Podcast appearances and mentions of autumn olive farms

Kat Johnson kicks off Fire, Flour & Fork with a trip to Autumn Olive Farms in the Shenandoah Valley for a “Pig Safari” and picturesque lunch. Clay and Linda Trainum raise heritage breed pigs on their family farm. After starting with Ossabaw pigs, Clay realized he could cross-breed them with Berkshires to create a chef’s ideal pork. They dubbed this new breed the ‘Berkabaw,’ and guests on the outing got to see some of these animals up-close-and-personal. Lunch on the farm was prepared by a team of chefs, with each dish incorporating AOF pork, and wines pairings were provided by Ox-Eye Vineyards. Kat quickly caught up with Clay Trainum, Chef Ian Boden, and Vintner John Kiers about this special afternoon. Heritage Radio Network On Tour is powered by Simplecast.

"You have to learn from your mistakes. But don't dwell on your mistakes." Reimagining Work. With Labneh. And Wine. Welcome to Episode 83 of Edacious and a conversation with a restaurateur who has a chance many folks don't get. A second chance to open his restaurant in a new space. What does this mean for his staff? His customers? His bottom line? Meet Justin Ross of Parallel 38, a gentleman and scholar who had the courage to get vulnerable and real about the effects a closing, then a reopening has on the hearts, minds, and spirits of everyone involved. Recorded on August 1st when only a few regulatory papers lay between him and a grand opening. Anyone who's ever opened a restaurant can certainly commiserate with this sense of anticipation. I spoke with Justin early on in Edacious history so it was intriguing to converse at this stage of the restaurant's development. Parallel didn't close due to lack of business, in fact, the last two weeks of service there wasn't an empty seat in the place. Because now, as then, Justin's primary focus is on the customer, making sure each one is treated not as a commodity but as a guest. Giving them the best dining experience possible. On guests: "We're there for them. Whether you're front of house or back of house. If they don't come to the building, there's no reason to be there. We need to make sure we take care of them even before they walk through the door. Anticipating their needs." "There are going to be people you cannot please. And maybe noone pleases those people. But I think part of what we are here to do is to find out how...Every single one of those customers should be a learning experience." The old spot in Stonefield presented challenges. The new spot, in the old L'Etoile space on West Main, presents new ones. We talk about the delicate navigation involved in overcoming obstacles with regard to the customer base, parking, kitchen size, square footage. As in real estate, location is key. The new space is much smaller. How do you go from airy to cozy? What do you have to change? We talk about it. "We never want to force our concept into a space. We want to find a space that fits whatever concept we have in mind. We saw that space and we fell in love with it. We thought it was the perfect spot for Parallel...The building has a lot of charm to it...It's an old building. It's really amazing to go into a space that has been a restaurant for 35, 40 years...and put our mark on it. I think people are going to be wowed by all the differences inside." I've seen the new space and it's terrific. The outside patio has been doubled and somehow, the interior seems bigger! There's a gorgeous wall-sized wine rack at the top of the stairs, clever lighting, judicious use of barrels, and the bar downstairs promotes lingering. I haven't even mentioned the gorgeous walls, stripped to bare brick, covered in graffiti-style murals. Pair that with all of your favorites some old, some new, those amazing cocktails and that great wine selection, and the new Parallel 38 looks to be a great addition to the West Main Street restaurant corridor. One thing that hasn't changed? The concept. Food and drink served mezze style, tapas, small plates, originating from countries that lie along the 38th parallel. Sourcing? Most of it locally, like pork from Autumn Olive Farms, a past podcast guest. What about the menu? Johnny Garver heads up the kitchen once again and yes, all of your old favorites are here, including some new ones. During Friends and Family Night, we inhaled ALL of the spreads (I love you, labneh!) and enjoyed grilled octopus, fried sardines (YUM!), and lamb skewers sous-vided to perfection. The flatbread is now made to order and while some menu items have disappeared I spied the same blistered shishitos, charcuterie, salads, and that awesome pork belly Parallel. The sauce on it is new and I like it even better! On the menu: "You'll probably see less pizzas. You'll probably see some pastas but not to the extent we had to there...We're going to balance our menu based on who's coming to the restaurant but we just think we have the opportunity to be a little more adventurous in our menu now...Our menu will probably we a bit more rustic, a bit more approachable, but with some really fun things." What role did the Stonefield folks play in his grand reopening? What lessons did Justin learn? What perfect storm had to happen for him to reopen so quickly? Why does it say, "No finished products!" in his hiring ads? Why does it say "Busboy" on his business card? Will Parallel have the same great barrel-aged cocktails and wine? How will all of the Main Street development affect Parallel? What is Justin's favorite unsung hero wine region? Can we please bring back the Main Street Festival? And what piece of advice does he give new business owners? What must you be willing to do and not do? "Change is inevitable. Growth is optional. Surround yourself with people smarter than you." If it's one thing I took away from this conversation it's how important it is to thank your host, your server, your bartender if you've had a tremendous eating experience. Because you never know. The next time you go to make a reservation your favorite spot might be closed. You'll be left reminiscing about all the good times you had. This is a tough business and restaurants "fail" (note the quotes) because of a myriad of reasons. I absolutely loved Parallel 38 in its old incarnation. When I learned of its closing I wrote a heartfelt thank you post and paid my respects, thinking his place had met the fate of so many other beloved establishments in Charlottesville. Whether its the location, the challenges, or the persnickety nature of the customer base, many restaurants just don't make it. When I discovered it would reopen? After finishing my Happy Dance I contacted Justin. Welcome to a very special episode and one I know I will remember and return to time and again. Get your tissues. You'll need them. SHOW NOTES – Links to resources talked about during the podcast: Thank You Parallel 38 - Remember to appreciate your favorite restaurants while they're still open. Justin was on the podcast in its infancy! This is Charlottesville - Sarah Cramer Shields has created something wonderful here! Lovefest! Between Parallel 38 and L'Etoile on Facebook Just Showing Up - Episode 25. Dirtwoman was on NPR - Dirt's dirt and dirt don't hurt. RIP Donnie Corker. Virginia Distillery Company - On October 21st, VDC will release it's Cider Cask Finished Highland Malt Whisky! Caromont Farm Dinner - This October! Ian Boden from The Shack is the chef this go round. I'll be recording. It will sell out. Get your tickets now. Help Scotty Recover - My best friend has Stage 3B colon cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Thank you and BIG LOVE to everyone who donated and shared the Big Love Bake Sale and Big Love Birthday! Next up? Tee shirts! Look for them soon. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

Meat Work. Whole Damn Animal. In this conversation meet James Lum III and Matthew Greene of JM Stock Provisions. Our very own whole animal butchery right here in Charlottesville, Virginia. Third partner Hunter Hopcroft of the Richmond outpost couldn't join us, but no worries. We had enough butcher talk to go around! I always ask the question, "Who should I talk to next?" at the end of each Edacious conversation. When you get to four or five saying, "Talk to JM Stock!" you take the hint. These guys are the real deal. They're doing the work, not just presenting an image to promote an image or make money. Every "Beef Day" they're in the back breaking down entire animals. Autumn Olive Farms, a past podcast guest, delivers whole pigs, Free Union Grass Farm delivers ducks, and River Oak Farm brings chickens just to name a few. Synchronicity and happenstance played a big part in the decision of these two Winchester natives and former restaurant professionals to open a butcher shop. How were they trained and what did it involve? We talk about it as well as how their Kickstarter campaign played a big part in their future success. Watch the video. The end is the best thing ever LOL! "It was really cool. It was a great experience. It was very moving to see that many people step up and show their support for what we wanted to do and Matt and I as individuals and the future of sustainable food. We had donors from Houston, Texas and San Francisco. It was cool to see that." ---James Lum III JM Stock takes on interns every six weeks, one day a week, a renewable contract based on performance. They start out doing grunt work. If they can handle it, then comes the education. A great way to not only spread the gospel but discover untapped talent here in our area, creating jobs as they go. Half of their staff has graduated from the intern pool but that also means half just can't cut it. Literally. "There is very little that is glamorous about it. Being a butcher is as blue collar as it comes. It's as blue collar as welding without the permanence of it. You could say that we're artisans but it's a term that is widely overused. We have a skill set that most people don't have. We believe what we do is super important. But it's not glamorous. It's a lot of hard work." ---Matthew Greene "Part of our job is making it seem lovely. Which could be part of the problem." ---James Lum III "The goal is to make what we do seem cool because in order for us to be successful we need people to care about what it is that we're doing. I think that that's true for most businesses...what we're doing is for the good of the community." ---Matthew Greene It's a conundrum. How do you get folks to care without making them too queasy about where their meat comes from? How do you survive the pushback from vegetarians and others who think it's gratuitous and disrespectful to show a whole hog being broken down online. It's a delicate dance between education and not respecting the animal for the sake of Instagram and a dance these two gentlemen navigate very well. One look at their social media can tell you that. We discuss this dance. Educating folks about why talking to your butcher and finding out where your meat comes from is an important aspect of being an educated consumer. It's not a luxury, but a new way of thinking that's actually an old way. Not just picking up the vacuum-packed pound of ground beef but TALKING to the butcher, finding out where that beef came from. Maybe letting him talk you into a new-t0-you off cut of meat like beef neck, which is delicious, easy to prepare, and tastes better than your momma's pot roast. In sourcing locally and supporting sustainable agriculture is often seen as "hippy-dippy" or elitist, particularly in Charlottesville. But as Matt says so eloquently, part of JM Stock's goal is to support local, sustainable agriculture even in an area where real estate costs are high which means the cost to produce said animal is higher. That doesn't mean it has to be fancy, or only for the rich, or for those folks who consider themselves homesteaders. It should and can be for everybody. "Our constant goal is to make it (sustainable agriculture) more and more approachable to everybody...especially for those in their late 20's and early 30's who are just starting to figure out what it is they care about as far as feeding themselves and feeding their families." ---Matthew Greene How do you make a visit to the butcher less intimidating? We talk about that at length. Ideally, it should be no more fear-inducing than talking to your pharmacist, your hairdresser, or your barista. JM Stock knows interaction is key and keeps that goal in mind with every guest. Greeting every customer, engaging with them, getting to know them, asking questions, offering advice. When you have 80+ varieties of sausage alone, it helps when you feel comfortable enough to converse! "The initial contact and initial engagement is the most important part of finding out with each particular customer what their personal preference is and making it an experience that is tailored to them." ---Matthew Greene What is the first rule of Meat Club? To talk about it! A true CSA for meats. When you sign up you get a box of old favorites as well as new cuts with instructions and recipes on how to prepare it all. A great way to discover cuts you didn't even know you loved. As someone who gravitates to the same ol' same ol' this CSA peaked my interest immediately. In fact, I started shopping for a basement meat freezer like my Grandaddy had! JM Stock sources beef from Grayson Natural Farms, Wolf Creek Farm, and Deep Rock Farm. Pork comes from Autumn Olive Farms. Ducks come from Free Union Grass Farm, and chickens and turkeys come from River Oak Farm. Lamb arrives from Meadows Pride Farm. What happens when the animal arrives? We discuss the process, as well as why Beef Day is their favorite thing ever. Can they tell if a cow was spring-processed or winter-processed just by looking at the meat? Do they ever "shop" for beef by looking at the cows grazing in the farm fields they visit? What are their favorite cuts and ways to prepare it? What is the Curse of Richmond? Is the Richmond customer different from one in Charlottesville? Who has the nickname Beef Neck? You'll just have to listen to find out. Did you know JM Stock has breakfast biscuits with their award-winning Tasso ham each and every morning? Specialty sandwiches on the weekend? One of the most extensive collections of beer, wine, and cheese in the area? Produce? This isn't just a butcher shop folks, but a 7-days-a-week farmer's market, a place to visit daily, to talk, converse about meat, and pick up whatever delicacies you need to feed your family. This episode only solidified my commitment to eating meat that is humanely raised and sustainable, which makes it the most delicious you'll ever taste. Give a listen then get you some. I recommend the Cerdito sausage. Instant Best of 2017 contender. Cheers! SHOW NOTES – Links to resources talked about during the podcast: Help Scotty Recover - My best friend has Stage 3B colon cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Thank you and BIG LOVE to everyone who donated and shared the Big Love Bake Sale and Big Love Birthday! Next up? Tee shirts! Look for them soon. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

Pig Work.  Welcome to Episode 75 and a conversation with folks who aren't just giving lip service to food raised in a pure, unprocessed manner, but walking the walk by carrying on a respected tradition of raising heritage Ossabaw and Berkshire pigs humanely in a natural, sustainable way. In a setting that wouldn't have looked unusual hundreds of years ago. Meet Clay and Linda Trainum of Autumn Olive Farms! The Autumn Olive tree and the farm's namesake is native to Virginia, very edible, and high in lycopene. Pigs and goats happen to love it. When Linda and Clay re-established his father's land back in 2008 it was covered in it. The solution? Put Boerbok goats to work. Boerbok is a great and healthy meat source in addition to being a terrific lawnmower and the Trainums used this natural brush clearer to not only free up land but also as the very first source of revenue for the farm by selling their clearing services as well as the meat. Resourcefulness at work and a great example of farming ingenuity. "If you can raise some cows and you can pay your taxes every year, you’re a successful farmer. I don’t accept that." The farm's origins are rooted in a need for a healthier way of living. The Trainum's house in North Carolina was completely overrun with mold, making every family member sick. Linda started to read up on healthy eating. Her veterinary technician background led her to study more sustainable meat sources. She discovered pigs raised outdoors have the second-highest levels of Vitamin D in the world behind cod liver oil. Then a chance presentation of Ossabaw pigs at the Frontier Culture Museum led the Trainum's to purchase their first breeding sows. The farm is a glorious example of natural breeding methods, with entire ecosystems dedicated to the craft. My tour, on the back of an ATV no less, saw me rumbling through pastures of ryegrass as well as pine and oak forest. These are for foraging, and so the pigs can keep cool during humid summers. In the winter months, shelters are moved to sunny areas to capture south-facing light. The pigs move about as they please, even banding together to move 500-pound shelters if it's not to their liking. Good quality hay grown on-site is harvested for food and bedding. Everything is done naturally. No heat lamps here. Farrowing is all natural as well, which means newborn piglets are more susceptible to nature’s cycles including weather and hungry, sometimes rabid foxes which are becoming more prevalent thanks to global warming. "I think history is going to judge us harshly...our grandchildren are going to look back and say what was wrong with you all that you so willingly partook of that product raised that way. And it won’t be defensible. It’s not a defensible position. You don’t have to spend much time with pigs to realize there’s a serious responsibility." What struck me? There are close neighbors surrounding this farm. If you've done any traveling in our region, you've smelled an industrial hog farm, probably from miles away. Not so at Autumn Olive where the smell is minimal and the neighbors not only stay on the lookout for wanderers but complain about closing the windows in winter because they can't hear the pigs. And yes, some of the pigs are pets. Sparkles is official Tour Director. But this is a working farm and understanding that is an important part. Raising heritage pigs is certainly an honorable method, but also very time consuming, involving more steps as well as a lot more money. Which makes it more expensive. Currently Autumn Olive only sells whole animals to restaurants. And while that can seem a detriment, it’s actually a plus because chefs understand quality and are willing to seek them out and pay for it. "We told a chef one time, he’s like, do you have pork? Well, do you serve bird? On the menu? The difference between a crow and a quail is a profound difference. Within the breeds of pigs there are profound differences…and flavor profiles and texture and mouth feel and fat composition…muscle fiber length. All of that is there." Like any farm, Autumn Olive has seasons and labor you have to do depending on the weather so the pigs can stay happy and healthy. This is a family business, and sons Logan, Luke, and Tyler are committed to continuing the legacy. The day I visited they were headed out for an overnight Maryland delivery. On a heritage pig farm, the work never ends. "The seasons certainly have a bearing on what we do and how we do it...in the summer months pigs usually eat less...the meat is a little bit different in the warmer weather...it's kind of a slower pace...and we're managing issues of clean water and temperature-related things." You can find Autumn Olive products all over our region, including places like Threepenny Café and JM Stock Provisions. It's good stuff people. Forget "The Other White Meat" this pork is colorful with beautiful marbling and an extraordinary flavor. This is pork with TERROIR. You can taste what these pigs have been eating: autumn olive branches, acorns, walnuts, as well as many other naturally-occurring plants on the farm. A true Virginia pork, bred here, on food sources from here. "Healthy food sells. But delicious really sells." How can you be sure the product you’re buying is natural and sustainable? How does Autumn Olive do what they do while making sure the restaurant can offer their product at a fair price point? We talk about it. How did the Trainums meet? It’s the ultimate meet-cute and a story you’ll really enjoy. This talk is near and dear to my heart, not only because I love pork, but Autumn Olive Farm lies a stone's throw away from my own family farm in Dooms, Virginia. As a teenager, my grandaddy would drive us out to "The Land" to show us the ground he worked for decades before moving to town to work at Dupont. To be able to revisit this area as a middle-aged woman with her own entrepreneurial spirit? Priceless. Enjoy the ambient sounds of talkative Berkshire pigs at the end of the episode! Then go get you some at several area restaurants in Charlottesville, Richmond, Maryland, and DC. Details on their website. Cheers! SHOW NOTES – Links to resources talked about during the podcast: Nadjeeb Chouaf - Our very own "NaCheese" just placed THIRD IN THE WORLD at the Mondial du Fromage in Paris, becoming the first American to do so. Congratulations Nadjeeb! Caleb Warr - Chef Warr has left Tavola for greener pastures on Cape Cod. Are there pastures on Cape Cod? Hmmm. We wish him well, and thank him for being on the podcast! Lovefest Tickets! - Brian Wimer has put together an EPIC 2-day festival celebrating the 50th anniversary of the Summer of Love, with many events leading up to this weekend's festival. Get your tickets, then come meet me! I'll be roaming the crowd, gathering audio, pressing the flesh, asking questions, generally being edacious. John Hernandez of Mi Terra Farm - This young man is doing his part to teach folks about sustainable, grass-fed beef. Walking the walk when it comes to eating healthy and helping those who can't afford it. Pig Tales - Did you know pigs have personalities? Learn all about eating sustainable pork, and hear the story of a beloved neighborhood pig who could recognize faces and voices. A great read! Foodwaze - Do you know where your food comes from? Use this website to learn! Help Scotty Recover - My best friend has Stage 3B colon cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Thank you and BIG LOVE to everyone who donated and shared the Big Love Bake Sale and Big Love Birthday! Next up? Tee shirts! Look for them soon. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.