In this follow-up conversation with Raw Farm's CEO & Founder Mark McAfee, we explore the nuanced differences between raw milk and UV pasteurization technology. Mark shares his expert perspective on UV treatment as a middle ground between raw milk and traditional heat pasteurization, explaining why it preserves some bioactives while eliminating the beneficial bacterial diversity that makes raw milk unique.

We dive into the technical aspects of milk safety, including Raw Farm's advanced PCR testing protocols that provide daily pathogen screening, and discuss the practical challenges of scaling raw milk production. Mark also shares his guide on how to source clean raw milk from your local farm.

About Mark McAfee

Mark McAfee founded the Raw Milk Institute (RAWMI) in 2011 to assure that farmers had a resource to assist them in producing very low risk raw milk for their consumers. Mark is passionate about “grass to glass” risk reduction management on the farm, and he believes that raw milk cannot emerge as a trusted food unless it is very low risk. He is certified in HACCP management from Chapman University and has developed and implemented award winning Food Safety Plans including Raw Milk Risk Analysis & Management Plans (“RAMP”).

Links & Resources

• Intro to raw milk episode with Mark McAfee and Max Kane
• Bob Comstock episode on UV pasteurization technology
• Guide: How to Find a Good Raw Milk Farmer
• Raw milk finder: https://www.realmilk.com/raw-milk-finder/
• Raw Farm website: https://rawfarm.com
• Cornell University 2021 study on bioactives in milk

Discounts

• Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
• Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
• Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium

Connect with Jane Z.

• Instagram: @farm.to.future
• Email: jane@farmtofuture.co
• Website: farmtofuture.co

What if we could have all the immune-boosting benefits of raw milk without any of the safety risks? That's the promise of today's episode.

Bob Comstock is the CEO of Tamarack Biotics and inventor of a revolutionary UV pasteurization technology that just received FDA approval after 12 years of development. Unlike traditional heat pasteurization that destroys up to 70% of milk's beneficial compounds, Bob's "cold pasteurization" process preserves 93-100% of bioactive proteins while eliminating dangerous pathogens.

European studies have consistently shown that children who consume raw milk are protected from developing asthma, hay fever, eczema, and food allergies – conditions that now affect nearly half of all children. But the scientific community has confirmed that heating milk destroys this protective effect. Bob's UV technology could be the key to making these health benefits safely accessible to everyone.

Bob shares the fascinating origin story of how he discovered this technology while living in Singapore, the hundreds of pathogens they had to test against for FDA approval, and why a regulation from the 1970s nearly derailed the entire project. He also discusses their clinical trials showing elderly participants had 120% more antibodies after consuming UV-treated milk protein compared to traditional whey protein, and their upcoming studies on allergy prevention in children.

This technology could revolutionize not just the dairy industry, but potentially help address America's chronic disease epidemic by making truly nutritious milk widely available for the first time in over 150 years.

About Bob Comstock

Bob Comstock is the founder and CEO of Tamarack Biotics, a food‑tech company based in Fresno, California. With a Mechanical Engineering degree from UC Berkeley, Bob launched Tamarack in 2011 to pioneer healthier dairy solutions. Before starting Tamarack Biotics, he started Compass Foods, which developed the world’s most water soluble food grade emulsifier.

Under his leadership, Tamarack developed TruActive®, the first FDA‑accepted UV‑based milk treatment that kills pathogens while retaining enzymes, proteins, and immune‑boosting bioactives—without traditional pasteurization.

Discounts

• Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
• Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
• Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium

Connect with Jane Z.

• Instagram: @farm.to.future
• Email: jane@farmtofuture.co
• Website: farmtofuture.co

The HHS, led by Robert F. Kennedy Jr., recently released the MAHA (Make America Healthy Again) commission report — a comprehensive 68-page document focusing on childhood health and chronic disease. What's exciting about this report is it's the first time ultra-processed foods are being recognized as a serious public health concern at this policy level.

Chef Dr. Mike has been fighting the battle against UPFs for over 20 years, and today we talk about how the food industry influences research, how scientists like Mike have been silenced for speaking out against ultra-processed foods, and why this moment could be the turning point we need.

About Chef Dr. Mike:
Dr. Michael Fenster is a cardiologist turned culinary medicine expert who combines his medical expertise with a deep understanding of food science and cooking. He teaches healthcare providers and the public about the connections between food, health, and medicine through his work with culinary medicine programs and his weekly column at the Center for Food is Medicine.

Links & Resources

• MAHA Commission Report
• Chef Dr. Mike's TED Talk on NOVA Classification
• NOVA Classification cheat sheet
• Consensus App - AI tool for searching scientific papers
• My episode with Rescuing Leftover Cuisine (food rescue nonprofit)
• Study Spotlight: Xenobiotics in blood and urine from ultra-processed foods
• Book: Food Politics by Marion Nestle

Discounts

• Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
• Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
• Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium

Connect with Jane Z.

• Instagram: @farm.to.future
• Email: jane@farmtofuture.co
• Website: farmtofuture.co

Join us for a deep dive into the world of chemical-free farming with Clint Brauer, CEO and Founder of Greenfield Robotics. From autonomous weeding robots to regenerative agriculture practices, Clint shares how technology can help scale sustainable farming while keeping farmers' needs at the forefront. We explore the challenges of agricultural chemicals, the importance of soil health, and a vision for localized, nutrient-dense food systems.

About Clint:

Clint Brauer is a third-generation farmer from Kansas who is on a mission to eliminate harmful chemicals through food production by leveraging robotics. His journey began in 2020 when he abandoned his role as an LA-based tech executive to help his family and its farm after his father was diagnosed with Parkinson’s, a disease linked to a 200–600% increased risk when exposed to herbicides. With numerous farmers using his Robots-as-a-Service and two consumer packaged goods deals under his belt, it’s safe to say he’s on track.

Links:

• Greenfield Robotics crowdfunding campaign
• Website
• LinkedIn
• Instagram

Discounts

• Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
• Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
• Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium

Connect with Jane Z.

• Instagram: @farm.to.future
• Email: jane@farmtofuture.co
• Website: farmtofuture.co

In this episode, we explore how Danish startup Agrain is revolutionizing food sustainability by upcycling spent grains from breweries into nutritious food ingredients. Aviaja Riemann-Andersen shares how these grains, far from being "waste," actually develop enhanced nutritional profiles and unique flavors through the brewing process. The conversation spans from the technical aspects of grain processing to broader themes of circular economy and sustainable food systems.

About Aviaja Riemann-Andersen
Aviaja is one of the pioneers of the Scandinavian food tech scene. In 2018 she co-founded Agrain by Circular Food Technology. Agrain’s mission is to change the food system to become circular, by developing delicious and nutritious ingredients made from upcycled spent grains. Agrain is working with unique and patented processes.

Circular economy and respect for our planet are the guiding principles for Aviaja, and through her work with Agrain and in several committees, she is promoting a more sustainable future. Aviaja is a Board member in the Danish Plantbased Food Association and a board member in The Danish Food and Drink Federation. From 2021-2022 she was a member of the Government’s Green Advisory Board. Agrain has since June 2022 been a proud member of the EIT Rising Food Star Programme.

Privately, she lives in Copenhagen with her two daughters, she is a hot yoga heavy user. She has a MSc in economic and Japanese from Copenhagen Business School and worked 15 years in cosmetics before she joined the food industry.

Connect with Agrain:

• Website: www.agrainproducts.com
• Instagram: @agrainproducts
• LinkedIn: Agrain by Circular Food Technology

Discounts

• Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
• Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
• Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium

Connect with Jane Z.

• Instagram: @farm.to.future
• Email: jane@farmtofuture.co
• Website: farmtofuture.co

Ever wondered how modern breeding techniques are making cattle farming more sustainable? This week, we dive deep into the world of cattle IVF with Dr. Cara Wells, a reproductive physiologist and founder of EmGenisys. She explains how advanced reproductive technologies are helping create more efficient, climate-friendly cattle while improving animal welfare and food production.

About Dr. Cara Wells

Dr. Cara Wells is an entrepreneur, inventor, and animal scientist who has revolutionized the field of embryo evaluation technology. After earning her B.S. and PhD in Animal Science from Texas Tech University, she gained valuable experience working in both animal and human clinical IVF laboratories. This unique perspective helped her identify key industry challenges and opportunities.

As the founder of EmGenisys, she holds 8 issued US patents, 8 US patents pending, and 54 international patents. Under her leadership, EmGenisys has gained national and international recognition, secured seed funding, and expanded into new markets including human health and space agriculture.

Beyond her work at EmGenisys, Cara is passionate about mentoring the next generation of entrepreneurs and serves in advisory roles for multiple companies, including ventures in pollinator conservation, epigenetics, and biometric sensors. She lives in Dripping Springs, TX with her husband, 2 horses, boxer dog, and cat.

Dr. Cara Wells on LinkedIn: https://www.linkedin.com/in/cara-wells-phd/
Website: https://www.emgenisys.co/

Discounts

• Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
• Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
• Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium

Connect with Jane Z.

• Instagram: @farm.to.future
• Email: jane@farmtofuture.co
• Website: farmtofuture.co

Jane Z. shares key insights and innovations from the THRIVE Global Impact Summit, exploring the intersection of technology, sustainability, and agriculture. From AI-powered pesticide reduction to lab-grown chocolate, discover how startups and major agricultural companies are tackling climate change and food sustainability challenges.

Links:

• VOTE for Chef Dr. Mike to join RJK Jr.'s health policy team
• Raw milk episode with Mark McAfee
• Joel Salatin's USDA appointment news

Key Topics Covered:

• Innovative pesticide alternatives and precision agriculture
• Dairy industry sustainability initiatives
• Cellular agriculture and fermentation technologies
• Climate adaptation in berry farming
• Carbon utilization in agriculture
• Emerging food technologies and startups

Featured Companies & Innovations:

• DeepAgro: AI-powered precision pesticide application
• Greenfield Robotics: Chemical-free weed management
• EmGenisys: AI-enhanced cow IVF
• Driscoll's: Global berry production and climate adaptation
• Kokomodo: Lab-grown chocolate
• NXW Nutrition: Algae-based milk alternatives
• Agrain: Upcycling grains from breweries
• Onego: Egg protein from fermentation

Discounts

• Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
• Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
• Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium

Connect with Jane Z.

• Instagram: @farm.to.future
• Email: jane@farmtofuture.co
• Website: farmtofuture.co

Episode Highlights:

• Making sense of the recent Kellogg's food dye petition and what it means for ultra-processed foods
• Research showing how ultra-processed foods affect weight gain regardless of macronutrients
• How chewing food impacts GLP-1 production
• Why replacing artificial ingredients with natural ones may not solve core issues
• The complex relationship between food manufacturers, pharmaceutical companies, and healthcare systems
• The importance of the "food matrix" and processing methods beyond ingredients

About Chef Dr. Mike:
Chef Dr. Mike is a cardiologist turned culinary medicine expert who combines his medical expertise with a deep understanding of food science and cooking. He teaches healthcare providers and the public about the connections between food, health, and medicine through his work with culinary medicine programs and his weekly column at the Center for Food is Medicine.

Links & Resources:

• Gluten-free artisan bread recipe 😋
• Kevin Hall's NIH research on ultra-processed foods and weight gain
• Japanese study on chewing and GLP-1 production
• Recent article on why nutrients don't tell the full story

Join me at the THRIVE Global Impact Summit on November 7 in Santa Clara: https://bit.ly/GlobalImpactSummit24

Connect with Chef Dr. Mike:

• Weekly Column
• Website
• Instagram
• YouTube

Discounts

• Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
• Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
• Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium

Connect with Jane Z.

• Instagram: @farm.to.future
• Email: jane@farmtofuture.co
• Website: farmtofuture.co