Hey, how we survive listeners. Amy Scott here. It has been such a fun and illuminating season,

exploring food, at least for me. You know, we've been asking you to send in questions that popped

up for you over the course of the season. Well, you did not disappoint. And some of you have

some strong feelings about food. So for our last episode of the season, as promised, we're answering your questions.

From how nutrition has changed with modern farming practices to where cultivated meat falls on the processed food spectrum.

Plus, we'll do a cricket taste test.

You heard that right.

Let's get into it.

Throughout this episode, we'll be talking with some different experts to help answer your

questions.

First up, in light of our

episode looking at factory and regenerative operations, we got this thoughtful question from

Lori.

Factory farms are feeding more people, but I've read in multiple places that, for example,

the broccoli that my grandmother ate 100 years ago was significantly more nutritious than

the broccoli that I get to eat now. Presumably, this holds true for meat products as well.

I'd be interested in a comparison of the nutrition provided by the various meat products

that you've covered. To help answer this one, I called up Stefan Van Vliet, nutrition scientist and assistant professor at Utah State University.

Stefan researches the nutritional quality of foods grown with regenerative practices.

First of all, have you heard this before that the vegetables or crops of the past were more nutritious? Yes, I've heard that before.

There are actually a couple of studies on that. So both the U.S. and the UK have been keeping

nutritional databases or nutrients reference databases for quite a while. So usually since the 50s

...