole-in-the-wall establishments, and a bunch of little bits from other restaurants.  Not once did we have a bad meal.  Perhaps my favorite was a gourmet hotdog restaurant called “Bubbledogs” where I had a hotdog with BBQ brisket and coleslaw on top.  We even ventured to a famous market called “Borough Market” and it was a site to see.

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We love going to farmers markets and I hope you do too.  It’s a great way to not only support local agriculture and meet farmers behind your food, but it’s also a great way to eat some delicious and fresh food.  In Borough Market, we saw cheesemakers, vegetable growers, butchers, sausage makers, fisherman, and the list goes on.

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All around the market were signs displaying “Buy Local”, “Locally Grown”, etc.  It was the first time I have ever seen the buy local movement outside the United States.  It’s such a cool feeling to know that consumers in a totally different country are taking it upon themselves to buy locally grown food and support those local farmers.  Although some of those farms are outside of London, they were still all British owned and operated businesses.  The money those consumers spend on their food items will go directly to those farmers; not to processors, distributors, or retailers.  Those farmers will get a much better share of the dollar than they would by traditional means.

Moral of the story is to buy local and support local farmers.  I’m now going to do my best to find local farms markets and buy local produce as much as I can.  And I encourage you to do the same.  It’s a trend that’s catching on all over the world and once we should all get behind.

Oh, in Dublin we tried haggis.  Not great…but also not bad.  4/10.  The Guinness was much better.

-Trevor

The future Farm Traveler Podcast

A few weeks ago we decided to dabble with the idea of starting a Farm Traveler podcast.  There’s got to be a million podcasts out there right?  So why start another one?  But the more we thought about it, the more practical it seemed.  I sat down and scrolled through my Facebook friends list and the Farm Traveler Instagram page and messaged as many people as I could that might be willing to be on the show.  I was hopeful but also doubtful that anyone would say yes.  Much to my surprise, we’ve got a boatload of guests who were willing and eager to be on the show!  After three weeks of planning, we already have 10 episodes finished and another 5 set for the next two weeks.  How crazy is that?!  So far we’ve covered cheese making, the olive industry in Texas, and Ag Ed programs in Georgia, just to name a few!

Now the point of this podcast is two-fold:

  1. Teach consumers about food production
  2. Provide a resource for farmers and individuals in the ag industry to share their stories

We all have a story to tell.  Farmers especially have countless stories of success, failure, and loss that are often overlooked.  I want to bring those stories to light so we can see who they really are and learn what we can do to better support American Agriculture.  I also think it’s best for consumers to learn about food production straight from the source and not a soccer-mom blog, a reality star doctor, or a friend they know that once stepped foot on a farm in middle school and claims they know everything about agriculture.  Let’s learn straight from the people in the Ag industry that are doing their part in bringing you the safest, most abundant food supply in the world.

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On April 6th, the Farm Traveler Podcast will officially launch on iTunes and Spotify.  Simply search on those platforms for ‘Farm Traveler Podcast’ or check our website.  On launch day, you will be able to listen to our first three episodes with the first being a detailed account of why we are doing the podcast and what you can expect over the course of the series.  We have interviewed vegetable producers, dairy farmers, cheese makers, Ag Ed professors, extension agents, and people working for a wide variety of companies in the ag industry.  Every week we will bring you a new episode in hopes of learning more about the ag industry and the people in it.

Stayed tuned to Farm Traveler for news and updates on the podcast.  Each week we will post who our guest is and what topics we will be discussing.  Now if you could…Tell EVERYONE you know about this podcast!  This isn’t a typical podcast, this is important!  Get the word out so we can crash Apple Podcasts because we have so much traffic for the podcast.  Seriously…if this happens I promise I’ll buy everyone a Chick-fil-A gift card.  No lie.

Thanks for stopping by and we can’t wait for you to listen to the Farm Traveler Podcast.

-Trevor

Robo Milkers

A recent podcast interview with a dairy farmer from Tennessee brought up a very interesting topic that I’ve totally forgotten about: robotic milking.

Imagine a future where farmers no longer have to spend hour after hour milking cows, sometimes up to for times a day.  Imagine a future where a cow can go and get milked whenever she felt like it and as often as she needed.  That future might not be that far off.  As a matter of fact, that future is now.

Currently, there are several types of robotic milking machines that take human labor almost entirely out of the equation.  Let’s go through exactly how this process works.

A Lely Astronaut robotic milking machine in operation. “There’s been a major increase in demand in the last eight to 10 years in Ireland and sales have grown exponentially since,” said Lely’s sales manager Aidan Fallon.

Robot milking machines allow cows the convenience to get milked whenever they need.  Once trained on where to go, a cow can enter the robot milker on her own and a dispenser drops down which allows the cow to eat while she’s getting milked.  A robotic arm then scans for the cows utter, cleans off the teats, and then attaches the milking unit to begin collecting milk.  Once done, the cow exits the machine and the milking unit is cleaned for the next cow.  The process continues whenever a cow feels like she needs to get milked.  Convenience for the cow and convenience for the farmer, a win/win.

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The robot milker also helps keep track of vital data of each cow as they are milked.  Each cow is fitted with a collar that has a sensor which is picked up by the robot milker.  It is able to track the amount of milk produced, times milked, and other data related to the health of the cow.  This helps farmers learn about the milk production cycle for each cow as well as the ability to monitor the milk quality.

Most of us know that dairy farming is by no means a super lucrative business, as many dairy farms across the U.S. are going under due to the ever-plummeting price of milk.  While this robot milker is quite costly, it does save labor costs as well as freeing up time for dairy farmers to accomplish other tasks around the farm.

As the ag industry continues to advance in means to save labor and time, these robotic milking machines will continue to grow in popularity.  However, I’m not sure if robotic milking has caught on to the almond milk industry.  I’ve heard that almond teats are almost too small to find.

 

That’s all for today.  Thanks for stopping by.

– Trevor

 

Stardew Valley. A perfect farming game?

Two of my favorite things are agriculture and video games (and please don’t mention the later to my wife).  Agriculture is a topic I grew fond of back in high school and have stuck with it ever since.  It’s a subject I’m very passionate about and am determined to better inform people about the industry that impacts them every single day.  Video games got my attention at an early age when I got my first console, a Play Station 1.  Countless weekends and sleepovers were spent playing racing games and even Halo once my friend Max got his first Xbox in middle school.  A few months ago I found quite possibly the best combination of agriculture and video games.  And that is Stardew Valley.

I won’t get into the specifics of how video games are made, but usually, they incorporate hundreds of employees at multimillion-dollar companies.  This game, however, was made by one guy.  Eric Barone wrote the story as well as the code for the game, designed quests, animations, all the artwork, soundtrack, and every other feature in the game.  This is something pretty rare in the gaming community, especially given the detail in this game.  His attention to detail has resulted in a cult following for this game.  I’ve been enjoying it for quite some time and as someone who loves agriculture, the farming aspects of the game are very accurate.  Which furthermore highlights Eric’s dedication to his craft.

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Stardew Valley is a beautiful farming simulator game where you take over your grandfather’s farm.  Once you arrive, you get to grow whatever you choose on your quaint little farm in the town of Stardew Valley.  The game includes seasons, holiday events, weather, crafting, and a plethora of other features that you can get lost in.  Only specific crops growing in particular seasons, you can over water or under water your crops, crows and other critters can kill some of your plants, and you can use fertilizers to help create bigger and better crops.  You can even raise farm animals like cows, goats, chickens, and pigs.  If you don’t milk the cows or goats every day they get grumpy, much like they do in real life!

This game has been a treat to play and is extremely relaxing after a busy day.  So, if you love agriculture, want a pleasant game to play every now and then, and have a spare $7, be sure to buy Stardew Valley on PC, Xbox, or on your iPhone.

Thanks for checking this article out and stay tuned for more.

-Trevor

 

 

 

 

 

Farm Traveler Podcast

As we refocus on Farm Traveler this year, a possible avenue we might venture down is a podcast.  Specifically, a podcast focused on interviewing farmers, ranchers, and anyone directly involved in the agriculture industry and hearing their stories.  Stories of success and stories of failure.  We hope to gain a better understanding of these individuals roles in agriculture, hardships they have faced, and what drives them.  We hope to help give you a glimpse of the people behind our food industry.

This is where we need your help.  If you or someone you might know might be interested, please contact us at farmtravelerseries@gmail.com.  We are looking for anyone involved in the indsutry agriculture, no matter if its past or present experience.  Feel free to pass on to anyone and everyone!

More to come soon!

New Year, New Focus

2019 is here and with it, a new opportunity to focus on what’s important.  This year, we are going to put more focus and more thought into Farm Traveler.  That means more articles, more videos, and more content.  All for the purpose of teaching more and more people about their food and about the agriculture industry.

This year prepare for:

Weekly articles

More Farm Traveler videos

More engaging social media posts

ETC!

Thanks for staying with us and prepare for a great 2019!

Honey Production and Issues in the Industry

Bee Facts

To get started with the wealth of bee knowledge that is about to commence, let’s begin with some interesting bee facts.  Bees are broken down into three types: queen bee, workers, and drones. Worker bees are undeveloped female bees that live for around 40 days and do all of the work in the hive such as collect honey and care for the larvae.  In those 40 days, worker bees will only gather about 1/10 of a teaspoon of honey. It takes about 556 worker bees to produce a pound of honey. Drones are male bees that only mate with the queen bee and then either die or are forced out of the hive.  And lastly, the queen bee is the only developed female bee in the hive and can produce 2000 eggs per day and can live anywhere from 1 to 5 years.

 

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Honey Production

Like you already know, bees collect nectar from plants.  As the nectar digests in their stomach, the “honey gut” as some call it, certain enzymes are added that turn the nectar into honey.  The bees then regurgitate the honey and transfer it to another bee.  This transfer happens about two to three times until the final worker bee deposits the honey into their honeycombs.  Once that honeycomb is full of honey, a human worker removes it from the hive and this begins the production process. The honeycombs are then put into a machine and spun at high speeds which force the honey out.  Once the honey is collected it is then heated to a high temperature which melts out the crystals. This temperature also causes any bee remnants, dirt, or pollen to rise to the surface of the honey where it is removed.  The honey is then heated again and strained and finally poured into bottles ready to be shelved.

 

Issues in the Honey Industry

Honey Adulteration is an issue you might not have heard of before.  Some countries, China being one of the most guilty, will add large amounts of syrup (usually from rice or other grains) and mix that with natural honey to create a honey-like product that they are able to sell at cheap prices.  This honey can pass most quality control tests and can even pose dangers to consumers. In the past, China has sold billions of dollars worth of honey to the United States at below market value, which creates a huge price competition with US honey producers that they are unable to compete with.

In recent years bee populations have continued to dwindle, all while the demand for honey has steadily risen.  Bees face a number of issues in their environments such as climate change, loss of habitat, disease spread, and chemical exposure.  Colony Collapse Disorder, or CCD, has become a prominent issue facing beekeepers.  The decline in bee populations has gotten so bad, some industry leaders have begun researching drone technology to create pollinating drones.  Check out NPR Article on these ‘Bee Drones’.

Another issue is hive theft.  During the winter, some beekeepers transport their hives to farms in warmer climates where their bees are able to pollinate plants on that farmland.  The bees are able to pollinate plants in the area, stock up on their honey, and the beekeeper gets a nice paycheck from the farmer.  It’s usually a win/win/win.  However, some beekeepers have experienced numerous cases of theft, California in particular.  Almond production is high in California due to increased demands in almond milk, almond flour, and other almondy products.  A few years ago, $800,000 worth of beehives were stolen from California farms that were housing those visiting bees.  As if beekeepers didn’t have enough to worry about, now they have to protect their bees from criminals looking to steal their way into the industry.

 

Buzz Local, Buy Local

Honey is a sweet treat we all love and use in numerous ways.  Continue to enjoy it as much as you can and support your local bees and beekeepers by buying local honey when and where you can.  Small mom and pop honey shops are all around this country and are a great way to support local business and a great way to satisfy your sweet tooth.

 

 

Sources:

How Products are Made: Honey

http://www.madehow.com/Volume-5/Honey.html

 

Canadian Honey Council

http://honeycouncil.ca/bee-facts/

The benefits of a Controlled Burn

Wildfires are a serious matter.  In our neck of the woods, a recent forest fire in Easpoint, FL destroyed hundreds of acres of land as well as almost 30 homes in the area.  Authorities are uncertain if it was due to a controlled burn or from a lightning strike.  While a controlled burn might be the culprit of this tragedy, 99% of the time, controlled burns can help prevent wildfires as well as promote a healthy forest, especially if that forest is a timber farm.  Let’s explain why.

Most controlled burns are done by trained foresters to help clear out the undergrowth in a forest.  This undergrowth not only takes away nutrients that the trees could use, they also block sunlight from young trees, and even harbor pests that could spread diseased to the local tree population.  Some species, like pine, prosper once a fire has occurred in their environment.  The high temperatures cause the pine cones to open and release seeds that spread onto the ground below.

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However, most wildfires, like the ones you might see on TV, are not caused by controlled burns but are in fact wildfires.  These wildfires are located in natural forests, ones that are not controlled burned for the health of that ecosystem, and usually have large amounts of undergrowth.  If drought has been common for a while in that area, any small fire or even a lightning strike could cause a fire and lead to thousands if not millions of dollars in damage.  These should go to prove how necessary controlled burns are and how they can prevent devastating wildfires.

We will learn more in the fall when we visit a timber farm and learn first hand how these wildfires are done.  Until then, we wish the best for the people of Eastpoint, and we will see you next time.

 

Raw Meat vs Cooked Meat

 

Hello and welcome to Farm Traveler where we’re not at a farm again, this is obviously a kitchen, but we will get to a farm one day.  I promise!

Today I’ve got some beef with you…literally.  We have some beef, pork, chicken and fish…well fish in the form of sushi.  So maybe you’ve wondered by you can eat some meats, like fish and beef raw or even just under cooked while other meats like pork and chicken need to be cooked thoroughly.  A lot of this has to do with how the item has been processed, stored and even cooked, ensuring that all the bacteria has been killed so you don’t get sick. But, if by chance you do get sick, most food borne illnesses are due to improper cooking techniques and not bad meats.  

Fish is relatively healthy to eat raw, so long that it has been frozen at some point before being consumed.  The freezing process kills off most bacteria, leaving it safe to eat, much like when you cook fish. That means technically gas station sushi should be ok to eat as long as it was frozen after being processed, but who really wants to take that chance?

Chicken and Pork are very different in that they need to be cooked thoroughly in order to kill off any bacteria, like salmonella and e.coli, that might be on the surface of the meat.  Chicken also has a less dense flesh then pork and even beef, which allows bacteria to travel deep into the flesh, all the more reason to make sure your chicken isn’t pink on the inside.  Cooking chicken to its ideal temperature of 165 degree F ensures all bacteria, both inside and on the surface, have been killed off, just like Han Solo in the Force Awakens.

Beef is a very dense meat, which doesn’t allow bacteria to penetrate the flesh.  But any bacteria that might be found on the surface can be killed off with a quick sear.  That’s why it’s totally okay to eat a rare steak.

Now, if you’ve ever cooked beef or almost any red meat, you may have noticed a red liquid before and even after you cook it.  Most people say ‘Oh, it’s just blood’ which is incorrect. When an animal is processed, all the blood is removed as quickly as possible to help ensure the freshness of the meat.  That red liquid is actually a mixture of water and myoglobin, with myoglobin being a protein found in the muscle. When meat is frozen, the water inside expands and then turns into ice crystals, those ice crystals then rupture the muscle cells.  When thawed out, that water is released from the cell and carry’s some myoglobin with it. The same thing happens with chicken but the liquid is less red due to smaller amounts of myoglobin. So next time your Uncle Phil says he likes his steak still bloody, call him out!

Now you know why some meats can be eaten raw, while others need to be cooked thoroughly in order to avoid getting a food borne illness.  And remember that keeping your cooking surfaces and your hands clean also helps prevent spreading any bacteria.

Thanks for joining us and please be sure to share this video and check out farm traveler at the links below.  Now, you’ll excuse me, dinner isn’t going to cook itself!

A Pro GMO documentary?

Podcasts are a new addiction of mine.  Driving to work or going on a long road trip can be much more entertaining while listening to Mike Rowe’s “The way I heard it” or even The Nerdist Podcasts.  One such podcast that came with a pleasant surprise was an episode of StarTalk Radio with Neil deGrasse Tyson (your personal astrophysicist) and his take on a documentary called, Food Evolution.  In the podcast, Neil chats with the documentary director as well as a food scientist on many issues surrounding GMOs.  And surprisingly, they all spoke very highly of the science behind GMOs.  I will be sure to drop a link to the podcast below, be sure to give it a listen the next time you run errands around town.

Some key points made by the podcast:

  • The term “Genetically Modified Organism” encompasses much more than plant varieties developed in a laboratory.
  • Scientific consensus is that GMOs pose no threat to health – instead focus should be on sustainable agriculture practices.
  • GMO’s have helped save populations in lower developed countries whose food supply is their main source of income.  An example being Uganda and their banana blight.
  • Technically Organic Produce can include GMO varieties.

Be sure to check out the StarTalk Radio Podcast mentioned above  – StarTalk Radio Podcast – https://www.startalkradio.net/show/understanding-gmos-future-food/

 

The documentary seems to cover many issues surrounding GMOs: Are GMOs harmful? Are they ruining the planet? Is organic produce healthier than GMOs?  Check out a trailer below!

Food Evolution Trailer

The trailer looks great, right?  Besides the person who stated, “I trust social media before I do doctors, the FDA, ….”  Please, never be as naive as her.  Do your research and only trust credible sources, aka NOT your social media feed.  If you are trusting your “followers” more than you trust a doctor, you may need to log off for a while and reevaluate your life choices.   

I haven’t had a chance to watch the documentary yet but certainly plan to.  Be on the look out for an article on it in the coming weeks.  It looks like a well developed film!

 

Still not convinced?  Agree or disagree with anything you heard?  Let us know, we look forward to continuing this discussion with you!

 

Thanks for stopping by!  See you next time.

-T