Farm to Future
Jane Z.
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Recent Episodes
The family behind Taiwan's beloved BB Hot Sauce — Sophia Chang, "A Little Bit Sweet" Film
What do you do when you realize your family has a famous hot sauce brand in Taiwan — and you only found out at age 25? For food stylist and documentary filmmaker Sophia J. Chang, the answer was: make…
Bone broth is worth the hype (but only if it jiggles) — Thomas Odermatt, Butchers Bone Broth
Growing up in his family’s award-winning butcher shop in San Gottardo, Switzerland, Thomas Odermatt learned the foundations of traditional butchery and the art of succulent, tender rotisserie. From…
The BEST mom and pop restaurants in Boston — Alex Jhun Kim
Alex Jhun Kim is a Boston-based food content creator who specializes in showcasing mom and pop restaurants through behind-the-scenes videos featuring owners, chefs, and staff. Originally from…
Former USDA and FDA official Jerold Mande reveals what MAHA got wrong in its second report
Professor Jerold Mande is CEO of Nourish Science; Adjunct Professor of Nutrition, Harvard T.H. Chan School of Public Health; and a Non-Resident Senior Fellow, Tisch College of Civic Life, Tufts…
Ayurvedic Medicine 101: Eating and sleeping according to your body type — Dr. Shivani Gupta
Understanding your unique constitution could be the missing piece in your health puzzle. Dr. Shivani Gupta, our first Ayurvedic expert on the show, shares how this 5,000-year-old system of medicine…
How to build a non-toxic skincare routine — Jessica Rose, natural beauty expert
If you're curious about switching to natural beauty but not sure where to start, this episode breaks down everything you need to know. Jessica Rose, author of "Healthier Beauty," shares her journey…
Raw milk vs UV pasteurization: What's the difference? — Mark McAfee, Raw Farm
In this follow-up conversation with Raw Farm's CEO & Founder Mark McAfee, we explore the nuanced differences between raw milk and UV pasteurization technology. Mark shares his expert perspective…
This UV technology could make raw milk safe for everyone — Bob Comstock, Tamarack Biotics
What if we could have all the immune-boosting benefits of raw milk without any of the safety risks? That's the promise of today's episode.Bob Comstock is the CEO of Tamarack Biotics and inventor of a…
Recent MAHA report finally shines a spotlight on ultra-processed foods — Chef Dr. Mike
The HHS, led by Robert F. Kennedy Jr., recently released the MAHA (Make America Healthy Again) commission report — a comprehensive 68-page document focusing on childhood health and chronic disease.…
Robots for regenerative agriculture — Clint Brauer, Greenfield Robotics
Join us for a deep dive into the world of chemical-free farming with Clint Brauer, CEO and Founder of Greenfield Robotics. From autonomous weeding robots to regenerative agriculture practices, Clint…
How this Danish startup turns brewery 'waste' into nutritious food ingredients — Aviaja Riemann-Andersen, Agrain
In this episode, we explore how Danish startup Agrain is revolutionizing food sustainability by upcycling spent grains from breweries into nutritious food ingredients. Aviaja Riemann-Andersen shares…
How AI can make cow IVF smarter and more sustainable — Dr. Cara Wells, EmGenisys
Ever wondered how modern breeding techniques are making cattle farming more sustainable? This week, we dive deep into the world of cattle IVF with Dr. Cara Wells, a reproductive physiologist and…
AI pesticide bots, cow IVF, and lab-grown chocolate: My review of the THRIVE Global Impact Summit
Jane Z. shares key insights and innovations from the THRIVE Global Impact Summit, exploring the intersection of technology, sustainability, and agriculture. From AI-powered pesticide reduction to…
Breaking down the Kellogg's food dye controversy with Chef Dr. Mike
Episode Highlights:Making sense of the recent Kellogg's food dye petition and what it means for ultra-processed foodsResearch showing how ultra-processed foods affect weight gain regardless of…
How this "Grubhub of food rescue" works to feed communities with leftovers — Robert Lee, Rescuing Leftover Cuisine
If you've ever thought about how much food goes to waste in restaurants, today’s episode we’re going behind the scenes to see what happens to those leftovers. Robert Lee is the co-founder and CEO of…
The AI that helps you order dishes for YOUR dietary needs — Tamir Barzilai, Honeycomb.ai
Tamir Barzilai is the CEO and co-founder of Honeycomb.ai, a company dedicated to building the next gen for food discovery for people with dietary restrictions. His company is pioneering an end-to-end…
Are plant-based diets healthier? Here's what the science says — Chef Dr. Mike
My grandmother was one of those rare, special humans to live to 100 years old. And she actually lived up until earlier this year in February, 2024. In a way, this episode is in her honor because she…
The science behind breast milk and why it's amazing for gut health — Dr. Kavita
Dr. Kavita is a Family Medicine Physician, Lactation Consultant and Mother of 3. She has a wealth of medical experience spanning 17 years, including 6 years in Hospital Paediatrics at the Sydney…
5 gluten-free breads that actually taste good
Can you believe it is 2024 and we don't have a single gluten-free bread that tastes amazing and is widely available. Why can't I go into a fast food chain and order a burger with good GF bread!? I…
The link between autism, glyphosate, and antibiotics — Dr. Chidozie Ojobor, Co-founder of Vitract
Chidozie Ojobor is a scientist-entrepreneur and is the cofounder and Chief Science Officer at Vitract, a microbiome company providing comprehensive and accessible gut testing to clinicians to improve…
Frequently Asked Questions
Farm to Future has published 127 episodes since November 2020, covering topics in Arts, Earth Sciences.
Farm to Future is currently moderate with new episodes every 2 weeks. Average episode length is 47m.
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