Podcasts about blue hill farm

Heyward Gualandi works for Root Shoot Malting (website, Instagram), a 5th-generation family farm in Loveland, Colorado. We sat down to talk about their investments that helped them leave the commodity-farming market, which is good for the business but also allows them grow more flavorful crops, which ultimately creates better tasting beer, whiskey, and food.There is a lot of talk these days about the impact of terroir on agave and sugarcane distillates. Root Shoot wants us to know that whiskey and beer are influenced by it as well. We just haven't farmed our grains in a way that has allowed the land to play as large of an impact. They and others are working to change that story. Working with a small farm also gives the brewer/distiller more control and visibility into the process as opposed to buying from a large wholesaler.Do you know someone who might enjoy this? Please share it with them.As part of their commitment to the land and the future they've had a conservation easement placed on their land to ensure it remains farm land. Watch the short documentary produced about it and their farm.* The grain flavor wheel that was mentioned.* More on regenerative agriculture* The Rye Resurgence Project* For me, this conversation has many parallels with the interview I had with Blue Hill Farm.Thanks for reading! Subscribe for free to receive new posts. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Hannah Williams is the beverage director of Blue Hill Farm and Donovan Ingram oversees their coffee and grain team programs among other responsibilities. I first became aware of Blue Hill via the Netflix show “Chef's Table”, in which chef Dan Barber is featured. His book “The Third Plate” transformed how I think about agriculture and food.Mentions: Probitas rum, Chartreuse, BUNA coffee, Irving Farm, Real Organic Project, King Grove Blueberries, Kettl Tea, The White Moustache Yogurt, Bouchard Family Farms, Tamworth Distilling, Elmore Mountain Bread, “This is not a wine list”, ViciaI also love Chef Dan's conversation with Krista Tippett of On Being.Thanks for reading! Subscribe for free to receive new posts and support my work. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Cocktail books I mention: The Book of Cocktail Ratios, The Bartender's ManifestoUpcoming guests mentioned: Blue Hill Farm, Japan Sake and Shochu Makers AssociationToday's conversation is with Jackie Williams of Bar Convent Brooklyn This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Can chefs step up and takeover our broken food system? Chef Dan Barber thinks they can and should. Dan is the Co-owner of Blue Hill and Blue Hill at Stone Barns, author of The New York Times Bestseller "The Third Plate", and Co-Founder of Row 7 Seeds, a company developing and exploring new varieties of vegetables and grains.   We dissect today’s broken food system and take a deeper look at the current state of our farms, how the seeds today have been modified for high yield rather than grown for nutrition, and how his company Row 7 Seeds is looking to combat that by breeding organic seeds that result in maximum nutrition and flavor.   Dan is someone who is deeply committed to the concept that better ingredients means better health for ourselves and for our lands. He also is adamant that chefs can be the vehicle to help change our world. Honest, open, and quite the conversationalist, this episode is not to be missed.   This episode was brought to you by Perrier-Jouët as part of our series to bring sustainability inspired content in celebration of Earth Day. We love their holistic approach to becoming a more sustainable Champagne House, not only in the vineyard but also in production. Perrier-Jouët has reduced their carbon footprint by 55% since 2009, and recently launched the Ecobox, a fully recyclable and sustainably sourced gifting solution made of 100% natural fiber, inspired by the chalky soils of Champagne. Join us in making eco conscious choices and enjoy 15% off the non-vintage Perrier-Jouët Blanc de Blancs EcoBox with code TAOP15 until April 30th.  Enjoy, and please drink responsibly.   For more information on Dan Barber and Blue Hill Farm: https://www.bluehillfarm.com   Follow Dan on Instagram: https://www.instagram.com/chefdanbarber/?hl=en   Take advantage of the 15% off Perrier-Jouët EcoBox with Code TAOP15: https://www.perrier-jouet.com/en-us   For more info on The Art of Plating: http://theartofplating.com   Sign up for our Newsletter: http://eepurl.com/g_Z1Bn   Follow The Art of Plating:  https://www.instagram.com/theartofplating/?hl=en   Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en   Ask about our creative agency, FARE: https://madebyfare.com

Dan Barber: “You can't get truly jaw-dropping, delicious flavor unless it's from good, biologically active soil."  Barber, an award-winning chef and co-owner of Blue Hill and Blue Hill at Stone Barns, joins mbg co-CEO, Jason Wachob, to discuss the link between nutrition and flavor, plus: *How to eat local if you don’t have access to farmer’s markets* *How to eat meat sustainably* *Why delicious flavor starts at the soil* *Why regenerative agriculture is not enough* *What we can do to make healthy, organic food more accessible* Referenced in the episode: - Barber's restaurant, Blue Hill Farm. - Barber's seed company, Row 7. - Barber's book, The Third Plate. - Study showing obesity, diabetes, and high blood pressure associated with a higher risk of death from COVID-19. Sign up and learn more about the mindbodygreen x Lexus Retreats in Motion here! Enjoy this episode, sponsored by Lexus! Whether it's an article or podcast, we want to know what we can do to help here at mindbodygreen. Let us know at: podcast@mindbodygreen.com.

In one of the most powerful episodes of the series we caught up with Dan Barber (Blue Hill New York and Blue Hill Stone Barns) during service on the first night he welcomed guests back into his restaurant since the lockdown in March. With the country on the edge of a precipice thanks to the most important election of its history, he shares a road map forward, and how the pandemic has changed him forever.https://www.bluehillfarm.comFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER PODCASTSDirty Linen with Dani Valenthttps://podcasts.apple.com/au/podcast/dirty-linen-a-food-podcast-with-dani-valent/id1518946986The Crackling with Anthony Huckstephttps://linktr.ee/thecrackling

Farmer Abi Glencross is now head of Grains at Duchess Farms and is also one half of the Sustainable Food Story with her best friend Sadhbh Moore (you can listen to episode 30 to hear their story). Abi has had a rather wild career ride - she went from studying engineering to becoming a scientist growing meat in a lab, and then went to train under pioneering chef and sustainable agriculture advocate Dan Barber and his team at Blue Hill Farm in the US where she learned to farm. And it was there that she discovered her passion for heritage grains.  We talk about Abi’s journey from the lab to the field, what made her want to become a farmer, and she gives us the lowdown on heritage grains and why they’re better.  Abi is so passionate about what she does, and about doing it in a way that respects nature and our environment. It was great to speak to her again and I hope you enjoy this conversation as much as I did… Happy listening! *To help Abi and the team at Duchess Farms buy their new flour mill, visit their crowdfunder page here*

durée : 00:03:45 - La Cerise sur le gâteau - par : Pierre Hivernat - Et bien cette semaine Caroline, je vous emmène dans la vallée de l’Hudson, à une heure de New-York, à la découverte de Blue Hill Farm, l’une des fermes les plus passionnantes qui soit, pilotée par l’un des grands penseurs américains du « mieux manger » : Dan Barber.

In this week's episode of the Jackson Hole Connection, Stephan visits with Chris O'Blenness. Chris is a Jackson native and the Owner and Operator of Jackson Hole Buffalo Company. In this episode, Stephan and Chris talk about ranching buffalo, determination, sleeping in pig huts and running the livestock department at the prestigious Blue Hill Farm in New York. To connect with Chris directly, email info@jhbuffalomeat.com. To purchase some delicious buffalo other game meat, visit jhbuffalomeat.com. Do you enjoy The Jackson Hole Connection? Please subscribe, rate and review our podcast wherever you listen. Tune in every Thursday for a new episode of The Jackson Hole Connection. This week's sponsors includehttps://www.theliquorstorejacksonhole.com/ ( The Liquor Store) andhttps://www.jhmarketplace.com/ ( Jackson Hole Marketplace). Want to be a guest on The Jackson Hole Connection? Email us at connect@thejacksonholeconnection.com Music in this episode is provided by Luke Taylor. The Jackson Hole Connection is edited byhttps://www.linkedin.com/in/michaelmoeri ( Michael Moeri). Website and social media support byhttp://hiretana.com/ ( Tana Hoffman).

"It's a beautiful night/ And we call it bella notte" Welcome to Episode #8 of Crushing Disappointment. Matt chats to Hana about her crush on spaghetti.Disappointments: How do you pronounce "inexorably"? Should you have dropped the "crush" angle earlier? Isn't that when the conversation becomes more interesting? Couldn't you get rid of that thudding sound? Spaghetti Restaurants: Padella "probably one of the best places in the UK for pasta", Trullo, Flour & Grape "really nice", Campania & Jones, Pastaio.Burger Restaurants: Patty & Bun "best", MEATliquor "also decent", Honest Burgers "is fine", Big Fernand "some of the best veggie ones I've eaten". The Impossible Burger website is here.Fine Dining: Silo in Brighton "First waste free restaurant", Blue Hill Farm in New York! "the most carrot tasting carrot", The Sportsman in Whitstable, Moor Hall in Lancashire, L'Enclume in Cumbria. Tim Urban: Why Generation Y Yuppies Are UnhappyHuffington Post: Food And Love: How They Are Linked In The BrainJordan D Troisi: Chicken Soup Really Is Good for the Soul: “Comfort Food” Fulfills the Need to BelongZagat Blog: Hot trends and food photos: Zagat reveals all in latest dining surveySteve Zagor, Dean of Culinary Business and Industry Studies at the Institute of Culinary Education, quote from Instagram has completely changed the way we eat and that's not a good thing from InsiderMaryanne Fisher: The Relationship Between Sex and FoodI found a Myers–Briggs personality test thing here. I got INTJ-A, so pretty close to Hana's guess.Judith Hanson Lasater & Ike K. Lasater: What We Say Matters: Practicing Nonviolent Communication

Sales finally gives the verdict on her visit to Blue Hill Farm restaurant in New York or as it's known among chatters The Carrot Restaurant. Also discussed: Martin Amis' essays and Rachel Cusk's earlier book Aftermath.Blue Hill Farm - New York CityDan Barber (Blue Hill Farm) - Chef's Table: Netflix Season 1, Ep 2 (See also: Netflix promo)The Romanesco Dish - Blue Hill FarmOutside and Dessert - Blue Hill FarmChef's Table - Netflix: inside the kitchens and minds of the international culinary stars. - Massimo Bottura - S1 Ep1 - Dominique Crenn - S2 Ep3The Rub of Time: Essays and Reportage, 1994-2016 - by Martin AmisThe Moronic Inferno: And Other Visits to America - by Martin AmisAftermath: On Marriage and Separation - by Rachel CuskOutline - by Rachel CuskTransit - by Rachel Cusk

Today's Conversation With Kim is with New York Times Best Selling Author and Chef Dan Barber. His book "The Third Plate" Field Notes On The Future Of Food intrigued me. When it comes to our food, how to grow it, where it actually comes from, why we should eat real food, Dan has done some pretty comprehensive research. Plus he gets extra points for talking to me a little bit about GMO's. Whenever I get someone on the air and ask them about GMO's no one wants to talk about them? Dan takes you on a journey through soil, land, sea and seed. This is a great read, and if you're like me you will find yourself re-reading a few things to really get some clarity. Connect with Dan at Blue Hill Farm, his restaurant, at www.bluehillfarm.com Or give Dan a call during regular business hours (as Dan enjoys getting away from the kitchen and speaking food via phone): (212) 539-1776

Dan Barber - A Perfect Expression of Nature (Conscientious Cooks VI) However we try to look at it, agriculture itself - as it's existed for 10,000 years, will always be a departure from acquiring our food as nature intended. By extension, agricultural and food production methods will always be debated on their merits of balancing natural systems with the social needs of human populations. But what if the line between social needs and natural systems disappeared and the two were to become one and the same? On this episode, we hear how such a scenario is playing itself out on a farm in Spain and which is producing a food most often associated with being one of the most controversial - foie gras. Telling the story is chef Dan Barber of Blue Hill restaurant in New York City. Dan was recorded in 2008 at the E.F. Schumacher Society lecture series held in Stockbridge, Massachusetts. Backyard Chickens IX On part IX of our ongoing Backyard Chickens series (a sub-series of Farming in the City, Bucky Buckaw lends his wisdom to backyard chickeners on the options available to decrease your reliance on processed chicken feed. Bucky also encourages President Barack Obama to help push Bucky's backyard chicken agenda by establishing a White House backyard chicken flock! Guests Dan Barber, executive chef / co-owner, Blue Hill (New York, NY) - Dan Barber began farming and cooking for family and friends at Blue Hill Farm in Great Barrington, Massachusetts. In May of 2000, Dan opened Blue Hill restaurant with family members David and Laureen Barber, and in 2002, Food and Wine Magazine named him one of the country's "Best New Chefs." Since then, he has addressed local food issues through op-eds in the New York Times and articles in Gourmet, Saveur and Food and Wine Magazine. Dan has been featured in the New Yorker, CBS Sunday Morning, House and Garden, and Martha Stewart Living; his writing has been incorporated into the annual "Best Food Writing" anthology for the past five years. Blue Hill's menu showcases local food and a wine list with producers who respect artisanal techniques. Ingredients come from nearby farms, including Blue Hill Farm in Great Barrington, Massachusetts, and Stone Barns Center for Food and Agriculture, a forty-five minute drive from New York City. Bucky Buckaw - host, Bucky Buckaw's Backyard Chicken Broadcast (New York, NY) - Bucky Buckaw gives advice on raising backyard chickens as just one example of how a locally based economy can work. Through this segment, he informs listeners about the downside of factory farming and what kinds of toxic chemicals you can expect to find in the resultant livestock. He promotes organic gardening and composting, and supporting local farmers.