The Science That Feeds Us

Katie Sanders and Bhavisha Gulabrai

The story behind what's on your plate.

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English

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S3 · E4
September 25 · 42 min
New World Screwworm: Understanding the Threat to Livestock and the Food System
In this episode, Dr. Maxwell Scott joins us to unpack the New World Screwworm and why this parasitic fly is an important concern for livestock producers and animal health. Dr. Scott explains how Screwworm affects animals, why it is difficult to control, and how the United States successfully eradicated it through the use of the sterile insect technique. We also explore the pest’s recent re-emergence in Mexico and Texas, the biological and ecological factors that could influence its spread, and what an outbreak could mean for livestock producers and the broader food system. The conversation highlights Dr. Scott’s research developing genetically engineered male-only strains that could make sterile insect programs more efficient, as well as emerging approaches using CRISPR to sterilize males and gene drives to suppress insect populations. Dr. Scott also discusses how these technologies are being evaluated for responsible use and why continued innovation will be important for managing Screwworm in the future. Learn more about Dr. Scott’s work below: NC State Bio Page: https://cals.ncsu.edu/entomology-and-plant-pathology/people/mjscott3/ Check out the following resources to learn more about today’s topic: Max Scott Lab: https://maxscottlab.wordpress.ncsu.edu/ Genetic Engineering and Society Center at NC State: https://ges.research.ncsu.edu/ Gene Convene Webinar: https://www.youtube.com/watch?v=ON960H5VFgI North Central IPM Webinar: https://www.youtube.com/watch?v=Sw6ferJh3TM USDA- NovoFly Q&A: https://www.aphis.usda.gov/novofly-questions-answers Article- An early female lethal system of the New World screwworm, Cochliomya hominivorax, for biotechnology-enhanced SIT: https://link-springer-com.prox.lib.ncsu.edu/article/10.1186/s12863-020-00948-x The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Visit https://units.cals.ncsu.edu/food-systems-comm-hub/ for more information. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.
S3 · E3
September 11 · 30 min
What is Climate-Resilient Agriculture? Innovations in Food and Farming
In this episode, Dr. Chris Reberg-Horton joins us to explore what climate-resilient agriculture looks like in practice and how farmers are adapting to increasing weather variability. We discuss the challenges posed by drought, heavy rainfall, and shifting climate patterns, and how conservation practices like cover crops and reduced tillage can help improve resilience on the farm. The conversation also highlights how different crops and regions face varying levels of vulnerability, and how growers manage risk through diversification and long-term planning. Dr. Reberg-Horton shares how precision agriculture and emerging technologies are changing decision making in real time and reshaping how farms operate at different scales. Finally, we talk about the balance between sustainability and profitability, and what it will take to build more resilient and adaptive food systems moving forward. Learn more about Dr. Reberg-Horton’s work below: NC State Bio Page: https://cals.ncsu.edu/crop-and-soil-sciences/people/screberg/ Check out the following resources to learn more about today’s topic: Precision Sustainable Agriculture: https://www.precisionsustainableag.org/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Visit https://units.cals.ncsu.edu/food-systems-comm-hub/ for more information. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.
S3 · E2
August 28 · 44 min
The Silent Pandemic: Understanding the Rise of Antibiotic-Resistant Bacteria
In this episode, Dr. Sid Thakur joins us to unpack antimicrobial resistance (AMR) and why it is one of the most urgent challenges for both human and animal health. Dr. Thakur explains how AMR develops, why antibiotics remain essential but increasingly complex tools, and how the One Health approach helps us understand the connections between people, animals, food systems, and the environment. We also explore how resistant bacteria can move through food, farms, pets, hospitals, and the broader environment, highlighting why AMR is a truly interconnected issue rather than a single-source problem. The conversation addresses common misconceptions about antibiotics in food production, existing safeguards and regulations, and the gap between policy and real-world implementation. Dr. Thakur closes with a reminder that awareness, responsible use, and stronger translation of science into action are critical to slowing the spread of AMR and protecting both public and global health. Learn more about Dr. Thakur’s work below: NC State Bio Page: https://cvm.ncsu.edu/people/sthakur/ Check out the following resources to learn more about today’s topic: World Health Organization: https://www.who.int/teams/surveillance-prevention-control-AMR/nap-amr-implementation-handbook The Lancet: https://www.thelancet.com/commissions-do/one-health World Health Organization- One Health Initiative: https://www.who.int/teams/one-health-initiative/quadripartite-secretariat-for-one-health Center for Disease Control: https://www.cdc.gov/foodnet/index.htmL/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.
S3 · E1
August 14 · 45 min
Why We Choose What We Eat: The Psychology Behind Food Decisions
In this episode, Dr. William Hallman joins us to explore the psychology behind food choice and why the way we think about food is shaped by more than science alone. Together, we discuss how emotions, identity, trust, culture, and social media influence food decisions, while examining why the same information can lead different people to very different conclusions. Dr. Hallman also explains how packaging, labels, and other visual cues shape perceptions of food quality, nutrition, and safety, and why these mental shortcuts become especially influential during moments of uncertainty and controversy. From food recalls and emerging technologies to viral nutrition claims, we explore how people assess food-related risks and what these patterns reveal about the challenges of communicating science. Tune in for an insightful conversation on the psychology of food and why effective science communication begins with understanding people’s values, experiences, and perspectives. Learn more about Dr. Hallman’s work below: Rutgers University Bio Page: https://humanecology.rutgers.edu/people/faculty/william-hallman/ Check out the following resources to learn more about today’s topic: FAO & WHO - Food safety aspects of cell-based food (social dimensions and communications): https://openknowledge.fao.org/items/94b21367-e1ee-4448-a65e-f40595862253 APEC Food Safety Risk Communication Framework and Associated Guidelines: https://www.apec.org/publications/2022/02/apec-food-safety-risk-communication-framework-and-associated-guidelines Communicating Science Effectively: A Research Agenda: https://www.nationalacademies.org/projects/DBASSE-DBASSE-15-01/publication/23674 Risk Communication Applied to Food Safety Handbook: https://openknowledge.fao.org/server/api/core/bitstreams/04539c1d-1feb-4acf-bd9e-9d635e51c617/content The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Visit https://units.cals.ncsu.edu/food-systems-comm-hub/ for more information. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.
July 31 · 37 min
Rewind: PFAS in Our Food: What the Science Says About "Forever Chemicals"
In this episode, Dr. Khara Grieger and Dr. Katy May join us to explore the growing concern around PFAS, often called “forever chemicals,” and their connection to our food and water systems. From cookware and cosmetics to contaminated rivers in North Carolina, they unpack how PFAS make their way into our bodies and the risks they pose for human health, farmers, and local communities. We discuss what the science does and doesn’t yet tell us, the challenges of regulating thousands of PFAS compounds, and how consumers can make more informed choices without panic. Plus, our guests highlight emerging solutions, from municipal water filters to bioremediation, and share why collective awareness and source reduction may be the key to protecting our future food system. Learn more about Dr. Grieger and Dr. May’s work below: Khara Grieger’s NC State Bio Page: https://cals.ncsu.edu/applied-ecology/people/kdgriege/ Katy May’s NC State Bio Page: https://publicscience.ncsu.edu/people/kmay2/ Check out the following resources to learn more about today’s topic: NC State University PFAS Hub: https://superfund.ncsu.edu/pfas-hub/ Guide to Understanding and Addressing PFAS in our Communities: https://content.ces.ncsu.edu/Guide-to-Understanding-and-Addressing-PFAS-in-our-communities PFAS: Concerns Mount Regarding Biosolid Applications: https://farmlaw.ces.ncsu.edu/2025/02/pfas-concerns-mount-regarding-biosolid-applications/ EWG’s Tap Water Database: https://www.ewg.org/tapwater/reviewed-pfcs.php PFAS Central PFAS-Free Products: https://pfascentral.org/pfas-free-products/ PFAS Project Lab Resources: https://pfasproject.com/additional-resources-get-the-facts/ PFAS Exchange - What’s My Exposure: https://www-pfas.pfas-exchange.org/report/graphtool/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.
July 17 · 32 min
Rewind: Is Red Dye #40 Safe? The Science Behind Artificial Food Coloring
In this episode, Dr. Lynette Johnston joins us to explore the science, use, and safety of one of the most common artificial food colors: red dye #40. Dr. Johnston explains where this dye shows up in our everyday lives, and why it is used so extensively in our food system. We discuss how the FDA regulates artificial dyes, what current research says about potential health effects, and how dose, context, and individual sensitivities play a role in understanding risk. She also dives into natural alternatives, their limitations, and how cost, stability, and consumer expectations influence which dyes food companies choose. Tune in to hear how Dr. Johnston helps us navigate labels, media headlines, and ingredient choices while emphasizing that staying informed and supporting research is key to a safe and resilient food supply. Learn more about Dr. Johnston’s work below: NC State Bio Page: https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/people/lmkleman/ Check out the following resources to learn more about today’s topic: Center for Science in the Public Interest: https://act.cspinet.org/a/evg-ps-donate-ep?ms=&sourceid=1129207&gad_source=1&gad_campaignid=20127461743&gbraid=0AAAAAD_usrhrHwm6eDWjKOX6425_pjVHS&gclid=CjwKCAjw7fzDBhA7EiwAOqJkhyEZykFAVk0xhoSCfqf9DryoHtb59X-MXuW-D9RexbJJVEuPMvjcpBoCFakQAvD_BwE US FDA Color Additives: https://www.fda.gov/industry/color-additives The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.
July 3 · 30 min
Rewind: Sugar Showdown: High Fructose Corn Syrup vs. Cane Sugar
In this episode, we sat down with Dr. Basheerah Enahora to unpack the science and controversy behind two of the most debated sweeteners in our food system: high fructose corn syrup and cane sugar. From their nearly identical chemical structures to how our bodies metabolize them, Dr. Enahora explains why the real concern lies not in the source of sugar but in how much of it we consume. She also explores how cost, processing, and consumer perceptions shape the ingredients that end up on our shelves. Beyond the science, we talk about how to move away from “good” or “bad” labels and toward a more balanced view of nutrition and health. Tune in to hear how Dr. Enahora helps people build sustainable eating habits that focus less on perfection and more on long-term well-being. Learn more about Dr. Enahora’s work below: NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/basheerah-enahora/ Check out the following resources to learn more about today’s topic: American Heart Association - Added Sugars: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sugar/added-sugars CDC - Be Smart About Sugar: https://www.cdc.gov/healthy-weight-growth/be-sugar-smart/index.html Article: Effects of high-fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal-weight women: https://pubmed.ncbi.nlm.nih.gov/17234503/ American Heart Association - How Much Sugar Is Too Much?: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sugar/how-much-sugar-is-too-much Article: Straight talk about high-fructose corn syrup: what it is and what it ain’t: https://pubmed.ncbi.nlm.nih.gov/19064536/ Article: Sucrose, high-fructose corn syrup, and fructose, their metabolism and potential health effects: what do we really know?: https://pubmed.ncbi.nlm.nih.gov/23493540/ Article: Twenty-four-hour endocrine and metabolic profiles following consumption of high-fructose corn syrup-, sucrose-, fructose-, and glucose-sweetened beverages with meals: https://pubmed.ncbi.nlm.nih.gov/18469239/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.
June 19 · 41 min
Rewind: SNAP Explained: How the Supplemental Nutrition Assistance Program Works
In this episode, Dr. Sarah Bowen and Dr. Annie Hardison-Moody join us to explore the Supplemental Nutrition Assistance Program (SNAP), and the stories, science, and policies behind it. We talk about who uses SNAP, what it actually provides, and how it became one of the most effective tools for fighting food insecurity in the U.S. We also unpack common myths and look at new policy proposals that could reshape how the program works. Dr. Bowen and Dr. Hardison-Moody remind us that food assistance isn't about who deserves help; it's about recognizing food as a right, not a reward. Learn more about Dr. Hardison-Moody and Dr. Bowen’s work below: Annie Hardison-Moody’s NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/annie-hardison-moody/ Sarah Bowen’s NC State Bio Page: https://chass.ncsu.edu/people/skbowen/ Check out the following resources to learn more about today’s topic: USDA SNAP Retailer Data: https://www.fns.usda.gov/data-research/data-visualization/snap-retailer-management-dashboard-fy23 USDA ERS Report on SNAP and the Economy: https://ers.usda.gov/sites/default/files/_laserfiche/publications/93529/ERR265_Summary.pdf?v=75369 USDA ERS Report on SNAP impact during a recession: https://ers.usda.gov/sites/default/files/_laserfiche/publications/102287/ERR-296_Summary.pdf?v=80553 Center on Budget and Policy Priorities Data on SNAP impacts by state: https://www.cbpp.org/snap-helps-low-wage-workers-in-every-state#North_Carolina Article: Safeguarding SNAP as an Effective Antihunger Program: Myths and Potential Harms of Adding Diet Quality as a Core Objective: https://ajph.aphapublications.org/doi/full/10.2105/AJPH.2024.307863 The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.
June 5 · 38 min
Rewind: Are Seed Oils Bad For You? Breaking Down the Controversy
In this episode, Dr. Sarah Ash joins us to break down the buzz, and the backlash, around seed oils. We dive into the science of inflammation, how omega-6s interact in the body, and why understanding a little organic chemistry goes a long way to help make sense of nutrition claims. We also explore how fear-based messaging spreads online, how food influencers keep their audiences hooked, and why nutrition advice often falls apart when it promises a silver bullet. Dr. Ash reminds us that “when you try to oversimplify that one thing, it often just falls apart.” Learn more about Dr. Ash’s work below: NC State Bio Page: https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/people/sla/ Check out the following resources to learn more about today’s topic: Article: Seeding doubt: The truth about cooking oils: https://www.health.harvard.edu/heart-health/seeding-doubt-the-truth-about-cooking-oils Article: The Facts About Plant Oils: https://www.nutritionletter.tufts.edu/healthy-eating/the-facts-about-plant-oils/ Book: Pressure Cooker: Why Home Cooking Won’t Solve Our Problems and What We Can Do About It: https://www.amazon.com/Pressure-Cooker-Cooking-Solve-Problems/dp/0190663294 The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.
S2 · E12
May 15 · 48 min
Strawberry Thoughts: Where Philosophy Meets Science and Agriculture
In this episode, Katie and Bhavisha take a step away from the data and into the harder, often unspoken questions that shape science communication in practice. We reflect on what it means to do this work in spaces where expertise, public values, and lived experience do not always align, and where simply presenting the facts falls short. Drawing on our own experiences, we talk through moments where advocating for evidence can feel at odds with maintaining trust, and where stakeholder perspectives surface real tensions around trade-offs, not just misunderstandings. We also unpack the role of social media in shaping how science is shared, interpreted, and challenged, and how these platforms can both amplify and complicate communication efforts. Throughout the conversation, we come back to the idea that these tensions are not problems to solve, but conditions to work within, and that learning to sit with them is part of becoming a more thoughtful and effective communicator. Learn more about our work below: Katie Sanders’ NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/catherine-sanders/ Bhavisha Gulabrai’s NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/bhavisha-gulabrai/ Hub for Food Systems Communication and Engagement: https://units.cals.ncsu.edu/food-systems-comm-hub/ UC Berkeley- The real process of science: https://undsci.berkeley.edu/understanding-science-101/how-science-works/the-real-process-of-science/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.
S2 · E11
May 1 · 30 min
Glyphosate Uncovered: Evaluating Controversial Products
In this episode, Dr. Melinda Knuth joins us to unpack the science and social dynamics behind glyphosate, one of the most widely used and debated weed control products. Dr. Knuth explains what glyphosate is, how it works, and how recent lawsuits, questions about scientific transparency, and differing global health conclusions have contributed to public uncertainty. From a consumer behavior perspective, we explore how trust, social media, and peer-to-peer communication shape public perceptions more than traditional institutions. We also discuss how personal values, including preferences for “natural” and organic products, influence decision making and contribute to common misunderstandings about pesticide use. Finally, the conversation highlights how both consumers and producers weigh effectiveness, cost, and safety along with the role of affordability and social factors. Tune in for a thoughtful discussion on scientific uncertainty and how clear, transparent communication can help people navigate complex issues. Learn more about Dr. Knuth’s work below: NC State Bio Page: https://cals.ncsu.edu/horticultural-science/people/mjknuth/ Check out the following resources to learn more about today’s topic: “Journal retracts weed killer study backed by Monsanto, citing ‘serious ethical concerns’”: https://www.science.org/content/article/journal-retracts-weed-killer-study-backed-monsanto-citing-serious-ethical-concerns “Retraction notice to ‘Safety evaluation and risk assessment of the herbicide roundup and its active ingredient, glyphosate, for humans’ [Regul. Toxicol. Pharm. 31 (2000) 117-165]”: https://www.sciencedirect.com/science/article/pii/S0273230025002387 Article- “Not your mother’s Roundup”: https://www.canr.msu.edu/news/not-your-mothers-roundup Environmental Protection Agency- Glyphosate: https://www.epa.gov/ingredients-used-pesticide-products/glyphosate Joint FAO/WHO Meeting on Pesticide Residues: https://www.fao.org/fileadmin/templates/agphome/documents/Pests_Pesticides/JMPR/2016_JMPR_Summary_Special.pdf "What to know about the battle over lawsuits alleging that Roundup weedkiller can cause cancer": https://www.springfieldnewssun.com/nation-world/what-to-know-about-the-battle-over-lawsuits-alleging-that-roundup-weedkiller-can-cause-cancer/article_77f35d43-663e-5141-a97d-a62255203f68.html The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.
S2 · E10
April 17 · 28 min
Food Safety 101: How Science Keeps Your Food Safe to Eat
In this episode, we sit down with Dr. Ellen Shumaker to explore the science behind food safety and the systems that protect our food from farm to fork. Dr. Shumaker breaks down what food safety really means from a scientific perspective, how research informs cooking temperatures and storage guidelines, and why simple tools like food thermometers and refrigerator thermometers matter more than we think. We dive into common consumer risks at home and unpack which food safety fears are grounded in science and which are often overstated. Dr. Shumaker also shares insights behind regulations like the FDA Food Code, the role of food safety culture in businesses, and how effective risk communication during recalls and outbreaks helps maintain public trust. Tune in to hear why culture matters just as much as protocols, how to confidently handle leftovers, and why seeing a recall in the news can actually be a sign that the system is working as intended. Learn more about Dr. Shumaker’s work below: NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/ellen-shumaker/ Check out the following resources to learn more about today’s topic: NC State’s Safe Plates: https://foodsafety.ces.ncsu.edu/safe-plates-5/ NC State’s Safe Plates Food Safety Information Center: https://foodsafety.ces.ncsu.edu/safe-plates-food-safety-information-center/ Food Safety: https://www.foodsafety.gov/ Risky or Not Podcast: https://www.riskyornot.co/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.
S2 · E9
April 3 · 50 min
Land-Grant Universities and Extension: Bringing Research to Your Community
In part three of our land-grant series, we turn to the final pillar of the land-grant mission: Extension. We’re joined by Dr. Annie Hardison-Moody and Dr. Misty Blue-Terry to explore how Extension connects research and teaching directly to communities across North Carolina. Together, they explain what Cooperative Extension is, why it was created, and how it continues to serve as the outreach arm of land-grant universities. We also discuss the distinct historical foundations of NC State and NC A&T State, and how their partnership strengthens impact across the state. Throughout the episode, we highlight how Extension translates research into practical solutions, builds long-term relationships with communities, and addresses modern challenges in agriculture, food systems, and public health. Tune in to learn why Extension remains a vital, people-centered force within the land-grant mission. Learn more about Dr. Hardison-Moody’s work below: NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/annie-hardison-moody/ Learn more about Dr. Blue-Terry’s work below: NC A&T State University Bio Page: https://sswd.center/teams/misty-blue-terry-phd/ Check out the following resources to learn more about today’s topic: National Archives- Morrill Act (1862): https://www.archives.gov/milestone-documents/morrill-act Historical Sketch of NC State University: https://www.lib.ncsu.edu/scrc/university-historical-sketch NC State Extension: https://www.ces.ncsu.edu/ “Our Blues Make Us Gold” Documentary: https://www.ncat.edu/news/2024/08/our-blues-make-us-gold.php USDA Cooperative Extension History: https://www.nifa.usda.gov/about-nifa/what-we-do/extension/cooperative-extension-history NC A&T State University “A Rich History”: https://www.ncat.edu/caes/cooperative-extension/history.php NC A&T State University “1890 Programs and Initiatives”: https://www.ncat.edu/caes/morrill-act/programs-and-initiatives.php#:~:text=Agriculture%20(NIFA)%20.-,Today%2C%20the%201890s%20Foundation%2C%20the%20%E2%80%9C19%20Strong%2C%E2%80%9D,Food%20and%20Agriculture%20(NIFA). The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.
S2 · E8
April 3 · 29 min
Land-Grant Universities and Teaching: How They Shape the Next Generation
In part two of our land-grant series, Dr. Joseph Donaldson joins us to explore what makes land-grant teaching distinct from other higher education models. From the federal mandate that defines land-grant institutions to the balance of theory and hands-on learning reflected in mottos like “Think and Do,” Dr. Donaldson explains how land-grant programs intentionally prepare students for real-world careers. We discuss how land-grant teaching supports workforce development, strengthens communities, and integrates research and Extension into student learning. Dr. Donaldson shares examples from across the country, reflects on the people-centered nature of land-grant education, and emphasizes how academic programs help students align their interests with meaningful careers in agriculture and food systems. This episode offers a deeper look at how teaching at land-grant universities builds career-ready graduates and sustains the systems that feed, clothe, and support us all. Learn more about Dr. Donaldson’s work below: NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/joseph-donaldson/ Check out the following resources to learn more about today’s topic: Career Pathways Matrix: https://careerpathways.ces.ncsu.edu/career-pathways-matrix/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.
S2 · E7
April 3 · 41 min
Land-Grant Universities and Research: How Science Solves Real-World Problems
In this episode, we kick off a three-part series exploring the land-grant university system by focusing on the first pillar of its mission: research. We sit down with Dr. Ben Chapman to discuss how research within the land-grant system developed historically and why it plays such an important role in supporting agriculture, food systems, and communities. Dr. Chapman explains what makes land-grant research unique, particularly its strong connection to real-world challenges and its integration with teaching and extension. We also talk about how research stations, field labs, and partnerships with stakeholders help translate scientific discoveries into practical solutions that benefit producers and the public. Throughout the conversation, we highlight the interdisciplinary nature of land-grant research and why collaboration across fields is essential for addressing complex issues. Tune in to learn how research continues to drive innovation and impact within the land-grant mission. Learn more about Dr. Chapman’s work below: NC State Bio Page: https://www.ces.ncsu.edu/profile/benjamin-chapman/ Risky or Not Podcast: https://www.riskyornot.co/ Food Safety Talk Podcast: https://www.foodsafetytalk.com/ Check out the following resources to learn more about today’s topic: NC State College of Agriculture and Life Sciences - Research: https://cals.ncsu.edu/research/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.
S2 · E6
March 20 · 31 min
Supplements 101: Quick Fix or Real Results?
In this episode, Dr. Jonathan Allen joins us to unpack the science behind some of today’s most popular dietary supplements and the claims that surround them. From protein powders and creatine and their role in muscle development and brain energy, to collagen supplements marketed for beauty and health, and even the rise of greens powders as a convenient nutrition option, Dr. Allen explains what the evidence actually shows and where hype may outpace biology. Throughout the conversation, we emphasize the importance of looking beyond marketing, understanding how supplements are metabolized in the body, and using reviews and meta-analyses to evaluate the science. Tune in for a practical, evidence-based discussion on how to think critically about supplements and make informed decisions based on your individual health needs. Learn more about Dr. Allen’s work below: NC State Bio Page: https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/people/jallen/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.
S2 · E5
March 6 · 34 min
What is Gut Health? Separating Science from Wellness Trends
In this episode, we sit down with Dr. Manuel Kleiner to explore all things gut health. Dr. Kleiner breaks down how trillions of bacteria work together to help us digest food, protect our health, and shape the way our bodies function. We dive into his research on how different protein sources, like eggs, red meat, and plant proteins, can alter the microbiome and impact long-term health. He also shares science-backed advice for supporting gut health, the importance of dietary fiber diversity, and why popular trends like the “protein craze” may not be as beneficial as they seem. Tune in to hear why diet diversity, microbial interactions, and patience in adapting your gut are central to maintaining a healthy microbiome. Learn more about Dr. Kleiner’s work below: NC State Bio Page: https://provost.ncsu.edu/people/mkleine/ The Kleiner Lab: https://kleinerlab.cals.ncsu.edu/ Check out the following resources to learn more about today’s topic: Article: Dietary protein source alters gut microbiota composition and function: https://academic.oup.com/ismej/article/19/1/wraf048/8089909 Article: Dietary protein from different sources escapes host digestion and is differentially modified by gut microbiota: https://pubs.rsc.org/en/content/articlehtml/2025/fo/d5fo01132a Article: Assessing the diversity and functional profile of the “microbial proteome” in fermented foods: https://www.biorxiv.org/content/10.1101/2025.11.19.689333v1.abstract Article: Source of dietary protein alters the abundance of proteases, intestinal epithelial and immune proteins both directly and via interactions with the gut microbiota: https://www.biorxiv.org/content/10.1101/2025.01.09.632171v1 The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.
S2 · E4
February 20 · 46 min
The Beef Debate: Grass-Fed, Antibiotics, Hormones, and More
In this episode, we sit down with Dr. Carrie Pickworth to break down one of the most talked-about and often misunderstood topics in food and agriculture: beef production. From grass-fed to grain-fed systems, Dr. Pickworth explains what these production terms actually mean and how beef cattle are raised across different stages of their lives. We explore how cattle diets influence growth, efficiency, and meat quality, what science says about the nutritional differences between grass-finished and grain-finished beef, and why those differences matter far less for human health than many headlines suggest. The conversation also addresses common concerns around hormones and antibiotics, including how they are used, what safeguards are in place, and why context is critical when interpreting risk. Finally, Dr. Pickworth discusses the role of cattle as upcyclers in a sustainable food system, the use of byproducts that would otherwise go to waste, and what excites her most about the future of beef research and production. Learn more about Dr. Pickworth’s work below: NC State Bio Page: https://cals.ncsu.edu/animal-science/people/carrie-pickworth/ Check out the following resources to learn more about today’s topic: NC State Extension - Beef: https://beef.ces.ncsu.edu/ North Carolina Cattlemen’s Association: https://www.nccattle.com/ National Cattlemen’s Beef Association: https://www.ncba.org/ The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.
S2 · E3
February 6 · 39 min
Highly Processed Foods Explained: What They Are and Why They Matter
In this episode, Dr. Chris Taylor joins us to unpack the growing conversation around processed and ultra-processed foods, and why these labels often oversimplify a much more complex food system. From common claims about additives, preservatives, and metabolic health, Dr. Taylor explains what food processing really means and where the evidence still falls short. We explore how nutrient density, fiber, energy density, and substitution effects influence how much we eat, why blanket recommendations can lead to unintended consequences, and how reformulation has historically changed the nutritional profile of foods. The conversation also dives into food access, shelf life, and the role processed foods play in feeding a diverse population, especially when fresh food is not always accessible or affordable. Finally, Dr. Taylor challenges to good vs. bad food narrative, encouraging listeners to think more intentionally about overall dietary patterns, nutrient tradeoffs, and making informed choices rather than reacting to headlines about ultra-processed foods. Learn more about Dr. Taylor’s work below: The Ohio State University Bio Page: https://hrs.osu.edu/faculty-and-staff/faculty-directory/taylor-chris Check out the following resources to learn more about today’s topic: NOVA Classification: https://pmc.ncbi.nlm.nih.gov/articles/PMC10261019/ Dietary Guidelines Committee: https://www.dietaryguidelines.gov/2025-advisory-committee-report The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.
S2 · E2
January 23 · 43 min
Food Labels Explained: How to Make Sense of Certifications
In this episode, Dr. Dara Bloom and Dr. Allison Pullin joined us to unpack what food labels and animal certifications really mean and why they can be so confusing for consumers. From third-party verification and auditing standards to recordkeeping on farms, our guests explain how these programs are designed, how they are implemented across different farming systems, and where flexibility exists to balance animal health with practical farm management. We also discuss why no single label can capture the full complexity of food production, how consumers can navigate grocery store choices without feeling overwhelmed, and what role Extension resources and direct relationships with farmers can play in building trust. Whether you carefully read every label or just do your best in a busy grocery store aisle, this conversation offers reassurance about the systems behind the food we eat. Learn more about Dr. Bloom’s work below: NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/jdbloom/ Learn more about Dr. Pullin’s work below: NC State Bio Page: https://cals.ncsu.edu/prestage-department-of-poultry-science/people/allison-pullin/ Check out the following resources to learn more about today’s topic: CEFS Quick Guide to Common Label Claims: https://cefs.ncsu.edu/resources/quick-guide-to-common-label-claims/ USDA Animal Welfare Audit and Certification Programs: https://www.nal.usda.gov/animal-health-and-welfare/animal-welfare-audit-and-certification-programs The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University. Edited and Produced by: Bhavisha Gulabrai Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

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