Podcasts about border springs farm

In episode 10 of Cellar Sessions Podcast, Host Michael Kimball and Shepherd Craig Rogers of Border Springs Farm carve out a passionate conversation about the realities of farming in VA, the farm-to-table movement from a producers perspective and of course, wine! Warning: this episode will cause extreme cravings for perfectly cooked lamb and Petit Verdot but don't worry, we know a guy

Though widely consumed throughout the world, lamb is a largely under-appreciated meat in the U.S. “I think there are too many Americans who have just had bad lamb,” says farmer Craig Rogers of Border Springs Farm in Virginia, one of three experts on the subject who spoke with Kat Johnson at a workshop entitled Lamb Breakdown at the 8th Annual Chefs Collaborative Summit. “One of the most fun things for me is introducing—or reintroducing—people to lamb, and they just go ‘Oh my god I had no idea!’“ Rogers joined Chef Michael Costa (Zatinya, Washington DC) and James Beard Award-winning butcher Adam Danforth as they discussed all things lamb—from the science of muscles and flavor, to using lesser known cuts, and even starter tips for beginners. “I work with anyone who wants to better understand their relationship to meat, and also their relationship to animals that sustain us,” says Danforth, “By teaching on-farm slaughtering, whole-animal butchering, and meat and flavor science, I aim to challenge people’s stigmas around what they think they’re experiencing when they eat meat, or also what their ideas of quality are.” Hear more of their deep-dive on lamb and how farmers, butchers, and chefs can work together to promote consumption and sustainability of the animal. Heritage Radio Network On Tour is powered by Simplecast

Episode 3 - Clark Barlowe & the KUDU Grills of Lambstock We brought the team to Border Springs Farm in Patrick Springs, VA for the 8th year of Lambstock; a chef-inspired, invite-only, event that happens every 2nd weekend of August. As a podcast that primarily focuses on the food & beverage industry of North Carolina, we traveled up to Virginia for a unique experience that is known to many in the restaurant industry. No money exchanges hands. It's a collective of like-minded people bringing their talent and experience to provide food & drink for a few days while camping out in a sheep pasture. IN EPISODE 3 - We learn about the best open fire grill in the South, produced by Stebin Horne of Kudu Grills. And we end our Lambstock experience with Chef/Owner of Heirloom in Charlotte, Clark Barlowe. We talk podcasts, mushrooms, his bromance with Kyle and why Lambstock is important to our industry. This series sponsored by: The CurEat App Food-Seen Van Daughtry Consulting

The NC F&B Podcast, featuring a 3-part series of Lambstock 2017. We brought the team to Border Springs Farm in Patrick Springs, VA for the 8th year of Lambstock; a chef-inspired, invite-only, event that happens every 2nd weekend of August.  As a podcast that primarily focuses on the food & beverage industry of North Carolina, we traveled up to Virginia for a unique experience that is known to many in the restaurant industry. No money exchanges hands. It's a collective of like-minded people bringing their talent and experience to provide food & drink for a few days while camping out in a sheep pasture. Episode 1 features the Lore of Lambstock. We kick it off with the Shepherd of Border Springs, Craig Rogers. Followed up with James Clark & Bill Hartley of Postal Fish Company in Pittsboro, NC and closed with Writer/Podcaster Amber Donaghue of Haute Dish in Charlotte, NC. Hosts: Max Trujillo & Matthew Weiss Sponsors: The CurEat App (Steve Mangano) Food-Seen Van Daughtry Consulting Audio Produced/Edited: Max Trujillo Video Produced/Edited: Forrest Mason

Craig Rogers is a force in Southern food. Mention this owner and shepherd of Border Springs Farm in Patrick Springs, VA around any East Coast chefs, and one or more have likely heard of him or already serve his product. Craig and I first met on the dance floor at 2 a.m. during a Lambs and Clams after party at Euphoria Greenville a few years ago, and I remember he had on overalls and had been dancing for hours. And that was after cooking lamb on a spit all day. The man is used to going headlong into whatever he decides. These days, he’s cycling his way back to health, biking the Blue Ridge yet still hosting the private Lambstock event on his farm (that’s Woodstock for chefs). To steal the Vegas line “what happens at Lambstock usually stays at Lambstock,” but this year, he invited me to come and podcast from the party, but it was too windy on the day we recorded. Instead we popped inside his farmhouse kitchen, where you’ll be able to hear a squeaky screen door opening and closing as an army of volunteers for the event move around us.