Jennifer's Twist

Episode 13: The Simple Green Heidi Richter by Jennifer's Twist

Jennifer speaks with Chad Sarno, raw chef turned vegan who has cooked in plant-based restaurants across the world and recently launched Wicked Healthy Food with his brother, Derek.

Jennifer speaks with Andrew Farley, baker/bread maker at High Street Cafe in Philadelphia. Since the time of this interview, Andrew has moved on to being check at the High Street Bakery.

Jennifer speaks with Alexandra Daum, the woman behind the seasonal recipe blog Occasionally Eggs. After completing a degree in anthropology of food, Alexandra chose a more creative outlet to express her passion for food. Learn more about Alexandra and her recipe blog.

Jennifer speaks with Meredith Youngston, vegan chef behind the blog Earth and Oven.

Jennifer speaks with Ian Moroney, Hilary Bor and their team at Pumpkin Restaurant. Pumpkin was one of the first farm to table restaurants in Philadelphia and has been thriving on South Street even before the neighborhood was hot. They are true to their mission.

Jennifer speaks with Patrick Gigliotti, master pickler at New Road Brinery in Philadelphia.

Jennifer speaks with Aimee Olexy, chef / restaurateur behind the Talula's empire including Talula's Garden, Talula's Table, Talula's Daily and The Love.

Marissa McClellan is a master of canning pickled and fermented goods in addition to sweet jams and jellies. She resides in Philadelphia, PA where she teaches classes about canning. She has authored several books and hosts a podcast of her own called, "Local Mouthful." Learn what inspired her to pick up canning, how to make jams/jellies with alternatives to cane sugar, how to use the pits from stone fruits, which CSA she supports, and more.

Castle Valley Mill is a stone grinding mill in the heart of Bucks County, PA that dates back to the 1700's. Mark and Fran Fischer restored the mill and have been stone grinding grains since 2010. Learn about the history of the mill, the process of stone grinding, the nutritional benefits of consuming stone ground grains compared with commercially ground grains, why you may tolerate stone ground grains even if you have non-celiac gluten sensitivity, which grains to eat as whole berries, which flours to use to use for making breads vs. pastries vs. savory items, how Mark and Fran have influenced chefs, and more.

Inspired Brews is a Kombucharia in Philadelphia. Jessa Stevens is the owner and master brewer. She discusses all things kombucha and shares her story about what inspired her to brew kombucha.

Jennifer sits down with the masterminds behind one of Philadelphia's best restaurants, Hungry Pigeon.

Episode 1 - Function Coffee Labs with Ross Nickerson & Meg McCusker by Jennifer's Twist