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 farmer from Kansas who is on a mission to eliminate harmful chemicals through food production by leveraging robotics. His journey began in 2020 when he abandoned his role as an LA-based tech executive to help his family and its farm after his father was diagnosed with Parkinson’s, a disease linked to a 200–600% increased risk when exposed to herbicides. With numerous farmers using his Robots-as-a-Service and two consumer packaged goods deals under his belt, it’s safe to say he’s on track.

Links:

• Greenfield Robotics crowdfunding campaign
• Website
• LinkedIn
• Instagram

Discounts

• Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
• Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
• Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium

Connect with Jane Z.

• Instagram: @farm.to.future
• Email: [email protected]

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-Andersen
Aviaja is one of the pioneers of the Scandinavian food tech scene. In 2018 she co-founded Agrain by Circular Food Technology. Agrain’s mission is to change the food system to become circular, by developing delicious and nutritious ingredients made from upcycled spent grains. Agrain is working with unique and patented processes.

Circular economy and respect for our planet are the guiding principles for Aviaja, and through her work with Agrain and in several committees, she is promoting a more sustainable future. Aviaja is a Board member in the Danish Plantbased Food Association and a board member in The Danish Food and Drink Federation. From 2021-2022 she was a member of the Government’s Green Advisory Board. Agrain has since June 2022 been a proud member of the EIT Rising Food Star Programme.

Privately, she lives in Copenhagen with her two daughters, she is a hot yoga heavy user. She has a MSc in economic and Japanese from Copenhagen Business School and worked 15 years in cosmetics before she joined the food industry.

Connect with Agrain:

• Website: www.agrainproducts.com
• Instagram: @agrainproducts
• LinkedIn: Agrain by Circular Food Technology

Discounts

• Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
• Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
• Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium

Connect with Jane Z.

• Instagram: @farm.to.future
• Email: [email protected]

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 field of embryo evaluation technology. After earning her B.S. and PhD in Animal Science from Texas Tech University, she gained valuable experience working in both animal and human clinical IVF laboratories. This unique perspective helped her identify key industry challenges and opportunities.

As the founder of EmGenisys, she holds 8 issued US patents, 8 US patents pending, and 54 international patents. Under her leadership, EmGenisys has gained national and international recognition, secured seed funding, and expanded into new markets including human health and space agriculture.

Beyond her work at EmGenisys, Cara is passionate about mentoring the next generation of entrepreneurs and serves in advisory roles for multiple companies, including ventures in pollinator conservation, epigenetics, and biometric sensors. She lives in Dripping Springs, TX with her husband, 2 horses, boxer dog, and cat.

Dr. Cara Wells on LinkedIn: https://www.linkedin.com/in/cara-wells-phd/
Website: https://www.emgenisys.co/ 

Discounts

• Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
• Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
• Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium

Connect with Jane Z.

• Instagram: @farm.to.future
• Email: [email protected]

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 team
• Raw milk episode with Mark McAfee
• Joel Salatin's USDA appointment news

Key Topics Covered:

• Innovative pesticide alternatives and precision agriculture
• Dairy industry sustainability initiatives
• Cellular agriculture and fermentation technologies
• Climate adaptation in berry farming
• Carbon utilization in agriculture
• Emerging food technologies and startups

Featured Companies & Innovations:

• DeepAgro: AI-powered precision pesticide application
• Greenfield Robotics: Chemical-free weed management
• EmGenisys: AI-enhanced cow IVF
• Driscoll's: Global berry production and climate adaptation
• Kokomodo: Lab-grown chocolate
• NXW Nutrition: Algae-based milk alternatives
• Agrain: Upcycling grains from breweries
• Onego: Egg protein from fermentation

Discounts

• Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
• Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
• Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium

Connect with Jane Z.

• Instagram: @farm.to.future
• Email: [email protected]

Episode Highlights:

• Making sense of the recent Kellogg's food dye petition and what it means for ultra-processed foods
• Research 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 issues
• The complex relationship between food manufacturers, pharmaceutical companies, and healthcare systems
• The importance of the "food matrix" and processing methods beyond ingredients

About Chef Dr. Mike:
Chef Dr. Mike is a cardiologist turned culinary medicine expert who combines his medical expertise with a deep understanding of food science and cooking. He teaches healthcare providers and the public about the connections between food, health, and medicine through his work with culinary medicine programs and his weekly column at the Center for Food is Medicine.

Links & Resources:

• Gluten-free artisan bread recipe 😋
• Kevin Hall's NIH research on ultra-processed foods and weight gain
• Japanese study on chewing and GLP-1 production
• Recent article on why nutrients don't tell the full story

Join me at the THRIVE Global Impact Summit on November 7 in Santa Clara: https://bit.ly/GlobalImpactSummit24

Connect with Chef Dr. Mike:

• Weekly Column 
• Website 
• Instagram 
• YouTube 

Discounts

• Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
• Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
• Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium

Connect with Jane Z.

• Instagram: @farm.to.future
• Email: [email protected]

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 from ending up in landfills and feeding countless people across the country. 

Robert’s going to share the nuts and bolts behind their logistics model and business model, how they pivoted during the pandemic when restaurants shut down, and the big role that city governments can play when it comes to food rescue.

About Robert
Robert Lee is the CEO & Co-founder of Rescuing Leftover Cuisine, Inc (RLC). With a Bachelor’s degree at the Stern School of Business at New York University and experience working in finance at various Wall Street firms, Robert Lee left a future career in finance to work on growing RLC. RLC has been providing food rescue services since 2013 and is headquartered in New York City. RLC was incubated by Blue Ridge Labs @ the Robin Hood Foundation and since then has expanded across the nation. In addition, Mr. Lee has been honored as an Obama Leader USA, Gates Millennium Scholar, CNN Hero, Forbes 30 Under 30 for Social Entrepreneurship, NYC Food Policy 40 Under 40, and Youth Action Net Fellow.

Website: https://www.rescuingleftovercuisine.org/
Instagram: @rescuingleftovercuisine

Discounts

• Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
• Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
• Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium

Connect with Jane Z.

• Instagram: @farm.to.future
• Email: [email protected]

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 Ulcerative Colitis, he set out to make ingredient transparency the norm rather than the exception. To date, Honeycomb.ai has helped over 1 million people find suitable food across their product-line.

Download the Honeycomb app at get.honeycomb.ai

Connect with Tamir

• Email: [email protected]
• Instagram

Discounts

• Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
• Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
• Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium

Connect with Jane Z.

• Instagram: @farm.to.future
• Email: [email protected]

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, being vegan and vegetarian was all the rage. And now, we've swung the pendulum to carnivore and animal-based diets. But when it comes to real scientific evidence around health outcomes, what do the studies say? Are plant-based diets actually healthier for us? And who better to speak on this topic than Chef Dr. Mike, our resident culinary medicine expert.

Links

• Chef Dr. Mike's article: Plant-based Meat Alternatives Study Spotlight Take-Away 
• Study: Plant-Based Meat Analogs and Their Effects on Cardiometabolic Health
• Study findings: Adventist Health Studies fact sheet
• Study: Blue Zones
• Article: Gratitude before meals  
• Article: Galaxy's centre tastes of raspberries and smells of rum, say astronomers

Connect with Chef Dr. Mike

• Website 
• Instagram 
• YouTube 

Discounts

• Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
• Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
• Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium

Connect with Jane Z.

• Instagram: @farm.to.future
• Email: [email protected]

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 distress is largely due to societal misconceptions about breastfeeding and newborn care and this is what ignited her passion and further training in Breastfeeding Medicine. 

She is an active member of the Academy of Breastfeeding Medicine. She is experienced in the model of Neuroprotective Developmental Care and a Possums NDC Practitioner. She is also certified in the Thompson Breastfeeding method. She is passionate about improving breastfeeding support and education.

Outside of medicine, she has a strong interest in nature, martial arts and social justice. Before Medicine she did a Bachelor of Arts - majoring in Classics - Greek and Roman Literature and Political science.

For more evidence based breastfeeding knowledge head to www.letstalkbreastfeeding.com or @breastfeedingwithDrKavita

Discounts

• Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
• Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
• Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium

Connect with Jane Z.

• Instagram: @farm.to.future
• Email: [email protected]

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 does not taste like bread at all. 

I've been gluten-free for about 6 years and I've tried dozens of gluten-free breads at this point. Today I'm going to share my top picks!

Jane's Top GF bread recommendations:

1. Greenlite artisan bread
2. Against the Grain baguettes
3. Base Culture Keto Bread
4. Bread Srsly Sourdough
5. Prairie Foods spelt sourdough

If you're gluten-intolerant, you may have a chemical sensitivity to glyphosate, not necessarily gluten. In which case, organic flour/bread/pasta may sit well with you! Here are some organic options: 

• Better Basics Milling (organic flour)
• Bluebird Grain Farms (organic flour)
• Cultures for Health sourdough starters
• Vignoli Egg Pasta - Use code FARMTOFUTURE for 15% off your order at Vignoli 

Learn more:

• Glyphosate episode with Kelly Ryerson
• Glyphosate impact on microbiome 

Discounts

• Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
• Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
• Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium

Connect with Jane Z.

• Instagram: @farm.to.future
• Email: [email protected]