Rooted & Restless with Marianne Smith Edge

Welcome to Rooted and Restless. The podcast that digs beneath the surface of what we eat. How it gets to our plates and why it matters to our health.I'm Marianne Smith Edge, registered dietitian and sixth generation farm owner. And each week, I'll explore the complex, fascinating world of food and farming with friends and colleagues, from hot topics and trends to travel, culture and the food memories that connect us all.Because food always has a story, and not all of it is as simple as it seems.

Rooted & Restless with Marianne Smith Edge is a health podcast hosted by Marianne Smith Edge, with 36 episodes on record and a Required Pod Score of 80.

Marianne Smith Edge hosts Rooted & Restless with Marianne Smith Edge, a health show with 36 episodes published.

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  Episode #35

  Is My Produce Safe? What Recalls Really Tell Us

  Sep 24, 202644 minS1

  Food safety headlines can make consumers wonder: Is our fresh produce safe to eat? In this episode of Rooted & Restless, Marianne Smith Edge talks with Eric Stevens, Ph.D., and Christina Ferreira, Ph.D., of the International Fresh Produce Association about how the U.S. food safety system responds to outbreaks and recalls—and what happens behind the scenes to protect consumers. They take a closer look at Cyclospora, a parasite that can be difficult to detect and investigate and explain why outbreaks tend to occur more often during the summer months. They also discuss how investigators identify potential food sources, and why an outbreak linked to lettuce doesn't mean lettuce—or fresh produce in general—is unsafe What We Cover • Produce safety: What outbreaks and recalls really tell us about the food safety surveillance system • The farmer impact: How food safety concerns and recalls affect growers and the specialty-crop industry beyond the identified areas. • Food Safety is Everyone’s Responsibility: Why safe food handling knowledge extends from table to everyone’s kitchen. From farm to table, food safety is a shared responsibility and communication from public health officials matters—that communication paired with understanding how the system works can help consumers make informed choices with confidence. Guests: Christina Ferreira, Ph.D. Vice President of Food Safety & Quality, International Fresh Produce Association (IFPA) and Eric Stevens, Ph.D., Vice President of Food Safety and Regulatory Affairs, International Fresh Produce Association (IFPA) Social Media: Christina Ferreira: LinkedIn Eric Stevens: LinkedIn International Fresh Produce Association: LinkedIn X Facebook Instagram Resources: http://www.freshproduce.com

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  Episode #34

  Food Waste: It’s More Than What’s Left on Your Plate

  Sep 17, 202639 minS1

  In this episode of Rooted & Restless, Marianne Smith Edge talks with Brenna Ellison about the reasons good food goes unused—and why understanding food waste requires looking beyond the kitchen. They explore food waste across the food system, from on-farm surplus crops and harvesting challenges to cosmetic standards in retail, and confusing date labels. Brenna, also, discusses the efforts of schools, food banks and communities redirecting food that might otherwise be wasted. The conversation includes practical ways to conserve food, from tracking waste and preserving food to using food before it goes bad and stretching food dollars. Brenna highlights the Food Conservation Challenge, an initiative encouraging people to share creative ideas for conserving food. What We Cover: • Why food waste is about more than what happens in our kitchens • “Best By” vs. “Use By” dates and how confusion can lead to unnecessary waste • Food waste from farm to retail, including surplus crops, harvesting challenges and “imperfect” produce • Practical ways households, schools and communities can save food, stretch food dollars and waste less Brenna also explains the National Center for Food Conservation and Waste Reduction’s citizen-science program, where individual households’ commit to track food waste, to help identify solutions that can reduce waste in homes and communities. Guest: Brenna Ellison, PhD, Director of the Center of Food Conservation and Waste Reduction, Agricultural Economics Professor, Purdue University Social Media: LinkedIn Center for Food Conservation and Waste Reduction: Website Facebook Instagram X LinkedIn

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  Episode #33

  Fiber, Protein, & GLP-1s: What the Science Says

  Sep 10, 202644 minS1

  What should we be eating—and how much fiber and protein do we need? In this episode of Rooted & Restless, Marianne Smith Edge talks with nutrition scientist and registered dietitian, Joanne Slavin, PhD about the nutrition topics making headlines today. They explore why most Americans aren't getting enough fiber, how protein needs vary throughout life, and what is real food. Joanne also shares her experience with the Dietary Guidelines for Americans, explaining how the process works and why the guidelines matter. The conversation looks at how GLP-1 medications may be changing food choices—and why nutritious food still needs to be enjoyable, practical and safe. What We Cover • Why fiber remains one of the biggest gaps in the American diet • How much protein we really need • How the Dietary Guidelines for Americans are developed • How GLP-1 medications may change the way we eat This is one conversation that dives into the simple, yet complex question: What does the science tell us about eating well? Guest: Joanne Slavin, PhD, RDN, Professor, College of Food, Agricultural and Natural Resource Sciences, University of Minnesota University of Minnesota College of Food, Agricultural and Natural Resource Sciences Social Media: LinkedIn Facebook Instagram

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  Episode #32

  Peaches, Plums & the Fight for Water: One Grower’s Story

  Sep 3, 202643 minS1

  What does it really take to grow a peach, a plum—or a glass of wine? In this episode of Rooted & Restless, Marianne Smith Edge heads to Palisade, Colorado and into the orchard with Kentucky native, Phil Patton, owner and winemaker, Peachfork Orchards & Vineyards. Phil shares a firsthand look at the challenges of growing specialty crops in a region where water is precious, weather is unpredictable, and every growing decision carries risk. The conversation explores why water is one of the biggest challenges facing Western agriculture, how drought and warmer temperatures are changing growing conditions, and how shifting consumer demands are influencing what growers grow. What We Cover: • Why water—and cooperation—are critical to growing food in the Western U.S. • How drought, heat and changing seasons are reshaping specialty crop production • The essential role of pollination in producing a successful fruit crop • How growers are adapting crops and technology to meet changing markets The conversation takes a surprising turn when Phil shares how he took pollination—literally—into his own hands after six years without a plum crop. Whether it’s a peach, a plum or a bottle of wine, there’s a story behind what we eat and drink—and it’s often more complicated than you think. Guest: Phil Patton, owner & winemaker, Peachfork Orchards & Vineyards, Palisades, CO Facebook Website

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  Episode #31

  Can White Flour Actually Be Good for You?

  Aug 27, 202640 minS1

  What if your favorite bread and pasta could deliver significantly more fiber without changing the taste or texture? In this episode of Rooted & Restless, Marianne Smith Edge talks with Jessica Wellnitz of Bay State Milling about a new high-fiber wheat flour developed through decades of traditional breeding. With about 10 times more fiber than traditional white flour, this innovative wheat is already being used in products consumers can find today. What We Cover • How decades of traditional wheat breeding created a high-fiber flour without sacrificing taste or texture • Why resistant starch and fiber matter for digestive and overall health • How high-fiber wheat moves from the field to consumer products • How farmers are contracted and rewarded for the nutritional quality vs the quantity of the wheat crop. Jessica also explains how this innovation could help close our society’s fiber gap and make bread a more nutritious staple for improving public health. Guest: Jessica Wellnitz — Director of Business Development, Bay State Milling Social Media: LinkedIn Facebook Instagram Resource Note: No financial support received from any mentioned products.

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