About Rooted & Restless with Marianne Smith Edge
Welcome to Rooted and Restless. The podcast that digs beneath the surface of what we eat. How it gets to our plates and why it matters to our health.
I'm Marianne Smith Edge, registered dietitian and sixth generation farm owner. And each week, I'll explore the complex, fascinating world of food and farming with friends and colleagues, from hot topics and trends to travel, culture and the food memories that connect us all.
Because food always has a story, and not all of it is as simple as it seems.
Innovating from the Ground Up: How Farmers Make Soil Health Pay
When Kentucky farmer Jesse Horn joined Rooted & Restless in the spring, a planting season amid a challenging farm economy was in his future. Now, back in the field with Marianne Smith Edge post-harvest, Jesse shares how a strong growing season and the addition of cover crops, like high-oleic canola are creating new opportunities for profitability while supporting soil health.
Marianne and Jesse also explore how cover crops, nutrient management and crop diversity contribute to sustainability, from the soil to the food we eat. They draw parallels between crop insurance and health insurance, examining how risk, historical data and proven outcomes shape coverage and decision-making.
What We Cover
• Canola and Sustainable Farm Profitability: How cover crops can create market opportunities while protecting soil health.
• Connecting Soil Health and Human Health: Why soil biology and targeted nutrient management matter for crop quality and our food supply.
• Managing Risk In Agriculture and Human Health: How risk, historical data and proven outcomes shape coverage—and why those factors matter to farmers and consumers alike.
Sustainability works when healthy soil, healthy people and profitable farms are part of the same conversation.
Guest: Jesse Horn, Kentucky Corn and Soybean Farmer, Principal, CEO-Big H Ag Supply, Owner, Superior Seeds, LLC
TikTok (https://www.tiktok.com/@bigh.ag?lang=en)
Facebook (http://facebook.com/jessewhorn)
22 Oct 2026
Cereal - What’s Really in the Bowl
Cereal has been part of the American breakfast table for more than a century. But today, this familiar food is facing new questions: What’s really in the bowl—and does cereal still have a place in a nutritious diet?
In this episode of Rooted & Restless, Marianne Smith Edge talks with Sarah Ludmer, Chief WellBeing and Sustainable Business Officer at WK Kellogg Co, about the evolution. Sarah takes us behind the cereal box to separate perception from fact—and explain how this breakfast staple is adapting to a new generation of consumers.
What We Cover
• From farm to cereal bowl: How Kellogg works with farmers and supports the next generation
• What’s changing in the box: The shift away from artificial colors and preservatives, like BHT—and why
• The processing question: What processing really means and why it doesn’t define nutritional value
• Nutrition beyond the label: The fiber, protein and key nutrients cereal contributes to an affordable and balanced eating pattern.
The bottom line: Understanding what goes into the cereal bowl—from farm to nutrition—helps us look beyond the headlines and make informed food choices.
Guest: Sarah Ludmer, Chief WellBeing and Sustainable Business Officer at WK Kellogg Co
Social Media:
WK Kellogg LinkedIn (https://www.linkedin.com/company/wk-kellogg-co)
WK Kellogg Facebook (https://www.facebook.com/wkkelloggco)
Sarah's LinkedIn (https://www.linkedin.com/in/sarahludmer/)
15 Oct 2026
Under the Cap: A Fresh Look at Mushrooms
Mushrooms may seem simple in the produce aisle, but how they’re grown is anything but ordinary.
In this episode of Rooted & Restless, Marianne Smith Edge talks with Cristie Mather, Vice President of Marketing for the Mushroom Council, about the unique story behind one of the most familiar foods in the produce aisle.
From an industry with roots in 19th-century Pennsylvania flower farming to changing attitudes about mushrooms today, Cristie offers a behind-the-scenes look at a food that is often overlooked. Their conversation moves from the farm to the kitchen, exploring what makes mushrooms unique—and why they may deserve a more regular place on our plates.
What We Cover
• How mushrooms are grown: Why white button, cremini and portabella mushrooms are produced differently from specialty varieties like oyster and lion’s mane
• A small environmental footprint: How mushrooms can be grown efficiently using relatively little land, water and energy
• Nutrition beyond the basics: What researchers are learning about ergothionine and its potential role in brain health and cognition
• From refrigerator to skillet: How to store, wash and cook mushrooms, including blending them with ground meat for burgers and sauces
It’s a fresh look at a familiar food—and a reminder that there’s more to mushrooms than what meets the eye.
Guest: Cristie Mather, Vice-President, Marketing, Mushroom Council
Social Media:
LinkedIn (https://www.linkedin.com/company/mushroom-council)
Resources:
https://www.mushroomcouncil.com/ (https://www.mushroomcouncil.com/)
https://www.mushroomcouncil.com/nutrition/ (https://www.mushroomcouncil.com/nutrition/)
https://www.mushroomcouncil.com/nutrition/mushrooms-on-the-mind/ (https://www.mushroomcouncil.com/nutrition/mushrooms-on-the-mind/)
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