In the latest episode of The Peanut Podcast, we traveled to Newsoms, Virginia, where peanut farming isn’t just work—it’s a way of life. Our guest, Westley Drake, is a 14th-generation peanut farmer whose story blends heritage, faith, and resilience.

Westley shared how his earliest memories of farming came from following in the footsteps of his father and grandfather. While he once considered firefighting and EMT work, it was his time at NC State that confirmed his calling in agriculture.

Listeners got a real look at the sacrifices farming requires—long days, unpredictable weather, and constant challenges. But Westley reminded us that farming is more than a career. It’s a year-long commitment to the land and to future generations.

We also heard from Westley’s wife, Maci, who described her own role in supporting farm life—from chasing cows out of the yard to delivering food to the fields. Together, they’ve built a family grounded in faith, adaptability, and teamwork.

Looking ahead, Westley sees peanut farming staying rooted in tradition while evolving with new tools and technology. His ultimate goal? To keep the farm thriving so his children—and future generations—can choose whether to continue the legacy.

As he put it best, farmers like him are “the bridge between the old and the wise and the new and the inexperienced.” Westley is carrying wisdom forward, while preparing space for those who will one day follow in his tracks.

🎧 Tune in to hear the full story of Westley Drake—a farmer, husband, father, and a living link in the long chain of peanut farming legacy.

The Peanut Podcast’s latest episode, “10 Years of LEAP: Bold Progress in Peanut Allergy Prevention,” hosted by Ashton Pellom and Lauren Highfill Williams, marks a milestone in food allergy history. Listeners are taken back to the origins of the groundbreaking LEAP study with lead researcher Dr. Gideon Lack, whose work proved that introducing peanut foods early and often in infancy could reduce the risk of developing peanut allergy by up to 80%. “The cause of the disease and the trigger of symptoms aren’t the same,” Dr. Lack explains, underscoring the shift from avoidance to proactive prevention. His insights remind us that science—and the courage to challenge old norms—can change lives.

Pediatric allergist Dr. Michael Pistiner brings both professional expertise and personal experience as a dad to a child with food allergies. His work on the FAMP-IT toolkit ensures parents and primary care providers have the resources to introduce peanut foods confidently. “Early introduction is no longer new or rogue. It’s the standard,” Dr. Pistiner says, emphasizing that every month counts in allergy prevention. Through partnerships with WIC and frontline clinicians, he champions consistent, accessible messaging for all families, regardless of resources.

Registered dietitian and maternal health advocate ChaCha Miller shares what it takes to make prevention advice practical and culturally relevant for families. Working through WIC and her online platform, she focuses on building trust and offering realistic solutions: “If it’s not easy, they won’t do it. It has to be simple and sustainable.” Her approach breaks down fear, combats misinformation and ensures that the life-changing benefits of early introduction reach all communities in ways that resonate.

Former National Peanut Board chair Dee Dee Darden blazed the trail for NPB’s commitment to the allergy issue and reflects on the Board’s decision to face peanut allergies head-on, even when the topic was uncomfortable. “If we’re going to be part of the problem, we need to be part of the solution,” she says.

NPB dietitian Markita Lewis shares why reaching WIC families is essential: “If we don’t reach them with early introduction info, we miss a chance to help prevent a lifelong health and financial burden.”

From farmers to clinicians to public health leaders, this episode celebrates a decade of progress—and calls on all of us to keep the momentum going. Listen to the full episode or watch the video to hear these powerful stories and join the movement at PreventPeanutAllergies.org.

In a flavorful new episode of The Peanut Podcast, NPB co-hosts Lauren Highfill Williams and Ashton Pellom take listeners on a delicious deep dive into one of America’s most beloved pantry staples: peanut butter. With this being the first-ever episode available in both video and audio formats, fans can now see the peanut passion in action. The hosts are joined by four leading voices in peanut butter: Lee Zalben, founder of Peanut Butter & Co.; Sarah Johnson of Skippy; Dr. Lisa Dean from USDA; and Dr. Gabrielle Harris from NC State.

Lee Zalben kicks things off with a sensory breakdown of why peanut butter hits all the right notes. “It’s that creamy texture... and that kind of roasted flavor and some kind of sweetness… a little bit of salt, a little bit of savoriness,” he explains, offering listeners a glimpse into flavor science. Meanwhile, Dr. Gabrielle Harris peels back the curtain on the Maillard reaction—the chemical magic behind that irresistible roasted peanut taste: “This produces those wonderful roasted flavors, aromas, and colors.”

The episode also uncovers the journey peanuts take from farm to jar, with Dr. Lisa Dean walking through harvesting and drying methods, while Sarah Johnson emphasizes the roasting process as a crucial first step: “It enhances the flavor of the nut itself. It makes them a little bit easier for the process.” Fun fact: crunchy peanut butter is just smooth peanut butter with chopped peanuts mixed in!

Beyond flavor, the conversation shifts to nutrition and sustainability. Dr. Harris calls peanut butter a “functional food” and swears by its staying power during long days: “A scoop of peanut butter will keep me going for a couple of hours.” Lee Zalben highlights its sustainability edge, explaining that peanuts are nitrogen-fixing, water-efficient crops. Whether you're a creamy or crunchy devotee, this episode delivers a smart, fun, and crave-worthy celebration of peanut butter.

Ready to go beyond the sandwich? Listen or watch episode 33 now and get the full scoop—smooth or crunchy—on peanut butter.