Women In Food

In this week's episode, I talk with Anne McIntosh & Nicole Casell - owners of Alchemy Wine & Beer. Hear how a bachelorette party in New Orleans led these two women to leave their high-level corporate jobs to start a wine & beer bar in Western NY and how sticking to a vision and finding the right supporters helped them turn an idea into a hub of community and togetherness. Along the way we talk about their latest project— the Bubble Bar— what it takes to become a Certified Sommelier, spiritual mediumship in Western NY, finding the feminine in wine culture, how to choose good wines and make fantastic wine pairings. Anne & Nicole geek out with me about Sangria and share their favorite Autumn Sangria recipe as well as how to adjust for any season! The Recipe starts at: 55:14 Resources mentioned in this episode: Alchemy Wine & Beer – the Wine Bar Website Alchemy's Social Media Links: Facebook and Instagram Bacchanal Wine Bar in New Orleans Lilydale Center for Spiritualism Master Sommeliers of Americas Get Business Coaching from Missy at: WomenInFood.net/WorkwithMissy Become a member of the Women In Food Community at: WomenInFood.Net/Community Missy's Farm Website: CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com

Today I talk with Chef Apparel Designer, Sandra Harvey — who I met through Jenny Powell-Castor from Episode 4 .  Learn the incredible story of how this California fashion designer came to design a whole new Chef Coat especially for women bringing fashion and function together in a never-seen-before way. We'll go on her journey from the fashion world to Culinary School and and how she stuck to her vision despite continuous pushback (mostly from male chefs and teachers). We talk about growing up around women in food business, receiving ‘divine downloads', how she's built a successful business as an introvert and her favorite childhood foods.  Along the way, we weave discussions on the power of beauty, edible flowers, finding kindness and a love for food before Sandra shares the story and recipe behind her Spanish Walnut Cake! The Recipe starts at: 39:31 Resources mentioned in this episode: Sandra Harvey Chef Apparel – Sandra's Website Sandra's Social Media Links: Facebook and Instagram Become a member of the Women In Food Community at: WomenInFood.Net/Community Missy's Farm Website: CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com

In this week's episode, I talk to English teacher turned bakery manager, animal rights advocate and business owner, Natasha Tatton. We start with her early memories of less-than-stellar meals and her search for delicious vegan options. Hear about how she first started in food business by serving meals in a hospital in the United Kingdom to running Eds Bred with her husband in Whistler, Canada. Learn about Natasha's commitment to community in Whistler, and how they organize their 100% plant-based sourdough bakery as a B-Corp. Along the way, we touch on so many topics including how to tame spicy foods, naming our sourdough starters, different ways business can support communities, UK cuisine, sourcing local ingredients, and how being a community-focused business leader is a feminine perspective. Natasha shares her favorite Vegan Banana Bread recipe as a fantastic way to use up older, less-than-perfect bananas and reduce food waste. The Recipe starts at: 59:35 Resources mentioned in this episode: Natasha's Bakery Website: Bred made by Ed EdsBred Social Media Links: Instagram, Facebook, LinkedIn, Twitter Connect with Natasha:  LinkedIn About B-Corps: B Lab Missy's Farm Website: CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com

In this week's episode, I talk to regenerative farmer, wife, foodie and mom to five kids, Paige Jackson, who I first ‘met' online when she posted about her Romertopf clay baker (you can hear the whole story in the interview!). We talk about how her quest to have more transparency in food after experiencing some health complications led her and her husband on the path to starting their own farm and eventually raising their kids participating in farm life. Learn some of Paige's secrets to including kids as a part of the farm business equation and how she supports her kids' individual interests. Paige teaches us about regenerative pasture-raised livestock and why that choice allows their farm business to uphold their values. Along the way, we touch on so many topics including growing up as one of 14 siblings, her mom's big dinner table, different kinds of milks and digestibility, capitalism and food and how their business Grass Grazed started with a few chickens in their yard to become the thriving enterprise it is today. My favorite quote is: “Farmers are Foodies, too” which sums up Paige's passion for food — raising it, cooking it and sharing with community all of which is expressed in her Roasted Chicken Recipe. The Recipe starts at: 53:24 Resources mentioned in this episode: Paige's Farm Website: Grass Grazed Farm Paige's Social Media Links: Instagram, Facebook, LinkedIn, Twitter If you're curious, here's more about the Romertopf Clay Bakers (the site is in German, but most browsers can translate) Missy's Farm Website: CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com

In this week's episode, we are talking to writer, author, editor, food expert and Cheese Maven, Hannah Howard who recently published her second book, “Plenty: A Memoir of Food and Family” celebrating the many, often unseen, pockets of women in the food world. We talk about her journey into food, starting with her mother (who is one of the women featured in her book) all the way through her years in New York eating, drinking, serving, bartending, cooking on hot lines, and flipping giant wheels of cheese in Manhattan institutions such as Picholine and Fairway Market to her current work elevating women's voices in food through her writing. Along the way, she vulnerably shares about her journey through the “dark side of having a food passion” — her experience with eating disorders and how she turned her deepest shadow into an enlightened gift while dancing the fine line between passion and obsession. This is the topic of her first book, “Feast”. We learn how she went from fine french dining, to corporate food, and eventually to becoming a food writer, all while following a growing love for cheese. Hannah tells us how she was blessed with great mentorship in many different moments, but was always seeking the women mentors in the industry. This desire led her on a quest to find where these women are are in the food world and a journey through the lives of many incredible women in food (and cheese!). Women + Food is a simple equation that can result in an enormous diversity of careers — each woman finding her own path to success reflective of her unique self. Similarly, cheese is the combination of simple ingredients that can result in an enormous diversity of flavors — each one reflecting its own source and environment. Just in time for holiday celebrations, Hannah gives us some cheese basics and guides us on how to put together a wonderful Cheese Plate for any occasion. Join us as we play cheese pairing games and geek out on all kinds of cheese knowledge! The Recipe starts at: 1:00:39 Resources mentioned in this episode: Hannah Howard's Website: HannahHoward.nyc Hannah's Social Media Links: Instagram, Facebook, LinkedIn, Twitter Books: “Feast: True Love In and Out of the Kitchen” & “Plenty: A Memoir of Food & Family” Missy's Farm Website: CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com How to Make a Spectacular Cheese Plate There's not really a recipe for this episode, however, here is a link to an article, “How to Put Together a Make-Everyone-Love-You Cheese Plate” written by Hannah for Self.com that covers everything she shared with us today!

Hey there, it's been quite a while since there's been a new episode. As a farmer, I've been busy the past few months! This week, I'm back at it talking to Artist, Curator and Animator, Sarah Klein. Now you may be wondering why I'm talking to an Artist on a podcast about food, well, I'll tell you! As a co-creator of the Local Foods Wheel (a wonderful tool to determine what is in season where you live), Sarah regularly contributes her creativity to projects about local and seasonal foods, from animated music videos to bread baking performance art and of course, the foods wheel. If you look at her art, you'll just sense the influence of seasons, cycles, and gardens throughout. Through Sarah's stories, we learn how easily intertwined the philosophies of food and art can be in how both explore the realms of permanence and impermanence of creating. Discover how she blurrs the line between the food and art by bringing food into a public art forum and her unique art to various food education projects. You can almost smell the fresh bread in the oven as she talks about the Bread Project and her first exposure to bread baking during her stay at an arts center. It seems that food and art have always walked hand in hand in Sarah's life. Sarah tells us about how her parents fostered an early love of exploring food and the power of three women collaborating in business in what she sees as a feminine way. She brings us a recipe for a refreshing, light Olive Oil Cake with Rosewater and Lemon that can be adapted to whatever fruit is in season at the time. Along the way, we chat about how to make lemon powder, our favorite sushi memories and more. The Recipe starts at: 53:48 Resources mentioned in this episode: Sarah Klein's Website: SarahKlein.com Sarah's Social Media Links: Instagram Limited Artist Edition Products featuring Sarah's custom art: CrownHillFarm.com The Local Foods Wheel Orange Sherbet Food Music Videos Ruth Asawa Fountain Scultpure The Headlands Center for the Arts Missy's Farm Website: CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com

In this week's episode, I talk to Chef Kimberly Brock Brown who recently was elected as the President of the American Culinary Federation (ACF). We talk about her journey into food and eventually to this role as the first woman, first person of color AND first Pastry Chef to be president in the ACF's 92-year history. Along the way, Chef Kimberly shares her stories of strong women role models in her life who taught her the importance of taking action to effect change. We cover all kinds of topics like how she turns to her inner guidance for support, and how a feminine approach to leadership in the kitchen supports mentorship and growth of the younger generations while also honoring traditions. She shares her perspectives on the role of a Chef and her vision for the future of ACF and how she'd like to lead the organization. Chef Kimberly tells us about her love of cooking with fruits and all the ways to use fruit in both sweet and savory dishes including grilling peaches, and using berries with meats. We tap into the ubiquitous summer fruit — the watermelon — and its interesting role in racism in America. She then gives us a refreshing recipe for Watermelon Pico de Gallo! The Recipe starts at: 53:51 Resources mentioned in this episode: Chef Kimberly Brock Brown's Website: kimberlybrockbrown.com Chef Kimberly's Social Media Links: Instagram, Facebook, Twitter, LinkedIn American Culinary Federation Sweet Dakota Rose Watermelon Seeds Video from Fruition Seeds: “How to tell when your watermelon is ripe” (Pink, Pank, Ponk) Missy's Farm Website: CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com

Hey there! This week's interview with farmer and mother, Heather Fukase, is a bit on the long side but I just couldn't cut out all the deliciously fun topics we cover!  So, take your time with it and enjoy. In this week's episode, we get a full lesson on RICE-- learning about how it is grown in Japan, the different varieties & what makes them different, how to eat it and of course, a rice recipe for Miso Yaki Onigiri (Grilled Miso Rice Balls). Along the way, Heather shares her stories of being a young Australian woman trying to naturally farm in Japan and the ways in which old traditions and modern innovation come together.  We learn how she's grown her business with a SUPER UNIQUE niche and delivery method as well as how japanese students learn about food & seasonality through their school lunches. I LOVE japanese food and so we wander into a few areas of japanese food culture that I think you'll enjoy to hear about. Then, you can find a place in your area to try some of these items! The Recipe starts at 50:11. Recipe Download at: WomenInFood.net Resources mentioned in this episode: Heather's Business: Nagano, Naturally Heather's Social Media Links (where you can watch her rice farming process and enjoy her funny anecdotes!): Instagram, Facebook Book Reference: "We Are What We Eat" by Alice Waters Become a member of the Women in Food Community at: WomenInFood.net/Community Missy's Farm: CrownHillFarm.com Missy's Business Coaching: SpiritBizPeople.com

On this episode, we talk to Jill Gould of the Butter Meat Co. about being in relationship to our food. Relationship to our food is not just about knowing where it came from, but also the relationships we build around food, how food is intertwined in our relationships (like family recipes), and how it is connected to our relationship with the earth & world around us. As the owner of Butter Meat Co., a business selling dual-purpose beef, Jill is an expert on the cattle industry and takes us through the winding road of the cattle industry. Along the way, we hear her story of growing up in a farming community, her early exposure to cultural food perspectives leading to her first discovery of using a dairy cow for meat which led to her successful business today. We dive deep under the soil to talk about the environmental impacts of the meat/dairy industry (both good and harmful) in terms of soil health, carbon sequestering and climate change. Jill gives us a sweet glimpse of her relationship with her Grammie and the powerful mentorship of this matrilineal elder in her family. She tells a sweet story about Grammie along with Grammie's sweet rolls and we learn how this woman's influence gives Jill the strength to be a woman with a powerful voice in the usually male-dominated meat business. The Recipe starts at: 52:52 Recipe Download at: WomenInFood.net Resources mentioned in this episode: The Butter Meat Co. The Butter Meat Co. Social Media Link: Instagram The Good Meat Camp for Women Become a member of the Women In Food Community at: WomenInFood.Net/Community Missy's Farm Website: CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com

This week, I heard the very sad news of the passing of Carla Bartolucci. I've not met her, but her work has influenced my relationship with food in ways that ripple out to most people I connect with over food. Carla was the CEO and Founder of Jovial Foods (along with her husband) and responsible for bringing awareness of Einkorn wheat closer to the mainstream. Her journey with this original, non-hybridized wheat started with her daughter's intense gluten sensitivities combined with her passion for quality food straight from the source. I've invited my dear friend, Sage Lee, to join me in reminiscing about the impact Carla & Einkorn have had on us and to share a bit more about this delicious, unique wheat. Our love and prayers go out to Carla's family and the entire Jovial community. What is remembered, lives. Resources mentioned in this episode: Jovial Foods website (where you can learn more about Einkorn and purchase their entire line of products) Carla's YouTube Video Series: “Mastering Einkorn Sourdough Baking” Carla's Cookbook: “Einkorn: Recipes for Nature's Original Wheat”   Become a member of the Women In Food Community at: WomenInFood.Net/Community Missy's Farm Website: CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com

This week's interview is with chef & urban gardener, Ari Botsford Cohen where we explore the many uses of papaya while chatting about vintage recipes, meat tenderizing, and how self-care can be a selfless act.  Along the way, we'll learn more about Ari's story of food from her great-grandfather's cookbooks to her dad starting a farm and gardening. She is passionate about working with her clients as a private chef, re-awakening their enjoyment of food despite dietary restrictions and challenges. We ‘geek out' about cooking with citrus, raising animals for meat, favorite childhood cookbooks, heritage culinary techniques, and learning the joys of growing food as well as cooking it. Ari shares with us her early start to self-care practices and how she sees the small daily acts of self care as an act that is selfless, giving to those around you. The Recipe starts at: 11:23 Recipe Download at: WomenInFood.net Resources mentioned in this episode: Ari's Social Media Links: Instagram Book Reference: “Putting Food By” by Janet Greene, Ruth Hertzberg & Beatrice Vaughan More of Missy's Favorite Cookbooks   Become a member of the Women In Food Community at: WomenInFood.Net/Community Missy's Farm Website: CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com  

Today's interview is with farmer and food advocate, Allison Dehonney.  Travel with us to the Caribbean where we learn how she makes the ubiquitous Callaloo— a sort of soupy-stew using indigenous Caribbean greens called dasheen. Along the way, we'll learn more about Allison's story of food from her Trinidadian roots to her current home in Buffalo, NY where she works tirelessly to provide access to food, nutrition and food education for underserved urban communities. We ‘geek out' about getting the max benefits of garlic, the secret to looking young, and what it's like to run BOTH her non-profit and for-profit organizations. Allison gives us a behind-the-curtain view of the ups and downs of building a mission-based business and the challenges of sticking to that mission of food access while also keeping the lights on. We talk about the land knowledge carried by the BIPOC community and her work to help people of color repair their relationship to the land and thus to food. This is a RICH interview with a woman who inspires me with her HUGE impact in the food justice space. The Recipe starts at: 21:34  Recipe Download at: WomeninFood.net Resources mentioned in this episode: Urban Fruits & Veggies – Allison's Urban Farm & Food Education Business Buffalo Go Green - Allison's non-profit dedicated to improving the pathways to nutritional success for underserved communities in Buffalo, NY. Allison's Social Media Links: Facebook and Instagram Leah Penniman- Soul Fire Farm & her book, “Farming While Black” The Black Farmer Fund   Become a member of the Women In Food Community at: WomenInFood.Net/Community Missy's Farm Website: CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com

Today I talk with Chef & Food Truck Owner, Jenny Castor.  Learn how this former Ballerina finds herself going to Culinary School, saving her from severe depression and helping her re-invent her future.    We talk about following joy, the gifts and challenges of perfectionism, creating stability in unstable times, bringing feminine beauty to food, how to roast turkey like a pro, and her idea of the “perfect bite.”  Along the way she tells of the BIGGEST Christmas surprise ever and shares her take on the Philippine confection with a recipe for Yema. Recipe starts at: 57:56 Recipe Download at: WomeninFood.net Resources mentioned in this episode: Lucky Bee Kitchen – Jenny's Food Truck & Catering Business Jenny's Social Media Links: Facebook and Instagram How to become a member of the Women In Food Community: http://WomenInFood.Net/Community -------------------- The written recipe and transcription of this episode can be found at: http://womeninfood.net/Podcast Missy's Farm Website:  CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com

My guest on Women in Food this week is Tanja Westfall-Greiter.  Tanja is a farmer in the Austrian Alps.  Her life principle is to make a positive contribution to the world, which she does through her food as well as her teaching.  She's the founder of the International Women Farmers Group as well as writing and teaching about garden methodologies that she employs and their roots from women gardeners and traditional teachings.  She's also an avid cook and lover of food, sharing with us how she eats from her garden throughout the winter months through the use of fermentation.  We talk about her history from growing up on a Wisconsin farm to living in the Alps, terroir of foods, ways to enjoy winter squash, the history of women gardeners and more… The Recipe starts at: 31:37 Recipe Download at: WomeninFood.net Resources mentioned in this episode: Tanjas Garten Website Tanja's Social Media Links: Facebook and Instagram International Women Farmers Network Article: “Carrots & Terroir – A Unique Field Test” How to become a member of the Women In Food Community: WomenInFood.Net/Community The written recipe and transcription of this episode can be found at: WomenInFood.Net/Podcast Missy's Farm Website:  CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com

My guest on Women in Food this week is Jessica Arends.  Jessica is the Executive Chef for Six Friends Cabernet, a restaurant featuring New York made wines paired with fresh local cuisine. Jessica brings together her experience cooking in three different countries and working in a large range of food businesses to express her passion for farm-to-table delights.  Besides the restaurant, her current adventure includes starting an Artisan Sausage business with her husband where they bring a passion for locally raised meats to the world-wide array of sausage traditions.  We talk about some of her travels, her experiences in male-run kitchens, learning to cook beside her grandmother, and share a recipe for you to make Maple-Blueberry Breakfast Sausage at home… The Recipe starts at: 34:48 Recipe Download at: WomeninFood.net Resources mentioned in this episode: Six Friends Cabernet Restaurant Story about Italian Agritourismi Fruit & Vegetable Storage Guide from the Ecology Center   How to become a member of the Women In Food Community: http://WomenInFood.Net/Community   Missy's Farm Website: CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com

Welcome to the Women in Food Podcast where we meet at the intersection of Food, Business and the Feminine!  I'm your hostess, Missy Singer DuMars and it is my mission to elevate the diverse voices of women in our global food culture while exciting and empowering you in your kitchen! Before we get into the interviews, I thought I would tell you a little bit about the history and philosophy of Women in Food – because it's a bit of an adventure all its own! Each episode after this, I interview a woman in food – chefs, farmers, writers, teachers, bakers and other food makers on their personal story with food.  We'll also talk about their current favorite meals and share a recipe you can make at home. So, join me around the table and get ready to eat! Our website is:  http://womeninfood.net where you can find out about our live events and get transcriptions of all our episodes. Sponsorship of this podcast comes from folks like you.  You can support Women in Food by joining our community where you'll have access to our community of food lovers to exchange recipes, techniques, favorite restaurants and more! You can learn more and join at:  http://womeninfood.net/community

Welcome to the Women in Food Podcast where we talk all things Food, Business and the Feminine!  I'm your hostess, Missy Singer DuMars and it is my mission to elevate the diverse voices of women in our global food culture while exciting and empowering you in your kitchen! Each episode, I interview a woman in food – chefs, farmers, writers, teachers, bakers and other food makers on their personal story with food.  We'll also talk about their current favorite meals and share recipes you can make at home. So, join me around the table and get ready to eat! Our website is:  http://womeninfood.net where you can find out about our live events and get transcriptions of all our episodes. Sponsorship of this podcast comes from folks like you.  You can support Women in Food by joining our community where you'll have access to our community of food lovers to exchange recipes, techniques, favorite restaurants and more! You can learn more and join at:  http://womeninfood.net/community