Alex is joined by Peyton Janicek of Peachy Plate Nutrition to hear from a Registered Dietitian about how we can all improve our food habits. They discuss basic nutrition, fasting, the effect of diet on hormones, and whether mimosas are good marathon hydration. Plus a rapid fire fad-diet review for the break!

What a treat to be joined by Alton Tsowaseb, a Fulbright Scholar from Namibia, to discuss his experience in conservation and community development in his home country on the southwestern coast of Africa. We learn about the Namibian diet, the impact of european colonization, as well as Alton's work on Community Conservancies. Plus Chloe has a discount code for listeners to try Robinette's Local Food Subscription!

Jason Steele of Picnic Hill Orchard joins Alex to talk about running an apple orchard and welcoming the public to his farm southeast of Lincoln, NE. Plus a taste test to see if one can taste the local difference!

Chloe and Alex share what produce farmers are doing this time of year, they reflect on highlights of recent episodes, discuss growing a local food culture and economy, and Alex learns that they are an "Ingredients Household." Plus Chloe shares a discount code for $10 off on your first order at Robinette!

Alex discusses eating disorders with Dr. Daniel Gih, a professor at the University of Nebraska Medical Center and hears about how this feels for one person that struggles with their relationship to food.

Pekarek's Produce is one of Robinette Farms' biggest suppliers for our Local Food Subscription. Ryan Pekarek joins Alex and they discuss Ryan's work in both produce and commodity farming, he and his wife's graduate work in agriculture, the biggest challenges on his farm, and of course Kolache advice.

Matt Pirog, who manages Robinette Farms' grazing operations, shares his passion for fermenting foods and helps people understand the why and big picture of fermentation. Learn how pickles, sauerkraut, kimchi, yogurt and countless other fermented foods can improve your diet and health, as well as the nuts and bolts of making basic fermented foods. Alex and Matt sample various kimchis and we document that Alex can't handle spicy foods.

A wonderful interview with Ben Gotschall of Clover Cove Ranch in the Eastern Sandhills. Ben and his wife, Tammy Austin, milk cows and sell dairy products, as well as raise buffalo. Ben and Alex explore the what and why behind Clover Cove Ranch, Ben's policy work and his poetry.