Jun 1, 2026 · 27 min · 8 segments
Caleb Goossen (MOFGA) provides some practical guidance on understanding the good and bad byproducts of microbial activity, while we traverse current and historical approaches for capturing heat for…
Sazan RahmanGuest[upbeat music] This is Serious Grower Podcast.
I'm Anna, I'm an entomologist, I'm a scientist, and I am using this podcast to talk to all kinds of growers and eaters who are serious about their farms, their gardens, their local food systems, and I am asking, how can science help? Today's co-host is Caleb Goossen.
Caleb is an educator and a scientist, and you might recognize his name if you follow him on Instagram @organiccropspecialist or subscribe to his newsletter from Maine Organic Farmers and Gardeners Association.
This week's episode is kind of a part two to a conversation we had a few weeks ago about some Montana-grown figs that failed to thrive on top of a hugelmound, where me and Casey tried to guess what went wrong, while Caleb ever so patiently explained some very complicated soil chemistry to us, and he was a real trooper and hung in there no matter how many times he was interrupted by choice interjections like this one.
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[upbeat music] This is Serious Grower Podcast.
I'm Anna, I'm an entomologist, I'm a scientist, and I am using this podcast to talk to all kinds of growers and eaters who are serious about their farms, their gardens, their local food systems, and I am asking, how can science help? Today's co-host is Caleb Goossen.
Caleb is an educator and a scientist, and you might recognize his name if you follow him on Instagram @organiccropspecialist or subscribe to his newsletter from Maine Organic Farmers and Gardeners Association.
This week's episode is kind of a part two to a conversation we had a few weeks ago about some Montana-grown figs that failed to thrive on top of a hugelmound, where me and Casey tried to guess what went wrong, while Caleb ever so patiently explained some very complicated soil chemistry to us, and he was a real trooper and hung in there no matter how many times he was interrupted by choice interjections like this one.
