What did you last eat? And why? Don’t worry, we won’t tell anyone. After all, it’s not entirely up to you.
The food that ends up on our plate is the result of global trade dynamics, cultural norms, seasonality, marketing, thousands of years of plant breeding, and personal tastes. And it’s all constantly changing. In this episode, we discover how nutrition evolves over time, and how crop science keeps up.
More Episodes
Episode 1
Poo, Worms and The Fight Against Climate Change
Read more
Episode 2
Shoebox Satellites and Pocket Computers: The Future of the Farm
Read more
Episode 3
Let’s Talk About the Thing We’re All Talking About: Sustainability
Read more
Episode 4
Designing the Needle: How Gene Editing Can Transform Our Health and Planet
read more
Episode 5
City Food: The Vertical Farms Growing Produce Next Door
If you have children, or if you remember when you were one, you know that tastes change. A child’s favorite foods are sacred, until they aren’t. And if the wrong food is even remotely close to their plate, dinner can be ruined — until they taste it. Diversity in a diet is essential, and trying new things evolves our understanding.
That’s not just true for children. As we look at tables around the world, one thing is clear—we’ve all been trying new things.
Diets are changing, and not all for the better. While access to healthy produce and quality protein is expanding, in some cases people are eating too many calories while still not being nourished. In a world driven by tastes and trends, how do we achieve that elusive healthy balance?
Scientists, plant breeders, policy-makers and farmers are helping people reconcile what they want to eat with what they should eat by reimagining the flavors we know (and crave).
To address the most pressing nutritional demands around the world, we’ll have to keep embracing change. And keep improving our food system for the health of both our planet and its people.
Pediatric nutritionist Jill Castle explains that children actually experience bitterness differently than adults do, which is one reason they can be resistant to eating vegetables.
Pediatric nutritionist Jill Castle explains that children actually experience bitterness differently than adults do, which is one reason they can be resistant to eating vegetables.
00:00
Breeding produce for convenience — such as mini bell peppers — is one way scientists like Dr. Martin Ruebelt hope to encourage people to eat more fresh vegetables.
Breeding produce for convenience — such as mini bell peppers — is one way scientists like Dr. Martin Ruebelt hope to encourage people to eat more fresh vegetables.
00:00
Brix is the measure of sweetness in produce. Strawberries are high on the brix scale, which typically makes them more appealing.
Brix is the measure of sweetness in produce. Strawberries are high on the brix scale, which typically makes them more appealing.
00:00
Consumer preferences don’t just change over time, they also depend where you live. In Asia, for example, many people prefer softer, pinker tomatoes.
Consumer preferences don’t just change over time, they also depend where you live. In Asia, for example, many people prefer softer, pinker tomatoes.
Jill Castle, MS, RDN - Jill is a pediatric nutritionist and registered dietitian. Through her books, blog, podcast and practice she counsels parents and healthcare professionals about how to conquer picky-eating and form healthy life-long habits.
Tarrah DeClemente - As Manager of Health Promotion at Chicago Public Schools, Tarrah is responsible for creating and curating school menus, as well as establishing health and wellness education programs for more than 360,000 students at 650 schools. She has a degree in dietetics and a master's degree in health policy and administration, and recently achieved a personal dream of being featured in Food Service Magazine.
Carlin Greenstein - Carlin is a private chef and devout locavore based in New York City. After earning her masters’ degree in Food Studies and Nutrition from NYU, she spent time cooking in Berlin, Italy and San Francisco before settling back in New York. There, she relies on Community Supported Agriculture for fresh, local produce to make better home-cooked meals than you or I do.
Dr. Uma Lele, Ph.D. - Dr. Lele is an accomplished scholar and development economist. She earned a Ph.D. from Cornell University in Agricultural Economics and has four decades of experience in research and policy analysis for the World Bank, universities, governments and international organizations. She currently serves as President Elect of the International Association of Agricultural Economists.
Dr. Martin Ruebelt - Dr. Ruebelt heads global consumer research and development for the fruits and vegetables division of Bayer Crop Science. He has a Ph.D. in food chemistry, and spends his days in Davis, California anticipating consumer demands to develop and launch new fruits and veggies that people (and kids) want to eat.
How to Listen
The Tomorrow Farm is available everywhere you stream your favorite podcasts, or you can stream it right here.