Month: October 2018

Ep 15: Stress and its Impact on the Body – Alex Uding, PT, DPT, PN1

Co-Host Alex Uding and Host Kari Ginger discuss the effect of stress on the body and why knowing the sourcing of your food is so important for reducing stress and improving gut health.

Bio:
Alex works with healthy and injured individuals alike, across the lifespan. She has special interest in orthopedic and sports rehab, women’s health, strength and conditioning, nutrition, and development of the female athlete. She is passionate about bridging the gap between rehabilitation and optimizing performance to promote a lifestyle of health and wellness through compassionate, person-centered care.

Alex has a Doctorate of Physical Therapy, is Precision Nutrition Certified, and is a Strength and Performance Coach. She works as a Physical Therapist and Performance Coach at Momentum Physical Therapy in Milford, MA.

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Ep 14: Sherilyn Nicholas, M.S., CAGS – Clinical Therapist and Certified Personal Trainer

Clinical Therapist, Sherilyn Nicholas teaches host Kari Ginger about psychology and mental health. The two discuss handling stress, self-care and the role fitness and nutrition play in one’s mental health.

After the discussion with Sherilyn, Alex Uding, PT, DPT, PN1 continues the conversation with Kari to talk about lessons learned from Sherilyn and how they practice self-care in their life.

Bio:
Sherilyn Nicholas, M.S., CAGS is a clinical therapist in Southeastern Massachusetts. She earned her Masters and Certificate of Advanced Graduate Studies in Mental Health Counseling from Suffolk University in 2013 and 2015 respectively. She is a Certified Personal Trainer, Group Exercise Instructor, Yin Yoga Instructor, and Mind Body Fitness Coach.

Nicholas is a former Division 1 Track & Field athlete who developed a passion for fitness, health and wellness. She turned to bodybuilding and became an OCB figure competitor and successfully placed in the top 5 of her figure class in 2015, 2016 and 2017.

You can reach Sherilyn via e-mail: sheri.flowwellness@gmail.com

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The Path of Produce from the Farm to the Store

Think about your favorite grocery store and mentally go through the aisles. Appreciate the products that are there. Now, as you pick your favorite fresh fruit or vegetable, imagine the story of where it was grown, how it was picked, and the events that took place to get it in the store.

I would not have been able to imagine this process if I was asked a few years ago. I was blind to the steps and unaware of the complexity of our food system. Today, we will discuss more generally how a piece of produce might end up at your store.

We have a few key players in this story:

1)   The farmer
2)   Post-harvest methods
3)   A regional distribution center
4)   The retailer (aka, the store or restaurant)
5)   Finally, you – the consumer.

Meet the farmers and the decisions they must make:

  • A product is chosen. The farmer must decide what will be grown and the variety of the product they are growing. Choosing the plant variety can depend on the plant’s tolerance to the farmer’s growing environment, temperature, time of year, location, resistance to disease, and type of production.
  • Planting methods are executed. Plants have different seeding, transplanting, and growth cycle needs. Farmers must decide how they will address those needs based on cost, their production capabilities, technology of the farmers, and the intent to optimize the environment of the crops. They must determine the right time of year, soil conditions, plant spacing, irrigation methods, fertilization, and pesticide use.
  •  Harvesting. When the produce is ready to harvest, farmers must choose appropriate harvesting containers, equipment, and transportation to be efficient and clean.1 In most scenarios, the harvest containers get transported to a packinghouse where they will be prepared for the next step.

Post-harvest methods:

  • After harvest, time is of the essence to make sure the produce is as fresh as possible. At the packinghouse or shed, the environment must be well controlled, and there are deliberate techniques to transfer the product into the facility.
  •  It is common for post-harvest facilities to prepare the produce to be transported to a processing center where it is inspected, cleaned, and assessed for quality. Often, preservation is emphasized through cooling measures, slow respiration, water-loss techniques, and/or the use of salt, sugar, or other chemical preservatives.2
  •  Farmers need to ensure the crop they are shipping is optimal maturity by the time it hits the store, not necessarily when it is picked. Destination location plays a role in the timing of the harvest. In addition, size, color, firmness/tenderness, days of bloom, heat accumulation, and other considerations must be taken in account to provide a product consumers would want to buy. 2
  •  Information is gathered on all the produce coming into to identify the grower/supplier, the date of the harvest, the field, the shift, and production records to be able to trace products when transported. 3
  •  Packaging must protect the items, be appealing for sale, and promote a clean environment to reduce contamination risk. When packaging, the products are put in bags, crates, baskets, cartons, bulk bins, hampers, and/or palletized containers. It is has been reported there are more than 1,500 different types of packing for produce in the United States.4
  •  Transportation is the next stop of the produce story. The products must be transported s through non-damaging and non-contaminating means. The transportation vehicle must be free of debris, maintain proper humidity and temperature levels, and loaded in a way that minimizes storage time and maximizes accessibility to get fresh-cut produce to the shelf as quickly as they can.5

Regional distribution centers:

  • Distribution centers are locations where food is collected and redistributed to retailers, wholesalers, or directly to the consumers.These centers face the challenge of ensuring the food-safety regulations continue to be followed. Centers report organic regulation, ensure Hazard Analysis and Critical Control Points compliance (HACCP is a systematic preventive approach required by the FDA and USDA to promote food safety in the production processes), and log food defense and vulnerability. Employee training and awareness programs are necessary to help keep the products up to industry standards.6
  •  The food industry requires consistent deliveries of the right products, in the right quantity, in the right condition, to the right place, at the right time, and for the right cost.7 With the regional distribution of food from all over the country and world, this can be a great challenge for ordering, processing, and transporting foods. Distribution centers means food products that are seasonal can  still be present in the store. 7
  • When food leaves the distribution centers, it most often travels to retailers or wholesalers. It has been reported that meals in the United States travel about 1,500 miles to get from farm to plate. 8

Our journey is almost complete! Meet the retailers and the hero of our story – you, the consumer!

  • Once delivered, it is the job of the retailer to inspect, display, and store produce to maintain shelf-life, while still promoting healthy standards. Stores order and reorder inventory to ensure they have the produce consumers want in stock and looking fresh.
  • In-season produce  may be purchased more locally, therefore bypassing distribution centers. This can be why you might see sales or signs for locally grown products in the summer, because they are more available to the retailer.
  • Finally, the journey ends with you making your food purchase!

This is a very watered-down synopsis of the general path a food item might take to get to your plate. There are many players and stops involved to take produce from farm to table. This is why you may be hearing an increasing demand from consumers to be able to track and follow the supply chain of their food. With so many twists and turns, as a consumer it can be difficult to know the true quality of an item.

Efforts are being made to improve the efficiency and standards for food traceability in hopes of reducing contamination risks, promoting local sourcing and better farming practices, improving environmental awareness, reducing packing and transportation consequences, and more. The journey of food can be long, but being educated on the process can help direct our food choices – and may help to create the demand for a more direct and more efficient system.

  1. http://www.greentechchallenge.eu/single-post/2017/07/04/From-Farm-to-Table-%E2%80%93-The-Food-Shipping-Process
  2. https://aggie-horticulture.tamu.edu/vegetable/guides/texas-vegetable-growers-handbook/chapter-x-harvesting-handling/
  3. https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ProducePlantProducts/ucm064458.htm#ch4
  4. https://content.ces.ncsu.edu/packaging-requirements-for-fresh-fruits-and-vegetables
  1. https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ProducePlantProducts/ucm064458.htm
  2. https://www.aibonline.org/Food-First-Blog/PostId/25/risky-business-food-safety-in-distribution-centers
  3. Aghazadeh, S.M. Improving Logistics Operations Across the Food Industry Supply Chain. Int. J. Contemp. Hosp. Manag. 2004, 16, 263–268.
  4. https://cuesa.org/learn/how-far-does-your-food-travel-get-your-plate


About the Author:

Alex Uding, PT, DPT, PN1

Co-host of Know Better Live Best, Writer, Creator of Advancing Her (https://www.advancingher.com/)

Alex works with healthy and injured individuals alike, across the lifespan. She has special interest in orthopedic and sports rehab, women’s health, strength and conditioning, nutrition, and development of the female athlete. She is passionate about bridging the gap between rehabilitation and optimizing performance to promote a lifestyle of health and wellness through compassionate, person-centered care.

Alex loves to run, hike, and travel – visiting every national park is on the bucket list! She enjoys exploring new places, culture, food, music, and people. She is Chicago born and raised, but has lived all over the country. She loves hearing people’s story and what makes them tick.

Alex has a Doctorate of Physical Therapy, is Precision Nutrition Certified, and is a Strength and Performance Coach. She works as a Physical Therapist and Performance Coach at Momentum Physical Therapy in Milford, MA.

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Ep 13: Patrick Robinette, Founder of Harris-Robinette Beef (Part 2)

Host Kari Ginger continues her conversation with Patrick Robinette, Founder of Harris-Robinette Beef located in North Carolina. Patrick discusses why quality and transparency in the food industry is important to him and his vision for the future of farming. You can listen to Part 1 with Patrick Robinette at www.knowbetterlivebest.com/2018/10/10/…eef-part-1/ With nothing but faith, family and this dream, Harris-Robinette Beef has grown exponentially over the last eighteen years. They started as a simple operation that provided beef on the farm. However, once people heard about the high quality of their beef and tasted their savory products, new markets quickly opened. Today, Harris-Robinette Beef exists to provide the consumer with an affordable, environmentally sound, high quality, nutritious beef through the raising of livestock exclusively on a grass-based system. Harris-Robinette utilizes a pasture-to-plate system to best serve the interest of their farm and to preserve agriculture in a sustainable fashion for the good of the land, the family, and our society.
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Ep 12: Patrick Robinette, Founder of Harris-Robinette Beef (Part 1)

Harris-Robinette Beef started humbly but with a grand plan: to create the finest beef this world has ever tasted…end of story.

Host Kari Ginger learns about the hard work that goes into producing quality grass-fed beef in Episode 12, Part One with Patrick Robinette, Founder of Harris-Robinette Beef located in North Carolina. Patrick discusses his daily life on the farm, the business side of the beef industry, the importance of food quality and transparency, and the future of farming.

With nothing but faith, family and this dream, Harris-Robinette Beef has grown exponentially over the last eighteen years. They started as a simple operation that provided beef on the farm. However, once people heard about the high quality of their beef and tasted their savory products, new markets quickly opened. Today, Harris-Robinette Beef exists to provide the consumer with an affordable, environmentally sound, high quality, nutritious beef through the raising of livestock exclusively on a grass-based system. Harris-Robinette utilizes a pasture-to-plate system to best serve the interest of their farm and to preserve agriculture in a sustainable fashion for the good of the land, the family, and our society.

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Ep 11: Benjamin Weiner – CEO, Gold Mountain Coffee Growers

Host Kari Ginger learns more about the work that goes into producing quality coffee with Benjamin Weiner, founder of Gold Mountain Coffee Growers in Nicaragua. Benjamin discusses the daily life of coffee farmers, coffee processing, direct trade, sustainability, and the social and economic impact of coffee in Nicaragua. Benjamin Weiner is the founder of Gold Mountain Coffee Growers, a direct trade social enterprise that connects farmers of exquisite specialty coffees in Nicaragua with roasters throughout the world. Gold Mountain Coffee Growers has its own farm in Nicaragua called “Finca Idealista.” Ben is also a consultant on coffee harvesting and post-harvest processing and a licensed Q Grader. Ben created Gold Mountain Coffee Growers in 2007, when small local farmers asked him for help connecting with international markets. They were upset that the coffee economy did not allow them to support their families effectively. He bases the entire social enterprise on quality. Gold Mountain won the SCAE excellence award for sustainability in 2016 for what their specialty coffees achieve economically and environmentally for coffee communities. Ben is a lawyer by training who served as a foreign policy advisor in the United States Senate before jumping exclusively into coffee. In the U.S. Senate he drafted legislation for a Senator and worked to make U.S. agencies more efficient. He also worked on issues such as environmental cleanups in Vietnam, improving the plight of refugees and persecuted populations, and cutting down on duplicative U.S. military spending. Ben holds a degree in Political Science from Washington University in St. Louis and a law degree from Boston College Law School.
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