What Doesn't Kill You

What Doesn't Kill You

By Heritage Radio NetworkArts
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What Doesn't Kill You episodes

  • Episode 293: Economic Research Service gives a snapshot of farm income and well being

    How are farmers doing financially in the wake of the trade wars and historically low crop prices.  The ERS, or Economic Research Service agency within the USDA, (yes that agency, now located in Kansas City) keeps tabs on those numbers and what they mean to the agricultural community.

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    35 min
  • Episode 292: Rules Change in Pork Inspection

    Amanda Hitt from the Government Accountability Project gives a long view perspective on the new rules in pork inspection. 

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    40 min
  • Episode 291: Price Fixing in Poultry??? Really?

    FERN Reporter Leah Douglas discusses a recent article on how the poultry industry has been colluding for years on price fixing and wages.

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    34 min
  • Episode 290: The Labor of Lunch

    Author Jennifer Gaddis discusses her new book about The National School Lunch Program.

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    44 min
  • Episode 289: Turning a silk purse from a sow's ear, or in this case from human urine to low cost fertilizer

    The Rich Earth Institute is pioneering technology to capture and convert human urine into no/low cost fertilizer for agriculture. What will it take to make it universal?

    It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

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    41 min
  • Episode 288: Agroforestry, an ancient concept with future implications

    New interest in an ancient agricultural technnique brought together several thousand educators, scientists, and activists at a conference in France. With Erik Hoffner of Mongabay.com.

    It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

    What Doesn't Kill You is powered by Simplecast.

    See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

    45 min
  • Episode 287: Congressional Committees acknowledge climate change when it comes to Agriculture, elsewhere, not so much.

    Alyssa Charney from NSAC reports on recent congressional committee meetings acknowledging the devastating impacts of climate change on farmers. Lip service paid to building resiliency. The question is, will they do anything about it.?

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    40 min
  • Episode 285: Why is the USDA attacking the Economic Research Service?

    Today we talk with Bryce Oates of the Daily Yonder. If you have been paying attention, there has been a fair amount of new about the proposed relocation of the ERS and NIFA, two agencies within the USDA that deal with farming and grants. Moving the agencies from their DC locations keeps them away from legislators who need their information. More alarming still is a new rule that the ERA cannot publish reports without being given an ok by USDA head, and will carry a caveat that says they are not official!

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    45 min

About What Doesn't Kill You

From the publisher's feed

Food production is a curious business; it's nuanced, layered, complex, and political. In What Doesn’t Kill You, host Katy Keiffer endeavors to identify and explain some of the key issues in our food…

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