One Bite is Everything

Dana DiPrima

One Bite Is Everything explores how the food on your plate connects to the bigger world: health, community, economy, and the planet. Through conversations with thought leaders and food system thinkers, the show looks beyond what we eat to how and why it’s produced. Each episode offers real stories, lived experience, and perspective that will change how you think about food and the impact of every bite.

  1. 1D AGO

    The Sioux Chef: Restoring Indigenous Food Ways with Sean Sherman

    What would American food look like if the story had not been interrupted? That's the question at the center of this conversation with Chef Sean Sherman — an Ogala Lakota chef who grew up on Pine Ridge Reservation in South Dakota and has spent his career restoring the indigenous food knowledge that colonization, displacement, and forced assimilation nearly erased. Sean is the founder of the Indigenous Food Lab and the award-winning restaurant Owamni in Minneapolis. His latest book, Turtle Island, maps the full tapestry of indigenous food across North America — erasing colonial borders to reveal the regional diversity, plant knowledge, and food sovereignty that existed long before European settlement. In this conversation, we talk about what was lost when indigenous food systems were dismantled — not centuries ago, but within just a few generations. We talk about the government commodity food programs that replaced traditional diets on reservations, the 90% unemployment rates Sean grew up around, and the moment in Mexico when he realized he knew hundreds of European recipes but nothing about Lakota food. And we talk about what becomes possible when that knowledge is restored — for health, for culture, for land, for local economies, and for the future of American food. Because long before regenerative agriculture and farm to table were trends, they were the foundation of indigenous food systems across North America. This conversation asks what it would look like to build from that foundation instead of ignoring it. Key themes: Turtle Island and the erasure of colonial borders in foodGrowing up on Pine Ridge Reservation and the USDA Commodity Food ProgramHow Sean became a chef before he became an indigenous food advocateThe moment in Mexico that sent him back to Lakota food knowledgeOwamni restaurant and the Indigenous Food Lab in MinneapolisNative Wise and Dream of Wild Health — indigenous food producers and youth programsFood sovereignty, biodiversity, and what regional food systems could look likeThe connection between indigenous food knowledge and the future of American farming Connect with Sean Sherman: Owamni restaurant: owamni.comIndigenous Food Lab: indigenousfoodlab.orgInstagram: @seanjsherman Production credits: Co-produced by Sonia Dhillon with sound design and original music by Russell Chapa. Your Support for the Show Matters1️⃣ Become an OBIE Insider Stay connected, get behind-the-scenes updates, and explore more ways to eat and drink like it matters. Sign up here. 2️⃣ Leave a 5-star rating and written review Written reviews on Apple Podcasts help more people like you find these conversations. But if that's not your thing, you can leave one here. 3️⃣ Share the episode Screenshot it, share it, and tag @xoxofarmgirl on IG. Use #OneBiteIsEverything

    59 min

  2. APR 2

    Meat You Can Trust: Regenerative Agriculture, Rising Tides, and the Messy Middle with Robby Sansom of Force of Nature

    How do we produce meat in a way that works for farmers, animals, the land, and the people who eat it? Right now, that conversation happens in extremes. On one side: a highly industrialized system designed for efficiency and low prices. On the other: a growing movement toward regenerative agriculture and animal welfare. Somewhere in the middle is a complicated reality that rarely makes it into the headlines. Robby Sansom lives in that middle. He's the co-founder of Force of Nature, a company building a national network of ranchers, processors, and retailers to produce meat raised with regenerative principles and higher animal welfare standards without further centralizing or industrializing the system. He calls it a rising tide approach. The goal isn't to corner the market. It's to lift it. In this conversation, Dana and Robby get into what regenerative agriculture actually means and why the word is already being stretched. The tension between what consumers want and what farmers can economically deliver. Why transparency in food systems is harder than it sounds. How protocols for animal welfare evolve in practice (including why pork is so hard). Why scaling better systems is both necessary and incredibly difficult. And how consumers, whether they realize it or not, are shaping the future of agriculture with every purchase. This one is honest, nuanced, and worth getting into. Key topics: Force of Nature origin story, from Epic Provisions to meals & poundsThe rising tide model: why they chose not to vertically integrate700+ ranches and 17+ regional processors & how the network worksHow protocols evolve year over year (beaver analogs, cover crops, rotational grazing)The regenerative label problem, greenwashing and why momentum still mattersWhy pork is so hard, and what one farm visit revealedConsumer behavior as a market signal, not just a preferenceThe organic cautionary tale and what regenerative can learn from it Resources mentioned: Force of Nature Meats: forceofnaturemeats.com Your Support for the Show Matters1️⃣ Become an OBIE Insider Stay connected, get behind-the-scenes updates, and explore more ways to eat and drink like it matters. Sign up here. 2️⃣ Leave a 5-star rating and written review Written reviews on Apple Podcasts help more people like you find these conversations. But if that's not your thing, you can leave one here. 3️⃣ Share the episode Screenshot it, share it, and tag @xoxofarmgirl on IG. Use #OneBiteIsEverything

    49 min

  3. MAR 26

    Tough Conversations that Make Local Food Work

    What does it actually take to make local food work — not just in theory, but in real life? In this episode of One Bite is Everything, host Dana DiPrima speaks with Jeanne Blasberg, a former Boston-based author who made a dramatic life pivot: purchasing a 500-acre farm outside Madison, Wisconsin and working to build a regenerative agricultural system connected directly to a fast-casual restaurant chain, Forage Kitchen. What began as a personal search for purpose quickly evolved into a hands-on exploration of one of the most important questions in our food system: If consumers say they want local food, why is it still so hard to deliver? Together, Dana and Jeanne explore the hidden friction between farms and restaurants — from menu consistency and pricing pressures to logistics, seasonality, and infrastructure gaps that make local sourcing more difficult than most people realize. This conversation goes beyond the romantic idea of “farm to table” and into the operational reality of what it takes to produce nutrient-dense food, build viable farm businesses, and create supply chains that work for both farmers and foodservice operators. Along the way, they discuss: • Why local food often struggles to compete with large-scale distributors • What restaurants actually need from farmers in order to source locally • The role of regenerative agriculture in building resilient food systems • How vertically integrated farm–restaurant partnerships can shift power dynamics • Why small farms capture only a fraction of each food dollar • The challenge of balancing environmental values with financial sustainability • How technology may help bridge gaps between farms and buyers • Why rebuilding regional food systems requires collaboration across the entire value chain Jeanne’s story also reflects a broader movement: professionals leaving traditional careers in search of work aligned with their values, and discovering just how complex building a better food system can be. This episode is a window into the future of food — and a reminder that change often happens not through grand gestures, but through relationships, iteration, and persistence. Because food is not just food. It's infrastructure, health, and community. And it is a system we are all part of shaping. About the GuestJeanne Blasberg is a novelist, regenerative farmer, and co-founder of a diversified farm outside Madison, Wisconsin. Her work focuses on soil health, nutrient density, local supply chains, and innovative partnerships between farms and food businesses. She is working to develop replicable models that help small and mid-sized farms remain economically viable while improving environmental outcomes. Find Flynn Creek Farm here. About the HostDana DiPrima is the founder of the For Farmers Movement and host of One Bite is Everything, the podcast that connects the food on our plates to the broader systems that shape health, environment, community, and economy. Your Support for the Show Matters1️⃣ Become an OBIE Insider Stay connected, get behind-the-scenes updates, and explore more ways to eat and drink like it matters. Sign up here. 2️⃣ Leave a 5-star rating and written review Written reviews on Apple Podcasts help more people like you find these conversations. But if that's not your thing, you can leave one here. 3️⃣ Share the episode Screenshot it, share it, and tag @xoxofarmgirl on IG. Use #OneBiteIsEverything

    50 min

  4. MAR 19

    Two Hidden Crises: Overdosed Soil and Overstressed Farmers

    What if the most important laboratory in agriculture isn’t a university… but a farmer’s field? In this episode of One Bite is Everything, Dana DiPrima talks with farmer and writer Adam Kuznia about the experiments happening quietly across American farmland. Adam manages a farm in northern Minnesota and writes the newsletter Farming Full-Time, where he explores the realities of modern agriculture from the inside. His work focuses on soil health, fertilizer economics, farmer mental health, and the identity of farming itself. In this conversation, we explore: • Why many of the most profitable farms actually use less fertilizer • How farmers are rediscovering the biology of soil • Why agriculture is slow to change even when the economics demand it • The powerful role of farmer-led experimentation • The hidden mental health crisis in farming • Why farming is not just a job, but an identity tied to land and family Adam also shares how losing the farm he thought he would inherit forced him to rebuild his relationship with agriculture—and how writing helped him reconnect with farming and the broader community. This episode is a window into the realities farmers face today: economic pressure, technological change, and the search for a more sustainable way forward. Because the future of food may not come from one breakthrough, but from thousands of farmers running experiments in their own fields. Find Adam Kuznia on Substack here. You must. It's so good. Your Support for the Show Matters1️⃣ Become an OBIE Insider Stay connected, get behind-the-scenes updates, and explore more ways to eat and drink like it matters. Sign up here. 2️⃣ Leave a 5-star rating and written review Written reviews on Apple Podcasts help more people find these conversations. But if that's not your thing, you can leave one here. 3️⃣ Share the episode Screenshot it, share it, and tag @xoxofarmgirl on IG. Use #OneBiteIsEverything

    49 min

  5. MAR 12

    What Did the Tastiest Pork Have for Dinner?

    On Martha’s Vineyard, farmer Jo Douglas is quietly building one of the most creative small-scale food systems in the country. Her farm, Fork to Pork, begins with a problem that defines the modern food system: nearly 40 percent of food produced is never eaten. Instead of letting that food become waste (and greenhouse gas emissions), Jo collects hundreds of gallons of surplus ingredients each day from restaurants, bakeries, hospitals, and dining halls across the island. Those scraps become feed for her pigs. The result is a remarkable loop. Restaurants help feed the animals. The animals grow on real food instead of commodity grain. And the pork returns to those same kitchens, where chefs cook it nose-to-tail. But Jo’s work does not stop with pigs. Through a second operation she calls Leaf to Beef, Jo raises cattle across a patchwork of leased pastureland on the island. Using rotational grazing, she moves her herd through multiple properties, turning underused grasslands into productive ecosystems while producing high-quality grass-fed beef for local customers. In a place where farmland is scarce and land prices can reach millions of dollars, Jo has built a working farm by stitching together parcels of land, community relationships, and creative thinking. In this episode, Dana speaks with Jo about: Why pigs may be one of the most effective recyclers in the food systemHow restaurants became daily partners in feeding her animalsWhat makes scrap-fed pork taste differentThe logistics of farming on an island without a slaughterhouseHow rotational grazing supports both cattle health and pasture recoveryAnd what it takes to build a viable farm when you don’t own the land you farm The conversation reveals something powerful about agriculture today: some of the most innovative models are not coming from large institutions, but from farmers willing to connect pieces of the system that can work well together. In Jo’s case, that means turning leftovers into pork, a patchwork quilt of pasture into beef, and a small island into a living example of circular agriculture. Find Jo and her pigs and cows here: https://www.forktopork.com Your Support for the Show Matters1️⃣ Become an OBIE Insider Stay connected, get behind-the-scenes updates, and explore more ways to eat and drink like it matters. Sign up here. 2️⃣ Leave a 5-star rating and written review Written reviews on Apple Podcasts help more people find these conversations. But if that's not your thing, you can leave one here. 3️⃣ Share the episode Screenshot it, share it, and tag @xoxofarmgirl on IG. Use #OneBiteIsEverything

    44 min

  6. MAR 5

    Preserving Care at Scale: Manchester Farms

    What happens when a family farm grows far beyond its backyard beginnings? In this episode of One Bite is Everything, host Dana DiPrima speaks with Brittney Miller, second-generation owner of Manchester Farms in South Carolina, a farm that began more than 55 years ago on a picnic table and now raises millions of quail each year. Scaling agriculture often means losing the intimacy that once defined it. Systems replace instincts, automation replaces people, and efficiency overtakes care. Manchester Farms has taken a different path. Brittney describes a business that produces millions of birds while still operating with the culture of a family farm. Employees are known as “flock members,” hatch day still feels personal, and decisions are made with a constant awareness that the farm supports more than a hundred families. Dana and Brittney discuss the realities of running a vertically integrated poultry operation, how chefs helped shape the modern market for quail, the regulatory quirks of an industry that sits between FDA and USDA oversight, and the challenge of building a business in a sector that receives no government subsidies. But underneath it all is a deeper question: What does it take to grow a farm without losing the care that made it successful in the first place? This episode explores an important question in our food system from inside a farm of tiny birds. Find Manchester Farms here: https://manchesterfarms.com Your Support for the Show Matters1️⃣ Become an OBIE Insider Stay connected, get behind-the-scenes updates, and explore more ways to eat and drink like it matters. Sign up here. 2️⃣ Leave a 5-star rating and written review Written reviews on Apple Podcasts help more people find these conversations. But if that's not your thing, you can leave one here. 3️⃣ Share the episode Screenshot it, share it, and tag @xoxofarmgirl on IG. Use #OneBiteIsEverything

    49 min

  7. FEB 26

    System C: If Food Is Health, What Comes Next?

    Let’s start with what’s simple: food is health. In this episode of One Bite is Everything, Dana DiPrima speaks with Carter Williams, systems engineer turned agricultural investor and contributor to the Food Is Health Substack. Carter introduces a framework that reframes the conversation: System A — biologically aligned, nutrient-dense food rooted in nature. System B — industrial agriculture built for scale and yield, but not for healthy outcomes. System C — a possible next chapter that keeps scale while restoring biological integrity. This conversation is about systems architecture — and what’s at stake when a system designed to solve one problem quietly creates another. Together, Dana and Carter explore: • Why scale changes incentives • How vertical integration can influence outcomes for health and farmers • What happens when supply and demand signals fall out of sync • The friction inside grocery, pharmacy, and healthcare • How measurement tools and data transparency could shift power • And who actually has leverage to design something better This is a complex systems conversation. And it’s one worth having — again and again. From many angles. If food truly is health, then the way our food system is designed matters. And if we engineered the current system, we can engineer what comes next. For another relevant conversation around this issue, particularly on the data side, check out this episode with Sam Alexander of Food Health Co. who's already making important strides. Your Support for the Show Matters1️⃣ Become an OBIE Insider Stay connected, get behind-the-scenes updates, and explore more ways to eat and drink like it matters. Sign up here. 2️⃣ Leave a 5-star rating and written review Written reviews on Apple Podcasts help more people find these conversations. But if that's not your thing, you can leave one here. 3️⃣ Share the episode Screenshot it, share it, and tag @xoxofarmgirl. Use #OneBiteIsEverything

    54 min

  8. FEB 19

    The Emotional Temperature of American Farming

    What does American farming feel like right now? Not from a policy brief or an out of touch news headline. But from inside the daily lives of small farmers. After reviewing nearly 400 grant applications and more than one hundred farmer wish lists, a clear pattern emerges: the strain on small farms is rarely dramatic. It is steady. And personal. And it is often invisible until it’s too late. In this episode of One Bite is Everything, host Dana DiPrima explores the emotional temperature of American farming, the fatigue of constant explanation, the frustration of being conflated with industrial agriculture, the isolation that can push farmers to the brink, and the surprising stabilizing power of something as simple as a postcard that says “keep going.” This conversation also points toward solutions: targeted wish lists, timely grants, and the growing need for more “friends of farmers,” people who choose connection over indifference. Because the question may not be whether small farms can survive. It may be whether more of us decide to stand close enough to notice. Your Support for the Show Matters 1️⃣ Become an OBIE Insider: Stay connected, get behind-the-scenes updates, and explore more ways to eat and drink like it matters. Here's the link to sign up. 2️⃣ Liked the show? Leave a 5-star rating and review to help us bring you more incredible guests, conversations and listeners like you. Top reviews on Apple Podcasts or Spotify. Or you can leave your review here. 3️⃣ Share it with others! Did you know that OBIE is shared more than 88% of all shows?! (Spotify wrapped 2025) You can share it from your listening app, or screenshot it and share it on your socials! Tag @xoxofarmgirl & use hashtag #OneBiteIsEverything 4️⃣ Connect on Socials IG @xoxofarmgirl & Facebook 👏 The OBIE Team Dana DiPrima, host & producer Sonia Dhillon, co-producer & editor Russell Chapa, sound engineer & original music One Bite is Everything was selected to join Heritage Radio Network, home to the most influential voices in food.

    11 min
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Trailer

5
out of 5
73 Ratings

About

One Bite Is Everything explores how the food on your plate connects to the bigger world: health, community, economy, and the planet. Through conversations with thought leaders and food system thinkers, the show looks beyond what we eat to how and why it’s produced. Each episode offers real stories, lived experience, and perspective that will change how you think about food and the impact of every bite.

Information

  • Creator
    Dana DiPrima
  • Years Active
    2020 - 2026
  • Episodes
    160
  • Rating
    Clean
  • Copyright
    © Copyright 2026 One Bite is Everything
  • Show Website
    One Bite is Everything

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