Michele Payn's Blog, page 7

Parenting a child with diabetes through food bullying: Episode 39

Our guest, Heather Barnes, tells parents, “You are doing great.”  Having a child with different dietary needs opens the door to bullying. Parents have to make the choice about what is right for their family. “We need to respect the choices and the benefits of science.”

Heather grew up in town and didn’t know anything about farming other than how to identify cotton and peanuts before going to college. She began a career in agriculture after graduating from Virginia Tech with an Animal Science degree. Heather has worked with many different types of farms throughout her career as an Extension Agent and now Marketing Specialist. She is married to a second-generation farmer. They grow sweet potatoes, tobacco, corn, soybeans and wheat. She is the mother to three sons, ages 7, 4 and 1. Their oldest son was diagnosed with Autism Spectrum Disorder four years ago and their middle son was diagnosed with Type 1 Diabetes almost one year ago.

Key Points:

Type 1 Diabetes is scary, especially in the beginning. As a parent you are terrified for your child and that fear puts a target on your back. It’s easy for the anti-GMO groups to scare a person who is already terrified they will lose their child.
Insulin is a GMO – the first genetically engineered product approved by the FDA. It’s been used for 40 years. In the past, diabetes was a death sentence.
In the 1920s. insulin from pig and beef pancreas was used. It took 2 tons of pig pancreas to make 8 ounces of insulin for human use. People were concerned that there would be a shortage of insulin.
Modern, genetically engineered, insulin was developed in 1982. It is identical to human insulin and can be tweaked to be long and short acting to keep blood sugar under control.
Consumers fear GMOs in the agriculture world.  Those crops have given farmers more options and limit food waste.
Heather was surprised there were protests when insulin was being developed that put limits on the scientists.  People didn’t understand or support the science.
As a mom with a son who depends on insulin, Heather can’t imagine what it would be like to not have an unlimited supply.
Families are bullied because they are using GMO medications. Fear for your child makes you vulnerable to bullying.
Parents have to make the choice about what is right for their family. Rely on medical experts rather than people who aren’t entitled to be involved.
It’s important to educate teachers, care givers, and friends about what your child needs. Other children need to understand why a child with diabetes may need juice or a snack when they don’t get it.
Empowering a child to understand their condition and be able to talk about it.  Heather worries he will be bullied in the future. We have to get over “kids will be kids” and we have to talk to children about bullying.

Links:

Facebook: Carolina Farm Mom
Instagram: @CarolinaFarmMom
Food Bullying: How to Avoid Buying BS by Michele Payn
Embrace Your Heart with Eliz Greene
Food Bullying Podcast’s Facebook page

Sustainability trade-offs on Earth Day: Episode 38

Did you know the term “sustainable” is used in food marketing to achieve price advantage, without any science backing the claim?  For example, greenhouse gas emissions associated with a glass of milk today is 1/3 what it was in 1944, but many people have been led to believe both milk and meat are not environmentally friendly. 

In this Earth Day episode, our guest is Dr. Alison Van Eenennaam, a livestock geneticist at University of California, Davis. She sheds light on why genetics is an important component of sustainability.  She shares that practices such as selective breeding (which is like Match.com for cows) and artificial insemination have allowed each generation of cows to improve in health and milk production. In the 40’s there were about 26 million cows producing milk, and today nine million cows produce all the milk we need.

Alison also warns that anytime useful breeding innovations are taken off the shelf (e.g., GMOs) it is associated with the very real opportunity cost of a less sustainable food production system. In order to overcome food bullying, she recommends you make choices based on your own standards, avoid food fads, and ask a scientist about any technology or labels you don’t understand.

Key Points

Alison is from Australia – so her accent makes this interview delightful. She is a Cooperative Extension Specialist in the field of Animal Genomics and Biotechnology in the Department of Animal Science at University of California, Davis.
Right now dairy farmers are under increased pressure.  The cows can’t stop producing milk, and it would be cruel to stop milking them. If farmers have to dump milk, it is like lighting your paycheck on fire.
The term “sustainable” is used in food marketing to achieve price advantage without any backing in science.
“GMO” is a marketing term without a scientific definition.
Technically, what people worry about with “GMO” is genetic engineering, or changing the genes of a food in a lab (in contrast to selective breeding).
There are no genetically engineered meat products sold in the US.
One meat product, fast growing salmon, was developed 30 years ago and is just now getting through the approvals for sale. This fish would allow Atlantic salmon to be raised locally and significantly decrease the distance it travels — which is certainly earth-friendly.
Fear-based marketing that uses an absence label (such as non-GMO or rBST free milk) misleads the public about science.  Fear of innovation in agriculture led to the end of rBST in the US and many other countries, despite the lack of evidence there was anything wrong with the milk.  Stopping the use increased the environmental footprint of milk by 6%. 
Alison has spent her whole life applying science to agriculture and is frustrated by the lack of investment in technology that could protect our food system.
Fear has stopped research into how to fight animal diseases using genetics, such as African Swine Fever. 
Alison contends that if we invested in technology to eliminate such diseases and protect our food system, it would decrease the likelihood of pandemics like COVID19.
Consider  the environmental trade-offs when purchasing food. For example, foods without preservatives spoil more quickly and increase food waste.
Make choices based on your own standards, avoid fad, and ask a scientist about any technology or labels you don’t understand.

Links

Website: https://animalbiotech.ucdavis.edu/

Alison’s Facebook Page: https://www.facebook.com/alison.vaneenennaam

Twitter: https://twitter.com/biobeef

US Davis Biobeef Blog: https://biobeef.faculty.ucdavis.edu/

Food Bullying: How to Avoid Buying BS by Michele Payn: http://foodbullying.com

Embrace Your Heart with Eliz Greene: http://www.embraceyourheart.com/

Food Bullying Podcast’s Facebook Page: https://www.facebook.com/foodbullyingpodcast

Food safety, expiration dates & processing codes

Understanding “sell by” dates, food safety, & cleaning.

How do I know if my milk is O.K.? Should I throw out the can of fruit from my pantry that’s dated a month ago? Is my meat expired? How am I supposed to wash my groceries? These are all common questions I’ve heard from friends concerned about their food during a global pandemic.

A key safety concern is eating food before it goes “bad.” But how is bad defined? We waste $161 billion or 40% of our food annually – and that was before milk was being dumped, produce plowed under, and other side effects of COVID-19. Some of that food waste, pre-epidemic, comes from the rotten vegetable ‘science experiment’ at the back of your refrigerator, some food waste is from those selling food, and some of it comes from our confusion over food expiration dates.

Don’t waste food because of a date on a package!

A national online survey showed that consumers frequently misunderstood food date labels such as “best before” and “sell by.” More than one-third of respondents incorrectly thought these date labels were federally regulated, and 26% were unsure. They reported discarding food based on label dates with significantly more frequency than other consumers. The research found that 84% discarded food near the package date “at least occasionally,” and 37% reported that they “always” or “usually” discard food near the package date.

Aside from food recalls and visual/odor appraisal (is there mold on the produce, does the meat look right, how does it smell, etc.), it’s pretty clear that food expiration dates are a key food safety evaluation tool in the U.S. These dates are largely unregulated, although new voluntary standards are coming into effect. Communication about dates is needed as this research about food date labels found widespread confusion, leading to unnecessary discards, increased waste, and food safety risks.

Raw chicken was most frequently thrown out because of the food date label. 69% report they “always” or “most of the time” discard by the listed date. 62% reported discards of prepared foods by the date label, and 61% reported discards of deli meats. Soft cheeses were near the bottom of the list. Only 49% said they discarded by the date label, followed by 47% throwing out canned goods and breakfast cereals.

Prepared foods, deli meats, and soft cheeses are particularly at risk of contamination from listeria, a bacteria which grows quickly in refrigerated conditions. Despite concerns of listeria, soft cheeses were rarely discarded by the labeled date. On the other hand, raw chicken was frequently discarded even though it would be cooked prior to consuming and is not considered as big a risk.

Keep in mind that bacteria, dirt, and germs happen. Keep your meat safe by using a thermometer to check that your meat is always cooked to the recommended minimum temperatures: roasts and steaks to 145°F, poultry to 165°F, ground meat to 160°F, and fish to 145°F. Check http://fightbac.org for other great food safety tips.

Don’t trash food just because of a date on the package; use your nose and eyes to detect food spoilage, then cook it properly to be sure it’s safe. FDA reports that “Manufacturers provide dating to help consumers and retailers decide when food is of best quality. Except for infant formula, dates are not an indicator of the product’s safety and are not required by Federal law.”

The USDA goes on to say that “to reduce consumer confusion and wasted food, FSIS recommends that food manufacturers and retailers that apply product dating use a ‘Best if Used By’ date. Research shows that this phrase conveys to consumers that the product will be of best quality if used by the calendar date shown. Foods not exhibiting signs of spoilage should be wholesome and may be sold, purchased, consumed, and even donated beyond the labeled ‘Best if Used By’ date.”

Processing codes are another language

You can check the manufacturing date yourself if you know how to read the codes on food packages. The first thing to understand is that most processors use Julian dating, representing consecutive days of the year. This means January 1 is 001 and December 31 is 365. It also helps to know that most food companies start their manufacturing year in June and begin their coding with the letter A. That means that A is June, B is July, etc.

The good news is that all packages of food have codes that you can use for tracing where and when your food was processed. For example, all containers of meat, poultry, and egg products must be labeled with a USDA mark of inspection and establishment, which is assigned to the plant where the product was produced and can be found with a P or EST on the USDA seal. The bad news is that these codes are regulated by different agencies, so you may have to check a few different places depending what food you’re buying. However, with a little detective work, you can trace your food.

Eggs: All USDA Grade A eggs show the packing date right after the processing plant number at the end of the cartonMeat & Poultry: Download USDA’s MPI (Meat & Poultry Inspection Services) appMilk: Use Where is My Milk From (https://whereismymilkfrom.com/finding... foods: Visit Code of Federal Regulations (https://ecfr.gov) for the specific food

What practices keep your food safe?

Keep your own important role top-of-mind. Your practices are the best way to keep your food safe; food handling, cooking, and storage are essential to preventing foodborne illness. Remember that you won’t see or taste the harmful bacteria that cause illness. FSIS recommends the four steps of the Food Safe Families campaign to help keep food safe.

Clean: Wash hands and surfaces often.Separate: Don’t cross-contaminate.Cook: Cook to the right temperature.Chill: Refrigerate promptly.

All research to date shows that the novel Coronavirus is not transmitted through food, so please use these practices to enjoy food. “Currently there is no evidence to support the transmission of COVID-19 associated with food,” according to USDA Food Safety & Inspection Service.

This is an excerpt from Food Bullying, a book helping to overcome bullying around the plate, simplify safe food choices, and save time in the grocery store. Citations and links are in the book. Learn more at foodbullying.com.

Fighting hunger with dignity: Episode 37

How can you support people who are food insecure with dignity?  Our guest, Community Network Dietitian Nicole Weeks, share how her organization uses the MyPlate model in choice food pantries. Nicole shares ways to help by, “Shopping with your wallet and having a voice, as well.”

Nicole is a registered dietitian focused on community nutrition. Her background includes the WIC (Women, Infants and Children) supplemental food program, school nutrition with a focus on the administration of the free and reduced meal program, and now Hunger Task Force – Milwaukee’s Free and Local Food Bank. She is the Community Network Dietitian, helping to support the network of over 50 food pantries and 20 meal sites and shelters. Hunger Task Force is the first food bank in the nation to utilize the USDA MyPlate model in a food bank setting, and Nicole’s role supports this throughout the network.

Key Points:

The My Plate model replaced the Food Pyramid model.  It emphasizes filling your plate with:

1/2 of the plate produce
1/2 of grains whole grains
Lean protein
Low fat dairy


Hunger Task Force’s Choice Pantries are filled with items that fit within the My Plate model.  People shop the panty and choose their food. 
Nicole provides education about how to use the items, including cooking tips
Best things to donate are low sugar canned fruits, and low sodium canned vegetables. 
Ramen noodles are terrible donations.  They are non-nutritive and can’t be used.  They end up in the Hunger Task Force compost bin.
Hunger Task Force runs a farm that produces a half million pounds of vegetables and fruit each year.
Hunger Task Force has a mobile market serving the community with fresh produce, meat, and dairy.  It serves 1000 people each month.

Ways to help your local food bank:

Donate food
Donate cash
Understand food assistance programs exist for a reason. They are available to anyone — and one day you might need one.
Volunteer. Organizations need help assembling food boxes, sorting food, stocking, and many other opportunities.
Advocate for nutrition programs.  When changes are suggested in programs, look into what is suggested.  Speak up to support those who deal with food insecurity.

Links:

Nicole’s email: nicole.weeks@hungertaskforce.org

Hunger Task Force Website: https://www.hungertaskforce.org/

Nicole on Twitter: https://twitter.com/rdsnick

Food Bullying: How to Avoid Buying BS by Michele Payn: https://foodbullying.com

Embrace Your Heart with Eliz Greene: http://www.embraceyourheart.com/

Food Bullying Podcast’s Facebook Page: https://www.facebook.com/foodbullyingpodcast/

What’s cooking in your quarantine kitchen? Episode 36

As we all cope with stay-at-some orders due to COVID-19, cooking and grocery shopping have become more challenging.  In this special episode, Registered Dietitians Alice Henneman and Liz Ward share tips for stocking your fridge, pantry, and freezer while sharing quick meal ideas.

Liz Ward, RDN, recipe developer, writer and nutrition communicator from the Boston area.  Registered Dietitian Alice Henneman, RDN, was actively engaged as an extension educator with University of Nebraska-Lincoln for 37 years. They both provide helpful nutrition tips, recipes, and answer food question online via various social media channels.

Tips for stocking up:

It’s time to appreciate all food. Canned, frozen, and dried are healthy choices to stretch your food between shopping trips.
You can store cans anywhere in the house. Save freezer space and buy whatever possible in cans. Best by date is for quality.
Canned tuna, peanut butter, canned beans, eggs, cottage cheese, cheese, and Greek yogurt are all nutritionally dense foods that will keep well.
Dry milk is great for using in baking, making oatmeal etc so you can save fresh milk for drinking.
Nuts, dried fruit, whole grain rice, and whole grain pasta are great too.
Buying dairy products right now is important. Dairy farmers are having to dump milk.

Tips for cooking with what’s on hand:

Look at what you have
Pick three ingredients
Search the internet for recipes with those ingredients

Fabulous Quotes:

“Coffee, chocolate, and wine are essential items to stock.”

“Cheese fixes everything.  If you’ve made something that isn’t great, put a little cheese on it.”

“Don’t buy it because you think you should.  Buy it if you’ll eat it.”

“Don’t overdo the treats. This is not a snow day”

“Don’t hoard.  You only need enough for two or three weeks.”

Links:

Liz Ward

Website (www.betteristhenewperfect.com)

Facebook (https://www.facebook.com/elizabeth.ward.31)

Instagram: @ewardmsrd

Twitter: @EWardRD

Easy Chili Recipe: (https://betteristhenewperfect.com/201...)

Alice Henneman

Website (https://alicehenneman.com)

Facebook (https://www.facebook.com/alicehenneman)

Instagram & Twitter: @alicehenneman

All Recipes (https://www.allrecipes.com/)

Food Bullying: How to Avoid Buying BS by Michele Payn (https://causematters.com/foodbullying/)

Embrace Your Heart with Eliz Greene (http://www.embraceyourheart.com/)

Food Bullying Podcast’s Facebook Page (https://www.facebook.com/foodbullyingpodcast/)

The unintended consequence of food elitism: Episode 35

Fancy shoes and cheap prices. Chicken breasts and hormone myths. Food snobbery and the hungry. Healthy food and fat.  Cheap food and sustainability. “It’s really easy for us to look at a product that has a fancy name or claim and assign higher perceived value to it.”

Dr. Jayson Lusk is a distinguished professor and head of the Agricultural Economics Department at Purdue University. He studies what we eat and why we eat it, and the economics around food decisions. In today’s Food Bullying podcast, he offers insight on how claims, policies, and misperceptions can cost us all.

Key points

How labels change how we feel about a product and how we are willing to pay more for perceived value.
What does an agricultural economist do? Food prices, farm production, international trade, supply and demand.
We want to buy more than we can afford: what perceptions and factors explain what is on our plate
Large chicken breasts, animal welfare and how prices are affected by regulations put in place.
Slow growth or heritage breed chicken grow a lot slower, have negative environmental and cost consequences.
The unintended consequence of food choices: how the things we can afford change as our income grows.
The people that bear the brunt of food price policies are the lowest income consumers. Shopping with your wallet will help support lower prices for everybody.
Consumers say they will do one thing and then shop entirely differently. If you make people make trade-offs you can little closer to the truth in studies with consumer groups.
Perceptions around healthy food. FDA regulates the healthy claim, which has a lot to do with fat content. Does healthy or natural really mean what you think it does? 
How the brain processes information about food and controversial food issues, such as cloned cows and cage-free eggs. Brain activation can predict what people are likely to choose in buying food. Decision making around food is not just emotional or rational – it’s both.
Tips to overcome food bullying: price is a perfectly legitimate guide in shopping for food, pay attention to the sources of information, and don’t fear your food.

Fabulous quotes

“It’s really easy for us to look at a product that has a fancy name or claim and assign higher perceived value to it. “

“Let information empower and don’t be fearful of your food.”

“It’s illegal to use growth hormones in broiler chickens.”

“As our incomes grow, we see people eating differently than us. There’s maybe a little bit of snobbery…”

“The motivation for some of these new policies are ‘people aren’t eating correctly or right.’ We forget that people have a lower income have an entirely different set of preferences.”

“It’s O.K. to use price as a guide to shopping for food.”

“By in large, info coming out from FDA, USDA and PhD scientists is more trustworthy.”

“There’s a lot of guilt that gets tied up in what we eat. Let information empower you to not fear your food.”

Links

Blog: JaysonLusk.com
Food Bullying: How to Avoid Buying BS by Michele Payn
Embrace Your Heart with Eliz Greene
Food Bullying Podcast’s Facebook page

A plea to agriculture during Coronavirus: show compassion, provide assurance

Michele Payn writes from her farm in Indiana and encourages others in agriculture to build confidence in the food system, while helping consumers understand farming.

These are challenging and frightening times. The COVID-19 pandemic calls for agriculture to offer our neighbors reassurance about the stability of their food supply. You may consider it logical that agriculture is a “critical infrastructure” by the U.S. Department of Homeland Security (and most governments around the world), but keep in mind that 98% of the population doesn’t live on a farm or ranch.

Our food remains abundant and safe because of the commitment of our producers, processors, distributors, retailers – and all the employees involved in the food system, from train operators to truck drivers to grocery clerks. Farmers – and the thousands of people working in agriculture – grow food despite sickness, low profit margins, severe drought, floods, over-regulations, and constant questioning. Agriculture will continue ensuring that food is available because our work is not just a job or a business, but a calling.

Farmers have faced economic uncertainty over and over, most recently enduring a recession that has resulted in an all-time high of $416 billion in farm debt. More than half of all farmers have lost money every year since 2013. I have watched friend after friend lose their family business. Mother Nature has thrown so many curve balls that farming and ranching have felt like a game of dodge ball in recent years. Trade issues have added to negative market swings akin to the NYSE in March 2020. This combination of stressors has left farmers and ranchers with a suicide rate more than two times the national average.

If any segment of the population can empathize with economic uncertainty and recession fears, it is agriculture. However, NOW is the time that agriculture needs to demonstrate the courage and resiliency to endure this crisis. It’s not about looking for thanks or any #thankafarmer campaign. After all, food producers are just doing our jobs (just like those in healthcare, truckers, train operators, grocery store workers, et. al).

Demonstrating courage and resiliency is about reassurance and setting an example of needed skills. Common sense. Scientific understanding. Problem-solving. Work until the work is done. Help those in need. Learn. These are skills used on farms and ranches every day. They’re the same skills to bring to the table during a pandemic, rather than “well, now maybe people will appreciate where their food comes from” in response to shoppers finding empty grocery shelves.

Instead, how about building confidence using the skills we employ every day in agriculture?

Common sense: Show how food is still being produced and provide reassurance of the food system.  Just because you understand how a product goes from your farm to processor to manufacturer to retailer does not mean the majority of the population does. For example, NMPF explains how milk production continues at a steady pace. How can you reassure people, with common sense messages, that their food supply is safe and stable?



Scientific understanding: You deal with disease, viruses, and bacteria daily. The general population doesn’t. You look for evidence, whereas many food decisions are made on emotion. Provide easy-to-understand ways to help consumers understand the science behind the novel coronavirus – without intellectual judgment. Now is the time when people are the most likely to embrace science. What can you do to make science make sense? Alton Brown offers a phenomenal example of hand washing and the science of why (and yes, statistics show this is still NEEDED).



Problem-solving: No single entity has the answer to this pandemic. Like fixing a tractor and diagnosing a sick animal, it takes more than one head, and we may not get it right on the first try, but make progress in incremental steps. Help people find a solution to short-term problems. For example: recipes to help new cooks, ideas for learning from virtual farm tours while the kids are trapped at home, articles about how healthy eating builds our immune systems, help teachers know where to turn for online curriculum, why food isn’t infected with the novel Coronavirus, how to leave food on grocery shelves for WIC, etc. For example, Illinois Ag in the Classroom put out this video to help with embryology lessons during e-learning. Who can you collaborate with to provide assurance and answer questions?



Work until the work is done: Some sense of normalcy is achieved when humans see other humans being productive. You may think your day is mundane, but consider what it looks like to the newly unemployed dad in the suburbs facing a month of newfound home schooling, or the mom who can’t feed her toddlers. Share the work of planting on Facebook. The joy of newborn animals on Instagram. Funny social distancing stories from the rural perspective. Be very specific in how you are working to provide safe food and WHY – your farming practices are likely far more interesting than you believe. Your work now isn’t just about agriculture, it’s about the people you are feeding. Are you working hard enough to include them in your work? For example, this hog farmer shows why biosecurity matters to her piglets and that they’ve been practicing social distancing for years.



Help those in need. I predict food insecurity is going to be at an all-time high. Be sure people know where to turn to get food, identify local resources for those in your area, consider where agricultural organizations can collaborate to ensure there are no hiccups in food distribution, work with legislators to prevent regulations that increase food costs, share stories of how hoarding hurts people, take a meal to the elderly, or consider how you can donate. Our family went and put together 200 meals at the local Boys & Girls Club one evening – and it felt so nice to help. Indiana Dairy is making milk available to the food insecure, with more than 500 gallons distributed on the first day. What can you do?

Friends in agriculture, let’s reassure our neighbors that they can rely on a safe, stable food system. Show compassion in the face of fear. Demonstrate resiliency by talking about how you work through the very real struggles agriculture faces. Connect on a human level. Help build confidence in the food system.

Now is the time, like none other in our lifetimes, to offer hope.

Exploring the environmental science of meat: Episode 34

“Kids are dirty and if you’re worried about what you’re feeding them, you’re a good a mom,” says this millennial mom who prioritizes low-cost food at the grocery store. She offers insight on how the science of producing food is remarkable, along with the care that farmers and ranchers provide for the planet.

Brandi Buzzard Frobose is a rancher, head honcho of their family’s ranch, and an environmentalist. She’s not a fan of the mud while she’s ranching in Kansas, but loves to go roping at the rodeo as a cowgirl. Meet our latest #featuredfarmer.

Key points

The mud of March on farms and ranches: why animals stand in mud and can make a mess together
The difference between farming and ranching
Why rodeoing? What is breakaway roping?
Purebred cattle breeding, embryo transfer, commercial cattle
How science is used in farming and ranching.
The best environmental science we have comes from EPA: agriculture contributes less than 9% of greenhouse gas – and of 9%, animal agriculture is 2%
Choices outside of food can reduce greenhouse gas, such as cycling instead of cars, not taking flights, etc. have a far greater impact that eating choices
How conservation and sustainability is a priority in feeding cattle
Mud isn’t pretty, but cows have been laying in it for hundreds of years.
Motherhood and how buying food can be stressed
Tips to overcome food bullying: Buy what you can afford – don’t let labels sway you into buying something more expensive. Food at the grocery is safe – don’t feel bad if you’re buying a generic brand without a fancy label. If you care enough that you’re stressing out about what to feed your family – you’re a good mom – just buy the food you want.

Fabulous quotes

“Animals stand in mud in the spring because rain happens and cattle like to hang out together. Mud on the farm and ranch is reality, even if it’s not pretty.”

“The way we raise food today is very much based on scientific practices. It is very refined and there is a lot of science involved.”

“Science is not an emotional guessing game – it’s fact-based.”

“Kids are licking boogers and eating dirt – they’re fine. Don’t worry so much about the food you’re buying – you’re a good mom.”

Links

Blog: buzzardsbeat.com
Instagram: @brandibuzzard
Facebook: Buzzard’s Beat
Food Bullying: How to Avoid Buying BS by Michele Payn
Embrace Your Heart with Eliz Greene
Food Bullying Podcast’s Facebook page

Stress, Uncertainty, & the Coronavirus: Episode 33

If you are feeling unsettled, stressed, or have jangled nerves as we all weather changes due to COVID-19, there is a good reason. In this special edition of the podcast, Michele and Eliz discuss why your brain likes a predictable environment and how uncertainty creates stress. Eliz shares her research on stress and some tips to decrease the impact of these unsettling times.
 
As always, there’s a bit of humor, some real talk about food insecurity, bullying, and even Michele’s stress brought on by a drunk driver destroying her cattle fence.  
 
Key points:

Why your brain likes predictability

How you can make uncertainty feel more predictable

WASH YOUR HANDS

How to disconnect from the stress of things you can’t control

Why your emotional reactions are natural

WASH YOUR HANDS

Why we have enough food

Why staying at home is important

Seriously, WASH YOUR HANDS

COVID-19 Resources
 
Alton Brown on how to wash your hands for the World Health Organization (WHO) #SafeHands challenge
 
A COVID-19 coronavirus update from concerned physicians
 
Why outbreaks like coronavirus spread exponentially
 
A call to clear misinformation in the era of COVID-19
 
Mental Health Considerations during COVID-19 Outbreak

 
Eliz’s blog with COVID-19 resources 


Eliz’s New Book: stressproofbook.com

How can farmers & dietitians help with food insecurity? Episode 32

Did you know that nutrition programs are the majority of the farm bill? It’s one of the many ways agriculture and nutrition go hand-in-hand.  That’s why the Food Bullying podcast is celebrating National Nutrition Month and National Agriculture Month with a joint release with the Sound Bites podcast.

Melissa Joy Dobbins, a Registered Dietitian Nutrition (RDN), is the host of the Sound Bites podcast and she’s known as the Guilt-free RD. She loves learning from farmers! She talks with Michele & Eliz about opportunities for agriculture and nutrition to work more closely together to address hunger.  Be sure to check out the  Sound Bites episode on food waste at https://soundbitesrd.com/bonus-food-waste for more conversation about farmers and dietitians working together.

Key points

Melissa’s background with food insecurity and food stamps.
How nutrition programs such as SNAP are the majority of the “Farm Bill”.
Hungry children and how food insecurity impacts their development, education and social interactions.
The disparities of food insecurity.
Food desserts and how those in food insecurity eat less produce due to food bullying.
Messaging about fresh produce, chemicals, the dirty dozen list, canned & frozen foods, and mom guilt.
Technology used in farming today and how it helps provide more food for more people.
How regulation and legislation is increasing the cost of food from farm to consumer level.
Work dietitians do to help educate people and get nutritious food to those in food
How dietitians work with Women, Infants, and Children (WIC) program to get nutrient dense food to young families in need and connect the dots.
Learning to write a new story for yourself to overcome elitism, misinformation, and self-bullying around food selections.
It’s the job of dietitians and agriculture to overcome misinformation
How dietitians and farmers can work together to help with food insecurity.
The common interests and hot buttons of dietitians and agriculture: collaboration can help address more problems in food insecurity. 

Fabulous quotes

“My mom went without sometimes to be sure we had enough. She really stretched the food all week long.”

“Everyone needs enough nutrition to be healthy.”

“In today’s society, we expect perfection in food. That’s not always reality.”

“Healthy eating doesn’t have to be expensive.”

“The nutrients of canned, frozen, and dried fruits and vegetables provide the same nutrition as fresh produce.”

“Dietitians are more like coaches than referees.”

“Both farmers and dietitians are in the business to help people – that’s a core value for both.”

Links

Instagram & Twitter: @melissajoyrd
Sound Bites podcast on Food Waste
Sound Bites on Apple podcasts
Previous episodes on food insecurity: 

Can the way you buy food reduce hunger?
How can you best help the hungry & food insecure?
How does food bullying cost hungry people?


Food Bullying: How to Avoid Buying BS by Michele Payn
Embrace Your Heart with Eliz Greene
Food Bullying Podcast’s Facebook page