Oh Crop! Food Systems Podcast
Oh Crop! Food Systems Podcast
Podcast Description
Oh Crop! explores the urgent connections between environmental justice, climate change, and public health through the lens of food systems.
Join host Kat Morgan, MPH for conversations with leading researchers, farmers, activists, and changemakers who are reimagining how we grow, distribute, and think about food. We dig into the root causes of our food system's biggest challenges and spotlight the innovative solutions sprouting around the world. Whether you're a sustainability professional, climate advocate, or simply someone who eats—there's something here for you.
Podcast Insights
Content Themes
The podcast focuses on a variety of topics including climate resilience, food sovereignty, and health equity, with specific episodes addressing issues such as global food aid crises, the role of agroecology in Africa, and the intersection of climate science and food systems. For example, Episode 16 features Catherine Bertini discussing a fundamental rethinking of global food aid, while Episode 15 highlights Dr. Million Belay's insights on community-controlled agriculture.
Oh Crop! is a food systems podcast covering connections between justice, climate change, and public health.
Join host Kat Morgan, MPH, for conversations with leading researchers, farmers, activists, and changemakers who are reimagining how we grow, distribute, and think about food. We dig into the root causes of our food system’s biggest challenges and spotlight the innovative solutions sprouting around the world. Whether you’re a sustainability professional, climate advocate, or simply someone who eats—there’s something here for you.
In this episode of Oh Crop!, host Kat Morgan sits down — live at the New York Botanical Garden — with Dr. Alex McAlvey, Assistant Curator at the Garden’s Center for Plants, People, and Culture.
Alex draws on his background in cropping systems, wild crop relatives, and wild edible plants to explore crop mixtures: the ancient practice of growing multiple species or varieties together in a single field.
The discussion dives into several key issues and tensions, including how mixtures act as an insurance policy against climate variability through complementarity and niche partitioning, why the practice has declined under pressures from global markets, mechanization, and government policy, and how it might be revived at scale — from France’s wheat variety blends to school-meal programs in Kenya that reconnect diversified harvests to plates.
Alex and Kat examine the deeper challenge of aligning our tastes with our health and our environment, and how culturally relevant food can drive that shift.
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