Environmentality. with Dr. Brendon Anthony Dr. Brendon Anthony

Why conserving pollinators helps preserve not just our agricultural lands, but our National Parks as well. An interview with Dr. Sarah Whipple.

In this episode, I chat with my friend and colleague, Dr. Sarah Whipple to discuss her pollinator passions! We discuss her plethora of adventures and studies in National Parks across the country and take a deep dive into her approach to assessing pollinator health in the wake of climate change.

We cover some pollinator 101, by discussing what is a pollinator and their ecosystem services? What are the differences between indicator and keystone species? We chat about bees, butterflies, beetles, oh my! (also birds, bats, and even bison as pollinators!)

Dr. Whipple and I weigh the pros and cons of managed bees, colony collapse disorder and the growing threat towards other native pollinators. We'll meander through the distinction of managed vs. protected lands and conclude with her PhD research in Yellowstone assessing the  pros and cons of climate change on protected areas in respect to pollinators. 

You can find and connect with her here:
Twitter: @sarahwhipple15
Tiktok: @NPSbuggirl

How promoting sustainable nutrition can mitigate health, environmental and social issues. An interview with Taylor Mayeda.

In this episode of Environmentality. I sit down with foodie and food security advocate, Taylor Mayeda, to talk about nutrition, food security and plant-based "meats." Taylor was at Impossible Foods cooking burgers for Bill Gates, working in their marketing division, when the company was first starting out. Since then she has worked for several plant based companies, as well as a stint with AmeriCorps, where she served as a nutrition educator.

Taylor is passionate about sustainable nutrition, a positive relationship with your body/diet and improving the access to and education about healthy eating. We chat about farming, plant based alternatives and food security. We address some of the issues surrounding "soy" based vegan foods, as well as the idea of nutrition being a luxury and a privilege.

We also talk about lab grown meats, food banks and the legacy of passing down recipes throughout generations. Taylor likes to keep cooking simple and shares some tips for doing so, while eating a plant based diet.

To connect with Taylor, click here.

How flowers can be grown and curated in an eco-friendly way. An interview with Piper Essick, owner of Petals by Piper, a sustainable floristry company.

In this episode, Brendon interviews flower artist and sustainable florist, Piper Essick, to talk about her generational green thumb and how Piper got into floristry. As an environmentalist, Piper approaches floristry from a unique perspective, combining nature and art, sourcing flowers locally for her clients. Piper discusses her desire to source flowers seasonally and locally, as we discuss the vast carbon footprint the flower industry has.

Piper and I also talk about some of the controversial topics in floristry, such as: pampas grass, dehydrated flowers, use of noxious chemicals and the rampant use of plastic all throughout the floral supply chain. Lastly, we address the need for brides to be open-minded in their selection of flowers for their big day, as this allows florists to be able to source local, more sustainable materials.

To learn more about Petals by Piper, click here. Instagram: @petalsbypiper

How chemistry and soil health play a role in coffee quality. An interview with Sarah Brinkley, Ph.D. candidate and researcher at Texas A & M, working in the Center for Coffee Research and Education.

In this episode, Brendon interviews coffee chemistry guru, Sarah Brinkley, to talk about the role chemistry plays in the perception and evaluation of coffee quality. Sarah discusses her sinuous path of interests leading her through vineyards, coffee farms and chemistry labs. She explains how a singular specialty coffee "score" or rating is not sufficient to describe coffee "quality." She outlines the development of a "living lexicon" to better describe coffee and how chemistry aids in this pursuit. Sarah also discusses her research, evaluating how soil amendments help improve plant health and influence coffee quality, both at the consumer perception and chemical profiling levels.

Sarah also defines biodynamic farming, recounts the history and significance of Norman Borlaug, and discusses the array of applications for various chemistry technologies. Ultimately, Sarah discloses her desire to see coffee become more of a gourmet product, with a higher price point and appreciation for this specialty crop, in order to mitigate price crises and provide equitable compensation for farmers in this industry.

To connect with Sarah Brinkley, click here; Twitter: @scbrinkley
To read Sarah's most recent publication on Coffee Chemistry and Climate Change, click here.
To check out Sarah's side hustle and Coffee education repository, click here.
To learn more about Texas A & M's Center for Coffee Research and Education, click here.

What steps can be done to minimize steps in the supply chain to improve the social responsibility of coffee. An interview with Preston Quillen, owner and head roaster of Bigbee Coffee Roasters in Alabama.

In this episode, Brendon interviews Preston Quillen to talk about coffee roasting and his approach to consumer education and community building. Preston first got excited about coffee on a mission trip to Haiti and began his roasting process with a popcorn machine, a smoky apartment and an upset wife. He has since launched several locations, alongside his father and wife, roasting, brewing and serving coffee all over Alabama, US.

Preston discusses his approach to selling coffee, empowering farmers and reducing the steps in the supply chain to ensure more money in the hands of the producers. Preston pursues "relationship coffee," with a better understanding where their beans come from, by sourcing from single origin farms they have a connection with. 

To learn more about Bigbee Coffee Roasters, click here.
To connect with Preston, click here.

What the postharvest steps are for coffee once its picked from the tree. An interview with Dr. Irwin Donis-González, assistant professor at UC-Davis, working in the Coffee Center.

In this episode, Brendon interviews Dr. Irwin Donis-González to talk about postharvest management, coffee biology and how technology can be used to solve issues in the industry. Irwin shares about his background, growing up in Guatemala and his interests in engineering. He also defines what "postharvest" is and provides a distinction from "preharvest" factors in production.  We talk about the role postharvest management plays in achieving food security goals, and how food waste and spoilage is intensified in impoverished countries where proper technologies are not available.

Dr. Donis-González also talks about the risk of mycotoxins (toxic compounds produced by fungus) in coffee and why proper postharvest management is integral for conserving food safety.  Irwin also takes us on a journey from cherry (or berry) to a final drinkable product, discussing the steps along the way and the pros/cons of each processing style.  A special emphasis is placed on "drying," explaining the significance of this step for the safety and quality of coffee, along with the technologies used to monitor this process.

To learn more about UC Davis' Coffee Center, click here.
To connect with Dr. Donis-González, click here.