Episode 20: The Most Important Crop Is the Next Generation of Farmers

Episode 20: The Most Important Crop Is the Next Generation of Farmers

When most people think about agriculture, they think about crops, livestock, equipment, and food production. But what if the most important thing agriculture produces isn’t food at all? In this episode of AG & Culture, Mike Usry and Joseph Boehm discuss the future of farming, why agriculture is fundamentally about people, and the growing challenge of attracting the next generation of farmers. From mentorship and stewardship to patience, faith, and the realities of modern farm life, this conversation explores what makes agriculture unlike any other industry. They discuss: • Why farming teaches lessons you can’t learn in a classroom • The role of mentorship in agricultural success • Why fewer young people are entering farming • The financial challenges facing new farmers • How agriculture develops patience, resilience, and faith • Why many people are rediscovering the value of growing food • The responsibility today’s farmers have to pass on their knowledge • Why the future of agriculture depends on the next generation Whether you’re a farmer, homesteader, rancher, gardener, agriculture professional, or simply someone interested in where your food comes from, this episode offers a powerful perspective on the people who make agriculture possible. Subscribe to AG & Culture for conversations on regenerative agriculture, soil health, farming, food systems, sustainability, livestock production, and the future of rural America.

Episode 19: Recapping The Modern Food System, Community, and the Choices We Make

What has the modern food system gotten right—and what has it cost us?In Episode 19 of the AG & Culture Podcast, Mike and Joseph recap their three-part “Big Food” series and discuss the biggest lessons learned from their conversations about processed food, nutrition, gut health, cortisol, stress, community, and the future of food production.The modern food system has created unprecedented access to food, allowing consumers to enjoy year-round variety, global food choices, and affordable nutrition. But convenience may come with hidden tradeoffs.In this episode, we discuss:🌱 The benefits and drawbacks of the modern food system🥗 Why many Americans are overfed but undernourished🧠 The connection between stress, cortisol, digestion, and overall health🍎 Processed foods vs. whole foods👨‍👩‍👧‍👦 Why the loss of community around the dinner table matters🏪 How grocery shopping habits influence nutrition🐄 The growing movement toward local food systems and direct-from-farm sourcing💪 Why diet has a greater impact on health than most exercise programs🌎 Whether the future of food is heading in the right directionFrom food quality and healthy eating to local agriculture and personal responsibility, this episode explores how consumers can make more informed decisions about the food they eat and the lifestyle they live.If you’ve ever wondered how processed foods affect your health, why stress impacts digestion, or what role local agriculture plays in the future of food, this episode is for you.

Episode 18: Food Industrial Complex Pt. 3 | Cortisol, Stress & The Hidden Link Between Food and Disease

SPECIAL GUEST: Anna Munzenmaier https://www.instagram.com/amunz0419 Cortisol, Stress & The Hidden Link Between Food and Disease | Food Industrial Complex Pt. 3 | AG & Culture Podcast Ep. 18 What if the biggest health threat in modern society isn’t just food… but stress itself? In Episode 18 of the AG & Culture Podcast, Mike Usry and Anna Munzenmaier continue the Food Industrial Complex series by exploring the relationship between cortisol, chronic stress, inflammation, gut health, processed food, and modern disease.   This episode takes a deeper look into how today’s fast-paced culture keeps people trapped in a constant “fight or flight” state — and how modern food systems, additives, toxins, poor sleep, stress, and highly processed diets may all be contributing to widespread health problems. Anna shares her personal experience with adrenal burnout, Candida overgrowth, gut health struggles, and the role stress played in breaking down her immune system — while also discussing practical ways people can rebuild resilience naturally. Topics Covered in This Episode • What cortisol is and why chronic stress matters • Fight or flight vs rest and digest explained • How modern life keeps people in constant stress mode • The relationship between stress, inflammation, and disease • How processed foods and additives impact cortisol and gut health • Why the microbiome is often called the body’s “second brain” • Gut health, Candida overgrowth, and leaky gut explained • How antibiotics can disrupt healthy gut bacteria • The connection between food, stress, autoimmune issues, and inflammation • Why diversity in diet and microbes matters for health • Fermented foods, probiotics, and rebuilding gut health naturally • The role of modern food systems and pharmaceuticals in chronic illness • Why slowing down and reducing stress is essential for healing • Practical ways to improve health through nutrition and lifestyle changes The conversation also explores how modern culture prioritizes speed, productivity, and convenience — often at the expense of long-term health and resilience. Key Takeaway Modern society has normalized: * chronic stress * processed food * inflammation * sleep deprivation * and constant stimulation But the human body was never designed to live in survival mode 24/7. As discussed throughout the episode: “Food can either support healing… or contribute to disease.” And sometimes, the healthiest thing a person can do is simply: slow down.

Episode 17: The Modern Food System Pt. 2 | Cheap Food, Fast Culture & The Cost of Convenience

SPECIAL GUEST: Anna Munzenmaier https://www.instagram.com/amunz0419 What if the modern food system isn’t just affecting our bodies… but our culture, relationships, and way of life? In Episode 17 of the AG & Culture Podcast, Mike Usry sits down with a special guest: strength coach and nutrition expert Anna Munzenmaier to continue the Food Industrial Complex series — diving deep into processed foods, convenience culture, nutrition, inflammation, and the hidden cost of cheap food.   This episode explores how modern society became obsessed with speed, efficiency, and convenience — and how that shift may be disconnecting people from: * real nourishment * family meals * intentional living * and even their own health Anna shares her personal story of turning down a fitness modeling opportunity involving anabolic steroids, her philosophy on food and health, and why she believes the quality of what we eat directly affects the quality of our lives. Topics Covered in This Episode • Why cheap food may actually be the most expensive choice long term • Processed food culture and the rise of convenience eating • How preservatives and additives impact the body • Why many people today are “full but not nourished” • Fast food, inflammation, and chronic disease • The relationship between stress, cortisol, and digestion • Why eating slowly and communally matters for health • Food as medicine vs food as poison • The connection between the microbiome and overall health • Why genetically modified and highly processed foods can disrupt gut health • The emotional and spiritual side of meals and family dinners • Why local food, farmers markets, and whole foods are making a comeback • Cheap calories vs nutrient-dense foods • The hidden health costs of modern convenience culture • Why slowing down may be one of the healthiest things we can do The episode also explores biblical themes around food, stewardship, and intentional living — connecting ancient wisdom with modern health challenges. Key Takeaway Modern society optimized food for: * speed * convenience * shelf life * and profit But in the process, many people lost connection to: * nourishment * community * rest * and the slower rhythms human beings were designed for. As discussed throughout the episode: “Food can be medicine… or food can be poison.”

Episode 16: The Modern Food System (part 1): "Convenience vs Health"

Has modern food become more about convenience than actual nourishment? In Episode 16 of the AG & Culture Podcast, Mike Usry and Joseph Boehm begin a new 3-part series on the Food Industrial Complex by unpacking how industrialization changed the way we grow, buy, prepare, and think about food.   From preservatives and processed foods to fast food culture, monocropping, and the loss of family meals, this episode explores the hidden tradeoffs behind the modern food system — and why many people today feel overfed but undernourished. Mike shares his perspective on how convenience culture, industrial agriculture, and speed-driven living have reshaped both public health and society itself. Topics Covered in This Episode • How industrialization transformed the food system • Why corn and soy became dominant in American agriculture • The origins of modern processed food culture • Convenience vs nourishment in modern eating habits • Why food today is optimized for shelf life and profit • The role of preservatives in processed foods • Fast food culture and its effect on public health • Why many people today are “full but not nourished” • The connection between stress, cortisol, and processed foods • The decline of family meals and communal eating • Why local food and slower living are making a comeback • Monoculture farming and modern lettuce production • Food recalls, salmonella outbreaks, and industrial farming practices • Why healthy, nutrient-dense food naturally costs more • The relationship between soil health, food quality, and public health Mike also discusses the emotional and cultural side of food — arguing that one of the greatest losses of the modern food system isn’t just nutritional… it’s relational. Key Takeaway Modern food became faster, cheaper, and more convenient. But somewhere along the way, society lost part of its connection to: * food * family * farming * and the slower rhythms that once centered culture around the table. As Southland says: “We feed the soil that feeds the food that feeds the family.”