Podcasts about farm to table

Fluent Fiction - Korean: Harvested Traditions: Ji-yoon's Chuseok Countryside Journey Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ko/episode/2026-09-23-22-34-01-ko Story Transcript:Ko: 가을의 시골 풍경은 마치 마술처럼 아름다웠습니다.En: The countryside scenery of autumn was as beautiful as magic.Ko: 나뭇잎은 주황색과 노란색으로 물들고, 서늘한 공기는 수확한 농작물의 향기로 가득 찼습니다.En: The leaves turned ju-hwang-saek and no-ran-saek, and the crisp air was filled with the scent of harvested crops.Ko: 지윤은 추석 명절을 맞아 할머니 댁을 방문했습니다.En: Ji-yoon visited her grandmother's house for Chuseok.Ko: 그녀는 도시에서 자랐지만, 이번에는 가족 전통을 더 깊이 이해하고 싶었습니다.En: She had grown up in the city, but this time she wanted to understand her family traditions more deeply.Ko: 할머니 말씀처럼 완벽한 재료를 고르고 싶던 지윤은 농산물 시장을 찾았습니다.En: halmeoni's words inspired Ji-yoon to select the perfect ingredients, so she headed to the farmers' market.Ko: 시장은 사람들로 북적이고, 형형색색의 천막 아래에는 싱싱한 과일과 채소들이 가득했습니다.En: The market was bustling with people, and under the colorful tents were fresh fruits and vegetables in abundance.Ko: 지윤은 여기저기 기웃거리며 제철 농산물을 구경했습니다.En: Ji-yoon wandered around, observing the seasonal produce.Ko: 그러나, 낯선 농산물이 많아 어떻게 골라야 할지 막막했습니다.En: However, there were many unfamiliar farm products, and she was unsure how to choose.Ko: 지윤은 스마트폰을 꺼내 정보를 찾으려다, 우연히 미소 짓고 있는 농부를 발견했습니다.En: She was about to take out her smartphone to search for information when she accidentally noticed a smiling farmer.Ko: 그는 바로 민석이었습니다.En: It was Min-seok.Ko: 민석은 조용하면서도 전통적인 농사 방법을 지켜가는 농부로, 지윤에겐 조금 두려운 존재였습니다.En: Min-seok was a quiet farmer who adhered to traditional farming methods, and to Ji-yoon, he was somewhat intimidating.Ko: “안녕하세요. 도움이 필요하신가요?” 민석은 부드럽게 말을 걸었습니다.En: "Hello. Do you need any help?" Min-seok spoke gently.Ko: 순간 지윤은 망설였지만, 결국 자신의 걱정을 털어놓기로 결심했습니다.En: Ji-yoon hesitated for a moment but eventually decided to share her concerns.Ko: “저는 시골이 익숙하지 않아요.En: "I'm not familiar with the countryside.Ko: 가족을 위해 전통 음식을 준비하고 싶지만 뭐가 뭔지 잘 모르겠어요.” 지윤이 솔직하게 고백했습니다.En: I want to prepare traditional food for my family, but I don't know what is what," Ji-yoon admitted honestly.Ko: 민석은 웃으며 고개를 끄덕였습니다.En: Min-seok nodded with a smile.Ko: “걱정 마세요. 제가 도와드릴게요.” 그는 각 농산물의 의미와 요리법을 소개하며, 지윤에게 필요한 재료를 함께 골랐습니다.En: "Don't worry. I'll help you." He introduced the significance and recipes of each farm product and helped Ji-yoon pick out the necessary ingredients.Ko: 민석은 사가지 않으면 아쉬울 시원한 과일, 감을 추천했습니다.En: Min-seok recommended she try some cool fruits and suggested gam as a must-have.Ko: “이 감도 한번 드셔보세요. 추석에 딱이에요.”En: "Try this gam; it's perfect for Chuseok."Ko: 지윤은 친절한 민석의 도움 덕분에 장을 잘 볼 수 있었습니다.En: Thanks to Min-seok's kindness, Ji-yoon was able to shop well.Ko: 그녀는 새로운 음식을 배웠고, 돌아가며 가족과 함께 만들어볼 레시피도 떠올렸습니다.En: She learned about new foods and thought about recipes she could make with her family when she returned.Ko: 시장을 지나며, 지윤은 감을 한 봉지 사서 품에 쥐었습니다.En: As she left the market, Ji-yoon purchased a bag of gam and held it close.Ko: 이 작은 과일이 그녀와 할머니 세대를 이어주는 다리처럼 느껴졌습니다.En: This small fruit felt like a bridge connecting her and her grandmother's generations.Ko: 추석을 맞아 지윤은 가족과의 전통을 이어나갈 자신감을 얻었습니다.En: For Chuseok, Ji-yoon gained confidence in continuing her family traditions.Ko: 이제는 사람들의 도움을 얻고 배우는 것이 두렵지 않았고, 그녀는 언제든 그들과 다시 만날 날을 기대했습니다.En: She was no longer afraid to seek help and learn from others, and she looked forward to the day when she could meet them again. Vocabulary Words:scenery: 풍경magic: 마술crisp: 서늘한scent: 향기harvested: 수확한bustling: 북적이는abundance: 가득unfamiliar: 낯선hesitated: 망설였다traditional: 전통적인adhered: 지켜가는intimidating: 두려운concerns: 걱정significance: 의미recipes: 요리법introduced: 소개하며recommended: 추천했습니다confidence: 자신감generations: 세대continuing: 이어나갈afraid: 두렵지observing: 기웃거리며tent: 천막introduced: 소개hesitate: 망설이다eventually: 결국admit: 고백합니다bridge: 다리seek: 구하다meet: 만나다

Fluent Fiction - Serbian: A Culinary Journey: Unearthing Treasures in a Village Market Find the full episode transcript, vocabulary words, and more:fluentfiction.com/sr/episode/2026-09-23-07-38-19-sr Story Transcript:Sr: Сунце се полако дизало преко предела и обасјавало село у бојама јесени.En: The sun was slowly rising over the landscape, bathing the village in autumn colors.Sr: Зрак је био свеж, и мирис печених кестена ширио се кроз ваздух.En: The air was fresh, and the aroma of roasted chestnuts wafted through the air.Sr: Шарени штандови направили су живописну сцену на сеоском пијацу.En: Colorful stalls created a picturesque scene at the village market.Sr: Јован, младић са страшћу за кување, ходао је пажљиво уз поједине продавце, не би ли нашао најсвежије намирнице за своју вечеру.En: Jovan, a young man with a passion for cooking, walked carefully among the vendors, hoping to find the freshest ingredients for his dinner.Sr: Поред Јована корачала је Мира, његова пријатељица, обожаватељка разноликости и атмосфере пијаца.En: Beside Jovan walked Mira, his friend, a lover of the diversity and atmosphere of markets.Sr: Насмејана је разгледала разнобојну понуду воћа и поврћа, док је Јован трагао за скривеним благом.En: Smiling, she browsed the colorful selection of fruits and vegetables while Jovan searched for hidden treasures.Sr: "Морамо да нађемо најбоље производе", рекао је Јован одлучно.En: "We have to find the best products," Jovan said determinably.Sr: "Желим да задивим своје госте.En: "I want to impress my guests."Sr: "На крају реда стајала је десно једна стара тезга.En: At the end of the row stood a simple old stall.Sr: Изгледала је једноставно, али је имао нешто посебно.En: It looked plain, but it had something special.Sr: Из ње се ширио богат мирис свежег поврћа.En: A rich aroma of fresh vegetables wafted from it.Sr: Тезгу је држао стари фармер, Никола, познат по оданости традицији, више него зарадом.En: The stall was run by an old farmer, Nikola, known for his dedication to tradition more than profit.Sr: Јован је пришао Николи и питао: "Добар дан, имате ли можда нешто посебно што није на штанду?En: Jovan approached Nikola and asked, "Good afternoon, do you perhaps have something special that's not on the stand?Sr: Треба ми најбоље поврће за једну важну вечеру.En: I need the best vegetables for an important dinner."Sr: "Никола га је погледао са строгошћу, али и са благом знатижељом у очима.En: Nikola looked at him with sternness, but also with mild curiosity in his eyes.Sr: "Све што имам је на попису," одговорио је суво.En: "Everything I have is listed," he replied dryly.Sr: Јован је осетио изазов.En: Jovan felt challenged.Sr: "Знам да сте поносни на своје производе," започе Јован пажљиво.En: "I know you're proud of your produce," Jovan began carefully.Sr: "Ја сам кувар који жели да истакне исконску вредност и квалитет локалних намирница.En: "I am a chef who wants to highlight the intrinsic value and quality of local ingredients.Sr: Верујем да ваше поврће говори својом причом.En: I believe your vegetables tell a story."Sr: "Никола је на тренутак ћутао, а затим се насмешио.En: Nikola was silent for a moment, then smiled.Sr: "Па добро, ако је тако, могу ти показати неке од мојих најбољих производа.En: "Well, if that's the case, I can show you some of my best products.Sr: Направимо договор.En: Let's make a deal."Sr: "Јован је најзад био задовољан.En: Jovan was finally satisfied.Sr: Мира, која је посматрала целу размену, топло му се насмешила.En: Mira, who had been watching the entire exchange, smiled warmly at him.Sr: Они сада нису све видели само као производе, већ као део једне веће приче.En: They now saw the products not just as goods but as part of a larger story.Sr: Никола је изнео кошару пуних сочних и свежих плодова.En: Nikola brought out a basket full of juicy and fresh fruits.Sr: Тако је започело пријатељство између младог кувара који цени традицију и старог фармера који поштује нове генерације које цене његов рад.En: Thus began a friendship between a young chef who values tradition and an old farmer who respects new generations that appreciate his work.Sr: Јован је научио једну вредну лекцију: права вредност није само у квалитету намирница, већ и у причама које долазе уз њих.En: Jovan learned a valuable lesson: true value lies not only in the quality of the ingredients but also in the stories that come with them. Vocabulary Words:landscape: пределаbathing: обасјавалоwafted: ширио сеvendors: продавцеdeterminably: одлучноstall: тезгаplain: једноставноsternness: строгошћуintrinsic: исконскуhighlight: истакнеsilent: ћутаоdeal: договорjuicy: сочнихgeneration: генерацијеvaluable: вреднуfresh: свежaroma: мирисpicturesque: живописнуselection: понудуsmiled: насмешилаcuriosity: знатижељомapproached: пришаоchallenge: изазовproduce: производеbasket: кошаруtradition: традицијуrespect: поштујеhidden: скривенимtreasures: благомimpress: задивим

In this episode, Clancy Harrison sits down with Urszula Lulewicz, founder of TerraNut, to discuss the life experiences that shaped her views on food, family, and entrepreneurship. Raised on a small family farm in Poland, Urszula learned early lessons about hard work, honesty, and the value of sharing meals around the family table. The conversation explores food dignity, access to healthy food, the importance of reading food labels, and why real food should be made with care, transparency, and respect for the people who eat it.

Fluent Fiction - Italian: Chasing Culinary Perfection: Luca's Tomato Triumph Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-09-05-07-38-19-it Story Transcript:It: Il sole splendeva sulla Piazza del Popolo.En: The sun shone on Piazza del Popolo.It: Era una mattina di fine estate.En: It was a late summer morning.It: Nell'aria c'era il profumo di basilico fresco e pomodori maturi.En: In the air was the scent of fresh basil and ripe tomatoes.It: Luca camminava tra le bancarelle del mercato.En: Luca walked among the market stalls.It: Era un chef meticoloso.En: He was a meticulous chef.It: Voleva solo il meglio per il suo ristorante.En: He wanted only the best for his restaurant.It: Giulia e Marco, suoi amici, lo accompagnavano.En: Giulia and Marco, his friends, accompanied him.It: "Luca, guarda quei peperoni rossi," disse Giulia, indicando una bancarella.En: "Luca, look at those red peppers," said Giulia, pointing to a stall.It: Ma Luca aveva un obiettivo ben preciso.En: But Luca had a particular goal.It: Doveva stupire un critico gastronomico famoso.En: He needed to impress a famous food critic.It: Voleva ingredienti eccellenti.En: He wanted excellent ingredients.It: La piazza era affollata.En: The piazza was crowded.It: Tutti cercavano i migliori prodotti.En: Everyone was looking for the best products.It: Gli agricoltori urlavano i loro prezzi mentre i clienti contrattavano.En: The farmers shouted their prices while customers haggled.It: Luca si fermò davanti a una bancarella di verdure.En: Luca stopped in front of a vegetable stall.It: "Buongiorno.En: "Good morning.It: Avete dei pomodori belli freschi?"En: Do you have any nice fresh tomatoes?"It: chiese al venditore.En: he asked the vendor.It: Il venditore sorrise.En: The vendor smiled.It: "Solo quelli che vedi, ma stanno finendo rapidamente."En: "Only the ones you see, but they're selling out quickly."It: Luca vide l'ultimo cestino di pomodori lucidi e rossi.En: Luca saw the last basket of shiny, red tomatoes.It: Anche un altro cliente li aveva puntati.En: Another customer had also set their sights on them.It: Era una corsa contro il tempo.En: It was a race against time.It: Marco suggerì: "Forse dovresti prendere qualche melanzana, sono anche fresche!"En: Marco suggested, "Maybe you should get some eggplants, they're fresh too!"It: Ma Luca era deciso.En: But Luca was determined.It: Quei pomodori erano perfetti per la sua nuova ricetta.En: Those tomatoes were perfect for his new recipe.It: La tensione cresceva.En: The tension rose.It: Luca fece un respiro profondo.En: Luca took a deep breath.It: Decise di usare il suo fascino.En: He decided to use his charm.It: "Signore," disse con un sorriso, "quei pomodori sono perfetti per il mio piatto speciale.En: "Sir," he said with a smile, "those tomatoes are perfect for my special dish.It: Potrebbe venderli a me?En: Could you sell them to me?It: Prometto che la mia cucina sarà degna di questi gioielli."En: I promise my cooking will be worthy of these jewels."It: Il venditore guardò Luca, poi sorrise.En: The vendor looked at Luca, then smiled.It: "Vedo che sei determinato.En: "I see you're determined.It: Va bene, prendi i pomodori.En: Okay, take the tomatoes.It: Assicurati di fare un capolavoro."En: Make sure to create a masterpiece."It: Luca ringraziò il venditore, sollevato e felice.En: Luca thanked the vendor, relieved and happy.It: "Grazie!En: "Thank you!It: Saranno in un piatto indimenticabile!"En: They will be in an unforgettable dish!"It: Luca tornò al ristorante con il cestino di pomodori.En: Luca returned to the restaurant with the basket of tomatoes.It: Sapeva che il suo piatto sarebbe piaciuto al critico.En: He knew that his dish would please the critic.It: Aveva imparato che il sorriso era più potente dell'aggressività.En: He had learned that a smile was more powerful than aggression.It: Si sentiva più sicuro di sé e pronto per la sfida.En: He felt more confident and ready for the challenge.It: Giulia e Marco erano orgogliosi di lui.En: Giulia and Marco were proud of him.It: La giornata si concludeva con Luca che aveva raggiunto il suo obiettivo e con una nuova fiducia acquisita nella sua arte culinaria.En: The day concluded with Luca having achieved his goal and with new-found confidence in his culinary art. Vocabulary Words:the sun: il soleto shine: splenderethe market stalls: le bancarelle del mercatometiculous: meticolosothe scent: il profumoripe: maturothe critic: il criticothe vegetable stall: la bancarella di verdurethe vendor: il venditoreto impress: stupirecrowded: affollatato haggle: contrattarea basket: un cestinothe tomatoes: i pomodoria race against time: una corsa contro il tempoto suggest: suggerirethe eggplants: le melanzanethe charm: il fascinoto promise: prometterea masterpiece: un capolavoroto achieve: raggiungerethe goal: l'obiettivodetermined: determinatoto smile: sorriderehappy: felicethe dish: il piattounforgettable: indimenticabileto conclude: concludereproud: orgogliosiculinary art: arte culinaria

As a fifth generation row-crop farmer in the Northern Neck of Virginia, P.J. Haynie III shares how important generational knowledge, networking, and technologies are to successful farming and business development. In this episode, P.J. talks with Jeff, Mary, and Eric about the farming legacy of his family and how they have adapted and innovated through the years to enhance the return on investment of their time, labor, equipment, and technologies. Through generational technology and sharing of information, P.J. and his family are able to monitor trends in soil health, manage cover crops and plant residue to cope with extremely wet and dry seasons, suppress weeds, and retain as much moisture as possible. Similarly, P.J. emphasizes he is best person to tell the story of his farm and his family's legacy of farm business management and ecological soil stewardship. Along with storytelling, networking is a critical element for learning and staying competitive. Since joining and helping to found the National Black Growers Council in 2009, P.J. has benefited from his relationships and interactions with other black row-crop farmers. P.J. studied and graduated with a degree in Agricultural and Applied Economics at Virginia Tech. While at Virginia Tech, P.J. was the president of the university's chapter of Minorities in Agriculture, Natural Resources, and Related Sciences (MANRRS). P.J. currently serves as a director on the National Black Growers Council's board.Tune in, like, and subscribe anywhere you get your podcasts or 4thesoil.org/podcastAs always, we encourage you to cooperate with other farmers, graziers, and gardeners for peer-to-peer learning. We can all be 4 The Soil, for the future! Here is how with four principles: 1) Keep the soil covered -- Cover crops are our friends;2) Minimize soil disturbance -- Be gentle, take it easy;3) Maximize living roots year-round -- Keep roots growing; and4) Energize with diversity -- Thrive with diversity.If you are interested in art and framing the 4 The Soil posters for your office or home, the 16” by 20” posters are available for purchase and printing as single posters or a set of five posters. Additionally, 4 The Soil gear and swag is available for purchase at https://4-the-soil.printify.me/If you have questions about soil and water conservation practices, or soil health principles, call or visit a USDA Service Center, a Virginia Soil and Water Conservation District office, or your local Virginia Cooperative Extension office.  4 the Soil: A Conversation is made possible with funding support from the National Fish and Wildlife Foundation and The Agua Fund. Partners include USDA Natural Resources Conservation Service; Virginia Cooperative Extension; Virginia State University; Virginia Department of Conservation and Recreation; and other members of the Virginia Soil Health Coalition.Disclaimer: Views expressed on this podcast are those of each individual guest.To download a copy of this, or any other show, visit the website 4thesoil.org. Music used during today's program is courtesy of the Flip Charts. All rights reserved. 4 the Soil: A Conversation is produced by On the Farm Radio in collaboration with Virginia Tech's School of Plant and Environmental Sciences, Virginia State University, and the Virginia Soil Health Coalition. The host and co-hosts are Jeff Ishee, Mary Sketch Bryant, and Eric Bendfeldt.

In this episode of This Is Ag!, Hilary Craig, Director of Produce Category Management at Misfits Market, joins me to explore the connection between agriculture, sustainability, and the people who eat the food farmers grow. Hilary shares how her work helps connect growers with consumers by finding a market for quality produce that may be overlooked because of cosmetic imperfections. From scarred blueberries to unusually shaped fruits and vegetables, the conversation explores how our expectations of perfect-looking produce contribute to food waste and how education and storytelling can help change that. Together, we discuss the importance of understanding where our food comes from, appreciating the work and relationships behind every piece of produce, and choosing flavor and quality over appearance. We also look ahead at the future of agriculture, where technology can help reduce waste, but the human connection to food, farming, and one another remains irreplaceable. Misfits Market: https://www.misfitsmarket.com Kirti Mutatkar, President and CEO of UnitedAg: Reach me at kmutatkar@unitedag.org, www.linkedin.com/in/kirtimutatkarUnitedAg - www.unitedag.org UnitedAg Health and Wellness Centers - https://www.unitedag.org/health-benefits/united-agricultural-benefit-trust/health-centers/ Episode Contributors - Hilary Craig, Kirti Mutatkar, Dave Visaya, Mickayla Ursini The episode is also sponsored by Brent Eastman Insurance Services Inc. - https://brenteastman.com Blue Shield of California - https://www.blueshieldca.com Elite Medical - https://www.elitecorpmed.com Gallagher - https://www.ajg.com/ SAIN Medical - https://sainmedical.com/ MDI Network - https://www.mdinetworx.com/about-us

In this episode of Hort Culture, the hosts are joined by Savannah and summer fellow Eliana from the University of Kentucky's Center for Crop Distribution (CCD) to discuss Eliana's research on farm-to-table markets and local agriculture. Throughout the summer, Eliana worked on price reporting, managed data for produce auctions and farmers' markets, and collaborated on updating a restaurant publication by interviewing local Kentucky growers and restaurant owners. The discussions revealed that restaurant owners buy local primarily out of an ethical commitment to supporting regional agriculture and acquiring high-quality produce, rather than viewing it merely as a marketing strategy. They also highlighted that the primary barriers to successful farm-to-table relationships involve communication challenges between farms and restaurants without a middleman, with experienced growers advising new producers to focus on crops that highlight distinct quality differences and stick to what they know rather than chasing every culinary trend. Ultimately, the fellowship helped confirm Eliana's career interests in agricultural economics as she prepares to graduate, take an ag law class, and look toward managing her own farm.Center for Crop DiversificationQuestions/Comments/Feedback/Suggestions for Topics: hortculturepodcast@gmail.comCheck us out on Instagram!

Food and agriculture are more connected to national security than most people realize. In this episode, host Frances Hayes sits down with Meghan Jackson, Director for Food, Agriculture and Environment Security at the National Strategic Research Institute (NSRI) at the University of Nebraska. They discuss how we can protect the nation's crops, livestock and water systems from chemical, biological, radiological and nuclear threats. Meghan shares lessons from her background at high-security biodefense facilities; breaks down real-world examples like New World screwworm and African swine fever; and explains why redundancy and resilience are key to protecting our food supply. The conversation also covers cybersecurity risks; water scarcity; Nebraska's growing bioeconomy; and how producers and policymakers can strengthen the systems we all rely on.

"The Menu: Food Suppliers" The concept of farm-to-table food sounds great, but in some cases, it's not a realistic model for the restaurant industry. Thursday on the "Sound of Ideas," we'll look at the food supply landscape and how chefs and restaurateurs manage to keep their operations running while providing high-quality meals to their customers. Zachary Smith, a reporter at Crain's Cleveland Business, looked at how broadliners, which are national companies that supply restaurants, are competing with local purveyors and the impact that can sometimes have on food quality. Guests: - Zachary Smith, Reporter, Crain's Cleveland Business - Cameron Pishnery, Executive Chef, Edgewater Hospitality Group - Emily Sullivan, Owner, Emily's Cleveland - Jeremy Umansky, Co-Owner, Larder Delicatessen Robin Greenfield's Environmental Activism Then we'll pivot to an environmental activist who is taking the concept of local food to another level. Robin Greenfield has been spreading a message of environmental responsibility through various acts, and his current endeavor is to survive on food he has either harvested or foraged for one full year. He spoke with Ideastream's Drew Maziasz ahead of an event in Northeast Ohio. Guests: - Robin Greenfield, Environmental Activist - Drew Maziasz, Coordinating Producer, Ideastream Public Media

A few years ago, Anna Wynants decided to combine her two biggest passions: farming and cooking.She opened ‘De Keukentafel', which is both a small organic regenerative farm and a fine dining restaurant.Every morning, she walks into the gardens with her coffee to see what's thriving, what's ripe, and which ingredients are ready to find their way onto the menu.For a creative chef like her, it's like paradise: a whole range of fresh and delicious ingredients to choose from. She then expertly and lovingly harvests, transforms and elevates these ingredients to create beautiful, original and delicious dishes. I had the pleasure of trying some of her food, and it's truly exceptional.I left De Keukentafel deeply inspired by both the place and the person behind it. I hope this conversation leaves you feeling the same.✨TOP 50 FARMERSAnna is one of 50 farmers selected for Top 50 Farmers 2026, a farmer-first accelerator program designed to empower, connect, and elevate regenerative farmers across Europe.  This episode was produced in collaboration with Top 50 Farmers to bring you an example of how regeneration is being pursued in many contexts and many ways. Discover more - www.top50Farmers.com✨DE KEUKENTAFELhttps://www.de-keukentafel.com/✨DEEP SEED PODCASTFollow us for more stories about regenerative pioneers, scientists and experts (click on the ‘subscribe' button under the video)Email us at raphael@deepseed.euHosted on Ausha. See ausha.co/privacy-policy for more information.

Seven years of Salad With a Side of Fries, seven frontiers, one wild ride through the evolution of wellness trends. Jenn Trepeck is pulling back the curtain on every guest's “Next Frontier in Wellness” prediction this show has ever recorded, and Volume One kicks things off right where the whole journey began in 2019.Host Jenn Trepeck opens The Next Frontier Files on Salad With a Side of Fries by revisiting Year One; the show launched in August 2019 and collided head-on with a global pandemic. From genetic optimization to mental health and a stubborn pull toward back-to-basics wellness, this look back sets the tone for the entire seven-part series.What You Will Learn in This Episode:✅ How early guests predicted genetic optimization and personalized health long before it became mainstream✅ Why mental health emerged as the single biggest theme once the pandemic hit in 2020✅ What back-to-basics wellness really meant to nearly a dozen different guests in Year One✅ Which Year One predictions on anti-diet culture, sobriety, and CBD are still playing out todayThe 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 real-life wellness and weight loss, including drinking, eating out, and skipping the grocery store.TIMESTAMPS:00:00 Preview of the series with clips from Wade Lightheart, Tricia Senzel, and Jeff Chilton00:45 Jenn Trepeck introduces The Next Frontier Files, a new mini-series marking seven years on air05:20 The seven-part journey begins with Year One, with the show's launch right before the pandemic changed everything06:09 Christine Sotmary discusses early genetic testing and personalized wellness plans07:00 Wade Lightheart predicts genetic optimization and a merging of technology with the body10:02 Five guests, Deanna Tikhonov, Tricia Senzel, Paula Rizzo, Jennifer Vaughan Maanavi and Nandar Matari share why mental health will be wellness' biggest focus in 2020 and overall13:13 Nandar Matari urges more attention on mindfulness and emotional wellbeing for young people17:38 Jeff Chilton and Chef Danielle Alex both call for a return to back-to-basics wellness21:10 Melainie Rogers and Andrea Owen open up on anti-diet culture and long-term sobriety22:42 Gali Dotan calls for a holistic approach to wellness, and Dr. Robert Shire discusses CBD24:28 Bailey Cohen highlights the early plant-forward shift happening among younger generationsKEY TAKEAWAYS:

How do row-crop farmers in the Northern Neck of Virginia practice soil and water conservation and add market value to their farming operations? Philip "P.J." Haynie III of Haynie Family Foods and Haynie Farms, LLC. spoke with Jeff, Mary, and Eric on his way back from the Arkansas Delta about his family's conservation and market expansion measures.P.J. is a fifth generation row-crop farmer who farms in four counties in Virginia and four counties in Arkansas. The Haynies grow winter wheat, barley, and canola as part of their corn and soybean rotation in Virginia. Strip till and banding fertilizer in the root zone are common soil health and precision agriculture techniques for corn and soybean growers to reduce the amount of fertilizer applied and limit the chance of soil and nutrient runoff. In 2024, P.J. and his family established Haynie Family Foods to focus on adding market value by bringing high-quality, sustainabily grow grain products directly to consumers. His family's Arkansas Delta-grown offerings include long-grain white rice, medium-grain white rice, long-grain brown rice, medium-grain brown rice, and aromatic rice.  In addition to studying and graduating with a degree in Agricultural and Applied Economics at Virginia Tech, P.J. was an active member and leader in the university's chapter of Minorities in Agriculture, Natural Resources, and Related Sciences (MANRRS). P.J. currently serves as a director on the National Black Growers Council's board.Tune in, like, and subscribe anywhere you get your podcasts or 4thesoil.org/podcastAs always, we encourage you to cooperate with other farmers, graziers, and gardeners for peer-to-peer learning. We can all be 4 The Soil, for the future! Here is how with four principles: 1) Keep the soil covered -- Cover crops are our friends;2) Minimize soil disturbance -- Be gentle, take it easy;3) Maximize living roots year-round -- Keep roots growing; and4) Energize with diversity -- Thrive with diversity.If you are interested in art and framing the 4 The Soil posters for your office or home, the 16” by 20” posters are available for purchase and printing as single posters or a set of five posters. Additionally, 4 The Soil gear and swag is available for purchase at https://4-the-soil.printify.me/If you have questions about soil and water conservation practices, or soil health principles, call or visit a USDA Service Center, a Virginia Soil and Water Conservation District office, or your local Virginia Cooperative Extension office.  4 the Soil: A Conversation is made possible with funding support from the National Fish and Wildlife Foundation and The Agua Fund. Partners include USDA Natural Resources Conservation Service; Virginia Cooperative Extension; Virginia State University; Virginia Department of Conservation and Recreation; and other members of the Virginia Soil Health Coalition.Disclaimer: Views expressed on this podcast are those of each individual guest.To download a copy of this, or any other show, visit the website 4thesoil.org. Music used during today's program is courtesy of the Flip Charts. All rights reserved. 4 the Soil: A Conversation is produced by On the Farm Radio in collaboration with Virginia Tech's School of Plant and Environmental Sciences, Virginia State University, and the Virginia Soil Health Coalition. The host and co-hosts are Jeff Ishee, Mary Sketch Bryant, and Eric Bendfeldt.

In a fantasy world, a celebrity chef like Aaron Sanchez would prepare all of your meals, and use only sustainably sourced organic produce.在幻想世界里，像亚伦·桑切斯这样的名厨会为你准备所有餐食，并且只使用原料来源可持续的有机农产品。Reality is everyone has to shop for and prepare our own food at some point.现实是每个人在某个时刻都得自己去采购和准备食物。How can you be sure that you're getting the best ingredients?你怎么能确定你买到的是最好的食材呢？That those organic vegetables are in fact organic. IBM thinks the solution lies in blockchain technology.怎么能确定那些有机蔬菜真的是有机的呢？IBM认为解决方案在于区块链技术。IBM is connecting the world's food supply from farmer to producer, supplier to manufacturer.IBM正在将全球食品供应链从农民到生产商、从供应商到制造商连接起来。And so we're connecting it in a secure, shared platform which is blockchain.我们将其连接到一个安全的共享平台，即区块链。A blockchain is a decentralized digital ledger, where transactions are recorded, verified and become permanent and immutable.区块链是一种去中心化的数字账本，会记录并验证每一笔交易，并且将永久留存，不可改变。With IBM Food Trust, a record of food's journey through the supply chain is created at each step. How exactly does it work?借助IBM食物信托平台，食品在供应链中的每一步旅程都会被记录。具体是如何运作的呢？So blockchain uses cryptography and we use hashing. And what that means is the information is connected to each other, and if you try to change the information, it changes the hashing, so that you know it has been compromised.区块链使用密码学，我们使用散列算法。这意味着信息之间相互关联，如果你试图更改信息，便会更改散列值，这样你就知道信息已被篡改。And the technology can be used for any number of foods, fresh or packaged.这项技术可以用于任何数量的食品，无论是新鲜的还是包装的。So our consumer can scan a package of scallops, and understand that it's coming from a place that sustainably source, and it is fresh and the best-tasting scallops.我们的消费者可以扫描一包扇贝，了解它来自可持续捕捞的产地，新鲜味美、口感最佳。For chefs like Sanchez, blockchain technology helps engender trust around the food distribution and handling process.对于像桑切斯这样的厨师来说，区块链技术有助于在食品分销和处理过程中建立信任。Before I mean you know the farmer would send it to a middle person, a distributor, and the distributor would send it to us, so it was one entity removed from the actual farmer.以前农民会把食材交给中间商，也就是分销商，然后分销商再转交给我们，我们和农民之间隔了一个环节。A foods traceability becomes especially pertinent in the wake of foodborne outbreaks.食品溯源在食源性疾病暴发后变得尤为重要。You know, instead of decimating the whole farm because there was one outbreak, now we can isolate to that one little parcel.以前一旦爆发疫情就得毁掉整个农场，现在我们可以只将隔离范围缩小到那一小块区域。With blockchain, farm-to-table takes on a new meaning.借助区块链技术，从农场到餐桌被赋予了全新的含义。

Today we dive into the archive for a 2013 panel with Josh Copus, Alex Matisse, and Lindsay Rogers. Our discussion centers around the crossover between farm-to-table dining and the ceramic world. In the interview we talk about the basics of farm-to-table, the search for authenticity, and designing site specific ware for a restaurant setting. Thanks to Gabriel Kline who hosted us for this live taping at Odyssey Clay Works in Asheville, NC. www.odysseyclayworks.com. www.joshcopus.com www.eastforkpottery.com www.lindsayrogersceramics.com   This episode is an excerpt from a show that is now part of the Tales from the Vault podcast feed. You can gain access to the full show and dozen others by becoming a Patron on Patreon. For a limited time you can join the Red Clay Rambler community and receive 50% off your first month. www.patreon.com/redclayrambler   Today's episode is brought to you by the following sponsors:   The Rosenfield Collection of Functional Ceramic Art www.Rosenfieldcollection.com Cornell Studio Supply www.cornellstudiosupply.com

Why This Episode MattersWhat local sourcing looked like before restaurants had reliable farm-to-kitchen distribution.Why supporting local agriculture is an economic commitment not merely a menu description.How “farm-to-table” became vulnerable to greenwashing and what genuine sourcing requires.Why whole-animal butchery, preservation and culinary craft are increasingly difficult to sustain under modern restaurant economics.Why “sustainable seafood” may be too simple and how ocean warming, acidification, habitat loss shape the larger story of what reaches the plate. The BanterMark Pascal and Francis Schott return from Tales of the Cocktail with lessons in hospitality...and staffing. They share Ti Martin's story about transforming a frazzled guest's evening with one perfectly timed gin and tonic, then recap what happened when their New Orleans beefsteak produced an unexpected third shift for the hosts. Thirty-four years into the restaurant business, apparently there are still new ways to discover that you need two more employees.The ConversationBaltimore chef and restaurateur Spike Gjerde joins The Restaurant Guys for a candid discussion about what it actually takes to build a regional food system.Spike, Mark and Francis compare the early days of sourcing local ingredients, when chefs drove to farmers markets or directly from farm to farm because restaurant distribution simply did not exist. Spike explains why Woodberry Kitchen pushed the idea much further, even excluding ingredients such as lemons so more of the restaurant's purchasing dollars could remain with Mid-Atlantic growers.They explore large-scale preservation, farm-to-table greenwashing and the tension between environmental responsibility and economic survival. Spike also reflects on Parts & Labor, his restaurant and butcher-shop experiment designed around whole-animal butchery and the stubborn reality that nearly everyone still wanted rib eye and tenderloin.The conversation turns to the rising cost of skilled labor, the loss of culinary craft and the pressure pushing restaurants toward standardized, premade food. Spike explains how his newer restaurants broaden Woodberry's original mission by applying local agricultural relationships to the cuisines of Provence, Spain and the Levant.Finally, they challenge the language of “sustainable seafood,” discuss the ecological importance of Chesapeake menhaden and revisit Shoofly, Spike's premium diner concept that may simply have arrived before diners were ready for a $24 omelet.Guest BioSpike Gjerde is a Baltimore chef and restaurateur best known for Woodberry Kitchen and his decades-long commitment to strengthening regional food systems. He received the 2015 James Beard Award for Best Chef: Mid-Atlantic.Timestamps00:00 Tales of the Cocktail, live shows and a lesson in hospitality07:40 Spike Gjerde and the early days of local sourcing14:25 Why local food became an economic mission20:05 Farm-to-table greenwashing and the future of regional food systems27:15 Whole-animal butchery and the Parts & Labor experiment31:10 Rising labor costs and the disappearance of culinary craft35:40 The Ecco Project: expanding the mission beyond farm-to-table40:10 Sustainable seafood—and a diner concept that may have arrived too early47:35 The diner, the record-store owner and a wild New Brunswick crime story InfoSpike's PlacesWoodberry Kitchen https://www.woodberrykitchen.com/Ecco Project https://www.eccoproject.com/Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Ep 120: Mike CallicrateMike Callicrate runs Ranch Foods Direct and Callicrate Beef out of Colorado Springs and St. Francis, Kansas. He built a fully vertically integrated operation involving raising cattle, slaughtering on-site, cutting, and selling direct to consumers. Our conversation follows his life story from his childhood on a small Colorado farm, a rodeo scholarship that led him into an animal science degree, and years running large-scale feedlots before he became one of ten ranchers who sued major meatpacker IBP in 1996 over market manipulation, a case that ended in a $1.28 billion jury verdict the judge later overturned.We get into why that loss pushed him to stop selling livestock and start selling meat instead, how Ranch Foods Direct's on-site slaughter facility, composting system, and bone char/biochar production work together, and the economics that separate a small direct-to-consumer operation from an industrial one. Key topics- From rodeo and animal science to building and later rejecting industrial feedlots- The 1996 lawsuit against IBP, the overturned $1.28 billion verdict, and the Packers and Stockyards Act- How producers' share of the consumer dollar collapsed since 1970- Fraud, political influence, and market consolidationWhat "pink slime" and lean finely textured beef actually are- The grass-fed/grass-finished labelling problem - Declining Ogallala Aquifer levels and what it means for ranching's future- Building local maker-owned marketplaces as an alternative to scaling upTimestamps:0:00 – Intro + backstory: rodeo, animal science degree, early feedlots6:00 – Building industrial feedlots, growing concerned with market concentration12:00 – Decision to sue IBP, being blackballed by buyers18:00 – The lawsuit's path to trial and the $1.28B verdict30:00 – The judge's reversal + Packers and Stockyards Act explained36:00 – Shifting from selling livestock to selling meat direct44:00 – Building the on-site slaughter facility and circular waste model52:00 – The "story of the steer" and producers' lost share of the consumer dollar1:02:00 – Scaling down vs. scaling up: why direct/local beats commodity1:10:00 – COVID, empty shelves, and the case for local food resilience1:18:00 – Batista brothers, JBS, and meatpacking consolidation1:28:00 – What pink slime is and how it's made1:38:00 – Grass-fed/grass-finished labeling and imported beef1:46:00 – Ogallala Aquifer decline and water scarcity1:52:00 – Vision for maker-owned marketplaces and local food hubsFind out more: https://www.mikecallicrate.com/The Regenaissance Podcast explores the people, farms, and ideas rebuilding our food system from the ground up.

How did a nation built on local farms and family businesses become dependent on a handful of massive corporations for most of its (now mostly processed) food? In this week's Short Suck, we investigate the surprising evolution of the American food industry over the past century, from mom-and-pop markets to mega-distributors, exploring how convenience, consolidation, and ultra-processed foods quietly transformed what ends up on all of our plates. For Merch and everything else Bad Magic related, head to: https://www.badmagicproductions.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This is the fourth stop on our five-part audio guide to Asheville, North Carolina, and it may be the tastiest one yet. In this episode of Unpacked by Afar, host Aislyn Greene digs into Asheville food, and the surprising reason this mountain city punches so far above its weight at the table. Aislyn joins a walking food tour with Sita of Eating Asheville, eating her way through a town where farm to table isn't a slogan but a fact of geography. Along the way she: Discovers that Asheville food can be a real relief for anyone with dietary restrictions at the celiac-run kitchen of Strada Italiano Hears the moving, Helene-shaped story behind Mehfil from its owner, Raj Tastes mountain-grown rice at the farm-to-table cornerstone Table with chef Catherine Smedley Forages Appalachian flavors at Luminosa And finishes with a former science teacher turned chocolatier, Melissa Quinn, at Asheville Chocolate. It's a scene built on tight relationships between kitchens and the farms a few ridges away, where the rice on your plate might have been grown just up the road, and where a devastating hurricane the year before only deepened the sense that these restaurants belong to their community. But great Asheville food is also a question of who gets to make it, and whose history gets remembered. In a segment on the region's Black foodways, Aislyn talks with two of the city's most celebrated chefs, Ashleigh Shanti of Good Hot Fish and Rakim Gaines of Capella on 9, about Affrilachian cooking, representation behind the stove, and the stories layered into every plate. Their conversation is a reminder that a food town's story has to include the people history has too often left off the menu. It all adds up to a rich piece of cultural travel and a portrait of one of the best small food towns in the country. Whatever you come hungry for, consider this your guide to where to go and what to know. Unpacked by Afar is a travel podcast that unpacks one destination at a time, with a real love of food and travel. This Asheville audio guide has one more episode to go, so look for it in the feed. CHAPTERS 00:00 A Real Food Town 03:00 Strada's Gluten-Free Surprise 05:00 Mehfil and Raj's Story 09:45 Table's Mountain Rice 12:40 Foraging at Luminosa 18:15 Cooking on The Block 23:15 Dessert With Melissa Quinn 26:00 Come Hungry GUESTS Sita, operations manager and tour guide, Eating Asheville Walking Food Tours Raj, owner, Mehfil Indian Restaurant Catherine Smedley, chef de cuisine, Table Chef Sean McMullen of Luminosa Melissa Quinn, head chocolatier and owner, Asheville Chocolate Ashleigh Shanti, chef and owner, Good Hot Fish Rakim Gaines, executive chef, Capella on 9 PLACES WE VISITED Strada Italiano Mehfil Indian Restaurant Table Luminosa (in the Flatiron Building) Asheville Chocolate Good Hot Fish Capella on 9 MORE FROM AFAR Asheville Travel Guide A Local Chef's 2-Day Travel Guide to Asheville Immerse Yourself in Asheville's Culturally Diverse Experiences Learn more about your ad choices. Visit megaphone.fm/adchoices

Fluent Fiction - Spanish: Finding Flavor: A Culinary Adventure in Barcelona's La Boqueria Find the full episode transcript, vocabulary words, and more:fluentfiction.com/es/episode/2026-07-20-22-34-01-es Story Transcript:Es: El sol brillante del verano bañaba el mercado de La Boqueria en Barcelona.En: The bright summer sun bathed the mercado de La Boqueria in Barcelona.Es: El aire estaba lleno de aromas frescos, una mezcla de frutas maduras, mariscos recién pescados y hierbas aromáticas.En: The air was filled with fresh aromas, a mixture of ripe fruits, freshly caught seafood, and aromatic herbs.Es: La Boqueria era un caleidoscopio de colores, un mar de sombrillas y humildes puestos donde los vendedores ofrecían sus productos con sonrisas amplias y saludos alegres.En: La Boqueria was a kaleidoscope of colors, a sea of umbrellas and humble stalls where vendors offered their products with wide smiles and cheerful greetings.Es: Lucía, una cocinera apasionada por su arte, llevaba de la mano a su primo Javier.En: Lucía, a cook passionate about her art, held her cousin Javier's hand.Es: Él, con ojos curiosos y su cámara lista, estaba encantado por el vivo ambiente del mercado.En: He, with curious eyes and his camera ready, was delighted by the lively atmosphere of the market.Es: Ambos tenían una misión: encontrar los ingredientes más frescos para un banquete especial que Lucía quería preparar en honor a su visitante.En: They both had a mission: to find the freshest ingredients for a special banquet that Lucía wanted to prepare in honor of her visitor.Es: Mientras se adentraban en los angostos pasillos del mercado, pronto notaron la multitud que, como ellos, buscaba lo mejor del día.En: As they delved into the narrow market aisles, they soon noticed the crowd that, like them, were searching for the best of the day.Es: A pesar de la muchedumbre, Lucía estaba llena de entusiasmo.En: Despite the crowd, Lucía was filled with enthusiasm.Es: Quería que Javier experimentara la magia de un plato preparado con productos locales frescos.En: She wanted Javier to experience the magic of a dish prepared with fresh local products.Es: Sin embargo, la tarea no sería fácil.En: However, the task wouldn't be easy.Es: Muchos de los puestos ya estaban comenzando a quedarse sin los productos más populares.En: Many of the stalls were already beginning to run out of the most popular products.Es: Lucía, sin desanimarse, decidió acercarse a los vendedores locales, gente que conocía el corazón de La Boqueria mejor que nadie.En: Lucía, undeterred, decided to approach the local vendors, people who knew the heart of La Boqueria better than anyone.Es: "Hola, buenos días", saludó Lucía a una vendedora que organizaba cuidadosamente sus verduras.En: "Hello, good morning," Lucía greeted a vendor who was carefully organizing her vegetables.Es: "¿Podría recomendarnos algo muy fresco para cocinar hoy?"En: "Could you recommend something very fresh to cook today?"Es: La vendedora, sonriendo, señaló unas alcachofas recién llegadas.En: The vendor, smiling, pointed to some freshly arrived artichokes.Es: "Estas son del pueblo de al lado, jugosas y perfectas," dijo, mientras Lucía asintió agradecida.En: "These are from the nearby village, juicy and perfect," she said, as Lucía nodded gratefully.Es: Javier, fascinado por el intercambio, tomó una foto espontánea de Lucía y la vendedora.En: Javier, fascinated by the interaction, snapped a spontaneous photo of Lucía and the vendor.Es: Era una imagen llena de vida, que capturaba no solo la luz del día, sino la esencia del mercado mismo.En: It was an image full of life, capturing not only the daylight but the essence of the market itself.Es: Al continuar su camino, Javier sugirió explorar un rincón menos concurrido.En: Continuing on their way, Javier suggested exploring a less crowded corner.Es: Ahí, escondido entre grandes puestos de frutas exóticas, encontraron a un vendedor con un pequeño y discreto puesto de frutas raras.En: There, hidden among large stalls of exotic fruits, they found a vendor with a small and discreet stall of rare fruits.Es: Entre estas, brillaban pequeños melocotones dorados.En: Among these, small golden peaches shone.Es: El vendedor, al ver a Javier capturando la esencia del mercado con su cámara, se mostró curioso y les ofreció probar algunos melocotones.En: The vendor, seeing Javier capturing the essence of the market with his camera, became curious and offered them to taste some peaches.Es: "Nadie conoce estos mejor que yo", dijo con orgullo.En: "No one knows these better than I do," he said proudly.Es: Lucía, con una sonrisa de satisfacción, se dio cuenta de que habían encontrado una joya entre la multitud.En: Lucía, with a satisfied smile, realized they had found a gem among the crowd.Es: Agradecieron al vendedor y compraron una selección generosa.En: They thanked the vendor and bought a generous selection.Es: Con la canasta llena de ingredientes frescos y la cámara de Javier cargada de vivas memorias, la pareja se dirigió a casa.En: With the basket full of fresh ingredients and Javier's camera loaded with vivid memories, the pair headed home.Es: Aquella tarde, Lucía preparó un banquete que reflejaba la esencia de un mercado que nunca duerme.En: That afternoon, Lucía prepared a banquet that reflected the essence of a market that never sleeps.Es: Javier, mientras degustaba cada plato, admiraba las fotos que había logrado capturar.En: Javier, while savoring each dish, admired the photos he had managed to capture.Es: Ese día, Lucía y Javier aprendieron que en un lugar lleno de gente y prendas coloridas, el verdadero tesoro de La Boqueria no solo eran los ingredientes, sino también la experiencia compartida y la colaboración.En: That day, Lucía and Javier learned that in a place full of people and colorful garments, the true treasure of La Boqueria was not only the ingredients but also the shared experience and collaboration.Es: Al final, ambos partieron con algo más que recuerdos.En: In the end, they both left with more than just memories.Es: Partieron con una lección sobre el poder de la creatividad y el trabajo en equipo.En: They left with a lesson on the power of creativity and teamwork. Vocabulary Words:the banquet: el banquetethe essence: la esenciathe kaleidoscope: el caleidoscopiothe crowd/multitude: la muchedumbrethe task: la tareathe vendor (female): la vendedorathe products: los productosthe umbrella: la sombrillathe stalls: los puestosthe artichoke: la alcachofathe gem: la joyathe corner: el rincónthe mystery: el misteriothe interaction: la interacciónthe camera: la cámarathe dish: el platothe lesson: la lecciónthe market: el mercadothe smell: el aromathe teamwork: el trabajo en equipothe power: el poderthe photograph: la fotothe memory: la memoriathe garment: la prendathe mystery: el misteriothe collaboration: la colaboraciónthe passion: la pasiónthe experience: la experienciathe mission: la misiónthe visitor: el visitante

At this year's Calgary Stampede, local seasonal ingredients were on full display at the first-ever Taste of Stampede. The culinary cup pitted chefs from across Alberta against one another in a mouth-watering competition. Errin Massolin is the head chef of The Nash in Calgary's Inglewood neighbourhood. Using local is so important to her. She grew up in High River in a family of farmers. Massolin finished fourth overall in the event.

Farm to table can be a journey that matters. This podcast appreciates the listeners who have downloaded over a million episodes and for the often inspiring guests who have generously shared the story of their journeys, from farm to table. Over the years of producing this podcast, I have been asked about my own journey that has brought us together. Well Greg Peterson, the host of the Urban Farmer podcast a few years ago asked me to talk with him about my journey that covered visiting 49 states and 32 countries on a mission to learn, respect and promote agriculture from farm to table.  This is the conversation of that journey from a farm in central Illinois to tables of farmers, ranchers, consumers, politicians and marketers all over the world.

Ashley Armstrong is a first-generation regenerative farmer and co-founder of Strong Sistas, a health platform born out of her own autoimmune diagnosis. She built Angel Acres Farm in Southwest Michigan from the ground up, producing corn- and soy-free eggs, and went on to found Nourish Food Club - a cooperative network of small regenerative farms supplying clean, transparently raised food directly to families.What We CoverHow Ashley went from graduate school to building a regenerative farm from scratchWhy conventional chicken and pork now have a fatty acid profile closer to seed oils than real meatThe 100-year shift in dietary fats and what it's doing to human metabolismHow Nourish Food Club is reviving the farm cooperative model to support small farmersThe bureaucratic bullying small farms face daily - and why the system is designed against themTimestamps00:00 – Ashley's health crisis and path to farming06:30 – Building Angel Acres from scratch13:00 – Lessons from 12 years of competitive golf18:45 – How Nourish Food Club works26:00 – Why cheap and quality food can't coexist33:30 – The 100-year shift away from saturated fat42:00 – How corn and soy changed pork and chicken49:30 – Phytonutrients in pasture-raised meat56:00 – Why grocery labels are meaningless01:03:00 – The problem with indoor farming01:09:30 – Bureaucratic bullying and the jerky incident01:17:00 – Why small farm costs are structurally higher01:28:00 – Where consumers can startLinksWebsiteInstagramYouTubeRegenaissance YouTube ChannelAbout The Podcast: The Regenaissance Podcast explores the people, farms, and ideas rebuilding our food system from the ground up.

Ep 259 “Farm-to-Table Assault Aesthetics” – National Gun Violence Awareness Month (Bullet Poof Bulletins) Celebrating the launch of eco-fiction anti-gun novella Bullet Poof and National Gun Violence Awareness Month, Avis Kalfsbeek brings back beloved Kitty O'Compost with the Bullet Poof Bulletins. Tonight on the Spoke-Easy stage, Kitty O'Compost breaks down a leaked corporate rebranding strategy that attempts to launder military hardware with a rustic aesthetic. This bulletin satirizes the weapon industry's use of heritage marketing and walnut wood paneling to rebrand tactical platforms as "wholesome, organic Americana." Inspired by the grounding, transformative themes of Bullet Poof, this episode laughs at the corporate attempt to camouflage violence with artisanal style and points us back to the real heritage found in creative community spaces. Resources: Bullet Poof is a hopeful eco-fiction novella about what happens when ordinary people refuse to accept the gun status quo. Get the book: https://www.aviskalfsbeek.com/bullet-poof National Gun Violence Awareness Month: www.wearorange.org Theme Music: "Turn the Steel" and punk intros produced by Avis Kalfsbeek (via ElevenLabs). Music Credits & Support: Buy LPs and music downloads directly from the bands' websites, or from platforms like Bandcamp where artists retain the majority of your purchase. This project is inspired by decades of punk ethos, raw energy, and the brilliant musicians who shaped the movement. The sonic landscape of this series was informed and inspired by: The Sex Pistols, Black Flag, Rites of Spring, The Buzzcocks, Minor Threat, The Clash, Social Distortion, Bad Religion, The Dead Kennedys, The Ramones, Jawbreaker, Fugazi, Rise Against, The Damned, The Stooges, Bad Brains, Bikini Kill, The Lawrence Arms, Husker Du, Pennywise, The Adicts, The Exploited, Descendents, Stiff Little Fingers, Crass, The Germs, Dropkick Murphys, Operation Ivy, Against Me!, Green Day, Blink-182, The Hives, Sleater-Kinney, The Violent Femmes, The Network, The Jam, The Gaslight Anthem, No Use For A Name, and The Interrupters.

Fluent Fiction - Italian: From Market Finds to Culinary Magic: Luca and Giulia's Journey Find the full episode transcript, vocabulary words, and more:fluentfiction.com/it/episode/2026-06-08-22-34-01-it Story Transcript:It: Nel cuore di una vivace città italiana, il mercato all'aperto era pieno di vita.En: In the heart of a lively Italian city, the open-air market was full of life.It: Era primavera, e il sole splendeva luminoso sulle bancarelle cariche di frutti e verdure fresche.En: It was springtime, and the sun shone brightly over the stalls laden with fresh fruits and vegetables.It: L'aria era profumata di basilico e rosmarino, mentre il chiacchiericcio dei venditori riempiva l'ambiente.En: The air was scented with basilico and rosmarino, while the chatter of the vendors filled the atmosphere.It: Luca, un giovane cuoco appassionato, camminava tra le bancarelle.En: Luca, a young and passionate cook, was walking among the stalls.It: I suoi occhi brillavano alla vista di zucchine verdi e pomodori maturi.En: His eyes sparkled at the sight of green zucchinis and ripe tomatoes.It: Stava cercando ingredienti speciali per il nuovo menu del ristorante dove lavorava.En: He was looking for special ingredients for the new menu of the restaurant where he worked.It: Era determinato a impressionare il proprietario con sapori unici.En: He was determined to impress the owner with unique flavors.It: Dall'altra parte della bancarella, Giulia, un'artigiana locale, stava osservando con attenzione una cassetta di frutti stagionali rari.En: On the other side of the stall, Giulia, a local artisan, was carefully observing a crate of rare seasonal fruits.It: Era nota per le sue conserve gourmet e cercava nuovi sapori da aggiungere alla sua collezione.En: She was known for her gourmet preserves and was looking for new flavors to add to her collection.It: Luca e Giulia si trovarono contemporaneamente davanti a una cassa di frutti dell'albero del giuggiolo.En: Luca and Giulia found themselves simultaneously in front of a case of jujube tree fruits.It: Il frutto era di stagione solo per poche settimane e c'era una quantità limitata.En: The fruit was in season for only a few weeks, and there was a limited amount.It: Entrambi volevano comprare tutte le giuggiole disponibili.En: Both wanted to buy all the available jujubes.It: Luca sorrise e disse: "Hai mai utilizzato queste in cucina?En: Luca smiled and said, "Have you ever used these in cooking?It: Sono straordinarie."En: They're extraordinary."It: Giulia rispose, incuriosita, "Sì, proprio per le mie conserve.En: Giulia replied, intrigued, "Yes, precisely for my preserves.It: Ma credo che potrebbero esserlo anche per i piatti di un ristorante, vero?"En: But I believe they could also be great for a restaurant's dishes, right?"It: Dopo qualche minuto di simpatico battibecco, Luca ebbe un'idea.En: After a few minutes of friendly banter, Luca had an idea.It: Propose a Giulia una collaborazione.En: He proposed a collaboration to Giulia.It: "Potremmo unire le nostre forze.En: "We could join forces.It: Posso usare le giuggiole nei piatti del ristorante, e tu potresti preparare delle conserve esclusive per noi."En: I can use the jujubes in the restaurant's dishes, and you could prepare exclusive preserves for us."It: Giulia rifletté un istante, poi annuì con un sorriso.En: Giulia thought for a moment, then nodded with a smile.It: "Mi sembra un'ottima idea.En: "That sounds like an excellent idea.It: Potremmo creare qualcosa di veramente unico."En: We could create something truly unique."It: I due iniziarono a discutere delle possibilità.En: The two began to discuss the possibilities.It: Raccontavano l'un l'altra delle proprie passioni e delle idee per usare quelle giuggiole nel modo più creativo possibile.En: They shared their passions and ideas for using those jujubes in the most creative way possible.It: In pochi minuti, l'entusiasmo li aveva già travolti.En: Within minutes, enthusiasm had already overwhelmed them.It: Decisero di comprare insieme i frutti e concludere il loro piano in un piccolo caffè vicino al mercato.En: They decided to buy the fruits together and finalize their plan in a small café near the market.It: Là, sorseggiando espresso, Luca e Giulia pianificarono il loro progetto.En: There, sipping espresso, Luca and Giulia planned their project.It: La loro decisione portò a una nuova avventura culinaria.En: Their decision led to a new culinary adventure.It: Con il passare delle settimane, non solo svilupparono piatti e conserve eccezionali, ma anche un forte legame personale.En: As the weeks passed, they not only developed exceptional dishes and preserves, but also a strong personal bond.It: Luca imparò il valore della collaborazione, mentre Giulia trovò nuova fiducia vedendo le sue creazioni nel menu del ristorante.En: Luca learned the value of collaboration, while Giulia found new confidence seeing her creations on the restaurant's menu.It: Quando il mercato aprì di nuovo il sabato successivo, molti parlavano delle meraviglie create da Luca e Giulia.En: When the market opened again the following Saturday, many were talking about the wonders created by Luca and Giulia.It: La loro alleanza segnò l'inizio di una nuova e prospera impresa, con il mercato illuminato non solo dal sole ma anche dal successo delle loro idee condivise.En: Their alliance marked the beginning of a new and thriving venture, with the market illuminated not only by the sun but also by the success of their shared ideas. Vocabulary Words:the heart: il cuorethe cook: il cuocothe stalls: le bancarellethe vendor: il venditorethe chatter: il chiacchiericciothe owner: il proprietariothe artisan: l'artigianathe crate: la cassettathe preserves: le conservethe collaboration: la collaborazionethe enthusiasm: l'entusiasmothe adventure: l'avventurathe bond: il legamethe alliance: l'alleanzathe venture: l'impresalively: vivacepassionate: appassionatosparkling: brillantiripe: maturiimpress: impressionareunique: unicothe menu: il menulimited: limitataextraordinary: straordinariegourmet: gourmetseasonal: stagionalito propose: proporreto nod: annuireexclusive: esclusivethe idea: l'idea

원햇을 받은 도주의 미카 채 셰프는 ‘팜 투 테이블(Farm to Table)' 철학을 바탕으로 계절과 로컬 식재료를 활용해 자신만의 방식으로 한식을 풀어내고 있습니다.

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

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

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

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, 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.