This week we talk with Dr. Rufus Isaacs from Michigan State University. Dr. Isaacs focuses on managing pests to berry crops in Michigan. Collaborating with farmers throughout the state, his work helps to determine which pests are impacting farms. Farmers provide insight into ongoing issues and Dr. Isaacs works to figure out the best solutions to assist them. Check out what he has to say about his work and the work being done across Michigan.

Vanessa Garcia Polanco works with different organizations to help new immigrants from all over the world settle in Michigan. With her work, she is able to assist with helping these people grow their own food, which often includes giving them access to culturally-appropriate foods they wouldn't have access to in Michigan.

Yuko Frazier spearheads the Ypsilanti-based Project Mow, which uses sheep to tend to large plots of lands overgrown with unwanted vegetation. Project Mow’s concerns lie in reducing the use of fossil fuels to take care of tasks like plant removal, but also in a sustainable way of keeping the sheep fed. Much of the efforts made involve re-using materials that would otherwise be thrown out but can make a healthy snack for sheep.

By Gloria Nzeka Dr. Emmanuel Kaunda, professor at the Lilongwe University of Agriculture & Natural Resources in Malawi, and Dr. Steven Cooke, professor in the department of Biology at Carleton University in Canada discuss their research in inland fisheries. They recently visited Michigan State University as part of the Robin Welcomme Fellowship Program, an initiative that recognizes scientists who have been working to promote responsible Inland Fisheries.

By Gloria Nzeka A team of researchers in the department of Plant, Soil and Microbial Sciences at Michigan State University work to improve the quality of beans. In this episode of the Food Fix, they discuss a variety of healthy ways through which beans can be consumed. Their experimental research include coming up with different flavors of beans, and milling methods to create bean flour that can used to make products such as pasta, bread etc.

By Gloria Nzeka Dr. Helen Veit, an Associate Professor in the department of history at Michigan State University discusses a project focusing on the history of what America ate during the Great Depression. Going across the country, Dr. Veit with her colleagues collected historical documents containing food recipes from the 1930s and digitized them. The project revealed that American food was as diverse back then as it is today. You can find food recipes and more about the 'What America...

By Gloria Nzeka Dr. Felicia Wu, a distinguished professor in the Department of Food Science and Human Nutrition at Michigan State University talks about the important role science communication can play in helping consumers better understand the science behind genetically modified foods.

By Quinn Zimmerman In the second part of this series on sustainability in the Michigan dairy industry, Quinn Zimmerman continues her discussion with Brooke Wilke, the farm manager and Howard Straub, the dairy manager at Michigan State’s Kellogg Biological station pasture dairy center. Today, they discuss the advantages of robotic milking and some of the difficulties that come with the use of this technology.

By Quinn Zimmerman In this two part series on sustainability in the Michigan dairy industry, Quinn Zimmerman talks with the Kellogg Biological Station -Pasture Dairy Center farm and dairy managers, Brooke Wilke and Howard Straub. In today's episode, the focus is on economic and social challenges for Michigan dairy farmers. They also discuss ways that consumers can better connect with their local food system.

By Gloria Nzeka Could a multifaceted education in agriculture be the missing link in solving food insecurity in Africa? Blessing Iveren Agada, professor in the department of Soil Science at the Federal University of Agriculture in Makurdi, Nigeria, proposes a model for interdisciplinary education that would ensure the sustainability of agricultural policies.

By Gloria Nzeka The MSU College of Agriculture and Natural Resources launched a series of science-based community conversations around food, called “Our Table”. The aim is to help consumers make informed choices as far food and nutrition is concerned. The first discussion focused on the science behind GMOs, and how food labeled as “non-GMO” are not always indicators of healthy food. On the panel were: • Alison Bernstein, assistant professor, MSU College of Human Medicine, and founder,...

On the final episode for our series, 'What does healthy eating look like?', Michigan State University Nutritionist Anne Buffington shares how people can gain control from falling for diet traps by corporations, and ways to tune out the negative messages in social media.

For the second part of the series, 'What does Healthy Eating Look Like?', reporter Naina Rao explores the relationship between body weight and our health.  She talks to Anne Buffington, the nutrition program coordinator at Michigan State University, on whether weight gain is a good predictor of our health and how the messages and ideas of a healthy lifestyle, have de-regulated the way we control our food consumption.