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

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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

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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

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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)

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Resources: http://www.freshproduce.com

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

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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

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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

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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

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Note: No financial support received from any mentioned products.