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Farm to Future
Jane Z.
125 episodes
1 month ago
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 Southern California, Alex has spent 15 years working across the hospitality industry – from food trucks to white tablecloth fine dining. He's a Le Cordon Bleu culinary school graduate who chose front-of-house work over becoming a chef because he values variety and human connection over repetition. Alex i...
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Food
Arts,
Health & Fitness,
Nutrition,
Science,
Earth Sciences
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All content for Farm to Future is the property of Jane Z. and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
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 Southern California, Alex has spent 15 years working across the hospitality industry – from food trucks to white tablecloth fine dining. He's a Le Cordon Bleu culinary school graduate who chose front-of-house work over becoming a chef because he values variety and human connection over repetition. Alex i...
Show more...
Food
Arts,
Health & Fitness,
Nutrition,
Science,
Earth Sciences
Episodes (20/125)
Farm to Future
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 Southern California, Alex has spent 15 years working across the hospitality industry – from food trucks to white tablecloth fine dining. He's a Le Cordon Bleu culinary school graduate who chose front-of-house work over becoming a chef because he values variety and human connection over repetition. Alex i...
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1 month ago
43 minutes

Farm to Future
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 University. Mr. Mande has a wealth of expertise and experience in national public health and food policy. He served in senior policymaking positions for three presidents at USDA, FDA, and OSHA helping lead landmark public health initiatives. In 2009, he was appointed by President Obama as USDA Deputy U...
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1 month ago
1 hour 2 minutes

Farm to Future
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 can help us navigate modern health challenges by working with our individual nature rather than against it. After years of chronic illness and monthly antibiotics as a teenager, Dr. Shivani discovered Ayurveda during a healing journey in India. Now she's dedicated her career to bridging ancient wis...
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2 months ago
57 minutes

Farm to Future
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 from making DIY face masks at 11 years old to becoming a holistic beauty expert who helps women create effective, non-toxic routines. We explore the science behind clean beauty, the three ingredients Jessica says to avoid at all costs, and her practical approach to building a beauty routine that wo...
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3 months ago
59 minutes

Farm to Future
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 on UV treatment as a middle ground between raw milk and traditional heat pasteurization, explaining why it preserves some bioactives while eliminating the beneficial bacterial diversity that makes raw milk unique. We dive into the technical aspects of milk safety, including Raw Farm's advanced PCR...
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3 months ago
51 minutes

Farm to Future
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 revolutionary UV pasteurization technology that just received FDA approval after 12 years of development. Unlike traditional heat pasteurization that destroys up to 70% of milk's beneficial compounds, Bob's "cold pasteurization" process preserves 93-100% of bioactive proteins while eliminating d...
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4 months ago
48 minutes

Farm to Future
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. What's exciting about this report is it's the first time ultra-processed foods are being recognized as a serious public health concern at this policy level. Chef Dr. Mike has been fighting the battle against UPFs for over 20 years, and today we talk about how the food industry influences research, ...
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4 months ago
53 minutes

Farm to Future
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 shares how technology can help scale sustainable farming while keeping farmers' needs at the forefront. We explore the challenges of agricultural chemicals, the importance of soil health, and a vision for localized, nutrient-dense food systems. About Clint: Clint Brauer is a third-generation farme...
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9 months ago
58 minutes

Farm to Future
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 these grains, far from being "waste," actually develop enhanced nutritional profiles and unique flavors through the brewing process. The conversation spans from the technical aspects of grain processing to broader themes of circular economy and sustainable food systems.About Aviaja Riemann-And...
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10 months ago
45 minutes

Farm to Future
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 founder of EmGenisys. She explains how advanced reproductive technologies are helping create more efficient, climate-friendly cattle while improving animal welfare and food production. About Dr. Cara Wells Dr. Cara Wells is an entrepreneur, inventor, and animal scientist who has revolutionized the fie...
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11 months ago
48 minutes

Farm to Future
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 lab-grown chocolate, discover how startups and major agricultural companies are tackling climate change and food sustainability challenges. Links: VOTE for Chef Dr. Mike to join RJK Jr.'s health policy teamRaw milk episode with Mark McAfeeJoel Salatin's USDA appointment newsKey Topics Covered: Innov...
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12 months ago
15 minutes

Farm to Future
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 macronutrients How chewing food impacts GLP-1 production Why replacing artificial ingredients with natural ones may not solve core issuesThe complex relationship between food manufacturers, pharmaceutical companies, and healthcare systemsThe importance of the "food matrix" and processing meth...
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1 year ago
50 minutes

Farm to Future
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 Rescuing Leftover Cuisine, and he’s been tackling this issue for over a decade. Robert started rescuing food back in college, where he would deliver dining hall leftovers to a nearby homeless shelter. Almost 15 years later, he’s built and scaled this non-profit to saving millions of pounds of food...
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1 year ago
41 minutes

Farm to Future
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 dietary pipeline from restaurants to aggregators to consumers, powered by their in-house AI model called RAMS-E. Tamir has spent the last decade working in FoodTech, working with small mom and pop restaurants, to national chains, to Fortune 500 level food companies. After being diagnosed with Ulc...
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1 year ago
58 minutes

Farm to Future
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 was one of the more plant forward people in my life. My grandma was a Buddhist and she had the utmost respect for food, whether it came from animal or plants or fungi. Today's topic is all about plant-based and plant-forward diets. There's been a huge shift in food trends where about 10 years ago...
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1 year ago
40 minutes

Farm to Future
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 Children’s Hospital Network including Neonatal Intensive Care (NICU) at RHW, Randwick before further training to become a General Practitioner/Family Medicine Doctor. Despite her extensive Paediatric experience, she was shocked to see the maternal mental distress faced by new mothers. This distr...
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1 year ago
55 minutes

Farm to Future
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 know a lot of y'all are gluten-free like me, whether you're gluten intolerant or celiac or choose to cut gluten out of your diet. One of the most common questions I get is, "What gluten-free breads do you like that actually tastes good?" Because so often gluten-free bread is small and dry and just...
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1 year ago
22 minutes

Farm to Future
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 the gut health of their clients/patients. Chidozie started his academic career in virus research, where he studied rotaviruses that cause gastroenteritis in children under the age of 5. Afterwards, he completed his PhD in Molecular Genetics at the University of Toronto where he was genetically ...
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1 year ago
50 minutes

Farm to Future
Gut health Q&A with Aicacia Young: protein intake, gut detox protocol, IgG, cycling hormones, trendy supplements
Our gut health queen is here! Aicacia Young - you guys really loved our episode last month all about IBS and how to diagnose your symptoms. So we have her back on the pod today for a Q&A. We’ve got a jam packed episode - we’re gonna cover how much protein you should be eating in a day, how to figure out what specifically in dairy triggers you, the one magical supplement everyone could benefit from, why you should do a gut detox before getting pregnant, and the two supplements to take for ...
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1 year ago
1 hour 8 minutes

Farm to Future
3 dairy products to try if you're lactose intolerant
I had given up on dairy about a decade ago and it wasn’t until I got into fitness and weightlifting and really needed to up my protein intake that I realized dairy is an excellent whole food source of protein. So if you are lactose intolerant like me or simply don’t tolerate dairy well, but you really want to enjoy milk or ice cream or cheese, etc. here are 3 types of dairy products you should try! Raw milk Full episode with Mark MacAfee and Max Kane: Spotify or Apple PodcastsMilk fact sheet...
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1 year ago
17 minutes

Farm to Future
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 Southern California, Alex has spent 15 years working across the hospitality industry – from food trucks to white tablecloth fine dining. He's a Le Cordon Bleu culinary school graduate who chose front-of-house work over becoming a chef because he values variety and human connection over repetition. Alex i...