What Doesn't Kill You

Katy Keiffer talks east coast shellfish with Bob Rheault on this week’s edition of What Doesn’t Kill You. Bob “Skid” Rheault was president of Moonstone Oysters in Narragansett, RI for 26 years. He has a Ph.D. in Biological Oceanography and is an adjunct faculty member in the University of Rhode Island’s Department of Fisheries & Aquaculture. He served as ECSGA President for five years before taking the Executive Director’s seat. Bob established the East Coast Shellfish Research Institute and has been successful in attracting several substantial federal research grants to address critical industry research priorities. He is an active member of the National Fisheries Institute and is a passionate industry advocate. Learn about the food safety considerations of eating clams and oysters, and find out if eating shellfish during the summer months is more dangerous. Hear about some of the innovations that have helped the shellfish industry. How do clams and oysters account for sales in the New England shellfish market? Find out all of this and more on this week’s episode of What Doesn’t Kill You! This program has been sponsored by S. Wallace Edwards & Sons. Thanks to Dead Stars for today’s music. “It turns out that you can cover 50% of most bodies of water with oyster farms without environmental concern.” [28:00] — Bob Rheault on What Doesn’t Kill You See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Eben Bayer and Ecovative Design are revolutionizing the packaging industry using mushrooms and agricultural waste. This week on What Doesn’t Kill You, Katy Keiffer calls up Eben to get the scoop on Ecovative Design. Eben is the CEO and co-founder Ecovative, a bio-materials company that grows sustainable materials and products using unique living organisms. Ecovative has been recognized by the World Economic forum as a Tech Pioneer, for its potential impact on climate change by the PostCode Lottery Green Challenge, and recently won an environmental quality award from the EPA. Ecovative has been widely covered in the media, including articles in Wired Magazine, Popular Science, and Time. Tune into this episode to learn why mushroom mycelium offers a sustainable and earth-friendly alternative to foam. How can Mushroom Packaging change the food service industry? Hear how Eben hopes to implement these new technologies in building and insulation processes. This program has been sponsored by Fairway Market. Thanks to Dead Stars for today’s music. “Nature is an incredible toolkit of natural polymers… The food packaging marketing is 95% foam and plastic, where I think it could be 95% in the other direction- with natural packaging products instead.” [9:45] — Eben Bayer on What Doesn’t Kill You See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Vickery Eckhoff is a journalist who has written for most of the major upscale publications and media companies including The New York Times, Dow Jones, Forbes, The New Yorker, Golf Digest and, for shorter projects, Vogue and InStyle. She has a new blog on Forbes.com called Fat Cats. Her initial series has been an investigation of the horse industry; investigating racing, breeding, responsible ownership and the political and industry forces that are working to open horse slaughterhouses again in the US. Tune into What Doesn’t Kill You for a conversation about horse meat, slaughter and health concerns with consumption. This program was sponsored by The International Culinary Center. “There has to be an outlet for old sick horses. 99% of responsible owners euthanize their horses. Not that many horses go to slaughter – less than %1 of the total population. 70% of all slaughter horses are quarter horses.” [4:45] “Horse meat consumption has been steadily declining for a decade – but for the past few years the sales of horses going to slaughter has gone up and that’s attributed to the amount of horse meat being mixed with beef when nobody knew it.” [13:00] — Vickery Eckhoff on What Doesn’t Kill You See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Janet Riley is the senior VP, Public Affairs and Professional Development for the American Meat Institute. In her role, she develops public information and issue management strategy, manages press relations and drafts speeches, news releases and other public communications and oversees the Institute’s news reporting on MeatAMI.com. She also oversees AMI’s member services department. In addition, she is the liaison to the Animal Welfare Committee and oversees policy initiatives in this area. As a member of the AMI Crisis Management Team, she provides strategic counsel to AMI members when needed. Riley also serves as president of the National Hot Dog & Sausage Council. On this week’s episode of What Doesn’t Kill You, find out all about audits, undercover videos and both bad and good behavior in the slaughterhouse business. This program was sponsored by Cain Vineyard & Winery. Thanks to The California Honeydrops for today’s music. “In any industry you’re in, unfortunately it involved people, and people don’t always behave the way that they should.” [7:30] “Sustainability has become a bigger and bigger issue – it’s now a customer expectation.” [23:00] — Janet Riley on What Doesn’t Kill YouSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tom Colicchio, the face of Top Chef and Craft Restaurant, is talking antibiotics in the food system on this week’s What Doesn’t Kill You. Katy Keiffer calls up Tom to talk about how he good involved in the politics of food and activism. Listen in to hear Tom talk about the differences between charity and direct action, and their respective impacts in the realm of food policy. Hear how Tom’s experience with staph has inspired him to tackle antibiotic usage in food production. How can the restaurant industry support antibiotic-free meat besides using their purchasing power? Find out how Tom’s restaurants source their meat, and how they can afford humanely-raised, antibiotic-free meat. Tune into this episode to hear more about growth promotion, the environmental effects of livestock production, and CAFO conditions. Thanks to our sponsor, Fairway Market. Thanks to Dead Stars for today’s music. “If there is a food movement, it needs to encompass everything. We need to look at hunger issues, environment, farm safety, antibiotics… we really need to make a voting block that will vote on food issues.” [9:50] — Tom Colicchio on What Doesn’t Kill You See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dr. Marion Nestle joins Katy Keiffer for this week’s What Doesn’t Kill You to talk about the tenth anniversary of her seminal book, Food Politics. Tune into this episode to hear Dr. Nestle and Katy talk about the inspiration for the book, and how cancer research influenced ‘the food movement’. Why is Dr. Nestle optimistic about the future of health and good food? Listen in to find out Dr. Nestle’s opinions about Michelle Obama’s ‘Let’s Move’ campaign, and why food labeling is duping consumers into believing that junk food is healthy. This program has been brought to you by Route 11 Potato Chips. Thanks to Dead Stars for today’s music. “When we started Food Studies at NYU in 1996, there was only one other school that had something like that, but now- everybody has some sort of food program.” [7:50] “That’s where policy comes in; there’s a reason why some foods cost less than others, and it’s not because one is cheaper to produce.” [12:00] — Dr. Marion Nestle on What Doesn’t Kill You See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Katy Keiffer is talking antibiotic resistance as seen in ground turkey on this week’s What Doesn’t Kill You with Dr. Urvashi Rangan. Urvashi Rangan, Ph.D. leads and directs the Consumer Safety and Sustainability Group for Consumer Reports. She is responsible for managing risk analysis, policy assessments, label evaluations and consumer advice for tests, reports, and related advocacy work. Dr. Rangan serves as a primary, national spokesperson for Consumer Reports in the areas of sustainable production/consumption practices, food safety, and product safety issues related to chemical and contaminant hazards. Learn about the differences between bacteria strains found in conventional and organic, antibiotic-free ground turkey, and what it says about antibiotic resistance. Hear Dr. Rangan talk about animal welfare standards in conventional livestock agriculture, and how sub-therapeutic antibiotic usage is only the first step for better food and health. Hear what proposed legislation could curb antibiotics in the food chain. This program has been sponsored by Cain Vineyard & Winery. Thanks to Dead Stars for today’s music. “We’re not stopping at antibiotics; we need systemic changes to conventional agriculture if we want to see any long term changes.” [21:00] “We hope that we can treat sick animals for a long time, and sick humans, too.” [26:15] — Dr. Urvashi Rangan on What Doesn’t Kill You See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What goes into meat inspection? Find out on another informative episode of “What Doesn’t Kill You”, as Katy Keiffer chats with Ted Conover, the author of five books, most recently The Routes of Man, about roads, and Newjack: Guarding Sing Sing, an account of his ten months spent working as a corrections officer at New York’s Sing Sing Prison. Newjack won the National Book Critics Circle Award in 2001 and was finalist for the Pulitzer Prize. His other books are Whiteout: Lost in Aspen, Coyotes: A Journey Across Borders With America’s Illegal Migrants, ( and Rolling Nowhere: Riding the Rails With America’s Hoboes. In recent years he has taught at the Bread Loaf Writers’ Conference, Harvard’s John F. Kennedy School of Government, and the University of Oregon. He contributes to publications including The New York Times Magazine, The New Yorker, The Atlantic, National Geographic, Virginia Quarterly Review, and many others. Most recently he published “The Way of All Flesh”, the cover story for this months Harpers Magazine about working as a USDA inspector in a meatpacking plant in Nebraska. This program was sponsored by Tabard Inn. “They need inspectors at lots of small town slaughterhouses – these spots are not always easy to fill.” [03:00] “The machinery is all about the interface between industry and life.” [15:00] “The abscesses begin when the cattle’s diet changes from grass. The bacteria that results from that makes ulcers in the cattle’s stomachs and livers. The antibiotic is used to control those abscesses.” [16:00] –author/journalist Ted Conover on What Doesn’t Kill YouSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hank Cardello mixes business and health. This week on What Doesn’t Kill You, Katy Keiffer chats with Hank about calories and obesity. Hank is chief executive officer of 27ºNorth, a consulting firm which addresses societal issues that businesses play the largest role in solving. Over two decades, Hank was an executive at some of the world’s largest food and beverage companies, including Coca-Cola and General Mills. He chairs the annual Global Obesity Business Forum, an initiative sponsored by the University of North Carolina at Chapel Hill. Currently the Director, Obesity Solutions Initiative as a Senior Fellow at the Hudson Institute, Hank is also author of Stuffed: An Insiders Look at Who Is (Really) Making America Fat. Listen in to hear Hank and Katy discuss realistic and practical measures that would curb the nation’s obesity epidemic. Find out why demonizing opponents generally does not work towards progress or change, and why changes in the economy can ultimately lead towards better health amongst Americans. This program has been sponsored by Cain Vineyard & Winery. Thanks to Dead Stars for today’s music. “If you’re trying to reverse obesity, get the calories off the street in a way that the companies will want to jump in head first!” [25:50] — Hank Cardello on What Doesn’t Kill You See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chris Daly is getting parents and children in touch with nutrition! This week on What Doesn’t Kill You, Katy Keiffer sits down with Chris to discuss his non-profit, Hip4Kids. Chris founded Hip4Kids, as in Hospitality Industry Professionals, 11 years ago. Hip4Kids Inc., a 501 c (3) company, is designed to educate parents and children on the fundamentals and ongoing importance of healthy eating and good nutrition. Hip4Kids’ primary components include multi-media learning programs and community outreach through innovative educational lifestyle programs for children and young adults. In this episode, hear about some of Hip4Kids’ new initiatives, and how their curriculum has influenced schools and organizations across the world. Learn why it’s important not to demonize foods with children, and how healthy eating encompasses more than just fruits and vegetables. Thanks to our sponsor, Tabard Inn, and thanks to Dead Stars for today’s music. “If you take basic culinary knowledge and relay it to people, you can really turn things up on it’s end.” [23:00] — Chris Daly on What Doesn’t Kill You See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.