Rooted & Restless with Marianne Smith Edge

Marianne Smith Edge
  • 5.0 (4)
  • Nutrition
  • Weekly

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.

  1. Oct 29

    Innovating from the Ground Up: How Farmers Make Soil Health Pay

    When Kentucky farmer Jesse Horn joined Rooted & Restless in the spring, a planting season amid a challenging farm economy was in his future. Now, back in the field with Marianne Smith Edge post-harvest, Jesse shares how a strong growing season and the addition of cover crops, like high-oleic canola are creating new opportunities for profitability while supporting soil health. Marianne and Jesse also explore how cover crops, nutrient management and crop diversity contribute to sustainability, from the soil to the food we eat. They draw parallels between crop insurance and health insurance, examining how risk, historical data and proven outcomes shape coverage and decision-making. What We Cover • Canola and Sustainable Farm Profitability: How cover crops can create market opportunities while protecting soil health. • Connecting Soil Health and Human Health: Why soil biology and targeted nutrient management matter for crop quality and our food supply. • Managing Risk In Agriculture and Human Health: How risk, historical data and proven outcomes shape coverage—and why those factors matter to farmers and consumers alike. Sustainability works when healthy soil, healthy people and profitable farms are part of the same conversation. Guest: Jesse Horn, Kentucky Corn and Soybean Farmer, Principal, CEO-Big H Ag Supply, Owner, Superior Seeds, LLC TikTok Facebook

    Innovating from the Ground Up: How Farmers Make Soil Health Pay

  2. Oct 22

    Cereal - What’s Really in the Bowl

    Cereal has been part of the American breakfast table for more than a century. But today, this familiar food is facing new questions: What’s really in the bowl—and does cereal still have a place in a nutritious diet? In this episode of Rooted & Restless, Marianne Smith Edge talks with Sarah Ludmer, Chief WellBeing and Sustainable Business Officer at WK Kellogg Co, about the evolution. Sarah takes us behind the cereal box to separate perception from fact—and explain how this breakfast staple is adapting to a new generation of consumers. What We Cover • From farm to cereal bowl: How Kellogg works with farmers and supports the next generation • What’s changing in the box: The shift away from artificial colors and preservatives, like BHT—and why • The processing question: What processing really means and why it doesn’t define nutritional value • Nutrition beyond the label: The fiber, protein and key nutrients cereal contributes to an affordable and balanced eating pattern. The bottom line: Understanding what goes into the cereal bowl—from farm to nutrition—helps us look beyond the headlines and make informed food choices. Guest: Sarah Ludmer, Chief WellBeing and Sustainable Business Officer at WK Kellogg Co Social Media: WK Kellogg LinkedIn WK Kellogg Facebook Sarah's LinkedIn

    Cereal - What’s Really in the Bowl

  3. Oct 15

    Under the Cap: A Fresh Look at Mushrooms

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

    Under the Cap: A Fresh Look at Mushrooms

  4. Oct 8

    From Harvest to Health: The Science Behind Our Food

    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 Instagram 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

    From Harvest to Health: The Science Behind Our Food

  5. Oct 1

    What’s the Beef About Beef? Price, Supply & Sustainability

    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

    What’s the Beef About Beef? Price, Supply & Sustainability

  6. Sep 24

    Is My Produce Safe? What Recalls Really Tell Us

    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

    Is My Produce Safe? What Recalls Really Tell Us

  7. Sep 17

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

    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

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

  8. Sep 10

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

    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

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

5
out of 5
4 Ratings

About

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.

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