{"version":"1.0.0","segments":[{"speaker":"Sound Effect","startTime":0.09,"endTime":0.12,"body":"[music]"},{"speaker":"Jordan Powers","startTime":0.42,"endTime":2.7,"body":"Welcome to"},{"speaker":"Jordan Powers","startTime":0.42,"endTime":2.7,"body":"Cultivating Curiosity, where we"},{"speaker":"Jordan Powers","startTime":2.7,"endTime":5.88,"body":"get down and dirty with the"},{"speaker":"Jordan Powers","startTime":2.7,"endTime":5.88,"body":"experts on all the ways science"},{"speaker":"Jordan Powers","startTime":5.88,"endTime":9.51,"body":"and agriculture touch our lives,"},{"speaker":"Jordan Powers","startTime":5.88,"endTime":9.51,"body":"from what we eat to how we live."},{"speaker":"Jordan Powers","startTime":10.95,"endTime":12.12,"body":"I'm Jordan Powers."},{"speaker":"Emily Cabrera","startTime":12.36,"endTime":14.31,"body":"And I'm Emily"},{"speaker":"Emily Cabrera","startTime":12.36,"endTime":14.31,"body":"Cabrera. We're from the"},{"speaker":"Emily Cabrera","startTime":14.31,"endTime":16.86,"body":"University of Georgia's College"},{"speaker":"Emily Cabrera","startTime":14.31,"endTime":16.86,"body":"of Agricultural and"},{"speaker":"Emily Cabrera","startTime":16.86,"endTime":18.09,"body":"Environmental Sciences."},{"speaker":"Sound Effect","startTime":18.09,"endTime":18.12,"body":"[chime]"},{"speaker":"Jordan Powers","startTime":20.13,"endTime":22.74,"body":"We are here with"},{"speaker":"Jordan Powers","startTime":20.13,"endTime":22.74,"body":"Kaitlyn Casulli, assistant"},{"speaker":"Jordan Powers","startTime":22.74,"endTime":25.86,"body":"professor in the Department of"},{"speaker":"Jordan Powers","startTime":22.74,"endTime":25.86,"body":"Food Science and Technology and"},{"speaker":"Jordan Powers","startTime":25.86,"endTime":28.65,"body":"UGA Cooperative Extension"},{"speaker":"Jordan Powers","startTime":25.86,"endTime":28.65,"body":"process specialist. Kaitlyn,"},{"speaker":"Jordan Powers","startTime":28.65,"endTime":29.64,"body":"thanks for coming by today."},{"speaker":"Kaitlyn Casulli","startTime":29.79,"endTime":31.11,"body":"Absolutely,"},{"speaker":"Kaitlyn Casulli","startTime":29.79,"endTime":31.11,"body":"happy to be here."},{"speaker":"Jordan Powers","startTime":31.17,"endTime":34.08,"body":"As we get"},{"speaker":"Jordan Powers","startTime":31.17,"endTime":34.08,"body":"started. What is your story? How"},{"speaker":"Jordan Powers","startTime":34.08,"endTime":36.48,"body":"did you get to where you are"},{"speaker":"Jordan Powers","startTime":34.08,"endTime":36.48,"body":"today? And how did you join UGA?"},{"speaker":"Kaitlyn Casulli","startTime":36.6,"endTime":39.0,"body":"I found out"},{"speaker":"Kaitlyn Casulli","startTime":36.6,"endTime":39.0,"body":"about food science when I was in"},{"speaker":"Kaitlyn Casulli","startTime":39.0,"endTime":42.51,"body":"high school. So, I participated"},{"speaker":"Kaitlyn Casulli","startTime":39.0,"endTime":42.51,"body":"in Science Olympiad, and they"},{"speaker":"Kaitlyn Casulli","startTime":42.51,"endTime":44.82,"body":"had an event called Food"},{"speaker":"Kaitlyn Casulli","startTime":42.51,"endTime":44.82,"body":"Science. And I thought, \"Hey,"},{"speaker":"Kaitlyn Casulli","startTime":44.85,"endTime":48.72,"body":"you know food, science, I like"},{"speaker":"Kaitlyn Casulli","startTime":44.85,"endTime":48.72,"body":"both of those. Let's give it a"},{"speaker":"Kaitlyn Casulli","startTime":48.72,"endTime":52.44,"body":"try.\" And ended up doing really"},{"speaker":"Kaitlyn Casulli","startTime":48.72,"endTime":52.44,"body":"well. So kept pursuing it and"},{"speaker":"Kaitlyn Casulli","startTime":52.44,"endTime":55.5,"body":"studying it in high school. And"},{"speaker":"Kaitlyn Casulli","startTime":52.44,"endTime":55.5,"body":"then when I was getting ready to"},{"speaker":"Kaitlyn Casulli","startTime":55.53,"endTime":59.16,"body":"go to college, I was between"},{"speaker":"Kaitlyn Casulli","startTime":55.53,"endTime":59.16,"body":"meteorology and food science."},{"speaker":"Kaitlyn Casulli","startTime":59.52,"endTime":62.76,"body":"And meteorology was always an"},{"speaker":"Kaitlyn Casulli","startTime":59.52,"endTime":62.76,"body":"interest of mine. Again, Science"},{"speaker":"Kaitlyn Casulli","startTime":62.76,"endTime":65.64,"body":"Olympiad getting into that"},{"speaker":"Kaitlyn Casulli","startTime":62.76,"endTime":65.64,"body":"interest. But food science, to"},{"speaker":"Kaitlyn Casulli","startTime":65.64,"endTime":69.03,"body":"me, was much more interesting in"},{"speaker":"Kaitlyn Casulli","startTime":65.64,"endTime":69.03,"body":"terms of being able to see what"},{"speaker":"Kaitlyn Casulli","startTime":69.03,"endTime":72.63,"body":"you do on the shelf and how it"},{"speaker":"Kaitlyn Casulli","startTime":69.03,"endTime":72.63,"body":"impacts people every day. I was"},{"speaker":"Kaitlyn Casulli","startTime":72.63,"endTime":76.38,"body":"initially interested in doing"},{"speaker":"Kaitlyn Casulli","startTime":72.63,"endTime":76.38,"body":"engineering, you know, maybe"},{"speaker":"Kaitlyn Casulli","startTime":76.38,"endTime":79.83,"body":"protein chemistry, engineering,"},{"speaker":"Kaitlyn Casulli","startTime":76.38,"endTime":79.83,"body":"things like that, but I got into"},{"speaker":"Kaitlyn Casulli","startTime":79.83,"endTime":83.28,"body":"a food engineering lab, which"},{"speaker":"Kaitlyn Casulli","startTime":79.83,"endTime":83.28,"body":"was more focused on heat and"},{"speaker":"Kaitlyn Casulli","startTime":83.28,"endTime":86.64,"body":"mass transfer and processing"},{"speaker":"Kaitlyn Casulli","startTime":83.28,"endTime":86.64,"body":"techniques. I really just"},{"speaker":"Kaitlyn Casulli","startTime":86.64,"endTime":89.76,"body":"thrived in that environment. So"},{"speaker":"Kaitlyn Casulli","startTime":86.64,"endTime":89.76,"body":"I decided when I wanted to go to"},{"speaker":"Kaitlyn Casulli","startTime":89.76,"endTime":92.67,"body":"grad school, instead of doing"},{"speaker":"Kaitlyn Casulli","startTime":89.76,"endTime":92.67,"body":"food science, I wanted to go"},{"speaker":"Kaitlyn Casulli","startTime":92.67,"endTime":96.72,"body":"more into engineering. And so"},{"speaker":"Kaitlyn Casulli","startTime":92.67,"endTime":96.72,"body":"with that, I decided to pursue"},{"speaker":"Kaitlyn Casulli","startTime":96.72,"endTime":99.78,"body":"graduate school at Michigan"},{"speaker":"Kaitlyn Casulli","startTime":96.72,"endTime":99.78,"body":"State University. I was able to"},{"speaker":"Kaitlyn Casulli","startTime":99.78,"endTime":103.29,"body":"work with processing,"},{"speaker":"Kaitlyn Casulli","startTime":99.78,"endTime":103.29,"body":"specifically with pistachios and"},{"speaker":"Kaitlyn Casulli","startTime":103.29,"endTime":107.1,"body":"peanuts. For my PhD, I did the"},{"speaker":"Kaitlyn Casulli","startTime":103.29,"endTime":107.1,"body":"peanuts, and that really led me"},{"speaker":"Kaitlyn Casulli","startTime":107.1,"endTime":110.58,"body":"to the job at UGA. So when I was"},{"speaker":"Kaitlyn Casulli","startTime":107.1,"endTime":110.58,"body":"in graduate school, I was doing"},{"speaker":"Kaitlyn Casulli","startTime":110.58,"endTime":114.45,"body":"a lot of networking. I met some"},{"speaker":"Kaitlyn Casulli","startTime":110.58,"endTime":114.45,"body":"faculty members at UGA, and it"},{"speaker":"Kaitlyn Casulli","startTime":114.45,"endTime":116.73,"body":"turned out that they had a"},{"speaker":"Kaitlyn Casulli","startTime":114.45,"endTime":116.73,"body":"position that they were opening"},{"speaker":"Kaitlyn Casulli","startTime":116.73,"endTime":120.3,"body":"up right as I was finishing at"},{"speaker":"Kaitlyn Casulli","startTime":116.73,"endTime":120.3,"body":"Michigan State. So I was able to"},{"speaker":"Kaitlyn Casulli","startTime":120.3,"endTime":123.6,"body":"really kind of transition right"},{"speaker":"Kaitlyn Casulli","startTime":120.3,"endTime":123.6,"body":"away from graduate school into"},{"speaker":"Kaitlyn Casulli","startTime":123.6,"endTime":127.14,"body":"my faculty position here at UGA,"},{"speaker":"Kaitlyn Casulli","startTime":123.6,"endTime":127.14,"body":"and I've been here now for two"},{"speaker":"Kaitlyn Casulli","startTime":127.14,"endTime":128.1,"body":"and a half years."},{"speaker":"Emily Cabrera","startTime":128.37,"endTime":130.65,"body":"So that is really"},{"speaker":"Emily Cabrera","startTime":128.37,"endTime":130.65,"body":"fascinating. And you mentioned"},{"speaker":"Emily Cabrera","startTime":130.68,"endTime":134.88,"body":"that you work with heating and"},{"speaker":"Emily Cabrera","startTime":130.68,"endTime":134.88,"body":"cooling. Is that part of your"},{"speaker":"Emily Cabrera","startTime":134.91,"endTime":136.5,"body":"processing process?"},{"speaker":"Kaitlyn Casulli","startTime":136.56,"endTime":138.96,"body":"Absolutely. So,"},{"speaker":"Kaitlyn Casulli","startTime":136.56,"endTime":138.96,"body":"part of what I do as an"},{"speaker":"Kaitlyn Casulli","startTime":138.96,"endTime":142.32,"body":"Extension specialist is helping"},{"speaker":"Kaitlyn Casulli","startTime":138.96,"endTime":142.32,"body":"companies all around Georgia."},{"speaker":"Kaitlyn Casulli","startTime":142.38,"endTime":146.37,"body":"And as much as I like to think"},{"speaker":"Kaitlyn Casulli","startTime":142.38,"endTime":146.37,"body":"about non-thermal processing and"},{"speaker":"Kaitlyn Casulli","startTime":146.37,"endTime":150.24,"body":"not applying heat to foods to"},{"speaker":"Kaitlyn Casulli","startTime":146.37,"endTime":150.24,"body":"make them microbially safe, I"},{"speaker":"Kaitlyn Casulli","startTime":150.24,"endTime":153.48,"body":"realize that heating is really"},{"speaker":"Kaitlyn Casulli","startTime":150.24,"endTime":153.48,"body":"inherently a part of food"},{"speaker":"Kaitlyn Casulli","startTime":153.48,"endTime":157.41,"body":"processing as a whole. So a"},{"speaker":"Kaitlyn Casulli","startTime":153.48,"endTime":157.41,"body":"majority of our foods still get"},{"speaker":"Kaitlyn Casulli","startTime":157.41,"endTime":160.59,"body":"heated to achieve a food safety"},{"speaker":"Kaitlyn Casulli","startTime":157.41,"endTime":160.59,"body":"outcome. So having that"},{"speaker":"Kaitlyn Casulli","startTime":160.59,"endTime":163.92,"body":"knowledge of the heat transfer"},{"speaker":"Kaitlyn Casulli","startTime":160.59,"endTime":163.92,"body":"helps me integrate it with the"},{"speaker":"Kaitlyn Casulli","startTime":163.95,"endTime":167.73,"body":"microbial inactivation to help"},{"speaker":"Kaitlyn Casulli","startTime":163.95,"endTime":167.73,"body":"lower the risk of people getting"},{"speaker":"Kaitlyn Casulli","startTime":167.73,"endTime":168.21,"body":"sick."},{"speaker":"Emily Cabrera","startTime":168.27,"endTime":170.7,"body":"Does that impact"},{"speaker":"Emily Cabrera","startTime":168.27,"endTime":170.7,"body":"nutritional value?"},{"speaker":"Kaitlyn Casulli","startTime":170.88,"endTime":173.04,"body":"It can."},{"speaker":"Kaitlyn Casulli","startTime":170.88,"endTime":173.04,"body":"Sometimes you can get reduction"},{"speaker":"Kaitlyn Casulli","startTime":173.04,"endTime":177.21,"body":"in things like antioxidants or"},{"speaker":"Kaitlyn Casulli","startTime":173.04,"endTime":177.21,"body":"other beneficial compounds in"},{"speaker":"Kaitlyn Casulli","startTime":177.21,"endTime":179.94,"body":"foods. We're trying to steer"},{"speaker":"Kaitlyn Casulli","startTime":177.21,"endTime":179.94,"body":"people away from heating. But"},{"speaker":"Kaitlyn Casulli","startTime":179.94,"endTime":182.79,"body":"again, this non-thermal"},{"speaker":"Kaitlyn Casulli","startTime":179.94,"endTime":182.79,"body":"processing is very expensive."},{"speaker":"Kaitlyn Casulli","startTime":182.79,"endTime":185.7,"body":"It's equipment intensive, so a"},{"speaker":"Kaitlyn Casulli","startTime":182.79,"endTime":185.7,"body":"lot of people, especially"},{"speaker":"Kaitlyn Casulli","startTime":185.7,"endTime":188.73,"body":"smaller processors, don't have"},{"speaker":"Kaitlyn Casulli","startTime":185.7,"endTime":188.73,"body":"the tools that they need to be"},{"speaker":"Kaitlyn Casulli","startTime":188.73,"endTime":191.4,"body":"able to purchase that equipment"},{"speaker":"Kaitlyn Casulli","startTime":188.73,"endTime":191.4,"body":"and then validate it for the"},{"speaker":"Kaitlyn Casulli","startTime":191.4,"endTime":194.79,"body":"food safety outcome. So it's"},{"speaker":"Kaitlyn Casulli","startTime":191.4,"endTime":194.79,"body":"still very up and coming area"},{"speaker":"Kaitlyn Casulli","startTime":194.82,"endTime":196.17,"body":"for a lot of processors."},{"speaker":"Jordan Powers","startTime":196.2,"endTime":197.46,"body":"So it's"},{"speaker":"Jordan Powers","startTime":196.2,"endTime":197.46,"body":"definitely something where I'm"},{"speaker":"Jordan Powers","startTime":197.46,"endTime":200.49,"body":"hearing all of these words of"},{"speaker":"Jordan Powers","startTime":197.46,"endTime":200.49,"body":"thermal and transfer and all of"},{"speaker":"Jordan Powers","startTime":200.49,"endTime":203.22,"body":"these things I frequently tell"},{"speaker":"Jordan Powers","startTime":200.49,"endTime":203.22,"body":"our scientists, \"Talk to me like"},{"speaker":"Jordan Powers","startTime":203.22,"endTime":204.81,"body":"you're talking to your aunt at"},{"speaker":"Jordan Powers","startTime":203.22,"endTime":204.81,"body":"Thanksgiving.\""},{"speaker":"Kaitlyn Casulli","startTime":205.32,"endTime":205.74,"body":"Yeah, yeah."},{"speaker":"Jordan Powers","startTime":205.74,"endTime":207.21,"body":"Really break this"},{"speaker":"Jordan Powers","startTime":205.74,"endTime":207.21,"body":"down. But it sounds like it's"},{"speaker":"Jordan Powers","startTime":207.21,"endTime":211.44,"body":"really a balance of making sure"},{"speaker":"Jordan Powers","startTime":207.21,"endTime":211.44,"body":"the nutrition stays as high as"},{"speaker":"Jordan Powers","startTime":211.44,"endTime":214.71,"body":"it can while keeping the"},{"speaker":"Jordan Powers","startTime":211.44,"endTime":214.71,"body":"consumer safe."},{"speaker":"Kaitlyn Casulli","startTime":214.74,"endTime":217.2,"body":"Absolutely."},{"speaker":"Kaitlyn Casulli","startTime":214.74,"endTime":217.2,"body":"Yeah. So we have what's called"},{"speaker":"Kaitlyn Casulli","startTime":217.23,"endTime":220.71,"body":"kinetics. So kinetics are just a"},{"speaker":"Kaitlyn Casulli","startTime":217.23,"endTime":220.71,"body":"way of describing the rate of"},{"speaker":"Kaitlyn Casulli","startTime":220.71,"endTime":224.04,"body":"how things degrade over time"},{"speaker":"Kaitlyn Casulli","startTime":220.71,"endTime":224.04,"body":"during a process. We have"},{"speaker":"Kaitlyn Casulli","startTime":224.07,"endTime":227.43,"body":"microbial kinetics and we have"},{"speaker":"Kaitlyn Casulli","startTime":224.07,"endTime":227.43,"body":"chemical kinetics. Microbial"},{"speaker":"Kaitlyn Casulli","startTime":227.43,"endTime":230.07,"body":"kinetics, obviously, we want"},{"speaker":"Kaitlyn Casulli","startTime":227.43,"endTime":230.07,"body":"them to go down to a certain"},{"speaker":"Kaitlyn Casulli","startTime":230.07,"endTime":233.22,"body":"level where we can say the risk"},{"speaker":"Kaitlyn Casulli","startTime":230.07,"endTime":233.22,"body":"is low enough so someone could"},{"speaker":"Kaitlyn Casulli","startTime":233.22,"endTime":236.07,"body":"eat this and not get sick. But"},{"speaker":"Kaitlyn Casulli","startTime":233.22,"endTime":236.07,"body":"we also want to balance that"},{"speaker":"Kaitlyn Casulli","startTime":236.07,"endTime":238.89,"body":"with the chemical kinetics,"},{"speaker":"Kaitlyn Casulli","startTime":236.07,"endTime":238.89,"body":"because those chemical compounds"},{"speaker":"Kaitlyn Casulli","startTime":238.89,"endTime":242.49,"body":"are also going down with the"},{"speaker":"Kaitlyn Casulli","startTime":238.89,"endTime":242.49,"body":"microbial compounds. So how do"},{"speaker":"Kaitlyn Casulli","startTime":242.49,"endTime":245.82,"body":"we really balance those two"},{"speaker":"Kaitlyn Casulli","startTime":242.49,"endTime":245.82,"body":"things and find the ideal"},{"speaker":"Kaitlyn Casulli","startTime":245.82,"endTime":249.72,"body":"process for getting these to be"},{"speaker":"Kaitlyn Casulli","startTime":245.82,"endTime":249.72,"body":"microbial-safe and"},{"speaker":"Kaitlyn Casulli","startTime":249.75,"endTime":253.14,"body":"chemically-nutritive for people?"},{"speaker":"Kaitlyn Casulli","startTime":249.75,"endTime":253.14,"body":"It's playing that balance game,"},{"speaker":"Kaitlyn Casulli","startTime":253.17,"endTime":255.96,"body":"and one of the ways that we can"},{"speaker":"Kaitlyn Casulli","startTime":253.17,"endTime":255.96,"body":"do this is with rapid heating."},{"speaker":"Kaitlyn Casulli","startTime":255.99,"endTime":258.84,"body":"So instead of a very slow"},{"speaker":"Kaitlyn Casulli","startTime":255.99,"endTime":258.84,"body":"heating process where it's"},{"speaker":"Kaitlyn Casulli","startTime":258.84,"endTime":261.39,"body":"taking a really long time,"},{"speaker":"Kaitlyn Casulli","startTime":258.84,"endTime":261.39,"body":"you're getting more of that"},{"speaker":"Kaitlyn Casulli","startTime":261.39,"endTime":264.75,"body":"microbial kinetic destruction,"},{"speaker":"Kaitlyn Casulli","startTime":261.39,"endTime":264.75,"body":"but you're also getting a lot,"},{"speaker":"Kaitlyn Casulli","startTime":264.75,"endTime":267.84,"body":"lot more. So think of a canned"},{"speaker":"Kaitlyn Casulli","startTime":264.75,"endTime":267.84,"body":"food. Looks kind of gross, the"},{"speaker":"Kaitlyn Casulli","startTime":267.84,"endTime":271.17,"body":"color's kind of bad, doesn't"},{"speaker":"Kaitlyn Casulli","startTime":267.84,"endTime":271.17,"body":"taste really great, versus a"},{"speaker":"Kaitlyn Casulli","startTime":271.17,"endTime":273.9,"body":"fresh, cooked green bean or"},{"speaker":"Kaitlyn Casulli","startTime":271.17,"endTime":273.9,"body":"something like that. Tastes a"},{"speaker":"Kaitlyn Casulli","startTime":273.9,"endTime":277.14,"body":"lot better, color's better,"},{"speaker":"Kaitlyn Casulli","startTime":273.9,"endTime":277.14,"body":"nutrient retention is better. So"},{"speaker":"Kaitlyn Casulli","startTime":277.17,"endTime":280.56,"body":"how do we optimize that process"},{"speaker":"Kaitlyn Casulli","startTime":277.17,"endTime":280.56,"body":"to get safe, quality food?"},{"speaker":"Jordan Powers","startTime":280.62,"endTime":282.6,"body":"That is"},{"speaker":"Jordan Powers","startTime":280.62,"endTime":282.6,"body":"fascinating. And I know that I"},{"speaker":"Jordan Powers","startTime":282.6,"endTime":286.17,"body":"am a broken record, but it never"},{"speaker":"Jordan Powers","startTime":282.6,"endTime":286.17,"body":"ceases to amaze me how much"},{"speaker":"Jordan Powers","startTime":286.17,"endTime":288.0,"body":"being in this environment"},{"speaker":"Jordan Powers","startTime":286.17,"endTime":288.0,"body":"changes the way that you think"},{"speaker":"Jordan Powers","startTime":288.0,"endTime":290.97,"body":"about food. I mean, green beans"},{"speaker":"Jordan Powers","startTime":288.0,"endTime":290.97,"body":"are the perfect example. My mom"},{"speaker":"Jordan Powers","startTime":290.97,"endTime":293.46,"body":"always bought frozen because the"},{"speaker":"Jordan Powers","startTime":290.97,"endTime":293.46,"body":"canned green beans just make you"},{"speaker":"Jordan Powers","startTime":293.46,"endTime":294.21,"body":"kind of sad."},{"speaker":"Kaitlyn Casulli","startTime":294.24,"endTime":294.78,"body":"Yep, yep."},{"speaker":"Jordan Powers","startTime":295.47,"endTime":297.84,"body":"But, never really"},{"speaker":"Jordan Powers","startTime":295.47,"endTime":297.84,"body":"thinking that there are"},{"speaker":"Jordan Powers","startTime":297.84,"endTime":301.26,"body":"scientists behind that. Making"},{"speaker":"Jordan Powers","startTime":297.84,"endTime":301.26,"body":"those things happen, which is"},{"speaker":"Jordan Powers","startTime":301.26,"endTime":304.29,"body":"just incredible. And one of the"},{"speaker":"Jordan Powers","startTime":301.26,"endTime":304.29,"body":"things you just touched on was"},{"speaker":"Jordan Powers","startTime":304.32,"endTime":306.75,"body":"helping those producers, and"},{"speaker":"Jordan Powers","startTime":304.32,"endTime":306.75,"body":"especially those smaller"},{"speaker":"Jordan Powers","startTime":306.75,"endTime":309.51,"body":"producers across the state. We"},{"speaker":"Jordan Powers","startTime":306.75,"endTime":309.51,"body":"know that you are involved with"},{"speaker":"Jordan Powers","startTime":309.51,"endTime":311.91,"body":"the newly launched"},{"speaker":"Jordan Powers","startTime":309.51,"endTime":311.91,"body":"Value-addition Institute for"},{"speaker":"Jordan Powers","startTime":311.91,"endTime":315.54,"body":"Business Expansion, or VIBE."},{"speaker":"Jordan Powers","startTime":311.91,"endTime":315.54,"body":"What is this initiative and how"},{"speaker":"Jordan Powers","startTime":315.54,"endTime":317.1,"body":"will it benefit growers in"},{"speaker":"Jordan Powers","startTime":315.54,"endTime":317.1,"body":"Georgia?"},{"speaker":"Kaitlyn Casulli","startTime":317.13,"endTime":320.13,"body":"VIBE is our"},{"speaker":"Kaitlyn Casulli","startTime":317.13,"endTime":320.13,"body":"effort of bringing farmers into"},{"speaker":"Kaitlyn Casulli","startTime":320.13,"endTime":323.61,"body":"value added markets. So instead"},{"speaker":"Kaitlyn Casulli","startTime":320.13,"endTime":323.61,"body":"of selling their produce as"},{"speaker":"Kaitlyn Casulli","startTime":323.61,"endTime":326.61,"body":"fresh, how can they convert that"},{"speaker":"Kaitlyn Casulli","startTime":323.61,"endTime":326.61,"body":"into a food product that's"},{"speaker":"Kaitlyn Casulli","startTime":326.61,"endTime":330.03,"body":"preserved and can be on the"},{"speaker":"Kaitlyn Casulli","startTime":326.61,"endTime":330.03,"body":"shelf for sale for consumers? We"},{"speaker":"Kaitlyn Casulli","startTime":330.03,"endTime":334.83,"body":"see that value-added production"},{"speaker":"Kaitlyn Casulli","startTime":330.03,"endTime":334.83,"body":"is as much capital and labor"},{"speaker":"Kaitlyn Casulli","startTime":334.83,"endTime":338.1,"body":"intensive it can be sometimes,"},{"speaker":"Kaitlyn Casulli","startTime":334.83,"endTime":338.1,"body":"it's much, much more profitable"},{"speaker":"Kaitlyn Casulli","startTime":338.1,"endTime":341.07,"body":"than just fresh sale. The other"},{"speaker":"Kaitlyn Casulli","startTime":338.1,"endTime":341.07,"body":"advantage is you can use product"},{"speaker":"Kaitlyn Casulli","startTime":341.07,"endTime":344.04,"body":"that wouldn't be intended for"},{"speaker":"Kaitlyn Casulli","startTime":341.07,"endTime":344.04,"body":"fresh sale and make that into a"},{"speaker":"Kaitlyn Casulli","startTime":344.04,"endTime":348.0,"body":"value-added process. So think"},{"speaker":"Kaitlyn Casulli","startTime":344.04,"endTime":348.0,"body":"about a pickle, a cucumber that"},{"speaker":"Kaitlyn Casulli","startTime":348.0,"endTime":351.6,"body":"might not be pretty enough,"},{"speaker":"Kaitlyn Casulli","startTime":348.0,"endTime":351.6,"body":"maybe it has bad coloring, or"},{"speaker":"Kaitlyn Casulli","startTime":351.6,"endTime":354.54,"body":"it's shaped in a way that people"},{"speaker":"Kaitlyn Casulli","startTime":351.6,"endTime":354.54,"body":"don't want to buy off the store"},{"speaker":"Kaitlyn Casulli","startTime":354.54,"endTime":357.6,"body":"shelf. You can chop it up, make"},{"speaker":"Kaitlyn Casulli","startTime":354.54,"endTime":357.6,"body":"it into relish, and then you can"},{"speaker":"Kaitlyn Casulli","startTime":357.6,"endTime":360.78,"body":"sell that as relish at much,"},{"speaker":"Kaitlyn Casulli","startTime":357.6,"endTime":360.78,"body":"much higher price than it would"},{"speaker":"Kaitlyn Casulli","startTime":360.78,"endTime":363.48,"body":"be as a cucumber. So really"},{"speaker":"Kaitlyn Casulli","startTime":360.78,"endTime":363.48,"body":"helping these processors"},{"speaker":"Kaitlyn Casulli","startTime":363.48,"endTime":367.32,"body":"navigate, what can they use? How"},{"speaker":"Kaitlyn Casulli","startTime":363.48,"endTime":367.32,"body":"can they use it? Helping them"},{"speaker":"Kaitlyn Casulli","startTime":367.32,"endTime":369.9,"body":"with the product and process"},{"speaker":"Kaitlyn Casulli","startTime":367.32,"endTime":369.9,"body":"development part of it, and then"},{"speaker":"Kaitlyn Casulli","startTime":369.9,"endTime":373.47,"body":"really linking them up with"},{"speaker":"Kaitlyn Casulli","startTime":369.9,"endTime":373.47,"body":"other Georgia resources to fill"},{"speaker":"Kaitlyn Casulli","startTime":373.47,"endTime":376.38,"body":"in the gaps where we don't know"},{"speaker":"Kaitlyn Casulli","startTime":373.47,"endTime":376.38,"body":"what we're doing, quite frankly."},{"speaker":"Kaitlyn Casulli","startTime":376.38,"endTime":379.65,"body":"So I am not an expert on writing"},{"speaker":"Kaitlyn Casulli","startTime":376.38,"endTime":379.65,"body":"a business plan, so I'm going to"},{"speaker":"Kaitlyn Casulli","startTime":379.65,"endTime":382.62,"body":"send them to somebody who knows"},{"speaker":"Kaitlyn Casulli","startTime":379.65,"endTime":382.62,"body":"how to write business plans. I"},{"speaker":"Kaitlyn Casulli","startTime":382.62,"endTime":385.2,"body":"don't know anything about"},{"speaker":"Kaitlyn Casulli","startTime":382.62,"endTime":385.2,"body":"finances. I'm not going to claim"},{"speaker":"Kaitlyn Casulli","startTime":385.2,"endTime":387.93,"body":"to do anyone's finances. So we"},{"speaker":"Kaitlyn Casulli","startTime":385.2,"endTime":387.93,"body":"have people that can help"},{"speaker":"Kaitlyn Casulli","startTime":387.93,"endTime":391.02,"body":"farmers with that aspect of it"},{"speaker":"Kaitlyn Casulli","startTime":387.93,"endTime":391.02,"body":"as well. So really creating"},{"speaker":"Kaitlyn Casulli","startTime":391.02,"endTime":393.93,"body":"those opportunities for them to"},{"speaker":"Kaitlyn Casulli","startTime":391.02,"endTime":393.93,"body":"think about going into"},{"speaker":"Kaitlyn Casulli","startTime":393.96,"endTime":397.62,"body":"value-added processing and then"},{"speaker":"Kaitlyn Casulli","startTime":393.96,"endTime":397.62,"body":"bringing in every piece that we"},{"speaker":"Kaitlyn Casulli","startTime":397.62,"endTime":399.72,"body":"have in Georgia to support that"},{"speaker":"Kaitlyn Casulli","startTime":397.62,"endTime":399.72,"body":"effort."},{"speaker":"Emily Cabrera","startTime":399.81,"endTime":401.85,"body":"It sounds like"},{"speaker":"Emily Cabrera","startTime":399.81,"endTime":401.85,"body":"there's a lot of room for"},{"speaker":"Emily Cabrera","startTime":401.88,"endTime":405.6,"body":"increasing your own"},{"speaker":"Emily Cabrera","startTime":401.88,"endTime":405.6,"body":"collaboration across campus. And"},{"speaker":"Emily Cabrera","startTime":405.63,"endTime":409.62,"body":"we also know that FoodPIC, the"},{"speaker":"Emily Cabrera","startTime":405.63,"endTime":409.62,"body":"Food Product Innovation and"},{"speaker":"Emily Cabrera","startTime":409.62,"endTime":413.1,"body":"Commercialization Center, is"},{"speaker":"Emily Cabrera","startTime":409.62,"endTime":413.1,"body":"down in Griffin, and we can link"},{"speaker":"Emily Cabrera","startTime":413.1,"endTime":417.42,"body":"in the show notes to FoodPIC. Do"},{"speaker":"Emily Cabrera","startTime":413.1,"endTime":417.42,"body":"you work with faculty and staff"},{"speaker":"Emily Cabrera","startTime":417.45,"endTime":420.09,"body":"in FoodPIC in connecting growers"},{"speaker":"Emily Cabrera","startTime":417.45,"endTime":420.09,"body":"down there?"},{"speaker":"Kaitlyn Casulli","startTime":420.12,"endTime":422.79,"body":"So we're really"},{"speaker":"Kaitlyn Casulli","startTime":420.12,"endTime":422.79,"body":"in the beginning stages of the"},{"speaker":"Kaitlyn Casulli","startTime":422.79,"endTime":426.36,"body":"VIBE grant, but we eventually"},{"speaker":"Kaitlyn Casulli","startTime":422.79,"endTime":426.36,"body":"see that if processors have"},{"speaker":"Kaitlyn Casulli","startTime":426.39,"endTime":428.97,"body":"product that they want to make"},{"speaker":"Kaitlyn Casulli","startTime":426.39,"endTime":428.97,"body":"and they really want to scale up"},{"speaker":"Kaitlyn Casulli","startTime":428.97,"endTime":431.4,"body":"very quickly, then that would be"},{"speaker":"Kaitlyn Casulli","startTime":428.97,"endTime":431.4,"body":"something that FoodPIC would"},{"speaker":"Kaitlyn Casulli","startTime":431.4,"endTime":434.28,"body":"handle for them. FoodPIC has a"},{"speaker":"Kaitlyn Casulli","startTime":431.4,"endTime":434.28,"body":"lot of capabilities. They can do"},{"speaker":"Kaitlyn Casulli","startTime":434.28,"endTime":438.15,"body":"canned foods. They can do fluid"},{"speaker":"Kaitlyn Casulli","startTime":434.28,"endTime":438.15,"body":"foods, going through aseptic"},{"speaker":"Kaitlyn Casulli","startTime":438.15,"endTime":441.51,"body":"processing, which is again, high"},{"speaker":"Kaitlyn Casulli","startTime":438.15,"endTime":441.51,"body":"heat, but very quickly heating"},{"speaker":"Kaitlyn Casulli","startTime":441.51,"endTime":444.06,"body":"up, so you retain the quality a"},{"speaker":"Kaitlyn Casulli","startTime":441.51,"endTime":444.06,"body":"little bit better than just"},{"speaker":"Kaitlyn Casulli","startTime":444.06,"endTime":446.97,"body":"regular pasteurization process,"},{"speaker":"Kaitlyn Casulli","startTime":444.06,"endTime":446.97,"body":"where it's heating a little bit"},{"speaker":"Kaitlyn Casulli","startTime":446.97,"endTime":450.81,"body":"slower. So they really have the"},{"speaker":"Kaitlyn Casulli","startTime":446.97,"endTime":450.81,"body":"hands on ability to bring in"},{"speaker":"Kaitlyn Casulli","startTime":450.81,"endTime":453.3,"body":"some of these advanced"},{"speaker":"Kaitlyn Casulli","startTime":450.81,"endTime":453.3,"body":"technologies and the greater"},{"speaker":"Kaitlyn Casulli","startTime":453.33,"endTime":456.96,"body":"processing capacity for smaller"},{"speaker":"Kaitlyn Casulli","startTime":453.33,"endTime":456.96,"body":"processors looking to take that"},{"speaker":"Kaitlyn Casulli","startTime":456.96,"endTime":457.62,"body":"next step."},{"speaker":"Jordan Powers","startTime":457.68,"endTime":458.94,"body":"That is"},{"speaker":"Jordan Powers","startTime":457.68,"endTime":458.94,"body":"incredible. And we did an"},{"speaker":"Jordan Powers","startTime":458.94,"endTime":462.33,"body":"episode with Kevin Mis Solval,"},{"speaker":"Jordan Powers","startTime":458.94,"endTime":462.33,"body":"who is part of FoodPIC, as well"},{"speaker":"Jordan Powers","startTime":462.33,"endTime":464.97,"body":"as the VIBE initiative. So we"},{"speaker":"Jordan Powers","startTime":462.33,"endTime":464.97,"body":"will be sure to link to that"},{"speaker":"Jordan Powers","startTime":464.97,"endTime":466.83,"body":"episode in the show notes,"},{"speaker":"Jordan Powers","startTime":464.97,"endTime":466.83,"body":"because he talks a lot about"},{"speaker":"Jordan Powers","startTime":466.83,"endTime":469.47,"body":"that value-add and"},{"speaker":"Jordan Powers","startTime":466.83,"endTime":469.47,"body":"revolutionizing food products,"},{"speaker":"Jordan Powers","startTime":469.47,"endTime":473.07,"body":"which is, it's just fascinating"},{"speaker":"Jordan Powers","startTime":469.47,"endTime":473.07,"body":"and an amazing opportunity for"},{"speaker":"Jordan Powers","startTime":473.07,"endTime":476.34,"body":"Georgia's growers to increase"},{"speaker":"Jordan Powers","startTime":473.07,"endTime":476.34,"body":"their revenue and kind of"},{"speaker":"Jordan Powers","startTime":476.34,"endTime":478.62,"body":"diversify what they're able to"},{"speaker":"Jordan Powers","startTime":476.34,"endTime":478.62,"body":"offer, and then at the end of"},{"speaker":"Jordan Powers","startTime":478.62,"endTime":481.17,"body":"the day for consumers, change up"},{"speaker":"Jordan Powers","startTime":478.62,"endTime":481.17,"body":"what we get to see on store"},{"speaker":"Jordan Powers","startTime":481.17,"endTime":482.34,"body":"shelves, which is really"},{"speaker":"Jordan Powers","startTime":481.17,"endTime":482.34,"body":"exciting."},{"speaker":"Kaitlyn Casulli","startTime":482.37,"endTime":485.07,"body":"I'll also throw"},{"speaker":"Kaitlyn Casulli","startTime":482.37,"endTime":485.07,"body":"out there that Dr. Carla Schwan,"},{"speaker":"Kaitlyn Casulli","startTime":485.07,"endTime":488.16,"body":"which you mentioned she did"},{"speaker":"Kaitlyn Casulli","startTime":485.07,"endTime":488.16,"body":"another interview. She's also"},{"speaker":"Kaitlyn Casulli","startTime":488.16,"endTime":490.65,"body":"part of the VIBE grant. She's"},{"speaker":"Kaitlyn Casulli","startTime":488.16,"endTime":490.65,"body":"going to help us out a lot with"},{"speaker":"Kaitlyn Casulli","startTime":490.65,"endTime":492.57,"body":"connecting with the FACS side of"},{"speaker":"Kaitlyn Casulli","startTime":490.65,"endTime":492.57,"body":"things."},{"speaker":"Sound Effect","startTime":492.57,"endTime":492.6,"body":"[chime]"},{"speaker":"Jordan Powers","startTime":494.43,"endTime":497.07,"body":"When Kaitlyn says"},{"speaker":"Jordan Powers","startTime":494.43,"endTime":497.07,"body":"the \"FACS side of things,\" she's"},{"speaker":"Jordan Powers","startTime":497.07,"endTime":499.95,"body":"referring to the University of"},{"speaker":"Jordan Powers","startTime":497.07,"endTime":499.95,"body":"Georgia College of Family and"},{"speaker":"Jordan Powers","startTime":499.95,"endTime":503.79,"body":"Consumer Sciences, or FACS. FACS"},{"speaker":"Jordan Powers","startTime":499.95,"endTime":503.79,"body":"promotes wellbeing through"},{"speaker":"Jordan Powers","startTime":503.79,"endTime":506.97,"body":"science-based programs in"},{"speaker":"Jordan Powers","startTime":503.79,"endTime":506.97,"body":"financial planning, housing and"},{"speaker":"Jordan Powers","startTime":506.97,"endTime":510.18,"body":"consumer economics, human"},{"speaker":"Jordan Powers","startTime":506.97,"endTime":510.18,"body":"development and family science,"},{"speaker":"Jordan Powers","startTime":510.21,"endTime":514.11,"body":"nutritional sciences and more."},{"speaker":"Jordan Powers","startTime":510.21,"endTime":514.11,"body":"Many faculty within FACS also"},{"speaker":"Jordan Powers","startTime":514.11,"endTime":517.29,"body":"have appointments within UGA"},{"speaker":"Jordan Powers","startTime":514.11,"endTime":517.29,"body":"Cooperative Extension to provide"},{"speaker":"Jordan Powers","startTime":517.29,"endTime":520.02,"body":"training, disseminate"},{"speaker":"Jordan Powers","startTime":517.29,"endTime":520.02,"body":"research-based publications and"},{"speaker":"Jordan Powers","startTime":520.02,"endTime":523.26,"body":"link individuals, families,"},{"speaker":"Jordan Powers","startTime":520.02,"endTime":523.26,"body":"businesses and communities in"},{"speaker":"Jordan Powers","startTime":523.26,"endTime":526.8,"body":"Georgia to university faculty"},{"speaker":"Jordan Powers","startTime":523.26,"endTime":526.8,"body":"and resources. We'll add a link"},{"speaker":"Jordan Powers","startTime":526.8,"endTime":527.61,"body":"in the show notes."},{"speaker":"Sound Effect","startTime":527.61,"endTime":527.64,"body":"[chime]"},{"speaker":"Kaitlyn Casulli","startTime":529.35,"endTime":531.54,"body":"Where people"},{"speaker":"Kaitlyn Casulli","startTime":529.35,"endTime":531.54,"body":"are producing at home, and maybe"},{"speaker":"Kaitlyn Casulli","startTime":531.54,"endTime":534.48,"body":"they want to take that home"},{"speaker":"Kaitlyn Casulli","startTime":531.54,"endTime":534.48,"body":"based product or cottage food"},{"speaker":"Kaitlyn Casulli","startTime":534.51,"endTime":537.93,"body":"and move it into manufactured"},{"speaker":"Kaitlyn Casulli","startTime":534.51,"endTime":537.93,"body":"foods and look into program"},{"speaker":"Kaitlyn Casulli","startTime":537.93,"endTime":540.96,"body":"assessment and things like that"},{"speaker":"Kaitlyn Casulli","startTime":537.93,"endTime":540.96,"body":"for VIBE, so, another valuable"},{"speaker":"Kaitlyn Casulli","startTime":540.96,"endTime":541.74,"body":"part of our team."},{"speaker":"Jordan Powers","startTime":541.8,"endTime":544.77,"body":"Absolutely, look"},{"speaker":"Jordan Powers","startTime":541.8,"endTime":544.77,"body":"at us go. We've got the whole"},{"speaker":"Jordan Powers","startTime":544.77,"endTime":548.31,"body":"VIBE inititative right here on"},{"speaker":"Jordan Powers","startTime":544.77,"endTime":548.31,"body":"the podcast. I love it."},{"speaker":"Emily Cabrera","startTime":548.61,"endTime":551.43,"body":"You mentioned"},{"speaker":"Emily Cabrera","startTime":548.61,"endTime":551.43,"body":"processors, and it occurred to"},{"speaker":"Emily Cabrera","startTime":551.43,"endTime":554.16,"body":"me that a lot of times when we"},{"speaker":"Emily Cabrera","startTime":551.43,"endTime":554.16,"body":"talk about, like food to table,"},{"speaker":"Emily Cabrera","startTime":554.28,"endTime":557.52,"body":"or we talk about some product"},{"speaker":"Emily Cabrera","startTime":554.28,"endTime":557.52,"body":"being grown in the field, we"},{"speaker":"Emily Cabrera","startTime":557.52,"endTime":559.98,"body":"kind of jump straight to the"},{"speaker":"Emily Cabrera","startTime":557.52,"endTime":559.98,"body":"consumer. But you've mentioned"},{"speaker":"Emily Cabrera","startTime":559.98,"endTime":563.73,"body":"processors. There's that middle"},{"speaker":"Emily Cabrera","startTime":559.98,"endTime":563.73,"body":"ground. There's that middle"},{"speaker":"Emily Cabrera","startTime":563.73,"endTime":567.03,"body":"person that takes that raw"},{"speaker":"Emily Cabrera","startTime":563.73,"endTime":567.03,"body":"material, does something with"},{"speaker":"Emily Cabrera","startTime":567.03,"endTime":571.2,"body":"it, and really takes a lot of"},{"speaker":"Emily Cabrera","startTime":567.03,"endTime":571.2,"body":"input from the growers and from"},{"speaker":"Emily Cabrera","startTime":571.2,"endTime":573.78,"body":"the consumers to make it"},{"speaker":"Emily Cabrera","startTime":571.2,"endTime":573.78,"body":"something. Can you talk a little"},{"speaker":"Emily Cabrera","startTime":573.78,"endTime":576.96,"body":"bit about your collaboration"},{"speaker":"Emily Cabrera","startTime":573.78,"endTime":576.96,"body":"with processors as well?"},{"speaker":"Kaitlyn Casulli","startTime":576.99,"endTime":578.91,"body":"Yeah, yeah. I"},{"speaker":"Kaitlyn Casulli","startTime":576.99,"endTime":578.91,"body":"mean, you've just defined food"},{"speaker":"Kaitlyn Casulli","startTime":578.91,"endTime":581.52,"body":"science right there. It's the"},{"speaker":"Kaitlyn Casulli","startTime":578.91,"endTime":581.52,"body":"science of taking the things"},{"speaker":"Kaitlyn Casulli","startTime":581.52,"endTime":584.19,"body":"that we grow and getting them"},{"speaker":"Kaitlyn Casulli","startTime":581.52,"endTime":584.19,"body":"into a form that the consumers"},{"speaker":"Kaitlyn Casulli","startTime":584.19,"endTime":587.13,"body":"want, and a lot of times,"},{"speaker":"Kaitlyn Casulli","startTime":584.19,"endTime":587.13,"body":"processing is a lot of little"},{"speaker":"Kaitlyn Casulli","startTime":587.13,"endTime":590.73,"body":"steps along the way. So you"},{"speaker":"Kaitlyn Casulli","startTime":587.13,"endTime":590.73,"body":"might have say, wheat coming in"},{"speaker":"Kaitlyn Casulli","startTime":590.73,"endTime":594.18,"body":"from the field, someone turns it"},{"speaker":"Kaitlyn Casulli","startTime":590.73,"endTime":594.18,"body":"into flour, someone purchases"},{"speaker":"Kaitlyn Casulli","startTime":594.18,"endTime":597.54,"body":"that flour, makes it into bread,"},{"speaker":"Kaitlyn Casulli","startTime":594.18,"endTime":597.54,"body":"and then maybe someone buys that"},{"speaker":"Kaitlyn Casulli","startTime":597.54,"endTime":600.78,"body":"bread and makes sandwiches for a"},{"speaker":"Kaitlyn Casulli","startTime":597.54,"endTime":600.78,"body":"retail outlet, or something like"},{"speaker":"Kaitlyn Casulli","startTime":600.78,"endTime":604.35,"body":"that. So processors come in all"},{"speaker":"Kaitlyn Casulli","startTime":600.78,"endTime":604.35,"body":"shapes and sizes, all steps"},{"speaker":"Kaitlyn Casulli","startTime":604.35,"endTime":607.5,"body":"along the supply chain, but a"},{"speaker":"Kaitlyn Casulli","startTime":604.35,"endTime":607.5,"body":"lot of the work that I've done"},{"speaker":"Kaitlyn Casulli","startTime":607.5,"endTime":610.56,"body":"with processors has been"},{"speaker":"Kaitlyn Casulli","startTime":607.5,"endTime":610.56,"body":"thinking about their processing"},{"speaker":"Kaitlyn Casulli","startTime":610.56,"endTime":613.89,"body":"techniques. So the thermal"},{"speaker":"Kaitlyn Casulli","startTime":610.56,"endTime":613.89,"body":"process, someone gets in a bunch"},{"speaker":"Kaitlyn Casulli","startTime":613.89,"endTime":617.61,"body":"of produce they want to make"},{"speaker":"Kaitlyn Casulli","startTime":613.89,"endTime":617.61,"body":"salsa or barbecue sauce, how"},{"speaker":"Kaitlyn Casulli","startTime":617.64,"endTime":621.0,"body":"long and how hot do they need to"},{"speaker":"Kaitlyn Casulli","startTime":617.64,"endTime":621.0,"body":"heat that up to get it to be"},{"speaker":"Kaitlyn Casulli","startTime":621.0,"endTime":624.36,"body":"shelf stable? You know, not only"},{"speaker":"Kaitlyn Casulli","startTime":621.0,"endTime":624.36,"body":"in terms of does it look good"},{"speaker":"Kaitlyn Casulli","startTime":624.36,"endTime":626.82,"body":"and taste good, but is it safe"},{"speaker":"Kaitlyn Casulli","startTime":624.36,"endTime":626.82,"body":"for consumption?"},{"speaker":"Emily Cabrera","startTime":627.48,"endTime":629.76,"body":"Well, switching"},{"speaker":"Emily Cabrera","startTime":627.48,"endTime":629.76,"body":"from your research program in"},{"speaker":"Emily Cabrera","startTime":629.76,"endTime":633.66,"body":"food science to your Extension"},{"speaker":"Emily Cabrera","startTime":629.76,"endTime":633.66,"body":"efforts in beverages, we know"},{"speaker":"Emily Cabrera","startTime":633.66,"endTime":637.38,"body":"that you also focus on brewing"},{"speaker":"Emily Cabrera","startTime":633.66,"endTime":637.38,"body":"science. How does this tie into"},{"speaker":"Emily Cabrera","startTime":637.38,"endTime":639.24,"body":"your overall Extension program?"},{"speaker":"Kaitlyn Casulli","startTime":639.6,"endTime":641.91,"body":"I travel a lot"},{"speaker":"Kaitlyn Casulli","startTime":639.6,"endTime":641.91,"body":"around the state, and one of the"},{"speaker":"Kaitlyn Casulli","startTime":641.91,"endTime":644.82,"body":"things that I like to do when"},{"speaker":"Kaitlyn Casulli","startTime":641.91,"endTime":644.82,"body":"I'm traveling around is see what"},{"speaker":"Kaitlyn Casulli","startTime":644.82,"endTime":647.55,"body":"breweries are around in the"},{"speaker":"Kaitlyn Casulli","startTime":644.82,"endTime":647.55,"body":"area. Especially in rural"},{"speaker":"Kaitlyn Casulli","startTime":647.55,"endTime":651.24,"body":"Georgia, there are not a lot of"},{"speaker":"Kaitlyn Casulli","startTime":647.55,"endTime":651.24,"body":"breweries around. Surprisingly,"},{"speaker":"Kaitlyn Casulli","startTime":651.24,"endTime":654.84,"body":"some areas that I think might"},{"speaker":"Kaitlyn Casulli","startTime":651.24,"endTime":654.84,"body":"have a brewery, don't. So I"},{"speaker":"Kaitlyn Casulli","startTime":654.84,"endTime":658.2,"body":"really want to try and push this"},{"speaker":"Kaitlyn Casulli","startTime":654.84,"endTime":658.2,"body":"craft beverage industry. Not"},{"speaker":"Kaitlyn Casulli","startTime":658.2,"endTime":661.92,"body":"only brewing, but, you know,"},{"speaker":"Kaitlyn Casulli","startTime":658.2,"endTime":661.92,"body":"winemaking, kombucha, mead,"},{"speaker":"Kaitlyn Casulli","startTime":661.95,"endTime":665.64,"body":"coffee, whatever it is, help"},{"speaker":"Kaitlyn Casulli","startTime":661.95,"endTime":665.64,"body":"processors get into those"},{"speaker":"Kaitlyn Casulli","startTime":665.64,"endTime":668.4,"body":"businesses, because craft"},{"speaker":"Kaitlyn Casulli","startTime":665.64,"endTime":668.4,"body":"beverages are booming. I think"},{"speaker":"Kaitlyn Casulli","startTime":668.4,"endTime":672.06,"body":"brewing is kind of a little bit"},{"speaker":"Kaitlyn Casulli","startTime":668.4,"endTime":672.06,"body":"on the flat line, and we've seen"},{"speaker":"Kaitlyn Casulli","startTime":672.06,"endTime":674.97,"body":"a lot of breweries close"},{"speaker":"Kaitlyn Casulli","startTime":672.06,"endTime":674.97,"body":"recently, but there's still"},{"speaker":"Kaitlyn Casulli","startTime":674.97,"endTime":678.18,"body":"people out there that want to"},{"speaker":"Kaitlyn Casulli","startTime":674.97,"endTime":678.18,"body":"start breweries. So I host a"},{"speaker":"Kaitlyn Casulli","startTime":678.18,"endTime":681.48,"body":"workshop each year specifically"},{"speaker":"Kaitlyn Casulli","startTime":678.18,"endTime":681.48,"body":"targeting these people that want"},{"speaker":"Kaitlyn Casulli","startTime":681.48,"endTime":685.05,"body":"to start a brewery, and we bring"},{"speaker":"Kaitlyn Casulli","startTime":681.48,"endTime":685.05,"body":"them in for three days, and we"},{"speaker":"Kaitlyn Casulli","startTime":685.05,"endTime":688.23,"body":"have classroom sessions, you"},{"speaker":"Kaitlyn Casulli","startTime":685.05,"endTime":688.23,"body":"know, panel discussions about"},{"speaker":"Kaitlyn Casulli","startTime":688.23,"endTime":692.19,"body":"taproom culture, how to select"},{"speaker":"Kaitlyn Casulli","startTime":688.23,"endTime":692.19,"body":"and scale your equipment, how to"},{"speaker":"Kaitlyn Casulli","startTime":692.19,"endTime":694.98,"body":"design your brew house. Really"},{"speaker":"Kaitlyn Casulli","startTime":692.19,"endTime":694.98,"body":"kind of all the step by step"},{"speaker":"Kaitlyn Casulli","startTime":694.98,"endTime":698.19,"body":"stuff you need, not so much on"},{"speaker":"Kaitlyn Casulli","startTime":694.98,"endTime":698.19,"body":"the brewing science, more on"},{"speaker":"Kaitlyn Casulli","startTime":698.22,"endTime":701.88,"body":"designing and running your"},{"speaker":"Kaitlyn Casulli","startTime":698.22,"endTime":701.88,"body":"brewing operation. And then in"},{"speaker":"Kaitlyn Casulli","startTime":701.88,"endTime":705.21,"body":"the evenings, we rent out some"},{"speaker":"Kaitlyn Casulli","startTime":701.88,"endTime":705.21,"body":"vans and we drive people around"},{"speaker":"Kaitlyn Casulli","startTime":705.21,"endTime":708.06,"body":"and we offer them brewery tours."},{"speaker":"Kaitlyn Casulli","startTime":705.21,"endTime":708.06,"body":"So it's really just a lot of"},{"speaker":"Kaitlyn Casulli","startTime":708.06,"endTime":708.36,"body":"fun."},{"speaker":"Emily Cabrera","startTime":708.36,"endTime":709.92,"body":"That is so much"},{"speaker":"Emily Cabrera","startTime":708.36,"endTime":709.92,"body":"fun!"},{"speaker":"Kaitlyn Casulli","startTime":709.92,"endTime":712.08,"body":"Last year it"},{"speaker":"Kaitlyn Casulli","startTime":709.92,"endTime":712.08,"body":"was, it was just really cool"},{"speaker":"Kaitlyn Casulli","startTime":712.08,"endTime":715.23,"body":"last year. We start out the day"},{"speaker":"Kaitlyn Casulli","startTime":712.08,"endTime":715.23,"body":"and everybody's really quiet and"},{"speaker":"Kaitlyn Casulli","startTime":715.23,"endTime":717.81,"body":"they don't want to talk to each"},{"speaker":"Kaitlyn Casulli","startTime":715.23,"endTime":717.81,"body":"other, but by the time the van's"},{"speaker":"Kaitlyn Casulli","startTime":717.81,"endTime":720.66,"body":"going back to the hotel, it's a"},{"speaker":"Kaitlyn Casulli","startTime":717.81,"endTime":720.66,"body":"party in there. Everybody's"},{"speaker":"Kaitlyn Casulli","startTime":720.66,"endTime":723.81,"body":"really bustling and networking"},{"speaker":"Kaitlyn Casulli","startTime":720.66,"endTime":723.81,"body":"and enjoying each other's"},{"speaker":"Kaitlyn Casulli","startTime":723.81,"endTime":726.75,"body":"company. It was just really"},{"speaker":"Kaitlyn Casulli","startTime":723.81,"endTime":726.75,"body":"rewarding to see all that. And"},{"speaker":"Kaitlyn Casulli","startTime":726.75,"endTime":729.81,"body":"you know, help grow the brewing"},{"speaker":"Kaitlyn Casulli","startTime":726.75,"endTime":729.81,"body":"network here in Georgia."},{"speaker":"Jordan Powers","startTime":729.93,"endTime":732.03,"body":"That's"},{"speaker":"Jordan Powers","startTime":729.93,"endTime":732.03,"body":"incredible. Changing tunes a"},{"speaker":"Jordan Powers","startTime":732.03,"endTime":734.73,"body":"little bit, earlier this year,"},{"speaker":"Jordan Powers","startTime":732.03,"endTime":734.73,"body":"during the double cicada"},{"speaker":"Jordan Powers","startTime":734.73,"endTime":737.79,"body":"emergence, which I don't think"},{"speaker":"Jordan Powers","startTime":734.73,"endTime":737.79,"body":"any of us will soon forget, you"},{"speaker":"Jordan Powers","startTime":737.79,"endTime":741.99,"body":"wrote a blog post on how to"},{"speaker":"Jordan Powers","startTime":737.79,"endTime":741.99,"body":"harvest, store and prepare"},{"speaker":"Jordan Powers","startTime":741.99,"endTime":745.56,"body":"cicadas for eating. Which I have"},{"speaker":"Jordan Powers","startTime":741.99,"endTime":745.56,"body":"to say, I was fascinated by the"},{"speaker":"Jordan Powers","startTime":745.56,"endTime":748.83,"body":"emergence, not so much with the"},{"speaker":"Jordan Powers","startTime":745.56,"endTime":748.83,"body":"consumption. We will link to"},{"speaker":"Jordan Powers","startTime":748.83,"endTime":751.41,"body":"that blog post in the show"},{"speaker":"Jordan Powers","startTime":748.83,"endTime":751.41,"body":"notes, but tell us how you got"},{"speaker":"Jordan Powers","startTime":751.41,"endTime":753.18,"body":"interested in edible insects."},{"speaker":"Kaitlyn Casulli","startTime":753.21,"endTime":756.45,"body":"The last cicada"},{"speaker":"Kaitlyn Casulli","startTime":753.21,"endTime":756.45,"body":"emergence, it was either in 2020"},{"speaker":"Kaitlyn Casulli","startTime":756.48,"endTime":761.04,"body":"or 2021, and I was in Michigan"},{"speaker":"Kaitlyn Casulli","startTime":756.48,"endTime":761.04,"body":"at the time and driving down to"},{"speaker":"Kaitlyn Casulli","startTime":761.04,"endTime":763.86,"body":"visit my parents in North"},{"speaker":"Kaitlyn Casulli","startTime":761.04,"endTime":763.86,"body":"Carolina, and I went through"},{"speaker":"Kaitlyn Casulli","startTime":763.86,"endTime":766.98,"body":"West Virginia, and I camped"},{"speaker":"Kaitlyn Casulli","startTime":763.86,"endTime":766.98,"body":"overnight. I just remembered the"},{"speaker":"Kaitlyn Casulli","startTime":766.98,"endTime":770.49,"body":"next morning walking out and"},{"speaker":"Kaitlyn Casulli","startTime":766.98,"endTime":770.49,"body":"seeing all these cicadas"},{"speaker":"Kaitlyn Casulli","startTime":770.61,"endTime":774.3,"body":"everywhere. It was just like the"},{"speaker":"Kaitlyn Casulli","startTime":770.61,"endTime":774.3,"body":"most unreal thing I've ever"},{"speaker":"Kaitlyn Casulli","startTime":774.3,"endTime":778.59,"body":"seen. I think at that point, I"},{"speaker":"Kaitlyn Casulli","startTime":774.3,"endTime":778.59,"body":"had heard of the idea of eating"},{"speaker":"Kaitlyn Casulli","startTime":778.59,"endTime":781.98,"body":"insects and the cicada emergence"},{"speaker":"Kaitlyn Casulli","startTime":778.59,"endTime":781.98,"body":"that was forthcoming at the"},{"speaker":"Kaitlyn Casulli","startTime":781.98,"endTime":785.52,"body":"time. And one of my advisors,"},{"speaker":"Kaitlyn Casulli","startTime":781.98,"endTime":785.52,"body":"Don Schaffner, at Rutgers"},{"speaker":"Kaitlyn Casulli","startTime":785.52,"endTime":789.78,"body":"University, had a student from"},{"speaker":"Kaitlyn Casulli","startTime":785.52,"endTime":789.78,"body":"Princeton High School in his lab"},{"speaker":"Kaitlyn Casulli","startTime":789.78,"endTime":792.42,"body":"over the summer, and he was"},{"speaker":"Kaitlyn Casulli","startTime":789.78,"endTime":792.42,"body":"doing things with edible insects"},{"speaker":"Kaitlyn Casulli","startTime":792.42,"endTime":794.85,"body":"as well. So I was like, \"Oh,"},{"speaker":"Kaitlyn Casulli","startTime":792.42,"endTime":794.85,"body":"this is really cool. Let's"},{"speaker":"Kaitlyn Casulli","startTime":794.85,"endTime":797.64,"body":"collaborate. Let's talk about"},{"speaker":"Kaitlyn Casulli","startTime":794.85,"endTime":797.64,"body":"this.\" I never really got the"},{"speaker":"Kaitlyn Casulli","startTime":797.64,"endTime":800.31,"body":"research program off the ground"},{"speaker":"Kaitlyn Casulli","startTime":797.64,"endTime":800.31,"body":"that I wanted to do, you know,"},{"speaker":"Kaitlyn Casulli","startTime":800.31,"endTime":803.04,"body":"more science around the food"},{"speaker":"Kaitlyn Casulli","startTime":800.31,"endTime":803.04,"body":"safety aspects of edible"},{"speaker":"Kaitlyn Casulli","startTime":803.04,"endTime":805.83,"body":"insects, but I thought that this"},{"speaker":"Kaitlyn Casulli","startTime":803.04,"endTime":805.83,"body":"double emergence seemed like the"},{"speaker":"Kaitlyn Casulli","startTime":805.83,"endTime":808.8,"body":"perfect opportunity to spread"},{"speaker":"Kaitlyn Casulli","startTime":805.83,"endTime":808.8,"body":"some of the knowledge, some of"},{"speaker":"Kaitlyn Casulli","startTime":808.8,"endTime":811.35,"body":"the literature review and some"},{"speaker":"Kaitlyn Casulli","startTime":808.8,"endTime":811.35,"body":"of the experiments that this"},{"speaker":"Kaitlyn Casulli","startTime":811.35,"endTime":814.14,"body":"high school student had done,"},{"speaker":"Kaitlyn Casulli","startTime":811.35,"endTime":814.14,"body":"now an undergrad at Cornell,"},{"speaker":"Kaitlyn Casulli","startTime":814.17,"endTime":817.32,"body":"just to spread that knowledge to"},{"speaker":"Kaitlyn Casulli","startTime":814.17,"endTime":817.32,"body":"Georgia and really kind of catch"},{"speaker":"Kaitlyn Casulli","startTime":817.32,"endTime":820.17,"body":"people's eye and make them think"},{"speaker":"Kaitlyn Casulli","startTime":817.32,"endTime":820.17,"body":"about protein in a different"},{"speaker":"Kaitlyn Casulli","startTime":820.17,"endTime":823.65,"body":"way. Insects contain a lot of"},{"speaker":"Kaitlyn Casulli","startTime":820.17,"endTime":823.65,"body":"great protein, and the cicadas"},{"speaker":"Kaitlyn Casulli","startTime":823.65,"endTime":826.62,"body":"were all over the place. So it's"},{"speaker":"Kaitlyn Casulli","startTime":823.65,"endTime":826.62,"body":"almost like getting a free"},{"speaker":"Kaitlyn Casulli","startTime":826.62,"endTime":829.83,"body":"steak, but maybe not quite,"},{"speaker":"Kaitlyn Casulli","startTime":826.62,"endTime":829.83,"body":"depending on how you think about"},{"speaker":"Kaitlyn Casulli","startTime":829.83,"endTime":829.95,"body":"it."},{"speaker":"Jordan Powers","startTime":830.55,"endTime":833.31,"body":"[laughter] Okay,"},{"speaker":"Jordan Powers","startTime":830.55,"endTime":833.31,"body":"so have you eaten cicadas?"},{"speaker":"Kaitlyn Casulli","startTime":833.34,"endTime":836.4,"body":"I have not"},{"speaker":"Kaitlyn Casulli","startTime":833.34,"endTime":836.4,"body":"eaten cicadas, but I did eat a"},{"speaker":"Kaitlyn Casulli","startTime":836.43,"endTime":840.39,"body":"cricket granola bar one time."},{"speaker":"Kaitlyn Casulli","startTime":836.43,"endTime":840.39,"body":"Once you get past why it's so"},{"speaker":"Kaitlyn Casulli","startTime":840.39,"endTime":844.11,"body":"crunchy, it's it's not so bad,"},{"speaker":"Kaitlyn Casulli","startTime":840.39,"endTime":844.11,"body":"like the flavor is okay. I think"},{"speaker":"Kaitlyn Casulli","startTime":844.11,"endTime":846.45,"body":"that a lot of research and"},{"speaker":"Kaitlyn Casulli","startTime":844.11,"endTime":846.45,"body":"development still needs to go"},{"speaker":"Kaitlyn Casulli","startTime":846.45,"endTime":849.57,"body":"into how can we use these"},{"speaker":"Kaitlyn Casulli","startTime":846.45,"endTime":849.57,"body":"insects? You know, maybe it's"},{"speaker":"Kaitlyn Casulli","startTime":849.57,"endTime":852.27,"body":"not grinding them up and putting"},{"speaker":"Kaitlyn Casulli","startTime":849.57,"endTime":852.27,"body":"them directly in the granola"},{"speaker":"Kaitlyn Casulli","startTime":852.27,"endTime":855.24,"body":"bar. Maybe it's extracting the"},{"speaker":"Kaitlyn Casulli","startTime":852.27,"endTime":855.24,"body":"protein and then using that"},{"speaker":"Kaitlyn Casulli","startTime":855.24,"endTime":857.22,"body":"protein to develop new products."},{"speaker":"Jordan Powers","startTime":857.25,"endTime":859.35,"body":"That makes sense."},{"speaker":"Jordan Powers","startTime":857.25,"endTime":859.35,"body":"I have also had a cricket"},{"speaker":"Jordan Powers","startTime":859.35,"endTime":863.1,"body":"protein bar. I've also consumed"},{"speaker":"Jordan Powers","startTime":859.35,"endTime":863.1,"body":"an ant lemon pound cake, which"},{"speaker":"Jordan Powers","startTime":863.1,"endTime":865.89,"body":"shameless plug for Insectival,"},{"speaker":"Jordan Powers","startTime":863.1,"endTime":865.89,"body":"we can link to that in the show"},{"speaker":"Jordan Powers","startTime":865.89,"endTime":868.92,"body":"notes, but some of our experts"},{"speaker":"Jordan Powers","startTime":865.89,"endTime":868.92,"body":"are at that amazing annual event"},{"speaker":"Jordan Powers","startTime":868.92,"endTime":871.29,"body":"and the Botanical Garden, and"},{"speaker":"Jordan Powers","startTime":868.92,"endTime":871.29,"body":"there's an array of different"},{"speaker":"Jordan Powers","startTime":871.29,"endTime":874.17,"body":"insect snacks you can try. And I"},{"speaker":"Jordan Powers","startTime":871.29,"endTime":874.17,"body":"have to say, if I didn't look"},{"speaker":"Jordan Powers","startTime":874.17,"endTime":877.29,"body":"down and see the ants, I would"},{"speaker":"Jordan Powers","startTime":874.17,"endTime":877.29,"body":"think I was eating a lemon poppy"},{"speaker":"Jordan Powers","startTime":877.29,"endTime":880.26,"body":"seed something. And then you"},{"speaker":"Jordan Powers","startTime":877.29,"endTime":880.26,"body":"look down and there's legs, and"},{"speaker":"Jordan Powers","startTime":880.26,"endTime":883.8,"body":"you have to look away quickly."},{"speaker":"Jordan Powers","startTime":880.26,"endTime":883.8,"body":"But it's a lot of fun."},{"speaker":"Emily Cabrera","startTime":883.86,"endTime":886.68,"body":"So is there such"},{"speaker":"Emily Cabrera","startTime":883.86,"endTime":886.68,"body":"a thing as a typical day for"},{"speaker":"Emily Cabrera","startTime":886.68,"endTime":888.3,"body":"you, and what does that look"},{"speaker":"Emily Cabrera","startTime":886.68,"endTime":888.3,"body":"like?"},{"speaker":"Kaitlyn Casulli","startTime":888.33,"endTime":891.84,"body":"First of all,"},{"speaker":"Kaitlyn Casulli","startTime":888.33,"endTime":891.84,"body":"no [laughter]. A lot of things"},{"speaker":"Kaitlyn Casulli","startTime":891.84,"endTime":895.05,"body":"that I do on a day-to-day basis"},{"speaker":"Kaitlyn Casulli","startTime":891.84,"endTime":895.05,"body":"are these process approvals,"},{"speaker":"Kaitlyn Casulli","startTime":895.05,"endTime":897.57,"body":"where I was talking about"},{"speaker":"Kaitlyn Casulli","startTime":895.05,"endTime":897.57,"body":"helping the processor figure out"},{"speaker":"Kaitlyn Casulli","startTime":897.57,"endTime":900.51,"body":"how long and how hot, and then"},{"speaker":"Kaitlyn Casulli","startTime":897.57,"endTime":900.51,"body":"issuing a letter to them,"},{"speaker":"Kaitlyn Casulli","startTime":900.51,"endTime":903.48,"body":"describing their process and"},{"speaker":"Kaitlyn Casulli","startTime":900.51,"endTime":903.48,"body":"helping them understand which"},{"speaker":"Kaitlyn Casulli","startTime":903.48,"endTime":906.18,"body":"regulations they have to comply"},{"speaker":"Kaitlyn Casulli","startTime":903.48,"endTime":906.18,"body":"with. Food processing in"},{"speaker":"Kaitlyn Casulli","startTime":906.18,"endTime":908.88,"body":"general, is a lot of"},{"speaker":"Kaitlyn Casulli","startTime":906.18,"endTime":908.88,"body":"regulations. That's a lot of"},{"speaker":"Kaitlyn Casulli","startTime":908.88,"endTime":911.7,"body":"what I deal with. But another"},{"speaker":"Kaitlyn Casulli","startTime":908.88,"endTime":911.7,"body":"day could look like sitting at"},{"speaker":"Kaitlyn Casulli","startTime":911.7,"endTime":914.73,"body":"my desk writing a manuscript,"},{"speaker":"Kaitlyn Casulli","startTime":911.7,"endTime":914.73,"body":"writing a proposal, kind of the"},{"speaker":"Kaitlyn Casulli","startTime":914.73,"endTime":918.51,"body":"boring stuff, but really what I"},{"speaker":"Kaitlyn Casulli","startTime":914.73,"endTime":918.51,"body":"love is going out and meeting"},{"speaker":"Kaitlyn Casulli","startTime":918.51,"endTime":921.9,"body":"people. Being in the industry."},{"speaker":"Kaitlyn Casulli","startTime":918.51,"endTime":921.9,"body":"You know, last week, I went out"},{"speaker":"Kaitlyn Casulli","startTime":921.9,"endTime":925.29,"body":"and met with a farmer down in"},{"speaker":"Kaitlyn Casulli","startTime":921.9,"endTime":925.29,"body":"LaGrange area, and that was just"},{"speaker":"Kaitlyn Casulli","startTime":925.29,"endTime":927.99,"body":"a lot of fun, you know, going to"},{"speaker":"Kaitlyn Casulli","startTime":925.29,"endTime":927.99,"body":"see his property, see the"},{"speaker":"Kaitlyn Casulli","startTime":927.99,"endTime":931.59,"body":"facility that he wants to use"},{"speaker":"Kaitlyn Casulli","startTime":927.99,"endTime":931.59,"body":"for producing food, and just"},{"speaker":"Kaitlyn Casulli","startTime":931.59,"endTime":934.26,"body":"making that personal connection"},{"speaker":"Kaitlyn Casulli","startTime":931.59,"endTime":934.26,"body":"and having a conversation."},{"speaker":"Jordan Powers","startTime":934.5,"endTime":936.6,"body":"It all just goes"},{"speaker":"Jordan Powers","startTime":934.5,"endTime":936.6,"body":"back to being such an incredible"},{"speaker":"Jordan Powers","startTime":936.6,"endTime":940.41,"body":"resource for the growers and the"},{"speaker":"Jordan Powers","startTime":936.6,"endTime":940.41,"body":"processors in the state. We also"},{"speaker":"Jordan Powers","startTime":940.41,"endTime":942.42,"body":"know that you're involved in the"},{"speaker":"Jordan Powers","startTime":940.41,"endTime":942.42,"body":"Flavor of Georgia food product"},{"speaker":"Jordan Powers","startTime":942.42,"endTime":945.03,"body":"competition. We did a wonderful"},{"speaker":"Jordan Powers","startTime":942.42,"endTime":945.03,"body":"episode with Laurel Dunn on"},{"speaker":"Jordan Powers","startTime":945.03,"endTime":947.91,"body":"that, so we will link to that in"},{"speaker":"Jordan Powers","startTime":945.03,"endTime":947.91,"body":"the show notes as well. So I"},{"speaker":"Jordan Powers","startTime":947.91,"endTime":951.9,"body":"think it was fascinating to hear"},{"speaker":"Jordan Powers","startTime":947.91,"endTime":951.9,"body":"that your interest in food"},{"speaker":"Jordan Powers","startTime":951.9,"endTime":954.36,"body":"science kicked off in high"},{"speaker":"Jordan Powers","startTime":951.9,"endTime":954.36,"body":"school. I don't think many"},{"speaker":"Jordan Powers","startTime":954.36,"endTime":956.61,"body":"people can say that they're"},{"speaker":"Jordan Powers","startTime":954.36,"endTime":956.61,"body":"doing what they wanted to do"},{"speaker":"Jordan Powers","startTime":956.61,"endTime":960.21,"body":"when they were a kid, but here"},{"speaker":"Jordan Powers","startTime":956.61,"endTime":960.21,"body":"you are doing it. So for those"},{"speaker":"Jordan Powers","startTime":960.21,"endTime":963.18,"body":"people who may be in high school"},{"speaker":"Jordan Powers","startTime":960.21,"endTime":963.18,"body":"or may be even in undergrad,"},{"speaker":"Jordan Powers","startTime":963.18,"endTime":965.46,"body":"saying, \"What do I want to be"},{"speaker":"Jordan Powers","startTime":963.18,"endTime":965.46,"body":"when I grow up?\" Why should"},{"speaker":"Jordan Powers","startTime":965.46,"endTime":967.26,"body":"somebody study food science and"},{"speaker":"Jordan Powers","startTime":965.46,"endTime":967.26,"body":"technology?"},{"speaker":"Kaitlyn Casulli","startTime":967.29,"endTime":969.24,"body":"Kind of the"},{"speaker":"Kaitlyn Casulli","startTime":967.29,"endTime":969.24,"body":"reason I got into it is it's"},{"speaker":"Kaitlyn Casulli","startTime":969.24,"endTime":972.78,"body":"very hands on. You get to see"},{"speaker":"Kaitlyn Casulli","startTime":969.24,"endTime":972.78,"body":"what you're doing. So my journey"},{"speaker":"Kaitlyn Casulli","startTime":972.78,"endTime":975.63,"body":"in food science started out in a"},{"speaker":"Kaitlyn Casulli","startTime":972.78,"endTime":975.63,"body":"food micro lab where I was"},{"speaker":"Kaitlyn Casulli","startTime":975.63,"endTime":978.54,"body":"doing, like, a lot of DNA"},{"speaker":"Kaitlyn Casulli","startTime":975.63,"endTime":978.54,"body":"extraction and stuff like that."},{"speaker":"Kaitlyn Casulli","startTime":978.57,"endTime":981.45,"body":"It just really did not spark my"},{"speaker":"Kaitlyn Casulli","startTime":978.57,"endTime":981.45,"body":"interest because I couldn't see"},{"speaker":"Kaitlyn Casulli","startTime":981.45,"endTime":984.12,"body":"DNA, you know, you can't see"},{"speaker":"Kaitlyn Casulli","startTime":981.45,"endTime":984.12,"body":"what's going on, so you really"},{"speaker":"Kaitlyn Casulli","startTime":984.12,"endTime":986.49,"body":"don't know whether it's"},{"speaker":"Kaitlyn Casulli","startTime":984.12,"endTime":986.49,"body":"successful or not. But if you're"},{"speaker":"Kaitlyn Casulli","startTime":986.49,"endTime":989.34,"body":"making a food product, if you're"},{"speaker":"Kaitlyn Casulli","startTime":986.49,"endTime":989.34,"body":"making it on a large scale, and"},{"speaker":"Kaitlyn Casulli","startTime":989.34,"endTime":992.04,"body":"you're processing it, you can"},{"speaker":"Kaitlyn Casulli","startTime":989.34,"endTime":992.04,"body":"see what it looks like going in,"},{"speaker":"Kaitlyn Casulli","startTime":992.07,"endTime":994.38,"body":"and then you see what it looks"},{"speaker":"Kaitlyn Casulli","startTime":992.07,"endTime":994.38,"body":"like coming out. And that, to"},{"speaker":"Kaitlyn Casulli","startTime":994.38,"endTime":998.55,"body":"me, is just very rewarding and a"},{"speaker":"Kaitlyn Casulli","startTime":994.38,"endTime":998.55,"body":"cool thing to see. I'll also"},{"speaker":"Kaitlyn Casulli","startTime":998.55,"endTime":1002.09,"body":"say, you know, try a bunch of"},{"speaker":"Kaitlyn Casulli","startTime":998.55,"endTime":1002.09,"body":"things. Find out where maybe"},{"speaker":"Kaitlyn Casulli","startTime":1002.09,"endTime":1005.42,"body":"your interest would lie, but the"},{"speaker":"Kaitlyn Casulli","startTime":1002.09,"endTime":1005.42,"body":"food industry is a great place"},{"speaker":"Kaitlyn Casulli","startTime":1005.42,"endTime":1008.87,"body":"to be, no matter what you do, if"},{"speaker":"Kaitlyn Casulli","startTime":1005.42,"endTime":1008.87,"body":"you want to go into chemistry,"},{"speaker":"Kaitlyn Casulli","startTime":1008.87,"endTime":1013.25,"body":"processing, microbiology, or"},{"speaker":"Kaitlyn Casulli","startTime":1008.87,"endTime":1013.25,"body":"even sales, marketing,"},{"speaker":"Kaitlyn Casulli","startTime":1013.28,"endTime":1016.91,"body":"communications, all of these"},{"speaker":"Kaitlyn Casulli","startTime":1013.28,"endTime":1016.91,"body":"things come together to make the"},{"speaker":"Kaitlyn Casulli","startTime":1016.91,"endTime":1020.78,"body":"food industry. So no matter what"},{"speaker":"Kaitlyn Casulli","startTime":1016.91,"endTime":1020.78,"body":"your interest is, you can find a"},{"speaker":"Kaitlyn Casulli","startTime":1020.78,"endTime":1022.37,"body":"place in the food industry."},{"speaker":"Emily Cabrera","startTime":1022.4,"endTime":1023.93,"body":"Yeah, it's"},{"speaker":"Emily Cabrera","startTime":1022.4,"endTime":1023.93,"body":"something that touches all of"},{"speaker":"Emily Cabrera","startTime":1023.93,"endTime":1025.4,"body":"our lives every day, all day."},{"speaker":"Kaitlyn Casulli","startTime":1025.4,"endTime":1028.13,"body":"Yeah. And you"},{"speaker":"Kaitlyn Casulli","startTime":1025.4,"endTime":1028.13,"body":"can't just make a good food"},{"speaker":"Kaitlyn Casulli","startTime":1028.13,"endTime":1030.38,"body":"product and expect it to be"},{"speaker":"Kaitlyn Casulli","startTime":1028.13,"endTime":1030.38,"body":"successful. You have to have"},{"speaker":"Kaitlyn Casulli","startTime":1030.38,"endTime":1033.29,"body":"someone marketing it. You have"},{"speaker":"Kaitlyn Casulli","startTime":1030.38,"endTime":1033.29,"body":"to have someone creating the ads"},{"speaker":"Kaitlyn Casulli","startTime":1033.29,"endTime":1036.26,"body":"and the commercials to push it"},{"speaker":"Kaitlyn Casulli","startTime":1033.29,"endTime":1036.26,"body":"out there into the world. So"},{"speaker":"Kaitlyn Casulli","startTime":1036.29,"endTime":1038.51,"body":"yes, it's just endless"},{"speaker":"Kaitlyn Casulli","startTime":1036.29,"endTime":1038.51,"body":"opportunity."},{"speaker":"Jordan Powers","startTime":1038.9,"endTime":1041.06,"body":"That's inspiring."},{"speaker":"Jordan Powers","startTime":1038.9,"endTime":1041.06,"body":"Well, Kaitlyn, thank you for"},{"speaker":"Jordan Powers","startTime":1041.06,"endTime":1043.64,"body":"taking the time to come in"},{"speaker":"Jordan Powers","startTime":1041.06,"endTime":1043.64,"body":"today. We know that your days"},{"speaker":"Jordan Powers","startTime":1043.64,"endTime":1047.09,"body":"vary immensely, whether you're"},{"speaker":"Jordan Powers","startTime":1043.64,"endTime":1047.09,"body":"in the office, in the lab, out"},{"speaker":"Jordan Powers","startTime":1047.09,"endTime":1049.82,"body":"with a grower or a processor,"},{"speaker":"Jordan Powers","startTime":1047.09,"endTime":1049.82,"body":"but we appreciate you carving a"},{"speaker":"Jordan Powers","startTime":1049.82,"endTime":1053.33,"body":"little bit of time out to come"},{"speaker":"Jordan Powers","startTime":1049.82,"endTime":1053.33,"body":"on the podcast today. So thanks"},{"speaker":"Jordan Powers","startTime":1053.33,"endTime":1053.87,"body":"so much."},{"speaker":"Kaitlyn Casulli","startTime":1053.96,"endTime":1055.76,"body":"It was a"},{"speaker":"Kaitlyn Casulli","startTime":1053.96,"endTime":1055.76,"body":"pleasure to be here. I'm happy"},{"speaker":"Kaitlyn Casulli","startTime":1055.76,"endTime":1059.72,"body":"to share my experiences, and"},{"speaker":"Kaitlyn Casulli","startTime":1055.76,"endTime":1059.72,"body":"just glad to be in food science"},{"speaker":"Kaitlyn Casulli","startTime":1059.72,"endTime":1062.96,"body":"and have the opportunity to do"},{"speaker":"Kaitlyn Casulli","startTime":1059.72,"endTime":1062.96,"body":"the things that I always wanted"},{"speaker":"Kaitlyn Casulli","startTime":1062.96,"endTime":1063.32,"body":"to do."},{"speaker":"Jordan Powers","startTime":1063.47,"endTime":1065.12,"body":"It's inspiring"},{"speaker":"Jordan Powers","startTime":1063.47,"endTime":1065.12,"body":"for sure."},{"speaker":"Sound Effect","startTime":1065.12,"endTime":1065.15,"body":"[music]"},{"speaker":"Jordan Powers","startTime":1066.08,"endTime":1067.4,"body":"Thanks for"},{"speaker":"Jordan Powers","startTime":1066.08,"endTime":1067.4,"body":"listening to Cultivating"},{"speaker":"Jordan Powers","startTime":1067.4,"endTime":1071.51,"body":"Curiosity, a podcast produced by"},{"speaker":"Jordan Powers","startTime":1067.4,"endTime":1071.51,"body":"the UGA College of Agricultural"},{"speaker":"Jordan Powers","startTime":1071.51,"endTime":1074.45,"body":"and Environmental Sciences. A"},{"speaker":"Jordan Powers","startTime":1071.51,"endTime":1074.45,"body":"special thanks to Mason"},{"speaker":"Jordan Powers","startTime":1074.45,"endTime":1077.33,"body":"McClintock for our music and"},{"speaker":"Jordan Powers","startTime":1074.45,"endTime":1077.33,"body":"sound effects. Find more"},{"speaker":"Jordan Powers","startTime":1077.33,"endTime":1079.46,"body":"episodes wherever you get your"},{"speaker":"Jordan Powers","startTime":1077.33,"endTime":1079.46,"body":"podcasts."}]}