The Well Fed Neighbor

Rooted in Renewal- Celebrating Legacy- Episode 87

Recently, I learned that one of the greatest soil biologists of our time — and the woman who laid the foundation for much of what I know about soil biology — is stepping into retirement. Dr. Elaine Ingham’s influence has shaped how we understand the living, breathing world beneath our feet.
While this marks the end of her hands-on teaching era, it also signals a powerful new beginning. She’s shifting from a proprietary model to one that’s rooted in open access, shared learning, and collaborative scientific discovery. In true regenerative fashion, her life’s work is seeding the next generation of soil stewards — proving once again that when one season ends, another is always ready to bloom.

What's Your Beef? Episode 86

Beef prices are really high right now which has a lot to do with simple economics; laws of supply and demand. Less beef available=higher prices. People are still eating record amounts of beef despite the high prices. I'm no economist but if you want to avoid some of the pitfalls of the industrialized system, developing a relationship with a local farmer is a way to buffer your cost and get a higher quality food product. I paid $12/pound for a half cow and was happy to support my local regenerative farmer. 

Sugar Beets and Ozempic- What Do They Have in Common Episode 85

Sugar beet prices , a subsidized food in America, have plummeted 30% in this last year. Apparently, American are eating A LOT less sugar. This has in part been attributed to the addition of GLP- 1 drugs like Ozempic being prescribed on a massive level.  Are we trading one problem for another? I would vote for neither

Small Land, Big Vision, and Community- Episode 84

What if I told you that you could feed your family—on just half an acre of land? Most people think they need hundreds of acres to make a difference. But today, we’re going to unpack how a small space, managed wisely, can change your health, your neighborhood, and your food system. Special Guests this evening, Ryan and Angela Howard who produce a a large portion of their food on just a half an acre in Ida, Michigan, right in the middle of town! You won’t want to miss this real life example!

CRISPR in Cheese- Engineering Flavor or Trouble - Episode 83

What if the cheese on your plate was no longer made by nature, but engineered in a lab with gene-editing tools like CRISPR? Well a large percentage of commercial cheeses are already using this technology. One reference indicated up to 90%. And more importantly—what does that mean for our health, our food system, and our future? One more reason to look at regional food systems as an opportunity for food transparency, health and community. 

Beyond the Cocktail Sauce- Episode 82

Are you a shrimp lover? Have you sourced it local and sustainably? Recent tariffs have diminished imports substantially and it was fun to find out that there are quite a few shrimp producers in America and....they are not on the coasts. Shrimp is a great source of Omega 3 fatty acids and high quality protein if raised sustainably and with less toxins. Add this to your agri-tourism list!

The Fall Harvest - Episode 81

The fall harvest has historically been a time for gathering community around the abundance of food from the fields. It's a season for reflecting with gratitude for the food as well as an opportunity for further preparation. Many festivals have carried on some of the tradition around the fall harvest but the meaning has been somewhat lost because of the industrialized food system. Is this something we can regain? We think it is essential for our overall health. 

Nourishing Traditions with Farm to Table - Episode 80

Farm-to-table isn’t just about fresher food—it’s a return to rhythm and tradition within communities that sometimes has been lost decades ago to the industrial food system. It strengthens our bonds with local farmers, restores soil health, and helps to build resilient communities. In this episode, we discuss how farm-to-table living nourishes the body, the land, and our local heritage as well as share one of our recent experiences at a farm to table event in SWMissouri.

Protein Rage? Eat More Local Meats - Episode 79

Seems everywhere we turn some influencer is promoting more protein in some shape or form.... amino acids, peptides, etc. Even The Wall Street Journal recently had an article on Americans and their "Protein Rage". Food manufacturers are putting it in everything! Is there anything to it? Or should we just go back to sourcing regenerative, local as much as possible as opposed to off of the grocery store or Amazon shelf in powder form? 

The Sacred Table: Why Eating Together Matters- Episode 78

Eating together nourishes more than just our bodies—it strengthens families, builds community, and supports local food systems. In this episode, we explore the science behind shared meals, the social and spiritual connections that happen around the table, and the biblical roots that remind us food is meant to be enjoyed together. Discover how something as simple as gathering for a meal can transform health, deepen relationships, and restore balance.