On the Season 2 debut of Lost Cultures: Living Legacies , we travel to Bermuda, an Atlantic island whose history spans centuries and continents. Once uninhabited, Bermuda became a vital stop in transatlantic trade, a maritime stronghold, and a cultural crossroads shaped by African, European, Caribbean, and Native American influences. Guests Dr. Kristy Warren and Dr. Edward Harris trace its transformation from an uninhabited island to a strategic outpost shaped by shipwrecks, colonization, the transatlantic slave trade, and the rise and fall of empires. Plus, former Director of Tourism Gary Phillips shares the story of the Gombey tradition, a vibrant performance art rooted in resistance, migration, and cultural fusion. Together, they reveal how Bermuda’s layered past continues to shape its people, culture, and identity today. You can also find us online at travelandleisure.com/lostcultures Learn more about your ad choices. Visit podcastchoices.com/adchoices…
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Wolfing Down Food Science
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Inhalt bereitgestellt von Paige. Alle Podcast-Inhalte, einschließlich Episoden, Grafiken und Podcast-Beschreibungen, werden direkt von Paige oder seinem Podcast-Plattformpartner hochgeladen und bereitgestellt. Wenn Sie glauben, dass jemand Ihr urheberrechtlich geschütztes Werk ohne Ihre Erlaubnis nutzt, können Sie dem hier beschriebenen Verfahren folgen https://de.player.fm/legal.
Ever wonder about how your food makes it from the farm to your table? There is a lot of food science along the way. Not a culinary or nutrition podcast, Wolfing Down Food Science is all about the chemistry, microbiology and engineering of food. Questions or comments? Send us an email at wolfingdownfoodscience@gmail.com. To find out more about food science at NC State University check us out at https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/
107 Episoden
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Inhalt bereitgestellt von Paige. Alle Podcast-Inhalte, einschließlich Episoden, Grafiken und Podcast-Beschreibungen, werden direkt von Paige oder seinem Podcast-Plattformpartner hochgeladen und bereitgestellt. Wenn Sie glauben, dass jemand Ihr urheberrechtlich geschütztes Werk ohne Ihre Erlaubnis nutzt, können Sie dem hier beschriebenen Verfahren folgen https://de.player.fm/legal.
Ever wonder about how your food makes it from the farm to your table? There is a lot of food science along the way. Not a culinary or nutrition podcast, Wolfing Down Food Science is all about the chemistry, microbiology and engineering of food. Questions or comments? Send us an email at wolfingdownfoodscience@gmail.com. To find out more about food science at NC State University check us out at https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/
107 Episoden
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Our world is complicated! Yifat Rogers started Yaniv Consulting to help people and businesses cut through the tough problems and find practical solutions. Yifat is a PhD food scientist and engineer who has worked in the food industry for 15+ years. Her experience and desire to help people prompted her shift to consulting. She has started her very own podcast called Success Your Own Way where guests discuss what success looks like for them with insights on how to achieve your own success. Success Your Own Way podcast Yaniv Consulting Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!…
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Wolfing Down Food Science
1 Having Your Cake & Eating It Too: Food Science, Leadership, and Life Skills with Kenya Hairston (S8:E6) 19:31
Kenya Hairston is a Senior Project Manager, Adjunct Professor, and Doctoral student. Kenya holds a Master's degree from Franklin University as well as Bachelors Degrees from the University of Toledo and The Ohio State University (that's where Keith and Kenya crossed paths). She is currently a 2nd year doctoral student at Franklin University where she is pursuing her Ed.D in instructional design leadership. Kenya has worked at Abbott since 2015 and now calls Dallas, Texas home. Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!…
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Wolfing Down Food Science
This episode tells the inspiring story behind the creation of Cafe Kreyól and Joey Stazzone's entrepreneurial origin story. Anyone who has met Joey knows the energy and positivity he brings to the room. Joey is the founder and President of Cafe Kreyól, an award-winning coffee distribution and coffee roasting company located in Manassas, Virginia. Joey is a certified Q (Q = Quality) Grader, as well as a CQI (CQI = Coffee Quality Institute ) Post-Harvest Process and Quality Evaluation Educator. We have had the privilege of working with Joey on several coffee projects and look forward to continuing our collaborations going forward. Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!…
Dr. Ryan Dowdy is the founder and CEO of READYBAR. Previous to that, Ryan worked as Chief of Staff to the CTO at EVERY, an "all protein, no meat" company, as a Science and Technology Analysis Manager at the Good Food Institute, and at NASA as Food System Manager for the International Space Station. He has appeared on Rhett & Link's Good Mythical Morning, has written for the Washington Post, and was featured on the NPR Program Shortwave. I first met Ryan when he was a Food Science student at NC State. Ready to buy a READYBAR? Visit the READYBAR website: https://getreadybar.com/ Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!…
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Wolfing Down Food Science
Kait O’Shaughnessy and Cameron LaCross join us for this episode of WDFS. Both work for Gallo as associate beverage makers. Cameron started in California in the area of wine making and moved back to her home state of SC when the opportunity came up. Kait started her career in fruit juice beverages and joined Gallo 2 years ago. Today we chat about the world of beverages and starting a career in food science. Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!…
The world of food production is wide and varied. We discuss producing sustainable proteins with Dave Reynolds, an engineer working at Buhler. Buhler is an equipment manufacturing company with unique missions and a global reach. Dave has worked with us at NC State University to facilitate student projects and guide our department as an industry member. Join us for an insightful discussion. Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!…
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Wolfing Down Food Science
Dr. Lynette Johnston is a extension specialist with a focus on food safety. She travels around the state of North Carolina helping food producers solve problems and keep their products safe. She trains industry professionals and teaches Food Microbiology here at NC State. Her journey from a dairy farm in Texas to faculty member at NC State and everything in between are covered in this episode. Along the way, Lynette has fielded some great questions from stakeholders and student, one of them about the safety of eating a 3-year old hamburger that looked pretty much like the day it was purchased. You'll hear Lynette's dedication and enthusiasm for her food safety career come through loud and clear in this episode. Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!…
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Wolfing Down Food Science
This episode is a recording of our second WDFS Live event. Our guest, Dr. Sarah Ash, Professor Emeritus in Nutrition at NC State University, and Adam Yee, entrepreneur many times over in the food industry, join us to discuss ultra processed foods. What are they? What should you know about them? Some definitions focus on the types or number of ingredients. Few definitions get to the actual process of how foods are made. This interactive presentation and discussion will feature speakers providing their definitions of what ultra processed foods are and talk about the pros, cons, and unknowns surrounding the presence of ultra processed foods in our diets. During the presentation and discussion, we will take questions from the audience. Our goal is a rich discussion that gets to the science behind the health, sustainability, and economic aspects of foods we eat every day. Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!…
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Wolfing Down Food Science
There's a first for everything. WDFS hosted it's first live event at NC State University's DH Hill library in September. This is a broadcast of the previously recorded event discussing sustainable proteins with Dr. Nathalie Plundrich. Nathalie will talk us through working with customers to develop and commercialize sustainable protein products. Join us for some great discussion and questions from our live audience. Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!…
Happy fall ya'll! WDFS is kicking off the season by catching up with our hosts, Keith and Paige, and our producer, Eliza. After a busy summer, we find out where everyone has traveled to and what we learned. Join us for the season kick off! Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!…
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Wolfing Down Food Science
Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses. So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time! Interview #1 is with Minliang Yang. Dr. Minliang Yang will be joining NC State as a professor focused on sustainability in January 2023. Her research focuses on techno-economic and life cycle analysis in sustainability. Taking in all aspects of sustainability from economic and social impacts to carbon footprints, Minliang shares her research and outlook for North Carolina at NC State with us. Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!…
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Wolfing Down Food Science
1 Top 10 Interviews 2024 #2: Are Americans riddled with nutritional guilt and overwhelmed with scientific information? (S3:E10) 27:28
Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses. So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time! Interview #2 is with Dr. Sarah Ash. The award winning nutrition educator, Dr. Sarah Ash, Professor of Nutrition at North Carolina State University, joins us on WDFS to discuss nutrition through the years and educating 30,000 (nope that's not a typo!) nutrition professionals. Looking at nutritional history in the US sheds light on modern day nutrition practices. Find out why moderation is the motto for Sarah! Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!…
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Wolfing Down Food Science
1 Top 10 Interviews 2024 #3: How a high school job at McDonalds launched a career in food science (S5:E9) 38:02
Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses. So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time! Interview #3 is with Dr. Arnie Sair. Dr. Arnie Sair has worked for General Mills, Signature Brands and now, Bugne. Throughout his career one thing has held constant, his focus on food safety and quality. As a Ph.D. recipient at NC State University, an outstanding alumni award winner, and who started out as a high school student working at McDonalds, Arnie has great insight into the food industry. Join us as we talk about carrying on the legacy of being a 3rd generation, Ph.D. food scientist (which makes him a bit of a unicorn in our book!) to what a large agribusiness like Bunge does in the world of food. Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!…
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Wolfing Down Food Science
Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses. So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time! Interview #4 is with Dr. Allen Foegeding. We chewed Allen’s brain on his expertise in texture and oral processing in this conversation. Dr. Foegeding’s research includes understanding which food structures create an optimal texture experience and how we perceive that texture when we are breaking down these food structures. What textures do we like the best? Are companies generating the next wave of food texture preferences? Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!…
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Wolfing Down Food Science
1 Top 10 Interviews 2024 #5: The Sometimes Rocky, Sometimes Smooth Road from Student to Scientist (S5:E2) 42:37
Keith, Eliza, and Paige are scheduled to travel with family, go to conferences and engage in science nerdiness, and do some hardcore development whether it’s manuscripts or courses. So while we are otherwise engaged, we thought you would like to hear the top 10 WDFS interviews of all time! Interview #5 is with Dr. Lisard Iglesias. Along with special guest host Health and Wellness Coach Emilize Momplasir, we unpack the joys and the challenges Dr. Lisard Iglesias has experienced in his transition from student to scientist. His research area is the microbiome, the intersection of microbiology, food science, and nutrition. We discuss the strategies he uses to manage the dynamic balance between work and life. Send us a text Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!…
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