Podcasts about chef's garden

What exactly does it mean to grow vegetables regeneratively? How can farming be a force for good, not just in the food industry but for the planet as a whole? In this episode, I chatted with Bob Jones, the co-owner and CEO of The Chef's Garden in Huron Ohio. We talked about the roots of their family-owned and operated vegetable farm, their commitment to regenerative practices, and the exciting future they envision. Bob Jones, CEO of The Chef's Garden in Ohio, spearheads a family-owned vegetable farm with a regenerative approach. Their mission is clear: "To grow exceptional vegetables, care for each other and the land, and inspire a vegetable-forward future." With a lifelong dedication to sustainable farming, Bob, alongside his brother Farmer Lee, has learned from the land and their visionary father, Bob Sr. The farm prioritizes healthy soil, plants, people, and the planet. Throughout our conversation, we touch on key topics, such as the difference between organic and regenerative practices in the farming industry. Bob simplifies the implications of regenerative farming, offering insights into its future direction. We also explore the challenges of shrinking land for vegetable cultivation and what's driving this concerning trend. In 2024, they're not just sticking to the classics – Bob gives us a sneak peek into the farm's experiments with new plant species. Join us in cultivating a deeper understanding of what it means to grow good food for a better future. #SustainableFarming #Regenerative #ThriveBitesPodcast #TheChefDoc

Bob Jones is co-owner and chief executive officer of The Chef's Garden, a family-owned farm in Huron, Ohio, committed to growing exceptional vegetables. Bob leads the farm's cutting-edge food safety and food quality programs, helping develop the most reliably healthy and nutritionally dense fresh vegetables. The direction of the farm changed in the 1980s from growing conventional vegetables when his brother, Lee Jones, had an encounter with a chef who asked him if their farm could grow squash blossoms for her restaurant. After that meeting, the family decided to take their farm in a new direction by focusing on the needs and desires of chefs, emphasizing flavor, sustainable farming practices, and quality over quantity. They have worked with chefs for over 40 years and ship produce to all 50 states and 17 countries. They also ship directly to homes in all 50 states and run an on-site retail store. The Chef's Garden grows a tremendous variety of vegetables, including microgreens, heirloom vegetables, microgreen herbs, specialty lettuces, and edible flowers. In this episode, Bob and John discuss: The importance of having multiple revenue streams Understanding what the marketplace is asking of you “Better is better before bigger is better.” Food as health The importance of soil and sap testing Regenerative practices implemented on his farm Applying observation and knowledge to field production The nutrition of today's food Additional Resources To learn more about Bob and Chef's Garden, please visit https://www.farmerjonesfarm.com.  About John Kempf John Kempf is the founder of Advancing Eco Agriculture (AEA). A top expert in biological and regenerative farming, John founded AEA in 2006 to help fellow farmers by providing the education, tools, and strategies that will have a global effect on the food supply and those who grow it.​ Through intense study and the knowledge gleaned from many industry leaders, John is building a comprehensive systems-based approach to plant nutrition – a system solidly based on the sciences of plant physiology, mineral nutrition, and soil microbiology. Support For This Show & Helping You Grow Since 2006, AEA has been on a mission to help growers become more resilient, efficient, and profitable with regenerative agriculture.  AEA works directly with growers to apply its unique line of liquid mineral crop nutrition products and biological inoculants. Informed by cutting-edge plant and soil data-gathering techniques, AEA's science-based programs empower farm operations to meet the crop quality markers that matter the most.  AEA has created real and lasting change on millions of acres with its products and data-driven services by working hand-in-hand with growers to produce healthier soil, stronger crops, and higher profits. Beyond working on the ground with growers, AEA leads in regenerative agriculture media and education, producing and distributing the popular and highly-regarded Regenerative Agriculture Podcast, inspiring webinars, and other educational content that serve as go-to resources for growers worldwide. Learn more about AEA's regenerative programs and products: https://www.advancingecoag.com/ ~  VIDEO: To learn more from John Kempf about regenerative agriculture, watch this conversation between John and three AEA grower partners about how regenerative agriculture is changing lives and conventional farming: https://youtu.be/n9U6GwbYPDk  

Sebastian La Rocca, who is the Argentina-born chef at the restaurant FYR in my hometown of Columbus, Ohio. It's a Latin American live fire restaurant that opened inside of a new Hilton Columbus Downtown Hotel right on High Street in the middle of the city in late 2022. I have known Sebastian for years from his work in Costa Rica, where he ran the restaurant at the El Mangroove Hotel in Guanacaste, and then opened up an open fire restaurant called Botanika outside of San José, which was one of New Worlder's Best New Restaurants when it opened. When he told me he was moving to Columbus I was completely surprised, but I immediately thought that it was one of the smartest decisions any chef I've ever met has made. I can tell just from my interactions with him over the past year that he is happier. He went to cook in a city that appreciates what he can do and not to win awards and recognition, though he is getting it anyway. It was a decision to move his family there so they could live a happier life. So many young chefs tell me they want to open in New York or somewhere because it is their dream. Really, that's your dream as a cook? Shouldn't it be to make good food that people enjoy and provides you a comfortable life? That can be New York or San Francisco or London or Tokyo, but it doesn't have to be. You can cook from anywhere. There are cities like Columbus everywhere. Why not open in Trujillo, Peru instead of Lima? Or Manaus instead of Sao Paulo? Every cook I know that's moved outside the centralized media market, outside of the industry bubble and found their place has been a thousand times happier and they are cooking better food for it. Fyr, Sebastian's restaurant, has been getting great reviews in local media and he has been bringing a lot of prominent Latin American chefs to Ohio to cook at the restaurant, such as Costa Rica's Pablo Bonilla and Panama's Mario Castrellón. It's kind of weird. These are guys I know from Latin America an have written about a lot that are suddenly in Columbus. It's kind of two worlds colliding for me.I grew up here and went to college here. It's basically all I knew until I was in my 20s. I've talked a lot on this podcast about growing up completely disconnected from where the food I ate was coming from. On the episode with Farmer Lee Jones, who runs Chef's Garden in northern Ohio, I talk about how there weren't any farms around. There were just corn and soy fields you drove past on the highway. And all of the restaurants were chains and concepts. I started writing about food in Ohio when I was 19, I think, and it wasn't really until then that I started questioning things. A culinary movement was just beginning there then, with Jeni's, now a well-known ice cream purveyor, opening in the North Market. There were a handful of fine dining restaurants that were being vocal about supporting local farms, and after I left it just kept kind of evolving. There are really great restaurants there now, both at the high and low end. My old neighborhood is full of Nepalese, Mexican and Salvadoran restaurants, and there has been a lot influence from North Africa and Southeast Asia elsewhere in the city. There are still too many concept restaurants for my taste, but there are more restaurants that are created organically and have creative food with good ingredients and nice drinks to balance it out. It's a very different place from where I grew up and it's because of people like Sebastian moving there and bringing new ideas.Read more at New Worlder.

On this week's episode, we talked about fall leaf colors, winter squash, books of letters, and more.For all the info, check out our Substack newsletter!A few links:Family Handyman Article: Best Shrubs for Fall Leaf ColorNew World's Record for a Pumpkin Farmer Lee Jones in The Chef's Garden!Roasted Delicata Squash RecipeOn the Bookshelf:Two Gardeners: Katharine S. White and Elizabeth Lawrence--A Friendship in Letters (Amazon link)Dear Friend and Gardener: Letters on Life and Gardening (letters between Christopher Lloyd & Beth Chatto) (Amazon link)A Year in Our Gardens: Letters by Nancy Goodwin and Allen Lacy  (Amazon link)Tell About Night Flowers: Eudora Welty's Gardening Letters, 1940-1949, edited by Julie Eichelberger. (Amazon Link). Dirt: Mary Jane's Farm magazineRabbit Holes:An Episode of Sparrows by Rumer Godden (Amazon Link)Our Affiliates (Linking to them to make a purchase earns us a small commission):Botanical InterestsFarmers DefenseEtsyTerritorial SeedsTrue Leaf Market Eden BrosNature Hills Nursery

Today on our episode #369 of All in the Industry®, Shari Bayer has a special "On the Road" episode from Roots 2023, which took place at The Chef's Garden and Culinary Vegetable Institute in Milan, OH, on September 11-12, 2023, hosted by Farmer Lee Jones and his family and team. Shari moderated a panel at the conference, entitled “Evolving in the Industry: What it takes to stay relevant”, with Maneet Chauhan, Morph Hospitality Group; Minh Phan, Porridge and Puffs; and Rich Rosendale, Rosendale Collective, and also signed copies of her new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023, #chefwisebook). Today's episode features four exclusive interviews with the following speakers: Reem Assil – Founder of Reem's California in Oakland, CA, who is featured in "Food and Country" documentary (produced by Ruth Reichl); Aaron Bludorn – chef/owner of Bludorn and Navy Blue in Houston, TX; Brad Kilgore – Founder of Kilgore Culinary Group, and Chef/Partner of Mary Gold's in Miami, FL; and Jamie Simpson – Executive Chef of The Culinary Vegetable Institute in Milan, OH. Many thanks and congratulations to #Roots2023 for hosting us, and everyone who joined us in conversation and was involved in the wonderful 2-day conference. We can't wait to return! Today's show also features Shari's PR tip to regenerate, speed rounds, and Solo Dining experience at Chef Vinnie Cimino's Cordelia in Cleveland, OH. Photo Courtesy of Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

"Take your broccoli and call me in the morning." Imagine a world where prescriptions sound like this. Join Elizabeth in a thought-provoking conversation with Dr. Amy Sapola, the visionary Director of Farmacy at the Farmer Jones Farm at Chef's Garden. Driven by her mission to blend regenerative agriculture with human well-being, Dr. Amy takes us on a journey to uncover the interconnected magic of farm and pharma.In this week's episode, Amy talks about the enchanting synergy between soil and soul. She shares her wisdom on how we can develop a more profound relationship with food and the chefs that grow them, paving the way for a healthier future. As a certified wellness coach and Institute for Functional Medicine practitioner, Amy shares her advice on how to eat better, the art of eating seasonally to optimize nutrients, and the challenges we currently face in farming that we will have to overcome in the near future. Amy and Elizabeth talk about the different boxes that Farmer Jones Farm offers, including the new fun collab box with Purely Elizabeth!What You'll Hear In This Episode:Amy's own journey into health, wellness and mindful eating. How Amy's experience both in the pharmacy space and functional medicine serves her helping others today at Farmer Jones Farm at The Chef's Garden. Farmer Jones Farm is a brick and mortar farm and online market, and the fresh produce sold is out of The Chef's Garden, a family farm in Ohio.Amy's belief that agriculture and healthcare both face a lot of the same problems, and should be working together. Not only is Farmer Jones Farm offering a great mix of 600 different varieties of vegetables, microgreens, edible flowers and herbs (and more!) but they have a lab to look at minerals and soil health. Amy simply defines regenerative ag, organic, and how we can understand what's in (or missing from) our food without succumbing to buzzwords. Farmer Jones can also work with you personally on prescribing a box that fits what health challenges you are looking to overcome or what area of health you are looking to focus on. How can we better support our local farmers? What did Amy take away from attending the first Regenerative Health Conference?Tips to start incorporating more veggies in your diet, and tangible statistics that show just how much of a profound shift in your health it can make!  Amy's non-negotiable: finding downtime for herself. [47:23] Find All Season 5 Episodes Here Say Hi To Elizabeth and Purely Elizabeth: Website | InstagramAmy: Farmer Jones Farm | @FarmerJones Farm Mentioned: Deep NutritionNourishment 

Farmer Lee Jones always wears his trademark overalls and red bowtie as a symbol of his commitment to regenerative agricultural practices. Ever since the early days of The Chef's Garden's creation over thirty-five years ago, he has remained tirelessly committed to not only ensuring that the family's three-hundred-acre farm remains one of the most innovative and pioneering in the world, but to fostering a nuanced conversation with the chefs in our industry who look to the farm to grow vegetables that are as aesthetically pleasing on the plate as they are flavorful to the palate.   He is devoutly committed to the chefs he works with in all corners of the world and takes great pride in the relationships he has with the people who have become his mentors, guiding light, and inspiration. These are the bonds that have inspired the highest quality, most flavorful, and extraordinary vegetables in the world—and for Farmer Lee Jones, every day promises a new opportunity to connect with the chefs who have helped to make the farm the pioneering leader in regenerative agriculture that it is today. Regenerative Farming: Flavor and NutritionUsing regenerative farming techniques, the team at The Chef's Garden farms in harmony with Mother Nature for healthy soil, healthy crops, healthy people, and a healthy planet. Crops grown in this healthy soil have the maximum of flavor and nutrition.    The farm has its own cutting-edge agricultural research lab, which was the brainchild of Farmer's Lee's father, Bob, Sr. Through our research, we confirmed that our flavorful, farm-fresh vegetables have 300 to 600 percent more in nutrients than the USDA baseline—results that have been independently verified.  Follow Farmer Lee: Facebook: https://www.facebook.com/farmerleejones Instagram: https://www.instagram.com/farmerleejones

I'm a firm believer that a healthy body starts with healthy nutrition, which means eating quality food.   When it comes to plants, that quality starts with the quality and the nutrients in the soil they grow in.  Not all cauliflower is created equally.  In today's Tuesday Terrain talk you'll hear from Amy Sapola, Clinical Pharmacist, Institute for Functional Medicine Certified Practitioner, and Director of Farmacy at Farmer Jones Farms on the beauty and the benefits of bringing the farmer onto your team of wellness practitioners.  Amy will open your eyes to the benefits of regenerative farming for the soil that supports it to the plants that are grown there, and ultimately the health of the people who eat from regenerative farms.    Referred to in this episode:  What is Farmacy?  Solid Starts  The Evolution of the Chef's Garden Video  Should I be avoiding oxalates?  Dr. Amy Sapola  Farming for Health Podcast  Farmer Jones Farm  Follow us on Instagram:  @TheBreastCancerRecoveryCoach  @amysapola @farmerjonesfarm @thechefsgarden_ohio 

In the latest edition of One Good Thing, Jose sings the praises of baby vegetables—and tells listeners where they can find the best of them. José also reminisces about the early days of his first restaurant, Jaleo, and answers a meaty listener question.  Hints from José:  José's favorite source for baby vegetables is Chef's Garden, run by the charismatic Farmer Lee Jones. The farm used to only sell to restaurants but now sells direct to consumer. If you're in the Washington, D.C. area, Tuscarora Organic Growers Coop, which sells a local farmers markets. Trader Joe's sells a wide variety of baby vegetables, including terrific baby corn. See omnystudio.com/listener for privacy information.

Regenerative Farming is the Future with Dr. Amy SapolaJoin Amy and Katana as they discuss:What is regenerative farming and why it is important to both the environment and our health.Why eating the rainbow is more important than a singular "superfood.”Simple tips for reducing wasted food.Dr. Amy Sapola is passionate about helping people achieve radiant health through reconnecting with their own intuition, nature, and deep nourishment as well as working on public health issues related to the social determinants of health, soil health, and planetary health.Dr. Sapola is a Certified Wellness Coach, Institute for Functional Medicine Certified Practitioner (IFMCP) and Doctor of Pharmacy with a B.S. in Nutrition. She has also completed a 2-year fellowship with honors in Integrative Medicine from the Academy of Integrative Health and Medicine (AIHM). Dr. Sapola is the Director of Farmacy at The Chef's Garden. Farmacy at the Chef's Garden is about building a greater understanding of how your health is impacted by the regenerative agriculture principles we practice here at The Chef's Garden. She works to help guide consumers toward a mindful relationship with food by connecting the benefits of healthy soil, to healthy plants, and ultimately, to healthy people.As a mother of two young children, master gardener, passionate cook, and long-time yogi, Dr. Sapola has an integrative approach to health and wellness both personally and professionally. To learn more about Amy, visit www.farmerjonesfarm.com.

So how do you know, as a chef, where you should be putting your energy outside of your normal job description? Because quite often on CHEF Radio, we talk about how chefs have positive impacts outside of the kitchen through great leadership practices, mentorship, fundraisers, and foundations, but maybe one of the single biggest impacts we can make is through our own responsible purchasing and sourcing and teaching the next generation the importance of being stewards of our foodways and food systems.  Reducing our carbon footprint through climate education, menu planning, reducing food waste, and even packaging and plastics reduction are just some of the ways we can leave this industry better than how we found it, and let's face it, when you become a leader in our industry, you're expected to do so much more than just simply create menu items, work service, and write a schedule. And of course, as individual chefs, we can each do this on our own, but as you're going to hear today, when a farmer and a chef work hand-in-glove to create a Regenerative Organic utopia such as Chef's Garden, the impact they can have is immeasurable, and it's no coincidence that this is Earth Week, and we are releasing this on Earth Day, because I couldn't imagine a better couple of guests to talk about the major positive impacts they've had on our planet and people and why would they do is massively important. Support Regenerative Organic Agriculture! Here's what else you'll hear: Farmer Lee Jones Coming to you live from the New York Food & Restaurant Show 2023 What is Regenerative Organic farming and why you as a chef need to be supporting it? Why our vegetables nutritional levels continue to decline on a massive scale even with the advances in technology Trying to farm like they did 100 years ago Harvesting the sun by planting cover crops and soil  Why we must support regenerative organic farming as chefs because the government's not going to change anything Having a medical doctor on staff at the Chef's Garden to help create more nutrient dense vegetables to assist in healing.  How the Chef's Garden changed the game with the creation of microgreens Charlie Trotter's influence on the trajectory of CG Chef's Garden focuses on their team & community and why that matters Chef Jamie Simpson  The Culinary Vegetable Institute at the Chef's Garden Jamie's love for all 600+ different varieties of fruits and vegetables that grow around him How they bring chefs to the Vegetable Institute for either R&D or a little R&R  The biggest changes that Jamie has been a part of over the years at Chef's Garden Moving towards a direct-to-consumer and pick-to-order concept Having to give up his career and music to focus on being a chef How they harvest all parts of the plants and use absolutely everything that can possibly be turned into food or a food related product Creating vegetable “Deli Slices” High Pressure Pasteurization and why Jamie is so excited about it A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you'll here in the podcast to upload 25 free recipes to the platform.

Welcome to Lost in the Supermarket. March is national nutrition month so who better to talk than a farmer and passionate chef about regenerative agriculture and its role in nutrition. Farmer Lee Jones created The Chef's Garden's over thirty-five years ago, and has remained tirelessly committed to not only ensuring that the family's three-hundred-acre farm remains one of the most innovative and pioneering in the world, but to fostering a nuanced conversation with the chefs in our industry who look to the farm to grow vegetables that are as aesthetically pleasing on the plate as they are flavorful to the palate.Dr. Amy Sapola is passionate about helping people achieve radiant health through reconnecting with their own intuition, nature, and deep nourishment as well as working on public health issues related to the social determinants of health, soil health, and planetary health. She is a Certified Wellness Coach, Institute for Functional Medicine Certified Practitioner and Doctor of Pharmacy with a B.S. in Nutrition. Dr. Sapola is the Director of Farmacy at The Chef's Garden. 

Today we welcomed Dr. Amy Sapola to share about Farmacy at The Chef's Garden and the connection between agricultural practices and human wellness. We discussed the how conventional and regenerative agriculture practices differ, how soil health impacts human health, and why eating food from each color category matters.   Learn more about  @ChefsGarden on YouTube, or visit their website. __  This episode is brought to you by Amanda Kostura, LISW-S of Carve Your Own Path, Inc. and Kelsi Amerine, LISW of Guidance and Growth Psychotherapy Services. Amanda and Kelsi are passionate about educating and empowering our community with the wellness tools needed to thrive.    Subscribe to the Grow Your Path to Wellness YouTube Channel for more valuable information on how to take care of your wellness through a holistic approach:  https://www.youtube.com/ @GrowYourPathtoWellness     Subscribe to our audio podcast on your favorite streaming platform: https://anchor.fm/gyptw   Learn more about Amanda's non-profit organization Carve Your Own Path, Inc by visiting www.carvemypath.org or following them on Instagram @carvemypath   Learn more about Kelsi's private practice Guidance and Growth Psychotherapy by visiting https://www.guidanceandgrowthpsychotherapyservices.com   

146 BOB JONES: Bringing Health Back to Our Plants at the Chef's Garden As so many farmers do, Bob Jones wears many hats, but they all serve to enhance the family's regenerative farming practices that have made the farm one of the most innovative and well-respected in the world. He is a co-owner and chief executive officer of The Chef's Garden, which has always been family owned and devoutly committed to its pioneering efforts to grow exceptional vegetables. Bob champions the farm team's cutting edge food safety and food quality programs, which make the flavorful products grown in the healthy soil at The Chef's Garden some of the most reliably healthy and nutritionally dense fresh vegetables in the industry. In this episode, Bob Jones educates us on the fascinating symbiosis of nature and how it translates into the highest quality, nutrient-dense foods he grows at Chef's Garden. Learn more about Chef's Garden here: https://www.chefs-garden.com/   IN THIS EPISODE YOU WILL LEARN: 00:03:15 - How the farm started 00:12:30 - Bob talks about how they create optimal soil  00:25:20 - Tara finds it's actually cheaper to eat nutrient dense foods    

Farmer Lee Jones is a lifelong farmer, regenerative farming expert and innovative entrepreneur.  Along with his brother, Bob, Lee owns and operates his families farm on land that has been his families farm twice.  Everything you need to know about how to succeed in your personal quest to farm, i.e. perseverance, entrepreneurship, vision, goal setting and valuing people is in this episode.  The Jones farm has existed for over 50 years, has been auctioned off and then risen again to grow to great levels of success.  The principles discussed in this interview are essential for any person who has farming as a goal in their life.  

Amy Sapola, PharmD: “Get in as much color with your food as you can. Color is phytonutrients, and color is that sensory experience.”  Amy, a functional medicine expert, joins mbg co-CEO, Jason Wachob, to discuss the all-time best nutrition hacks, plus: - Why blood sugar balance is critical for optimizing metabolism (~04:04) - How vegetables can increase your happiness (~07:38) - Why some processed foods don't spike your blood sugar (~10:44) - Why you should boil your sweet potatoes (~12:36) - Why regenerative agriculture is crucial for health (~18:48) - How Amy prescribes food to her clients (~24:35) - Why you shouldn't peel your vegetables (~29:51) - The best foods for heart health (~33:07) - The No. 1 most underrated & nutrient-dense vegetable (~34:05) - How to shop sustainably for food & clothing (~38:40) - The health benefits of making your meals aesthetically pleasing (~43:37) Referenced in the episode: - A study on vegetable consumption and happiness. - Learn more about the Culinary Vegetable Institute. - An mbg article on the Mediterranean diet. - Check out Jennifer Rubell's art. - Learn more about The Chef's Garden. - The CDC's list of powerhouse vegetables. Note: This episode briefly mentions eating disorders. If you are struggling with any of the signs and symptoms, you can call the National Eating Disorder Association hotline at (800) 931-2237. We hope you enjoy this episode sponsored by Cotton, and feel free to watch the full video on Youtube! 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.

Episode 109 In this episode, I speak with Farmer Lee Jones and Dr. Amy Sapola from the family owned Farmer LeThe Chef's Garden Farmer Lee Jones always wears his trademark overalls and red bowtie as a symbol of his commitment to regenerative agricultural practices. Ever since the early days of The Chef's Garden's creation over thirty-five years ago, he has remained tirelessly committed to not only ensuring that the family's three-hundred-acre farm remains one of the most innovative and pioneering in the world, but to fostering a nuanced conversation with the chefs in our industry who look to the farm to grow vegetables that are as aesthetically pleasing on the plate as they are flavorful to the palate. Dr. Amy Sapola is passionate about helping people achieve radiant health through reconnecting with their own intuition, nature, and deep nourishment as well as working on public health issues related to the social determinants of health, soil health, and planetary health. Dr. Sapola is the Director of Farmacy at The Chef's Garden. Farmacy at the Chef's Garden is about building a greater understanding as to how your health is impacted by the regenerative agriculture principles we practice here at The Chef's Garden. She works to help guide consumers towards a mindful relationship with food by connecting the benefits of healthy soil, to healthy plants, and ultimately, to healthy people. Topics Discussed: Harness the Sun's Energy Family Affair New Beginnings Regenerative Farming Insects Attack Weak Plants More Color = More Nutrients Value of Soil health Importance of Vegetables Farmacy Food As Medicine Microbiome of Plants Instagram: @thechefsgarden_ohio @farmerleejones @farmerjonesfarm @amysapola Website: www.farmerjonesfarm.com *Anything discussed in this episode is not medical advice and you should always check with a health professional prior to taking any actions. ***Please leave a rating and review . Connect with me on YouTube , Instagram and Twitter Website: www.berestedbewell.com Xendurance: http://shopxnd.com/berestedbewell Mighty Meals: https://eatmightymeals.com/order/r/berestedbewell/ BioStrap: https://biostrap.com/order-evo/?ref=scottshortmeyeru Infrared Saunas: https://qj959.isrefer.com/go/restandrecovery/restrecoverypodcast/ Tusol Wellness: https://tusolwellness.com/?rfsn=5207570.45dc97 CODE: SCOTT20 EnergyBits: www.energybits.com **20% DISCOUNT CODE: REST BiOptimizers: www.bioptimizers.com CODE: BERESTED for 10% Discount Condition One Bars: www.goconditionone.com/rest or Code: REST for 20% Discount H.V.M.N. https://hvmn.com/REST Code REST for 10% OFF

Episode 109 In this episode, I speak with Farmer Lee Jones and Dr. Amy Sapola from the family owned Farmer LeThe Chef's Garden Farmer Lee Jones always wears his trademark overalls and red bowtie as a symbol of his commitment to regenerative agricultural practices. Ever since the early days of The Chef's Garden's creation over thirty-five years ago, he has remained tirelessly committed to not only ensuring that the family's three-hundred-acre farm remains one of the most innovative and pioneering in the world, but to fostering a nuanced conversation with the chefs in our industry who look to the farm to grow vegetables that are as aesthetically pleasing on the plate as they are flavorful to the palate. Dr. Amy Sapola is passionate about helping people achieve radiant health through reconnecting with their own intuition, nature, and deep nourishment as well as working on public health issues related to the social determinants of health, soil health, and planetary health. Dr. Sapola is the Director of Farmacy at The Chef's Garden. Farmacy at the Chef's Garden is about building a greater understanding as to how your health is impacted by the regenerative agriculture principles we practice here at The Chef's Garden. She works to help guide consumers towards a mindful relationship with food by connecting the benefits of healthy soil, to healthy plants, and ultimately, to healthy people. Topics Discussed: Harness the Sun's Energy Family Affair New Beginnings Regenerative Farming Insects Attack Weak Plants More Color = More Nutrients Value of Soil health Importance of Vegetables Farmacy Food As Medicine Microbiome of Plants Instagram: @thechefsgarden_ohio @farmerleejones @farmerjonesfarm @amysapola Website: www.farmerjonesfarm.com *Anything discussed in this episode is not medical advice and you should always check with a health professional prior to taking any actions. ***Please leave a rating and review . Connect with me on YouTube , Instagram and Twitter Website: www.berestedbewell.com Xendurance: http://shopxnd.com/berestedbewell Mighty Meals: https://eatmightymeals.com/order/r/berestedbewell/ BioStrap: https://biostrap.com/order-evo/?ref=scottshortmeyeru Infrared Saunas: https://qj959.isrefer.com/go/restandrecovery/restrecoverypodcast/ Tusol Wellness: https://tusolwellness.com/?rfsn=5207570.45dc97 CODE: SCOTT20 EnergyBits: www.energybits.com **20% DISCOUNT CODE: REST BiOptimizers: www.bioptimizers.com CODE: BERESTED for 10% Discount Condition One Bars: www.goconditionone.com/rest or Code: REST for 20% Discount H.V.M.N. https://hvmn.com/REST Code REST for 10% OFF

Dr. Amy Sapola is passionate about helping people achieve radiant health through reconnecting with their own intuition, nature, and deep nourishment, as well as working on public health issues related to the social determinants of health, soil health, and planetary health.   Dr. Sapola is a Certified Wellness Coach, Institute for Functional Medicine Certified Practitioner (IFMCP) and Doctor of Pharmacy with a B.S. in Nutrition. She has also completed a 2 year fellowship with honors in Integrative Medicine from the Academy of Integrative Health and Medicine (AIHM).   Dr. Sapola is the Director of Farmacy at The Chef's Garden. Farmacy at the Chef's Garden is about building a greater understanding as to how your health is impacted by the regenerative agriculture principles they practice at The Chef's Garden.    She works to help guide consumers towards a mindful relationship with food by connecting the benefits of healthy soil, to healthy plants, and ultimately, to healthy people.    As a mother of two young children, master gardener, passionate cook and long-time yogi, Dr. Sapola has an integrative approach to health and wellness both personally and professionally.   In this episode, Dr. Amy and Tara talk about regenerative agriculture, why it matters so much, as well as intuitive eating and planetary health!    Learn more about Dr. Amy Sapola here: www.amysapola.com Instagram: @amysapola Order your Farmacy Home Delivery Vegetable Boxes here:  https://www.farmerjonesfarm.com/    IN THIS EPISODE YOU WILL LEARN: 00:05:07 What nutrient density testing indicates about regenerative farming 00:05:35 How regenerative agriculture is different from monocrop agriculture 00:10:34 How Amy's farm makes sure to get the best flavor as well 00:18:20 Why Chefs in the know prefer smaller tubers & vegetables 00:25:25 How Tara approaches clients' requests for a fixed 'meal plan' 00:43:10 Tara's & Amy's thoughts on the price of regeneratively grown produce 00:46:10 What if you just take a multivitamin instead?

Carol and Dee talk about moss roses, carrots, and more on this week's episode.Check out our new substack newsletter for the complete show notes.  Carol's lettuce post.Dee's article on growing carrots on Family Handyman website.On the Bookshelf: The New Southern Garden Cookbook, by Sheri Castle (Amazon link)  “Enjoying the best from homegrown gardens, farmers' markets, roadside stands, and CSA farm boxes.”Another Lost Lady of Garden Writing: Frances Edge McIlVaine.Old-fashioned baked beans recipe.Other books mentioned:The Language of Butterflies: How Thieves, Hoarders, Scientists, and Other Obsessives Unlocked the Secrets of the World's Favorite Insect, by Wendy Williams (Amazon link).The Chef's Garden by Farmer Lee Jones (also Amazon link).Aunt Dimity cozy mystery books.A few new shows to watch when it's hot outside:  The Garden Chronicles on the Magnolia Network.This Beautiful Fantastic on Amazon Prime, suggested by Kathy from Cold Climate Gardening. Affiliate link to Botanical Interest Seeds. (If you buy something from them after using this link, we earn a small commission at no cost to you. This helps us continue to bring this podcast to you ad-free!)  Book links are also affiliate links.Email us at TheGardenangelists@gmail.com  For more info on Carol and her books, visit her website.  Visit her blog May Dreams Gardens.For more info on Dee and her book, visit her website.  Visit her blog Red Dirt Ramblings.Don't forget to sign up for our newsletters, via our websites!

Carol and Dee talk about artemisia, Japanese turnips, weeds, and more on this week's episode.Check out our new substack newsletter for the complete show notes.  A few other links:Indiana's invasive plant listDee's article, Identifying Invasive Oklahoma Plants, for Oklahoma Living. Turnips!  18 Different Types Of Turnips.  Who has seeds? We recommend you check Botanical Interests! They have a Japanese turnip called Market Express.  (Affiliate Links)On the bookshelf:  Wild About Weeds by Jack Wallington (Amazon link)Other books: The Language of Butterflies: How Thieves, Hoarders, Scientists, and Other Obsessives Unlocked the Secrets of the World's Favorite Insect, by Wendy Williams (Amazon link).The Chef's Garden by Farmer Lee Jones (also Amazon link).A Lost Lady of Garden Writing: Dorothy Giles,Durant, Oklahoma magnolia festival Affiliate link to Botanical Interest Seeds. (If you buy something from them after using this link, we earn a small commission at no cost to you. This helps us continue to bring this podcast to you ad-free!)  Book links are also affiliate links.Email us at TheGardenangelists@gmail.com  For more info on Carol and her books, visit her website.  Visit her blog May Dreams Gardens.For more info on Dee and her book, visit her website.  Visit her blog Red Dirt Ramblings.Don't forget to sign up for our newsletters, via our websites!

rolandsfoodcourt w Gennaro.pecchia paulofcharsky We chat with a couple of America's hardest-working legends in their respective "fields!" First, we get pumped up by the most significant gathering of greens farmerleejones from the beloved The Chef's Garden. We also dig into the return of the best gold digger. there is & his new show "Gold Rush: Freddy Dodge's Mine Rescue," Produced by the fantastic team. Make sure to each new episode streaming on discovery plus

Farmer Lee Jones, from the Chef's Garden in Ohio, which his family has owned for decades and supplies produce for the best chefs in the country, encourages us to enjoy whole plant eating, from the root to the fruit. After listening to this you will be inspired to make the most of those often tossed-out carrot tops, broccoli stems, Brussels sprout leaves and more. He also enlightens us about regenerative agriculture and why he uses it on the farm.  See omnystudio.com/listener for privacy information.

In today's episode we're speaking with Dr. Amy Sapola, a Certified Wellness Coach, Institute for Functional Medicine Certified Practitioner, and Doctor of Pharmacy with a B.S. in Nutrition.Dr. Sapola is the Director of Farmacy (that's farm - F-A-R-M-ACY) at The Chef's Garden in Huron, Ohio where she works to help guide consumers towards a mindful relationship with food by connecting the benefits of healthy soil, to healthy plants, and ultimately, to healthy people. She's a mother of two young children, master gardener, passionate cook and long-time yogi.Listen today as we chat with Dr. Sapola about the role that functional and integrative medicine play in wellness and ultimately our wellbeing. 

Farmer Lee Jones, The Chef's Garden____________________________________________________Food & Beverage Industry brought to life. F&B LIVE! is a national, industry influencing webcast featuring the leaders in the restaurant, hospitality, branded food and beverage and CPG industries, many of whom are Michael's "friends in the business."Featuring an informal and informative conversation where friends in the business share the latest intel, ideas and best practices for surviving these dynamic challenges we are facing and the future of our brands and businesses.The show is live and broadcast across 5 platforms and features an audience rich with industry influencers. Be sure to pick up your copy of:Food & Beverage Magazine's Guide to Restaurant Successhttps://www.amazon.com/dp/1119668964/...____________________________________________________*CLICK TO SUBSCRIBE: YouTube: https://www.youtube.com/c/foodbeverag...*Follow Us on Facebook : https://www.facebook.com/FoodAndBever...*Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/*Follow Us on TWITTER: https://twitter.com/fb101comwww.fbmagazine.com

Dee and Carol talk about new rose varieties, growing potatoes, and more on this week's epsiode.Links!Roses: NEW! 2022 Winners - American Garden Rose Selections.  Great video by Chris VanCleave and Paul Zimmerman about criteria and sustainability.   The Chef's Garden by Farmer Lee Jones  Potato sources? Many are sold out. Check local garden centers!On the Bookshelf: Four-Season Food Gardening: How to grow vegetables, fruits, and herbs year-round, by Misilla Dela LlanaDirt:     Seed Vault Opened for New Seeds,  a video about it.Rabbit Holes:  Penguin's Great Food Series Released In the States | Kitchn. Carol's Blog Post on Forcing Snowdrops Like It's 1877Carol's secret source for finding old books to buy:  Bookfinder Affiliate link to Botanical Interest Seeds. (If you buy something from them after using this link, we earn a small commission at no cost to you. This helps us continue to bring this podcast to you ad-free!)  Book links are also affiliate links.Email us at TheGardenangelists@gmail.com  For more info on Carol and her books, visit her website.  Visit her blog May Dreams Gardens.For more info on Dee and her book, visit her website.  Visit her blog Red Dirt Ramblings.

In this conversation, Philip talks to Farmer Lee Jones, the owner of the Jones family farm and author of The Chef's Garden cookbook. The discuss his family's journey in farming, adapting and using regenerative techniques to tend to the soil and grow bountiful crops and the importance of looking back to find new innovations. The Drop – The segment of the show where Philip and his guest share tasty morsels of intellectual goodness and creative musings. Philip's Drop: In The Mood for Love (https://www.imdb.com/title/tt0118694/) Farmer Lee Jones's Drop: The Grapes of Wrath (https://www.imdb.com/title/tt0032551/) Special Guest: Lee Jones.

The Chef's Garden, now a world-famous center for innovation in northeast Ohio, is home to the Culinary Vegetable Institute that attracts chefs from around the world. We talk with Farmer Lee Jones about the history of the farm and recipes for unusual and common vegetables.

The Chef's Garden, now a world-famous center for innovation in northeast Ohio, is home to the Culinary Vegetable Institute that attracts chefs from around the world. We talk with Farmer Lee Jones about the history of the farm and recipes for unusual and common vegetables.

Hello Movie Lovers, for tonight's show John reviews the Hollyshorts film Farmer Lee. Plot: “Farmer Lee” captures Farmer Lee Jones as he prepares for the very first harvest season without his father. Dressed in his everyday uniform - jean overalls, red bow tie, and a smile - Farmer Lee shares his innovative approach to growing healthy, regeneratively farmed vegetables at The Chef's Garden and its importance to his family and our world. To donate to ST. Jude's Hospital click the link https://tlbodenhamer84.scentsy.us/party/15197126/st-judes-fundraiser?fbclid=IwAR3aUQArkoGULV3xpqP-heQIecqbJToctgH9PVZfbeMCcKApMkpzZNCKw9w If you want to donate to the show feel free to do so by going to https://www.gofundme.com/f/movie-lovers-unite-podcast?utm_source=customer&utm_medium=copy_link&utm_campaign=p_cf+share-flow-1 For all of your entertainment news make sure that you check out https://movieloversunite.wixsite.com/movieloversunite If you want to be apart of our Patron feel free by clicking the link https://www.patreon.com/join/movieloversunite Follow us on Facebook at https://m.facebook.com/HouseNerdGeek/?ref=bookmarks --- Send in a voice message: https://anchor.fm/movieloversunite/message Support this podcast: https://anchor.fm/movieloversunite/support

Farmer Lee Jones is a speaker, farming expert, and part of the founding family of "The Chef's Garden" — a farm that uses innovative technology and traditional farming techniques to deliver high quality produce to some of the world's leading chefs.Farmer Lee places a big emphasis on following the natural rhythm of Mother Nature and the ability to look at nutrition on a seasonal basis.He has appeared on ABC World News and as a judge on the Food Network's Iron Chef America, Restaurant: Impossible. His many awards include The James Beard Foundation's “Who's Who in Food & Beverage" and being named as one of The Daily Meal's “60 Coolest People in Food” for several years in a row.Listen as we chat with Farmer Lee about sustainable farming techniques, genetically-modified produce, working with high-level chefs, and his life as a farmer.

This week, we're excited to welcome Farmer Lee Jones to Salt + Spine, the podcast on stories behind cookbooks.Lee grew up in Ohio, where his family has farmed for about six generations. Fresh into college at just 19 years old, Lee saw everything his family owned gone in a day—their farm, their house, their car—after a hail storm devastated their crops, and interest rates were sky-high. At that moment, the family pivoted to smaller-scale farming, catering to farmers’ markets.And it was at a farmers market in Cleveland, Ohio, that a chef approached them. asking where she could buy the type of vegetables she was used to cooking with in Europe, meaning organic, heirloom, chemical-free produce. Lee was in his early 20s, and the family took a vote—and decided to transition to growing only quality ingredients for chefs to use in their restaurants. And that paved the path forward.Today, Lee’s family farm has become The Chef’s Garden, which focuses on regenerative farming and supplies some of the world’s greatest chefs with the quality ingredients they rely on. There is also a major focus on research and innovation, with the Culinary Vegetable Institute, a research and training center on the farm that brings chefs and farmers around the globe together to learn about and innovate on vegetables.And now that wealth of generational knowledge is coming together in Lee’s first cookbook, also titled The Chef’s Garden. It’s both a guide (to more than 500 types of produce and herbs, both common and less-known) and a cookbook, with a collection of more than 100 recipes, including many developed by Jamie Simpson, head chef at the Culinary Vegetable Institute.START COOKING TODAY: Bookshop | IndieBound |AmazonIf you thought you knew vegetables, wait until you see recipes for things like a Seared Rack of Brussels Sprouts, or Cornbread-Stuffed Zucchini Blossoms—or even sweets like Onion Caramel and Beet Marshmallows.Lee joined us remotely for this week’s episode to #TalkCookbooks, calling in from the farm and wearing, of course, his signature overalls-and-red-bow-tie getup. Stick around—it’s a great conversation and we’re closing today’s episode with a vegetable game in addition to some great recipes from The Chef’s Garden for you to make at home. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, we're excited to welcome Farmer Lee Jones to Salt + Spine, the podcast on stories behind cookbooks.Lee grew up in Ohio, where his family has farmed for about six generations. Fresh into college at just 19 years old, Lee saw everything his family owned gone in a day—their farm, their house, their car—after a hail storm devastated their crops, and interest rates were sky-high. In that moment, the family pivoted to smaller scale farming, catering to farmers markets.And it was at a farmers market in Cleveland, Ohio, that a chef approached them. asking where she could buy the type of vegetables she was used to cooking with in Europe, meaning organic, heirloom, chemical-free produce. Lee was in his early 20s, and the family took a vote—and decided to transition to growing only quality ingredients for chefs to use in their restaurants. And that paved the path forward.Today, Lee's family farm has become The Chef's Garden, which focuses on regenerative farming and supplies some of the world's greatest chefs with the quality ingredients they rely on. There is also a major focus on research and innovation, with the Culinary Vegetable Institute, a research and training center on the farm that brings chefs and farmers around the globe together to learn about and innovate on vegetables. And now that wealth of generational knowledge is coming together in Lee's first cookbook, also titled The Chef's Garden. It's both a guide (to more than 500 types of produce and herbs, both common and less-known) and a cookbook, with a collection of more than 100 recipes, including many developed by Jamie Simpson, head chef at the Culinary Vegetable Institute.If you thought you knew vegetables, wait until you see recipes for things like a Seared Rack of Brussels Sprouts, or Cornbread-Stuffed Zucchini Blossoms—or even sweets like Onion Caramel and Beet Marshmallows.Lee joined us remotely for this week's episode to #TalkCookbooks, calling in from the farm and wearing, of course, his signature overalls-and-red-bow-tie getup. Stick around—it's a great conversation and we're closing today's episode with a vegetable game in addition to some great recipes from The Chef's Garden for you to make at home. See acast.com/privacy for privacy and opt-out information.

Farmer Lee Jones runs The Chef's Garden, his family farm in Huron, Ohio. He is the author of The Chef's Garden: A Modern Guide to Common and Unusual Vegetables – with Recipes.

Farmer Lee Jones joins Lois Reitzes to talk about his new book, "The Chef's Garden: A Modern Guide to Common and Unusual Vegetables".Plus, a conversation about this year's Juneteenth celebration at the Atlanta History Center.

Farmer Lee Jones knows a thing or two about vegetables...and not just the ordinary ones like carrots, potatoes and peas. For more than 30 years his Huron, Ohio farm has been growing the most interesting, nutrient-dense, and beautiful vegetables for the prestigious restaurants around the country. Vegetables from The Chef's Garden are a staple ingredient for well-known chefs that include Daniel Boulud, Jose Andrés and Thomas Keller and are familiar to food TV celebs as well as northeast Ohio's culinary greats. Lucky for us, we can also access those same veggies at an old fashioned farmstead or in home delivery boxes. Farmer Lee Jones and food writer Kristin Donnelly have just released a 600+ page book that is the quintessential encyclopedia of vegetables. The Chefs Garden, A Modern Guide to Common and Unusual Vegetables with Recipes shares decades of knowledge about familiar vegetables and those that might be new to us like cardoons, salsify and oca. Chef-in-Residence Jamie Simpson has devised recipes that honor the best qualities of each vegetable and stretch our understanding of what we can do with them. In the first of two interviews we talk to Farmer Lee and Chef Jamie about why a plant-forward future is inevitable and necessary, how looking back in time is actually the key to our culinary future, and how asking more of our plants and vegetables is a key to a more sustainable food system.

The Chef's Garden has been delivering specialty products with optimum shelf life, quality, flavor and nutrition direct from the farm to the world's most discriminating chefs for over 30 years. Under the guidance ofLee Jones, and Bob Jones, Jr. - who follow in the footsteps of their father, Bob Jones, Sr., - The Chef's Garden employs traditional regerative farming methods combined with innovative technology to stay on the leading edge of the produce business. Even though the farm was built on a foundation of traditional farming methods that have served our grandfathers well for decades, we are also focused on perpetually innovating and developing new products that help us remain the leading grower of artisanal produce in the nation and serves to foster a deep and abiding relationship of respect and collaboration with chefs that we have worked with throughout the world. Our pioneering food safety programs include diligent testing for foodborne illnesses that begins with the seed and continues right up to the time our fresh vegetables, microgreens, herbs, edible flowers, and more are packaged and shipped to our customers, as well as a bar-code system that tracks each and every product from seed to shipment. Our efforts ensure our customers that they are serving their guests food that is safe, healthy, and packed with flavor. Earth-to-Table® Everything that we do on the farm is integrally linked to the conversations we have been honored to enjoy with chefs for over thirty years. Our success is born from the like-minded work and regenerative farming philosophies that we share with our customers and is derived from a steadfast will to not only survive, but thrive, in agriculture. This abiding commitment to deliver the highest quality, most nutritionally dense and flavorful fresh vegetables, microgreens, herbs, edible flowers and more direct from Earth-to-Table® and our willingness to listen carefully to a chef's needs is what motivates and enriches our work and inspires us each and every day. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

The sandy loam is perfect for cultivating rare and unique vegetable varieties near Lake Erie. Farmer Lee Jones tells us why his family farm quit selling by the semi load and became The Chef's Garden. The beautiful recipes in his Modern Guide to Common and Unusual Vegetables is just the nudge we need to find the way to a plant forward future.

A conversation with Wendy Kiang-SprayWendy Kiang-Spray is a writer and speaker whose articles about gardening and food have appeared in national and local print publications. Her first book, The Chinese Kitchen Garden, is about growing and cooking Chinese vegetables. She gardens in Rockville, Maryland where she also works for the public school system there. I cite The Chinese Kitchen Garden frequently in the book I wrote with The Chef's Garden and as a newer gardener, I really enjoyed reading this book. It weaves together stories about Wendy's parents' garden, which sounds incredible, as well as practical information about vegetables and delicious-sounding recipes. I also just joined The Chinese Kitchen Garden Facebook Group, where there's a lively group of gardeners and cooks. In this episode, we talk about timing when it comes to vegetable gardens, what to know as we transition into summer gardening, and some Asian vegetables to try for new vegetable gardeners. Vegetables Mentioned on the PodcastLuffa gourdMalabar spinachEdamameThai eggplantBitter melonLong BeansChrysanthemum BeansTatsoiCilantroThe Chinese Kitchen GardenWendy Kiang-SprayPlant Out Loud InstagramMore About This EpisodeStewart & Claire lip balms (Use the code PLANTOUTLOUD for 15% off at checkout)

For a lot of us, 2020 was a year of introspection and course correction. While we probably won't look back on the year with great fondness, it's fair to say that once the initial shock wore off, COVID-19 ushered in a strange and sudden opportunity to rest, think and evaluate. Early this year, Penny Barend Tagliarina stepped away from Saucisson, the successful butcher shop she and partner Melissa Khoury founded. The lauded "Lady Butchers" will forever by synonymous with artisanal meats and whole animal butchery, Beard House dinners, Food Network competitions and a kicking off a neighborhood revival. Melissa continues to carry on the stellar reputation of the shop. Today, Penny is the director of culinary operations for Terrestrial Brewing Co. where she steps back into the kitchen to do something she missed—cooking for people. Right now she's launched a creative weekend brunch with more menu offerings and collaborations to come. Terrestrial Brewing, located in Battery Park, is known for a spectacular dog-friendly patio and innovative brews. Penny talks about how she kept busy when things shut down, how Saucisson was able to pivot, survive and thrive, and what she hopes to create at Terrestrial this summer. Give Terrestrial Brewing a follow on Instagram. Mentioned in this episode: Countryside Farm Market, The Chef's Garden, Saucisson, Perfectly Imperfect, Yellow House Cheese.

With Chef Jamie Simpson of the Culinary Vegetable InstituteHow do you make the best vegetable stock you've ever tried? Is vegan demiglace even possible? What the heck do you do with all of those carrot tops? Chef Jamie Simpson answers all these questions and more. Jamie is the Executive Chef at the Culinary Vegetable Institute, the educational, research, and event facility at The Chef's Garden. Jamie and I worked closely together for three+ years on the book The Chef's Garden: A Modern Guide to Common and Unusual Vegetables. In my opinion, he has one of the best jobs in the food biz—his job is to constantly inspire people with new ways to look at vegetables. With the book about to be out in the world, we sat down and had a couple of conversations about how he approaches his job and some of the most notable recipes.Buy The Chef's Garden bookhttps://www.chefs-garden.com/book  Read the full postwww.plantoutloud.com/episodes/jamie-simpsonFollow Plant Out Loud on Instagramwww.instagram.com/plant.outloudFollow Jamie Simpson on Instagramwww.instagram.com/james_simpson86Stewart & Claire (Use the code PLANTOUTLOUD for 15% off at check-out)www.stewartandclaire.com

With Farmer Lee JonesFarmer Lee Jones is the co-owner of The Chef's Garden, a family-owned vegetable farm in Ohio near the shores of Lake Erie. As a farm that used to grow almost exclusively for restaurants, The Chef's Garden is a longtime innovator and sort of a Willy Wonka Factory for vegetables. Lucky for us, they now ship nationwide through their sister site, Farmer Jones Farm. (See below)For the past few years, I've had the honor and privilege to work with Farmer Lee on his book called The Chef's Garden. It's a book that serves as a guide to vegetables while telling so many incredible stories from the farm. During the process, Farmer made my job quite easy since he's is one of the best storytellers I've ever met. I'm delighted to have him here so he can share some of his stories with you. Plus, you'll learn more about why soil quality is everything when it comes to growing vegetables. Plant Out Loud Instagramwww.instagram.com/plant.outloud Plant Out Loud Shownoteshttps://www.plantoutloud.com/episodes/farmer-lee-jonesFarmer Jones Farmhttps://www.farmerjonesfarm.com/ The Chef's Gardenhttps://www.chefs-garden.com/ The Chef's Garden Book (Out April 27, 2021)https://www.chefs-garden.com/book Stewart & Claire (Use the code PLANTOUTLOUD for 15% off at check-out)www.stewartandclaire.com

When it comes to food, what we eat matters, and when people like Farmer Lee Jones is caring for the soil and looking to start with the strongest seeds it's no wonder that his a sustainable farm of specialty and heirloom vegetables, microgreens, and eatable flowers are the choice of top chefs around the world. You can get his family's chef-level produce, which is much more nutrient dense than what's at your local grocery store, delivered to your front door. I have and this is the most flavor I have experienced in my almost 30 years in the restaurant industry. You can find Farmer Lee Jones at https://www.farmerjonesfarm.com/ Go here to Live as a ModernLongevitarian.com Join our Private Facebook Group here Farmer Lee Jones Bio: Farmer Lee Jones always wears his trademark overalls and red bowtie as a symbol of his commitment to sustainable agricultural practices. Ever since the early days of The Chef's Garden's creation over thirty years ago, he has remained tirelessly committed to not only ensuring that the family's three hundred acre farm remains one of the most innovative and pioneering in the world but to fostering a nuanced conversation with the chefs in our industry who look to the farm to grow fresh vegetables that are as aesthetically pleasing on the plate as they are flavorful to the palate. He is devoutly committed to the chefs he works with in all corners of the world and takes great pride in the relationships he has with the people who have become his mentors, guiding light, and inspiration. These are the bonds that have inspired the highest quality, most flavorful and extraordinary vegetables in the world and for Farmer Lee Jones, every day promises a new opportunity to connect with the chefs who have helped to make the farm the pioneering leader in sustainable agriculture that it is today. Farmer Jones® also works alongside his dad and brother on the farm, inspiring The Chef's Garden team to perpetually discover innovative ways to become more sustainable while at the same time producing the highest quality ingredients possible. He is committed to rediscovering, saving and telling the stories of the unique heirloom vegetables that are sustainable farmed, along with microgreens, edible flowers, herbs and more. He is an in-demand speaker and expert on sustainable agriculture and has presented at national and international conferences and seminars including at The Culinary Institute of America's Greystone Flavor Summit, The American Culinary Federation's National Convention, the Women Chefs and Restaurateurs National Conference, and Chef Raymond Blanc's American Food Revolution in Oxford, England. He was honored to receive the James Beard Foundation's award for Who's Who in Food & Beverage, making him one of the first farmers to receive it. He serves on the boards for Chef Magazine, Chef Concept, and Modern Farmer. He has been profiled in conjunction with The Chef's Garden in The New York Times, The Wall Street Journal, Inc. Magazine, Entrepreneur, Bon Appétit, Gourmet, Food & Wine, Cooking Light, Newsweek and The Washington Post. The Chef's Garden has been chronicled by “The Martha Stewart Show,” “Roker on the Road,” “CNN Business Unusual,” and ABC World News, and Farmer Lee Jones was the first farmer ever to judge the popular Food Network show “Iron Chef America.” He appeared in an episode of the Food Network's “Food Network Star” as well as “Restaurant: Impossible” along with First Lady Michelle Obama. Farmer Lee Jones has also been heard on “Fresh Air,” “All Things Considered” and “The Story.” --- Support this podcast: https://anchor.fm/modernlongevitarian/support

In this episode we had a very pleasant conversation with Farmer Lee Jones! We had an absolute blast talking with him, not just about produce, but life in general. We had the opportunity to not only learn about The Chef's Garden, but also about the farm and his family's history, as well as talked about relationships, which was a beautiful reminder of what's really important in life. He is a very warm, friendly person and we had a great time listening to his stories. Farmer Lee Jones is the man responsible for running The Chef's Garden, a 300 acre farm well-known for their hand-harvested, picked-to-order produce delivered overnight to acclaimed chefs worldwide. In addition to overseeing his family's Huron, Ohio farm, he is also the chairman for the Culinary Vegetable Institute, one of the world's most well-respected vegetable research facilities, also located on the property. His gardening philosophy is all about practicing sustainable, old-world farming techniques; avoiding the use of all pesticides and chemicals, emphasizing soil health, and all in all, “growing vegetables slowly and gently, in full accord with nature.” Farmer Lee Jones is also a highly sought-after speaker and expert on sustainable agriculture, who has presented at a number of national and international conferences and seminars, including the ACF National Convention, the Culinary Institute of America's Greystone Flavor Summit, and the Women Chefs and Restauranteurs National Conference. He is a James Beard Award winner, serves on the boards for a variety of chef-centric magazines, and was the first farmer to ever judge Food Network's Iron Chef America, as well as appearing on Food Network Star, Restaurant: Impossible, and Bizarre Foods with Andrew Zimmern. If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you! --- Support this podcast: https://podcasters.spotify.com/pod/show/while-the-cookies-cool/support

The source of your food is more important than ever. Buying straight from the farm is one way to have fresh seasonal produce while supporting local farmers, and it also encourages cooking at home and healthy eating. For more than 37 years, Farmer Lee Jones of The Chef's Garden, has supplied specialty produce to the nation's top chefs and restaurants. Now, consumers can order a variety of colorful, seasonal produce boxes shipped direct from The Chef's Garden in Huron, Ohio. www.chefs-garden.com

Get the featured cocktail recipe: Square Stems On this episode meet Designated Drinker, Jamie Simpson--a musical rockstar turned rockstar chef. He hails from some of the best restaurants in Charleston, SC and has staged at Michelin-starred restaurants around the world. Today, he is the Executive Chef at  The Culinary Vegetable Institute at The Chef's Garden in Milan, Ohio.  His passion? To promote and grow the sustainable food system.   Love this tasty bit? Let us know by reviewing the show.

Our first guest is Farmer Lee Jones, The Chef's Garden, a pioneer of the sustainable agricultural movement, whose family's 300-acre vegetable farm grows specialty vegetables, herbs and micro greens shipped to restaurants around the world. Our second guest is Katrin Naelapaa, Director of Wines from Spain since 2001, who oversees all marketing, advertising and promotion for Spanish wines in the U.S.This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).

Mark & Theresa broadcast MyFixitUpLife LIVE! at Lowe's courtesy of Troy-Bilt's Saturday6 lawn and garden series. So let's roll up our sleeves and dig in. It's time to build something together. They're joined by the soft-spoken Iron Chef judge and vegetable farmer to the world's great kitchens, Farmer Lee Jones of The Chef's Garden. And the situation turns from food to tools when DIYNetwork's Desperate Landscapes host—and rock solid fitness aficionado—Jason Cameron joins us in the garden. We get the Lowes-down on outstanding outdoor Father's Day gifts and talk Troy-Bilt tractors, trimmers, and more. Theresa talks Olympic paint and their Color Clix app that's helping her with a client's nursery project, and gives the details on helping you prepare for natural disasters with the help from Generac and The Great Hurricane Blowout that gives you the details on being prepared. Mark shares his love for the Troy-Bilt TB260: Mulching Mower With Side-Discharge, and we find out about other Father's Day gift ideas from Troy-Bilt. So spread that mulch and fertilize those flowers, we're built for life.

Mark & Theresa broadcast MyFixitUpLife LIVE! at Lowe's courtesy of Troy-Bilt's Saturday6 lawn and garden series. So let's roll up our sleeves and dig in. It's time to build something together. They're joined by the soft-spoken Iron Chef judge and vegetable farmer to the world's great kitchens, Farmer Lee Jones of The Chef's Garden. And the situation turns from food to tools when DIYNetwork's Desperate Landscapes host—and rock solid fitness aficionado—Jason Cameron joins us in the garden. We get the Lowes-down on outstanding outdoor Father's Day gifts and talk Troy-Bilt tractors, trimmers, and more. Theresa talks Olympic paint and their Color Clix app that's helping her with a client's nursery project, and gives the details on helping you prepare for natural disasters with the help from Generac and The Great Hurricane Blowout that gives you the details on being prepared. Mark shares his love for the Troy-Bilt TB260: Mulching Mower With Side-Discharge, and we find out about other Father's Day gift ideas from Troy-Bilt. So spread that mulch and fertilize those flowers, we're built for life.