Have you ever wondered why some of your favorite foods seem harder to find—or why they're changing?

In this episode of Rooted & Restless, Marianne Smith Edge sits down with registered dietitian, chef, and farmer's daughter Amy Myrdal Miller to explore the forces shaping the foods we enjoy every day.

Using Florida's citrus industry as a real-world example, Amy explains how citrus greening disease has dramatically changed orange production and how researchers and growers are working to protect one of America's most recognizable crops.

But the conversation goes beyond citrus to answer a question many consumers ask: Why don't farmers just grow something else? Amy breaks down the economic realities behind farming decisions—from specialized equipment and infrastructure to reliable markets and financial risk.

Together, she and Marianne explore why growing our food requires long-term planning, adaptability, and innovation. The episode wraps up in the kitchen as Amy shares simple ways to enjoy the season's freshest produce and previews her upcoming cookbook featuring simple 2-ingredient, heart-healthy recipes.

What We Cover:

• How citrus greening disease has transformed Florida's citrus industry.

• Why farmers can't simply switch to growing different crops.

• How markets, infrastructure, and consumer demand influence what farmers grow.

• Practical ways to enjoy more fresh fruits and vegetables with simple seasonal recipes.

Join us for another conversation that connects the science, the farmers, and the stories behind the food we eat.

Guest: Amy Myrdal Miller, MS, RDN, FAND, Founder & President Farmer’s Daughter

Consulting

Social Media:

Facebook

Instagram

LinkedIn

Resources: Cooking a la Heart:

Book: Cooking à la Heart - Farmer's Daughter Consulting

In this episode of Rooted & Restless, Marianne Smith Edge talks with registered dietitian and cookbook author RosanneRust about simple, practical ways to make the food you buy last longer and get more value from every grocery trip. From storing fresh produce properly to giving overripe fruits and vegetables a second life, Rosanne shares realistic tips that anyone can use.

Rosanne also explains how growing up in an Italian family inspired her appreciation for using every ingredient—an approach that continues to inspire her zero-waste cookingphilosophy. She shares how these practical habits are woven into her cookbooks, making healthy eating more affordable while reducing food waste-whether you're preparing everyday meals or hosting summer gatherings.

What We Cover:

• How to adopt a simple zero-waste mindset.

• Creative ways to use overripe fruits and vegetables.

• Why imperfect produce is just as nutritious as perfect-looking fruits and vegetables.

• Practical strategies to reduce food waste while saving money.

• How wasting less food supports a more sustainable food system.Whether you're shopping at the farmers market oryour local grocery store, this conversation will inspire you to make the most of every ingredient, save money, and see food in a whole new way.

Guest: Rosanne Rust, MS, RDN, owner Rust Nutrition Communications and Chew the Facts®

Social Media:

https://www.facebook.com/RosanneRustAuthor

https://www.linkedin.com/in/rosannerust/

https://www.instagram.com/chewthefacts/

https://www.tiktok.com/@chewthefacts

Resources:

Rust Nutrition Website

Free Zero Waste Cooking Guide

All Books

What does sustainability actually look like on a dairy farm? In this episode of Rooted & Restless, Marianne Smith Edge talks with Wisconsin dairy farmer Andrea Brossard about what sustainability looks like on a modern dairy farm. Andrea shares how her 500-cow operation balances caring for cows, protecting natural resources, and embracing innovation while producing nutritious dairy foods for consumers.

What We Cover

• Why cow care is the foundation of sustainable dairy farming

• How crop rotation, cover crops, and no-till practices support soil health

• How on farm practices contribute to corporate sustainability goals

• How technology helps farmers make smart data-driven decisions

• The impact of female farmers in shaping the future of agriculture

Whether you're curious about where your milk comes from or interested in the future of food production, this episode explores how dairy farmers are adapting to meet consumer expectations while preparing for the future.

Guest: Andrea Brossard, Third Generation Dairy Farmer and Agricultural Communication Consultant

LinkedIn

Resources:

Sustainable Supply Chain Management Course

LinkedIn

Did you know that one out of every three bites of food we eat depends on pollinators? In this episode of Rooted & Restless, Marianne Smith Edge talks with Tamara Horn Potter, PhD, beekeeper extension specialist at Kentucky State University, about the often-forgotten connection between bees, pollinators, and the food on our plates.

What We Cover:

 The challenges facing today's beekeepers, from transporting hives across the country to protecting bee health

 The economic impact of honeybees and native bees on U.S. agriculture

 The environmental issues affecting bees

 The best herbs and plants to attract bees to your garden

 How to match honey varieties with food

 What we need to know about protecting pollinators

Discover how the health of pollinators affects the future of our food—and what each of us can do to help these essential workers thrive.

Guest: Tamara Horn Potter, PhD, Beekeeper Extension Specialist, Kentucky State University

Social:

LinkedIn

Resources:

Pollinator.org

KSU Small Scale Farm Grant program

American Beekeeping Federation

In this episode of Rooted and Restless, Marianne Smith Edge sits down with Kentucky farmer and entrepreneur Jim Gilles to discuss the realities of modern farming, direct-to-consumer food sales, and the growing demand for local and regional food systems.

Jim shares how his family's century-long Angus cattle operation evolved from a traditional seedstock business into a thriving direct-to-consumer enterprise, Hillview Meats. We also explore the time and costs required for bringing farm fresh products to farmers’ markets. The conversation evolves into the discussion around the economics and challenges facing the next generation of farmers and the need for agriculture diversification for the future of food.

What We Cover

• What it really takes to prepare for a weekly farmers market

• Why local food often costs more than products sold through large retail chains

• The role of regional food systems in strengthening communities and food security

• The importance of agricultural diversification for economic resilience

• Challenges facing the next generation of farmers, including land access and startup costs

• Why building relationships between consumers and producers is essential for the future of food

This conversation is a reminder that long term planning, countless hours and many faces are behind every farmers market vendor and the food we eat.

Guest: Jim Gilles, 5th Generation Farmer and Owner, Hillview Farms Meats

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In this episode of Rooted & Restless, Marianne Smith Edge talks with Lauren Twigge, RDN and a dairy farmer dairy daughter about all things dairy -from the growing interest in raw milk, the science behind pasteurization, and the evolving landscape of dairy products.

Together, they explore common misconceptions about milk safety, discuss the role of whole milk in healthy diets, and the resurgence of cottage cheese popularity. Lauren also provides insight on growing up on a dairy farm and how those experiences shaped her commitment to animal care, nutrition education, and consumer trust.

What We Cover:

• Why raw milk is gaining popularity and what consumers should know about the risks

• How pasteurization works and why it remains a critical food safety tool

• The resurgence of cottage cheese, Greek yogurt, and other dairy foods

• Tips for finding dairy products that fit your nutritional needs and preferences

Whether you're curious about raw milk, wondering which dairy products best fit your lifestyle, or simply looking for evidence-based answers to common questions, this episode delivers a balanced and informative look at one of our most familiar foods.

Guest: Lauren Twigge, MCN, RDN, LD Owner, Lauren Twigge Nutrition, PLLC

Website

LinkedIn

Instagram

Pinterest

Facebook

In this episode of Rooted & Restless, Marianne Smith Edge talks with Dr. S. Liza Lockwood, an emergency medicine physician, medical toxicologist, and medical affairs lead with Bayer U.S. Crop Science. She joins Marianne to talk about food safety, pesticides, natural toxins, and how scientists evaluate risk. Together, they explore why public concerns about chemicals in food often differ from actual scientific risk.

What We Cover

• Why toxicologists say “the dose makes the poison”

• Natural toxins in foods and plants

• How toxic substances contributed to medical discoveries

• The difference between hazard and real-world risk

• How modern agriculture improves food safety and food security

• What consumers should know about pesticides and crop protection

Marianne and Liza break down common questions about food safety, including naturally occurring toxins in foods, how farmers protect crops from mold and disease, and what consumers need to know about pesticides. They also explain the differences between U.S. and European pesticide regulations and why there’s an important distinction between something being potentially harmful and posing a real-world risk.

Guest: Dr. S. Eliza Lockwood, MD DFACMT, Medical Affairs, Bayer U.S. Crop Science

Twitter: @DrLizaMD

Web: http://www.bayer.com

What if fruits and vegetables could taste better, last longer, and be easier to grow all while reducing food waste?

Marianne Smith Edge, MS, RDN sits down with Anabel Rivas, M.S., Director of Crop Technical Development at Pairwise, to explore how gene-editing technology is transforming the future of fresh produce.

Anabel shares how Pairwise is developing innovations like seedless blackberries and pitless cherries and why these types of advancements could help address challenges related to flavor, shelf life, sustainability, and climate resilience.

What We Cover:

• What CRISPR gene editing actually is — in plain language

• How gene editing differs from traditional breeding and GMOs

• How innovations like seedless blackberries and pitless cherries are developed

• How crop innovation can reduce food waste and resource use

• The role of technology in sustainable agriculture and climate resilience

From berry breeding to breakthrough food innovation, this is how science and agriculture are coming together to shape the next generation of fresh foods.

🔗 Resources mentioned:

Pairwise

🔗 Connect with Anabel Rivas:

LinkedIn

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