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Our lives are frequently and significantly affected by food. Because we must eat to survive, many human cultures have developed with food at their very core. The goal of this podcast is to explore the complexity and nuance of the global food system, celebrate the progress we have made, and debate the best ways for humans to proceed forward into the future. 

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Jan 15, 2019

Welcome to ‘Something to Chew On.’ Here is a brief discussion between co-hosts Jay and Scott and Global Food Systems Coordinator Maureen to discuss the ideas behind and hopes for this podcast. 


Maureen Olewnik is coordinating the Global Food Systems Initiative at Kansas State University. She received her Ph.D. in Cereal Chemistry from K-State in 2003 while working for AIB International. Her work there dealt with basic and applied cereals based research and, more recently with food industry regulatory oversight in the area of international food safety. She is working to expand knowledge and understanding of the complexity and broad reach of the food system as it affects and is affected by research campus-wide at K-State. 

Jay Weeks is a Ph.D. candidate in K-State's Department of Agronomy, studying soil and environmental chemistry. Originally from central New York, he completed his B.S. in Agricultural Sciences at Cornell University in 2012 and began at K-State shortly thereafter. One of his research interests is to better understand the chemical mechanisms that govern phosphorus fertilizer use efficiency in soil to help develop more environmentally friendly and productive agricultural systems. Some of Jay's favorite podcasts include The Joe Rogan Experience, Making Sense with Sam Harris, Very Bad Wizards, The Tim Ferriss Show, and Sean Carroll's Mindscape. 

Scott Tanona is an Associate Professor of Philosophy. He received his Ph.D. in History and Philosophy of Science from Indiana University in 2002 after earning a B.S. in Physics from Rensselaer Polytechnic Institute and an M.A. in Philosophy from Tufts University. He specializes in the history and philosophy of physics, the ethics of science communication, and the role of science in society. He is currently co-leading a study on scientists’ views about the goals of science to see how we can improve responsible conduct of research. He's a fan of good coffee and good food, and is always interested in learning more about the science of food and where food comes from.

To reach the Global Food Systems staff, email