Hallie Casey, Chris Casey, Catherine Arjet
One to Grow OnEpisodes
Episodes of One to Grow On
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In our latest superfoods episode (and last episode of the decade), Hallie and Chris take on bok choy, wheat germ, ginger and seaweed. The stakes are a little bit higher this week though because there’s a brand new original song for cape-worthy
This week we’re focusing on just one plant: the American chestnut. Hallie and Chris discuss the cultural and ecological history and death of the American chestnut. We learn why they’re so important, where they went, and how we can get them back
It’s another Catherine episode! This week Hallie and Catherine discuss what compost is, how it works, and why it’s good. We learn the chemistry involved in compost, what you can compost, and why Hallie loves it so darn much. Connect with
In part two of our series of on Navajo food sovereignty, Hallie interviews Andi Murphy, host of the podcast Toasted Sister and producer of the radio show Native American Calling. Hallie and Andi discuss the role food plays in culture, the impor
*Content warning: there is a PG-13 un-bleeped curse word in this episode*This week, Hallie brings us an interviewe with two Navajo growers and activists: Nate Etsitty and Felix Earle. Our guests share their perspective on farming and why th
Are you ready to get spooky? We are! For this creepiest of seasons, Hallie and Chris discuss foods that are rumored to kill you and whether or not they’re actually as scary as they’re made out to be. We learn about foods ranging from almonds to
This week we’re talking about kids and agriculture. Hallie and Chris discuss the agriculture youth organizations 4-H and FFA. We learn the history of these organizations, what they do, and who they serve. We also get the recipe for Hallie’s blu
In this mini-episode, Hallie explains the difference between perlite and vermiculite, what they’re good for, and when to use them.Connect with us!twitter.com/onetogrowonpodinstagram.com/onetogrowonpodfacebook.com/onetogrowonpodonetogrowonpo
This week Vikram Baliga of Texas Tech university joins Hallie and Chris to talk about turf grass. We learn where it comes from, what it does, and just how high some grasses can grow.Connect with us!twitter.com/onetogrowonpodinstagram.com/on
In this mini-episode, Hallie discusses fish emulsion, fungicidal chitan, and edible films made from lobsters.Sources:The article Hallie mentioned is Nguyen, Trung T. (2017). Lobster processing by-products as valuable bioresource of mari
Who's ready for more superfoods? We sure are! This week Hallie and Chris evaluate microgreens, steel-cut oats, mangosteen and ginko. We learn which fruit is the "queen of fruit", which plant is highly nutritious, and which is kind of regular. A
This week we're digging into all things small, skinny and wiggly: worms. Hallie and Chris discuss worms, what they are, why they're so important and their appearance in sci-fi movies. We learn how worms help the soil, how to keep them, and how
In this mini-episode, Hallie says, once and for all, what a berry is. | One to Grow On is an podcast that digs into the questions you have about agriculture and tries to understand the impacts of food production on us and our world. One to Grow
It's another Catherine episode! This week, Catherine and Hallie discuss farm production, employment and revenue. We learn about small scale versus large scale production, the practicalities of different crops, and the merits of different film v
In this mini-episode, Hallie defines certified transitional agriculture, explains why it exists, and talks about why it isn't standardized by the USDA (yet?). One to Grow On is a podcast that digs into the questions you have about agriculture a
We're finally talking about animals! This week special guest Dr. Sara Packebush joins Hallie and Chris to talk about zoonotic diseases, how they spread to humans and how to keep yourself healthy. We learn about animal-borne pathogens, mind-cont
In the final episode of our organics series, Hallie and Chris discuss both large and small scale economic impacts of organic agriculture, how organics impact consumers, and how much paperwork is too much paperwork. We learn how international tr
It's time to learn more about organics! In part three of the series, Hallie and Chris discuss how organic agriculture impacts farms, farmers, and farmworkers. We learn about organic pesticides, why some farmers find organic farming controlling,
We're back with more information about organic agriculture! This week, Hallie and Chris tackle the environmental tradeoffs of organic versus conventional farming. We learn about carbon sequestration, chemical inputs and why Hallie spent a day c
Welcome to the first episode of our Organics series! Organic agriculture is such a big topic we had to take four episodes to talk about it. This week, Hallie and Chris are focusing on what exactly organic agriculture is and where it came from.
We're back with more superfoods! This time Hallie and Chris tackle flax, charcoal, cocoa and moringa. We learn which foods are connected to a decreased risk of cancer, which are mostly useless, and what to do if you've been poisoned in the Harr
Julia Wentzel joins Hallie and Chris this week for One to Grow On's very first special guest episode, in which she discusses bees, beekeeping, and pollination. We learn how orchard planning relates to pollination success, how much most bees tr
This week Hallie and Chris examine plant taxonomy including how plants are named how and why that matters. We learn when people started categorizing plants, how they do it, and why Hallie is currently feuding with the Alamo park rangers.The po
It's another Catherine episode! Hallie and Catherine discuss what exactly a processed food is, how they started, and if they're good for you. We learn what food processing has to do with urban growth, how the military played a part, and how mu
*Content warning: this episode mentions sexual violence and traumatic death* In honor of Cesar Chavez day this coming Sunday, Hallie and Chris talk about the struggles farmworkers face and the efforts individuals and organizations have made to
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