What Happens to Our Food If Bees Disappear? | Dr. Cahit Ozturk

What Happens to Our Food If Bees Disappear? | Dr. Cahit Ozturk

Send us Fan Mail [https://www.buzzsprout.com/2307588/fan_mail/new] What would happen to our food supply if honeybees disappeared? In this episode of Harvesting Wisdom, Dr. Joe Roselle speaks with Arizona State University Bee Lab researcher Dr. Cahit Ozturk about the essential role honeybees and other pollinators play in food production, biodiversity, and healthy ecosystems. Dr. Ozturk explains what declining bee populations could mean for agriculture, how pesticides and monoculture farming affect bee health, and why honeybees are especially valuable pollinators. He also shares insights from his research into bee genetics, hygienic behavior, fungicide exposure, and Varroa mites. Thinking about starting a backyard beehive? This conversation also covers practical beekeeping basics, including providing water, protecting hives from Arizona’s extreme heat, and identifying mite problems before they spread. IN THIS EPISODE, YOU’LL LEARN: 🐝 Why honeybees are critical to our food supply 🌱 How pollination affects crop quality and biodiversity 🚜 Why monoculture farming can harm bee nutrition 🧪 How pesticides and fungicides affect bee health 🍯 What gives honey its unique regional flavor 🔬 What researchers are discovering about bee genetics and behavior 🏡 What you need to begin backyard beekeeping ☀️ How Arizona beekeepers manage extreme heat and limited water ⚠️ How to recognize and manage Varroa mites ABOUT DR. CAHIT OZTURK Dr. Cahit Ozturk is a research technologist and associate researcher at Arizona State University with more than three decades of experience in honeybee research, education, breeding, and colony management. He began working with honeybees in 1989 and earned his master’s degree studying royal jelly production. He later received his Ph.D. in bee genetics and breeding from Cukurova University in Turkey. Before joining the ASU Bee Lab in 2014, Dr. Ozturk worked as a lecturer and researcher and served as the head of a government beekeeping research department in Turkey. His areas of expertise include honeybee breeding and management, queen bee rearing, bee genetics, hygienic behavior, royal jelly production, instrumental insemination, and honeybee learning and behavior. He currently contributes to honeybee research projects and teaches basic through advanced beekeeping courses at the ASU Bee Lab. CHAPTERS 00:00 – Meet Dr. Cahit Ozturk 01:26 – Why bees matter to our food supply 02:35 – What happens if bee colonies collapse? 04:19 – Bumblebees, mason bees, butterflies, and other pollinators 07:18 – How chemicals and monoculture farming affect bees 11:00 – The connection between bees and biodiversity 12:58 – How pollination affects food quality and quantity 14:51 – What gives honey its regional flavor? 17:52 – Honey and human health 21:23 – Current research at the ASU Bee Lab 23:45 – Protecting bees from pesticides and fungicides 26:34 – How to begin backyard beekeeping 28:35 – Managing water and extreme heat in Arizona 30:05 – Detecting and treating Varroa mites 34:14 – Surprising facts about honeybees 36:38 – Final advice for future beekeepers If you care about sustainable agriculture, food security, biodiversity, gardening, or beekeeping, this conversation is for you. Subscribe to Harvesting Wisdom for more conversations with the researchers, farmers, educators, and innovators working to create healthier communities and more resilient food systems.

Terroir, Time, and Tradition: Inside Domaine Drouhin with Philippe Drouhin Part 2

Send us Fan Mail [https://www.buzzsprout.com/2307588/fan_mail/new] Episode Summary Part 2 continues the conversation with Philippe Drouhin, diving deeper into rootstock science including a mysterious rootstock disease that emerged in France 20 years ago and ongoing collaborative testing among growers. Philippe and Mike explore the philosophical heart of Burgundy winemaking: the difference between "style" and true "terroir," why a great taster should be able to identify a wine's origin blind, and how his father used old vintages to teach the next generation what a wine "should" taste like. The discussion broadens into shifting consumer habits declining alcohol consumption, the rise and fall of trends like non-alcoholic and vegan wine, and why younger drinkers are choosing less but better. Philippe also shares a hands-on experiment reducing soil compaction with modified tractor routes, and closes with reflections on how growers now cooperate more than compete in the face of a shared enemy: climate change. Why Listen Listen if you want to understand what separates a wine that merely tastes good from one that's authentically true to its land, and how a historic estate is adapting old traditions to new environmental realities. Great for wine enthusiasts, sustainable agriculture followers, and anyone interested in how tradition, science, and changing consumer culture intersect in the modern wine industry. Highlight Timestamps * 00:27 – Rootstock varieties, disease outbreaks, and ongoing regional testing * 02:30 – Where rootstocks originally came from and how they were crossed * 03:42 – What a phylloxera-style total vineyard loss would mean today * 04:40 – Vine planting timelines, legal harvest ages, and early yields * 07:03 – How a winery keeps its flavor consistent year after year * 08:29 – Learning terroir from your father: knowledge passed through generations * 10:16 – Terroir vs. style: why a wine should be recognizable blind * 13:51 – Élevage and tasting sessions used to teach "what's right" * 15:49 – Did Philippe ever consider a different path? Life in the family business * 16:03 – The unpredictability of organic farming, year to year * 17:38 – The "40 Chances" idea — a farmer's limited shots at getting it right * 19:24 – Passing the vineyard down: family, teaching, and staying local * 20:12 – Storytelling through old vintages (1961, 1962) at family dinners * 21:32 – Why younger generations are drinking less but choosing better wine * 24:15 – Non-alcoholic and vegan wine trends, and how far they'll go * 27:55 – A hands-on soil experiment: reducing tractor compaction row by row * 30:51 – Compaction, water retention, and long-term soil health * 32:39 – Why growers now cooperate more than compete * 32:53 – Climate change and emerging disease threats as the shared enemy * 34:34 – Closing thoughts: trading wine and community among growers

Terroir, Time, and Tradition: Inside Domaine Drouhin with Philippe Drouhin Part 1

Send us Fan Mail [https://www.buzzsprout.com/2307588/fan_mail/new] Episode Summary In this episode of Harvesting Wisdom, Mike McMahon travels to Burgundy's Clos des Mouches to speak with Philippe Drouhin of the historic Joseph Drouhin estate. Philippe traces his family's winemaking story back to 1880, including the accidental discovery that led to Clos des Mouches' celebrated white wine, and explains how four generations have shaped the domaine's vineyards. The conversation moves into the fine details of terroir — how soil composition can shift dramatically within just a hundred meters, how compost and cover crops are tailored plot by plot, and why root depth (sometimes reaching 20 meters) plays a critical role in surviving drought without irrigation, which is prohibited in Burgundy. Philippe and Mike also discuss the accelerating effects of climate change, water availability, and how the estate manages three separate vineyard sites across the region. Why Listen Listen if you want a grounded, detail-rich look at what it actually takes to farm a multi-generational vineyard through changing climate conditions. This episode is ideal for wine lovers, growers, soil science enthusiasts, and anyone curious how a family business preserves both land and legacy across a century of change. Highlight Timestamps Intro — Meeting Philippe Drouhin at Clos des Mouches Family history: Joseph Drouhin founds the company in 1880 1921 the first vineyard purchase and the birth of Clos des Mouches The accidental discovery of Clos des Mouches white wine Four generations: from Joseph to today's four siblings running the estate The oldest surviving vines (1935, 1945) and why vine age is hard to track Limestone, clay, and silt: how soil changes every 100 meters Tailoring compost and cover crops to each micro-plot Managing three vineyard estates and the role of vineyard managers Why irrigation is banned in Burgundy — and how vines adapt Roots reaching 20 meters deep as a natural drought buffer Climate change: heat waves and droughts not seen 15 years ago A detour: growing grapes in the Arizona desert and heat-driven veraison issues Rootstock selection, clones, and preserving vineyard genetic diversity

Ultra Bioattivo: Inside a Regenerative Farm Above Florence

Send us Fan Mail [https://www.buzzsprout.com/2307588/fan_mail/new] Episode Summary In this episode of Harvesting Wisdom, Mike McMahon visits a hillside farm overlooking Florence, Italy, run by a farmer practicing what he calls "ultra bioattivo" — an intensely biological, small-scale approach to growing over 40 varieties of vegetables and olives without any fertilizers, pesticides, fungicides, or herbicides for more than 12 years. The conversation, translated live from Italian, covers his unique composting process (a thermophilic phase followed by months resting in a forest windrow), his use of biochar, zeolite, and Korean natural farming principles, and how cypress trees and mulched water basins help recharge the aquifer instead of letting runoff carry chemicals downhill. Remarkably, the farm has partnered with the University of Florence on clinical trials showing measurable improvements in customers' gut microbiomes, and Mike connects this to his own water-saving trials with the University of Arizona using the same radicchio variety in the Yuma desert. The episode closes with a look at community: 200 subscribing families, dozens of partner restaurants, and a shared vision between Mike and his host — brothers from different mothers — to prove this kind of farming can work anywhere on the planet, including through education and a possible documentary collaboration. Why Listen Listen if you want to see regenerative, chemical-free farming in action — not as theory, but as a working business feeding hundreds of families and dozens of restaurants without a dollar spent on advertising. This episode is great for anyone interested in soil biology, biochar and mineral amendments, water conservation, the food-health connection (gut microbiome research!), or the idea that sustainable farming can be both ecologically sound and genuinely profitable. 00:00 – Intro: visiting a farmer above Florence growing 40+ vegetable varieties 00:00 – "Ultra bioattivo": small-scale, biology-driven farming without chemicals for 12+ years 00:00 – The composting process: a month of thermophilic heat, then months resting in a forest windrow 00:00 – Community impact: farmers market embraces, restaurant partners, and local goodwill 00:00 – The tradeoff of going chemical-free: less input cost, more labor, more loyal customers 06:03 – Clinical trials with the University of Florence show real gut microbiome improvements in customers 06:10 – 200 families and multiple acquired farms — scaling entirely through word of mouth 08:40 – Parallel water-saving trials with the University of Arizona using the same radicchio variety 09:15 – "We are not luddites" — using LoRa network sensors and real data alongside natural methods 09:46 – Biochar as a microbial "condominium" and its role in drainage and carbon 10:39 – Zeolite and Tuscany's volcanic soil — natural mineral amendments 11:24 – Water basins, mulch, and soil armor: preventing runoff and recharging the aquifer 11:57 – Italian cypress trees and their deep taproots that funnel water into the aquifer 14:52 – Korean natural farming philosophy: "no good, no bad — only what the soil needs" 15:31 – Worm composting and a liquid injector system for direct feeding 17:18 – Turning olive leaves into a micronized powder to feed the trees, mimicking a forest cycle 17:21 – The farmer's book and "five pillars" of the bioactive method 19:52 – Mike's own nonprofit: Urban Farming Education, the Harvesting Wisdom podcast, and an environmental film festival 20:00 – A shared mission: proving regenerative farming can work anywhere, and a possible documentary partnership

The Wisdom of Wine: Terroir, Soil Health & Biodynamic Farming in France pt.2

Send us Fan Mail [https://www.buzzsprout.com/2307588/fan_mail/new] In Part 2 of this conversation from France, Mike McMahon and his guest expand the discussion beyond wine to examine the broader relationship between food, agriculture, public health, and environmental stewardship. They explore the impact of processed foods on human health, the cultural importance of slowing down to enjoy meals, and how healthy soils ultimately lead to healthier people. The conversation also dives into microplastics, water conservation, regenerative farming, sustainable land management, and the responsibility of protecting agricultural resources for future generations. The discussion highlights how innovation, including drone technology and precision agriculture, can help vineyards reduce soil compaction and chemical use while improving sustainability. The episode concludes with reflections on climate change, family-owned vineyards, preserving agricultural knowledge, and why producing fewer—but better—products may be the future of both farming and winemaking. Why Listen? If you've ever wondered how agriculture affects nearly every aspect of our lives, this episode connects the dots. From the food we eat and the health of our bodies to water conservation, climate resilience, and the future of farming, this conversation offers practical insights rooted in generations of experience. Whether you're passionate about regenerative agriculture, wine, environmental sustainability, nutrition, or simply preserving the land for future generations, you'll come away with a deeper appreciation for the choices that shape our food system. Highlight Timestamps 00:00 – Processed food vs. whole food and why nutrition begins with quality ingredients 02:00 – The importance of slowing down during meals and the connection between culture and health 04:20 – Scientific evidence supporting healthier eating habits 04:50 – Lobbying, plastics, and how economic interests influence agriculture 06:45 – Microplastics in our bodies and the future of food and water 08:05 – Why regenerative agriculture needs more attention beyond livestock farming 09:20 – Soil infiltration, flooding, and protecting healthy farmland 10:35 – Water depletion, sustainable land management, and long-term stewardship 12:00 – Why farmland is both private property and a public resource 13:20 – Agricultural knowledge, education, and protecting farming traditions 15:00 – Managing a historic family vineyard and preserving generations of expertise 17:50 – Five families, five centuries: the legacy of Château Climens 20:00 – Precision agriculture, drone technology, and the future of sustainable vineyards 22:15 – Pairing sweet Barsac wines with food and the importance of balance 24:50 – How wine regions evolve as consumers choose quality over quantity 27:30 – Biodynamic farming, climate change, and regenerative success stories 29:00 – Climate extremes and their impact on farmers around the world 30:40 – Why investing in better food today leads to healthier communities tomorrow