Mealtime doesn’t have to be a math problem!

Learn more about your ad choices. Visit megaphone.fm/adchoices

Host Carolyn O’Neill and food futurist Mike Lee explore the promise and limits of precision nutrition, the romanticization of the “natural” past, and analyze the simplistic rules of food virality, noting media rewards absolutism over science’s nuanced “it depends.” Lee also traces his path from a Detroit restaurant family to Chobani and to his current work at The FutureMarket, and discusses his use of speculative fiction to analyze the future in Mise and The Tomorrow Today podcast.

Learn more about your ad choices. Visit megaphone.fm/adchoices

If you’ve ever wondered what to order at Taco Bell to ring a bell for both
taste and health, then this is the episode for you!

Carolyn is talking tacos and so much more with registered dietitian Missy
Schaaphok of Taco Bell. From Missy’s culinary path that led her to work at
one of the world’s most popular quick serve restaurants to how to make
healthier choices when navigating restaurant menus, Carolyn and Missy
share tips and taste hacks to add flavor and build good nutrition when
dining out. Also, you’ll get a sneak peek of new flavors headed to the Bell!

Guest info:

BIO:
Named an “American Food Hero” by Eating Well Magazine,
Missy Schaaphok is the registered dietitian for Taco Bell, where
she’s been for nearly 15 years.Global food innovation director and registered dietitian who brings together culinary nutrition science, food & planet regulatory strategy, and strategic leadership to shape the future
of food across borders, business units, and brand experiences.

With nearly two decades of experience spanning quick-service
restaurants, consumer health, and food systems, Missy
specializes in turning bold ideas into scalable, compliant, and
craveable products. Her background blends R&D know-how with
hands-on menu development, global commercialization, and
front-line collaboration with supply chain, marketing, and
operations teams.

Missy launched first-of-their-kind AVA-certified vegetarian menus
and sodium reduction strategies as well as sustainable packaging
redesigns and clean-label reformulations.

What drives me is the intersection where culinary creativity
meets nutrition science, where regulation guides innovation, not
restricts it, and where the right cross-functional partnerships unlock global impact

Learn more about your ad choices. Visit megaphone.fm/adchoices

What’s better for people and the planet - wild fish or farmed?

Well, just like carrots and cucumbers it depends on the farmer!

Best practices in farming fish make the difference.

Todd English of Riverence Provisions takes us on a journey to Idaho’s Magic Valley to explain how this aquaculture company is doing things right.

As North America’s largest vertically integrated producer of premium steelhead and rainbow trout, Riverence creates great tasting trout using crystal clear Rocky Mountain waters, and a sustainable approach to raising and feeding their fish while keeping the environment pristine.

Let’s go fish!

Links to resources:

www.riverence.com

https://us.asc-aqua.org/news/riverence-provisions-llc-and-riverence-farms-llc-achieve-

challenging-asc-certification/

Recipes:

https://riverence.com/recipe/grilled-baja-trout/

https://riverence.com/recipe/mango-habanero-rainbow-trout/

Learn more about your ad choices. Visit megaphone.fm/adchoices

From a panel at SKS 2025: Fibermaxxing? GLP-1s? 2025 is proving to be year of immense change when it comes to food and nutrition. Join us for this session where we talk about the changes come to food and nutrition. 

Panelists: Kristofer Cook (Carbiotix), Matt Barnard (One.Bio), Noosheen Hashemi (January AI). Moderator: Carolyn O'Neil

Learn more about your ad choices. Visit megaphone.fm/adchoices

Sara Baer-Sinnott is President of Oldways, a nonprofit food and nutrition organization helping people live healthier, happier lives through cultural food traditions and lifestyles.

She has been an instrumental figure at Oldways since its early days, joining the staff in 1992 to work on one of the first overseas Symposiums (Food, Culture and Discovery in Spain) and the first International Conference on the Diets of the Mediterranean, where the Mediterranean Diet Pyramid was introduced. Sara assumed the presidency of Oldways in May 2010, and she develops company strategy, oversees all Oldways projects and programs, and works closely with members of the Oldways staff.

In her years at Oldways, Sara has been an integral part of Oldways’ growth and success. She has helped develop ground-breaking programs including its Traditional Diet Pyramids; African Heritage & Health program; the Whole Grains Council; Mediterranean Foods Alliance; Healthy Pasta Meals; High Five Children’s Cooking Curriculum; Culinary Travel; and many others. Sara is also co-author of The Oldways Table with Oldways’ Founder K. Dun Gifford.

Before joining Oldways, Sara was the Special Projects Editor at Inc. Magazine, and she’s also worked for state and federal government agencies. She has a B.A. in Economics from Hobart and William Smith Colleges, and an M.A. in Regional Planning from the University of Massachusetts at Amherst.

Sara also sits on the Oldways Board of Directors and is an Oldways African Heritage Diet Advisor.

Before joining Oldways, Sara was the Special Projects Editor at Inc. Magazine, and she’s also worked for state and federal government agencies. She has a B.A. in Economics from Hobart and William Smith Colleges, and an M.A. in Regional Planning from the University of Massachusetts at Amherst.

Sara also sits on the Oldways Board of Directors and is an Oldways African Heritage Diet Advisor.

Links to resources:

Oldways Website:

https://oldwayspt.org

Upcoming Culinaria Tours

https://oldwayspt.org/culinary-travel/upcoming-trips/

Recipes:

https://oldwayspt.org/recipes/

More: Photo Links to Culinary Travel Destinations with Oldways

Croatia (https://oldwayspt.org/trip/croatia/)

The Peloponnese and Athens (https://oldwayspt.org/trip/peloponnese-athens-culinary-tour-may-2024/)

Parma and Emilia Romagna (https://oldwayspt.org/trip/parma-culinary-tour-april-2024/)

The Black Sea and Istanbul (https://oldwayspt.org/trip/black-sea-and-istanbul/)

San Sebastian (https://oldwayspt.org/trip/san-sebastian/)

If you choose travel destinations based on a region’s cuisine then you are enjoying the delicious trend in culinary travel. From farm visits to city market tours to cooking classes and finding those out of the way local eateries, travel companies such as Oldways, specializing in culinary experiences can help you discover the best.

Learn more about your ad choices. Visit megaphone.fm/adchoices

Home canning is making a comeback! But you must do it the right way to be safe and to produce a nutritious and delicious product. Following recipes is not only important, it’s vital for food safety. OR, maybe you’d prefer to learnhow to freeze, which is bit more forgiving. Or do both the right way to reduce food waste in your kitchen and take advantage of produce on sale and in season to preserve and enjoy later!

Listen in as host Carolyn O’Neil finds out more about the magic of home
food preservation. Yes, you can home can!! And freezing can be nature’s
pause button.

Links to resources:
Canningcraft
www.Canningcraft.com

USDA’S Complete Guide to Home Canning
https://www.nifa.usda.gov/about-nifa/blogs/usdas-complete-guide-home-canning

I’m trained as a Master Food Preserver, and I also hold a M.A. in
Gastronomy from Boston University. Canning, drying, freezing, fermenting, root-cellaring...I do all of it (with help from my husband and two teenage sons whenever I can get it:-)) to put up the produce from our large homestead garden in Midcoast Maine. It’s hard work, and I love doing it.

It’s so rewarding to enjoy food we’ve grown ourselves all year round.

Learn more about your ad choices. Visit megaphone.fm/adchoices

Food allergies are an increasingly common occurrence. Symptoms range from temporary skin rashes to seriously life-threatening reactions.

Dr. Ruchi Gupta, leading expert on diagnosing and treating food allergies, discusses what we know now and research on emerging therapies

to lessen the fear of eating certain foods.

Slides: https://docs.google.com/presentation/d/1-9RwACs7osjDQq9w3zR1k8mK7dx96ANm/edit?usp=sharing&ouid=105170544648850673977&rtpof=true&sd=true

Learn more about your ad choices. Visit megaphone.fm/adchoices

Award winning food journalist, cookbook author and registered dietitian Carolyn O’Neil interviews experts from chefs to scientists, farmers to fishermen and a global list of guests on food topics ranging from pate to pesticides. O’Neil’s philosophy ‘the more you know, the more you can eat!’ guides every episode exploring the people, places and plates that promote good health and great cuisine.

Learn more about your ad choices. Visit megaphone.fm/adchoices

Did “Insta” or “Tik Tok” make you eat it? Or avoid eating it? Social media is filled with nutrition advice and unfortunately a lot of the noise is nutrition misinformation coming from unqualified voices. Registered dietitian nutritionist, Jaclyn London takes on the diet myth busting challenge!

Learn more about your ad choices. Visit megaphone.fm/adchoices