What if fruits and vegetables could taste better, last longer, and be easier to grow all while reducing food waste?

Marianne Smith Edge, MS, RDN sits down with Anabel Rivas, M.S., Director of Crop Technical Development at Pairwise, to explore how gene-editing technology is transforming the future of fresh produce.

Anabel shares how Pairwise is developing innovations like seedless blackberries and pitless cherries and why these types of advancements could help address challenges related to flavor, shelf life, sustainability, and climate resilience.

What We Cover:

• What CRISPR gene editing actually is — in plain language

• How gene editing differs from traditional breeding and GMOs

• How innovations like seedless blackberries and pitless cherries are developed

• How crop innovation can reduce food waste and resource use

• The role of technology in sustainable agriculture and climate resilience

From berry breeding to breakthrough food innovation, this is how science and agriculture are coming together to shape the next generation of fresh foods.

🔗 Resources mentioned:

Pairwise

🔗 Connect with Anabel Rivas:

LinkedIn

🎙️ Listen to Rooted & Restless on:

Spotify | Apple Podcasts | Amazon | iHeart Radio

📲 Follow Marianne Smith Edge:

Website

#RootedAndRestless #MarianneSmithEdge #CRISPR #GeneEditing #Pairwise

#FoodInnovation #FutureOfFood #SeedlessBlackberries #PitlessCherries #FoodScience

#NutritionPodcast #RegisteredDietitian #FoodSystem #WhatWeEat #FoodTruth

#SustainableAgriculture #FoodWaste #EvidenceBasedNutrition #AgriNutrition #Produce

In this episode of Rooted & Restless, Marianne Smith Edge talks with Mary Lee Chin, MS, RDN and owner, Nutrition Edge Communications about glutamate (MSG). Together, they explore how one ingredient became the center of food fears, cultural misconceptions, and decades of misinformation.

Mary Lee shares the origins of MSG and how the term “Chinese Restaurant Syndrome” emerged from a racially charged narrative in the late 1960s.They also discuss what current science says about MSG—and why it may even help reduce sodium intake while maintaining flavor.

What We Cover

• The discovery of MSG and umami

• Foods that naturally contain glutamate

• The origins of “Chinese Restaurant Syndrome”

• How cultural bias shaped MSG fears

• What current research says about MSG safety

• Why context matters when discussing food ingredients

Along the way, food, culture, science, and a few baseball stories are shared—all in one conversation.

Guest: Mary Lee Chin, MS, RDN

LinkedIn

Facebook

Instagram

Resources: https://msgfacts.com/about-monosodium-glutamate-msg/

In this episode of Rooted and Restless, Marianne Smith Edge sits down with Dr. Heather Norman-Bergdolf, assistant extension nutrition professor at the University of Kentucky, to unpack the growing reality of alpha-gal syndrome—a food allergy linked to Lone Star tick bites.

As cases rise across Kentucky and much of the Midwest and Eastern U.S., they unpack the science behind this unusual condition, why symptoms can appear hours after eating red meat and other mammal-based foods, and the everyday challenges of navigating food labels and outdoor life.

What We Cover:

• How alpha-gal syndrome develops after tick bites

• Why reactions to red meat and dairy are often delayed

• Hidden mammal-derived ingredients in foods and products

• Cross-contamination and food preparation challenges

• Tick prevention and outdoor safety tips

• New research and the possibility of reintroducing foods over time

Alpha-gal syndrome may change what’s on the plate, but with awareness, prevention, and support, flavorful food and active outdoor lifestyles can still be enjoyed.

Resources:

https://publications.mgcafe.uky.edu/sites/publications.ca.uky.edu/files/FCS3-646-Food-Allergens-Alpha-Gal--Remediated.pdf

https://www.nytimes.com/2026/03/25/nyregion/alpha-gal-meat-allergy-deaths.html

Animal protein is at the center of today’s biggest food conversations—but how much of the public narrative tells the full story?

In this episode of Rooted and Restless, Marianne Smith Edge sits down with Eric Mittenthal, Chief Strategy Officer at the Meat Institute and President of the National Hot Dog and Sausage Council, to explore sustainability, animal welfare, meat prices, nutrition, and the future of protein.

What We Cover:

• Sustainability and greenhouse gas discussions around animal protein

• The Protein Pact initiative and industry transparency

• Why beef prices remain high

• Meat’s role in nutrient-dense diets

• The future of alternative proteins

They also discuss the role Temple Grandin has played in advancing animal welfare practices and why transparency matters more than ever in food conversations. And yes… hot dogs,from myths, trends and favorites is mentioned…just in time for summer!

Resources:

The Protein Pact

Temple Grandin Documentary- An Open Door

With protein dominating headlines, where does soy fit—and why is there still so much confusion around its quality and health benefits?

In this episode of Rooted and Restless, Marianne Smith Edge sits down with soy nutrition expert Michelle Braun, PhD, to explore the journey from farm to table and unpack the truth about soy protein. From the fields of the Midwest to the foods on our plates, they break down how soy is grown, how it’s used, and how it compares in today’s protein conversation.

What we cover:

• The difference between commodity soybeans, food-grade soy, and edamame

• Protein quality—what it means vs. what consumers think it means

• The latest science on soy and heart health and overall wellness

• Common myths about soy—and what the evidence really shows

• Simple, practical ways to add soy into meals and snacks

The bottom line: Soy isn’t an either/or choice—it’s a versatile, high-quality protein that fits into a balanced diet—no confusion required.

Guest: Michelle Braun, PhD Director of Partnerships, Soy Nutrition Institute

LinkedIn

Resources:

Soy Nutrition Institute (SNI) Global

New General Health Claim for Soy in New Zealand and Australia

In this episode, Marianne sits down with registered dietitian and award-winning nutrition communicator Kathleen Zelman to simplify grocery shopping with your family’s health in mind. From confusing labels to processed foods, Kathleen shares practical strategies to help you shop with confidence, without overthinking every choice.

They break down the 80/20 approach to eating, prioritizing whole, minimally processed foods while leaving room for flexibility and enjoyment—plus how to spot added sugars, choose foods with protein and fiber, and better understand food labels.

What We Cover:

• Start with a plan and a list

• Use an 80/20 approach—whole, minimally processed foods with room for flexibility

• Focus on protein, fiber, and overall food quality

• Make peace with processed foods—not all are created equal

• Understand what food labels really mean

• Build healthy family meals and snack habits

If you’ve ever wondered how to fill your cart with your kids’ health in mind—balanced, not perfect—this episode offers a realistic, doable path forward.

Guest: Kathleen M. Zelman, MPH, RDN, LD

No Nonsense Nutrition, LLC 

Nutrition Communications Consultant

Contributor: US News & World Report and WebMD

Nutrition4Kids podcast host

Instagram: KZelmanRD

Facebook: Kathleen Manning Zelman

Twitter: @KZelmanRD

Website: kathleenzelman.com

Pinterest: kathleenzelmanrd

In this episode of Rooted and Restless, Marianne Smith Edge sits down with international economist Dr. Robert Thompson to unpack what’s truly driving risk in our food system—from trade policy and farm economics to food prices and consumer fears.

The conversation also tackles one of the most misunderstood topics when it comes to food fears: the difference between hazard and risk. From pesticide concerns to annual “food fear” lists, how fear-based messaging can influence what we eat—and why context matters is discussed.

What We Cover

• Why today’s agricultural pressures feel different from past “farm crises”

• What’s really driving food prices—and why they may stay high

• The critical difference between evaluating hazard and risk in the safety of our food

• Why innovation in agriculture is essential to feeding a growing global population

This episode brings a grounded, science-based perspective to the conversation—and explains why the biggest risks in our food system aren’t always the most visible.

Guest: Dr Robert L Thompson, Former Dean of Agriculture at Purdue, Former Assistant Secretary for Economics at USDA, Former Director of Rural Development at the World Bank.

Social media:

Facebook

LinkedIn

In this powerful episode, Marianne Smith Edge sits down with Kentucky farmer and ag economist Jesse Horn to uncover the realities behind today’s food system—from rising grocery prices to the hidden financial pressures facing American farmers.

What We Cover:

• Farming today is a high-risk, high-cost business.

• Why switching to fruits and vegetables isn’t as simple as it sounds

• What “regenerative agriculture” really means (and why farmers have been doing it for decades)

• How technology is helping farmers use less fertilizer and pesticides, not more.

• Higher grocery prices don’t mean farmers are making more money.

Jesse explains why today’s farmers are facing one of the toughest financial periods in decades, revealing why the future of food depends on understanding the people who grow it. The heart of farming isn’t just business—it’s passion, stewardship, and a deep commitment to feeding others.

Guest: Jesse Horn, Kentucky Corn and Soybean Farmer, Principal, CEO-Big H Ag Supply,

Owner, Superior Seeds, LLC

TikTok

Facebook

Milk might seem simple — but the story spans across the globe. In this episode of Rooted & Restless, Marianne sits down with Tom Suber to explore how milk travels from local farms to global markets. From cheese and milk powder to whey protein, today’s dairy industry is shaped as much by international demand as it is by what we consume at home.

Beyond economics, the cultural side of milk — from cow’s milk in the U.S. to camel, goat, sheep, and even fermented mare’s milk in Mongolia is explored. Drawing on their shared experience in the Gobi Desert, Marianne and Tom reflect on how milk plays a role in tradition, storytelling, and daily life far beyond nutrition.

What We Cover

• How the U.S. dairy industry evolved into a global export powerhouse

• The economics behind dairy pricing and trade flows

• Cultural perspectives on milk — from cow to camel to mare’s milk

• Why shelf-stable milk is more common in Europe than in the U.S.

• How current trends, like whole milk in school and GLP-1 medications may impact dairy consumption and ultimately, farmer economics

The conversation wraps with today’s hot topics, including whole milk in schools and how changing health trends, like GLP-1 medications may influence dairy consumption….and why differences in packaging, refrigeration, and culture shape what ends up in your fridge.

Guest:

Tom Suber- Global trade strategist and former President, US Dairy Export Council

LinkedIn

What does it really mean to eat well in today’s world of evolving science, new medications, and endless nutrition advice? Marianne sits down with Sally Squires, a Washington, DC based health and nutrition writer, former Washington Post health writer and founder of the Lean Plate Club to explore how nutrition guidance has changed over the past 25 years—and what still matters most.

From science-based advice you can trust to practical tips for cooking for one or two, this conversation blends evidence, experience, and real-life strategies. They discuss how to balance health with enjoyment, rethink food rules, and build sustainable kitchen habits.

You’ll also hear insights on food labeling, the growing impact of climate change on how we eat, and simple ways to reduce food waste using smarter portioning, storage, and pantry staples.

Key Takeaways:

• Keep it simple and science-based: Focus on practical, credible nutrition guidance that cuts through misinformation.

• Make food work for real life: Plan meals for one or two, use efficient tools, and reduce waste with smart storage.

• Prioritize enjoyment and culture: Food should be satisfying, social, and rooted in tradition—not just functional.

• Think long-term health and sustainability: Emphasize whole foods, minimize reliance on supplements, and consider environmental impact

Find Sally:

Facebook

Instagram

LinkedIn

Substack

Twitter