Mushrooms may seem simple in the produce aisle, but how they’re grown is anything but ordinary.

In this episode of Rooted & Restless, Marianne Smith Edge talks with Cristie Mather, Vice President of Marketing for the Mushroom Council, about the unique story behind one of the most familiar foods in the produce aisle.

From an industry with roots in 19th-century Pennsylvania flower farming to changing attitudes about mushrooms today, Cristie offers a behind-the-scenes look at a food that is often overlooked. Their conversation moves from the farm to the kitchen, exploring what makes mushrooms unique—and why they may deserve a more regular place on our plates.

What We Cover

• How mushrooms are grown: Why white button, cremini and portabella mushrooms are produced differently from specialty varieties like oyster and lion’s mane

• A small environmental footprint: How mushrooms can be grown efficiently using relatively little land, water and energy

• Nutrition beyond the basics: What researchers are learning about ergothionine and its potential role in brain health and cognition

• From refrigerator to skillet: How to store, wash and cook mushrooms, including blending them with ground meat for burgers and sauces

It’s a fresh look at a familiar food—and a reminder that there’s more to mushrooms than what meets the eye.

Guest: Cristie Mather, Vice-President, Marketing, Mushroom Council

Social Media:

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Resources:

https://www.mushroomcouncil.com/

https://www.mushroomcouncil.com/nutrition/

https://www.mushroomcouncil.com/nutrition/mushrooms-on-the-mind/

Fall harvest may look like the finish line, but for California growers, it’s the culmination of a year of risk, investment and decisions often shaped by factors beyond their control.

In this episode of Rooted & Restless, Marianne Smith Edge talks with registered dietitian and California grower Bobbie Williams about what it really takes to bring food from the farm to our table.

From almonds and tomatoes to pumpkins and olives, Bobbie shares the realities of farming in California—from water and regulations to changing markets. She also clears up misconceptions about organic versus conventional farming and explains why the farm perspective matters in conversations about food and health.

Their conversation then dives into how decades of investment in almond nutrition research have helped uncover the health benefits of this familiar food.

What We Cover

• Beyond farm to table: The risks and realities behind growing food in California

• Organic vs. conventional: What those labels really tell us—and what they don’t

• Agriculture and nutrition: Why the farm perspective matters in conversations about healthy eating

• Almond research: How independent research builds our understanding of food and health

From harvest to health, this conversation connects the realities of growing food with the science behind what we eat.

Guest: Bobbie Williams, MS, RDN, Owner, Nutrition with Bobbie

Website

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LinkedIn

Resources:

Almond Board of California Health Benefits of Almonds

Perspective: Current Scientific Evidence and Research Strategies in the Role of Almonds in Cardiometabolic Health

Why does beef cost more today—and why can’t ranchers simply produce more cattle?

In this episode of Rooted & Restless, Marianne Smith Edge talks with Sarah Klopatek, PhD, livestock scientist, owner of Klopatek Livestock Solutions and adjunct professor at Colorado State University, about the economic and environmental pressures shaping the U.S. beef supply.

Sarah takes us beyond the grocery store price tag to the ranch, where a smaller cattle herd, drought, shrinking grasslands and processing capacity all affect beef supply and prices. They also tackle beef and sustainability—from methane and greenhouse-gas measurements to the trade-offs between grass-fed and grain-fed production.

What We Cover

• Why beef costs more: How cattle supplies, drought, processing capacity and consumer demand affect beef prices.

• Why rebuilding takes time: The economic and environmental challenges ranchers face,

• Beef and sustainability: Methane, greenhouse-gas measurements and why the way we measure environmental impact matters

• Grass-fed vs. grain-fed: The environmental and production trade-offs—and why there isn't one simple answer

From the ranch to the processing plant to the grocery store, this conversation goes beyond the headlines to explore what it takes to build a resilient beef supply while balancing affordability, food security and environmental sustainability.

Guest: Sarah Klopatek, PhD, Founder & Principal Consultant | KLS LLC, Livestock Scientist

LinkedIn

Website