In this episode, Dr. Lynette Johnston joins us to explore the science, use, and safety of one of the most common artificial food colors: red dye #40. Dr. Johnston explains where this dye shows up in our everyday lives, and why it is used so extensively in our food system. We discuss how the FDA regulates artificial dyes, what current research says about potential health effects, and how dose, context, and individual sensitivities play a role in understanding risk. She also dives into natural alternatives, their limitations, and how cost, stability, and consumer expectations influence which dyes food companies choose. Tune in to hear how Dr. Johnston helps us navigate labels, media headlines, and ingredient choices while emphasizing that staying informed and supporting research is key to a safe and resilient food supply. 

Learn more about Dr. Johnston’s work below:

NC State Bio Page: https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/people/lmkleman/ 

Check out the following resources to learn more about today’s topic:

Center for Science in the Public Interest: https://act.cspinet.org/a/evg-ps-donate-ep?ms=&sourceid=1129207&gad_source=1&gad_campaignid=20127461743&gbraid=0AAAAAD_usrhrHwm6eDWjKOX6425_pjVHS&gclid=CjwKCAjw7fzDBhA7EiwAOqJkhyEZykFAVk0xhoSCfqf9DryoHtb59X-MXuW-D9RexbJJVEuPMvjcpBoCFakQAvD_BwE 

US FDA Color Additives: https://www.fda.gov/industry/color-additives 

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, we sat down with Dr. Basheerah Enahora to unpack the science and controversy behind two of the most debated sweeteners in our food system: high fructose corn syrup and cane sugar. From their nearly identical chemical structures to how our bodies metabolize them, Dr. Enahora explains why the real concern lies not in the source of sugar but in how much of it we consume. She also explores how cost, processing, and consumer perceptions shape the ingredients that end up on our shelves. Beyond the science, we talk about how to move away from “good” or “bad” labels and toward a more balanced view of nutrition and health. Tune in to hear how Dr. Enahora helps people build sustainable eating habits that focus less on perfection and more on long-term well-being.

Learn more about Dr. Enahora’s work below:

NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/basheerah-enahora/ 

Check out the following resources to learn more about today’s topic:

American Heart Association - Added Sugars: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sugar/added-sugars 

CDC - Be Smart About Sugar: https://www.cdc.gov/healthy-weight-growth/be-sugar-smart/index.html 

Article: Effects of high-fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal-weight women: https://pubmed.ncbi.nlm.nih.gov/17234503/

American Heart Association - How Much Sugar Is Too Much?: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sugar/how-much-sugar-is-too-much 

Article: Straight talk about high-fructose corn syrup: what it is and what it ain’t: https://pubmed.ncbi.nlm.nih.gov/19064536/  

Article: Sucrose, high-fructose corn syrup, and fructose, their metabolism and potential health effects: what do we really know?: https://pubmed.ncbi.nlm.nih.gov/23493540/ 

Article: Twenty-four-hour endocrine and metabolic profiles following consumption of high-fructose corn syrup-, sucrose-, fructose-, and glucose-sweetened beverages with meals: https://pubmed.ncbi.nlm.nih.gov/18469239/ 

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Khara Grieger and Dr. Katy May join us to explore the growing concern around PFAS, often called “forever chemicals,” and their connection to our food and water systems. From cookware and cosmetics to contaminated rivers in North Carolina, they unpack how PFAS make their way into our bodies and the risks they pose for human health, farmers, and local communities. We discuss what the science does and doesn’t yet tell us, the challenges of regulating thousands of PFAS compounds, and how consumers can make more informed choices without panic. Plus, our guests highlight emerging solutions, from municipal water filters to bioremediation, and share why collective awareness and source reduction may be the key to protecting our future food system. 

Learn more about Dr. Grieger and Dr. May’s work below:

Khara Grieger’s NC State Bio Page: https://cals.ncsu.edu/applied-ecology/people/kdgriege/ 

Katy May’s NC State Bio Page: https://publicscience.ncsu.edu/people/kmay2/ 

Check out the following resources to learn more about today’s topic:

NC State University PFAS Hub: https://superfund.ncsu.edu/pfas-hub/ 

Guide to Understanding and Addressing PFAS in our Communities: https://content.ces.ncsu.edu/Guide-to-Understanding-and-Addressing-PFAS-in-our-communities 

PFAS: Concerns Mount Regarding Biosolid Applications: https://farmlaw.ces.ncsu.edu/2025/02/pfas-concerns-mount-regarding-biosolid-applications/ 

EWG’s Tap Water Database: https://www.ewg.org/tapwater/reviewed-pfcs.php 

PFAS Central PFAS-Free Products: https://pfascentral.org/pfas-free-products/ 

PFAS Project Lab Resources: https://pfasproject.com/additional-resources-get-the-facts/ 

PFAS Exchange - What’s My Exposure: https://www-pfas.pfas-exchange.org/report/graphtool/ 

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Carolyn Bird joins us to unpack the role of SNAP outreach in connecting families to vital food resources. She explains how the More In My Basket program works to reduce barriers, simplify applications, and raise awareness of benefits many people don’t realize SNAP offers. We explore the challenges of keeping benefits aligned with rising food costs, innovations that could streamline enrollment, and the importance of partnerships with Extension agents and community groups. Dr. Bird also shares stories that highlight why outreach matters and how it builds access and nutrition security across North Carolina. 

Learn more about Dr. Bird’s work below:

Carolyn Bird’s NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/carolyn-bird/ 

Check out the following resources to learn more about today’s topic:

More In My Basket: https://morefood.org/

Facebook: https://www.facebook.com/moreinmybasket 

Instagram: https://www.instagram.com/moreinmybasket/?hl=en 

Twitter: https://x.com/basket_more 

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Tammy Brunelle and Kim Eshleman join us to unpack the Supplemental Nutrition Assistance Program’s education arm, SNAP-Ed, and its role in promoting healthier communities. We explore how SNAP-Ed goes beyond food assistance to support nutrition education, policy, systems, and environmental changes that make healthy choices more accessible. They share powerful stories from their work, highlighting how small shifts can spark broader transformation. We also talk about why community-driven solutions matter, how SNAP and SNAP-Ed work together, and what the future of this work might look like. 

Learn more about Tammy and Kim’s work below:

Tammy Brunelle’s NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/tammy-chase-brunelle/ 

Kim Eshleman’s NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/keshlem/ 

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Sarah Bowen and Dr. Annie Hardison-Moody join us to explore the Supplemental Nutrition Assistance Program (SNAP), and the stories, science, and policies behind it. We talk about who uses SNAP, what it actually provides, and how it became one of the most effective tools for fighting food insecurity in the U.S. We also unpack common myths and look at new policy proposals that could reshape how the program works. Dr. Bowen and Dr. Hardison-Moody remind us that food assistance isn't about who deserves help; it's about recognizing food as a right, not a reward.

Learn more about Dr. Hardison-Moody and Dr. Bowen’s work below:

Annie Hardison-Moody’s NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/annie-hardison-moody/ 

Sarah Bowen’s NC State Bio Page: https://chass.ncsu.edu/people/skbowen/ 

Check out the following resources to learn more about today’s topic:

USDA SNAP Retailer Data: https://www.fns.usda.gov/data-research/data-visualization/snap-retailer-management-dashboard-fy23 

USDA ERS Report on SNAP and the Economy: https://ers.usda.gov/sites/default/files/_laserfiche/publications/93529/ERR265_Summary.pdf?v=75369 

USDA ERS Report on SNAP impact during a recession: https://ers.usda.gov/sites/default/files/_laserfiche/publications/102287/ERR-296_Summary.pdf?v=80553 

Center on Budget and Policy Priorities Data on SNAP impacts by state: https://www.cbpp.org/snap-helps-low-wage-workers-in-every-state#North_Carolina 

Article: Safeguarding SNAP as an Effective Antihunger Program: Myths and Potential Harms of Adding Diet Quality as a Core Objective: https://ajph.aphapublications.org/doi/full/10.2105/AJPH.2024.307863 

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, we turn the mic on ourselves to share the story behind The Science That Feeds Us. We talk about how our own paths led us into science and communication, and why this podcast exists in the first place. At the core is our belief that storytelling makes science more human, more relatable, and ultimately more impactful. We explore what makes food systems communication different from agricultural communication, and why conversations about food are uniquely personal and challenging compared to other sciences. We also reflect on the topics we’ve been most excited to cover this season, the ones we hope to explore in the future, and what drives us to keep showing up in these conversations. Join us for a candid conversation about who we are behind the mic and the vision that fuels The Science That Feeds Us. 

Learn more about our work below:

Katie Sanders’ NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/catherine-sanders/ 

Bhavisha Gulabrai’s NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/bhavisha-gulabrai/ 

Hub for Food Systems Communication and Engagement: https://units.cals.ncsu.edu/food-systems-comm-hub/ 

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, we sit down with Dr. Rodolphe Barrangou to unpack the promise and complexity of genome editing in our food system. From public misunderstandings about DNA to the urgency of feeding a growing population, Dr. Barrangou highlights the motivations driving CRISPR research and how the technology is being used responsibly to solve global challenges. We explore the ethical and regulatory dilemmas of genome editing, the risks of unintended consequences, and the global questions of resource allocation. Plus, he shares how CRISPR is already improving everyday items like yogurt, laundry detergent, and even paper! Tune in to hear why the future of food, forestry, and science might just depend on our ability to “keep calm and CRISPR on.”

Learn more about Dr. Barrangou’s work below:

• NC State Bio Page: https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/people/rbarran/ 
• CRISPR Lab at NC State: https://crispr.cals.ncsu.edu/
• The CRISPR Revolution: Chancellor Woodson Talks Science and Innovation with Professor Rodolphe Barrangou: https://cals.ncsu.edu/news/the-crispr-revolution-chancellor-woodson-talks-science-and-innovation-with-professor-rodolphe-barrangou/ 

Check out the following resources to learn more about today’s topic:

• Article: A CRISPR View: https://magazine.ncsu.edu/2025/a-crispr-view/ 
• N.C. Plant Sciences Initiative: https://cals.ncsu.edu/psi/ 

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Sarah Ash joins us to break down the buzz, and the backlash, around seed oils. We dive into the science of inflammation, how omega-6s interact in the body, and why understanding a little organic chemistry goes a long way to help make sense of nutrition claims. We also explore how fear-based messaging spreads online, how food influencers keep their audiences hooked, and why nutrition advice often falls apart when it promises a silver bullet. Dr. Ash reminds us that “when you try to oversimplify that one thing, it often just falls apart.” 

Learn more about Dr. Ash’s work below:

NC State Bio Page: https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/people/sla/ 

Check out the following resources to learn more about today’s topic:

Article: Seeding doubt: The truth about cooking oils: https://www.health.harvard.edu/heart-health/seeding-doubt-the-truth-about-cooking-oils 

Article: The Facts About Plant Oils: https://www.nutritionletter.tufts.edu/healthy-eating/the-facts-about-plant-oils/ 

Book: Pressure Cooker: Why Home Cooking Won’t Solve Our Problems and What We Can Do About It: https://www.amazon.com/Pressure-Cooker-Cooking-Solve-Problems/dp/0190663294 

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Gabriel Keith Harris joins us to break down the science behind organic and conventional foods, and why the conversation is far more complex than most labels suggest. We explore how farming practices shape nutrient content, pesticide exposure, and environmental impact, and why “organic” doesn’t always mean pesticide-free or healthier foods. Dr. Harris also walks us through how post-harvest handling, processing, and packaging influence the health qualities of our food, and why the journey from farm to fork matters just as much as how a crop is grown. Finally, we discuss sustainability trade-offs, the limits of current research, and the need for hybrid solutions that borrow the best from both systems. As Dr. Harris puts it, “Let’s look at the best of each of these practices that currently are working in their own silos.”

Learn more about Dr. Harris’ work below:

• NC State Bio Page: https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/people/gkharris/ 
• Wolfing Down Food Science: https://wolfingdownfoodscience.buzzsprout.com/ 

Check out the following resources to learn more about today’s topic:

• Youtube Video: “Is Organic Really Better? Healthy Food or Trendy Scam?”: https://www.youtube.com/watch?v=8PmM6SUn7Es 
• Article: Consuming organic versus conventional vegetables: The effect on nutrient and contaminant intakes: https://www.sciencedirect.com/science/article/abs/pii/S0278691510005028#:~:text=A%20probabilistic%20simulation%20approach%20was,between%20organic%20and%20conventional%20vegetables 
• Article: Conventional and organic farms with more intensive management have lower soil functionality: https://www.science.org/doi/10.1126/science.adr0211#sec-4 

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.