The Science That Feeds Us

Katie Sanders and Bhavisha Gulabrai
  • 5.0 (6)
  • Science

The story behind what's on your plate.

  1. 4d ago

    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.

  2. Aug 14

    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.

  3. Jul 31

    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.

  4. Jul 17

    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.

  5. Jul 3

    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.

  6. Jun 19

    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.

  7. Jun 5

    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.

  8. May 15

    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.

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Ratings & Reviews

5
out of 5
6 Ratings

About

The story behind what's on your plate.

Information

  • Creator
    Katie Sanders and Bhavisha Gulabrai
  • Years Active
    2025 - 2026
  • Episodes
    31
  • Rating
    Clean
  • Copyright
    © 2026 The Science That Feeds Us
  • Show Website
    The Science That Feeds Us