With Bowl and Spoon

In this episode, I'm joined by Julian Figaretti and HongChing Cheung, the co-founders of Healthy HeartBeets, a Pittsburgh-based startup offering a nutritious beet powder blend made with hemp and chia seeds. The two share the story of how their paths crossed and how a shared passion for health and food innovation evolved into a full-fledged business.Julian reflects on his early ventures into food product development—starting with homemade recovery drinks and beet bars tested on whitewater rafters in Ohiopyle. Inspired by family roots in the restaurant industry, a background in business and entrepreneurship at WVU, and personal health benefits from beet products, he began experimenting during the pandemic. His first solo effort hit roadblocks, but the spark reignited when HongChing entered the scene.HongChing brings a marketing and food-savvy background, having worked at restaurants like Pusadee's Garden and creperies, as well as doing freelance work at Iron City Boulders. Her analytical mind and love for food aligned perfectly with Julian's vision. Initially helping with the website and digital visibility, she soon dove deeper into the business after experiencing the product herself and feeling a renewed sense of purpose.Together, they tackled the challenges of product development—nailing down shelf life, production logistics, and finding a shared kitchen space at Fulton Commons. Their partnership flourished through programs like the food business incubator and accelerator, where they gained critical insights into sales, operations, and scaling their brand. They even won a pitch competition and appeared on another podcast, marking milestones in their journey.Now, Healthy HeartBeets is available in stores, at farmers markets like Bloomfield, and online—with recipes and ideas on how to incorporate the product into everyday meals. The duo reflects on how they balance their different working styles (HongChing the planner, Julian the reactor) and look ahead with double the flashlights—metaphorically speaking—lighting the way through the startup tunnel.From homemade samples in brown paper bags to navigating the wholesale market, Julian and HongChing share a story of creativity, resilience, and the joy of building something meaningful, one scoop of beet powder at a time.Music in this episode includes:Theme song: With Bowl and Spoon, written and performed by Paul Labrise and FriendsBackground music: Firmament by Kevin MacLeod, Licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/Intermission: Lose Yourself by Drew Banga

In this episode, I talk with Lauren Marzullo, owner of Roots to Petals—a florist and plant shop specializing in unique, locally grown flowers. Lauren tells me about Pittsburgh's surprising number of year-round flower farms, the challenges of growing, and how flowers help create a welcoming atmosphere. The conversation covers climate change, pests, pop-up flower buffets, and why flowers are an essential part of hospitality—even if they aren't food!www.rootstopetalsstudio.com studio@rootstopetalsstudio.com412-822-6023 Sponsored by Terroir Designs

In this episode, retired Pittsburgh Public Schools teacher Kim Flurry shares how a personal health issue inspired her to start AKLW Bone Broth. Drawing from her family's deep food traditions and her years in the classroom, Kim talks about transforming her home cooking into a business—starting with a crock pot and steadily scaling up.She discusses how bone broth became a daily staple in her wellness routine, why she hasn't eaten beef or pork in over 30 years, and what she's learned about nutrition, energy, and entrepreneurship. With a strong support team behind her, Kim is preparing to re-launch her product in Fall 2025.

In this episode of With Bowl and Spoon, I chat with Dr. Nadia Sundlass, an integrative dermatologist with Forefront Dermatology. We dive into the fascinating connection between the gut microbiome and our skin, how fermented foods play a role, and why modern dermatology is expanding to include holistic practices like herbalism and Ayurvedic medicine. We also touch on the impact of microplastics, and why you should get that skin check—especially since May is Skin Cancer Awareness Month.https://forefrontdermatology.com/provider/nadia-sundlass-md-phd/This episode is sponsored by Terroir Designs, https://www.terroir-designs.com/

After 25+ years as a mechanical engineer at Westinghouse, a career shift led Jayashree to start teaching Indian cuisine, inspired by friends who raved about her meals. What began as a challenge—her first class was far from perfect—has grown into Popping Mustard Seeds, where she offers cooking classes, meal kits, and private lessons.Jayashree's journey took her from Chennai, Tamil Nadu, India to Pittsburgh, PA, U.S., through engineering school, and eventually to Chatham University's Food Studies program, where she deepened her understanding of food and culture. Today, she's passionate about sharing the flavors and traditions of Indian cooking while making it approachable for everyone.Check out www.poppingmustardseeds.com to learn more about her classes and meal kits. Tune in to hear her inspiring story!This episode is sponsored by Worm Return Composting Services in Pittsburgh, using food scraps to create landscapes not landfills! www.wormreturn.com#PoppingMustardSeeds #IndianCuisine #FoodEntrepreneur #withbowlandspoon #withbowlandspoonpodcast #localfoodsystem #foodsystem #foodsystems #pittsburghlocalfood #foodevolution #foodventures #happyeating #localfood #eatlocal

Ron Gaydos, Cooperative Development Director at the Keystone Development Center, has been instrumental in developing cooperatives across various sectors. He aims to create a more equitable and sustainable food system by connecting local producers and empowering urban farmers.Growing up in Pittsburgh, Ron developed a strong connection to nature and community, which influences his work. He believes in cooperative models that promote democratic control and shared benefits. The Keystone Development Center helps communities establish cooperatives in areas like agriculture, housing, and energy. Ron can be reached at ron@kdc.coop for more information on cooperative development.#Cooperatives #Sustainability #Community This episode is sponsored by Worm Return Composting Services in Pittsburgh, using food scraps to create landscapes not landfills! www.wormreturn.com

Meet Teaira Collins, a mom of five, including Judah, who has Down syndrome. In this episode, she shares her inspiring journey of navigating unique parenting challenges, especially with food. In addition to developmental delays, people with Down syndrome don't know when they're full, so Teaira taught Judah sign language and healthy eating habits. The whole family got involved, learning to communicate effectively and monitor his meals.Judah now requests meals like chicken and rice, thanks to Teaira's dedication. His big heart has opened their eyes to a new perspective on life. Teaira's story is a heartwarming reminder of the power of love and education.Connect with Teaira on Instagram @livinginjubugsworld, YouTube @Jubugsworld, and Facebook as Teaira Keilah Collins. Reach out via phone at 412.654.5359 or 412.853.5235, or email at lionofjudahenterprises@gmail.com.

Everyone thought Eric was a picky kid when it came to food. Little did they know he just had high standards! Eric's culinary journey evolved from take-out at the bus stop, to culinary school, P.F. Changs, to IronBorn Pizza and now his own venture into dumplings. He tells us about his “most interesting” dumpling - the Nashville chicken dumpling - and how to make duck sauce at home. --https://pittsburghdumplingz.com/#withbowlandspoon #withbowlandspoonpodcast #localfoodsystem #foodsystem #foodsystems #pittsburghlocalfood #foodevolution #foodventures #happyeating #localfood #eatlocal

In this podcast episode, Chef Keith Butler and Dietitian Judy Dodd discuss their work with Chef's Outreach Association, a non-profit that goes beyond cooking classes to focus on mindful eating, food selection, and cultural appropriateness. Chef Keith shares his personal journey with Type 1 diabetes and how adjusting his diet transformed his health, while Judy reflects on her extensive career and passion for community nutrition. Together, they emphasize the theme "we are what we eat," highlighting food's role in healing both body and mind. Their programs are available at various community venues, promoting connection and mindful eating practices.

Justin Lee is a Pittsburgh native, raised in one of the city's first Chinese restaurants. He initially pursued a career in teaching but found his joy in the service industry, working as a bartender. He later refined his skills in Las Vegas before returning to Pittsburgh.Influenced by his father and grandfather who taught him the importance of treating customers and employees like family, Justin is committed to breaking the toxic culture often found in the service industry by prioritizing trust, respect, and fair compensation for his employees. Wild Onyinz Catering, offers a unique approach to events, focusing on quality food and personalized service.https://www.wildonyinz.com/----#withbowlandspoon #withbowlandspoonpodcast #localfoodsystem #foodsystem #foodsystems #pittsburghlocalfood #foodevolution #foodventures #happyeating #localfood #eatlocal #wildonyinz

In October 2013 I drove to Tennessee to attend Sandor Katz fermentation workshop, which we affectionately refer to as "Fermentation Camp." Along with other attendees across North America, we camped out and participate din various fermentation activities, including making sauerkraut and pear cider. We visited the Barefoot Farmer's Farm, where we learned about the mycelium network and harvested a literal truck load of vegetables. We had lessons on making miso, and visited a gay faery commune, having a lasting impact on my personal food evolution. On today's episode I tell some stories from that trip and talk with three of my fellow campers that week, Bob, Todd and Holly, who talk about their experience at Fermentation Camp.

Welcome to the third episode of Fermentation February! Today we talk about a food that's not very local for us here in Pittsburgh, but it is in Lebanon, where Marcelle Newman grew up. After a fall hike brings back fond memories from her youth, Shelly and Brett team up with Marcelle to replicate the experience! This episode will walk you through the nostalgia, and process of pickling olives, and tasting the results of our efforts.

Trevor Ring, founder of Community Cultures, has transformed his passion for fermentation into a thriving small business. For the past two years Trevor has focused on sourcing ingredients locally and even foraging some himself. Trevor's approach emphasizes quality, community-building, and maintaining a small scale rather than expanding into a large production company. This philosophy stems from his experiences working with larger fermented food producers and his desire to create more seasonal offerings. By tapping into his Eastern European roots and prioritizing a sustainable lifestyle, Trevor has successfully turned his hobby into a business that aligns with his values of living well and fostering local connections.

Jeonghee is a Korean native with a passion for sharing the Korean table with the people of Pittsburgh. Jeonghee shares her insights on authentic Korean meals and her love for cooking and creating a sense of community. She believes that sharing a meal transforms a house into a home. Discover why Jeonghee chose to open YeGa Kimchi over a career in nursing, the challenge of creating vegan kimchi for her first retail client and the struggle to decide what to make next.  - - - - #withbowlandspoon #foodevolution #foodventures #happyeating  #localfood  #localfoods #pittsburghlocalfood #foodsystems #foodsystem #localfoodsystem

Alexis (Lex) Williams, the founder of Earth Offerings Garden Consulting and Installation, is at the forefront of a new generation of eco-activists. Her journey from a suburban upbringing in Natrona Heights to becoming a passionate advocate for sustainability and nature connection in urban environments is transformative. Earth Offerings GCAI, now in its second year, is based on Lex's desire to help people reconnect with nature in meaningful ways. The company specializes in creating personalized outdoor spaces that foster a deeper connection to the natural world, whether through native plant landscaping, raised bed installations, or container gardening solutions for urban dwellers. In contrast to last week's show, this episode showcases Lex at the beginning of her journey, embodying the passion and innovation of the next wave of eco-conscious entrepreneurs.  - - - - earthofferingsgcai.com @earthofferingsgcai @earthofferingsgardenconsultantingandinstallation #earthofferingsgcai #withbowlandspoon #foodevolution #foodventures #happyeating  #localfood  #localfoods #pittsburghlocalfood #foodsystems #foodsystem #localfoodsystem

Mick Luber, the visionary behind Bluebird Organic Farm in Cadiz, Ohio, embodies the spirit of sustainable agriculture and self-sufficiency. As a trailblazing organic farmer, Luber has been a cornerstone of the local agricultural community for over four decades, demonstrating how self-sustaining farming can transform lives and communities. Luber's approach to farming goes beyond mere food production. It's a philosophy of resilience and independence. In an era of economic and environmental challenges, Luber's approach offers a powerful reminder: food is the foundation of community resilience. Mick Luber isn't just a farmer - he's a guardian of agricultural wisdom, showing us how to nurture ourselves, our communities, and our planet, one organic harvest at a time. https://realorganicproject.org/directory/bluebird-farm/ https://grow.oeffa.org/

It's New Years Eve, the last day of 2024 and I'm cleaning up some bits and pieces from the year and I couldn't leave this behind! This episode is from the Total Solar Eclipse in April which we were lucky enough to attend.

Chris Balouris, Salonika Imports and retail store, & EVIA Greek Restaurant Chris Balouris and his family own and operate Salonika Imports, a Greek wholesale and retail business in Lawrenceville, and EVIA Greek Restaurant in Bellevue. Food, culture, faith, and family are the cornerstones of his life, shaped by his upbringing in a Pittsburgh Greek household and his transformative first trip to Greece. At Salonika Imports, he offers a variety of authentic Greek foods, while Evia specializes in traditional Greek dishes, aiming to create an authentic dining experience that reflects the warmth and flavors of home-cooked meals shared with family. www.salonika.net www.eviagreek.com #withbowlandspoon #foodevolution #foodventures #happyeating  #localfood  #localfoods #pittsburghlocalfood#foodsystems #foodsystem #localfoodsystem #salonikaimports #greekfood

Heather shares delightful stories from her childhood in Southern California, where she savored family traditions centered around fresh, flavorful food. Her journey has taken her across the country, from California to New York and Florida, before finally settling in Pittsburgh. It was here that Heather discovered not only her own craving for fresh salsa but also that of her friends! In our conversation, we explore her culinary roots, the inspiration behind her salsa-making journey, and her exciting plans for the future. Don't miss this flavorful celebration! www.ochosalsa.com Link to the SPC Local food report: https://www.spcregion.org/wp-content/uploads/2019/09/Local-Food-Report_Full-Report.pdf The Columbian Exchange: https://www.smithsonianmag.com/history/alfred-w-crosby-on-the-columbian-exchange-98116477/

This week on With Bowl and Spoon, meet François Nadeau, the owner of Ontario's northern-most cheese company Fromagerie Kapuskoise Artisan Cheese, located in Kapuskasing, Ontario. François shares his journey into the world of cheese-making, which began during his travels in Asia where he discovered there was a serious lack of cheese. This experience made him realize how much he really needed cheese in his life! He signed up for preliminary training in Quebec, and did his intensive training in France. François discusses the challenges and triumphs he faced while establishing his shop in northern Ontario. He talks about the efforts to keep the terroir of the cheese through the naming process, which includes native names of places and landmarks like rivers and lakes. At this year's Royal Agricultural Winter Fair in Toronto that just ended November 10th, François took home 5 awards for his cheeses, including a first place for his Fresh Chèvre Frais. This episode offers a delightful blend of culinary insight, audio cheese tasting, and personal anecdotes that highlight the passion and dedication behind Fromagerie Kapuskoise. #withbowlandspoon #foodevolution #foodventures #happyeating  #localfood

In this week's episode we kick off our two-part series exploring the stunning province of Ontario, Canada!  This journey takes us to four of the five Great Lakes and as far north as there are roads, focusing on the beautiful Canadian landscape. We decided on Ontario after a year of stagnation created an urge for adventure. Traditionally, our road trips led us south, but with the increasing summer heat, we decided to turn our sights northward. Our travels took us through picturesque towns like Guelph, Temagami, Englehart, Matheson, Timmins, Cochrane, and Kapuskasing, We traveled the TransCanada Highway, and explored Ontario's Provincial Parks and campgrounds including Marten River, Kip-Kap-Iwan, and Kettle Lakes to name a few. We ate dumplings from a food truck on the side of the highway, swam in mineral spring-fed lakes and watched the milky way arch overhead every night.  Join us as we recount these adventures and share insights from our unforgettable trip!

John is the Head of Growth & Marketing at Market Wagon, a home delivery service for local farmers and food makers. I first heard about Market Wagon from Lou the Pie Guy (season 3, episode 20) and wanted to know more. John is a mid-west guy, a hoosier, and a local food fanatic. We talk about his family growing up, his family now, and of course about the farmers and food makers who work with Market Wagon.

Chef Zach Keeshig specializes in progressive indigenous cuisine, sourcing from a very local area around Owen Sound, Ontario. His restaurant, Naagan, opens this month! He puts his money where his community is, and works with local, indigenous farmers, hunters, fishers, foragers, and growers to source ingredients for his always-changing tasting menu that is seasonal and connected to the land. We talk about food, foraging, and the importance of circular economy.

In this episode we visit the world of ecological landscaping with Chris Kosin, the owner of GaiaScape Landscaping. Chris's journey from the medical field to sustainable gardening showcases his innate desire to nurture, which he now channels into creating thriving urban ecosystems that nurture and create connections with people, plants, animals, insects, and the planet. - - - - -

Dr. Murrell is a different kind of academic, focusing not just on studying a problem but on creating and implementing solutions to the problem, and not any small problems! We talk about her family, her three decades at the University of Pittsburgh, and her "baby", Food 21.

Today my guest is at Darren Cheng, PhD student at Carnegie Mellon University, and also one of the owners of Cup of Wonton food stand at the Squirrel Hill Sunday farmers market. We talk about his family and his food and his epiphany to start a wonton business. Hope you enjoy our conversation.

Lena Laskaris and James Wolfe almost opened an oyster bar, but their love of breakfast and community turned them towards biscuits. Lucky for us! Hear about how they met, what inspired their love of food and hospitality, and what's in store for the future of Wise County Biscuits.

Today is Lou the Pittsburgh Pie Guy Day! Lou and I met at his kitchen on a rainy day this summer to talk about his pie making roots, biking across the country, and the future of Pies in Pittsburgh.

Lexy Baird has the dream job of many food studies graduates. As a sustainable gardener for a family, she has the freedom to cultivate a variety of crops, experiment with preservation methods, and share surplus produce with her community. For "funzies" Lexy also leads educational sessions at Phipps, and works part-time for a local dairy, enjoying the creative fulfillment it brings. Join us this week on With Bowl and Spoon as we explore Lexy's journey and passions.

In this episode, Shelly shares her story as the City of Pittsburgh's first Food Planner. She talks about challenges, achievements, and circumstances leading to her parting ways with the City. Despite the trauma, this episode offers a reflective and detailed account of her experiences and hopes for the future. Please note, there are a couple bad words in this episode.

In this episode of With Bowl and Spoon, we welcome Zhelyazko (Jak) and Molly Freedman Latinova, the founders of a charming bakery in the Bloomfield neighborhood of Pittsburgh. They share their journey from Bulgaria, where Jak discovered his love for baking and established a successful bakery, to moving to the US and starting their bakery here. We discuss Bulgarian specialty foods, including Banitsa, a traditional pastry, and Boza, a fermented wheat drink that is beloved in Bulgaria. Their bakery offers fresh pastries, sandwiches, salads, and cakes. They emphasize the importance of customer feedback and love engaging with their community. Join us as Jak and Molly share their story and invite you to visit their bakery, try their delicious offerings, and have a chat with them about your experience. --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

In today's episode of With Bowl and Spoon, we chat with Ellen Swartzfager from Footprints Farm in southwestern PA. Ellen shares the journey and philosophy behind their regenerative farm, which specializes in pastured meats. She emphasizes the importance of connecting with local farmers and understanding the benefits of well-raised, healthy fats. Recorded during one of her delivery days in the city, this episode offers insights into sustainable farming practices and the health advantages of consuming quality fats. Note: Some background noise is present due to the lively restaurant setting. - - - - --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

Today is a special day at With Bowl and Spoon—it's Rick Sebak Day! Join us as we celebrate the beloved documentary filmmaker from Bethel Park, Pennsylvania. Rick Sebak, a Bethel Park native, has charmed audiences with his unique storytelling, capturing the historical essence of Pittsburgh and beyond. After attending college at the University of North Carolina, Rick developed a passion for making cookies, eating sandwiches, and producing documentaries that span the diverse landscapes of the USA, including Alaska and Hawaii. In this episode, Rick and I take a delightful stroll through the Squirrel Hill farmers market. We chat about our favorite foods, share tales of international travel, and delve into the joys of cowboy cookies and ancient grains. Tune in for an engaging conversation that will leave you inspired and hungry for more! Cover photo credit: @annapowelldenton --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

Jake Kristophel and Desiree Sirois, owners of Fallen Aspen Farm, share their journey of developing their farm over the past decade. Starting with Delila the pig, who briefly lived as a house pig, their farm has included chickens, ducks, rabbits, sheep, cows, pigs, and vegetables. Jake and Desiree talk about how they met, their motivation to start farming, and the various adventures they've experienced along the way. Today, you can find their lamb and pork at the Bloomfield Saturday Market. Guest co-host Brett also joins the lively discussion. --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

In this episode I have a lovely conversation with Doug Oster, an Emmy award-winning garden host, writer, and producer, at his forested homestead in the North Hills. We delve into Doug's journey into gardening, starting from his grandmother's garden to becoming a renowned garden guru. Doug discusses his beginnings as a photo editor, his transition into gardening and writing, and his eventual success in various media platforms including TV, radio, and the internet. Key topics include successful gardening techniques, rehabilitation of environmental areas by letting nature do what it does naturally, and Doug's personal evolution as a gardening expert. --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

Trina Goggins shares her story of how she went from reluctant, novice gardener to heirloom preservationist. From humble beginnings in her backyard, Trina now cultivates over 100 varieties of peppers in her microfarm, focusing on African American heritage seeds. She challenges industry norms, emphasizing diversity and education in her community. What sets Trina apart is her hands-on approach to creating unique blends of hot peppers, shunning store-bought options in favor of her own homemade creations. She delves into the complexity of pepper flavors, from chocolate peppers to Fillias blue, and shares her expertise in crafting blends that tantalize the palate with layers of heat and fruity undertones. Trina's homemade pepper blends for The Hood Garden showcase her dedication to flavorful, culturally rich food, all from her base of operations in Pittsburgh's Homewood neighborhood. - - - - - - #thehoodgarden #heirloomcollards --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

Discover the captivating journey of Jen and Greg, second-generation organic farmers in Western Pennsylvania, as they unveil the evolution of Blackberry Meadows. From inheriting the CSA torch from the Duffs to pioneering innovative practices like using pigs as farm workers and introducing "Farm Club," their story epitomizes resilience and creativity in sustainable agriculture. Tune in to explore the vital role of farms like Blackberry Meadows in preserving local farmland and shaping the future of food. --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

In this remastered episode, to celebrate the opening of Leona's new scoop shop in Lawrenceville, we're revisiting my interview with Katie Heldstab recorded in January 2021 - during the peak of the pandemic. Katie shares her culinary journey from Minneapolis to Wisconsin and settling in Pittsburgh, reflecting on her experiences with home cooking, humorous mishaps, and transformative culinary discoveries. Amidst tales of food adventures, Katie also discusses the role of food during those "uncertain times", sharing anecdotes about ordering takeout during the pandemic. --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

In this episode, we explore the heartwarming story of Mekatos Eatery, a culinary haven in Southern Market, Lancaster, PA, where Colombian and Laotian flavors intertwine to create a unique dining experience. Owners Leokham Saengmuang and Ron Buitrago infuse their cultural heritage into every dish, offering a menu that includes Nam Khao (broken rice) with Colombian spiced meats, Arepas, Asian sausage, among other tantalizing delights. Ron's journey from reluctantly working at his father's pizzeria to discovering his passion for cooking, coupled with Leokham's upbringing in Laos and her dedication to preserving her mother's recipes, adds depth to the story. Mekatos Eatery has left a lasting impression on the community and beyond, serving as a beacon of unity through food. Join us as we celebrate their journey and the flavors that bring people together. #namkhao #brokenrice #mekatos #mekatoseatery #southernmarketlancaster #withbowlandspoon #fooddiary #foodilicious #eattogrow #foodventures #happyeating #localfood #localfoods #pittsburghlocalfood --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

In this episode, Betty and T.Lyle Ferderber, founders of Frankferd Farms Organic Foods, share their inspiring journey from young idealistic hippies to pioneers in the organic food movement. Starting in a 200-year-old farmhouse, they ventured into organic farming and product development, influenced by the innovative practices of Walnut Acres farm. They recount their role in shaping organic certification standards and navigating the complexities of the global food industry. Despite challenges, their four-decade-long commitment to sustainability and ethical practices at Frankferd Farms stands as a testament to their enduring dedication. Their story illuminates the evolution of the organic food industry and serves as a source of inspiration for sustainable living enthusiasts and entrepreneurs alike. --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

In this episode, Anaïs's shares her journey from a French upbringing surrounded by cheese to discovering her true passion in a small town in eastern Pennsylvania. Alongside her husband Chris, they embarked on business ownership, intertwining their love story with their love of cheese. Despite the challenges, they prioritize community building and employee investment over expansion, offering benefits like four-day work weeks and American Cheese Society certifications. Anaïs's resilience shines through, even after losing her sense of taste and smell due to Covid. Together, they foster a culture of kindness and support while enjoying classes, tastings, and crafting cheese and charcuterie boards, driven by their passion for the craft. photo credit to Loren DeMarco --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

In Season 3, episode 6, we delve into the impactful work of Denele Hughson at Grow Pittsburgh. For nearly a decade, Denele has championed food security and community empowerment. Recognizing food as a powerful connector, Denele focuses on education and workforce development to combat food apartheid. Despite challenges, Grow Pittsburgh prioritizes inclusivity, shifting perceptions and fostering community engagement. With roots in Pittsburgh, Denele's commitment to food sovereignty is unwavering. By growing what communities want to eat and supporting small farms, she ensures access to fresh, locally-sourced produce. Join us as we explore Denele's inspiring journey and the transformative potential of community-led food initiatives. --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

In this episode we delve into the inspiring journey of Ahmed Tacumba Turner, Jr., a passionate advocate for community empowerment and food justice. Tacumba shares his transformative journey, highlighting key experiences with Pittsburgh City Planning's Adopt-A-Lot program and his involvement with Sankofa Village Community Garden. From these pivotal moments, Tacumba's dedication to addressing urban blight and promoting food access shines through. As he reflects on his time at GTech/Grounded and Grow Pittsburgh, Tacumba underscores the importance of community resilience, particularly evident in his work during the pandemic at Oasis Farm and Fishery. Through his candid discussion on the challenges of current food distribution systems and the need for innovative solutions, Tacumba offers listeners a glimpse into his vision for a more equitable future. As he prepares to embark on new ventures in art and fatherhood, Tacumba embodies a holistic approach to community engagement and personal growth that inspires and motivates. --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

Here's a shorter version of my interview with Ben from earlier this week. Enjoy! --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

In this episode we delve into the intricacies of the meat industry with Ben Buchanan, a seasoned butcher with two decades of experience. Ben shares his insights into the challenges facing local and regional meat farmers and butchers, particularly in the shadow of Big Agriculture and factory farming practices. Ben sheds light on the "Chickenification" phenomenon that has permeated the chicken and pork industries, driven by the influence of hedge funds and the relentless pursuit of profit. Despite the brief lessons learned during the pandemic, Ben laments the return to business as usual and emphasizes the importance of education in preserving the local meat industry. Drawing from his own endeavors, Ben discusses his innovative solutions, including the development of a mobile processing unit, aptly named the "rig," and the establishment of a certified butcher training program in collaboration with Community Kitchen Pittsburgh. Through hands-on classes and public events, Ben and his team aim to empower individuals with the skills necessary to sustainably process and appreciate locally sourced meat. For those passionate about supporting local agriculture and understanding the complexities of the meat industry, this episode offers a compelling exploration of sustainable practices and the pursuit of conscientious consumption. Tune in as we navigate the intersection of tradition, innovation, and ethical stewardship with Ben Buchanan's Unified Fields. To learn more about Community Kitchen Pittsburgh and their initiatives, visit their website at https://www.ckpgh.org/. --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

Join hosts Shelly Danko+Day and Brett Day on a culinary adventure as they invite listeners into their home for a behind-the-scenes look at the trials and triumphs of replacing a refrigerator. In this episode Shelly and Brett share the ups and downs of navigating the world of major appliance purchase. From quirky old house woes to heartwarming gestures of community support, this episode is packed with laughter, tips, and relatable anecdotes that will leave you inspired to tackle your own kitchen adventures with gusto. Tune in for a delightful blend of humor, heart, and practical advice in this intimate exploration of Shelly and Brett's food world. --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

Short version of my interview with TJ Jackson from February 8th. --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

In this SHORT version of my interview from October, we follow Laura Totin Codori's remarkable journey as an environmentalist, beginning with her childhood initiative founding the Trash Busters at her elementary school. From there, Laura's commitment to sustainability led her through a journey of dietary exploration, including vegetarianism and veganism, though not without its challenges, particularly in maintaining weight. Throughout the episode, Laura discusses the nuances of waste hierarchy and her experiences with composting, navigating both encouragement and discouragement along the way. Despite pivoting from her original life goals, Laura's unwavering dedication to environmental conservation shines through, much to the appreciation of her earthworm allies. "Laura's Eco-Adventure" is a testament to individual action, showcasing the transformative impact one person can have on the world, one step at a time. If you'd like to hear more of our conversation, check out the full episode from October! --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

In this episode, delve into the fascinating world of fungi with TJ Jackson, a trailblazer in mushroom foraging and farming. From his childhood adventures foraging morels with his granddad to pioneering sustainable cultivation practices, TJ's journey is a testament to the magic of mushrooms. Join us as we uncover the enchanting world of mushrooms through the eyes of TJ Jackson, where passion meets expertise in a captivating exploration of nature's hidden treasures. --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

Here is a special edited version of our interview with Aeros and Chris from Who Cooks For You farm. --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message

In this episode, we delve into the captivating journey of Aeros Lillstrom and Chris Brittenburg, the cool kids of Who Cooks For You Farm, who have been a staple of Pittsburgh's farmers market scene since the early 2000s. With a remarkable selection of produce and an impressive market setup, they have become synonymous with quality and innovation in the local farming scene. We explore the founders' meeting at the Pasa conference, the inception of the farm, and the dynamic journey through 14 seasons of triumphs and challenges. While immensely rewarding, farming is not without its unique set of trials. Aeros and Chris discuss the nuances of this solitary profession, shedding light on the personal and professional aspects that make farming a distinct way of life. As Who Cooks For You embarks on its 15th season, the podcast unveils the latest chapter in their story. The farmers are now delving into the science behind their craft, examining the interplay between soil health and the growth of their produce. This scientific perspective not only adds depth to their understanding of farming but also highlights the intricate connection between soil health, plant vitality, and the overall well-being of the farmers themselves. Why Listen? This episode of With Bowl and Spoon offers listeners a unique glimpse into the world of Who Cooks For You Farm, the pioneers who have not only shaped the local farming landscape but are also venturing into uncharted territories of scientific exploration. A must-listen for anyone interested in the intersection of agriculture, community, and innovation. --- Send in a voice message: https://podcasters.spotify.com/pod/show/withbowlandspoon/message