Podcasts about chefs collaborative

Todd Hudson is the Executive Chef and Owner of the Wildflower Café, a farm-to-table restaurant in Mason, Ohio. With over 15 years of kitchen experience, Todd can prepare some of the best food you've ever had, regardless of how exotic your tastes, and he does it all with fresh local products. His roots lie in southern cooking he learned from his grandmother. Todd and his Café have received many accolades, including Top 40 Chefs Under 40, a feature in "Best Chefs America" A Chefs Guide to Top Chefs, a feature in the "Chefs Collaborative 20th Anniversary" Cookbook, "Best Burger" Cincinnati Magazine 2010, "Certified Humane Restaurant" World Society for the Protection of Animals, "Best Restaurants in the Midwest" Midwest Living Magazine 2011, 2012, and "Best Fresh Meal" CityBeat 2010, and many more. In 2019, the Wildflower Café was recognized as one of Wine Enthusiast Magazine's “Top 100 Wine Restaurants in America”. Todd is a wonderful husband and active dad. He resides on his farm with his wife Jenna and his two rockstar children, Dylan and Griffin.     In this episode of The Next Level, we discuss:   How Todd's grandmother served as his inspiration in the kitchen and in life  The story of how Todd got his start in the restaurant and made the decision to open the Wildflower Café  The importance of sourcing organic ingredients and Todd's passion for facilitating a return to agriculture  How the restaurant has evolved since it opened in 2007  Todd's purpose now and the resilience required in his profession as an Executive Chef and Restaurant Owner    Connect with Todd and the Wildflower Café:  Website: https://linktr.ee/wildflowermason  Instagram: @wildflowermason  Facebook: www.facebook.com/WildflowerCafeMason  YouTube: www.youtube.com/@WildflowerCafe    The Wildflower Café is located at 207 E Main St, Mason, Ohio, and is open Monday - Saturday 4-9 pm.      Listen here: https://teamperformanceinstitute.podbean.com/   The Next Level Podcast is also available on Google Podcasts, Apple Podcasts, Spotify, and Amazon Music.  

Todd Hudson is the Executive Chef and Owner of the Wildflower Café, a farm-to-table restaurant in Mason, Ohio. With over 15 years of kitchen experience, Todd can prepare some of the best food you've ever had, regardless of how exotic your tastes, and he does it all with fresh local products. His roots lie in southern cooking he learned from his grandmother. Todd and his Café have received many accolades, including Top 40 Chefs Under 40, a feature in "Best Chefs America" A Chefs Guide to Top Chefs, a feature in the "Chefs Collaborative 20th Anniversary" Cookbook, "Best Burger" Cincinnati Magazine 2010, "Certified Humane Restaurant" World Society for the Protection of Animals, "Best Restaurants in the Midwest" Midwest Living Magazine 2011, 2012, and "Best Fresh Meal" CityBeat 2010, and many more. In 2019, the Wildflower Café was recognized as one of Wine Enthusiast Magazine's “Top 100 Wine Restaurants in America”. Todd is a wonderful husband and active dad. He resides on his farm with his wife Jenna and his two rockstar children, Dylan and Griffin.     In this episode of The Next Level, we discuss:   How Todd's grandmother served as his inspiration in the kitchen and in life  The story of how Todd got his start in the restaurant and made the decision to open the Wildflower Café  The importance of sourcing organic ingredients and Todd's passion for facilitating a return to agriculture  How the restaurant has evolved since it opened in 2007  Todd's purpose now and the resilience required in his profession as an Executive Chef and Restaurant Owner    Connect with Todd and the Wildflower Café:  Website: https://linktr.ee/wildflowermason  Instagram: @wildflowermason  Facebook: www.facebook.com/WildflowerCafeMason  YouTube: www.youtube.com/@WildflowerCafe    The Wildflower Café is located at 207 E Main St, Mason, Ohio, and is open Monday - Saturday 4-9 pm.      Listen here: https://teamperformanceinstitute.podbean.com/   The Next Level Podcast is also available on Google Podcasts, Apple Podcasts, Spotify, and Amazon Music.  

Piper Davis is a celebrated baker and partner at Grand Central Bakery, a regional chain of 10 cafes and artisan bakeries in the Pacific Northwest. An avid baker, cook and good food provisioner, she is the co-author of “The Grand Central Baking Book” and is Board Chair of the national nonprofit Chefs Collaborative. Tune in to learn more about: Piper's childhood and her love of baking inspired by her mom - Grand Central Bakery founder, Gwyneth Bassetti; The artisan bread revolution; The power of deliciousness; About Grand Central Bakery and their mission to produce delicious food and treat their employees well; The tomato story and the challenges of purchasing local ingredients, from wheat to vegetables.

How Ingredients Shaped a Chef with Chef Peter Hoffman Come join us as acclaimed New York chef Peter Hoffman, author of the recently published book “What's Good?: A Memoir in Fourteen Ingredients”,reveals why he combined the story of his career with profiles of the favorite ingredients that he found at his favorite farmers market. Hoffman, founder of iconic Manhattan restaurants Savoy and Back Forty, describes his journey from line cook to chef/owner during New York's culinary shift from French dominance to a more global and farm-to-table approach. Chef Hoffman will also read an excerpt from his pepper chapter that touches on the issues of scarcity versus abundance; how we approach our available resources; and how we treat one another. He will discuss the history of pepper distribution across the globe, celebrating this vegetable for its abundance, its flavor and its ability to thrive globally And he will be available to answer your questions via Chat. BIOGRAPHY: Named “A Locavore Before the Word Existed” by the New York Times, Hoffman sat on the board of Chefs Collaborative from 1997 until 2010, acting as its national chair from 2000-2006. He has published numerous articles in Edible Manhattan and guest essays in the New York Times. He has also contributed to NPR's Marketplace. For more than thirty years, he has cycled to the Union Square Greenmarket to source the best in local and seasonal ingredients, the core of his cooking. Chef Hoffman actively consults for food businesses interested in improving their work culture, sourcing, and messaging. Many of his recent interviews and book notices are posted on his website, peterhoffmancooks.com or on IG @peterhoffmannyc. For information on Chef Hoffman's book, “What's Good?: A Memoir in Fourteen Ingredients” and to order a signed copy, go to https://www.mcnallyjackson.com/whats-good-signed Recorded via Zoom on September 29, 2021 CulinaryHistorians.org

Amanda Christensen, ideaXme guest interviewer and strategy executive at Cubaka interviews Marc Oshima, co-founder and chief marketing officer at AeroFarms. AeroFarms is a Certified B Corporation. They use the latest breakthroughs in indoor vertical farming, artificial intelligence and plant biology to fix our broken food system and improve the way fresh produce is grown and distributed locally and globally. Their objective is to solve both current and future food challenges by producing high quality safe produce using the latest science and technology. AeroFarms Transforming Agriculture Since 2004: AeroFarms has been transforming agriculture with people and planet in mind. They have built a proprietary agriculture platform to grow a wide array of products, delivering superior flavour, better quality and improved nutrition with the most sophisticated levels of traceability and food safety in our industry. AeroFarms' Vision: To understand plant biology and to be great farmers and solve broader problems in agriculture. To serve communities by leading with brand and providing access to high-quality, consistent, and safe products. To protect the environment for future generations, growing more while using less. Marc Oshima's biography: Marc is Co-Founder and Chief Marketing Officer of AeroFarms, a leading clean- technology company that builds and operates responsible, state-of-the-art indoor vertical farms around the world, enabling local production and transforming agriculture. A Certified B Corporation, AeroFarms has been recognized by Fast Company as one of the World's Most Innovative Companies for Food and by Inc. as one of the Top 25 Disruptive Companies. An award-winning marketer with an extensive background in retail, branding, and media, Marc is also passionate about increasing access to healthy food and has led the marketing for major food retailers. Marc has been recognized by Eating Well magazine as one of the 2018 American Food Heroes. With his B.A. from Columbia College and M.B.A. from Columbia Business School, Marc is also Board Co-Chair of Chefs Collaborative, a 25 year old non-profit improving our sustainable food systems, and a member of the United Fresh Produce Marketing & Merchandising Council. Links Marc Oshima: https://www.linkedin.com/in/marcoshima https://twitter.com/oshimagoodfood?la... https://www.aerofarms.com Links Amanda Christensen: https://uk.linkedin.com/in/amandamchr... Links ideaXme: https://radioideaxme.com​​​​ https://www.instagram.com/ideaxme/?hl... https://twitter.com/ideaxm?ref_src=tw... https://www.facebook.com/ideaXme/​​​​ https://www.linkedin.com/company/1867... https://podcasts.apple.com/gb/podcast... ideaXme is a global network - podcast on 12 platforms, 40 countries, mentor programme and creator series. Mission: To share knowledge of the future. Our passion: Rich Connectedness™!

AeroFarms is an indoor vertical farming company and Certified B Corporation that is transforming agriculture by growing flavorful, safe, healthy food all year round in an environmentally sustainable and socially responsible way. In this episode of FoodTech Junkies, we speak with Marc Oshima, Co-Founder and CMO. Together we take a behind-the-scenes look at the latest headlines regarding the company, discuss the impact of next-gen farming practices on communities, and exchange views on the opportunities lying ahead. About AeroFarms Since 2004, AeroFarms, through its holding company, Dream Holdings, Inc., has been leading the way for indoor vertical farming and championing transformational innovation for agriculture. On a mission to grow the best plants possible for the betterment of humanity, AeroFarms is a Certified B Corporation with global headquarters in Newark, New Jersey, United States. Named one of the World's Most Innovative Companies by Fast Company two years in a row and one of TIME's Best Inventions, AeroFarms' patented, award-winning indoor vertical farming technology provides the perfect conditions for healthy plants to thrive, taking agriculture to a new level of precision, food safety and productivity while using up to 95% less water and no pesticides versus traditional field farming. AeroFarms enables local production to safely grow all year round for its commercial retail brand Dream Greens that has peak flavor always®. In addition, AeroFarms has developed multi-year strategic partnerships ranging from government to major Fortune 500 companies to help uniquely solve agriculture supply chain needs. For additional information, visit: https://aerofarms.com/. About Marc Oshima Marc is the Co-Founder and Chief Marketing Officer of AeroFarms. An award-winning marketer with an extensive background in retail, branding, and media, Marc is also passionate about increasing access to healthy food and has led the marketing for major food retailers. Marc has been recognized by Eating Well magazine as one of the 2018 American Food Heroes. With his B.A. from Columbia College and M.B.A. from Columbia Business School, Marc is also Board Co-Chair of Chefs Collaborative, a 25 year old non-profit improving our sustainable food systems, and a member of the United Fresh Produce Marketing & Merchandising Council.

In this episode, I chat with Adam Danforth, a butcher, educator, and James Beard award-winning author. He is an active board member of the Good Meat Project and Chefs Collaborative and through this work, he leads experiential workshops worldwide on butchery and meat science for venues such as Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Adam also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, and Maude.  We talk about Adam's road from corporate marketing burnout to his career in meat processing and humane butchery.  We also discuss his latest initiative, ROGUE FOOD UNITES, a nonprofit which meets the immediate and long-term food needs of fire victims in Southern Oregon with comfort food prepared by locally-owned restaurants. Click here to donate.

Peter Hoffman is the former chef and owner of Savoy and Back Forty Restaurants in New York City and author of the new book, What's Good: A Memoir in 14 Ingredients. He is a longtime supporter of the farm-to-table movement and served on the boards of the New York City Greenmarket, the Chefs Collaborative, and is a Slow Food NYC Snailblazer award recipient. On most market days, he can be found on his bicycle at the Union Square Greenmarket.In this episode, Peter and I discuss how plant lives are metaphors for the human experience, the strawberries New Yorkers clamor for every August, how to cook with stone fruit pits, why scraggly rosemary is better than the lush stuff in the supermarket, and how you can learn more about a country's culture by the types of peppers they grow.Episode website What's Good: A Memoir in 14 Ingredients by Peter Hoffman Lab GirlSponsored by: Stewart & Claire Use the code PLANTOUTLOUD to receive 15% off at checkout

Now is the time to Lead With Your Brand New Year! As we start 2021, Jayzen is thrilled to announce the #LeadWithYourBrandChallenge! Each week for the next six weeks, Jayzen is breaking down the Lead With Your Brandtm system into five steps. This week’s episode provides an introduction to the system and each week following you’ll learn a new skill and will be able to download a free PDF at https://www.leadwithyourbrand.com to help you develop and refine your professional brand and achieve your next career breakthrough in 2021! Plus, hear from amazing leaders in entertainment, tech, media & more starting with this week’s guest award-winning chef and restaurateur, Susan Feniger. Susan has had a number of highly successful restaurants across southern California and in Las Vegas and authored six cookbooks over her forty-year career. You’ve seen her on Top Chef Masters and on Food Network’s “Too Hot Tamales.” Susan is a great example of someone who extends her personal brand through everything she does, how she dresses and how she runs her company. Guest Bio Iconic culinarian, author, and entrepreneur may be best known for her Modern Mexican concept, Border Grill restaurants, trucks, and catering, which she runs with her business partner of more than 35 years, Mary Sue Milliken. Now with locations in Las Vegas’ Mandalay Bay Resort and Casino, Downtown LA, LAX Airport, The Huntington Library, and Rose Bowl, Border Grill continues to serve street food-inspired regional Mexican cuisine with a commitment to sustainability and the best quality ingredients. In June 2018, Feniger and Milliken debuted BBQ Mexicana, a fast casual eatery with locations at Mandalay Bay Resort and Casino, Las Vegas Ballpark, and most recently inside the new Allegiant Stadium. The chefs returned to Santa Monica with Socalo, an all-day California canteen and Mexican Pub, in December 2019. After graduating from the Culinary Institute of America in New York, she made a groundbreaking move in joining the nearly all-male kitchen at Chicago’s Le Perroquet, serendipitously meeting the only other woman in the kitchen—Mary Sue Milliken. After working for Wolfgang Puck at Ma Maison in L.A., Feniger went to the French Riviera to further hone her skills, and returned to open City Café with Milliken in 1981, forever changing L.A.’s culinary landscape by introducing eclectic dishes from around the world. That evolved into the larger CITY Restaurant in 1985—and the introduction of Border Grill as a simple spot for authentic home cooking and street foods of Mexico informed by the duo’s treks through the country. A James Beard Award that same year confirmed their impact on the nation’s cuisine. Feniger and Milliken brought their innovative approaches to The Food Network with nearly 400 episodes of the “Too Hot Tamales” and “Tamales World Tour” series. They also were the original co-hosts of the popular food-centric radio show, KCRW’s “Good Food,” in L.A. Susan has co-authored six cookbooks, including Susan Feniger’s Street Food and competed on Bravo’s “Top Chef Masters” in 2010. In 2018, Feniger and Milliken were named the recipients of the fourth annual Julia Child Award from The Julia Child Foundation for Gastronomy and the Culinary Arts, marking the first women to be honored. The distinction complements additional accolades, including the Elizabeth Burns Lifetime Achievement Award from the California Restaurant Association in 2013; earned induction into Menu Masters Hall of Fame in 2014; and the 2018 Gold Award from the Los Angeles Times for culinary excellence and innovation in Southern California. Feniger is an active member of the community, and currently sits on the boards of the Scleroderma Research Foundation, L.A. LGBT Center, and L.A. Tourism & Conventions; works closely with Women Chefs and Restaurateurs, Share Our Strength, and Human Rights Campaign; and co-founded Chefs Collaborative. Links To learn more about Lead With Your Brand and the Career Breakthrough Mentoring program , please visit : https://www.leadwithyourbrand.com To book Jayzen for a speaking engagement or workshop at your company, visit : https://www.jayzenpatria.com Please connect on LinkedIn : https://www.linkedin.com/in/jayzenpatria To learn more about about Susan Feniger and her latest restaurant, Socalo, visit https://www.socalo.com/susan-feniger-bio/ To learn more about Susan and Jayzen’s work at the Los Angeles LGBT Center, visit https://lalgbtcenter.org

This minisode is a little bit different than traditional episodes, as we cover relevant happenings in and around Meyer Hatchery. Sometimes we also interview industry leaders, and today I’m excited to be joined by Adam Danforth, a butcher, educator, and James Beard award-winning author.You may recognize the name from his comprehensive butchering books, including his newly released book Butchering Chickens: A Guide To Humane Small-Scale Processing. He is an active board member of the Good Meat Project and Chefs Collaborative and through this work, he leads experiential workshops worldwide on butchery and meat science for venues such as Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Adam also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, and Maude. In today’s interview, Adam’s passion is truly evident, and I can’t wait to share his wealth of knowledge and insight with you all. In this episode you'll: Learn About The Good Meat Project & Atlas of Butchery InitiativesHear How COVID-19 Has Changed The Local LandscapeGet Resources On Supporting LocalLearn About Processing At HomeCatch Details On A Special Giveaway!Important Links:Good Meat Project ResourcesGood Meat SwitchboardEat Well GuideEat WildLocal HarvestAdam DanforthPurchase Butchering Chickens: A Guide to Humane Small-Scale Processing.Be sure to listen to Part 1 & 2 with Adam Danforth!Also don't forget to join our exclusive Facebook Group "Inside The Coop" and submit your Poultry Pride Story, here!

Chefs Susan Feniger and Mary Sue Milliken are the owners and operators of the Border Grill restaurants which they began in 1985. They also operate BBQ Mexicana, a fast casual concept with two Las Vegas locations, and Socalo which opened in late 2019 in Santa Monica. Mary Sue serves on the boards of both Share Our Strength and the James Beard Foundation and she was previously selected to join the U.S. State Department on the American Chef Corps to promote diplomacy through food in Pakistan, Malta, and Italy. Susan Feniger sits on multiple boards in LA including the L.A. LGBT Center and co-founded Chefs Collaborative. In 2018, they were the recipients of the fourth annual Julia Child Award from The Julia Child Foundation for Gastronomy and the Culinary Arts, marking the first women to be honored. And also that same year, the duo received the 2018 Gold Award from the Los Angeles Times for culinary excellence and innovation in Southern California.Photo by Bart NagelThe Line is powered by Simplecast.

Part 2 with Primal Alchemy and Chef PaulJoin Thomas Ardavany & Suzanne Toro on Indie Creators in the JoyZone. We have special guests Chef Paul, Founder of Primal Alchemy and Christopher Sweeney. We will showcase the Primal Alchemy '2' Dudes and Food. We will share our passion for food, well being, sustainability, seasonal cuisine, nutrition and inspiring success stories.Chef PaulPrimal Alchemy is a Chef-driven catering company serving all of Southern California, specializing in cooking with organic, seasonal, locally sourced ingredients.With a thorough background in traditional culinary preparation, and a progressive approach that incorporates the increasingly popular Farm To-Table Philosophy, Primal Alchemy collaborates with local producers to provide a diverse array of food that is extremely fresh, simply seasoned, and prepared in the most straightforward manner.After graduating with honors from the California Culinary Academy in San Francisco, Chef Paul honed his cooking skills in some of the best kitchens in Southern California, including Water Grill, Patina, Pascals and Campanile. At Patina he executed large scale events like the Oscars, Emmys, SAG Awards gaining valuable experience in logistics as well as cooking.Primal Alchemy was created to share his passion for seasonal, sustainable, local cuisine. Primal, meaning, first or premiere and Alchemy, the transformation of something. Cooking is the first science of man...in other words, First Transformation.Chef Paul Buchanan participates in Kids in the Kitchen, Slow Food, Chefs Collaborative, American Institute of Wine and Food, guest chefs at several “Real Food” events throughout the year and has been featured in many cookbooks.primalalchemy.com/suzannetoro.com/besimplyradio/ind…s-in-the-joyzone/klpb.org

We were lucky enough to catch up with Adam in Albuquerque, New Mexico as he was teaching one of his many workshops. Adam Danforth is the James Beard award-winning author of two books, published by Storey Publishing, about slaughtering and butchering livestock. Adam trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters and Blue Hill at Stone Barns, both in New York. He leads experiential workshops worldwide on butchery and meat science. He is the American ambassador for the Butchers Manifesto and a board member of the Chefs Collaborative and the Good Meat Project. Support the show (https://www.patreon.com/agriCulturePodcast)

Ep. 71: Marc Oshima - CMO & co-founder of AeroFarms || On Sourcing Matters episode 71 we welcome Marc Oshima, co-founder & CMO of AeroFarms. An award-winning marketer and passionate about food, Oshima has led the marketing for major supermarket chains and specialty food retailers. With his B.A. from Columbia College and M.B.A. from Columbia Business School, Marc is also Board Co-Chair of Chefs Collaborative, a 25 year old non-profit improving our sustainable food systems, and a member of the United Fresh Produce Marketing & Merchandising Council. AeroFarms is a leading clean-technology champion, building and operating state-of-the art indoor vertical farms in major cities around the world. Helping set new culinary standards for freshness and flavor, AeroFarms has been recognized as a Global Cleantech 100, Inc.com’s Top 25 Disruptive Companies, Winner of the World Technology Award for Most Impactful Environmental Company, and Finalist for The Circular Awards of The World Economic Forum. It's argued in Dickson Despommier’s book - ‘Vertical Farming - feeding the world in the 21st century’ that by 2050 - 80% of the world’s population with live in Urban environments.  So, why should we continue to ship our food from remote Rural environments that often use antiqued and wasteful techniques - which are increasingly susceptible to disruption and risk?  TuneIn to hear what one of the market leaders has to say about this future of food production - local, abroad and beyond. www.SourcingMatters.show

On this week’s episode of Inside Julia’s Kitchen, host Todd Schulkin welcomes Derek Wagner and Brendan Vesey, two chefs who work closely with the sustainability-focused organization Chefs Collaborative. The chefs discuss the mission and work of Chefs Collaborative and how it’s helped them make their own kitchens more sustainable. Plus: Both chefs share a #JuliaMoment. Inside Julia's Kitchen is powered by Simplecast

Presented by Chef Christopher Koetke Vice President, Strategy and Industry Relations, Kendall College For the last 5 years, Chef Koetke has been criss-crossing the globe, visiting 20-25 countries annually. In 12 of these countries, he set up culinary programs or worked with local culinary schools. Additionally, he works on sustainability issues as the Feed the Planet Chairman for World Chefs were he routinely is talking to people around the world. Through all of these travels, he has learned much and seen many ideas, concepts and just plain interesting culinary things that are a true source of culinary inspiration. Many of these ideas could be easily introduced in the USA where diners are increasingly looking for interesting and authentic culinary experiences. Join Chef Koetke on a delicious and culinary journey of internationality. Biography: Christopher Koetke is a professional chef, having worked now for over 37 years in the culinary field. In the last 20 years, he has devoted his professional life to culinary education at Kendall College and at 48 other campuses in 12 countries. An expert on international education, Koetke also has his finger on the pulse of global food, beverage and hospitality trends. Chef Koetke earned his MBA from Dominican University in River Forest, Ill., a bachelor’s degree in French literature from Valparaiso University in Indiana, and a Certificat de la Langue Française from the Sorbonne in Paris, France. Chef Koetke has cooked professionally since 1982 in some of the finest kitchens and pastry shops in France, Switzerland and the United States. Prior to starting to work in culinary education in 1998, he was executive chef of Chicago’s critically acclaimed Les Nomades. An expert in sustainability as it pertains to the foodservice industry, Chef Koetke serves on many boards, writes for numerous publications, and is a frequent international presenter. He has won many awards including: the nonprofit Chefs Collaborative’s inaugural Pathfinder Award in 2010, Chef of the Year for 1996-7 by the Chicago Chapter of the International Wine and Food Society, and Cooking Teacher of the Year in 2009 by the International Association of Culinary Professionals (IACP). His cooking show, “Let’s Dish” which ran for 5 years in the USA was nominated for a Midwest Emmy.

Chefs Collaborative was founded in 1993 as a non-profit network focused on inspiring, educating and celebrating chefs and food professionals dedicated to working towards a better, more sustainable food system. For their 8th Annual Chefs Collaborative Summit, Growing Community – Owning the Future, food professionals from across the country gathered in Atlanta, GA on Saturday, September 9th – 11th for workshops, networking and engaging discussions on issues such as ethical seafood practices, food waste, meat matters and solutions for the future of sustainable food. Part two of Sunday's programming delved into concepts such as adaptive grazing techniques, a reimagining of the archaic curriculum of “home economics," and a deeper understanding of equality in politics of farming. This incredibly diverse group of individuals shared their knowledge and passion for making a difference through our local communities. Discussions also included a deeply intersectional examination of the restaurant business through the avenues of equity and race relations, and how both chefs and restaurateurs must take a stand to protect our nation’s immigrants through the socio-cultural establishment of “restaurant sanctuaries." List of speakers: 00:10 – Marc Oshima, AeroFarms 6:53 – Evan Mallett, Black Trumpet 12:50 – Josh Goldman, Australis Barramundi 20:00 – Hugh Acheson, Seed Life Skills 34:00 – Tamara Jones, Southeast African American Farmers Organic Network, and Matthew Raiford, The Farmer and the Larder 49:44 – Kim Severson, The New York Times; Daniel Patterson, Alta Group, Coi and LocoL; Johnny Livesay, Black Star Co-Op; Saket Soni, National Guestworker Alliance; Marielena Hincapié, National Immigration Law Center

Chefs Collaborative was founded in 1993 as a non-profit network focused on inspiring, educating and celebrating chefs and food professionals dedicated to working towards a better, more sustainable food system. For their 8th Annual Chefs Collaborative Summit, Growing Community – Owning the Future, food professionals from across the country gathered in Atlanta, GA on Saturday, September 9th - 11th for workshops, networking and engaging discussions on issues such as ethical seafood practices, food waste, meat matters and solutions for the future of sustainable food. Heritage Radio Network was there to capture the sights and sounds of the summit’s prominent speakers at an event hosted by New York Times food correspondent, Kim Severson. In part one of the summit, attendees heard from Paula Daniels (Co-Founder of the Center for Good Food Purchasing), Martha Mendoza (Pulitzer Prize-winning journalist, Seafood from Slaves), and Tunde Wey (author of Blackness in America). We also caught up with Alice Rolls (Executive Director of Georgia Organics). 0:08 – Kim Severson, New York Times (moderating throughout) 0:45 – Piper Davis, Grand Central Bakery 6:15 – Steven Satterfield, Miller Union 7:58 – Judith Winfrey, PeachDish 15:48 – Paula Daniels, Center for Good Food Purchasing 43:11 – Martha Mendoza, Pulitzer Prize Winning AP Reporter 59:30 – Tunde Wey, Blackness in America, and Julia Bainbridge, Atlanta Magazine 1:30:38 – Alice Rolls, Georgia Organics

Aaron Alblais and Kait Flett talk about 15th annual Flatlanders beer festival, Bill Dillion from Surly Brewing and Chef Ed Lam and Tim Palmer from the Peg City Chefs collaborative 

Amazing Food + Local Talent = Unforgettable Experience Peg City Chefs Collaborative (PCCC). Tim Palmer from Fairmont Winnipeg and Chef Ed Lam owner of Yujiro bring local chefs together in a new way on Friday, June 9th as they prepare an 8-course meal for all their guests. 

There's no one better to interview a chef than another chef – that's why we welcomed guest host Robert Newton (of Willa Jean and Nightingale 9 in Brooklyn) to interview Steven Satterfield (of Miller Union in Atlanta). Satterfield is actively engaged with the progressive culinary community as an active member of Slow Food Atlanta, Georgia Organics, Community Farmer’s Markets, Chefs Collaborative and the Southern Foodways Alliance.

This episode of Plenty is unusual for the unique, unfiltered look it provides into one way  advocacy can result in changes to food policy. We sat in on the September “Chef Power Hour,” a monthly meeting of the minds hosted by the Chefs Collaborative and heard some thought-provoking ideas on how chefs, a set of professionals intimately concerned with food issues, can exert influence over the legislative and regulatory processes that govern the production, distribution, and preparation of our meals.     How can chefs influence food policy?… The post Plenty #8: Chef Power Hour — How to influence food policy appeared first on The Greylock Glass.

This episode of Plenty is unusual for the unique, unfiltered look it provides into one way  advocacy can result in changes to food policy. We sat in on the September “Chef Power Hour,” a monthly meeting of the minds hosted by the Chefs Collaborative and heard some thought-provoking ideas on how chefs, a set of professionals intimately concerned with food issues, can exert influence over the legislative and regulatory processes that govern the production, distribution, and preparation of our meals.     How can chefs influence food policy?… The post Plenty #8: Chef Power Hour — How to influence food policy appeared first on The Greylock Glass.

This week on i, host Cathy Erway is joined by Sherri Brooks Vinton, author of the new book Eat It Up!: 150 Recipes to Use Every Bit and Enjoy Every Bite of the Food You Buy. Sherri is the author of the Put 'Em Up! series. Sherri's books, lectures, and workshops have taught countless eaters how to have a more delicious life. Her first book, The Real Food Revival: Aisle by Aisle, Morsel by Morsel, teaches readers how and why to enjoy sustainably raised foods. Sherri's current series of Put 'Em Up! books provide a modern take on home food preservation. She has been featured on numerous radio and TV programs, including Martha Stewart Radio and the Leonard Lopate Show. Sherri is a former Governor of Slow Food USA and is a member of Women Chefs and Restaurateurs, the Northeast Organic Farmers Association, International Association of Culinary Professionals, and Chefs Collaborative.

This week on _ What Doesn’t Kill You _, Katy Keiffer is talking Meat Matters by Chefs Collaborative with guests Butcher Adam Danforth, Chef Paul Ferhlibach, and Butcher and Larder Owner Rob Levitt.  With Meat Matters coming to Chicago on November 10, such events are collaborative, educational fundraisers organized by Member chefs to celebrate – and help create demand for – good, well-raised, and appropriate portions of meat (as well as protein-rich vegetables and grains). The goal of these events is to inspire fellow chefs and the general public to use their individual and collective buying power to ‘Change Menus. Change Lives.’ Specifically delving into the topics of raising and butchering older animals, the value of older animals on the plate, as well as the need to change the current system of growing animals for food and other meaty matters, this is a conversation not to be missed! “Goat is starting to change in its awareness as a popular ingredient. A lot of people think goat is going to be gamier than lamb or sheep but the reality is it’s a milder meat.” [4:30] –Adam Danforth on What Doesn’t Kill You “It would be great if we had a system where we could raise an old dairy cow and sell her for the meat instead of any fate she might find [currently].” [29:00] –Rob Levitt on What Doesn’t Kill You  

This week on _ What Doesn’t Kill You _, Katy Keiffer is talking Meat Matters by Chefs Collaborative with guests Butcher Adam Danforth, Chef Paul Ferhlibach, and Butcher and Larder Owner Rob Levitt.  With Meat Matters coming to Chicago on November 10, such events are collaborative, educational fundraisers organized by Member chefs to celebrate – and help create demand for – good, well-raised, and appropriate portions of meat (as well as protein-rich vegetables and grains). The goal of these events is to inspire fellow chefs and the general public to use their individual and collective buying power to ‘Change Menus. Change Lives.’ Specifically delving into the topics of raising and butchering older animals, the value of older animals on the plate, as well as the need to change the current system of growing animals for food and other meaty matters, this is a conversation not to be missed! “Goat is starting to change in its awareness as a popular ingredient. A lot of people think goat is going to be gamier than lamb or sheep but the reality is it’s a milder meat.” [4:30] –Adam Danforth on What Doesn’t Kill You “It would be great if we had a system where we could raise an old dairy cow and sell her for the meat instead of any fate she might find [currently].” [29:00] –Rob Levitt on What Doesn’t Kill You  

Get a behind the scenes look at the work Michel Nischan does with Wholesome Wave on a brand new episode of All in the Industry with Shari Bayer! As the son of displaced farmers, Michel Nischan, CEO, Founder and President of Wholesome Wave, grew up with a great appreciation for local agriculture and those who work the land. He translated these childhood values into a career as a James Beard Award-winning chef, author and restaurateur, becoming a catalyst for change in the sustainable food movement. An Ashoka Fellow, Michel serves on the Board of Trustees for the James Beard Foundation, The Rodale Institute and the Advisory Board for Chefs Collaborative. This program was brought to you by Heritage Foods USA. “Almost 20 million Americans are pre-diabetic or have indicators that will lead to some kind of heart disease or diabetes.” [19:00] “Under served consumers are a powerful force. When the encounter affordability they become a powerful market force.” [21:00] “I think everything is solvable through food and I think more people want good food than one would assume.” [24:00] –Michel Nischan on All in the Industry

Tune in to this week’s episode of What Doesn’t Kill You for an in-depth conversation on labor issues in the restaurant industry. How do tipped wages affect workers? Why is there a labor shortage in the industry? Find out as Katy Keiffer chats with Michael Leviton, the former Chairman of the board for Chefs Collaborative; and Chef/Owner, Lumiere and Chef/Partner, Area Four Boston, Massachusetts. He is a seven-time James Beard Foundation Award nominee and recipient of national awards from Food & Wine, Bon Appétit, Gourmet and Saveur. This program was brought to you by Consider Bardwell. “I don’t know what needs to be done, but there’s definitely a labor shortage in this industry.” [11:45] “The only way to gain mastery is by doing it over and over again.” [34:30] –Michael Leviton on What Doesn’t Kill You

Tune in to this week’s episode of What Doesn’t Kill You for an in-depth conversation on labor issues in the restaurant industry. How do tipped wages affect workers? Why is there a labor shortage in the industry? Find out as Katy Keiffer chats with Michael Leviton, the former Chairman of the board for Chefs Collaborative; and Chef/Owner, Lumiere and Chef/Partner, Area Four Boston, Massachusetts. He is a seven-time James Beard Foundation Award nominee and recipient of national awards from Food & Wine, Bon Appétit, Gourmet and Saveur. This program was brought to you by Consider Bardwell. “I don’t know what needs to be done, but there’s definitely a labor shortage in this industry.” [11:45] “The only way to gain mastery is by doing it over and over again.” [34:30] –Michael Leviton on What Doesn’t Kill You

Ever want to forage for your own food? Ever wonder which mushrooms you come across in nature are safe to eat? Interested in mycology? Today’s episode of We Dig Plants is for you! Tune in as Carmen DeVito and Alice Marcus Krieg are joined by forager Michael Heim. Michael’s interest in plants began while attending the University of Nebraska at Omaha, when he took a Horticulture class to satisfy a “hard science” requirement. Around the same time he learned how to forage for wild mushrooms. The passion was “planted”! Since then he has been fusing his passion for spirits and culinary creations with his passion for botany, mycology, and wild foods. This program was brought to you by Chefs Collaborative. “It’s healthy to have skepticism about what you eat – it’s just a matter of how you apply that.” [09:00] “If I wanted to be a gourmet mushroom farmer, I would just buy a forrest and say I’m a farmer.” [22:00] “Mushrooms are the gate keeper between life and death. Without mushrooms, we don’t have soil.” [37:00] –Michael Heim on We Dig Plants

Preview the upcoming Chefs Collaborative’s Sustainable Food Summit on a brand new episode of What Doesn’t Kill You. Chefs Collaborative’s Sustainable Food Summit brings hundreds of chefs and food professionals together from across the country to share ideas and get inspired. It is a powerful opportunity to connect in-person with community members that share a commitment to help fix America’s broken food system. Host Katy Keiffer is joined by Michael Leviton is Chairman of the board for Chefs Collaborative; and Chef/Owner, Lumiere and Chef/Partner, Area Four Boston, Massachusetts and Alisha Fowler, Program Director for Chefs Collaborative. They discuss issues of sustainability as they relate to seafood, restaurants and more. This program was brought to you by White Oak Pastures “We keep coming back to the idea of thinking big, acting big and having a really big impact.” [06:00] “The first rule of running a sustainable restaurant is to keep your doors open.” [08:00] –Michael Leviton on What Doesn’t Kill You

Preview the upcoming Chefs Collaborative’s Sustainable Food Summit on a brand new episode of What Doesn’t Kill You. Chefs Collaborative’s Sustainable Food Summit brings hundreds of chefs and food professionals together from across the country to share ideas and get inspired. It is a powerful opportunity to connect in-person with community members that share a commitment to help fix America’s broken food system. Host Katy Keiffer is joined by Michael Leviton is Chairman of the board for Chefs Collaborative; and Chef/Owner, Lumiere and Chef/Partner, Area Four Boston, Massachusetts and Alisha Fowler, Program Director for Chefs Collaborative. They discuss issues of sustainability as they relate to seafood, restaurants and more. This program was brought to you by White Oak Pastures “We keep coming back to the idea of thinking big, acting big and having a really big impact.” [06:00] “The first rule of running a sustainable restaurant is to keep your doors open.” [08:00] –Michael Leviton on What Doesn’t Kill You