The Science That Feeds Us

In this episode, we sit down with Dr. Carrie Pickworth to break down one of the most talked-about and often misunderstood topics in food and agriculture: beef production. From grass-fed to grain-fed systems, Dr. Pickworth explains what these production terms actually mean and how beef cattle are raised across different stages of their lives. We explore how cattle diets influence growth, efficiency, and meat quality, what science says about the nutritional differences between grass-finished and grain-finished beef, and why those differences matter far less for human health than many headlines suggest. The conversation also addresses common concerns around hormones and antibiotics, including how they are used, what safeguards are in place, and why context is critical when interpreting risk. Finally, Dr. Pickworth discusses the role of cattle as upcyclers in a sustainable food system, the use of byproducts that would otherwise go to waste, and what excites her most about the future of beef research and production.

Learn more about Dr. Pickworth’s work below:

NC State Bio Page: https://cals.ncsu.edu/animal-science/people/carrie-pickworth/

Check out the following resources to learn more about today’s topic:

NC State Extension - Beef: https://beef.ces.ncsu.edu/

North Carolina Cattlemen’s Association: https://www.nccattle.com/

National Cattlemen’s Beef Association: https://www.ncba.org/

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Chris Taylor joins us to unpack the growing conversation around processed and ultra-processed foods, and why these labels often oversimplify a much more complex food system. From common claims about additives, preservatives, and metabolic health, Dr. Taylor explains what food processing really means and where the evidence still falls short. We explore how nutrient density, fiber, energy density, and substitution effects influence how much we eat, why blanket recommendations can lead to unintended consequences, and how reformulation has historically changed the nutritional profile of foods. The conversation also dives into food access, shelf life, and the role processed foods play in feeding a diverse population, especially when fresh food is not always accessible or affordable. Finally, Dr. Taylor challenges to good vs. bad food narrative, encouraging listeners to think more intentionally about overall dietary patterns, nutrient tradeoffs, and making informed choices rather than reacting to headlines about ultra-processed foods.

Learn more about Dr. Taylor’s work below:

The Ohio State University Bio Page: https://hrs.osu.edu/faculty-and-staff/faculty-directory/taylor-chris

Check out the following resources to learn more about today’s topic:

NOVA Classification: https://pmc.ncbi.nlm.nih.gov/articles/PMC10261019/

Dietary Guidelines Committee: https://www.dietaryguidelines.gov/2025-advisory-committee-report

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.

In this episode, Dr. Dara Bloom and Dr. Allison Pullin joined us to unpack what food labels and animal certifications really mean and why they can be so confusing for consumers. From third-party verification and auditing standards to recordkeeping on farms, our guests explain how these programs are designed, how they are implemented across different farming systems, and where flexibility exists to balance animal health with practical farm management. We also discuss why no single label can capture the full complexity of food production, how consumers can navigate grocery store choices without feeling overwhelmed, and what role Extension resources and direct relationships with farmers can play in building trust. Whether you carefully read every label or just do your best in a busy grocery store aisle, this conversation offers reassurance about the systems behind the food we eat.

Learn more about Dr. Bloom’s work below:

NC State Bio Page: https://cals.ncsu.edu/agricultural-and-human-sciences/people/jdbloom/

Learn more about Dr. Pullin’s work below:

NC State Bio Page: https://cals.ncsu.edu/prestage-department-of-poultry-science/people/allison-pullin/

Check out the following resources to learn more about today’s topic:

CEFS Quick Guide to Common Label Claims: https://cefs.ncsu.edu/resources/quick-guide-to-common-label-claims/

USDA Animal Welfare Audit and Certification Programs: https://www.nal.usda.gov/animal-health-and-welfare/animal-welfare-audit-and-certification-programs

The Science That Feeds Us podcast brings together extension agents, faculty specialists, and scientists for interdisciplinary conversations on emerging trends in agriculture and the food system. Designed to inform and engage both professionals and curious consumers, we highlight the stories behind the science to build deeper connections to food and agriculture research. The Science That Feeds Us is supported by NC State Extension and NC State University.

Edited and Produced by: Bhavisha Gulabrai

Music: Podcast theme music by Transistor.fm. Learn how to start a podcast here.