Dr. Bradley Bolling is a food scientist at UW-Madison specializing in yogurt, nuts, and berries. In this conversation, we discuss what inflammation really is and its potential consequences.

Ep. 4 with Dr. Bradley Bolling

The way we view our food has changed drastically in the past few decades. While eating ethically-raised animals, locally-grown crops, and non-processed foods was once commonplace, it is now considered gourmet. Going back to these culinary roots would be better for our health, environment, and tastebuds. This podcast provides a voice to chefs, farmers, and scientists who are passionate about what we eat, how we process our food, and our environmental impact.

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Ep. 4 with Dr. Bradley Bolling

Ep. 4 with Dr. Bradley Bolling