Rooted & Restless with Marianne Smith Edge

Seedless Blackberries and Pitless Cherries Are Coming — Here's How

What if fruits and vegetables could taste better, last longer, and be easier to grow all while reducing food waste? Marianne Smith Edge, MS, RDN sits down with Anabel Rivas, M.S., Director of Crop Technical Development at Pairwise, to explore how gene-editing technology is transforming the future of fresh produce. Anabel shares how Pairwise is developing innovations like seedless blackberries and pitless cherries and why these types of advancements could help address challenges related to flavor, shelf life, sustainability, and climate resilience. What We Cover: • What CRISPR gene editing actually is — in plain language • How gene editing differs from traditional breeding and GMOs • How innovations like seedless blackberries and pitless cherries are developed • How crop innovation can reduce food waste and resource use • The role of technology in sustainable agriculture and climate resilience From berry breeding to breakthrough food innovation, this is how science and agriculture are coming together to shape the next generation of fresh foods. 🔗 Resources mentioned: Pairwise [pairwise.com] 🔗 Connect with Anabel Rivas: LinkedIn [linkedin.com/in/anabel-rivas-3b961374] 🎙️ Listen to Rooted & Restless on: Spotify | Apple Podcasts | Amazon | iHeart Radio 📲 Follow Marianne Smith Edge: Website [agrinutritionedge.com] #RootedAndRestless #MarianneSmithEdge #CRISPR #GeneEditing #Pairwise #FoodInnovation #FutureOfFood #SeedlessBlackberries #PitlessCherries #FoodScience #NutritionPodcast #RegisteredDietitian #FoodSystem #WhatWeEat #FoodTruth #SustainableAgriculture #FoodWaste #EvidenceBasedNutrition #AgriNutrition #Produce

Does MSG Really Cause Headaches?

In this episode of Rooted & Restless, Marianne Smith Edge talks with Mary Lee Chin, MS, RDN and owner, Nutrition Edge Communications about glutamate (MSG). Together, they explore how one ingredient became the center of food fears, cultural misconceptions, and decades of misinformation. Mary Lee shares the origins of MSG and how the term “Chinese Restaurant Syndrome” emerged from a racially charged narrative in the late 1960s.They also discuss what current science says about MSG—and why it may even help reduce sodium intake while maintaining flavor. What We Cover * The discovery of MSG and umami * Foods that naturally contain glutamate * The origins of “Chinese Restaurant Syndrome” * How cultural bias shaped MSG fears * What current research says about MSG safety * Why context matters when discussing food ingredients Along the way, food, culture, science, and a few baseball stories are shared—all in one conversation. Guest: Mary Lee Chin, MS, RDN LinkedIn [Linkedin.com/in/mary-lee-chin-ms-rd-3a35004] Facebook [https://facebook.com/mary.l.chin.9⁠] Instagram [https://www.instagram.com/maryleechin] Resources: https://msgfacts.com/about-monosodium-glutamate-msg/ [https://msgfacts.com/about-monosodium-glutamate-msg/]

When Nature Bites Back: The Rise of Alpha-Gal Syndrome

In this episode of Rooted and Restless, Marianne Smith Edge sits down with Dr. Heather Norman-Bergdoff, assistant extension nutrition professor at the University of Kentucky, to unpack the growing reality of alpha-gal syndrome—a food allergy linked to Lone Star tick bites. As cases rise across Kentucky and much of the Midwest and Eastern U.S., they unpack the science behind this unusual condition, why symptoms can appear hours after eating red meat and other mammal-based foods, and the everyday challenges of navigating food labels and outdoor life. What We Cover: • How alpha-gal syndrome develops after tick bites • Why reactions to red meat and dairy are often delayed • Hidden mammal-derived ingredients in foods and products • Cross-contamination and food preparation challenges • Tick prevention and outdoor safety tips • New research and the possibility of reintroducing foods over time Alpha-gal syndrome may change what’s on the plate, but with awareness, prevention, and support, flavorful food and active outdoor lifestyles can still be enjoyed. Resources: https://publications.mgcafe.uky.edu/sites/publications.ca.uky.edu/files/FCS3-646-Food-Allergens-Alpha-Gal--Remediated.pdf [https://publications.mgcafe.uky.edu/sites/publications.ca.uky.edu/files/FCS3-646-Food-Allergens-Alpha-Gal--Remediated.pdf] https://www.nytimes.com/2026/03/25/nyregion/alpha-gal-meat-allergy-deaths.html [https://www.nytimes.com/2026/03/25/nyregion/alpha-gal-meat-allergy-deaths.html]

Animal Protein Beyond the Headlines: Sustainability, Welfare & the Future of Meat

Animal protein is at the center of today’s biggest food conversations—but how much of the public narrative tells the full story? In this episode of Rooted and Restless, Marianne Smith Edge sits down with Eric Mittenthal, Chief Strategy Officer at the Meat Institute and President of the National Hot Dog and Sausage Council, to explore sustainability, animal welfare, meat prices, nutrition, and the future of protein. What We Cover: • Sustainability and greenhouse gas discussions around animal protein • The Protein Pact initiative and industry transparency • Why beef prices remain high • Meat’s role in nutrient-dense diets • The future of alternative proteins They also discuss the role Temple Grandin has played in advancing animal welfare practices and why transparency matters more than ever in food conversations. And yes… hot dogs,from myths, trends and favorites is mentioned…just in time for summer! Resources: The Protein Pact [https://theproteinpact.org] Temple Grandin Documentary- An Open Door [https://www.templegrandindocumentary]

Soy: From Field to Fork, and the Protein Confusion in Between

With protein dominating headlines, where does soy fit—and why is there still so much confusion around its quality and health benefits? In this episode of Rooted and Restless, Marianne Smith Edge sits down with soy nutrition expert Michelle Braun, PhD, to explore the journey from farm to table and unpack the truth about soy protein. From the fields of the Midwest to the foods on our plates, they break down how soy is grown, how it’s used, and how it compares in today’s protein conversation. What we cover: • The difference between commodity soybeans, food-grade soy, and edamame • Protein quality—what it means vs. what consumers think it means • The latest science on soy and heart health and overall wellness • Common myths about soy—and what the evidence really shows • Simple, practical ways to add soy into meals and snacks The bottom line: Soy isn’t an either/or choice—it’s a versatile, high-quality protein that fits into a balanced diet—no confusion required. Guest: Michelle Braun, PhD Director of Partnerships, Soy Nutrition Institute LinkedIn [linkedin.com/in/michelle-braun-332b6630] Resources: Soy Nutrition Institute (SNI) Global [https://sniglobal.org/] New General Health Claim for Soy in New Zealand and Australia [https://sniglobal.org/new-general-level-health-claim-for-soy-in-australia-and-new-zealand/]