This episode explores hemp with two great guests – Ali Easson and Professor Wendy Russell.



Ali shares her experience of growing hemp in Scotland including the environmental benefits seen on the farm, and how to use hemp products in the kitchen.



Wendy provides fascinating insights from her research at Aberdeen's Rowett Institute on hemp, including how it can be used to improve the nutrition of eggs, burgers and baked goods.





Useful links 



To find out more about Ali’s hemp products, check out the ‘Hemp it up’ website and find her on social media: Instagram and Facebook



Find out more about Professor Wendy Russell at: https://www.abdn.ac.uk/people/w.russell



And, if you want to read some recently published research on hemp from the Rowett Institute check out these papers below:



Ramos-Sanchez et al (2025) Evaluation of protein solubility, lipid oxidative stability and physical properties of hemp seed-based foods and by-products. Food Science & Nutrition 13(9): e70954



Ramos-Sanchez et al (2025) Hemp Seed-Based Foods and Processing By-Products Are Sustainable Rich Sources of Nutrients and Plant Metabolites Supporting Dietary Biodiversity, Health, and Nutritional Needs. Foods 14(5): 875



Dogbe et al (2024) An analysis of the current and potential market opportunities for hempseed and fibre: the case of Scotland? Agriculture & Food Security 13(57).



 

ClimateXChange is hosting an event on ‘The economic potential of hemp in a changing Scottish climate’. Its on Monday 10th November at the Edinburgh Futures Institute. More details are on Eventbrite



  



Intro/Outro music produced by James Mosaic James Mosaic | Free Listening on SoundCloud