Podcasts about artisanal food

Send us a textIn this episode Nicole and Sarah welcome Jordan Schaefer, who runs marketing and events for the Mad River Taste Place in Vermont's Mad River Valley (Waitsfield, Vt). Jordan shares her journey from urban living to embracing the Vermont lifestyle, highlighting the unique offerings of the Mad River Taste Place, a specialty grocery store featuring local Vermont products. We loved delving into the art of building the perfect cheese board, with Jordan offering expert tips on pairings and selections, including recommendations for apres ski snacks and hosting. Jordan spotlights local Vermont cheeses and producers, particularly praising Von Trapp Farmstead's Mount Alice brie-style cheese. We also touch on ski culture in the Mad River Valley, the experience of transitioning to rural mountain life, and the unique school ski programs available for children in Vermont. We conclude with information about upcoming events at the Mad River Taste Place, including their Saturday sampling series during farmers market season.Keep up with the Latest from Taste Place:Website: www.madrivertaste.comInstagram: www.instagram.comGet your Ikon Pass until December 12th here https://www.ikonpass.com/. For the Kids Ski Free Deal, check out this post here www.momtrends.com/travel/kids-ski-free-week-at-alterra-mountains Ready for your next adventure? Download the Vrbo app or check out Vrbo.com for trusted, family-friendly getaways and plan a stay everyone will love! Skida's hats, neck warmers, and headbands come in the most amazing prints – from bold colors to playful patterns, there's something for every style. For gift giving, look no further than the high pile fleece collection of hats, neck warmers and mittensSki Moms Podcast listeners can use save 20% Head to skihaus.com/jr-lease-trade-in to get more details on the Junior Trade-In Program. Visit Ski Haus in Woburn, Framingham, or Salem, NH, or go to skihaus.com. Support the showKeep up with the Latest from the Ski Moms!Website: www.skimomsfun.comSki Moms Discount Page: https://skimomsfun.com/discountsSki Moms Ski Rental HomesJoin the 10,000+ Ski Moms Facebook GroupInstagram: https://instagram.com/skimomsfun Send us an email and let us know what guests and topics you'd like to hear next! Sarah@skimomsfun.comNicole@skimomsfun.com

In this episode we sit down with experienced food writer, inspiring food product developer and a passionate champion of women's entrepreneurship to discuss the people behind artisanal food. Our guest, Miss Liz Trigg of FOODING, shares her incredible journey from the kitchen to the boardroom, creating innovative food products that have taken the UK groceries market by storm. With her years of experience in the food industry, Liz Trigg offers valuable insights into the process of developing successful food products, from concept to shelf. She also discusses her commitment to empowering women in business, highlighting the unique challenges and opportunities faced by female entrepreneurs. Join me for this podcast. Take a break. Listen in. A xx

Having too much or too little salt can make or break a dish, and as chefs know all too well, even the variety of salt used can dramatically impact flavors. Salt is a seasoning that we consume every day and is necessary for life, but how much do we know about its contemporary production? Although typically associated with warmer climates, Dingle Sea Salt co-founders Tom Leach & Moe McKeown have created a small batch Irish sea salt that not only rivals their Mediterranean competition, but is made in the most environmentally sound way possible.For our first episode of 2024, we speak with Tom & Moe about their love of surfing and its relationship to salt production; how it's possible to use solar evaporation to make salt in an Irish climate; and why it's important to grow their business thoughtfully, with intention and care for the natural world.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Bio: Suzanne Cope is a food writer, journalist, and lecturer at New York University. She has written about food and culture for a variety of publications, including the New York Times, The Atlantic, CNN, and BBC. Her work has focused on the intersection of food, politics, and social justice.  Cope's first book, Small Batch: Pickles, Cheese, Chocolate, Spirits and the Return of Artisanal Food, explored the rise of the artisanal food movement. Her latest book, Power Hungry: Women of the Black Panther Party and Freedom Summer and Their Fight to Feed a Movement, tells the story of how two women used food to fight for social change during the civil rights movement. Her next book is Women of War: The Italian Assassins, Spies, and Couriers Who Fought the Nazis - with exciting news to come soon!  Cope is a passionate advocate for using food to create a more just and equitable world. She believes that food can be a powerful tool for building community, promoting health, and challenging injustice. Her work is an inspiration to all who are committed to using food to make a difference. ______ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

David Harrison, co-founder of Seggiano, tells us how he came to start the company, and about the farmers and artisanal producers in Italy that he works with to produce the most outstanding range of pestos, artichokes, sun-dried tomatoes, olives, honeys, and more.

David Harrison, co-founder of Seggiano, tells us how he came to start the company, and about the farmers and artisanal producers in Italy that he works with to produce the most outstanding range of pestos, artichokes, sun-dried tomatoes, olives, honeys, and more.

The diversity of Irish whiskey today is in a new league compared to just 20 years ago when a few big brands dominated the market. One of the things that defines a modern Irish whiskey is the story behind it, and few have as compelling a story as Slane Irish Whiskey. Distilled on the grounds of Slane Castle—a site famous in part for hosting huge outdoor rock concerts since the 1980s—the brand uses water from the mythologically important River Boyne and homegrown grain, prioritizes measurable sustainability practices, and weaves the legacy of its rock-n-roll history into their finished products.We are thrilled to be joined this week by Slane Irish Whiskey co-founder and global brand ambassador Alex Conyngham. We speak with Alex about growing up at Slane Castle, his family's environmental legacy, and what it was like to build a competitive global brand in a competitive spirits marketplace. We also discuss what it means to be truly sustainable in the distilling world, as well as how artisan food and drink producers collaborate to support one another in the Boyne Valley.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

It's an exciting time in the food world in Ireland, so it should come as no surprise that, like restaurant pop-ups and artisanal producers, the landscape is ripe for new approaches to food writing too. Enter Jane Gleeson and Guzzle magazine, a new publication focused on the intersection of art and food, poised to make a splash with its unique perspectives. On this episode of Dyed Green, we speak to Guzzle editor Jane Gleeson about her inspiration for starting the magazine, and how using food and art as a lens to discuss political and cultural issues in Ireland allows for more open, inclusive, and creative conversations. We also talk about childhood food nostalgia; how fruitcake is generally pretty terrible; and how, stereotypes aside, Guinness and potatoes are never not ridiculously delicious.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Bjorn Jonsson of Saltverk talks about the traditional artisanal production of their salt, and the unique and interesting flavours that they offer.

Bjorn Jonsson of Saltverk talks about the traditional artisanal production of their salt, and the unique and interesting flavours that they offer.

Mark Josephson knows a thing or two about successful business. He's previously launched About.com and Bitly, and now he's paving the way for thriving culinary entrepreneurs through Castiron.  Mark's dropping all kinds of knowledge, from the need for businesses to focus on simplicity, how culinary artisans can be smarter about their pricing methods, and why decentralization is going to be a major factor in the world — just not in its current format.

Our guests are Alyson and Chris Virden of Olde Virden's Tennessee Pepper Company and their new Artisanal Food Market located in Knoxville, plus Aliceson Bales, of Bales Farm with a refreshing springtime recipe for chilled Strawberry Soup. The Virden's hosts a spring pop-up market with 10 participants offering artisanal foodstuff and products.

GuestBradley Bennetthttps://pacificpickleworks.comToday's conversation features Bradley Bennett of Pacific Pickle works, Santa Barbara’s Premier pickle company. They specialize in all-natural pickled vegetable products such as spicy cucumbers, carrots, green beans, asparagus and even have drink mixers like their award-winning Bloody Mary Elixir and Michelada Shrub. Since 2011 they have grown quite a bit and can now be found in over 1,000 gourmet grocery stores and specialty food locations.I really appreciated this interview because apart from hearing the company’s origin story, Brad gets pretty candid around how hard it is to find success and profitability in what seems like a completely broken grocery ecosystem that demands that every vendor pay an unsustainable amount of money before getting on the shelf.I feel like some of the lessons he shares are gold to any entrepreneur thinking of starting a food brand so I truly hope this helps someone who might be earlier in their journey.If you like the interview today, please be sure to rate us wherever you get your podcasts as that helps us reach more people like you.So without further ado, please enjoy this candid conversation with Bradley Bennett, the founder and principle pickle at Pacific Pickle works.Theme MusicRising All Along by David Segallwww.davidsegall.comFeedback?email: prakash@togethersb.com

This week, Gilly Smith is celebrating all things Irish for St Patrick's Day with the doyenne of Irish slow food and artisanal produce, Darina Allen of the Ballymaloe Cookery School. Hosted on Acast. See acast.com/privacy for more information.

The politics and meaning of 'alternative' foods: Laura Miller, Associate Professor of Sociology at Brandeis University, discusses her study of 'Natural Foods'. How did what was once a culturally marginal set of ideas evolve from associations with spirituality and bohemian lifestyles to being a mainstream consumer choice? She's joined by Ton Hayward, food writer and broadcaster. Also, Harry West, Professor of Anthropology at the University of Exeter, considers the 'authenticity' of artisanal and heritage foods. Producer: Jayne Egerton.

We interviewed Fehmida (Fehmz) couple months ago and asked her about the HalaalGoodsMarket project. The very first Artisanal Food and Design Market in South Africa serving halaal but open to all. Go and have Halaal Food and non-alcoholic drinks, buy unique design goods and enjoy dessert too! There will be a supervised kids area for the small ones and craft workshops for the older ones. Free entrance at the Tin Factory, Kramerville (Sandton) - 29 - 30 July 2017. Fehmz's full episode will be published in a couple of weeks time. AccidentalMuslims.com is self funded and a community one – so please share this episode – the more reach, the more impact. Disclaimer: The views/opinions expressed on this podcast are those of our guests and may be different from yours, however AccidentalMuslims.com encourages respect for diversity of views. We are all different and in our differences there are opportunities to learn - Inshallah!

Patric Kuh, James Beard award winner, Food Critic for LA Magazine, and author of Finding the Flavours We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food, joins me to talk about his book.  I ask Patric about the cynicism surrounding bearded Brooklyn craft pickle-makers, whether it's okay for food artisans to sacrifice a little bit of quality for efficiency, and how small-batch producers can remain competitive against their large-scale industrial competitors.   

Brian Smith and Jackie Cuscuna are the co-founders of the delicious, creative and playful ice cream company, Ample Hills. They both have past careers as teachers, Brian later went on to become a screenwriter and director before founding Ample Hills. Ample Hills are known for their chunky ice creams and wacky names but did you know they make every single ingredient from scratch? Brian gives us a basic guide on how to deconstruct a food and recreate it as ice cream and we get Ample Hill's opinion on the artisanal ice cream scene and where they draw their inspirations from.

On this week's episode of Eat Your Words, host Cathy Erway is joined by Los Angeles Magazine food critic Patric Kuh, author of the James Beard award-winning Last Days of Haute Cuisine, a history of the American restaurant business. The magazine’s chief restaurant critic since 2000, he was the recipient of the 2006 James Beard Foundation award for best magazine restaurant critic in America. Kuh's latest book is titled Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food, and profiles major figures in the so-called “artisanal” food movement.

This week on A Taste of the Past, host Linda Pelaccio is joined via phone by Patric Kuh, the multiple-James Beard Award–winning restaurant critic for Los Angeles Magazine and author of Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food. Industrialization and mass production stripped many foods of their original flavors, but there's been a growing movement over the past 50+ years to get back to those flavors and restore the natural goodness of our food. In Finding the Flavors We Lost, Kuh profiles major figures in the so-called “artisanal” food movement who brought exceptional taste back to food and inspired chefs and restaurateurs to redefine and rethink the way we eat.

What's happened to candy, beer, sandwiches, coffee - so that they are now described as "artisanal? Guests talk about the quality of ingredients going into their products, their experienced employees (not robots), producing their product from scratch.