Food Truths https://thespoon.tech/food-truths/ en Copyright, The Spoon, 2025 In a world filled with food fiction, fables and half-truths, how do we build a better food future and save the planet while we’re at it? Without fooling ourselves. Debunking the common and audience-supplied food mythology with entertaining facts from a real, honest-to-goodness professional scientist. Combining policy, pragmatic takes, and a willingness to hear dissent, one scientist attempts to promote factual takes on food myths. https://megaphone.imgix.net/podcasts/eb31bd8c-c942-11ef-8638-cbfe40e46f10/image/bce069e8291ba9941f6aaa00c03b7c1a.jpg?ixlib=rails-4.3.1&max-w=3000&max-h=3000&fit=crop&auto=format,compress Food Truths https://thespoon.tech/food-truths/ episodic Food Truths Eric Schulze In a world filled with food fiction, fables and half-truths, how do we build a better food future and save the planet while we’re at it? Without fooling ourselves. Debunking the common and audience-supplied food mythology with entertaining facts from a real, honest-to-goodness professional scientist. Combining policy, pragmatic takes, and a willingness to hear dissent, one scientist attempts to promote factual takes on food myths. In a world filled with food fiction, fables and half-truths, how do we build a better food future and save the planet while we’re at it? Without fooling ourselves.

Debunking the common and audience-supplied food mythology with entertaining facts from a real, honest-to-goodness professional scientist. Combining policy, pragmatic takes, and a willingness to hear dissent, one scientist attempts to promote factual takes on food myths.

]]> Eric Schulze mike@thespoon.tech The Case for Cultivated Meat The Case for Cultivated Meat" (Part 1 of 2: Scaling, Capital, and the Path to Parity) Learn more about your ad choices. Visit megaphone.fm/adchoices Fri, 10 Apr 2026 17:29:00 -0000 full Eric Schulze The Case for Cultivated Meat" (Part 1 of 2: Scaling, Capital, and the Path to Parity) Learn more about your ad choices. Visit megaphone.fm/adchoices The Case for Cultivated Meat" (Part 1 of 2: Scaling, Capital, and the

Path to Parity)

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 1066 no The Price of Plenty (of Meat) with Maureen Ogle Maureen Ogle spent years tracing how Americans built one of the most productive and destructive food systems on earth. Her book, The Price of Plenty, is a history of meat in America: from colonial abundance to industrial consolidation to the present conundrum of cheap food and its costs. On this episode, Ogle unpacks the political economy of American meat: how the "paradox of plenty" shaped regulation, antitrust failure, and consumer entitlement across two centuries. We get into the infrastructure that made industrial meat all but inevitable, the public investment that served consolidation far more than smallholders, and what the historical record actually says about whether meaningful change is possible. History as diagnosis, not nostalgia. You can learn more about Maureen and her book, here https://maureenogle.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices Fri, 03 Apr 2026 21:09:00 -0000 full Eric Schulze Maureen Ogle spent years tracing how Americans built one of the most productive and destructive food systems on earth. Her book, The Price of Plenty, is a history of meat in America: from colonial abundance to industrial consolidation to the present conundrum of cheap food and its costs. On this episode, Ogle unpacks the political economy of American meat: how the "paradox of plenty" shaped regulation, antitrust failure, and consumer entitlement across two centuries. We get into the infrastructure that made industrial meat all but inevitable, the public investment that served consolidation far more than smallholders, and what the historical record actually says about whether meaningful change is possible. History as diagnosis, not nostalgia. You can learn more about Maureen and her book, here https://maureenogle.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices Maureen Ogle spent years tracing how Americans built one of the most productive and destructive food systems on earth. Her book, The Price of Plenty, is a history of meat in America: from colonial abundance to industrial consolidation to the present conundrum of cheap food and its costs. On this episode, Ogle unpacks the political economy of American meat: how the "paradox of plenty" shaped regulation, antitrust failure, and consumer entitlement across two centuries.

We get into the infrastructure that made industrial meat all but inevitable, the public investment that served consolidation far more than smallholders, and what the historical record actually says about whether meaningful change is possible.

History as diagnosis, not nostalgia. You can learn more about Maureen and her book, here https://maureenogle.com/

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3038 no Designing Dinner with Dr. Andrew Stout Dr. Andrew Stout trained in the lab that created the world's first cultured hamburger. Now, as the first full-time cellular agriculture faculty hire at Tufts University, he's building the next generation of food scientists and rescuing intellectual property from defunct startups to keep the field moving forward. In this episode, Stout and I dig into what it actually takes to design a new food from the cell up, how cellular agriculture is maturing as a scientific discipline, and why building products in today's brutal funding environment is forcing a different kind of creativity. If you think food science is just about what's on your plate, this conversation will change that. Learn more about Dr. Stout's work at Tufts (link in show notes). https://engineering.tufts.edu/bme/people/faculty/andrew-stout  Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 19 Feb 2026 17:34:00 -0000 full Eric Schulze Dr. Andrew Stout trained in the lab that created the world's first cultured hamburger. Now, as the first full-time cellular agriculture faculty hire at Tufts University, he's building the next generation of food scientists and rescuing intellectual property from defunct startups to keep the field moving forward. In this episode, Stout and I dig into what it actually takes to design a new food from the cell up, how cellular agriculture is maturing as a scientific discipline, and why building products in today's brutal funding environment is forcing a different kind of creativity. If you think food science is just about what's on your plate, this conversation will change that. Learn more about Dr. Stout's work at Tufts (link in show notes). https://engineering.tufts.edu/bme/people/faculty/andrew-stout  Learn more about your ad choices. Visit megaphone.fm/adchoices Dr. Andrew Stout trained in the lab that created the world's first cultured hamburger. Now, as the first full-time cellular agriculture faculty hire at Tufts University, he's building the next generation of food scientists and rescuing intellectual property from defunct startups to keep the field moving forward. In this episode, Stout and I dig into what it actually takes to design a new food from the cell up, how cellular agriculture is maturing as a scientific discipline, and why building products in today's brutal funding environment is forcing a different kind of creativity. If you think food science is just about what's on your plate, this conversation will change that.


Learn more about Dr. Stout's work at Tufts (link in show notes). https://engineering.tufts.edu/bme/people/faculty/andrew-stout 

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]]> 3604 no The Future of Meat with Bruce Friedrich Summary In this episode of Food Truths, Eric interviews Bruce Friedrich, founder of the Good Food Institute and author of the brand new book, Meat. Eric and Bruce discuss the evolution of meat consumption, the inefficiencies of traditional meat production, and the rise of alternative proteins. They explore the challenges and criticisms faced by the alternative protein industry, the economic and environmental implications of meat consumption, and the future of food production. Bruce talks about his new book (find out more via the link below), emphasizing the need for innovation and the importance of addressing global hunger and sustainability. Bruce's new book: https://meatbook.org/ Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 03 Feb 2026 16:36:00 -0000 full Eric Schulze Summary In this episode of Food Truths, Eric interviews Bruce Friedrich, founder of the Good Food Institute and author of the brand new book, Meat. Eric and Bruce discuss the evolution of meat consumption, the inefficiencies of traditional meat production, and the rise of alternative proteins. They explore the challenges and criticisms faced by the alternative protein industry, the economic and environmental implications of meat consumption, and the future of food production. Bruce talks about his new book (find out more via the link below), emphasizing the need for innovation and the importance of addressing global hunger and sustainability. Bruce's new book: https://meatbook.org/ Learn more about your ad choices. Visit megaphone.fm/adchoices Summary


In this episode of Food Truths, Eric interviews Bruce Friedrich, founder of the Good Food Institute and author of the brand new book, Meat. Eric and Bruce discuss the evolution of meat consumption, the inefficiencies of traditional meat production, and the rise of alternative proteins. They explore the challenges and criticisms faced by the alternative protein industry, the economic and environmental implications of meat consumption, and the future of food production. Bruce talks about his new book (find out more via the link below), emphasizing the need for innovation and the importance of addressing global hunger and sustainability.


Bruce's new book: https://meatbook.org/



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]]> 3221 yes Goodbye Red Dye and Hello New Food Pyramid! (CES Live Session) In this live onstage session, Food Truths host Eric Schulze discusses the rapidly changing food business and regulatory environment, including the just-announced (an hour before the panel!) new food pyramid, with a fantastic panel of food experts. Eric's guests in this session include Juliana Bernalostos-Boy, the Chief Innovation Officer for Ingredion; Dana McCauley, the CEO of the Canadian Food Innovation Network; Brittany Kovacevik, the Managing Director at Culinex; and Carolyn O'Neil, Nutritionist & Host of the Watch What You Eat podcast (on The Spoon Podcast Network). The panelists discuss the shift in dietary recommendations, the challenges of reformulating products, and the need for clear definitions in food policy. They emphasize the importance of transparency and consumer education in navigating these changes, as well as the potential for innovation in response to new guidelines. Learn more about your ad choices. Visit megaphone.fm/adchoices Fri, 30 Jan 2026 19:02:00 -0000 full Eric Schulze In this live onstage session, Food Truths host Eric Schulze discusses the rapidly changing food business and regulatory environment, including the just-announced (an hour before the panel!) new food pyramid, with a fantastic panel of food experts. Eric's guests in this session include Juliana Bernalostos-Boy, the Chief Innovation Officer for Ingredion; Dana McCauley, the CEO of the Canadian Food Innovation Network; Brittany Kovacevik, the Managing Director at Culinex; and Carolyn O'Neil, Nutritionist & Host of the Watch What You Eat podcast (on The Spoon Podcast Network). The panelists discuss the shift in dietary recommendations, the challenges of reformulating products, and the need for clear definitions in food policy. They emphasize the importance of transparency and consumer education in navigating these changes, as well as the potential for innovation in response to new guidelines. Learn more about your ad choices. Visit megaphone.fm/adchoices In this live onstage session, Food Truths host Eric Schulze discusses the rapidly changing food business and regulatory environment, including the just-announced (an hour before the panel!) new food pyramid, with a fantastic panel of food experts.

Eric's guests in this session include Juliana Bernalostos-Boy, the Chief Innovation Officer for Ingredion; Dana McCauley, the CEO of the Canadian Food Innovation Network; Brittany Kovacevik, the Managing Director at Culinex; and Carolyn O'Neil, Nutritionist & Host of the Watch What You Eat podcast (on The Spoon Podcast Network).

The panelists discuss the shift in dietary recommendations, the challenges of reformulating products, and the need for clear definitions in food policy. They emphasize the importance of transparency and consumer education in navigating these changes, as well as the potential for innovation in response to new guidelines.


Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2515 yes Right in Front our Eyes: Ross Milne of Leaft Foods Did you know the most abundant protein in the world is from plants, not animals? You eat it in ever green leafed plant, but now CEO Ross Milne and his team of New Zealand-based Leaft Foods are bringing this protein, Rubisco, to your plate. Rubisco is one of the most important proteins to ever exist - it ensures light and CO2 get converted into sugar and releasing that ever-so-important Oxygen for us to breathe. Ross teaches me about what it took to make Rubisco a food ingredient, its untapped potential, and how he approaches innovation. You can learn more about Ross and Leaft Foods here https://www.leaftfoods.com/.  Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 23 Dec 2025 18:57:00 -0000 full Eric Schulze Did you know the most abundant protein in the world is from plants, not animals? You eat it in ever green leafed plant, but now CEO Ross Milne and his team of New Zealand-based Leaft Foods are bringing this protein, Rubisco, to your plate. Rubisco is one of the most important proteins to ever exist - it ensures light and CO2 get converted into sugar and releasing that ever-so-important Oxygen for us to breathe. Ross teaches me about what it took to make Rubisco a food ingredient, its untapped potential, and how he approaches innovation. You can learn more about Ross and Leaft Foods here https://www.leaftfoods.com/.  Learn more about your ad choices. Visit megaphone.fm/adchoices Did you know the most abundant protein in the world is from plants, not animals? You eat it in ever green leafed plant, but now CEO Ross Milne and his team of New Zealand-based Leaft Foods are bringing this protein, Rubisco, to your plate.

Rubisco is one of the most important proteins to ever exist - it ensures light and CO2 get converted into sugar and releasing that ever-so-important Oxygen for us to breathe.

Ross teaches me about what it took to make Rubisco a food ingredient, its untapped potential, and how he approaches innovation. You can learn more about Ross and Leaft Foods here https://www.leaftfoods.com/. 

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3000 no Solving Infant Food Allergies with Meenal Lele Today's guest is Meenal Lele, CEO and Founder of Hanimune Therapeutics. Meenal joins the show to discuss a complex and frustating issue for many parents and children: food allergies. Food allergies are becoming more frequently diagnosed as we learn how children's genetics, environment, and microbiomes develop in response to foods. Meenal's food brand, Lil Mixins, is solving this with thoughtful adherence to the latest consensus science on food allergies and how best to approach reducing food allergies in children. Despite my immunology background, I learned so much from Meenal. You can learn more about Meenal and Lil Mixins here: Hamimune Therapeutics https://www.hanimunetherapeutics.com/, Lil Mixins https://www.lilmixins.com/, and Meenal https://www.linkedin.com/in/meenallele/ Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 18 Dec 2025 02:18:00 -0000 full Eric Schulze Today's guest is Meenal Lele, CEO and Founder of Hanimune Therapeutics. Meenal joins the show to discuss a complex and frustating issue for many parents and children: food allergies. Food allergies are becoming more frequently diagnosed as we learn how children's genetics, environment, and microbiomes develop in response to foods. Meenal's food brand, Lil Mixins, is solving this with thoughtful adherence to the latest consensus science on food allergies and how best to approach reducing food allergies in children. Despite my immunology background, I learned so much from Meenal. You can learn more about Meenal and Lil Mixins here: Hamimune Therapeutics https://www.hanimunetherapeutics.com/, Lil Mixins https://www.lilmixins.com/, and Meenal https://www.linkedin.com/in/meenallele/ Learn more about your ad choices. Visit megaphone.fm/adchoices Today's guest is Meenal Lele, CEO and Founder of Hanimune Therapeutics. Meenal joins the show to discuss a complex and frustating issue for many parents and children: food allergies. Food allergies are becoming more frequently diagnosed as we learn how children's genetics, environment, and microbiomes develop in response to foods.

Meenal's food brand, Lil Mixins, is solving this with thoughtful adherence to the latest consensus science on food allergies and how best to approach reducing food allergies in children.

Despite my immunology background, I learned so much from Meenal. You can learn more about Meenal and Lil Mixins here: Hamimune Therapeutics https://www.hanimunetherapeutics.com/,

Lil Mixins https://www.lilmixins.com/, and Meenal https://www.linkedin.com/in/meenallele/

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2881 no Beer from Bread and Food Waste Today's guest is Naman Tekriwal, Co-Founder and COO of Breer, a Hong Kong-based company that makes beer from excess bread that would be otherwise wasted or thrown away. Naman and his team make the case that delicious food can be made from the stuff we may want to throw away. Naman walks me through how bread is turned into beer, why local specialities make very loyal customers, and how you start a company that treats its customers as shareholders. We also talk about how Naman's journey to Breer and our shared loved for Slavic fermented beverages. You can find more about Naman here and his company here. Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 20 Nov 2025 22:35:00 -0000 full Eric Schulze Today's guest is Naman Tekriwal, Co-Founder and COO of Breer, a Hong Kong-based company that makes beer from excess bread that would be otherwise wasted or thrown away. Naman and his team make the case that delicious food can be made from the stuff we may want to throw away. Naman walks me through how bread is turned into beer, why local specialities make very loyal customers, and how you start a company that treats its customers as shareholders. We also talk about how Naman's journey to Breer and our shared loved for Slavic fermented beverages. You can find more about Naman here and his company here. Learn more about your ad choices. Visit megaphone.fm/adchoices Today's guest is Naman Tekriwal, Co-Founder and COO of Breer, a Hong Kong-based company that makes beer from excess bread that would be otherwise wasted or thrown away. Naman and his team make the case that delicious food can be made from the stuff we may want to throw away. Naman walks me through how bread is turned into beer, why local specialities make very loyal customers, and how you start a company that treats its customers as shareholders. We also talk about how Naman's journey to Breer and our shared loved for Slavic fermented beverages. You can find more about Naman here and his company here.

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3022 Making Coffee Without Coffee: Prefer CEO Jake Berber Today's guest is CEO and Co-founder of Prefer, Jake Berber. Jake and his Singapore-based team are working to bring the cost of coffee down by producing authentic coffee that is bean-free. They do this by producing the flavors and aromas of coffee through a state of the art fermentation process, no coffee plant needed. Why go around the coffee plant altogether? Well, the cost of coffee has exploded, climate change is adding difficulty to producing it, and there is a huge demand for foods that have coffee flavor. So, Jake and his team have developed a new way to produce it. And what makes this so interesting is Jake's view on how to build a food company in such a competitive environment - cleverly building consumer trust on price and quality and not on technology value. Many neat lessons for any folks building food products using new technologies. You can learn more about Prefer here [https://www.prefer.coffee/] and Jake here [https://www.linkedin.com/in/jakeberber/] Learn more about your ad choices. Visit megaphone.fm/adchoices Fri, 19 Sep 2025 21:21:00 -0000 full Eric Schulze Today's guest is CEO and Co-founder of Prefer, Jake Berber. Jake and his Singapore-based team are working to bring the cost of coffee down by producing authentic coffee that is bean-free. They do this by producing the flavors and aromas of coffee through a state of the art fermentation process, no coffee plant needed. Why go around the coffee plant altogether? Well, the cost of coffee has exploded, climate change is adding difficulty to producing it, and there is a huge demand for foods that have coffee flavor. So, Jake and his team have developed a new way to produce it. And what makes this so interesting is Jake's view on how to build a food company in such a competitive environment - cleverly building consumer trust on price and quality and not on technology value. Many neat lessons for any folks building food products using new technologies. You can learn more about Prefer here [https://www.prefer.coffee/] and Jake here [https://www.linkedin.com/in/jakeberber/] Learn more about your ad choices. Visit megaphone.fm/adchoices Today's guest is CEO and Co-founder of Prefer, Jake Berber. Jake and his Singapore-based team are working to bring the cost of coffee down by producing authentic coffee that is bean-free. They do this by producing the flavors and aromas of coffee through a state of the art fermentation process, no coffee plant needed.

Why go around the coffee plant altogether? Well, the cost of coffee has exploded, climate change is adding difficulty to producing it, and there is a huge demand for foods that have coffee flavor. So, Jake and his team have developed a new way to produce it. And what makes this so interesting is Jake's view on how to build a food company in such a competitive environment - cleverly building consumer trust on price and quality and not on technology value.

Many neat lessons for any folks building food products using new technologies.

You can learn more about Prefer here [https://www.prefer.coffee/] and Jake here [https://www.linkedin.com/in/jakeberber/]

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2490 no The Reality of Ultra-Processed Foods: Ep 2 "Real Foods" Today's guest is Professor Charlotte Biltekoff, author, researcher, and lecturer at UC Davis. Dr. Biltekoff focuses on how good food became 'real' in the beginning of the 21st century and how the food industry has responded to increasingly negative public views of processed foods. She has turned her sights on ultra processed foods (UPFs) and the confusion on what they are and are not. Most important, she unpacks the history of how we got this point, with a large discussion about food science, food scientism, and naturalism. We end up having a discussion about the nature of knowledge and nutrition and how our cultural backgrounds really frame how we think about UPFs and food's goodness overall. As a scientist and policy maker, I learned so much from Charlotte, and I think you will too. You can learn more about Charlotte and her work here [https://www.charlottebiltekoff.com/] and you can find links to her book, Real Food, Real Facts, here [https://www.ucpress.edu/books/real-food-real-facts/epub-pdf] and Eating Right in America, here [https://www.amazon.com/Eating-Right-America-Cultural-Politics/dp/0822355590]. Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 28 Aug 2025 17:37:00 -0000 full Eric Schulze Today's guest is Professor Charlotte Biltekoff, author, researcher, and lecturer at UC Davis. Dr. Biltekoff focuses on how good food became 'real' in the beginning of the 21st century and how the food industry has responded to increasingly negative public views of processed foods. She has turned her sights on ultra processed foods (UPFs) and the confusion on what they are and are not. Most important, she unpacks the history of how we got this point, with a large discussion about food science, food scientism, and naturalism. We end up having a discussion about the nature of knowledge and nutrition and how our cultural backgrounds really frame how we think about UPFs and food's goodness overall. As a scientist and policy maker, I learned so much from Charlotte, and I think you will too. You can learn more about Charlotte and her work here [https://www.charlottebiltekoff.com/] and you can find links to her book, Real Food, Real Facts, here [https://www.ucpress.edu/books/real-food-real-facts/epub-pdf] and Eating Right in America, here [https://www.amazon.com/Eating-Right-America-Cultural-Politics/dp/0822355590]. Learn more about your ad choices. Visit megaphone.fm/adchoices Today's guest is Professor Charlotte Biltekoff, author, researcher, and lecturer at UC Davis. Dr. Biltekoff focuses on how good food became 'real' in the beginning of the 21st century and how the food industry has responded to increasingly negative public views of processed foods. She has turned her sights on ultra processed foods (UPFs) and the confusion on what they are and are not.

Most important, she unpacks the history of how we got this point, with a large discussion about food science, food scientism, and naturalism. We end up having a discussion about the nature of knowledge and nutrition and how our cultural backgrounds really frame how we think about UPFs and food's goodness overall.

As a scientist and policy maker, I learned so much from Charlotte, and I think you will too.

You can learn more about Charlotte and her work here [https://www.charlottebiltekoff.com/] and you can find links to her book, Real Food, Real Facts, here [https://www.ucpress.edu/books/real-food-real-facts/epub-pdf] and Eating Right in America, here [https://www.amazon.com/Eating-Right-America-Cultural-Politics/dp/0822355590].

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3627 no Navigating the New World Order in Food The food industry is changing faster than ever. New regulations, shifting political climate, and generational shifts in consumer attitudes. What do food leaders do about it? We will discuss and answer your questions in this informative panel! Join food scientist and podcast host of Food Truths podcast Eric Schulze as he discusses the state of the food innovation landscape with Amy Taylor (Zevia), Sanah Baig (Executive Director | Plant Based Foods Institute), Dana McCauley, (CEO, Canadian Food Innovation Network). Learn more about your ad choices. Visit megaphone.fm/adchoices Wed, 20 Aug 2025 20:14:00 -0000 full Eric Schulze The food industry is changing faster than ever. New regulations, shifting political climate, and generational shifts in consumer attitudes. What do food leaders do about it? We will discuss and answer your questions in this informative panel! Join food scientist and podcast host of Food Truths podcast Eric Schulze as he discusses the state of the food innovation landscape with Amy Taylor (Zevia), Sanah Baig (Executive Director | Plant Based Foods Institute), Dana McCauley, (CEO, Canadian Food Innovation Network). Learn more about your ad choices. Visit megaphone.fm/adchoices The food industry is changing faster than ever. New regulations, shifting political climate, and generational shifts in consumer attitudes. What do food leaders do about it?

We will discuss and answer your questions in this informative panel! Join food scientist and podcast host of Food Truths podcast Eric Schulze as he discusses the state of the food innovation landscape with Amy Taylor (Zevia), Sanah Baig (Executive Director | Plant Based Foods Institute), Dana McCauley, (CEO, Canadian Food Innovation Network).

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3556 no RFK & MAHA Today's episode is bringing back friend of the pod, Helena Bottemiller Evich, Founder and Editor-in-chief at Food Fix, one the sharpest food policy sources to exist. We're also joined by her colleague and policy wonk, Theodore Ross, Editor-in-chief of The Food and Environment Reporting Network. Helena and Theodore together have been monitoring RFK's MAHA movement, and we come back to check in on where MAHA is going, if anywhere. Turns out there may be a hint of policy thesis somewhere in there, and we try to tease it out. Also, we attempt to define the paradox that seems to be brewing in HHS that will eventually come to head. You can learn more about MAHA, food policy, and our guests on Helena and Theodore's very own pod, Forked. [https://thefern.org/podcasts/forked] Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 05 Aug 2025 22:32:00 -0000 full Eric Schulze Today's episode is bringing back friend of the pod, Helena Bottemiller Evich, Founder and Editor-in-chief at Food Fix, one the sharpest food policy sources to exist. We're also joined by her colleague and policy wonk, Theodore Ross, Editor-in-chief of The Food and Environment Reporting Network. Helena and Theodore together have been monitoring RFK's MAHA movement, and we come back to check in on where MAHA is going, if anywhere. Turns out there may be a hint of policy thesis somewhere in there, and we try to tease it out. Also, we attempt to define the paradox that seems to be brewing in HHS that will eventually come to head. You can learn more about MAHA, food policy, and our guests on Helena and Theodore's very own pod, Forked. [https://thefern.org/podcasts/forked] Learn more about your ad choices. Visit megaphone.fm/adchoices Today's episode is bringing back friend of the pod, Helena Bottemiller Evich, Founder and Editor-in-chief at Food Fix, one the sharpest food policy sources to exist. We're also joined by her colleague and policy wonk, Theodore Ross, Editor-in-chief of The Food and Environment Reporting Network. Helena and Theodore together have been monitoring RFK's MAHA movement, and we come back to check in on where MAHA is going, if anywhere.

Turns out there may be a hint of policy thesis somewhere in there, and we try to tease it out. Also, we attempt to define the paradox that seems to be brewing in HHS that will eventually come to head. You can learn more about MAHA, food policy, and our guests on Helena and Theodore's very own pod, Forked. [https://thefern.org/podcasts/forked]

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 2270 no The Reality of Ultra-Processed Foods: Ep 1 Dr. Richard Black Today's guest marks the beginning of a limited series here on Food Truths where we will dive into the reality, frustrations, and misinformation surrounding ultra-processed foods. There's a lot of conflicting information, and we are going to speak to a variety of experts to understand what an UPF is and is not. The answers may really surprise you. Today, we kick things off with WISECode's Chief Scientific Officer, Dr. Richard Black, award-winning nutrition scientist and Tufts University Professor. He tells the story of how the term UPF came to be, what they got right, wrong, and how he and his team have developed a new, more intuitive way to think about UPFs when you are at the grocery store. You can learn more about Richard here [https://www.linkedin.com/in/rblackwisecodeai/] and more about WISECode and the free datatsets and UPF app here [https://wisecode.ai/]. Tune in for more in-depth conversations about UPFs and the importance of knowing what is and what is not ultraprocessed in your diet in the coming weeks. Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 24 Jul 2025 19:16:00 -0000 full Eric Schulze Today's guest marks the beginning of a limited series here on Food Truths where we will dive into the reality, frustrations, and misinformation surrounding ultra-processed foods. There's a lot of conflicting information, and we are going to speak to a variety of experts to understand what an UPF is and is not. The answers may really surprise you. Today, we kick things off with WISECode's Chief Scientific Officer, Dr. Richard Black, award-winning nutrition scientist and Tufts University Professor. He tells the story of how the term UPF came to be, what they got right, wrong, and how he and his team have developed a new, more intuitive way to think about UPFs when you are at the grocery store. You can learn more about Richard here [https://www.linkedin.com/in/rblackwisecodeai/] and more about WISECode and the free datatsets and UPF app here [https://wisecode.ai/]. Tune in for more in-depth conversations about UPFs and the importance of knowing what is and what is not ultraprocessed in your diet in the coming weeks. Learn more about your ad choices. Visit megaphone.fm/adchoices Today's guest marks the beginning of a limited series here on Food Truths where we will dive into the reality, frustrations, and misinformation surrounding ultra-processed foods. There's a lot of conflicting information, and we are going to speak to a variety of experts to understand what an UPF is and is not.

The answers may really surprise you. Today, we kick things off with WISECode's Chief Scientific Officer, Dr. Richard Black, award-winning nutrition scientist and Tufts University Professor. He tells the story of how the term UPF came to be, what they got right, wrong, and how he and his team have developed a new, more intuitive way to think about UPFs when you are at the grocery store.

You can learn more about Richard here [https://www.linkedin.com/in/rblackwisecodeai/] and more about WISECode and the free datatsets and UPF app here [https://wisecode.ai/].

Tune in for more in-depth conversations about UPFs and the importance of knowing what is and what is not ultraprocessed in your diet in the coming weeks.

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3734 no Cultured Chocolate Today's guest is Dr. Steven Lang, Vice President of Science and Technology for cultured chocolate company, California Cultured. Steve and his team are designing your favorite chocolate products and making them directly from cocoa cells rather than growing the entire tree. Yes, designing and making real cocoa powder directly from the plant cells of the cocoa tree, virtually no tree needed. Steve has worked in many different industries, first in making biopharmaceuticals, then making cultivated meat, and now designing cocoa from the cell up. We talk about what it's like to be a biologist in today's food world and why making drugs makes for better food production. You can learn more about California Cultured here, and about Steve here. https://www.cacultured.com/   &  https://www.linkedin.com/in/steven-lang-b003406/ Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 08 Jul 2025 17:06:00 -0000 full Eric Schulze Today's guest is Dr. Steven Lang, Vice President of Science and Technology for cultured chocolate company, California Cultured. Steve and his team are designing your favorite chocolate products and making them directly from cocoa cells rather than growing the entire tree. Yes, designing and making real cocoa powder directly from the plant cells of the cocoa tree, virtually no tree needed. Steve has worked in many different industries, first in making biopharmaceuticals, then making cultivated meat, and now designing cocoa from the cell up. We talk about what it's like to be a biologist in today's food world and why making drugs makes for better food production. You can learn more about California Cultured here, and about Steve here. https://www.cacultured.com/   &  https://www.linkedin.com/in/steven-lang-b003406/ Learn more about your ad choices. Visit megaphone.fm/adchoices Today's guest is Dr. Steven Lang, Vice President of Science and Technology for cultured chocolate company, California Cultured. Steve and his team are designing your favorite chocolate products and making them directly from cocoa cells rather than growing the entire tree.

Yes, designing and making real cocoa powder directly from the plant cells of the cocoa tree, virtually no tree needed. Steve has worked in many different industries, first in making biopharmaceuticals, then making cultivated meat, and now designing cocoa from the cell up.

We talk about what it's like to be a biologist in today's food world and why making drugs makes for better food production. You can learn more about California Cultured here, and about Steve here.

https://www.cacultured.com/   &  https://www.linkedin.com/in/steven-lang-b003406/

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3444 no We are eating the Earth with Mike Grunwald Climate journalist Mike Grunwald joins the pod today to walk us through his latest book, We Are Eating the Earth. Mike is an accomplished writer and and thinker about the world we feed today and what a fed world looks like tomorrow. Mike and I discuss the best and worst parts of our current food production system. There's a lot to love about how we make food (It's safe! It's abundant!), and what is rapidly hurting our future and our children's lives (like how we grow protein) and what what can and should be done to ensure a more verdant future. You can learn more about Mike and his work here [https://www.simonandschuster.com/books/We-Are-Eating-the-Earth/Michael-Grunwald/9781982160074] Learn more about your ad choices. Visit megaphone.fm/adchoices Fri, 13 Jun 2025 20:04:00 -0000 full Eric Schulze Climate journalist Mike Grunwald joins the pod today to walk us through his latest book, We Are Eating the Earth. Mike is an accomplished writer and and thinker about the world we feed today and what a fed world looks like tomorrow. Mike and I discuss the best and worst parts of our current food production system. There's a lot to love about how we make food (It's safe! It's abundant!), and what is rapidly hurting our future and our children's lives (like how we grow protein) and what what can and should be done to ensure a more verdant future. You can learn more about Mike and his work here [https://www.simonandschuster.com/books/We-Are-Eating-the-Earth/Michael-Grunwald/9781982160074] Learn more about your ad choices. Visit megaphone.fm/adchoices Climate journalist Mike Grunwald joins the pod today to walk us through his latest book, We Are Eating the Earth. Mike is an accomplished writer and and thinker about the world we feed today and what a fed world looks like tomorrow. Mike and I discuss the best and worst parts of our current food production system.

There's a lot to love about how we make food (It's safe! It's abundant!), and what is rapidly hurting our future and our children's lives (like how we grow protein) and what what can and should be done to ensure a more verdant future. You can learn more about Mike and his work here [https://www.simonandschuster.com/books/We-Are-Eating-the-Earth/Michael-Grunwald/9781982160074]

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3487 no Designing Fats with Physics Today's guest is Dr. Sydney Schreppler, Director of Product and R&D at Savor, a startup building edible fats directly from the molecule up. Sydney is a quantum physicist by training, a facet that makes for creative thinking and product design. We discuss the route she took from physics to foods, and how we can make a lasting impact on the world through our acts and deeds - not just our aspirations. Her inspiration, intellect, and drive make her a fascinating guest and scientist. If you'd like to learn more about Sydney or Savor check this link https://www.savor.it/ Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 05 Jun 2025 18:08:00 -0000 full Eric Schulze Today's guest is Dr. Sydney Schreppler, Director of Product and R&D at Savor, a startup building edible fats directly from the molecule up. Sydney is a quantum physicist by training, a facet that makes for creative thinking and product design. We discuss the route she took from physics to foods, and how we can make a lasting impact on the world through our acts and deeds - not just our aspirations. Her inspiration, intellect, and drive make her a fascinating guest and scientist. If you'd like to learn more about Sydney or Savor check this link https://www.savor.it/ Learn more about your ad choices. Visit megaphone.fm/adchoices Today's guest is Dr. Sydney Schreppler, Director of Product and R&D at Savor, a startup building edible fats directly from the molecule up. Sydney is a quantum physicist by training, a facet that makes for creative thinking and product design.

We discuss the route she took from physics to foods, and how we can make a lasting impact on the world through our acts and deeds - not just our aspirations. Her inspiration, intellect, and drive make her a fascinating guest and scientist.

If you'd like to learn more about Sydney or Savor check this link https://www.savor.it/

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3201 no How Dire Wolves Are Making Food Better and Safer Today's guest is professor R. Alta Charo, JD, world expert in emerging biotechnologies (and most recently, bringing back extinct species like the Dire Wolf). Science is rapidly changing how we produce food and medicine. Alta is Warren P. Knowles Professor Emerita of Law and Bioethics at the University of Wisconsin at Madison, former Senior FDA Policy Advisor, a member of the National Academy of Medicine, and has worked with DARPA and Department of Defense. In her free time, she publishes paper after paper. No one has been more at the forefront of the ethical and societal changes more that Professor Charo. She has spent a career working in science policy, and she has is one of the few folks who tends to predict correctly more than not about new foods using science. In this episode, we discuss what led to her career choices, the unexpected findings in those choices, where food technology is going, and why bringing back the extinct Dire Wolf is a very good thing for food production. You can reach out to Professor Charo here [https://www.linkedin.com/in/r-alta-charo-6999341b9/] Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 27 May 2025 18:35:00 -0000 full Eric Schulze Today's guest is professor R. Alta Charo, JD, world expert in emerging biotechnologies (and most recently, bringing back extinct species like the Dire Wolf). Science is rapidly changing how we produce food and medicine. Alta is Warren P. Knowles Professor Emerita of Law and Bioethics at the University of Wisconsin at Madison, former Senior FDA Policy Advisor, a member of the National Academy of Medicine, and has worked with DARPA and Department of Defense. In her free time, she publishes paper after paper. No one has been more at the forefront of the ethical and societal changes more that Professor Charo. She has spent a career working in science policy, and she has is one of the few folks who tends to predict correctly more than not about new foods using science. In this episode, we discuss what led to her career choices, the unexpected findings in those choices, where food technology is going, and why bringing back the extinct Dire Wolf is a very good thing for food production. You can reach out to Professor Charo here [https://www.linkedin.com/in/r-alta-charo-6999341b9/] Learn more about your ad choices. Visit megaphone.fm/adchoices Today's guest is professor R. Alta Charo, JD, world expert in emerging biotechnologies (and most recently, bringing back extinct species like the Dire Wolf). Science is rapidly changing how we produce food and medicine.

Alta is Warren P. Knowles Professor Emerita of Law and Bioethics at the University of Wisconsin at Madison, former Senior FDA Policy Advisor, a member of the National Academy of Medicine, and has worked with DARPA and Department of Defense. In her free time, she publishes paper after paper. No one has been more at the forefront of the ethical and societal changes more that Professor Charo. She has spent a career working in science policy, and she has is one of the few folks who tends to predict correctly more than not about new foods using science.

In this episode, we discuss what led to her career choices, the unexpected findings in those choices, where food technology is going, and why bringing back the extinct Dire Wolf is a very good thing for food production.

You can reach out to Professor Charo here [https://www.linkedin.com/in/r-alta-charo-6999341b9/]

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3464 no Fat Equals Flavor with Saam Shahrokhi Today's guest is Saam Shahrohki, Chief Technology Officer at cultivated fat producer, Mission Barns. Saam is one of the first people to make cultivated meat, and the first to release cultivated fat into the world. Recently celebrating their first-ever FDA approval for their cultivated fat, Saam reflects on what it took to bring a (not so) brand new food to market, how complex designing fat can be, what it's like working with FDA and USDA, and where he sees the food production world going. You can learn more about Saam and Mission Barns here https://missionbarns.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices Sat, 10 May 2025 00:28:00 -0000 full Eric Schulze Today's guest is Saam Shahrohki, Chief Technology Officer at cultivated fat producer, Mission Barns. Saam is one of the first people to make cultivated meat, and the first to release cultivated fat into the world. Recently celebrating their first-ever FDA approval for their cultivated fat, Saam reflects on what it took to bring a (not so) brand new food to market, how complex designing fat can be, what it's like working with FDA and USDA, and where he sees the food production world going. You can learn more about Saam and Mission Barns here https://missionbarns.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices Today's guest is Saam Shahrohki, Chief Technology Officer at cultivated fat producer, Mission Barns. Saam is one of the first people to make cultivated meat, and the first to release cultivated fat into the world.

Recently celebrating their first-ever FDA approval for their cultivated fat, Saam reflects on what it took to bring a (not so) brand new food to market, how complex designing fat can be, what it's like working with FDA and USDA, and where he sees the food production world going. You can learn more about Saam and Mission Barns here https://missionbarns.com/

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3257 no The Truth about Organic Foods: Part 1 with Ricky Silver and Larissa Zimberoff We begin a multi-part series digging into the history, the cost and efficiency, the scientific consensus, and the open questions regarding organic food production here in the US. Far from a take-down or a glow-up, this discussion is meant to start a 'base reality' discussion for any body wanting a practical guide as to what is true and what is debatable about organics. Joined by previous Food Truths guests, Daily Harvest CEO and scientist, Ricky Silver, and food journalist and book author, Larissa Zimberoff, we dive deeply into myths and truths. This is also not a 'conventional foods' vs 'organics' show, as you'll hear - they are both safe to eat and good for you. That said, there are nuanced differences and we tease them out on this first part. Tune in to future segments as we continue to understand organics. https://larissazimberoff.com/book https://www.linkedin.com/in/lzimberoff/ https://www.linkedin.com/in/ricky-silver-b4334115 https://daily-harvest.com/ https://www.greenqueen.com.hk/daily-harvest-rfk-jr-robert-f-kennedy-health-secretary-make-america-healthy-again/ Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 24 Apr 2025 20:43:00 -0000 full Eric Schulze We begin a multi-part series digging into the history, the cost and efficiency, the scientific consensus, and the open questions regarding organic food production here in the US. Far from a take-down or a glow-up, this discussion is meant to start a 'base reality' discussion for any body wanting a practical guide as to what is true and what is debatable about organics. Joined by previous Food Truths guests, Daily Harvest CEO and scientist, Ricky Silver, and food journalist and book author, Larissa Zimberoff, we dive deeply into myths and truths. This is also not a 'conventional foods' vs 'organics' show, as you'll hear - they are both safe to eat and good for you. That said, there are nuanced differences and we tease them out on this first part. Tune in to future segments as we continue to understand organics. https://larissazimberoff.com/book https://www.linkedin.com/in/lzimberoff/ https://www.linkedin.com/in/ricky-silver-b4334115 https://daily-harvest.com/ https://www.greenqueen.com.hk/daily-harvest-rfk-jr-robert-f-kennedy-health-secretary-make-america-healthy-again/ Learn more about your ad choices. Visit megaphone.fm/adchoices We begin a multi-part series digging into the history, the cost and efficiency, the scientific consensus, and the open questions regarding organic food production here in the US. Far from a take-down or a glow-up, this discussion is meant to start a 'base reality' discussion for any body wanting a practical guide as to what is true and what is debatable about organics. Joined by previous Food Truths guests, Daily Harvest CEO and scientist, Ricky Silver, and food journalist and book author, Larissa Zimberoff, we dive deeply into myths and truths. This is also not a 'conventional foods' vs 'organics' show, as you'll hear - they are both safe to eat and good for you. That said, there are nuanced differences and we tease them out on this first part. Tune in to future segments as we continue to understand organics.


https://larissazimberoff.com/book

https://www.linkedin.com/in/lzimberoff/

https://www.linkedin.com/in/ricky-silver-b4334115

https://daily-harvest.com/

https://www.greenqueen.com.hk/daily-harvest-rfk-jr-robert-f-kennedy-health-secretary-make-america-healthy-again/

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 5087 no Ask (former) FDA regulators anything Today's guests: Drs. Dennis Keefe and Robert "Bob" Merker are former FDA Food regulators. Together, they have over half a century of experience keeping America's food safe. We sit down for a rare conversation with them together to learn how they spent their careers building a safe and robust food supply while at FDA as well as what it was like working on the most cutting edge food technology. Drs. Keefe and Merker oversaw some of the most transformational change in the food supply - it was a pleasure to be able to hear the inside story of our food from the inside. You can find more information about Dr. Keefe here https://www.exponent.com/people/dennis-keefe and Dr. Merker here https://www.linkedin.com/in/robert-merker-6125992b Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 17 Apr 2025 23:08:00 -0000 full Eric Schulze Today's guests: Drs. Dennis Keefe and Robert "Bob" Merker are former FDA Food regulators. Together, they have over half a century of experience keeping America's food safe. We sit down for a rare conversation with them together to learn how they spent their careers building a safe and robust food supply while at FDA as well as what it was like working on the most cutting edge food technology. Drs. Keefe and Merker oversaw some of the most transformational change in the food supply - it was a pleasure to be able to hear the inside story of our food from the inside. You can find more information about Dr. Keefe here https://www.exponent.com/people/dennis-keefe and Dr. Merker here https://www.linkedin.com/in/robert-merker-6125992b Learn more about your ad choices. Visit megaphone.fm/adchoices Today's guests: Drs. Dennis Keefe and Robert "Bob" Merker are former FDA Food regulators. Together, they have over half a century of experience keeping America's food safe. We sit down for a rare conversation with them together to learn how they spent their careers building a safe and robust food supply while at FDA as well as what it was like working on the most cutting edge food technology. Drs. Keefe and Merker oversaw some of the most transformational change in the food supply - it was a pleasure to be able to hear the inside story of our food from the inside.


You can find more information about Dr. Keefe here

https://www.exponent.com/people/dennis-keefe

and Dr. Merker here

https://www.linkedin.com/in/robert-merker-6125992b

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3728 no The Godfather of Modern Food Science: Pat Brown, Founder of Impossible Foods Today my guest is Dr. Pat Brown, current professor at Stanford University and most well-known as the founder and former CEO of Impossible Foods, maker of the Impossible burger. We take some time to talk about how he came to a career in food science because, as you'll soon learn, he was doing very different science before. Pat was already a rockstar in the scientific world when he founded Impossible, and so we learn about what makes his creative mind tick, how he up-ended food science, and what he's trained his curiosity on these days. You can reach Dr. Brown at Stanford University [https://profiles.stanford.edu/patrick-brown]. Learn more about your ad choices. Visit megaphone.fm/adchoices Fri, 28 Mar 2025 19:24:00 -0000 full 1 10 Eric Schulze Today my guest is Dr. Pat Brown, current professor at Stanford University and most well-known as the founder and former CEO of Impossible Foods, maker of the Impossible burger. We take some time to talk about how he came to a career in food science because, as you'll soon learn, he was doing very different science before. Pat was already a rockstar in the scientific world when he founded Impossible, and so we learn about what makes his creative mind tick, how he up-ended food science, and what he's trained his curiosity on these days. You can reach Dr. Brown at Stanford University [https://profiles.stanford.edu/patrick-brown]. Learn more about your ad choices. Visit megaphone.fm/adchoices Today my guest is Dr. Pat Brown, current professor at Stanford University and most well-known as the founder and former CEO of Impossible Foods, maker of the Impossible burger. We take some time to talk about how he came to a career in food science because, as you'll soon learn, he was doing very different science before.


Pat was already a rockstar in the scientific world when he founded Impossible, and so we learn about what makes his creative mind tick, how he up-ended food science, and what he's trained his curiosity on these days. You can reach Dr. Brown at Stanford University [https://profiles.stanford.edu/patrick-brown].

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3770 no Plant-Based? More like Grassroots ... with Danny O'Malley Sometimes you gotta go back to go forward. Guest Danny O'Malley, the President and Founder of Before the Butcher, thematically breaks down how we build new products by listening to us, the consumers. Seems straightforward. It's anything but, as Danny explains in this week's episode. We discuss what has NOT been working when it comes to plant-based burgers, why you gotta actually listen to your customers and build what they really want (and why many folks pay lip service to this), and what it takes to survive the inevitable belt-tightening that happens in any food industry. You can find Danny here [https://www.linkedin.com/in/danny-o-malley-2638573a/] Learn more about your ad choices. Visit megaphone.fm/adchoices Fri, 21 Mar 2025 21:14:00 -0000 full Eric Schulze Sometimes you gotta go back to go forward. Guest Danny O'Malley, the President and Founder of Before the Butcher, thematically breaks down how we build new products by listening to us, the consumers. Seems straightforward. It's anything but, as Danny explains in this week's episode. We discuss what has NOT been working when it comes to plant-based burgers, why you gotta actually listen to your customers and build what they really want (and why many folks pay lip service to this), and what it takes to survive the inevitable belt-tightening that happens in any food industry. You can find Danny here [https://www.linkedin.com/in/danny-o-malley-2638573a/] Learn more about your ad choices. Visit megaphone.fm/adchoices Sometimes you gotta go back to go forward. Guest Danny O'Malley, the President and Founder of Before the Butcher, thematically breaks down how we build new products by listening to us, the consumers. Seems straightforward. It's anything but, as Danny explains in this week's episode.


We discuss what has NOT been working when it comes to plant-based burgers, why you gotta actually listen to your customers and build what they really want (and why many folks pay lip service to this), and what it takes to survive the inevitable belt-tightening that happens in any food industry.


You can find Danny here [https://www.linkedin.com/in/danny-o-malley-2638573a/]

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3516 no Food Policy Problems with Greg Jaffe Today we're joined by Greg Jaffe, noted food policy expert and advocate for biotechnology-driven food production. Greg has spent a life working in food, first at the Department of Justice and Environmental Protection Agency, then at the Center for Science in the Public Interest, and most recently at the US Department of Agriculture. He has since left government and launched his own agency to help others solve their emerging food tech issues. Greg is a deep thinker and thoughtful policy maker. If you ever wanted to meet the kind of person who makes food policy for a country, well, here you go! Greg and I have crossed paths over the years many times on numerous issues - we discuss biotechnology as necessary move forward for food, the challenges he's seen in getting through to consumers, and frankly, what we can do to build a healthy future. You can reach Greg here [LINK https://www.linkedin.com/in/gregory-jaffe-034b60232/ Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 13 Mar 2025 18:07:00 -0000 full Eric Schulze Today we're joined by Greg Jaffe, noted food policy expert and advocate for biotechnology-driven food production. Greg has spent a life working in food, first at the Department of Justice and Environmental Protection Agency, then at the Center for Science in the Public Interest, and most recently at the US Department of Agriculture. He has since left government and launched his own agency to help others solve their emerging food tech issues. Greg is a deep thinker and thoughtful policy maker. If you ever wanted to meet the kind of person who makes food policy for a country, well, here you go! Greg and I have crossed paths over the years many times on numerous issues - we discuss biotechnology as necessary move forward for food, the challenges he's seen in getting through to consumers, and frankly, what we can do to build a healthy future. You can reach Greg here [LINK https://www.linkedin.com/in/gregory-jaffe-034b60232/ Learn more about your ad choices. Visit megaphone.fm/adchoices Today we're joined by Greg Jaffe, noted food policy expert and advocate for biotechnology-driven food production. Greg has spent a life working in food, first at the Department of Justice and Environmental Protection Agency, then at the Center for Science in the Public Interest, and most recently at the US Department of Agriculture. He has since left government and launched his own agency to help others solve their emerging food tech issues. Greg is a deep thinker and thoughtful policy maker. If you ever wanted to meet the kind of person who makes food policy for a country, well, here you go! Greg and I have crossed paths over the years many times on numerous issues - we discuss biotechnology as necessary move forward for food, the challenges he's seen in getting through to consumers, and frankly, what we can do to build a healthy future.


You can reach Greg here [LINK https://www.linkedin.com/in/gregory-jaffe-034b60232/

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3485 no Our Food Tech Future with Larissa Zimberoff Today we're joined by noted author and food journalist, Larissa Zimberoff. We dig into food trends, who's paying for all these new food innovations, and the hype and realities of bringing foods to the grocery store. You can reach her on Linked in here. And her book, Technically Food, can be found here. https://larissazimberoff.com/book Her substack (great read) can be found here https://www.linkedin.com/in/lzimberoff/ Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 06 Mar 2025 20:42:45 -0000 Our Food Tech Future with Larissa Zimberoff full 1 7 Eric Schulze Our Food Tech Future with Larissa Zimberoff Today we're joined by noted author and food journalist, Larissa Zimberoff. We dig into food trends, who's paying for all these new food innovations, and the hype and realities of bringing foods to the grocery store. You can reach her on Linked in here. And her book, Technically Food, can be found here. https://larissazimberoff.com/book Her substack (great read) can be found here https://www.linkedin.com/in/lzimberoff/ Learn more about your ad choices. Visit megaphone.fm/adchoices Today we're joined by noted author and food journalist, Larissa Zimberoff. We dig into food trends, who's paying for all these new food innovations, and the hype and realities of bringing foods to the grocery store.

You can reach her on Linked in here. And her book, Technically Food, can be found here.

https://larissazimberoff.com/book

Her substack (great read) can be found here

https://www.linkedin.com/in/lzimberoff/

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3500 no Putting the F in FDA: A Conversation with Susan Mayne, Former Head of Foods at FDA Today we are joined by Dr. Susan Mayne, noted nutritional scientist, federal food safety expert, and former center director for the Center for Food Safety and Applied Nutrition at FDA. We discuss what it took to lead FDA's food work for two decades, her leadership philosophy, and where she thinks the FDA and our country is heading as we continue to learn more about our diets.  Learn more about your ad choices. Visit megaphone.fm/adchoices Mon, 03 Mar 2025 18:31:00 -0000 Putting the F in FDA full 1 6 Eric Schulze Putting the F in FDA Today we are joined by Dr. Susan Mayne, noted nutritional scientist, federal food safety expert, and former center director for the Center for Food Safety and Applied Nutrition at FDA. We discuss what it took to lead FDA's food work for two decades, her leadership philosophy, and where she thinks the FDA and our country is heading as we continue to learn more about our diets.  Learn more about your ad choices. Visit megaphone.fm/adchoices Today we are joined by Dr. Susan Mayne, noted nutritional scientist, federal food safety expert, and former center director for the Center for Food Safety and Applied Nutrition at FDA. We discuss what it took to lead FDA's food work for two decades, her leadership philosophy, and where she thinks the FDA and our country is heading as we continue to learn more about our diets. 

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3403 no What The Heck is RFK Jr Doing at FDA? Food Policy Journalist Helena Bottemiller Evich Analyzes The Chaos Today Eric chats with Food Fix Founder and Editor-in-Chief Helena Bottemiller Evich, arguably the most plugged in journalist to RFK Jr and FDA Food Safety. We dig into the fundamental question: What is happening at FDA under RFK Jr's leadership? It's...a lot. Helena's reporting focuses exclusively on food safety and food safety policy. Her reporting has broken major stories on the failings of infant formula production, red tape slowdowns, and has been a champion of food innovation policy. Her weekly newsletter is the go to read for consumers and food industry, and she was the first to say that RFK would not be confirmed, but also the likely places he would begin to re-shape his department. You can more from Helena at Food Fix: https://foodfix.co/." Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 20 Feb 2025 20:57:00 -0000 What the heck is RFK Jr doing at FDA? full 1 5 Eric Schulze What the heck is RFK Jr doing at FDA? Today Eric chats with Food Fix Founder and Editor-in-Chief Helena Bottemiller Evich, arguably the most plugged in journalist to RFK Jr and FDA Food Safety. We dig into the fundamental question: What is happening at FDA under RFK Jr's leadership? It's...a lot. Helena's reporting focuses exclusively on food safety and food safety policy. Her reporting has broken major stories on the failings of infant formula production, red tape slowdowns, and has been a champion of food innovation policy. Her weekly newsletter is the go to read for consumers and food industry, and she was the first to say that RFK would not be confirmed, but also the likely places he would begin to re-shape his department. You can more from Helena at Food Fix: https://foodfix.co/." Learn more about your ad choices. Visit megaphone.fm/adchoices Today Eric chats with Food Fix Founder and Editor-in-Chief Helena Bottemiller Evich, arguably the most plugged in journalist to RFK Jr and FDA Food Safety. We dig into the fundamental question: What is happening at FDA under RFK Jr's leadership? It's...a lot. Helena's reporting focuses exclusively on food safety and food safety policy. Her reporting has broken major stories on the failings of infant formula production, red tape slowdowns, and has been a champion of food innovation policy. Her weekly newsletter is the go to read for consumers and food industry, and she was the first to say that RFK would not be confirmed, but also the likely places he would begin to re-shape his department. You can more from Helena at Food Fix: https://foodfix.co/."

Learn more about your ad choices. Visit megaphone.fm/adchoices

]]> 3275 no Daily Harvest CEO Ricky Silver's Plan to Steer RFK Jr Towards a Healthier America Today we discuss RFK Jr and finding ways to realistically make us healthier. Ricky Silver is the CEO of Daily Harvest, a leading fresh and nutritious whole foods company thinking about our health as a successful business. We discuss ways to work with the current administration, organic foods, and the ways you can be a smarter consumer at the grocery store. Ricky Silver: https://www.linkedin.com/in/ricky-silver-b4334115 Daily Harvest: https://daily-harvest.com/ Ricky's Op-Ed outlining his proposal for RFK's FDA: https://www.greenqueen.com.hk/daily-harvest-rfk-jr-robert-f-kennedy-health-secretary-make-america-healthy-again/ Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 13 Feb 2025 20:34:00 -0000 Daily Harvest CEO Ricky Silver's plan to steer RFK Jr towards a healthier America full 1 4 Eric Schulze Can we really MAHA? Today we discuss RFK Jr and finding ways to realistically make us healthier. Ricky Silver is the CEO of Daily Harvest, a leading fresh and nutritious whole foods company thinking about our health as a successful business. We discuss ways to work with the current administration, organic foods, and the ways you can be a smarter consumer at the grocery store. Ricky Silver: https://www.linkedin.com/in/ricky-silver-b4334115 Daily Harvest: https://daily-harvest.com/ Ricky's Op-Ed outlining his proposal for RFK's FDA: https://www.greenqueen.com.hk/daily-harvest-rfk-jr-robert-f-kennedy-health-secretary-make-america-healthy-again/ Learn more about your ad choices. Visit megaphone.fm/adchoices Today we discuss RFK Jr and finding ways to realistically make us healthier. Ricky Silver is the CEO of Daily Harvest, a leading fresh and nutritious whole foods company thinking about our health as a successful business. We discuss ways to work with the current administration, organic foods, and the ways you can be a smarter consumer at the grocery store.

Ricky Silver: https://www.linkedin.com/in/ricky-silver-b4334115

Daily Harvest: https://daily-harvest.com/

Ricky's Op-Ed outlining his proposal for RFK's FDA: https://www.greenqueen.com.hk/daily-harvest-rfk-jr-robert-f-kennedy-health-secretary-make-america-healthy-again/

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]]> 3475 no Food Optimism and Feeding the World with Jack Bobo We welcome noted author, speaker, and food futurist, Jack Bobo, to Food Truths. Mr. Bobo is the current Executive Director at the UCLA Rothman Family Institute for Food Studies. He has worked previously for the US State Department as a biotechnology and food policy representative, for first-of-its-kind food biotechnology companies such as the first genetically engineered salmon and the first GE apple. He's a thought leader on food systems, food policy, and common sense branding and marketing of new foods. We discuss the importance of branding in food, the problems in the current food system, and how the heck we're getting out of the decade and beyond. You can reach Mr. Bobo @Jack_A_Bobo on X and jbobo@college.ucla.edu.  Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 06 Feb 2025 20:37:41 -0000 Food Optimism and Feeding the World with Jack Bobo full 1 3 Eric Schulze Food Optimism and Feeding the World with Jack Bobo We welcome noted author, speaker, and food futurist, Jack Bobo, to Food Truths. Mr. Bobo is the current Executive Director at the UCLA Rothman Family Institute for Food Studies. He has worked previously for the US State Department as a biotechnology and food policy representative, for first-of-its-kind food biotechnology companies such as the first genetically engineered salmon and the first GE apple. He's a thought leader on food systems, food policy, and common sense branding and marketing of new foods. We discuss the importance of branding in food, the problems in the current food system, and how the heck we're getting out of the decade and beyond. You can reach Mr. Bobo @Jack_A_Bobo on X and jbobo@college.ucla.edu.  Learn more about your ad choices. Visit megaphone.fm/adchoices We welcome noted author, speaker, and food futurist, Jack Bobo, to Food Truths. Mr. Bobo is the current Executive Director at the UCLA Rothman Family Institute for Food Studies. He has worked previously for the US State Department as a biotechnology and food policy representative, for first-of-its-kind food biotechnology companies such as the first genetically engineered salmon and the first GE apple. He's a thought leader on food systems, food policy, and common sense branding and marketing of new foods. We discuss the importance of branding in food, the problems in the current food system, and how the heck we're getting out of the decade and beyond. You can reach Mr. Bobo @Jack_A_Bobo on X and jbobo@college.ucla.edu. 

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]]> 3346 no A Conversation With Better Meat Co's Paul Shapiro This episode of Food Truth features an interview with Paul Shapiro, CEO of the Better Meat Co. and author of "Clean Meat," who shares his journey from animal welfare activist to food tech entrepreneur, discussing his views on the food system and how technology can create a more ethical and sustainable future. Learn more about your ad choices. Visit megaphone.fm/adchoices Thu, 23 Jan 2025 16:20:00 -0000 Food Truths - Guest Paul Shapiro full 1 2 Eric Schulze This episode of Food Truth features an interview with Paul Shapiro, CEO of the Better Meat Co. and author of "Clean Meat," who shares his journey from animal welfare activist to food tech entrepreneur, discussing his views on the food system and how technology can create a more ethical and sustainable future. Learn more about your ad choices. Visit megaphone.fm/adchoices This episode of Food Truth features an interview with Paul Shapiro, CEO of the Better Meat Co. and author of "Clean Meat," who shares his journey from animal welfare activist to food tech entrepreneur, discussing his views on the food system and how technology can create a more ethical and sustainable future.

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]]> 3199 no Food Truths - Teaser Food Truths - Teaser Learn more about your ad choices. Visit megaphone.fm/adchoices Tue, 07 Jan 2025 21:55:05 -0000 Food Truths - Teaser full 1 1 Eric Schulze Food Truths - Teaser Food Truths - Teaser Learn more about your ad choices. Visit megaphone.fm/adchoices Food Truths - Teaser

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