Podcasts about farm to table

Fluent Fiction - Danish: From Market to Menu: Emil's Passionate Pursuit of Perfection Find the full episode transcript, vocabulary words, and more:fluentfiction.com/da/episode/2026-05-31-22-34-02-da Story Transcript:Da: Forskellige dufte svæver over Forsyth Park denne sene forårsdag.En: Different scents float over Forsyth Park on this late spring day.Da: Emil går mellem de farverige telte i det lokale marked.En: Emil walks between the colorful tents in the local market.Da: Solen bager blidt, mens vinden suser gennem parkens gamle egetræer.En: The sun bakes gently while the wind rustles through the park's old oak trees.Da: Karin går ved hans side.En: Karin walks by his side.Da: Hun stopper ofte for at beundre de kunstfærdige håndværk, som de lokale har udstillet.En: She often stops to admire the artistic crafts displayed by the locals.Da: Emil har en mission i dag.En: Emil has a mission today.Da: Han skal finde de perfekte ingredienser til en ny signaturret, der skal pryde menuen i hans kommende restaurant.En: He needs to find the perfect ingredients for a new signature dish that will grace the menu in his upcoming restaurant.Da: Han ved, at Sofie har de bedste, økologiske tomater, men hun gemmer dem til sine trofaste kunder.En: He knows that Sofie has the best organic tomatoes, but she saves them for her loyal customers.Da: Alligevel er Emil fast besluttet.En: Nevertheless, Emil is determined.Da: Han vil vise Sofie sin passion.En: He wants to show Sofie his passion.Da: De nærmer sig Sofies bod.En: They approach Sofie's stand.Da: Den er fuld af friske grøntsager, som skinner i dagens lys.En: It is full of fresh vegetables, gleaming in the day's light.Da: Sofie står bag disken.En: Sofie stands behind the counter.Da: Hun smiler til kunderne og vejleder dem om hendes grøntsager.En: She smiles at the customers and advises them about her vegetables.Da: Emil ser sit snit til at præsentere sin idé.En: Emil sees his chance to present his idea.Da: "Hej Sofie," siger Emil med et venligt smil.En: "Hi Sofie," says Emil with a friendly smile.Da: "Jeg er virkelig interesseret i dine tomater.En: "I am really interested in your tomatoes.Da: Jeg vil lave noget helt specielt med dem."En: I want to make something truly special with them."Da: Sofie kigger op med en hævede bryn.En: Sofie looks up with raised eyebrows.Da: "De er til min faste kunder," svarer hun.En: "They're for my regular customers," she replies.Da: Emil nikker forstående, men han giver ikke op.En: Emil nods understandingly, but he doesn't give up.Da: Han begynder at fortælle om sin ret – hvordan tomaterne skal være stjernen i en elegant anretning, som vil hylde deres friske smag.En: He starts to describe his dish—how the tomatoes should be the star in an elegant presentation that will celebrate their fresh taste.Da: Inden Sofie får svaret, samler skyerne sig pludselig over dem.En: Before Sofie can answer, the clouds suddenly gather above them.Da: En uventet regn begynder at falde.En: An unexpected rain begins to fall.Da: Alle skyndes sig mod teltene for ly.En: Everyone rushes to the tents for shelter.Da: Emil reagerer hurtigt og hjælper Sofie med at redde de ting, der kan blive ødelagt af regnen.En: Emil reacts quickly and helps Sofie save the items that could be damaged by the rain.Da: "Tak, Emil," siger Sofie åndeløst, da de begge står under teltets beskedne skygge.En: "Thanks, Emil," says Sofie breathlessly as they both stand under the modest cover of the tent.Da: "Jeg kan se, du virkelig brænder for dette."En: "I can see you really have a passion for this."Da: Regnen aftager, og markedet begynder at summe af liv igen.En: The rain subsides, and the market starts to buzz with life again.Da: Sofie ser på Emil med et mere åbent blik.En: Sofie looks at Emil with a more open expression.Da: "Måske skal du have de tomater alligevel," bemærker hun med et smil.En: "Maybe you should have the tomatoes after all," she remarks with a smile.Da: "Jeg vil gerne se, hvad du kan lave med dem."En: "I'd like to see what you can make with them."Da: Emil takker hende varmt.En: Emil thanks her warmly.Da: Med tomaterne i sin kurv ved han, at han er tættere på at opnå sin drøm.En: With the tomatoes in his basket, he knows he is closer to achieving his dream.Da: Han har lært, at samarbejde og at opbygge relationer er lige så vigtige som selve maden.En: He has learned that collaboration and building relationships are just as important as the food itself.Da: Sammen går Emil og Karin hjem gennem den smukke park, mens solskinnet bryder frem igen.En: Together, Emil and Karin walk home through the beautiful park, as the sunshine breaks through once more.Da: Emil føler, at dette kun er begyndelsen på en spændende rejse.En: Emil feels that this is only the beginning of an exciting journey. Vocabulary Words:scents: duftefloat: svæverrustles: suseradmire: beundreartistic: kunstfærdigecrafts: håndværkingredients: ingrediensersignature dish: signaturretgrace: prydeloyal: trofastedetermined: fast besluttetapproach: nærmer siggleaming: skinnerraise eyebrows: hævede brynadvises: vejlederpresentation: anretningcelebrate: hyldeunexpected: uventetshelter: lymodest: beskednesubsides: aftagerbuzz: summerelationship: relationerpassion: brændermission: missiondisplayed: udstilletreacts: reagerersave: reddedamaged: ødelagtachieving: opnå

Obviously there is more Valve news and more 3D printing nonsense...

Fluent Fiction - Danish: Savoring Spring: A City Girl's Farm Fresh Revelation Find the full episode transcript, vocabulary words, and more:fluentfiction.com/da/episode/2026-05-24-07-38-19-da Story Transcript:Da: Solen skinnede blidt over gården.En: The sun shone gently over the farmyard.Da: Fuglene sang, og duften af friske urter fyldte luften.En: The birds sang, and the scent of fresh herbs filled the air.Da: Mikkel stillede kasser med sprøde gulerødder og saftige æbler op på boderne under det store egetræ.En: Mikkel arranged boxes of crisp carrots and juicy apples on the stands under the big oak tree.Da: Farverne stod stærkt mod det frodige grønne.En: The colors stood out vividly against the lush green.Da: Gården havde travlt denne forårsdag.En: The farm was busy this spring day.Da: Sofie, som netop var ankommet fra byen, gik forsigtigt hen langs stierne.En: Sofie, who had just arrived from the city, walked cautiously along the paths.Da: Hun kunne allerede mærke, hvordan den friske luft fyldte hende med en ny energi.En: She could already feel how the fresh air filled her with new energy.Da: Men hun var skeptisk.En: But she was skeptical.Da: Kunne disse grøntsager virkelig være bedre end dem fra supermarkedet?En: Could these vegetables really be better than those from the supermarket?Da: Mikkel så hende og vinkede med et stort smil.En: Mikkel saw her and waved with a big smile.Da: "Velkommen til vores gård!En: "Welcome to our farm!Da: Lad mig vise dig rundt," sagde han opmuntret.En: Let me show you around," he said encouragingly.Da: Sofie tøvede et øjeblik, men besluttede sig for at tage imod tilbuddet.En: Sofie hesitated for a moment but decided to take him up on the offer.Da: Hun ønskede virkelig at forstå mere om, hvordan maden blev til.En: She truly wanted to understand more about how the food was produced.Da: De gik langs de rækker af planter, der strakte sig under solen.En: They walked along the rows of plants stretching under the sun.Da: "Vi dyrker alt organisk her," forklarede Mikkel stolt.En: "We grow everything organically here," Mikkel explained proudly.Da: "Det betyder ingen kemikalier.En: "That means no chemicals.Da: Vi passer på planterne som en del af naturen."En: We take care of the plants as part of nature."Da: Sofie spurgte nysgerrigt, "Hvorfor er det bedre?En: Sofie asked curiously, "Why is that better?Da: Det ser jo meget arbejde ud."En: It seems like a lot of work."Da: "Ja," svarede Mikkel, "men det gør det frugtbart og sundt.En: "Yes," replied Mikkel, "but it makes it fruitful and healthy.Da: Jorden fejrer det.En: The soil celebrates it.Da: Planterne ved, at vi tager os af dem."En: The plants know we take care of them."Da: Mens de gik, så Sofie hvordan Mikkel og hans arbejdere kærligt plejede planterne.En: As they walked, Sofie saw how Mikkel and his workers lovingly tended to the plants.Da: Hun så en bi sværme fra blomst til blomst, og hun kunne se, hvordan hver detalje betød noget.En: She watched a bee drift from flower to flower, and she could see how every detail mattered.Da: På et tidspunkt stoppede de foran et bed med jordbær, hvor solen ramte rigtigt.En: At one point, they stopped in front of a patch of strawberries, where the sun hit just right.Da: "Smag disse," sagde Mikkel og plukkede et par bær for at give hende.En: "Taste these," said Mikkel, picking a few berries to give her.Da: Sofie tog en bid, og smilet bredte sig hurtigt på hendes ansigt.En: Sofie took a bite, and a smile quickly spread across her face.Da: Smagen var overraskende sød og fyldig.En: The taste was surprisingly sweet and rich.Da: Da eftermiddagen skred frem, begyndte Sofie at forstå.En: As the afternoon progressed, Sofie began to understand.Da: Hun så ikke bare produkterne som varer, men som resultatet af en dedikeret proces.En: She saw the products not just as goods, but as the result of a dedicated process.Da: I slutningen af turen stod hun ved boderne igen, nu med en kurv fuld af grøntsager og en nyvunden respekt for arbejdet bag.En: At the end of the tour, she stood by the stands again, now with a basket full of vegetables and a newfound respect for the work behind it.Da: "Tak, Mikkel," sagde hun, da hun var ved at gå.En: "Thank you, Mikkel," she said as she was about to leave.Da: "Jeg tror, jeg bliver nødt til at komme tilbage.En: "I think I'll have to come back.Da: Jeg har lært meget i dag."En: I've learned a lot today."Da: Mikkel nikkede tilfreds.En: Mikkel nodded satisfied.Da: "Vi er her altid for dem, der ønsker at lære," svarede han.En: "We're always here for those who want to learn," he replied.Da: For første gang følte han, at hans arbejde virkelig blev værdsat.En: For the first time, he felt that his work was truly appreciated.Da: På vej hjem kunne Sofie næsten smage inspirationen i luften.En: On her way home, Sofie could almost taste the inspiration in the air.Da: Hun vidste, at hun ville tænke nøje over, hvor hendes mad kom fra fremover.En: She knew she would carefully consider where her food came from in the future.Da: Gården skulle blive hendes nye favoritsted.En: The farm was to become her new favorite place.Da: Sådan blev en simpel eftermiddag på gården begyndelsen på en ny forståelse for Sofie, og en styrket tillid for Mikkel.En: Thus, a simple afternoon on the farm became the beginning of a new understanding for Sofie, and a strengthened confidence for Mikkel.Da: Foråret havde bragt en større forbindelse mellem land og by, og begge så frem til det, der nu skulle komme.En: Spring had brought a greater connection between land and city, and both looked forward to what was to come. Vocabulary Words:gently: blidtscent: duftenherbs: urtercrisp: sprødelush: frodigecautiously: forsigtigtskeptical: skeptisksupermarket: supermarkedetwaved: vinkedeencouragingly: opmuntrethesitated: tøvedeorganically: organiskchemicals: kemikalierfruitful: frugtbarttended: plejededrift: sværmededicated: dedikeretnewfound: nyvundensatisfied: tilfredsappreciated: værdsatinspiration: inspirationenconsider: tænkesimple: simpelstrengthened: styrketconnection: forbindelsededicated process: dedikeret processtood out: stod stærktpath: stierneproduct: produkterbasket: kurv

On this episode of the STL Bucket List Show, we sit down with Ryan and Eleni, founders of The Quarter Butcher, to talk about building one of the most unique food businesses in Saint Charles County and bringing whole animal butchery to Dardenne Prairie.Ryan shares his journey from culinary school and fine dining kitchens—including time at Bulrush, Pastaria, and The Last Hotel—to discovering a passion for butchery and eventually opening a family-owned butcher shop focused on local sourcing, sustainability, and craftsmanship.The conversation dives into how COVID reshaped their priorities, pushing them to leave the restaurant world behind and build something of their own while balancing marriage, parenthood, and entrepreneurship. They open up about the realities of running a family business together, learning how to separate work from home life, and building systems that protect both the business and their family.They also break down what makes The Quarter Butcher different—from bringing in whole sides of beef and utilizing every part of the animal to creating house-made sausages, deli meats, pet products, tallow goods, and launching an entirely new sandwich menu.From local farms to community building, sustainability to small business growth, this episode is about creating something meaningful while building a life around family and food.They discuss:Leaving fine dining and transitioning into butcheryOpening The Quarter Butcher in Dardenne PrairieWhole animal butchery and sustainable sourcingWorking directly with Missouri farms and producersBalancing marriage, kids, and entrepreneurshipBuilding a family business togetherLaunching the new sandwich program and deli menuHouse-made sausages, tallow products, and pet foodCommunity growth in Saint Charles CountySupporting local makers and businessesThe future vision for classes, dinners, and events

Where does food come from? Let's follow George as he gets a little curious... Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

An ancient farm system, built by hand on top of water, hidden inside one of the largest cities on earth and almost nobody knows it exists.The chinampas of Xochimilco are human-made islands, constructed over centuries in the lakes that Mexico City was built on. At their peak they fed an entire civilisation. Today, more than 60% are abandoned, the city is slowly swallowing the edges, and once a chinampero stops farming, another one rarely takes their place. Pablo Usobiaga from Arca Tierra is trying to reverse that not by fighting the city, but by bringing it in through a dining experience.This is part one of three episodes series recorded around Arca Tierra: Pablo Usobiaga built a restaurant — Baldío — around one idea: source everything from peasant farmers, waste nothing, and use fermentation to turn what would have been bin bags into the best things on the menu. It just became the first restaurant in Mexico City to earn a Green Michelin star. This conversation is where it starts: on the chinampas, where the food comes from. Parts two and three go deeper; into the fermentation lab with Chris (episode 423), and into the kitchen with Daniel (episode 425).More about this episode.Thoughts? Ideas? Questions? Send us a message!Find out more about our Generation-Re investment syndicate:https://gen-re.land/ Thank you to our Field Builders Circle for supporting us. Learn more hereSupport the show=======In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.

What if the best restaurant in your area… wasn't a restaurant at all?In this episode of The Running Wine Mom, Samantha sits down with identical twin chefs Stephen and Nicolas Servis, founders of Servis Events — a Bucks County-based private chef and farm-to-table dining experience that brings high-end, seasonal meals directly into your home.Recorded on-site at their family Airbnb, Rocking Horse Acres, this conversation goes beyond food. It's about community, entrepreneurship, and redefining what a “night out” can look like.Stephen and Nicolas share how they went from restaurant kitchens to building a thriving private chef business, why sourcing local ingredients matters more than ever, and what people don't understand about the work behind a premium dining experience.You'll also hear: How the pandemic unexpectedly launched their business  The reality of running a business with your identical twin  Why farm-to-table isn't just a trend — it's a lifestyle  The biggest misconceptions about private chefs and pricing  What actually goes into a $200/person dining experience  Their vision for the future of Servis Events  And a fun rapid-fire segment you don't want to miss Whether you're a parent, entrepreneur, foodie, or just someone who loves a good dinner party — this episode will make you rethink how you gather.

Founded in 2018, Montgomery Sky Farm is 50 acres of purpose, passion, and possibility in Western North Carolina—an expression of intentional living where regenerative farming and private dining experiences come together to honor the land and the community around it. In this episode, we sit down with owners Taylor and Fran Montgomery to talk about the vision behind the farm and what it looks like to build something rooted in sustainability, care, and long-term stewardship.We also discuss their animal rehabilitation and rescue work through Final Run Rescue, and how second chances—whether for animals, people, or the soil beneath our feet—shape everything they do. Chef Taylor Montgomery, a James Beard Award Semifinalist (Best Chef: Southeast), shares how his culinary world connects back to the farm, and why they're committed to pushing boundaries while staying grounded in purpose. As Taylor and Fran put it: you have to keep pushing, because the sky is limitless.Montgomery Sky Farm: https://www.montgomeryskyfarm.com/Final Run Rescue: https://www.finalrunrescue.org/Chef Taylor Montgomery: https://www.instagram.com/keeppushingchef/Send us Fan Mail From the Pasture with Hired Hand:Hired Hand Websites (@hiredhandwebsites): https://hiredhandsoftware.comHired Hand Live (@hiredhandlive): https://hiredhandlive.comInstagram: https://www.instagram.com/hiredhandwebsites/Facebook: https://www.facebook.com/HiredHandSoftwareTikTok: https://www.tiktok.com/@hiredhandwebsitesNewsletter: https://www.hiredhandsoftware.com/resources/stay-informed

The Owner of The Farmers Diner in Lebanon joins us to discuss the love of food and serving the community as she hosts us for Darting Across Connecticut.

Understand the importance of organic food, soil quality, and the dangers of microplastics, additives, and synthetic fabrics in modern health. #OrganicLiving #Microplastics #Toxins #HealthTalks

Back with weekly episodes! Full episode Link: https://youtu.be/sZ9b2YlO4VU

MODERN MAKER PODCAST is back with weekly episodes. Full episode link: https://youtu.be/sZ9b2YlO4VU

Would strontium help in the healing of lumbar fractures?  How about as a preventive?How valuable is the hs-CRP test?  Are there any drawbacks to eating canned fish?What are your thoughts on Arterosil for cardiovascular health?

The benefits of saunaThe Take Back Your Health TourA follow-up on milk thistle interactions with drugsWhat are your thoughts on low-dose saw palmetto for hair growth?Is monk fruit a safe sweetener to use?

Listen as host Jackie Carroll, health coach with the University of Kentucky Health and Wellness Program, guides you through a "farm-to-table" meditation.In this practice, we explore the deep connection between the land, the hands that grow our food, and the nourishment that sustains our bodies. Whether you are looking to ground yourself at the start of your day or find a moment of peace before a meal, this guided journey invites you to visualize the cycle of nourishment that connects us all.What's Included in This Practice:A Grounding Start: A gentle guided arrival into the present moment, focusing on breath and releasing physical tension.Field Visualization: A journey into a quiet sunrise field to feel the calming support of the earth and the vitality of growing plants.The Gratitude Loop: Reflections on the journey food takes from farm to table—honoring the sun, soil, rain, and farmers.An Intention of Nourishment: A space to form a gentle promise to honor your body by choosing food that truly sustains you.Reflection: What is one tiny step you could take to support a local farmer or choose fresh, seasonal food this week?

Fluent Fiction - Swedish: The Green Shift: A Tale of Two Grocery Baskets Find the full episode transcript, vocabulary words, and more:fluentfiction.com/sv/episode/2026-03-19-07-38-19-sv Story Transcript:Sv: Linnea och Jens steg in i den livliga matbutiken tillsammans, deras ansikten glada inför uppgiften.En: Linnea and Jens stepped into the lively grocery store together, their faces bright with anticipation for the task ahead.Sv: Våren hade just börjat blomma utanför, och man kunde känna en uppfriskande doft av grönskande nytt liv i luften.En: Spring had just begun to bloom outside, and one could sense a refreshing scent of verdant new life in the air.Sv: Butiken var full av människor som pratade glatt, fyllda korgar rasslade på golvet och färgstarka grönsaksstaplar lockade kunderna.En: The store was full of people chatting happily, brimming baskets clattering on the floor, and colorful vegetable displays enticing the customers.Sv: "Jag vill laga en hållbar middag ikväll," sa Linnea och pekade mot de lokalproducerade grönsakerna.En: "I want to cook a sustainable dinner tonight," said Linnea, pointing towards the locally produced vegetables.Sv: Jens log skeptiskt.En: Jens smiled skeptically.Sv: "Tror du vi hittar allt vi behöver här?"En: "Do you think we'll find everything we need here?"Sv: frågade han och sneglade mot den sedvanliga avdelningen för importerade varor.En: he asked, glancing toward the usual section for imported goods.Sv: Linnea höjde hakan bestämt.En: Linnea raised her chin resolutely.Sv: "Vi gör ett experiment.En: "Let's do an experiment.Sv: Jag köper mina ingredienser här, från det lokala utbudet.En: I'll buy my ingredients here, from the local selection.Sv: Du köper dina från importhyllan," föreslog hon.En: You buy yours from the import shelf," she suggested.Sv: Jens accepterade med ett skratt och en viss nyfikenhet i rösten.En: Jens agreed with a laugh and a hint of curiosity in his voice.Sv: De skiljdes åt vid frukt- och grönsaksavdelningen.En: They parted ways at the fruit and vegetable section.Sv: Linnea vandrade med lätta steg bland morötter, rödbetor och knapriga äpplen, allt nyligen skördat från närliggande gårdar.En: Linnea wandered with light steps among carrots, beets, and crispy apples, all recently harvested from nearby farms.Sv: Jens däremot befann sig snart i djungeln av importerade frukter och grönsaker, allt prydligt paketerat och märkt med långa transportsträckor.En: Jens, on the other hand, soon found himself in the jungle of imported fruits and vegetables, everything neatly packaged and labeled with long transport distances.Sv: Vid kassan möttes de igen, korgar fyllda med sina val.En: At the checkout, they met again, baskets filled with their choices.Sv: Linnea lade fram sina varor, lysande av färska jordgubbar och solvarma tomater.En: Linnea placed her goods, glowing with fresh strawberries and sun-warmed tomatoes.Sv: Jens såg med en gång tveksam ut när han jämförde sina bleka, smaklösa persikor.En: Jens immediately looked doubtful when he compared his pale, flavorless peaches.Sv: Plötsligt dök en lokal bonde upp i kön bakom dem.En: Suddenly, a local farmer appeared in the queue behind them.Sv: "Ser ut som du hittade de bästa produkterna," sa bonden, nickande beundrande åt Linneas val.En: "Looks like you found the best products," said the farmer, nodding admiringly at Linnea's selection.Sv: Jens såg tveksamt på den varma färgprakten och kände en gnista av ånger.En: Jens looked hesitantly at the warm burst of color and felt a spark of regret.Sv: Hemma igen, med doften av middag som spred sig i köket, satte sig Jens och Linnea vid bordet.En: Back home, with the aroma of dinner spreading in the kitchen, Jens and Linnea sat down at the table.Sv: Linnea hade lagat en färgfylld sallad med örtkräm, allt från hennes skörd.En: Linnea had made a colorful salad with herb cream, all from her harvest.Sv: "Det smakar fantastiskt," erkände Jens och bländade av smaken och den tydliga fräschören.En: "It tastes amazing," admitted Jens, dazzled by the flavor and the evident freshness.Sv: Jens insåg plötsligt värdet i Linneas engagemang.En: Jens suddenly realized the value in Linnea's commitment.Sv: "Jag måste erkänna, det finns något i din strategi," sa han och log varmt.En: "I must admit, there's something to your strategy," he said, smiling warmly.Sv: Linnea svarade med ett triumferande leende.En: Linnea responded with a triumphant smile.Sv: "Kanske är det dags för dig att försöka lägga till några hållbara vanor i ditt liv?"En: "Maybe it's time for you to try integrating some sustainable habits into your life?"Sv: Med en nyfunnen respekt för de lokala produkterna, gick Jens med på att ändra sitt sätt.En: With a newfound respect for local products, Jens agreed to change his ways.Sv: "Nästa gång testar vi dina metoder igen," sade han, redo att utforska mer av den gröna världen Linnea förespråkade.En: "Next time, we'll try your methods again," he said, ready to explore more of the green world Linnea advocated.Sv: Kvällen avslutades med skratt och en växande förståelse mellan de två, när de delade sin hållbara måltid och planerade för nästa gröna utmaning.En: The evening ended with laughter and a growing understanding between the two, as they shared their sustainable meal and planned for the next green challenge. Vocabulary Words:lively: livligaanticipation: gladaverdant: grönskandeenticing: lockadesustainable: hållbarexperiment: experimentresolved: höjde hakan bestämtharvested: skördatjungle: djungelnskeptically: skeptisktcuriosity: nyfikenhetflavorless: smaklösafarmer: bondeadmiringly: beundrandehesitantly: tveksamtspark: gnistaregret: ångeraroma: doftendazzled: bländadecommitment: engagemangstrategy: strategitriumphed: triumferandeintegrating: lägga tillrespect: respektgreen: grönachallenge: utmaningbloom: blommarefreshing: uppfriskandenearby: närliggandeglowing: lysande

Do you know where your food comes from? Most of us buy and consume food every single day without understanding who grew it, how it was raised, or what the labels actually mean. What if the fear driving your grocery store decisions is based more on marketing than reality?On this episode of Salad With a Side of Fries, Jenn Trepeck welcomes fifth-generation dairy farmer and environmental scientist Tara Vander Dussen of Discover Ag Podcast and Discover Ag TV for a grounded, no-nonsense conversation about the food system, family farms, organic versus conventional choices, and how consumers can make smarter decisions without the overwhelm. From antibiotic use in dairy farming to the truth about grass-fed beef, water recycling on modern farms, and the impact of imports and tariffs on local agriculture, this episode reframes the conversation and replaces fear with facts.What You Will Learn in This Episode:✅ How the food system is divided between agriculture and big food, and why understanding that distinction helps you shop smarter and reduce unnecessary food fear✅ What the organic label actually means as a farming practice, and how conventional dairy farming maintains strict quality and safety standards that often go unrecognized✅ Why most cattle in the United States spend the majority of their lives on pasture, and what the real difference between grass-fed and grass-finished beef means for your plate✅ How sustainable farming practices like water recycling, on-site veterinarians, and cattle nutritionists reflect a level of animal care and environmental responsibility that rarely makes it into the public conversationThe Salad With a Side of Fries podcast, hosted by Jenn Trepeck, explores real-life wellness and weight-loss topics, debunking myths, misinformation, and flawed science surrounding nutrition and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store.TIMESTAMPS:00:00 Breaking down the differences between agriculture and the food industry06:17 Understanding pesticides, glyphosate, and bio-engineered crops as tools in the farmer's toolbox09:13 Why food labels shifted from consumer information to marketing, and how to shop by personal values14:29 The truth about factory farms versus family farms and why 98 percent of dairies are family owned19:10 Conventional dairy quality: antibiotic protocols, testing standards, and why milk is one of the most tested products in the food supply chain25:45 How animal welfare and farm transparency have improved, and the water recycling system on a dairy farm is explained step by step29:29 Grass-fed versus grain-fed beef unpacked and why most cattle spend two-thirds of their lives on pasture36:42 How tariffs and global markets affect dairy farming prices and why grocery store milk prices can mislead38:57 The complicated relationship between consumer demand, imports, exports, and the modern food supplyKEY TAKEAWAYS:

First up, we're talking cake (with a hole in the middle

The Edible Valley Podcast – What does a chef think about on a snow day? Spring ingredients, new menus, culinary students, and the future of food in the Edible Valley. In this solo episode of The Edible Valley Podcast, Chef Jonathan Frazier takes advantage of a surprise snow day on Vancouver Island to reflect on the transition from winter to spring in the culinary world. With a quiet morning and a cup of coffee, Jonathan shares how this time of year is when chefs begin thinking about what's coming next. From early spring ingredients like fresh greens, pea shoots, and asparagus to the creative process of building new seasonal dishes, this episode offers a behind-the-scenes look at how menus begin to take shape. Jonathan also talks about preparing for the upcoming PC1 culinary class in Port Alberni, the hands-on learning experience at Roger Street Bistro, and the importance of mentorship in developing the next generation of cooks. He also shares updates from the North Vancouver Island Culinary Association, including upcoming events and the value of building a strong culinary community across Vancouver Island.

Seafood is central to life on Vancouver Island. It shapes our identity, supports livelihoods, drives tourism, and connects us to generations of culinary tradition. From wild Pacific salmon and halibut to spot prawns and shellfish, the ocean plays a defining role in our region's cuisine. In this episode of the Edible Valley Podcast, we explore the choices behind the seafood we serve and consume, and what it truly means to make sustainable decisions https://youtu.be/D434Lmwy8I8  During a trip to the San Francisco Bay Area to cover Super Bowl 60 for their other show, The F3 Podcast, which focuses on football, fantasy football, and food, hosts Erin and Jonathan had the opportunity to visit the Monterey Bay Aquarium. The visit followed an introduction made at the BC Chefs Table Cook Camp featured in Episode 255, Cooks Camp 2025, the previous September. It provided the perfect opportunity to bring an important seafood sustainability conversation back to the Edible Valley audience. The episode features an interview with Shawn Cronin from the Monterey Bay Aquarium. Listeners learn how the Aquarium's Seafood Watch program began, how it evaluates fisheries and aquaculture operations, what ratings such as Best Choice, Good Alternative, and Avoid mean, and why science based recommendations matter for chefs, retailers, and consumers alike. For the Comox Valley community, these issues are real. The health of Pacific waters directly impacts the local economy, culinary scene, and coastal way of life. By making informed choices, every chef, diner, and home cook can contribute to the long term sustainability of our oceans. Responsible seafood is not just a menu decision. It is an investment in the future of our oceans and our culinary heritage.   Learn More About Sustainable Seafood

Guillermo del Toro’s waited his whole life to make a “Frankenstein” movie, and now he’s done it. We carefully select the (Oscar-nominated!) film’s best bits, chop them up, and then sew them back together in the grossest way possible. (We know Del Toro would approve.) You don’t need to have a degree in Frankensteinology to take a seat at the lympahtic charcuterie board, but it helps! Jason Snell with Annette Wierstra, Brian Hamilton, Monty Ashley, Tony Sindelar and Moisés Chiullán.

Guillermo del Toro’s waited his whole life to make a “Frankenstein” movie, and now he’s done it. We carefully select the (Oscar-nominated!) film’s best bits, chop them up, and then sew them back together in the grossest way possible. (We know Del Toro would approve.) You don’t need to have a degree in Frankensteinology to take a seat at the lympahtic charcuterie board, but it helps! Jason Snell with Annette Wierstra, Brian Hamilton, Monty Ashley, Tony Sindelar and Moisés Chiullán.

Stephanie McDonough is the founder of Farm To Table Kids, an educational movement that helps children connect with nature through regenerative gardening, farm to table cooking, and nature crafting. On this episode of Nature Revisited, Stephanie aka 'Farmer Steph' recounts how her backyard project of introducing local kids to gardening transformed over time into a nationwide movement. With her partnership program sharing the Farm To Table Kids teaching model with schools, farms, and organizations, children are learning to nurture a lifelong appreciation for local agriculture and being empowered to see themselves as farmers, chefs, and helpful members of their communities. https://www.farmtotablekids.org/ Listen to Nature Revisited on your favorite podcast apps, on YouTube, or at https://noordenproductions.com Subscribe on Spotify: https://tinyurl.com/bdz4s9d7 Subscribe on Apple Podcasts: https://tinyurl.com/5n7yx28t Subscribe on Youtube Podcasts: https://tinyurl.com/bddd55v9 Podlink: https://pod.link/1456657951 Support Nature Revisited https://noordenproductions.com/support Nature Revisited is produced by Stefan van Norden and Charles Geoghegan. We welcome your comments, questions and suggestions - contact us at https://noordenproductions.com/contact

Food Trends 2026: From Awareness to Action explores how the conversations of 2025 are turning into everyday habits in the year ahead. In this episode of The Edible Valley Podcast, Chef Jonathan Frazier is joined by special co-host Erin Haluschak to look at what's shaping how we cook, eat, and gather on Vancouver Island—from functional, fiber-forward foods and mushrooms for health and longevity, to elevated comfort cooking, global flavours through a local lens, and practical sustainability that actually works in real life. With farms, fisheries, and forests close to home, many of these trends are already part of Island life, making 2026 less about hype and more about intention, skill, and connection around the table.   #EdibleValleyPodcast, #FoodTrends2026, #VancouverIslandFood, #LocalFoodMovement, #IslandEats, #FarmToTable, #FoodCulture, #SustainableEating, #FunctionalFood, #ComfortFood, #GlobalFlavours, #LocalFirst, #ChefLife, #HomeCooking, #FoodCommunity

What happens when food becomes a blueprint for liberation? On this episode of All My Relations, we're joined by Chef Sean Sherman (Oglala Lakota) and journalist/co-author Kate Nelson (Tlingit) to talk about Turtle Island—a cookbook, a history lesson, and a future-facing manifesto for Indigenous food sovereignty. We get into what it means to remove colonial borders (and colonial ingredients), why Indigenous foodways are global and relational, and how Sean's nonprofit model is moving real resources back into Indigenous communities—from Native producers to Native jobs. Along the way: moose stew, fir tips, colonized palates, seed keepers, Buffalo Bird Woman's garden, and a clear-eyed conversation about ICE, labor, and who actually feeds this country. Food is the entry point—but sovereignty is the goal. Just change everything. Feed your people.++++ResourcesPurchase Turtle Island Today:  https://shoptidelands.com/products/books-whereas-copy?variant=47505083924728 To learn about Sean's work and North American Traditional Food Systemshttps://natifs.org/ https://seansherman.com/  Kate's Work: https://www.kateanelson.com/ Esquire Article: https://www.esquire.com/food-drink/restaurants/a36474711/chef-sean-sherman-owamni-indigenous-minneapolis-restaurant-profile/ Text us your thoughts!Support the showFollow us on Instagram @amrpodcast, or support our work on Patreon. Show notes are published on our website, Allmyrelationspodcast.com. Matika's book Project 562: Changing the Way We See Native America is available now! T'igwicid and Hyshqe for being on this journey with us.

This week Andrew Still tells us how Adaptive Seeds started in 2009 as an outgrowth of the Seed Ambassadors Project to steward and keep rare and heritage vegetable and flower varieties alive. In the intervening 15+ years they have furthered their mission of preserving open pollinated varieties and breeding new ones that are adapted to the Pacific Northwest. Interviewer Andrew Mefferd had the pleasure of visiting the farm where they grow much of their seed a decade ago- now we get to catch up and hear about how this farm-based seed company has grown in the intervening decade.We hear about how Adaptive Seeds started after sourcing hundreds of heritage varieties on a seed exploration trip to Europe, how they have decided which varieties to add to their catalog, and why they leave variation in some varieties and mixes. We also discuss balancing flavor and productivity in breeding, the importance of transparency in seed sourcing, and how dehybridization can be used to “preserve” favorite varieties that have been dropped from the seed trade. We round out the conversation out with the importance of biodiversity, the impact of intellectual property on seed innovation, and how growers can try breeding their own varieties. Connect With Guest:Website: adaptiveseeds.comInstagram: @adaptive_seeds Podcast Sponsors- Huge thanks to our podcast sponsors as they make this podcast FREE to everyone with their generous support: This episode is brought to you by Tend, the all-in-one, AI-powered farm management platform trusted by modern growers. Tend helps you cut through the busywork, so you can focus on growing and selling what matters. With Tend, you can plan your crops, assign and track tasks, manage inventory, and handle your sales and accounting, all in one smart, easy-to-use platform. Whether you run a 1-acre farm or manage a large operation, Tend adapts to your scale and style, supporting everything from manual labor to fully mechanized workflows. Try it for free at Tend.com, no credit card required. Nifty Hoops builds complete gothic high tunnels that are easy to install and built to last.  Their bolt-together construction makes setup straightforward and efficient, whether it's a small backyard hoophouse, or a dozen large production-scale high tunnels- especially through their community build option, where professional builders work alongside your crew, family, or neighbors to build each structure -- usually in a single day. Visit niftyhoops.com to learn more. Since 1972 Ohio Earth Food has been the go-to source for soil testing, consulting as well as the highest performing and most cost effective granular and liquid fertilizers, seed starting soils, foliar sprays and disease and insect controls. All approved for use on organic farms. Start seeds in The Seed Catapult soil with mycorrhizae and put Re-vita Pro fertilizer in the soil before you plant. Learn more at ohioearthfood.com. There are a lot of farm sales platforms out there, but there's only one that's cooperatively owned by farmers. That's GrownBy — your all-in-one solution to simplify farm sales. GrownBy makes online farm sales easy and affordable; setting up your shop is free, and you only pay when you sell. Join over 900 farms who have already signed up for GrownBy, at grownby.com. Tired of breakdowns and not knowing if your old Farmall or Allis G will start? Consider the Tilmor Super E - the electric cultivating tractor built for market growers. With up to 8 hours of runtime, the Super E uses a 48-volt electric system that's quiet, easy to operate, and dependable. No gas, no noise, no constant repairs and cheaper to operate than a gas tractor. It delivers reliable power that reduces manual labor and keeps your crew motivated. Learn more and see the Super E in action at Tilmor.com. Farmhand is the virtual assistant built for farmers—helping CSAs scale sales, run error-free fulfillment, and deliver 5-star service. Whether you're at 100 members or 1,000, Farmhand helps you grow without burning out. You've heard us—and our farmers—right here on the Growing for Market Podcast. Explore more stories and learn more at farmhand.partners/gfm.Subscribe To Our Magazine -all new subscriptions include a FREE 28-Day Trial

Pueblo Seed & Food Co. is a family-run organic farm and seed enterprise rooted in deep stewardship of land, seed, and community. Established in 1996 and now operating on irrigated acreage near Cortez, Colorado, the company grows a wide diversity of certified organic crops—open-pollinated seeds, chile peppers, varietal garlic, vegetables, legumes, and heritage grains—selling them as seeds, fresh produce, and handcrafted foods through their Seed & Bakehouse retail space. Their mission centers on renewing and strengthening community resilience by stewarding healthy seeds and food, guided by regenerative, biodynamic, and conservation farming traditions that honor both plant genetics and human stories.As winter approaches, Pueblo Seed & Food Co. invites its community to celebrate the Winter Solstice Fundraiser on Sunday, December 21, 2025, at their downtown Cortez Bakehouse. This festive gathering not only marks the seasonal turning point with music, hands-on milling and baking, and holiday shopping, but also serves as a kickoff to their exciting new initiative—the Pueblo Seed & Grain Hub, developed in partnership with the Onward! Foundation to expand regional capacity for drought-tolerant grain and legume production. Join in the spirit of the season with whole grain cookies, community, and support for food and seed security in the Southwest. By Paige Sparks.Watch this story at www.durangolocal.news/newsstories/growing-community-culture-and-climate-adapted-crops This story is sponsored by Choice Building Supply and The LOR Foundation.Support the show

Yan and Nat take a stroll down the virtual artists' alley at the LDComics Online Fair! Armed with a whopping £17 each, they fill up their shopping carts with comics that catch their fancy, and discuss two of them on air: "So That's THAT Story: Conversations with Mom" by Tenli Yavneh, and "The Last Letter" by Kai Dylan.The inaugural LDComics Online Fair ran from July 1 to 31, 2025.But wait! The conversation continues on the Comic Sans Aftershow, where Yan and Nat discuss the rest of their shopping hauls, with quickfire reviews of the six other comics they bought in preparation for this episode. Become a Friend of Comic Sans today!---Show notes and bibliography available here.Hear an interesting ad? Learn more about our advertisers here.If you enjoyed the show, consider supporting us on Patreon! You'll get access to the exclusive Comic Sans Aftershow, ad-free episodes, bonus content, and more.Tag us @comicsanspod on Instagram and Bluesky — we'd love to hear from you!---00:00 - Preamble03:18 - The World of Digital Comic Fairs09:44 - Introducing the LDComics Online Fair13:40 - Yan and Nat Exchange Comics16:44 - Discussion — So That's THAT Story by Tenli Yavneh28:07 - Discussion — The Last Letter by Kai Dylan38:46 - Yan's Final Questions42:38 - Up Next on Comic Sans---Comic Sans is an Andas Productions podcast hosted by Myle Yan Tay and Nathaniel Mah, produced by Scott Lee Chua and Roshan Singh Sambhi. Edited by Maddy Searle (audio) and Kit Ling Leong (video). Cover art by Isabel Fang. Motion graphics animation by Knikni Studio (Maryana Rudakova).And a huge thank you to the members of our Patreon Inner Circle: Eugene Choo, Melody Lau, and Smith Chua — your support makes this show possible!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Alice Waters opened her iconic Berkeley, California restaurant Chez Panisse 54 years ago, introducing the concept of farm-to-table eating to Americans and only serving local, seasonal produce at peak ripeness. She’s also a food activist, and through The Edible Schoolyard Project, has spent the past 30 years showing schools how to integrate locally farmed, organic produce into their cafeterias. On today’s episode, Alice shares two life-changing experiences that inspired her to open her restaurant; what diners thought about being served two figs for dessert in Chez Panisse’s early days; how schools can afford to serve kids farm fresh food; and what she packed in her own daughter’s lunchbox. And we take a peak inside her her new cookbook, A School Lunch Revolution. Then the Director of Nutrition Services for California’s Sweet Water Union High School district joins the show to talk about how he flipped the district’s lunch program on its head, buying more than half of the food from local farmers and producers or having the students grow it themselves. Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

In this episode's halachic deep-dive, Rabbi Avi Kushlan joins Rabbi Nolan Lebovitz to talk all things Kosher animal slaughter. For more information about Valley Beth Shalom, please visit www.VBS.org. Please LIKE and SHARE with your friends and loved ones.

The show began with Harvest Seasonal Grill's General Manager, Paul Foglia. Paul discussed his lengthy history within the culinary industry, transitioning between a variety of roles within it. Then discussions shifted into the fresh approach that Harvest Seasonal Grill takes with their menu. The conversation continued with an interview of Steve Reynolds, President and Co-Owner of Delco Steaks, who shared the history and growth of his cheesesteak business and discussed potential expansion plans. We ended by re-visiting an interview with Matthew Chappina from Perla Oyster Bar, who also spoke about his history in the industry, along with what you can enjoy when visiting the restaurant or hiring them for your next catered event! *Food Farms And Chefs Radio Show, episode 340!

Ep 237 | This week on Discover Ag, Natalie and Tara serve up a lighthearted holiday episode packed with farm-to-table realities, football meets farming, Western fashion collabs, and viral hippo content. Celebrity chef Tim Love explains why true farm-to-table dining is almost impossible — from inconsistent supply to the direct-to-consumer "ribeye problem." The hosts break down why local sourcing is so complex and why prices would have to rise by about 30% to make it viable. The Buffalo Bills celebrate National Farmer's Day by partnering with local dairy farmer "Farmer Shin," spotlighting New York's dairy industry. The segment also touches on quarterback Josh Allen's agricultural background, from FFA to his family's cotton and pistachio farms. Abercrombie & Fitch teams up with Kemo Sabe for a Western-inspired line. The hosts discuss whether blending mass-market and luxury works — and how the Yellowstone Effect continues to shape Western culture. A viral clip of a hippo eating a pumpkin during Denmark's Harvest Holiday leads to a conversation on seasonal feeding and closed-loop farming. The show ends with a story of a dairy farmer using colostrum to save a baby giraffe. BUT WAIT — there's more! The Disco Taste Test features a salted maple Dr. Pepper float perfect for Thanksgiving. Natalie spills hers, Tara swaps in Diet Coke, and both agree it's dangerously delicious. What We Discovered This Week

While the actual overall savings on the Thanksgiving dinner might amount to just a few dollars, the reality is that the psychology behind knowing that you are buying this year's dinner for less is something that just really feels good, especially amidst all the other rising prices we're experiencing. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

This episode is a special re-release of one of my most engaging and talked-about podcast conversations ever—an unforgettable look into true farm-to-table life in northern Tuscany. James Martin brings to life one of his richest memories: a homestyle pig butchering carried out with his dear friend Armando in the most unassuming of places—Armando's mother's garage. Armando has since passed away, but the spirit of this story, and the tradition it captures, lives on as one of James's best. James describes how he, Armando, and a handful of local men gathered at dawn, working shoulder-to-shoulder to break down the pig and transform it into an astonishing array of Tuscan specialties in the span of a single morning. He shares memories of Armando's skill, the camaraderie of the day, and the incredible lineup of pork delicacies they created: velvety sausages, rich head cheese, and the celebrated Lardo di Colonnata.

In episode four of our five-part series spotlighting the chefs behind Visit Vacaville's Farm to Table Dinner 2025, host Alyssa Pardini sits down with Chef Matt Andrews—owner and operator of Frosty's, and a culinary talent whose heart is as big as his flavors.Hailing from the small Northern California town of Dixon, Matt's love for food was sparked in his grandmother's kitchen, where simple, honest flavors first captured his imagination. A graduate of the California Culinary Academy, he honed his craft under renowned chefs including Wolfgang Puck and Kerry Simon, blending comfort food with the fresh creativity of California cuisine.Family. Flavor. Passion.

In this episode, farmer Will Conway of Stone Acres Farm talks about a potential income strem for small farms: getting in touch with local chefs for curated dinners.   Subscribe for more content on sustainable farming, market farming tips, and business insights!   Get market farming tools, seeds, and supplies at Modern Grower. Follow Modern Grower:  Instagram  Instagram Listen to other podcasts on the Modern Grower Podcast Network:  Carrot Cashflow  Farm Small Farm Smart  Farm Small Farm Smart Daily  The Growing Microgreens Podcast  The Urban Farmer Podcast  The Rookie Farmer Podcast  In Search of Soil Podcast Check out Diego's books:  Sell Everything You Grow on Amazon   Ready Farmer One on Amazon **** Modern Grower and Diego Footer participate in the Amazon Services LLC. Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Small Bites Radio is the WINNER of Metro Philly Newspaper Best of Philadelphia Arts & Entertainment 2023-2025, nominated by Metro Philly Newspaper 2022 Best of Arts & Entertainment, named Top Hospitality Shows on the Planet from 2020–2025, #Bluejeanfood.com named Top Philadelphia Best Philadelphia Lifestyle Blogs and Websites from 2021-2025, Best Philly Food Blogs and Websites 2023-25, and Top Philly Food RSS Feeds 2024-2025.

In this lively and laughter-filled episode, the Hort Culture crew—Alexis, Brett, Jessica, and Ray—dive into the deep connections between horticulture, health, and community. The conversation kicks off with birthday cake energy and quickly blooms into a discussion about how plants and specialty crops shape lives—from personal stories about meeting spouses on farms to the way flowers boost mood and spark connection.The team explores fascinating research on the physical and mental health benefits of plants: from leafy greens supporting brain health to tree canopy reducing heat-related emergencies. They talk CSAs, farm-to-school programs, and how trying new vegetables (and flowers!) can help build lasting habits. Plus, there's a fun round of Kentucky farmers market price trivia—revealing just how much tomatoes and beans have changed over 20 years.

Today, we talk about what it takes to organize a real Farm to Table Dinner, as well as cover our usual Monday segments. Featured Event Chainsaw Milling Demo and PotluckSunday at 1 PMBasecamp Lodge, Lancaster, TN Join us for a hands-on chainsaw milling demonstration and community potluck! Bring a dish to share and see how we turn logs into lumber right here at the Holler. Event Details Sponsors AgoristTaxAdvice.com/LFTN – Helping entrepreneurs, homesteaders, and freedom-minded folks handle taxes the smart way.  HollerRoast.com – Fresh-roasted coffee for doers. Start your day with luxury and get to work. Farm To Table Dinner Tickets, Nov 15 | $125 Community Highlight LFTN Stocking Exchange Time is running out to sign up! We'll assign your Secret Stocking Santa on November 1, so don't miss out on this fun community tradition. Sign Up Here Tales from the Prepper Pantry Convenience meals this week: crockpot lamb ribs.  Drying the last round of fall herbs — mint, oregano, and holy basil.  Getting ready to fill the freezers with meat now that it's almost cold enough to butcher.  Hoping for a venison this year.  Ground meat base for winter meals: beef, pork, and more pork. Weekly Shopping Report No shopping trip this week. Frugality Tip Did you know that if you put something in your online cart at Amazon (and some other online stores), when the price changes they notify you via email. So if you are looking to buy something but it is a little out of your budget, throw it in the cart and you just might be notified when it goes on sale. Also, when looking around on eBay, go ahead and click that heart, a lot of sellers will send you a discounted offer just for liking an item. So have a little patience and wait and see if you can save a few dollars on your next online purchase. Happy savings y'all ~Margo Operation Independence We opened up the Basecamp Airbnb — and one hour later it rented for four days! That single booking covered baseline expenses for the property (though not the mortgage). Still, a solid win toward independence. Main Topic: Organizing a Real Farm to Table Dinner Why We're Doing One We wanted to show what real farm-to-table actually means — not marketing, not a photo op. A community meal built from what local farmers are actually harvesting right now, cooked by people who understand those ingredients. Why It's Harder Than a Typical Event This isn't catered convenience food. The chef has to process everything from raw ingredients, not pre-trimmed or par-cooked product.  Every ingredient is sourced directly from farms, not distributors.  Timing is critical — you plan the menu around what's in season, not what's available year-round from a big box store. This is NOT your typical farm-to-table experience. We're not highlighting one or two local dishes and then filling the rest from Costco. Every ingredient — except the pepper and the coffee (which I roast) — comes from right here in Tennessee. No shortcuts. What Other Farm to Table Events Get Wrong Most are “farm to table” in name only — a token nod to local producers while relying heavily on imported or processed foods. They miss the deeper connection between local abundance, timing, and community. Steps to Organizing One Source the food: Build relationships with local growers and producers.  Find a venue: Needs to be accessible, scenic, and functional for cooking and serving.  Create a semi-flexible menu: Base it on what farmers actually have that week.  Explore legalities: Health codes, insurance, and any required permits.  Add extras: Things like a wild edible walk turn the dinner into an experience.  Sell the tickets: Clear messaging — you're selling an authentic experience, not a restaurant meal.  Handle logistics the day of: Setup, cooking flow, seating, lighting, cleanup. Customer Experience How do you keep the night flowing smoothly and still make it feel personal?  How do you balance talking about the farms with letting guests simply enjoy the meal?  Scaling the Concept Could this become a recurring or seasonal event?  What lessons are you already learning for next time?  Make It A Great Week.  

This week's episode of the Business Brief podcast looks at the characteristics of Generation Z as entrepreneurs and the challenges they're navigating. Then, it features a researcher hoping to use blockchain technology to build trust in restaurants.

Listen on Your Favorite Platform Apple Podcasts | Spotify | Stitcher | Google Podcasts “You need to have a serious conversation with yourself — is the way I'm doing my farm to table business profitable.” - Karoline Rose Bohannan Enjoying the show? You'll really love what we share afterwards Sign up for our Podcast Email to get: Exclusive access to conversations digging deeper into show topics Early notice of upcoming episodes, and insider updates Join here, and stay connected to the Cattleman U Community → Podcast Email On Today's Episode The rise of direct-to-consumer beef businesses has been exciting—but is it actually profitable? In this episode, Karoline shares her honest thoughts and real numbers behind running a farm-to-table operation in today's cattle market. Using examples from her own experience with The Rancher's Daughter, she unpacks pricing challenges, market trends, and the hard truths about sustainability in direct-to-consumer sales. What You'll Learn in This Episode How to evaluate the true profitability of your farm-to-table business Why pricing live animals at market value is essential for sustainability Common mistakes ranchers make when setting direct-to-consumer prices How rising cattle prices may strain consumer trust and loyalty Support the Show Enjoying the show? Please rate, review, and follow on Apple Podcasts. Your support helps us to continue ranching in the next generation.  Resources & Links The Cattleman U Beef Pricing Calculator → changing the way you set your prices Apply for Ranch Camp 2026 → Ranch Camp 2026 Awaits Cattleman U Webinar Collections→ on-demand ranching education for just $9.99 Explore Agriculture Around the World → with Cattleman U International Tours Empower Your Ranching Journey → at the Business Weekend Retreat View and Subscribe to → our Video Podcast Channel Follow on Instagram: @cattlemanu| @krosecompany| @rose.karoline Follow on Facebook: Cattleman U | KRose Company Want to Get Ahead in Ranching? Sign up for our Weekly Email to get: Industry insights and early access to event discounts Ranch-ready tools delivered straight to your inbox Join here → Weekly Email More Episodes Like This Browse more episodes and resources at CattlemanULive.com. Disclaimer: Cattleman U assumes no responsibility or liability for any errors or omissions in this episode content. These conversations reflect the personal experiences of our guests and are provided on an “as is” basis without guarantees of completeness or accuracy.

Makers Church is a diverse community committed to following Jesus and loving people. No matter where you are in your faith journey, you are welcome at Makers Church. As a Christ-centered, Bible-believing church, we exist to make on earth as it is in heaven by developing and commissioning followers of Jesus Christ to love God and love others•Subscribe to our channel for fresh content to keep you connected at Makers Church and inspired all week long. •Makers Church Service times:In-person & Online: Sunday's at 9:45am•GIVE US A FOLLOWWebsite: https://www.makerschurch.orgMakers Church Facebook: https://www.facebook.com/MakersChurchMakers Church Instagram: https://www.instagram.com/makerschurchSpotify: https://open.spotify.com/artist/18RJPfsfH9zZxck4MTEXDI

"Every community has different values, and every community should have different choices. And that's why local food is so important so that local communities and local farmers can decide what's most important to them and how they want to connect the people who grow our food with the people who are seeking nourishment." —Andy Naja-Riese "The health of our Farmers Market is really dependent upon the health of our farmers." —Tanner Keys   Wonder why local food sometimes costs more, or if it's really worth the effort to shop there? The real story behind farmers' markets is more complicated—and more important—than you might think. Andy Naja-Riese, CEO of the Agricultural Institute of Marin, and Tanner Keys, Cooperative Agreement Manager for the Islands of Remote Areas Regional Food Business Center, have spent years on the front lines of food access. Their work in California and Hawaii gives them a unique view on what it takes to make local food affordable, how certification and regulations shape what you see at the market, and why these markets matter for everyone. Listen in for honest talk about food prices, local farming, organic rules, food as medicine, and how farmers' markets are working to make healthy food available to all. You'll get practical insights, real solutions, and a fresh look at what's possible in your own community. Meet Andy: Andy Naja-Riese brings 17 years of experience in community food systems, public health, and food equity programs & policy. As Chief Executive Officer, he leads AIM's major programs, partnerships, strategic planning, advocacy, and fundraising, including a capital campaign for AIM's Center for Food and Agriculture in collaboration with AIM's Board of Directors. Andy joined AIM in 2018 after spending 10 years working for the Federal government, including the U.S. Department of Agriculture's Food and Nutrition Service.  Andy is currently the Co-Chair of the Marin County Healthy Eating Active Living (HEAL) Collaborative, serves on the Steering Committees of the Marin Carbon Project and Marin Community Health Improvement Plan, sits on the National Farm to School Network's Advisory Board, and represents AIM on the California Food and Farming Network & Food and Farm Resilience Coalition. He received the 2022 CVNL Heart of Marin Award for Excellence in Leadership and the 2023 Farmers Market Champion of the Year award from CAFF. He earned his master's degree from the T.H. Chan Harvard School of Public Health and his bachelor's degree from Cornell University's College of Agriculture and Life Sciences.  He lives with his husband and dog in Sonoma, where he enjoys backyard gardening, cooking farmers market hauls, eating bagels, and enjoying Northern California's natural beauty Website Facebook X Instagram LinkedIn YouTube   Meet Tanner: Tanner Keys grew up in an agricultural community & lifestyle that has instilled a passion for food & land. He has served in various roles with the Hawaiʻi Good Food Alliance (HGFA) beginning in 2022, helping the organization in its beginning years and later leading a project of HGFA, the Hawaiʻi Farmers Market Association. Before that, he served as the Team Leader to the FoodCorps Inc., an AmeriCorps program, from 2019 to 2021. Tanner has a B.S. in Business Administration from the University of Oregon, and it was his service in the Peace Corps (Timor-Leste ʻ16-ʻ18) that led him back to the path of supporting agriculture & food security. LinkedIn Connect with Hawai'i Good Food Alliance Website Instagram Facebook   Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube   Episode Highlights: 01:16 Geography and Food Access: How Location Changes Everything 06:13 Comparing Coasts: East vs West Market Experiences  10:38 Organic vs Certified— What “Certified” Really Means  16:53 Hawaii and California's Diversity  23:40 Making Markets Accessible  27:55 Permanent Market Dreams: Building for the Future  33:57 Are Farmers' Markets Expensive? The Real Price of Local Food   Resources: Podcast S5 Ep 27: AIM— Preserving the Farmer's Market for Everyone with Andy Naja-Riese Part 2S7 Ep1: Boosting a Healthy, Accessible Local Farm-to-Table Revolution with Andy Naja-Riese Part 2

What does it take to turn six acres into a destination for food, flowers, and connection?  On this episode of the Thriving Farmer Podcast, Michael talks with Julie Warpinski, founder of Rosewood Farm in Sugar Grove, Illinois. Drawing on her background as a chef, Julie has transformed six acres into a vibrant destination for seasonal produce, fresh flowers, and memorable events. From CSA programs and farm camps to weddings and cooking classes, Rosewood blends the beauty of farm life with the joy of gathering. In this episode, you'll hear: From Kitchen to Field – How Julie's culinary roots inspired her journey into farming [0:57] Hands-On Learning – The types of classes and educational programs offered at Rosewood [8:07] Seasonal Growing – How Rosewood produces fresh vegetables and flowers throughout the year [10:31] Marketing the Farm – The strategies Julie uses to reach and engage her customers [16:18] Life on the Farm – What a typical day looks like and how Julie manages her time [27:47] Sustainability in Practice – Julie's perspective on long-term living and working on the farm [31:02] Serving the Community – Where Rosewood's customers come from and how they connect with the farm [40:50] Words of Wisdom – Julie's advice for leaving a corporate job to start a farm [43:38]   Don't miss this episode if you're curious about blending good food, community spirit, and sustainable farming into one thriving business.   About the Guest: Former chef turned passionate farmer, Julie founded Rosewood Farm to reconnect people with the source of their food. What began as a personal journey has grown into a thriving community hub focused on naturally grown produce, fresh-cut flowers, and hands-on education. Rosewood Farm hosts seasonal events, farm camps, and cooking classes to inspire a deeper appreciation for sustainable living.   Connect with Rosewood Farm:

During the summer, farmers markets are all over the city, home gardens are in full swing, and local chefs lean into promoting seasonal ingredients. All this got us thinking about Chicago's farm-to-table restaurants. Decades after the term took off, we sat down with The Infatuation's Adrian Kane and John Ringor to discuss how the movement has evolved and some of Chicago's best farm-to-table restaurants.  Check out our map of the restaurants we talked about on Overlook.  Good News: Movie at the Farm Want some more City Cast Chicago news? Then make sure to sign up for our Hey Chicago newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 Learn more about the sponsors of this Aug. 6 episode: Paramount Theatre Overlook Maps Window Nation Chicago Association of Realtors Become a member of City Cast Chicago. Interested in advertising with City Cast? Find more info HERE

How can farming protect culture and sustain communities in the midst of conflict? Today on the Thriving Farmer Podcast, Michael is joined by Karmel Abufarha, Marketing Manager of Canaan Palestine. Since 2013, Karmel has worked alongside his father and Palestinian smallholder farmers to create a route-to-market for ancient olive groves and traditional crops. What started as a local effort to safeguard livelihoods has grown into a global movement, connecting Palestinian farmers with consumers who value sustainability, social responsibility, and regenerative practices. Tune in to hear how Karmel and the team at Canaan are preserving cultural heritage, uplifting farming families, and building hope for the next generation. In This Episode, You'll Hear: Returning to Palestine: What led Karmel to leave Wisconsin and join his family's farming mission [1:11] Water Conservation: Is mulching an effective method for olive groves? [11:47] Co-op Structure: What does the average family farm look like in Palestine? [13:46] Farming Amid Conflict: How current events impact Palestinian farmers' work and livelihoods [17:17] Global Markets: Where is Canaan's olive oil sold, and who are their customers? [23:02] Farmer Support: How Canaan provides resources and opportunities for their farming partners [26:32] Don't miss this episode to learn how regenerative farming can protect cultural heritage and create lasting economic and ecological impact. About the Guest Karmel Abufarha is the Marketing Manager for Canaan Palestine, a pioneering initiative supporting smallholder Palestinian farmers and preserving the ancient olive groves of the region. Raised in Madison, Wisconsin, Karmel returned to Palestine in 2013 to embrace his heritage and pursue regenerative agriculture. He now plays key roles in marketing, farmer education, and building global connections that sustain both the land and its people.  

The ladies are derby bound and trying to figure out what horse to put their money on. So far looking at the names no one is really catching their interest. But at least they will have the looks on point!  Back at home, Kelly has started her sourdough journey. While it may be intimidating, it sure is peaking her husband's interest. Speaking of trad wife, what is everyone doing this summer when it comes to planting vegetables and herbs? More importantly, how are you keeping them alive? Kelly and Lizz need to know! Especially Kelly who is currently going through chicken issues at the moment...  Speaking of higher learning, Kelly has become completely obsessed with Master Class! She's already learned so much and only had it for a short time. Meanwhile, big news at the St. John house as Matty has finished classes of his own and graduated with a degree!   Over on the Carpool Facebook page, a fascinating thread popped up with one mom asking for tips on how to have a productive Sunday. From meal prepping for the kid's lunches to packing the car for the week, the suggestions the Carpoolers came up with were so amazing they just had to share them this week on the pod.  In Industry News, the VW ID Buzz has signed on to be the car of the future for Uber taking on robot taxis. Are you at a point where you would be willing to rely on autonomous vehicles instead of driving? Then, the cars with the lowest and highest five year depreciation.  Finally in Ditch the Drive-Thru, we're making one pan chicken and veggies meals and how to sauce up your meal to really get you out of the dinner rut!  Today's episode is brought to you by ⁠Clean Simple Eats⁠. Use code 'Carpool10' at checkout to get 10% off your order. ⁠CleanSimpleEats.com