Does trying to choose the "right" food stress you out?
In our information-saturated landscape, choosing what to eat has become more and more complicated. Food stress is the pressure of making the right choice often makes us self-limit choices. We avoid buying this food because a television doctor said it is terrible for us. We choose to eat only certain foods because a celebrity lost weight doing that. Or we stand in the grocery aisle wondering if we’ll be judged by our family, friends, or community because we don’t buy something with the “right” label.
Eating well shouldn’t be this stressful!
Wouldn’t it be nice to take the guilt, judgment, and stress out of food?
For years I’ve talked about, and argued about (in a civil way most of the time), food and food choices with my friend Michele Payn. She’s a fellow professional speaker and mom. She is also the author of Food Bullying, a new book which shines a light on the way marketing and messages influence our food choices.
When Michele decided to create a podcast around the topic of Food Bullying, she asked me to co-host with her and continue our discussion in interviews with food experts. We talk about the $5.75 trillion secret that food marketers and celebrity spokespeople don’t want you to know. Each episode is filled with tangible ideas on how you may have been bullied, why it impacts your wellness, and how to overcome food bullying.
The podcast will help you reduce food stress and navigate grocery store aisles, menus, and those sticky conversations with friends or family.
What you’ll hear on the Food Bullying podcast:
- Experts in dietetics, food, neuroscience, farming, psychology, mental health, wellness, agriculture, marketing, and food science.
- Answers to the most common questions around food – without judgment.
- Tools to battle bullying found in the 200,000+ label claims found in a grocery store.
- Ideas for creating your own social, ethical, environmental, and health standards when making eating decisions.
My hope is that this podcast will equip our listeners with tools to take the stress out of food choices.
Please check out our latest episodes below or on your favorite podcast platform. We’d love you to leave a comment and subscribe too!
- Why is technology in food so scary? Episode 43We are likely to stand in line to get the latest smart phone technology — so why do we fear technology in food? In this delightful episode, Dr. Kevin Folta makes Eliz and Michele roar with laughter and sheds light on genetics, technology, and how to he’s working to make strawberries taste better. We discuss […]Michele Payn & Eliz Greene
- Food doesn't have morals: Episode 42Do you feel guilty for not being able to afford the "better" food label? Food Science Babe is back for a rousing game of “Guess What I Saw in the Grocery Store?” to kick off season five of the Food Bullying Podcast. Super foods, non-GMO, and other food bullying labels cause unnecessary guilt. "Food doesn't have […]Michele Payn & Eliz Greene
- Mother’s Day & a Big Block of Cheese: Bonus EpisodeIn this special Mother’s Day edition, Michele and Eliz are joined by Grace Greene, Eliz’s daughter. In a nod to the West Wing Weekly Podcast, Grace leads a “Big Block of Cheese” format to turn the tables on her mom and Michele. To peals of laughter, Grace asks questions on a range of topics including: […]Michele Payn & Eliz Greene
- Motherhood, Cancer, and Unsolicited Advice: Episode 40Navigating through unsolicited advice as a new mom is hard enough. Imagine the complexity of bringing a child into the world hours after receiving a breast cancer diagnosis! Our guest, Brooke Taylor is an Oklahoma ranch girl who has lived in various cities across the United States, while working with national and global food and […]Michele Payn & Eliz Greene
- Parenting a child with diabetes through food bullying: Episode 39Our guest, Heather Barnes, tells parents, “You are doing great.” Having a child with different dietary needs opens the door to bullying. Parents have to make the choice about what is right for their family. "We need to respect the choices and the benefits of science." Heather grew up in town and didn't know anything […]Michele Payn & Eliz Greene
- Sustainability trade-offs on Earth Day: Episode 38Did you know the term “sustainable” is used in food marketing to achieve price advantage, without any science backing the claim? For example, greenhouse gas emissions associated with a glass of milk today is 1/3 what it was in 1944, but many people have been led to believe both milk and meat are not environmentally […]Michele Payn & Eliz Greene
- Fighting hunger with dignity: Episode 37How can you support people who are food insecure with dignity? Our guest, Community Network Dietitian Nicole Weeks, share how her organization uses the MyPlate model in choice food pantries. Nicole shares ways to help by, “Shopping with your wallet and having a voice, as well.” Nicole is a registered dietitian focused on community […]Michele Payn & Eliz Greene
- What’s cooking in your quarantine kitchen? Episode 36As we all cope with stay-at-some orders due to COVID-19, cooking and grocery shopping have become more challenging. In this special episode, Registered Dietitians Alice Henneman and Liz Ward share tips for stocking your fridge, pantry, and freezer while sharing quick meal ideas. Liz Ward, RDN, recipe developer, writer and nutrition communicator from the […]Michele Payn & Eliz Greene
- The unintended consequence of food elitism: Episode 35Fancy shoes and cheap prices. Chicken breasts and hormone myths. Food snobbery and the hungry. Healthy food and fat. Cheap food and sustainability. “It’s really easy for us to look at a product that has a fancy name or claim and assign higher perceived value to it." Dr. Jayson Lusk is a distinguished professor and […]Michele Payn & Eliz Greene
- Exploring the environmental science of meat: Episode 34“Kids are dirty and if you’re worried about what you’re feeding them, you’re a good a mom,” says this millennial mom who prioritizes low-cost food at the grocery store. She offers insight on how the science of producing food is remarkable, along with the care that farmers and ranchers provide for the planet. Brandi Buzzard […]Michele Payn & Eliz Greene