CAP (Contemporary Issues in Agriculture Podcast)

On today’s episode of Meat Heads, hosts Ashtyn and Lindsey deep dive into the world of processed meat. They explore whether uncured meat products should actually be labeled as uncured. The hosts are joined by three special guests: Dr. Rodrigo Tarte, associate professor of meat science at Iowa State University; Elias Perez, a meat science graduate student at Iowa State; and Sam Martin, a senior in animal science at Iowa State.
Topics include nitrites in processed meats, curing methods, consumer perspectives, and the future of processed meats.
For more information, please visit:
-⁠ Survival of Clostridium perfringens, Staphylococcus aureus, Listeria monocytogenes andSalmonella enterica in alternatively cured ham during cooking and process deviations -ScienceDirect⁠
- ⁠Consumer Knowledge about Food Labeling and Fraud - PMC⁠
- ⁠Petition 19-03⁠
- ⁠To cure or not to cure: Groups petition USDA labeling requirements – National⁠
- ⁠Agricultural Law Center⁠
 

Welcome back to CAPod Season Three!
In this episode, Dr. Fally Masambuka-Kanchewa and Sidney Schnor discuss the upcoming season. They will talk about things they learned and changed, and also provide some teasers for the upcoming season.
Thanks for tuning back in to the CAPod!

Hosts Emma and Mackenzie talk with industry experts about ethanol production in the U.S., covering current use, policy challenges, and future opportunities.
Guests discuss E15/E85 adoption, carbon capture and sequestration, sustainable aviation fuel, trade efforts, and the farm bill, while comparing Midwestern production perspectives with East Coast outreach and consumer education approaches.
The episode also addresses common concerns, such as the food vs. fuel debate, and practical steps to expand ethanol markets and reduce carbon emissions today.

Breanna and Brooklyn explore the Midwest's carbon pipeline project. They interview three guests who offer unique perspectives on the pipeline project and its future.

In today's episode of CAP, we will be discussing organic versus conventional dairy cattle production. Bringing in experts from across the dairy industry, we will discuss the differences between the two production types. We then dive into topics such as animal welfare, milk quality, and environmental issues. In this episode, we will provide listeners with insight into what the production practices mean, the implications of choosing one over the other, and how these choices align with their personal beliefs and values.   
Guest bios:  
Dr. Larry Tranel - Iowa State University Agriculture and Natural Resources Dairy Field Specialist, organic dairy production expert  
Ryan Wolf – junior at Iowa State University studying animal science, from a 250-head dairy farm in northeast Iowa, a conventional dairy production expert  
Dr. Gail Carpenter – Iowa State University Animal Science Assistant Professor of Extension and Outreach, neutral perspective/general dairy industry expert  
Additional Links:  
For more information regarding organic certification, please visit: https://www.ams.usda.gov/services/organic-certification 
For more information regarding UC Davis research, please visit: https://clear.ucdavis.edu/explainers/organic-vs-conventional-how-do-dairy-and-beef-production-systems-impact-food-quality 
For more information regarding Mississippi State Extension, please visit: https://extension.msstate.edu/sites/default/files/publications/publications/P3493.pdf 

On today's episode of Moo or Not: the Milk Discussion, Kylie and Makayla will be speaking with three guests about their take on dairy milk versus alternative milk. They all three have different viewpoints and will share their opinions on the products. We ask them multiple questions while they discuss what they think/believe. Our speakers are Gail, Marley, and Lacey. Gail prefers dairy milk, and Marley prefers alternative milk. Lacey is neutral on the products, but goes over the research she has done and why she uses both.
Guest Bio
Gail Carpenter - Assistant Professor of Extension and Outreach in the Department of Animal Science
Marley McKay - Student at Iowa State University, and is lactose intolerant
Lacey Kobriger - Student at Iowa State University studying HR

Urban farming is the practice of growing, processing, and distributing food in or around urban areas. Unlike traditional rural farming, urban farming utilizes available spaces within cities—such as rooftops, vacant lots, and community gardens—to grow food, often using innovative methods like vertical farming and hydroponics to maximize efficiency. Urban farming addresses several global challenges, including food insecurity, sustainability, and climate change. When food is produced locally, the carbon footprint associated with transporting food from rural areas to cities is reduced. 
Guest Biographies:
Clayton Mooney - Owner and operator of Clayton Farms, an urban farming salad establishment in Ames, IA. Grows and sells lettuce using eco-friendly practices
Cory Marth – Iowa State University student majoring in Accounting and Finance, who plans to return to his family’s row crop and hog operation after graduation. 
Blake Price – Owner and operator of Plant Nannies, offering services in knowledge and consulting of indoor plants. Plant Nannies provides plant care during vacation, helps with pest control, rehab, or maintenance. 
Links:
https://ideas.repec.org/a/spr/agrhuv/v16y1999i2p131-140.html 
https://books.google.com/books/about/The_Vertical_Farm.html?id=0DxTK0jW35sC 
https://www.researchgate.net/publication/257511143_Urban_agriculture_of_the_future_An_overview_of_sustainability_aspects_of_food_production_in_and_on_buildings 
https://www.un.org/en/desa/2018-revision-world-urbanization-prospects 
https://www.ers.usda.gov/webdocs/publications/46393/7054_err97_1_.pdf 

This episode explores animal welfare through interviews with an animal welfare scientist, an animal-rights-minded graduate student, and a regular consumer, examining definitions of humane treatment, industry practices, and common misconceptions.
Guests discuss quality assurance programs, labeling and transparency, the difference between production systems, and how consumers can find reliable information to make informed choices.

In this episode,  Madeline and Shay talk with industry professionals about alternative proteins — plant-based products, cultivated (lab-grown) meat. Joining the conversation  is Iowa Cattlemen's CEO discussing advocacy and the Meat Integrity Bill, an attorney sharing a longtime vegetarian’s perspective, and a plant-based R&D specialist explaining product development and consumer trends. The speakers will offer balanced viewpoints for anyone interested in how alternative proteins are reshaping food system
If you have any questions about  labeling, legislation, farmer and consumer concerns as well as nutritional issues surrounding alternative proteins, this episode is the right one for you. Our speakers will dive deep into these issues and provide information on resources for  you to learn  more about the topic.

In this episode experts discuss the loss of agricultural land while suggesting  practical ways to produce more food with less space. 
Listen to learn more about concrete and creative examples used to grow crops like  indoor farms in vacant restaurants, about technologies such as precision  agricultural  technologies  like drones and AI, and community-focused solutions that bridge urban and rural perspectives to build a more sustainable food future.