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Today Maria explores the idea of Farm to Table cooking with Executive Sous Chef Cheung (Sheraton Dallas Hotel) giving gardening tips and farm to table recipes, and Charles Hood, a naturalist and author of Nature at Night! This week, Maria is joined by Ashley Scheuring, a returning guest and money saving expert, who shares tips on how to do Mother's Day on a budget! Also joining the show is Edward Perotti a celebrity event planner, who offers exciting tips on entertaining!Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com-----music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 4.0 https://creativecommns.org/licenses/by-sa/
How can global trade empower farmers and create a more just food system? Today on the Thriving Farmer Podcast, Michael is joined by Paul Rice, Founder and CEO of Fair Trade USA. After spending more than a decade working with coffee farmers in Nicaragua, Paul returned to the U.S. to launch the Fair Trade Certified™ label—transforming the way we think about sourcing coffee, cocoa, produce, apparel, and more. Since 1998, Paul has partnered with over 1,400 companies, from Whole Foods to Patagonia, helping channel billions of dollars into the hands of farmers and workers worldwide. In this episode, he shares the early days of the movement, what's changed for farmers globally, and how transparency, sustainability, and equity are shaping the future of food and farming. Tune in to hear how Paul's on-the-ground experience shaped a global movement, why Fair Trade still matters today, and what's next for ethical sourcing and sustainable farming. In This Episode, You'll Hear: Origins Abroad: What took Paul to Nicaragua, and what he learned from over a decade working with farmers [1:45] Coffee Cycles: What the farming year looks like for a typical smallholder coffee farmer [3:54] Market Shifts: How relationships between farmers and buyers are evolving [13:20] Starting Fair Trade USA: The leap from on-the-ground work to building a movement [18:16] Funding Ethics: How Fair Trade USA sustains its mission and growth [21:09] Defining Child Labor: The complexities of global labor standards [28:18] The Book: Why Paul decided to document his journey and lessons learned [41:16] Tariffs & Trade: Paul's take on how policy affects global food systems [45:17] In the Garden: Paul's favorite veggie to grow at home [48:31] Don't miss this episode if you're passionate about fair trade, ethical sourcing, and how food systems can create real change in the world. About the Guest: Paul Rice is the founder and CEO of Fair Trade USA, the leading certifier of Fair Trade products in North America. After working with smallholder farmers in Nicaragua for over a decade, Paul returned to the U.S. and launched the Fair Trade Certified™ label in 1998. Under his leadership, the organization has generated more than $1.2 billion in financial impact for over 1 million farmers and workers across 70 countries. A globally recognized social entrepreneur, Paul has been honored by Fast Company, the Skoll Foundation, and the World Economic Forum for his visionary leadership in sustainable business and ethical trade. Today, he continues to push for greater transparency, justice, and opportunity across global food and apparel supply chains. Connect with Paul Rice and Fair Trade USA:
Every Monday Kevin talks high school sports in Connecticut with Dave Ruden from therudenreport.com. If you're craving fresh locally sourced meals this time of year CT Food Girly has you covered. This week she gives her favorite picks for Connecticut's farm-to-table scene. Restaurants where the ingredients are local, the menus are seasonal, and the dishes taste like they were picked this morning... because they probably were. Whether you're a veggie lover, a carnivore with a conscience, or just someone who appreciates a plate that tells a story, these places bring the farm straight to your fork! Yum Image credit: Getty Images
Small Bites Radio has been named Top Hospitality Shows on the Planet from 2020–2025, #Bluejeanfood.com named Top Philadelphia Best Philadelphia Lifestyle Blogs and Websites from 2021-2025, Best Philly Food Blogs and Websites 2023-25, Top Philly Food RSS Feeds 2024-2025, nominated by Metro Philly Newspaper 2022-24 Best of Philadelphia Arts & Entertainment, and WINNER of Metro Philly Newspaper Best of Philadelphia Arts & Entertainment in 2023 and 2024. On the latest episode of Small Bites Radio, we're diving deep into the bold, creative fusion wave taking over the BBQ world and, BBQ lovers, hold onto your tongs—because Meathead, BBQ Hall of Famer and New York Times bestselling author, is back with his long-awaited follow-up cookbook: The Meathead Method, available for preorder now and releasing May 13th!
In this rich and revealing episode of the Nutritional Therapy and Wellness Podcast, host Jamie Belz welcomes the legendary Sally Fallon Morell, author of Nourishing Traditions and founding president of the Weston A. Price Foundation, for an eye-opening conversation that blends ancestral nutrition, holistic health, and spiritual alignment in today's toxic food and medical culture. Together, they unpack the roots of nutritional wisdom, challenge mainstream health narratives, and dive into controversial yet essential topics including raw milk, vaccine injury, the decline of small family farms, and why butter (not margarine) belongs on your plate. Sally also shares the spiritual significance of honoring the body as a temple, discusses the dietary crisis facing modern society, and offers practical advice to reclaim your family's health. Critical topics include: • The difference between raw milk vs. pasteurized milk and the science behind why raw milk supports digestion, immunity, and childhood development • The impact of vaccines on child health, including SIDS, chronic illness, and Sally's perspective on medical freedom • The decline of small family farms and why local, regenerative agriculture must be preserved • Why traditional animal fats like butter, liver, and fish eggs are essential for hormonal health, fertility, and brain development • How processed foods, protein powders, and synthetic vitamins are silently damaging our population • Sally's perspective on the spiritual roots of nourishment, including Biblical insights into food, the sacredness of the body, and how nutrition aligns with God's design • The legacy of Dr. Weston A. Price and the principles behind his research on indigenous diets and generational health • Practical tips to start your real food journey, like the one-minute fix that could radically improve your family's health: making your own salad dressing Jamie also opens up about her personal transformation from following mainstream health advice to finding healing through the Nutritional Therapy Association and Weston A. Price teachings—especially after a vaccine injury in her own family. The episode ends with a bold, hope-filled vision for the future of food, faith, and functional nutrition, including Sally's call for churches to reawaken to the importance of the body as the temple of the Holy Spirit. Whether you're an NTP, parent, homesteader, church leader, or just someone seeking truth in a world of health confusion, this episode will inspire and empower you to live nourished, informed, and aligned—physically, emotionally, and spiritually. Resources Mentioned: • Weston A. Price Foundation • Sally's Nourishing Traditions Blog • Wise Traditions Conference – Salt Lake City, Oct 17–19 • RealMilk.com – Find Local Raw Milk • Nourishing Traditions Cookbook • Nourishing Traditions Book of Baby and Child Care • Sally's Pancake Recipe • Bone Marrow Custard Recipe Nutritional Therapy Association (NTA) • Nutritional Therapy Practitioner (NTP) Program Subscribe for more episodes featuring pioneers in functional nutrition, regenerative agriculture, and whole-family, holistic wellness.
Ever wondered how indoor farming is revolutionizing the way we connect with our food? I sat down with Marc Oshima, CEO of Babylon Microfarms, to explore the cutting edge of sustainable agriculture.Marc Oshima brings over 30 years of experience in driving large-scale commercial businesses, including co-founding AeroFarms. Now at the helm of Babylon Microfarms, he's spearheading innovative solutions in B2B indoor farming across healthcare, corporate dining, hospitality, and education sectors.In this episode, we dive deep into how Babylon Microfarms is bringing the farm directly to customers, fostering a greater connection between people and their food. Marc shares insights on the company's success in increasing leafy green consumption by 35% in senior care facilities and their expansion to over 350 farms across five countries.We also discuss the evolution of the indoor farming industry, the importance of customer feedback, and how Babylon Microfarms is preserving cultural heritage through locally grown, culturally relevant produce. Marc offers valuable lessons on business fundamentals and the power of focus in scaling a successful AgTech company. Ready to discover how indoor farming is reshaping our relationship with food and transforming industries? Tune in to this episode for a fascinating glimpse into the future of sustainable agriculture.Thanks to Our SponsorsIndoor AgCon - https://indoor.agKey Takeaways5:07 Babylon Microfarms' focus on key verticals10:40 Surprising installations and high-profile customers 16:19 Lessons from early industry struggles21:53 Listening to customers and adapting strategies27:17 Workforce development in indoor farming33:40 Cultural connections through locally grown food37:18 CEA Alliance's role in industry advocacyTweetable Quotes"We're seeing amazing use cases that we might not even have thought about. We were at this conference last week, and this fantastic operator chef was telling us how they've got the mint planted for the mint juleps for Kentucky Derby next week, and then they have the cilantro already planted and ready for Cinco de Mayo.""Understanding what business you're in, understanding the economics of your business, and appreciating how your technology can uniquely solve some of these challenges. I think that's core when you think about what's worked, what hasn't worked.""We have units cruising the world on cruise ships, literally cruising on cruise ships. It gives you a sense of the autonomy, the self-autonomous aspect and how resilient the farming approach is."Resources MentionedWebsite - https://babylonmicrofarms.com/LinkedIn - https://www.linkedin.com/in/marcoshima/Connect With UsVFP LinkedIn - https://www.linkedin.com/company/verticalfarmingpodcastVFP Twitter - https://twitter.com/VerticalFarmPodVFP Instagram - https://www.instagram.com/direct/inbox/VFP Facebook - https://www.facebook.com/VerticalFarmPodSubscribe to our newsletters!AgTech Digest -
Immerse yourself in the vibrant flavors and community spirit of the annual Taste of Alpharetta, a cherished tradition that draws families, food enthusiasts, and those seeking a delightful evening out. Mark your calendars and prepare your palates for an unforgettable culinary adventure in the heart of Downtown Alpharetta. For one spectacular night, the charming streets transform into a bustling haven for food lovers, showcasing the diverse talents of over 60 of the city's most esteemed restaurants. Embark on a delectable journey, sampling an array of mouthwatering appetizers that tantalize the taste buds, savoring exquisite entrees that highlight culinary artistry, and indulging in decadent desserts that provide the perfect sweet ending. From innovative creations to beloved classics, the top chefs in town pour their passion onto every plate, offering a true taste of Alpharetta's dynamic food scene. Beyond the incredible food, the Taste of Alpharetta offers a vibrant atmosphere brimming with engaging activities for all ages. Witness captivating culinary demonstrations by local chefs, gleaning insights and inspiration for your own kitchen. Little ones will delight in специально curated activities designed just for them, ensuring a fun-filled evening for the entire family. As the aroma of delicious food fills the air, enjoy a diverse lineup of entertainment that promises to please every palate, from live music performances to engaging street performers. The Taste of Alpharetta is more than just a food festival; it's a celebration of the entire local food ecosystem. The event proudly supports and highlights the vital connections between local restaurants, dedicated growers and producers who bring fresh ingredients to our tables, passionate educators shaping the future of food, efficient distributors ensuring quality, innovative thinkers pushing culinary boundaries, and vital food rescuers working to combat food waste. By attending, you're not only treating yourself but also contributing to a thriving local food community. Admission to this exceptional event is complimentary, allowing everyone to partake in the festivities. To fully experience the culinary offerings, tasting tickets are available for pre-purchase online and conveniently at the event. This year, enhance your experience by skipping the ticket booth altogether! Embrace the ease and convenience of buying or reloading your tickets directly from your phone, allowing you more time to savor the flavors and enjoy the atmosphere. Come and discover why the Taste of Alpharetta has become a must-attend annual event! Web: https://tasteofalpharettaga.co... About the show: Ash Brown is a force to be reckoned with in the world of motivation and empowerment. This multi-talented American is a gifted producer, blogger, speaker, media personality, and event emcee. Her infectious energy and passion for helping others shine through in everything she does. Ash Said It, Ash Does It: * AshSaidit.com: This vibrant blog is your one-stop shop for a peek into Ash's world. Dive into exclusive event invites, insightful product reviews, and a whole lot more. It's a platform that keeps you informed and entertained. * The Ash Said It Show: Buckle up for a motivational ride with Ash's signature podcast. With over 2,000 episodesalready under her belt and a staggering half a million streams worldwide, this show is a testament to Ash's impact. Here, she chats with inspiring individuals and tackles topics that resonate deeply. What Makes Ash Special? Ash doesn't just preach motivation; she lives it. Her strength lies in her authenticity. She connects with her audience on a genuine level, offering real-talk advice and encouragement. She doesn't shy away from the challenges life throws our way, but instead, equips you with the tools to overcome them. Here's what sets Ash apart: * Unwavering Positivity: Ash Brown is a glass-half-full kind of person. Her infectious optimism is contagious, leaving you feeling empowered and ready to take on the world. * Real & Relatable: Ash doesn't sugarcoat things. She understands the struggles we face and offers relatable advice that resonates with listeners from all walks of life. * Actionable Strategies: This isn't just about empty inspirational quotes. Ash provides practical tips and strategies to help you translate motivation into action, turning your dreams into reality. So, if you're looking for a daily dose of inspiration, actionable advice, and a healthy dose of real talk, look no further than Ash Brown. With her infectious positivity and dedication to empowering others, she's sure to become your go-to source for making the most of life. ► Goli Gummy Discounts Link: https://go.goli.com/1loveash5 ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.
In this episode of The Edible Valley Podcast, we delve into the world of artisan cheesemaking with Doug Smith, co-owner Natural Pastures Cheese Company in Courtenay, BC. Since its inception in 2000, Natural Pastures has become a cornerstone of Vancouver Island's culinary landscape, celebrated for its commitment to quality, sustainability, and innovation. Doug shares insights into the company's journey from a local dairy operation to an award-winning cheese producer. He discusses the unique challenges and rewards of working with both cow and water buffalo milk, highlighting how the rich, creamy texture of buffalo milk contributes to distinctive cheeses like their acclaimed Bufetta, which earned a Gold Medal at the 2023 Royal Agricultural Winter Fair. Listeners will gain an understanding of the meticulous processes involved in crafting cheeses such as Comox Brie, Pacific Wildfire, and Aged Farmhouse. Doug emphasizes the importance of local sourcing, noting that all milk used is obtained from Vancouver Island farms, ensuring freshness and supporting the local economy. The conversation also touches on the broader cheese industry in British Columbia, the significance of traditional methods in modern production, and the role of community support in sustaining local food artisans. Doug's passion for cheesemaking and dedication to excellence shine through, offering listeners a deeper appreciation for the craft behind their favorite cheeses. #EdibleValleyPodcast, #DougSmith, #NaturalPasturesCheese, #CheeseTalks, #CheesePodcast, #OnTheCoast #ArtisanCheese, #Cheesemaking, #Cheeselover, #Cheeseboard, #Cheesemaker, #CheesePlatter, #Fromage, #AgedCheese, #GourmetCheese #VancouverIslandCheese, #BuyBC, #SupportLocal, #FarmToTable, #SustainableFarming #Foodie, #InstaFood, #FoodPhotography, #CharcuterieBoard, #WineAndCheese, #FoodiesOfInstagram
The ladies are derby bound and trying to figure out what horse to put their money on. So far looking at the names no one is really catching their interest. But at least they will have the looks on point! Back at home, Kelly has started her sourdough journey. While it may be intimidating, it sure is peaking her husband's interest. Speaking of trad wife, what is everyone doing this summer when it comes to planting vegetables and herbs? More importantly, how are you keeping them alive? Kelly and Lizz need to know! Especially Kelly who is currently going through chicken issues at the moment... Speaking of higher learning, Kelly has become completely obsessed with Master Class! She's already learned so much and only had it for a short time. Meanwhile, big news at the St. John house as Matty has finished classes of his own and graduated with a degree! Over on the Carpool Facebook page, a fascinating thread popped up with one mom asking for tips on how to have a productive Sunday. From meal prepping for the kid's lunches to packing the car for the week, the suggestions the Carpoolers came up with were so amazing they just had to share them this week on the pod. In Industry News, the VW ID Buzz has signed on to be the car of the future for Uber taking on robot taxis. Are you at a point where you would be willing to rely on autonomous vehicles instead of driving? Then, the cars with the lowest and highest five year depreciation. Finally in Ditch the Drive-Thru, we're making one pan chicken and veggies meals and how to sauce up your meal to really get you out of the dinner rut! Today's episode is brought to you by Clean Simple Eats. Use code 'Carpool10' at checkout to get 10% off your order. CleanSimpleEats.com
In this episode, we sit down with Jesse Steffensmeier to discuss how record-keeping and farm management can be a game-changer for farmers. As the owners of Midwest Wagyu Beef, Jesse and Leah have firsthand experience balancing farm operations, financial management, and family life. Their upcoming workbook is designed to help farmers stay organized, improve efficiency, and plan for the future with tools to track daily operations, finances, equipment, and field conditions.We also explore their background in agriculture, their transition from traditional farming to raising American Wagyu, and their journey into the farm-to-table business. They share insights on why proper documentation is critical for success, how to build a supportive farming network, and why faith, family, and farming remain at the core of their operation. Whether you're a seasoned farmer or just starting out, this episode is packed with practical strategies to help you maximize your farm's potential. Want Farm4Profit Merch? Custom order your favorite items today!https://farmfocused.com/farm-4profit/ Don't forget to like the podcast on all platforms and leave a review where ever you listen! Website: www.Farm4Profit.comShareable episode link: https://intro-to-farm4profit.simplecast.comEmail address: Farm4profitllc@gmail.comCall/Text: 515.207.9640Subscribe to YouTube: https://www.youtube.com/channel/UCSR8c1BrCjNDDI_Acku5XqwFollow us on TikTok: https://www.tiktok.com/@farm4profitllc Connect with us on Facebook: https://www.facebook.com/Farm4ProfitLLC/
Michelle Delp is the Regional GM for Fearless Restaurants, and she joined our host so we could SPRING into what's fashionable to eat in University City! Louie Louie offers a vibe that feels very European French Bistro, and with their sidewalk-based seating now open, and new spring menu available and Happy Hours extended...everyone who visits can enjoy the atmosphere and menu options no matter what they're looking for! Whether you're looking for a lighter, brighter meal or dining for a richly, decadent dinner...Louie Louie offers whatever you desire to indulge in. And stay tuned for all the new happenings for Louie Louie, including details about their Espresso Martini Tower, events that are coming up, and of course...what to dine on when you're there!https://louielouie.restaurantWhat you eat matters, which is something that Corie Coles, who is the 4th generation-owner of Triple C Angus, knows, works, and stands behind. Although Corie initially left the family farm to seek a different career path, she circled back to her family's business later on. Her parents still run the day-to-day operations related to farming, however Corie took on a different role at Triple C Angus. Today, everything that the farm produces has to pass through Corie's hands to ensure they're offering the best cuts of meat to offer each customer. And to her, the individuals who purchase either pieces or shares of her family's beef, pork, and chicken are not just customers--they are part of her community. So not only does it matter that the animals they raise are well-cared for, it matters to her that she gets to know the people who purchase their products. To the Coles, family and community matters--and so does what they take home to eat. To learn more about Corie and Triple C Angus, stay tuned to hear her story and then visit the family farm and website for more information on what they offer.https://triplecangus.comGet the latest scoop from Irv's Ice Cream when you tune in to hear from Chef and Owner Ilissa Shapiro! Chef Shapiro just opened her second location on East Passyunk Ave, where you can try out her newest ice cream flavor: Sweet Corn! Make every lick count as she creates her custard-based sweet treats from scratch. Chef Shapiro previously worked inside kitchens on both the West and East Coast, and has always enjoyed making ice cream while working for those restaurants. However, a collaboration created an opportunity that turned into owning her own business, and today Ilissa is scooping up her creative flavors for everyone to enjoy! To hear Ilissa's story and what she has in store, stay tuned to the end of the show and visit Irv's Ice Cream online and in-person at either of her locations!https://www.irvsicecream.com
About the Show:"We're a reflection of those who came before us and those yet to be. So honor everyone, and we all learn, evolve, and grow together. We can't do it without each other." – Chef Matt CooperIn this episode of I Am Northwest Arkansas®, host Randy Wilburn sits down with Chef Matt Cooper—owner of Conifer in Downtown Bentonville—and his partner Paul Esterer to share the exciting story behind their newest project, RYN Bentonville. This new farm-to-table concept isn't just a restaurant—it's a vision years in the making that blends history, community, and sustainability in the Ozarks.Together, Matt and Paul share how their partnership and shared values helped create RYN Bentonville, a boutique 10-course tasting menu restaurant nestled on Sun Painted Farm, just minutes from downtown Bentonville but worlds away in atmosphere. They talk about honoring history through restoration, supporting local food producers, and fostering a true sense of place where guests can feel connected to the land, the food, and the people behind every dish. With a commitment to sustainability, community education, and innovative dining, this is an episode for food lovers, entrepreneurs, and anyone interested in what makes Northwest Arkansas special.Key Takeaways:Farm-to-Table Dream Realized: RYN Bentonville is a small, reservation-only restaurant focused on multi-course tasting menus driven by ultra-local, seasonal ingredients grown right on Sun Painted Farm.Place Matters: Thoughtful restoration of a historic farm property creates an immersive environment, allowing guests to truly experience their food's origin and Arkansas's natural beauty.Community-Focused: The project serves as a hub for collaboration in the local food scene, supports local farms, and offers educational events.Team Culture: Matt Cooper's approach places a high value on taking care of his team with benefits, fair pay, and fostering a work environment based on respect and growth.More Than a Meal: RYN Bentonville will host farm stands, community gatherings, and educational opportunities and provide a way for more people to connect with farming, food, and the NWA community.Future Vision: This restaurant is just the beginning, with plans for more experiences and partnerships on the farm to benefit the wider region.All this and more on this episode of the I Am Northwest Arkansas podcast.Important Links and Mentions on the Show* RYN Bentonville Instagram: @rynbentonvilleConifer Bentonville Instagram: https://www.instagram.com/coniferbentonville/Indiegogo Campaign for the RYN Documentary: Support the Journey (search "Wren" on Indiegogo for the current campaign)Brightwater: Center for the Study of FoodLocal farm partners: Tuckaway Farms, Turnbuckle Farms, Honest Dirt FarmsOzark Natural FoodsAppleseeds NWAFeatured Chefs/Restaurants: Jason Paul, Atlas, Pizzeria Ruby, Michael Robertshaw, Elliot Hunt, Luke MitchellTune in to KUAF 91.3 FM to listen to the I Am Northwest Arkansas® podcast on Ozarks at Large every Tuesday at 12 Noon and 7 PM CST. And, check us out on...
What does it look like to farm beyond organic on a small scale with big impact? On this episode, Michael is joined by Taylor Bemis, co-owner of Tumbleweed Farm in Oregon's Hood River Valley. Since 2012, Taylor and his wife, cookbook author Andrea Bemis, have been growing vibrant, pesticide-free produce on just over two acres. Together, they run a 160-member CSA and sell at the Hood River Farmers Market. With a strong focus on educating their community about the nutritional power of fresh, local food, Taylor and Andrea go beyond organic standards—often labeling their vegetables with the health benefits right in the box. Tune in to hear how they built their farm from scratch, how Taylor approaches efficiency, and what keeps their CSA community coming back year after year. Episode Highlights: Tumbleweed's Story: How Taylor got started farming in the Pacific Northwest [1:42] Nutritional Value: Why Taylor highlights the health benefits of each veggie in the CSA [9:40] What Grows Best: The seasonal vegetables that anchor Tumbleweed's offerings [12:23] Labor and Logistics: How they staff the farm and balance the busy seasons [17:14] Climate Challenges: What it's like to grow in the unique Hood River Valley [28:18] CSA and Market Strategy: How Taylor manages customer experience and consistency [36:17] Small Farm Systems: What has helped Tumbleweed Farm become more efficient over time [41:23] Don't miss this episode if you've ever wondered how to run a thriving small farm while educating your community about the true value of healthy, local food. About the Guest: Taylor Bemis is the co-owner of Tumbleweed Farm in Mount Hood, Oregon, where he's been growing nutrient-dense, pesticide-free vegetables since 2012. Originally from Concord, Massachusetts, Taylor farms alongside his wife, Andrea Bemis, a cookbook author and passionate advocate for real food. Together, they've built a highly engaged CSA program and market presence that not only feeds their community but also educates customers on the health benefits of eating locally and seasonally. Their focus on transparency, soil health, and simplicity in farming continues to inspire a loyal following—and a healthier food system.
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The Legacy and Impact of the Farm-to-Table Movement in Chicago Chef Jason Hammel Come join us as one of Chicago's most iconic chefs, Jason Hammel, takes us back to the 1990s, tracing his journey from East Coast outsider to one of the Midwest's most passionate advocates for hyper-local sourcing. He'll recount the early days of the farm-to-table movement, the founding of Green City Market, and the rise of restaurants dedicated to local ingredients. Lula Café, his restaurant of 25 years, has grown in parallel step to this movement, and through stories from its early days, he'll highlight the challenges and resistance that once stood in its way. But this conversation isn't just about the past—it's about the economic and ethical decisions chefs face when choosing where and how to source their ingredients. As Hammel enters his third decade in the industry, he'll reflect on the movement's impact: What has changed in the restaurant world and beyond? What progress has been made for local, organic producers? And what does the future hold for Lula, for chefs across the Midwest, and for the next evolution of farm-to-table dining? BIOGRAPHY: Jason Hammel is the executive chef and owner of Lula Cafe in Chicago, the Logan Square eatery known for its seasonal cuisine. His debut cookbook, The Lula Cafe Cookbook: Collected Recipes and Stories, was published by Phaidon in 2024. Growing up in New Haven, Connecticut, Hammel aspired to be a writer, not a chef. After graduating in 1994 with a degree in English, he traveled to Italy, where an accidental stay across the street from Florence's central market foresaw his career as a chef dedicated to seasonality. In 2017 the Museum of Contemporary Art named Chef Hammel as executive chef/culinary curator for the museum's new restaurant, Marisol, Hammel himself was named the Jean Banchet 2019 Chef of the Year, and in 2024 Lula Cafe was awarded for Outstanding Hospitality by the James Beard Foundation. Today Hammel splits his time between Lula, Marisol, and the non-profit food education group Pilot Light, which he co-founded in 2010. jasonhammel@lulacafe.com / instagram Recorded via Zoom on April 16, 2025 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org
Join the Facebook Group: All Things Very CariWhen Truth Hits Hard: The Cross Is Still the AnswerNOW ON YOUTUBEInspired by the powerful lyrics in Son of Heaven by Brandon Lake, this episode goes straight to the heart. Cari shares a moment when truth collided with emotion—a reminder that no matter what we face, the Cross is still the answer, and the Blood is still the Blood. When life feels heavy, confusing, or overwhelming, it's not always comfort we need—sometimes it's clarity. This raw and real conversation will call you higher, challenge your perspective, and point you back to Jesus.URHERE Information- www.verycaripodcast.com/urhereConnect with Cari:Instagram: instagram.com/carithompsonrnFacebook: www.facebook.com/cari.ayres.3Website: VeryCariPodcast.com
In this episode, I sit down with regenerative farmer Jason Mauck to explore how nature—not tech—is the true path to solving modern crises, reclaiming food, land, and life through design, experimentation, and reconnection.Key topics discussed:Why returning to nature is the only viable answer to modern systemic breakdownsHow intercropping, alley cropping, and relay cropping redefine agricultural efficiencyThe economic and infrastructural roadblocks to decentralizing meat and food systemsHow parenting, entrepreneurship, and food sovereignty intersect on a modern farmPractical pathways for reconnecting to nature—starting with a houseplantJason Mauck X
What happens when a prolific gay porn star and a fit-guy-obsessed bombshell collide for their first-ever collaboration across the gender spectrum? Sophia Locke and Derek Kage get naked—not just on set, but emotionally too. From their AVN Expo meet-cute to the unexpected learning curve of cross-genre porn, they spill it all: messy, sexy, hilarious, and deeply personal. Derek opens up about escaping 9-to-5 soul rot and the rock-bottom moment that almost ended everything, until he found his people and purpose in porn. Sophia shares how the industry let her fully step into her sex-positive, outspoken self, and why she couldn't fake it in real estate if she tried. You'll probably Google “delts.” You'll laugh until you cry. We get into gym bros, astrology limits (sorry, your Aries dog doesn't count), the emotional IQ of performers, and Sophia's PSA about women's sexual health—and why it's vital for all of us to pay attention. And of course, we get another explosive story from Madrid—honestly, we might need to make a documentary about that. (Only on my Patreon) Unlock VIP access with Patreon! Get the unfiltered, raw experience plus an exclusive bonus Q&A with Sophia Locke and Derek Kage. Ready for all the extra perks and insider secrets? Head to patreon.com/hollyrandallunfiltered and join the fun! ________________________________________________________ AUTO GRO Pump Get out your phones right now and visit AutoGroPump.com/Holly for 20% off your order when you enter code HOLLY BlueChew: Make life easier by getting harder and discover your options at BlueChew.com! And we've got a special deal for our listeners: Try your first month of BlueChew FREE when you use promo code HOLLY -- just pay $5 shipping. That's promo code HOLLY. Visit BlueChew.com for more details and important safety information, and we thank BlueChew for sponsoring the podcast.
How can agritourism deepen community connections and support a diversified farm? In this episode of the Thriving Farmer Podcast, we're joined by Maren Beard, co-owner of Luna Valley Farm in Decorah, Iowa. Maren and her husband, Tom, run a certified organic regenerative farm, raising 100% grass-fed cattle and sheep while also serving up delicious wood-fired pizzas to their community. Tune in to hear how Luna Valley is creating connection through food and what it really takes to run a thriving pizza farm! Episode Highlights: Origin Story: How did Maren and Tom get started with Luna Valley Farm? [1:41] Turning a Barn into a Pizzeria: What inspired the idea for pizza nights, and how did it grow? [6:49] Day-to-Day Life: What does a typical week look like on Luna Valley? [8:51] Wood-Fired Pizza: What are the most popular pizza offerings, and what makes them so special? [16:47] Cattle Farming: How does the grass-fed cattle operation fit into their regenerative practices? [24:45] Hindsight: What would Maren do differently if she were to start over again? [32:36] Don't miss this episode to hear how Maren is blending food, farming, and hospitality to build something truly special in rural Iowa!
Join the Facebook Group: All Things Very CariParenting While Broken: Understanding Your Own UpbringingNOW ON YOUTUBEHow much of the way you parent is shaped by how you were raised? In this episode, we take a deep dive into understanding our own upbringing and how it influences the way we show up as parents. Sometimes, the patterns we carry aren't healthy—but awareness can bring healing and change. Join us as we explore how to break cycles, extend grace to ourselves and our parents, and create a new legacy for our children.URHERE Information- www.verycaripodcast.com/urhereConnect with Cari:Instagram: instagram.com/carithompsonrnFacebook: www.facebook.com/cari.ayres.3Website: VeryCariPodcast.com
This week, the News Cycle focuses on food, where it come from and where it goes. Carmela Forcella looks into farms, discussing the pros and cons of preserving agricultural land. Then, Emily CAO takes us behind the scenes at the farmers market. Afterwards, Oren Vinokurov went to Volt coffee and talked to both staff and customers. Finally, Stefani Vincente covers how Americans waste food, and how we can prevent it.Music by Daniel Ruiz-Jimenez. Hosted and Produced by Samuel Ochsner-Hembrow. Executive producers are Noah Meyer and Alessandra Trask. Packages by Carmela Forcella, Emily CAO, Oren Vinokurov, and Stefani Vincente
How can urban farming transform communities and increase access to fresh, local food? In this episode of the Thriving Farmer Podcast, we're joined by Devon Wilson, founder and farmer of Sunlight Gardens, a two-acre organic urban farm in Battle Creek, Michigan. Devon started Sunlight Gardens to increase access to fresh, local food and inspire the next generation of farmers through their fresh corner store, community events, and Farm Squad youth program. Devon's passion for food justice stems from personal experience—witnessing multiple family members struggle with diet-related illnesses. Now, he's working toward equitable food systems and sustainable change by bringing fresh produce to his community. Tune in to hear how Devon and his team built Sunlight Gardens from the ground up and what's next for this thriving urban farm! Episode Highlights: Getting Started: How did Devon get into farming? [1:33] Land Access: How did Sunlight Gardens acquire its current property? [5:05] Fresh Corner Store: How did Farmacy come to be, and what do they offer? [14:08] Global Insights: What did Devon learn from his fellowship in Japan? [27:56] Farming in Japan: How is agriculture evolving, and what's changing for the better? [38:45] Looking Ahead: What's Devon's vision for the future of Sunlight Gardens? [42:47] New Farmers: What advice does Devon have for aspiring farmers? [46:29] Don't miss this episode to hear how Devon is building a thriving urban farm and inspiring the next generation of farmers! About the Guest: Devon Wilson is the founder and CEO of Sunlight Gardens, a two-acre organic urban farm in Battle Creek, Michigan. Sunlight Gardens' mission is to increase access to local food and inspire future farmers. The farm features a fresh corner store (Farmacy), six hoop houses, a composting area, an event venue, and a fruit orchard. Through partnerships with local businesses and institutions, Devon and his team are making eating locally fun and accessible.
Join the Facebook Group: All Things Very CariTalking Instead of Praying: When Words Replace WorshipNOW ON YOUTUBEAre you talking about your problems more than you're praying about them? In this episode, we explore the subtle but significant difference between venting and seeking God. When we fill our minds and conversations with worries, complaints, or endless processing, we can miss the power of surrendering it all to Him. Join us as we discuss how to shift from over-talking to deepening our prayer life, trusting that God hears, sees, and moves when we truly seek Him.URHERE Information- www.verycaripodcast.com/urhereConnect with Cari:Instagram: instagram.com/carithompsonrnFacebook: www.facebook.com/cari.ayres.3Website: VeryCariPodcast.com
Small Bites Radio - Episode 187 with Sarah Ahn, creator of the viral Ahnest Kitchen and cookbook Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes. On this segment of Small Bites Radio, we had the pleasure of speaking with Sarah Ahn, creator of the viral Ahnest Kitchen, about her upcoming cookbook Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes—hitting shelves April 1st, 2025!
How does carrot-finished beef set a new standard for flavor and sustainability? In this episode, we're joined by Justin Pettit, third-generation rancher and co-founder of Santa Carota Beef—the only grass-fed, carrot-finished beef on the market. By finishing cattle on a 95% carrot-based diet, Justin has crafted a nutrient-rich, flavorful beef that's earned praise from top chefs like Wolfgang Puck and Gordon Ramsay. Tune in to hear how Justin is redefining high-quality beef with a focus on sustainability, nutrition, and exceptional taste! Episode Highlights: Ranching Roots: How did Santa Carota Beef get started? [1:45] Nutrient Profile: What makes carrot-finished beef different? [7:33] Life Cycle: What is the journey of Santa Carota's cattle? [9:56] Availability: How can customers get their hands on this unique beef? [15:05] Future Plans: What's next for Santa Carota Beef? [18:14] Team and Operations: How big is the Santa Carota team? [23:15] Farm Life: What's Justin's favorite part of ranching? [29:02] Don't miss this episode on how a family ranching tradition evolved into a game-changing approach to beef production! About the Guest: Justin Pettit is a third-generation cattle rancher and the visionary co-founder of Santa Carota Beef. Raised in a ranching family, Justin has always been passionate about sustainable livestock management and producing the highest-quality beef possible. His innovative carrot-finished beef has earned national recognition in The New York Times and Food & Wine, setting a new standard for flavor, nutrition, and environmental responsibility. Justin lives in Dallas, Texas, with his wife and three children, balancing family life with his mission to bring healthier, more sustainable beef to consumers across the country.
Join the Facebook Group: All Things Very CariBeing Thankful: The Power of True Gratitude – Being Intentional, Not EmptyNOW ON YOUTUBEGratitude is more than just saying “thank you” — it's about truly living with a heart of thankfulness. In this episode, we dive into what it means to be intentional about gratitude, avoiding empty gestures, and cultivating a lifestyle that reflects genuine appreciation. Whether in your faith, relationships, or daily routines, learn how to shift from routine thanks to deep, meaningful gratitude that transforms your perspective and your walk with God.URHERE Information- www.verycaripodcast.com/urhereConnect with Cari:Instagram: instagram.com/carithompsonrnFacebook: www.facebook.com/cari.ayres.3Website: VeryCariPodcast.com
Join the Facebook Group: All Things Very CariSilencing Food Noise: A Conversation with Dr. Daniel Burton and CariNOW ON YOUTUBEStruggling with constant thoughts about food? In this episode, Dr. Daniel Burton and Cari dive deep into the concept of "food noise" — those relentless cravings and mental battles around eating. They share practical strategies for finding freedom, balancing nutrition, and aligning your health journey with faith. Whether you're navigating emotional eating or seeking a more peaceful relationship with food, this episode offers insight and hope.URHERE Information- www.verycaripodcast.com/urhereConnect with Cari:Instagram: instagram.com/carithompsonrnFacebook: www.facebook.com/cari.ayres.3Website: VeryCariPodcast.comConnect with Dr. Daniel Burton:Website: drdans-empowermenthub.mn.coYouTube: @theofficialdrdan
In this episode, we speak with Spencer Coplan, the head chef at the historic Deer's Head Inn in Elizabethtown. Spencer shares the joys of leading a kitchen that showcases local, regional, and sustainably produced foods. The Deer's Head Inn is ideally located in the Adirondacks' "breadbasket" within the Champlain Valley. Local farms and orchards provide a diverse range of products, including dairy, produce, meat, poultry, and maple syrup, which should excite any food enthusiast. Spencer offers unique insights into the region's exceptional food producers and shares some of his favorite kitchen hacks, equipment, and the best farm-to-table hot dog in the Adirondacks. These tips will enlighten and empower you in your kitchen.Mentioned in this podcast.Wild Work Farm in KeeneSugar House Creamery in JayJuniper Hill Farm in WadhamsEcho Farm in EssexNoon Mark Diner in Keene ValleyOscar's in WarrensburgIluka in Copenhagen, DenmarkHamlet and Ghost in SaratogaSlow BurnChapel Pond in KeeneADK Talks is brought to you by ADK Taste. We provide insight on the best places to stay, shop, eat and do in the 6-million-acre Adirondack Park in upstate New York. Visit our website, ADKtaste.com, and sign up for our weekly newsletter.Do you have questions or comments? Your feedback is invaluable, and we'd love to hear from you! Email us at info@adktaste.com.Remember to subscribe, rate and review us. We'd love to have you join our podcast community.Mixed & Edited by Next Day Podcastinfo@nextdaypodcast.com
Join the Facebook Group: All Things Very CariBrandon and Cari: The Love Story You've Been Waiting ForNOW ON YOUTUBEYou've asked, and now I'm sharing — the love story of Brandon and Cari. In this heartfelt episode, they open up about my journey, from how they met to the moments that tested their faith and strengthened their bond. This is a raw and real conversation about love, commitment, and building a marriage centered on God. Whether you're single, dating, or married, their story will inspire you to trust in God's timing and embrace the beauty of a Christ-centered relationship.URHERE Information- www.verycaripodcast.com/urhereConnect with Cari:Instagram: instagram.com/carithompsonrnFacebook: www.facebook.com/cari.ayres.3Website: VeryCariPodcast.com
With a looming trade war, local fruits and vegetables are attractive. But at what price? Some consumers are suddenly seeing prices skyrocket. Fruit and vegetable farmers are struggling with climate linked extreme weather events. That's wrecking harvests and driving up production costs all over the world. But customers can help.
Join the Facebook Group: All Things Very CariIn the Feels: Grief, Grace, and Trusting God's ControlNOW ON YOUTUBEIn this raw and unscripted episode, Cari shares her heart about the passing of her mother-in-law and the emotional waves that come with loss. She explores the power of sitting with your feelings, acknowledging the pain, and finding peace in knowing that God is in control. Sometimes the greatest healing happens when we stop striving and simply rest in His presence.URHERE Information- www.verycaripodcast.com/urhereConnect with Cari:Instagram: instagram.com/carithompsonrnFacebook: www.facebook.com/cari.ayres.3Website: VeryCariPodcast.com
Send us a textPodcast tour stop #4 at Locale Farm to Table!We open the pod talking about how many alarms we really need to wake up in the morning and why too FEW is a big red flag.Vic reveals his alarm trauma and how many alarms he setsOne of the worst things you can do as a human beingYosemite National Park recapJoann Fabrics going out of business inspired a new Segment - "i'm not sure how they were still in business"Guys don't know what Joann was all about. STFU of the Week!!!! Stop calling pizza "PIE" (if you're on the west coast)Ranch on Pizza??Food & wine pairing samples We sit with local artist, Laurel Powell, to talk about some of her art and curated pieces at Local and where she draws inspiration!Find Vic: @vicdradioFind the pod:@ilysayitbackpod
How can farmers and chefs work together to strengthen local food systems? In this episode of the Thriving Farmer Podcast, we're joined by Trisha Bates, founder of Urban American Farmer in Austin, Texas. Trisha's background in urban planning and the restaurant industry has shaped her mission to bridge the gap between farms, chefs, and consumers. Tune in to hear how her work in foodscaping, event planning, and farm education has helped to create a more connected and resilient local food system. Episode Highlights: Farming Beginnings: How did Trisha get into farming? [1:36] Scope of Work: What is Trisha's current role and responsibilities? [8:22] Crop Selection: What kinds of crops is she growing? [11:20] Community Engagement: What kinds of festivals and events does Trisha run? [13:19] Foodscaping Approach: What does Urban American Farmer do with foodscaping? [19:44] Lessons Learned: What would Trisha change if she could start her farming journey over again? [27:14] Don't miss this episode on the power of urban agriculture, foodscaping, and building stronger local food systems with Trisha Bates of Urban American Farmer! About the Guest: Trisha Bates is the founder of Urban American Farmer, a business dedicated to fostering engagement in local food systems through foodscaping, community events, and chef partnerships. In 2021, she co-founded Field Guide Festival, an Austin-based food system festival that brings farmers and chefs together in an interactive experience. Trisha is passionate about sustainable food production, mentorship in agriculture, and helping people reconnect with their food sources. Connect with Trisha Bates: Website: urbanamericanfarmer.com Instagram: Follow @urbanamericanfarmer This episode is brought to you by Farm on Central and Simonian Production Services Looking for high-quality, organic almonds grown with regenerative practices? Farm on Central's online shop has partnered with Simonian Production Services to offer premium, nutrient-dense almonds straight from their farm in California's San Joaquin Valley. With a focus on soil health and sustainable farming, Jimmy and his team ensure that every almond is packed with flavor and nutrition. Whether you're a chef, retailer, or just love great almonds, reach out today to learn more about bulk ordering and direct farm-to-consumer sales!
Join the Facebook Group: All Things Very CariNOW ON YOUTUBEJust like a solution needs dwell time to fully work, so does our spiritual journey. In this episode, Cari explores the importance of allowing time for God's truth to settle in our hearts, His healing to take root, and His direction to become clear. Transformation doesn't happen instantly—sometimes, we need to sit in His presence and trust the process. Don't rush what God is doing in you!Verses:Psalm 37:3 - Trust in the Lord and do good; dwell in the land and enjoy safe pasture.Psalm 23:6 - Surely your goodness and love will follow me all the days of my life and I will dwell in the house of the Lord forever.Psalm 4:8 - In peace I will lie down and sleep, for you alone, Lord, make me dwell in safety.Colossians 3:16 - Let the message of Christ dwell among you richly as you teach and admonish one another with all wisdom through psalms, hymns, and songs from the Spirit, singing to God with gratitude in your hearts.Psalm 27:4 - One thing I ask from the Lordthis only do I seek: that I may dwell in the house of the Lord all the days of my life, to gaze on the beauty of the Lord and to seek him in his temple.Psalm 131:1 - My heart is not proud, Lord, my eyes are not haughty; I do not concern myself with great matters or things too wonderful for me.Deuteronomy 5:33 - Walk in obedience to all that the Lord your God has commanded you, so that you may live and prosper and prolong your days in the land that you will possess.1 John 4:13 - This is how we know that we live in him and he in us: He has given us of his Spirit.URHERE Information- www.verycaripodcast.com/urhereConnect with Cari:Instagram: instagram.com/carithompsonrnFacebook: www.facebook.com/cari.ayres.3Website: VeryCariPodcast.com
Clarenda "Farmer Cee" Stanley of Green Heffa Farms is someone who does not take health and wellness for granted but actively seeks to catalyze and cultivate wellness from the soil up. Farmer Cee is the founding CEO and owner of Green Heffa Farms, a black woman-owned Certified B Corporation, wellness brand, and herb farm based in North Carolina. Farmer Cee believes everyone can start on a path to wellness with care of the soil beneath their feet. In this episode, Farmer Cee shared with Mary, Jeff, and Eric what Green Heffa Farms does to care for the land, stay strategically competitive, promote transparency, and harness the power of nature and plants. Farmer Cee's values-based approach to farming includes working towards better health outcomes, less stress on people and the planet, more sustainable businesses, and healthier soil for everyone. To learn more about Farmer Cee and Green Heffa Farms, please visit https://www.greenheffafarms.com/farmer-cee. The “We Are 4 the Soil” song and video created by the FlipCharts and Social Impact Studios that Jeff mentioned is available on the 4theSoil.org homepage at https://www.4thesoil.org/#we-are-4-the-soil-videoAdditionally, the recent blog post about Mr. Elisha Barnes of Pop Son Farm and his single-origin redskin peanuts that he specially grows for Hubbard Peanut Company can be accessed at https://www.4thesoil.org/post/a-shocking-history-and-future-with-elisha-barnes-of-pop-son-farm To learn about the Virginia Soil Health Coalition and join the Coalition's quarterly meetings, please visit https://www.virginiasoilhealth.org/. Recent 4 The Soil blog posts resources can be accessed at https://www.4thesoil.org/. For questions about soil and water conservation practices, call or visit a USDA Service Center, a Virginia Soil and Water Conservation District office, or your local Virginia Cooperative Extension office. As always, we encourage you to join the 4 The Soil movement and share your stories and photos of how you are honoring the land and soil on your farm, in your garden, or backyard. Yes, we can all be 4 The Soil.
Join the Facebook Group: All Things Very CariNOW ON YOUTUBEIn today's fast-paced world, self-care often feels like just another item on our never-ending to-do list. But what if it didn't have to be? In this episode, we sit down with Dr. Shivani Gupta, a leading expert in Ayurveda and the creator of Fusionary Formulas, to explore how ancient Ayurvedic practices—like the power of turmeric—can transform your health, reduce inflammation, and help you thrive. Dr. Gupta shares practical, time-efficient ways to integrate self-care into your daily routine, bridging the gap between Eastern wisdom and modern Western lifestyles. If you're ready to step into a healthier, more vibrant life without sacrificing your busy schedule, this episode is for you!URHERE Information- www.verycaripodcast.com/urhereConnect with Cari:Instagram: instagram.com/carithompsonrnFacebook: www.facebook.com/cari.ayres.3Website: VeryCariPodcast.comConnect with Dr. Shivani Gupta: (Use Code VeryCari at Checkout!)Website: shivanigupta.comWebsite: fusionaryformulas.com
Feel like “healthy foods” have little flavor? Have you ever considered the energy your food carries and how it impacts your overall well-being? These are both a function of the quality of the ingredients and even the way you prepare your meals. Whether you consider yourself a home chef or someone who's better off leaving the kitchen to others, this episode is for youIn this episode of Salad with a Side of Fries, Jenn Trepeck sits down with Chef Whitney Aronoff, founder of High Vibration Foods, to explore how the food we choose influences our physical health and our emotional and spiritual balance. From selecting fresh, in-season ingredients to understanding the power of ancestral diets, Chef Aronoff shares her journey of holistic healing through understanding food. This conversation dives deep into the concept of high-vibration food—what it is, why it matters, and how you can incorporate it into your daily life. Jenn and Whitney discuss everything from food industry pitfalls and shopping for healthy ingredients to the benefits of soaking grains and investing in quality kitchen tools. Plus, Chef Aronoff reveals how simple changes in food preparation can enhance digestion and nutrient absorption. The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, discussing wellness and weight loss for real life, clearing up the myths, misinformation, bad science & marketing surrounding our nutrition knowledge and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store. IN THIS EPISODE: [5:24] Whitney Aronoff shares how she discovered holistic healing[9:48] Laying the foundation for high-vibration food[15:07] Understanding the food industry[23:07] How to shop for quality food[29:50] Discussion of sprouting grains and buying food out of season[31:38] Seasonal foods and investing in quality kitchen equipment[38:14] Spices and herbs and how they affect traditional food preparation[39:10] Organic vs. non-organic: it's not just about how it's grown.KEY TAKEAWAYS: Food is sustenance and energy influencing our physical, emotional, and spiritual well-being. Eating high-vibration, fresh, and in-season foods can enhance overall health and balance.Modern food processing and eating habits can contribute to health issues. Studying ancestral diets and eating warm, whole foods can heal digestive problems and improve overall well-being.Soaking grains, nuts, and certain foods before consumption can improve digestion, reduce allergens, and enhance nutrient absorption. This simple preparation step can make foods easier on the body and maximize their health benefits.Investing in high-quality kitchen equipment and fresh, organic ingredients enhances the cooking experience and improves food quality, taste, and overall health.QUOTES: “When you eat more fresh and seasonal food, you feel lighter, you feel fresher, you need less of it because it's transferring more energy to you.” Whitney Aronoff[6:48] “I wanted to learn how my ancestors ate traditionally. Because that fueled them and allowed them to live long, healthy lives and for their offspring to prosper.” Whitney Aronoff[12:54] “Eating is a transfer of energy. What we consume impacts our physical, mental, emotional, spiritual health, like every aspect of health.” - Jenn Trepeck[32:52] “You can Google, I live [here], what fruits and vegetables are in season right now.” - Jenn Trepeck[ 34:56] ”Blanching and roasting are my go-to's when I feel like I'm making food versus cooking because cooking is a ton of pots and pans and a ton of ingredients.” - Jenn Trepeck[37:57] “I think spices are one of those ingredients similar to oil where people don't understand that it should be one ingredient; you expect it to be one ingredient, so we don't read the label.” Jenn Trepeck[43:01] “The quality of the ingredients creates the quality of the food experience in eating it and tasting it; the quality of our energy and our lives.” Jenn TrepeckRESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramFats, Plants and UsSheMD WebsiteSheMD on SpotifySheMD on YouTubeGUEST RESOURCES: Whitney Aronoff - InstagramStarseed Kitchen - WebsiteHigh Vibration Living - PodcastHigh Vibration FoodsGUEST BIOGRAPHY: Chef Whitney is a personal chef who crafts custom meal plans for clients, guiding them toward their best lives and is the founder of High Vibration Foods. Whitney healed herself of an auto-immune disease and chronic digestive issues with food by attending culinary school at The Natural Gourmet Institute in New York City. By studying Eastern and Western healing philosophies with food, she uncovered the root causes of her suffering. Her blog, Starseed Kitchen, shares seasonal high-vibration recipes and her line of organic spice blends, High Vibration Foods, which she launched in 2020 and is now available at Erewhon Market. Whitney firmly believes that the healthiest meal one can eat is the one prepared at home. Chef Whitney's goal is to share her culinary knowledge to empower people to cook nourishing meals in their kitchens.
In this episode of Wake Up and Read the Labels, Jen Smiley sits down with Chef Jamie Simpson from The Chef's Garden and Culinary Vegetable Institute in Ohio. Chef Jamie shares his journey from the kitchen to the farm, his passion for growing nutrient-dense vegetables, and the importance of eating with the seasons. Learn how the way your produce is grown affects its flavor, nutrition, and sustainability, plus how you can maximize your own kitchen's potential by reducing food waste and embracing the entire plant. Disclaimer:The content provided by Wake Up and Read the Labels and Jen Smiley is for informational purposes only and is not intended as medical advice. Jen Smiley is not a licensed nutritionist, dietitian, or health professional. All recommendations and insights are based on her personal research and experiences. Always consult a qualified healthcare provider before making any changes to your diet or wellness routines. Additionally, some of the links shared may be affiliate links, meaning Wake Up and Read the Labels may earn a small commission at no additional cost to you. This supports our ability to bring you quality content. Key Takeaways: Eating with the seasons leads to more nutrient-dense, flavorful food The industrial food system prioritizes shelf life over nutrition—here's how to avoid it You can minimize food waste by using all parts of the plant Cooking methods impact the nutritional benefits of your food Regenerative farming replenishes the soil, creating healthier crops for the future Where to Find Jamie:Instagram: https://www.instagram.com/chef_jamie_simpson/https://www.chefs-garden.com/roots-conference/roots-2017/speakers/speakers-2017/jamie-simpsonJen's Links:Instagram: https://www.instagram.com/wakeupandreadthelabels Facebook: https://www.facebook.com/WakeUpAndReadTheLabelsThe Wake Up Label Letter: https://jensmiley.substack.com/subscribeApple Podcasts: https://podcasts.apple.com/us/podcast/wake-up-and-read-the-labels/id1618784569 Spotify: https://open.spotify.com/show/7v3WcgicHQrjU9iCEcLZLX
Join the Facebook Group: All Things Very CariNOW ON YOUTUBEEven the strongest believers experience exhaustion, doubt, and discouragement. In this episode, we explore Elijah's “broom bush moment,” looking at the parallels with Elijah's time under the broom tree in 1 Kings 19. After great victories, both prophets faced deep weariness—yet God met them in their lowest moments with rest, provision, and a renewed calling. If you've ever felt burned out, overwhelmed, or unsure of your next step, this episode will remind you that sometimes, God's first instruction isn't to do more—but to rest, recharge, and listen for His still, small voice.Verses:1 Kings 18:16 - 1 Kings 19:21URHERE Information- www.verycaripodcast.com/urhereConnect with Cari:Instagram: instagram.com/carithompsonrnFacebook: www.facebook.com/cari.ayres.3Website: VeryCariPodcast.com
Demonstrated mastery in sales, leading sales teams, training, marketing, customer relationship management, and performance management. Proficient in shaping sales strategies and go-to-market approaches for organizations, backed by more than ten years of experience in customer-facing roles as the brand's ambassador. A compelling presenter who thrives in high-pressure situations, celebrated for a track record of responsibility, achievement, and driving revenue.Justin Freishtat is a hedge fund manager, sales professional and investor. The first 15 years of his professional life was spent building Heartland Foods which is the #1 Farm-to-Table Food Service on the east coast. The company had generated $87 million in gross revenue when the business was acquired by a private equity firm in early 2022.Now, Justin is a Managing Partner and President of Sales at Kerns Capital. This hedge fund is growing rapidly with several funds that use multiple strategies including swing trading in equities, joint ventures in aerospace, and 3B+ unicorn companies in their private equity arm. Kerns Capital is partnered with Forte Capital Group and Innovation X with over $1B+ in assets under management.As an individual investor, Justin and his partners have also amassed a multifamily real estate portfolio comprised of 1674 units across 5 states.Justin is also personally invested in multiple funds inside the Kerns Capital ecosystem as he believes you should only partner with managers who have skin in the game.Follow JustinInstagram – @justinfreishtatLinkedIn – @JustinFreishtatOur Sponsors:* Check out Kinsta: https://kinsta.com* Check out Mint Mobile: https://mintmobile.com/tmf* Check out Trust & Will: https://trustandwill.com/TRAVIS* Check out Warby Parker: https://warbyparker.com/travisAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
Join the Facebook Group: All Things Very CariNOW ON YOUTUBEMY DIET TRAUMA STORY - Listen Now - In this episode, Cari dives into the transformative journey of growth and change, both physically and spiritually. She explores the challenges of letting go of old habits, mindsets, and routines to embrace a new, healthier way of living—body, mind, and spirit. Drawing on her personal experiences and biblical wisdom, Cari unpacks how these changes aren't just external but deeply internal and spiritual. Discover how the renewal process strengthens your relationship with God and equips you to step into the new creation He's called you to be. This episode is packed with encouragement, insights, and actionable steps to help you navigate your own transformation with grace and faith.Verses:2 Corinthians 5:17: Therefore, if anyone is in Christ, the new creation has come:The old has gone, the new is here!Galatians 6:15: Neither circumcision nor uncircumcision means anything; what counts is the new creation.Ephesians 4:22: You were taught, with regard to your former way of life, to put off your old self, which is being corrupted by its deceitful desires;Romans 6:4: We were therefore buried with him through baptism into death in order that, just as Christ was raised from the dead through the glory of the Father, we too may live a new life.Colossians 3:10: and have put on the new self, which is being renewed in knowledge in the image of its Creator.Romans 6:22: But now that you have been set free from sin and have become slaves of God, the benefit you reap leads to holiness, and the result is eternal life.Romans 12:1: Therefore, I urge you, brothers and sisters, in view of God's mercy, to offer your bodies as a living sacrifice, holy and pleasing to God—this is your true and proper worship.1 Corinthians 1:30: It is because of him that you are in Christ Jesus, who has become for us wisdom from God—that is, our righteousness, holiness and redemption.1 Corinthians 3:16: Don't you know that you yourselves are God's temple and that God's Spirit dwells in your midst?URHERE Information- www.verycaripodcast.com/urhereConnect with Cari:Instagram: instagram.com/carithompsonrnFacebook: www.facebook.com/cari.ayres.3Website: VeryCariPodcast.com
NOW ON YOUTUBEListen to the First EpisodeIn this candid and insightful episode, Cari sits down with Rachel Cool to discuss three major red flags that couples should watch for in their marriages. Drawing from her years in ministry and personal experience, Rachel dives deep into topics like communication breakdowns, emotional disconnect, and prioritizing everything but your relationship. Together, Cari and Rachel offer practical tips and godly wisdom to help you address these warning signs and strengthen your marriage. Whether you're newly married or have been together for years, this episode is packed with valuable takeaways to help you build a thriving, Christ-centered partnership.URHERE Information- www.verycaripodcast.com/urhereFoundations of Faith- RachelMCool.comConnect with Cari:Instagram: instagram.com/carithompsonrnFacebook: www.facebook.com/cari.ayres.3Website: VeryCariPodcast.comConnect with Rachel:Instagram: instagram.com/rachelmcoolWebsite: RachelMCool.com - Sign Up For Foundations of Faith Today!Website: AEMARRIAGE.com - Learn about the Marriage Check In and Start 2025 off right!
Join the Facebook Group: All Things Very CariNOW ON YOUTUBEIn this episode, Cari unpacks the miraculous story of the widow's oil from 2 Kings 4:1-7, where Elisha instructs a desperate widow to gather empty jars, and God fills them with oil beyond measure. This powerful narrative is a reminder of God's provision, faithfulness, and how He can use what we already have to create abundance. Cari dives into the spiritual lessons of trusting God in times of lack, taking bold steps of faith, and allowing Him to fill the “empty jars” of our lives. Tune in for inspiration to see how God is ready to move in your own story, no matter how little you think you have.Verses:2 Kings 4:1-7 - The wife of a man from the company of the prophets cried out to Elisha, “Your servant my husband is dead, and you know that he revered the Lord. But now his creditor is coming to take my two boys as his slaves.”Elisha replied to her, “How can I help you? Tell me, what do you have in your house?” “Your servant has nothing there at all,” she said, “except a small jar of olive oil.”Elisha said, “Go around and ask all your neighbors for empty jars. Don't ask for just a few. Then go inside and shut the door behind you and your sons. Pour oil into all the jars, and as each is filled, put it to one side.” She left him and shut the door behind her and her sons. They brought the jars to her and she kept pouring. 6 When all the jars were full, she said to her son, “Bring me another one." But he replied, “There is not a jar left.” Then the oil stopped flowing.She went and told the man of God, and he said, “Go, sell the oil and pay your debts. You and your sons can live on what is left.”URHERE Information- www.verycaripodcast.com/urhereConnect with Cari:Instagram: instagram.com/carithompsonrnFacebook: www.facebook.com/cari.ayres.3Website: VeryCariPodcast.com
En el episodio de hoy me siento con el chef Gabriel Hernández Febo, cofundador y chef ejecutivo de Verde Mesa. Puede sonar cliché, pero la realidad es que Verde Mesa no es un restaurante: es una experiencia. Gabriel me cuenta cómo comenzó su interés por la gastronomía, sus inicios en la industria en el antiguo restaurante "Dragonfly", la conversación con su socia, Loyda Rosa, que comenzó Verde Mesa en 2009, cómo sobrevivieron al Huracán María (2017) y qué significan para él las nominaciones (2018 y 2024) a "Best Chef: South" de los James Beard Awards. También hablamos sobre la sensibilidad que hay que desarrollar con nuestros alimentos, el valor de las exploraciones gastronómicas, cómo maneja el ego en la cocina y qué es lo próximo para Verde Mesa/ Tres "takeaways" de este episodio: 1. Un plato (de comida) es la manifestación de un sinnúmero de momentos en el tiempo y el espacio que coincidieron para llegar ahí. 2. Si dejas que tu ego te dirija, te pierdes todo lo hermoso que está pasando alrededor tuyo. 3. La sensibilidad es la capacidad de sentir más allá de lo que estamos viendo a simple vista.
On today's show, Alex Ball of Old City Acres sits down -again- with Jordan Schiebel of Middle Way Farm to discuss his newest project, Grinnell Farm to Table located in Grinnell, Iowa. We dig deep on managing a multi-farm food hub, Justins's sales in the farm and diversifying your food business to be more resilient. Jordan is a wealth of knowledge and someone I've really enjoyed watching as he's evolved his food business over the last couple of years. Folks who make the show possible... Farmhand is the only all-in-one virtual assistant built by and for farmers. Sign up for a free trial with the link in the show notes, because NOW is the best time to dial in those systems for the next growing season. ASAP (Appalachian Sustainable Agriculture Project) will offer the Business of Farming Conference on Saturday, February 22, in Asheville, North Carolina. Find out more at asapconnections.org. Since 1972 Ohio earth food has been the go-to source for soil testing, consulting, fertilizers, seed starting soils, foliar sprays and disease and insect controls. Visit them at ohioearthfood.com. ... and, as always, our work is powered by the individual growers who support us every month over at patreon.com/notillgrowers. You can pick up a copy of The Living Soil Handbook if you don't have one already, as well as a No-Till Growers hat or other merch, check out our YouTube channel, and you can ask you questions or share your insights into ecological market gardening on our free growers forum at notillgrowers.community.chat
Join the Facebook Group: All Things Very CariNOW ON YOUTUBEIn this episode, Cari delves into the powerful parables of Luke 15: the lost sheep, the lost coin, and the prodigal son. These timeless stories reveal God's immense love for His people and His relentless pursuit of those who are lost. Cari explores the deep meaning behind each parable, discussing themes of repentance, redemption, and the joy in heaven over every sinner who turns back to God. Whether you've felt distant from God or need a reminder of His love, this episode is an invitation to reflect on His grace and His desire to bring you home.Verses:Luke 15:11-23 - Jesus continued: “There was a man who had two sons. The younger one said to his father, ‘Father, give me my share of the estate.' So he divided his property between them.“Not long after that, the younger son got together all he had, set off for a distant country and there squandered his wealth in wild living. After he had spent everything, there was a severe famine in that whole country, and he began to be in need. So he went and hired himself out to a citizen of that country, who sent him to his fields to feed pigs. He longed to fill his stomach with the pods that the pigs were eating, but no one gave him anything. “When he came to his senses, he said, ‘How many of my father's hired servants have food to spare, and here I am starving to death! I will set out and go back to my father and say to him: Father, I have sinned against heaven and against you. I am no longer worthy to be called your son; make me like one of your hired servants.' So he got up and went to his father. “But while he was still a long way off, his father saw him and was filled with compassion for him; he ran to his son, threw his arms around him and kissed him. “The son said to him, ‘Father, I have sinned against heaven and against you. I am no longer worthy to be called your son.'“But the father said to his servants, ‘Quick! Bring the best robe and put it on him. Put a ring on his finger and sandals on his feet. Bring the fattened calf and kill it. Let's have a feast and celebrate.URHERE Information- www.verycaripodcast.com/urhereConnect with Cari:Instagram: instagram.com/carithompsonrnFacebook: www.facebook.com/cari.ayres.3Website: VeryCariPodcast.com
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