The Food Fix

In this episode of the Food Fix we're covering coffee. Our host, Taylor Haelterman, talks with Paul Katzeff about his mission to brew "not just a cup, but a just cup" and how he's bettering the world through his company, Thanksgiving Coffee.  Follow us and join the conversation @msufoodfix on Facebook and Twitter.  Featured guest:

Paul Katzeff - Owner and Co-Founder of Thanksgiving Coffee  

For more information:

Thanksgiving Coffee website 

 Theme music: Upbeat Acoustic by Lesfm on Pixabay About the podcast: The Food Fix focuses on researchers and innovators better feeding the world. It’s a production from the Michigan State University Knight Center for Environmental Journalism, an organization that teaches student and professional journalists how to report on the world's most important beat.

About the host:Taylor Haelterman is pursuing a master’s degree in environment, science and health journalism at Michigan State University. As a volunteer, intern, podcast producer, editor and host, she’s had a hand in nearly every aspect of audio production and live radio. She plans to continue combining her passion for audio with her love of storytelling for the rest of her career.

In this episode of the Food Fix our host, Taylor Haelterman, dives into five things preventing Dutch dairy farmers from adopting more sustainable and environmentally-conscious farming practices with Niko Wojtynia, a PhD candidate in the Copernicus Institute of Sustainable Development at Utrecht University.  Follow us and join the conversation @msufoodfix on Facebook and Twitter.  Featured guest:

Niko Wojtynia - PhD candidate at the Copernicus Institute of Sustainable Development at Utrecht University

For more information:

“Five mechanisms blocking the transition towards ‘nature-inclusive’ agriculture: A systemic analysis of Dutch dairy farming” 

Theme music: Upbeat Acoustic by Lesfm on Pixabay About the podcast: The Food Fix focuses on researchers and innovators better feeding the world. It’s a production from the Michigan State University Knight Center for Environmental Journalism, an organization that teaches student and professional journalists how to report on the world's most important beat.

About the host:Taylor Haelterman is pursuing a master’s degree in environment, science and health journalism at Michigan State University. As a volunteer, intern, podcast producer, editor and host, she’s had a hand in nearly every aspect of audio production and live radio. She plans to continue combining her passion for audio with her love of storytelling for the rest of her career.

In the first episode of the Food Fix relaunch our host, Taylor Haelterman, talks to Great Lakes Echo reporter, Kayla Nelsen, about communities fighting food insecurity, waste and cultural stigmas with functional fridges on the sidewalk.  Follow us and join the conversation @msufoodfix on Facebook and Twitter.  Featured guest:

 Kayla Nelsen - Great Lakes Echo reporter

For more information:

Community fridges: Radical solutions to food insecurity, waste and cultural stigmas

 Theme music: Upbeat Acoustic by Lesfm on Pixabay About the podcast: The Food Fix focuses on researchers and innovators better feeding the world. It’s a production from the Michigan State University Knight Center for Environmental Journalism, an organization that teaches student and professional journalists how to report on the world's most important beat.

About the host:Taylor Haelterman is pursuing a master’s degree in environment, science and health journalism at Michigan State University. As a volunteer, intern, podcast producer, editor and host, she’s had a hand in nearly every aspect of audio production and live radio. She plans to continue combining her passion for audio with her love of storytelling for the rest of her career.

This week we talk with Dr. Rufus Isaacs from Michigan State University. Dr. Isaacs focuses on managing pests to berry crops in Michigan. Collaborating with farmers throughout the state, his work helps to determine which pests are impacting farms. Farmers provide insight into ongoing issues and Dr. Isaacs works to figure out the best solutions to assist them. Check out what he has to say about his work and the work being done across Michigan.

Vanessa Garcia Polanco works with different organizations to help new immigrants from all over the world settle in Michigan. With her work, she is able to assist with helping these people grow their own food, which often includes giving them access to culturally-appropriate foods they wouldn't have access to in Michigan.

Yuko Frazier spearheads the Ypsilanti-based Project Mow, which uses sheep to tend to large plots of lands overgrown with unwanted vegetation. Project Mow’s concerns lie in reducing the use of fossil fuels to take care of tasks like plant removal, but also in a sustainable way of keeping the sheep fed. Much of the efforts made involve re-using materials that would otherwise be thrown out but can make a healthy snack for sheep.

By Gloria Nzeka

Dr. Emmanuel Kaunda, professor at the Lilongwe University of Agriculture & Natural Resources in Malawi, and Dr. Steven Cooke, professor in the department of Biology at Carleton University in Canada discuss their research in inland fisheries.

They recently visited Michigan State University as part of the Robin Welcomme Fellowship Program, an initiative that recognizes scientists who have been working to promote responsible Inland Fisheries.

By Gloria Nzeka

A team of researchers in the department of Plant, Soil and Microbial Sciences at Michigan State University work to improve the quality of beans. In this episode of the Food Fix, they discuss a variety of healthy ways through which beans can be consumed. Their experimental research include coming up with different flavors of beans, and milling methods to create bean flour that can used to make products such as pasta, bread etc.

By Gloria Nzeka

Dr. Helen Veit, an Associate Professor in the department of history at Michigan State University discusses a project focusing on the history of what America ate during the Great Depression. Going across the country, Dr. Veit with her colleagues collected historical documents containing food recipes from the 1930s and digitized them.

The project revealed that American food was as diverse back then as it is today.

You can find food recipes and more about the 'What America Ate' project by visiting the website whatamericaate.org.

By Gloria Nzeka

Dr. Felicia Wu, a distinguished professor in the Department of Food Science and Human Nutrition at Michigan State University talks about the important role science communication can play in helping consumers better understand the science behind genetically modified foods.