Podcasts about farm table

The audio companion to the PhotowalksTV episode about California's Gold Country, with narration about the places visited on the show, where we stayed and ate, and some of our favorites along the way. Also features extended interviews with folks we met during the filming of this episode, including Bronte Wilhelm from the Angel's Camp Museum, Erica Cookson from Franny's Farm Table in Placerville, Rebecca Stoddard from Boeger Winery and journalist Odin Rasco. If you enjoyed this episode, let me know, and I'll do more audio companions in the future. And ICYMI:The episode:The blog post:https://photowalkstv.com/california-gold-country-photo-road-trip/ Get full access to Jefferson Graham's PhotowalksTV newsletter - Tech & Travel at www.jeffersongraham.com/subscribe

I've been on the road now since 10/21, with a brief pit stop at home, and this I can tell you: hotels need to charge up. Through stays in Santa Fe, Taos, Flagstaff, Palm Desert, San Francisco and the California Gold Country hamlets of Murphy, Plymouth, Placerville and now, as I write this, Chico, we've seen cardless entrances to the room via a text message code, we've been welcomed with a personal greeting on the big screen TV, been e-mailed after our stay with online survey requests, but none of these are Guest First issues. What needs to be seriously addressed: charging contemporary devices. Figure the average traveler has at least two phones to contend with, a Watch or two, a laptop and maybe an iPad, and you see the problem. I happen to be a techhead who travels with extension cords, power strips and every conceivable cable you can dream of to charge multiple phones, microphones, GoPros, Insta360 cameras and two laptops (@ruthtalksfood is along for the ride, as always) but I know I'm an outlier. Still, we all start with the same issue: where to find available outlets for charging up. (Even with extension cords, you have to find a place to plug in!)That's always a challenge in an older B&B, but understandable. These places weren't built in a time when people like us traveled for overnight stays and power outlets were hidden behind giant poster beds and built-in bookshelves. Many lodging facilities have tried to upgrade their charging options, thankfully, with devices like the CubieMini which worked great in 2020. Many of the hotels and even the B&Bs have even installed lamps and radio with have built-in USB-A ports, to make it easier for us. And that's great. But the times, they have changed!Who uses USB-A anymore? Very few of us. All these hotel improvements are actually a good five years behind the times. Now it's all about USB-C, as the industry has settled on one universal connecting cable for seemingly everything. If I'm talking geektalk, know this: the old USB-A cable was the one with the thick silver tip and pin connectors on the bottom side. USB-C is the more streamlined, thinner cable, and both sides fit into your device port. Pretty much every device sold today uses USB-C for charging. I use USB-C to connect my iPhone 16, Samsung Galaxy S23, GoPro Hero 12, Insta360 X4, Rode Wireless Go microphones, iPad, AirPods, DJI Mini 4 Pro drone and Samsung T7 solid state drives. When I livestream, I plug a USB-C cable into my Sony EV-Z10 camera and then directly into one of my MacBook Pro slots (I have 3.) I also connect an iPhone, via USB-C to the Mac, so I can show the iPhone screen during the show. So in other words, hotels aren't helping us with all those USB-A slots. They're irrelevant. May I suggest some simple room upgrades:* Companies like Anker, Belkin and Neewer make multiple charging solutions for consumers. Why not think Guest First and install one of these devices in each room? The $39.99 Anker Charging Station has four available USB-C slots, plus, if you've got an old iPhone, there are 2 USB-A slots as well, plus 3 AC outlets. * I know many hotels, but not all, like to have alarm clocks in the room, and I've scoured Amazon looking for one with multiple USB-C ports. I've only found devices with one. Not much help. But it's a start! (This Sharp radio has both a USB-C and A port.)* How about wireless charging solutions? Many products use the Qi wireless system to power up, and Apple has the MagSafe solution. A plugged in MagSafe adapter would be fantastic. If you have an old iPhone like the X or 11, you have a cable with a USB-A on one side, and the old Lightning on the other side. Apple stopped selling iPhones with Lightning with 2023's 15 series, while many older iPads, AirPods and Watches still have it. Meanwhile, with holiday travel coming up, it's doubtful all the hotel chains will have read this edition and decidedto quickly upgrade. So here's my tips on what not to leave home without. —If you have an old iPhone, buy one of these $10 USB-A to Lightning cables and throw it in your suitcase. —If you have a modern iPhone, Galaxy or any other device, pick up a USB-A to USB-C cable. This is the one that will fit in the hotel chargers. Anker sells a two-pack for $9. —For the utmost in versatility,, how about a multi-use cable, which plugs into the hotel USB-A port, but has extensions for both Lightning and USB-C. I found one on Amazon for just $6. Or, just buy a few USB-C to A adapters to put over your existing cables. They sell for under $10. As noted, I have a seperate cable bag that I bring along on road trips. For plane rides, I have a few dedicated cables that live in my suitcase, and they plug into multiple outlet chargers like this one from Anker which sells for $17. Have I missed your favorite cable solution? Let me hear from you in the comments. In other news: Freevee no moreFirst it was IMDB TV, Amazon's home for ad-supported TV and movies. Then, the company decided a name change was in order, and altered it to the silly sounding Freevee in April 2022. Now, Freevee is history. The programming will be woven into the existing Amazon Prime Video offerings, Amazon says, although I'm skeptical that the huge library of old stuff will make it in. The reason for the change: Amazon started putting adds in its Prime offerings, so there was no need to have two ad-supported channels. New Final Cut Pro 11In 2011, Apple introduced Final Cut Pro X, a new imagining of video editing software that looked like iMovie, but was way more full-featured. Many editors complained that it was dumbed down, but I loved it. It changed my life, offering a faster, easier to use program that I have used every day since. (And I'm not kidding.)All these years later, Apple now has an update, with Final Cut Pro 11. The key features include the ability to add captions to your project automatically, and use AI masking to remove backgrounds from the video and isolate the person, like we can do on the iPhone. The cost is $299, but existing users get the upgrade for free. You Never Know Who You'll Meet in Placerville There is a fabulous restaurant on Main Street in Placerville, right next to the Hangman's Tree, (not kidding) named Franny's Farm Table. Erica Cookson is the owner, and as I uttered one word to her, she recognized my voice, even though we had never met. It's a fun story, and she tells it in the video below, which is directed to our friend Mark Thompson, who hosts a popular show on YouTube. I'll have more to show and tell you about the Gold Rush Country of California in the coming weeks with a new full-length Photowalks episode. So stay tuned!Thanks as always for reading, watching and listening. Jeff Get full access to Jefferson Graham's PhotowalksTV newsletter - Tech & Travel at www.photowalkstv.com/subscribe

Please be aware: This episode contains sensitive discussion about animal death and stillbirth, which some may find upsetting.Seasonality is a powerful quality in any recipe, to which the abundance of delicious culinary ideas in Julius Roberts' new book ‘The Farm Table' is perfect testament.We explore Julius' journey as a chef, farmer, grower and author on ‘grow, cook, eat, arrange' this week, in an episode bound to inspire you with a renewed outlook on cooking, and a fresh appreciation for the work that brings a successful plate together.In this episode, discover:The most invaluable lessons that Julius learned from his training at the renowned London restaurant, Noble Rot  The greatest joys and most challenging emotional struggles of ‘nature first' farmingHow cooking makes us human, and why seasonality should be a central pillar to the food we grow and cook The very best recipes from ‘The Farm Table', such as Julius' fan-favourite Tarragon Roast Chicken and a lamb dish that champions the joy of humble Swiss ChardProducts mentioned:Swiss Chard 'Lucullus': https://www.sarahraven.com/products/chard-lucullusGet in touch: info@sarahraven.comShop on the Sarah Raven Website: http://bit.ly/3jvbaeuVisit our Instagram : https://www.instagram.com/sarahravensgarden/Order Sarah's latest books: https://www.sarahraven.com/gifts/gardening-books?sort=newest

Giada De Laurentiis is in the studio for an all-time classic conversation. She is the Emmy-Award-winning television personality of Food Network's Everyday Italian (among many other shows) and the author of nine New York Times best-selling cookbooks, including her most recent, Eat Better, Feel Better. And check out our online retail store, Giadzy. It's really cool.Also on the show is Julius Roberts. Julius is a chef and farmer living in the idyllic English countryside off the Dorset coast. He's also the author of The Farm Table, a new cookbook chronicling his life cultivating crops and animals and cooking with this bounty.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join Daily Inter Lake reporter Taylor Inman as she goes over some of this week's biggest headlines. The Blackfeet Nation are again enforcing a decades-old closure of Chief Mountain after recent tourist activity disturbed cultural and spiritual practices there. Funding from the Great American Outdoors Act will go toward several Flathead National Forest improvements this summer, and two siphons failed this week in the St. Mary Canal, spurring concerns about the effects on local agriculture and ecology.   Read more of these stories: Blackfeet Nation resumes enforcement of Chief Mountain closure Great Outdoors Act funding to spur Flathead National Forest improvementsSt. Mary Canal failure stirs agriculture, ecological concerns  Read more state and local coverage: The Farm Table makes up made-from-scratch meals State seeks to appeal decision on voting laws to Supreme CourtFlathead Valley man allegedly fired gun during argument over water pumpLarry and Julie Feist made spreading hope their mission  Troy man plans to appeal sentence for killing grizzly Subscribe to all our pods! Stay in the know with timely updates from News Now, keep up with northwest Montana sports on Keeping Score, dig into stories with Deep Dive, and keep grooving to local artists with Press Play. Visit DailyInterLake.com to stay up-to-date with the latest breaking news from the Flathead Valley and beyond. Support local journalism and subscribe to us! Watch this podcast and more on our YouTube Channel. Find us on Facebook, Instagram and Twitter. Got a news tip, want to place an ad, or sponsor this podcast? Contact us!

Three HMM producers met up with HMM Program Coordinator Sina Basila Hickey at the farmer's market in the Troy Atrium. Each producer interviewed different vendors; this piece is a compilation of interviews with three vendors selling very varied products (including Pika's Farm Table, Adirondack Barkery and Mariah, fied.). Produced by Marsha Lazarus

Brent sits down with multi-hyphenate Vincent Rodriguez III, best known for his starring roles on Crazy Ex-Girlfriend and With Love. They discuss: playing Filipino father and son on With Love, the legacy of Crazy Ex-Girlfriend, Gloria Calderon Kellett, playing Raiden on Mortal Kombat 1, being a dancer and a magician, and their Brentfast meal at Farm Table.Visit the Brentfast store: BrentfastStore.com For all the Brentfast episodes: Brentfast.com. Follow Vincent on TikTok - @vinnier3, on IG and FB - @vrodrigueziii. Follow Brent on IG and Twitter, @scoopspope, and on Facebook: .facebook.com/brentpope.actorAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Julius Roberts is a chef and farmer living in the idyllic English countryside off the Dorset coast. He's also the author of The Farm Table, a new cookbook chronicling his life cultivating crops and animals and cooking with this bounty. It's a real delight to have him on the show to talk about transitioning from cooking in restaurants to family farming, daily life on his smallholding, recipe development, and more.Also on the show, Aliza catches up with Matt to talk about her recent trip to Mexico.Subscribe: Apple Podcasts, Spotify, GoogleMORE FROM JULIUS ROBERTS:Epic Tarragon and Roast Chicken Recipe [The Telegraph]Snails Appear on the Insides of Our Windows Overnight [The Times]

Julius Roberts – a first-generation farmer and chef with a passion for seasonal cooking and self-sufficiency – joins Patrick Holden for this episode of the SFT podcast. After studying sculpture at university, Julius worked as a full-time chef in London before moving to a smallholding in Dorset where he now farms. He keeps a range of livestock, including goats, sheep and pigs, and grows a wide variety of vegetables. He's also amassed an online audience of over one million followers, where he shares delicious, seasonal recipes, inspiring people to think more about the seasonality and provenance of their food. In 2023 he published his recipe book, The Farm Table, which is now a Sunday Times bestseller. During the conversation, Patrick and Julius discuss a range of issues, including the pressured but inspiring time that he spent working as a full-time chef in London, the role of restaurants in providing a “home for good farming”, and humans' responsibility to ensure a good life and death for the animals that provide our milk, cheese, meat and more. Talking about his animals, Julius comments, “I feel very privileged to be so close to my food. When you rear animals on the scale that I do, they become companions… and they should be respected… What has happened to the world of meat to make it cheap for us and an everyday commodity is a scar on humanity.” They also explore the power of storytelling and social media in connecting people with the story behind their food, as well as touching upon the current farmer protests taking place in Europe and the UK. To listen to more SFT podcasts, featuring some of the biggest names in regenerative food and farming, head to our main podcast page. And to keep up with our news, you can subscribe to our fortnightly newsletter or follow us on Instagram, X or Facebook.

Say what you want about the state of farm transition in Canada, but the numbers don’t lie: farm business transition from one owner to the next is a huge deal both in dollar figures and families involved. According to Farm Management Canada, about 75 per cent of farm businesses are set to transition to new... Read More

Melissa King is a Top Chef icon—but she's also much more. The champion turned judge is also the host of Tasting Wild, a far-out outdoor cooking show, and she still finds time to be in the kitchen with pop-ups. It's so fun to have her on the show to talk about cooking with her Top Chef crew, plus career-defining gigs like appearing on Sesame Street and cooking for the Met Gala.Also on the show Matt has a live interview with British author and TikTok chef Julius Roberts. He's releasing his debut cookbook, The Farm Table, in February and we were lucky to get a preview at a recent live conversation in New York City. Julius will be back in our studio next year, so let this serve as just the beginning of our interest in this extremely talented and cool star in food. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM MELISSA KING AND JULIUS ROBERTS:Hong Kong Milk Tea Tiramisu [Food & Wine]Tasting Wild [YouTube]Leek, Potato and Chorizo Stew [TikTok]A Lunch With: Julius Roberts [Inigo]

Inga Witscher is back to take us on a tour of small farms across the state in her PBS program “Around the Farm Table.” Inga will tell us about her time shearing sheep and horseback riding. We'll also hear from a maple syrup producer.

The Cabin is presented by the Wisconsin Counties Association and this week we're featuring Shawano County; https://bit.ly/3X0MLBnCampfire Conversation: Eric and Ana tuck into the Cabin and prepare you for the wonders of Wisconsin comfort foods - those tasty treats and dishes that bring warmth and fill you up. They talk about the foods themselves like casseroles, pot pies, poutine, mac & cheese (lots of cheese), potato dishes, pasties, chili, and more. Shout-outs are given to some favorite spots for comfort foods around Wisconsin, including Monty's Blue Plate Diner in Madison and Delta Diner in the North Woods in Bayfield County (both for their meat loaf among other dishes!); places like Real Chili in Milwaukee for chili; Mac's and their multiple locations around Wisconsin for incredible mac & cheese combos; Shepherd's Pie from places like Kitty O'Reilly's in Sturgeon Bay, Stone Arch in Appleton, Dublin Square in La Crosse, O'Donoghue's in Elm Grove, or County Clare in Milwaukee; plus Italian pastas, Cornish pasties, plus some key burgers and pizza around the state get highlighted. Desserts are comfort food too, and places like Norske Nook, Honeypie, Hubbard Avenue Diner, and Stockholm Pie (among many others) are famous for pies - and that's just one dessert example. Wisconsin's bevy of supper clubs are great places for big meals involving our favorite comfort foods as a state, they are highly recommended for the full experience! All of that and more gets covered in this episode of The Cabin.Inside Sponsors:Menomonie Chamber: https://bit.ly/3q16T9YJefferson County: https://www.enjoyjeffersoncounty.com

Chef Annie kan The Farm Table van chef Julius Roberts niet wegleggen. Deze voormalige chef heeft het drukke Londen achter zich gelaten en is boer geworden in Zuid Engeland. Klassieke gerechten en duidelijke recepten nemen je mee naar deze plattelandsdroom. Chef Annie is er al.Het menu van deze weekJulius' Pasta e CeciKipgehaktballetjes met ricotta in bouillon met orzo, crème fraîche en dilleOmgekeerde peren en walnoottaartHet boek van The Farm Table van Julius Roberts kan je hier bestellen.Bestellen Kan Altijd Nog is een productie van Wat Schaft de Podcast. Muziek van Mell & Vintage Future. Adverteren? adverteren@watschaftdepodcast.nlZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

This week, Gilly's with the king of Tik Tok, the idol of Insta and star of channel 5's A Taste of the Country, Julius Roberts.His debut cook book The Farm Table is a beautifully written story of a young man following his dream from cheffing to farming, with goats who think they're dogs, pigs begging for a tummy tickle and an idyllic walk through the seasons. An audience of 500k on both Instagram and Tik Tok has followed his insipring journey to find himself, while he's become one of the most compelling advocates for modern British food and regenerative farming. Give that man a Netflix show, and he will save the planet. Head over to Gilly's Substack for an Extra Bite of Julius. Hosted on Acast. See acast.com/privacy for more information.

Julius Roberts joined Philip Clark to share the food and recipes published in his new book The Farm Table.  

Julius Roberts is a cook, farmer and gardener and he's talking us through his Dream Dinner Party today.I think it's impossible to listen to this and not think about your own answers. So if you were to host your own Dream Dinner Party with 4 people who were dead or alive, who would you pick?Julius picks some amazing guests and his menu sounds absolutely delicious too set against the backdrop of the meadow at his farm in Dorset. You can preorder his hotly anticipated debut cookbook The Farm Table is going to be published on the 28th September, which is so exciting! Preorder your copy of Julius's book here. Run, don't walk, it's going to be spectacular.Thank you for listening and supporting Desert Island Dishes with your reviews, telling your friends and helping to spread the word!See you soon for the next instalment of Desert Island Dishes Hosted on Acast. See acast.com/privacy for more information.

Ramps, fiddleheads, and nettles are delicious foods that grace the Vermont table. These ingredients are not available in the average American grocery. We talk to Tracey Medeiros about her new book, Vermont Farm Table Cookbook. It's on Tip of the Tongue. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit tipofthetongue.substack.com

On this episode of Dishing with Stephanies Dish”, I chat with guest Tracey Medeiros to discuss her cookbook, "The Vermont Farm To Table Cookbook." Tracey talks about the inspiration behind the book and her passion for community-driven cookbooks. She emphasizes the importance of building a relationship with recipe contributors and provides tips for utilizing excess produce. The conversation then turns to the impact of supporting local farmers and the farm-to-table movement, with Tracey sharing two recipes from her cookbook. The episode closes with discussing the importance of educating the next generation and supporting local farmers to strengthen the community.Vermont is known for its maple syrup, goat cheese, and farm-to-table spirit. The recipes and stories of ‘The Vermont Farm Table Cookbook” bring a little piece of that Vermont spirit into your home kitchen. After 10 years, author Tracey Medeiros has revised and fully updated this cookbook to highlight the dedication of Vermont's farmers. Readers can indulge in the comforting seasonal recipes and farm-fresh flavors this beautiful state offers while experimenting with their garden produce, CSA, or Farmer's market finds, regardless of geography.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Here is the Burrata Salad Tracey talked about from the ‘The Vermont Farm Table Cookbook” IngredientsBasil PestoMakes 1 3/4 cups 2 tightly packed cups of fresh basil leaves3 tablespoons raw pine nuts1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces)3 medium garlic cloves, coarsely chopped 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper1/2 cup extra-virgin olive oil Salad  8 ounces baby spinach, preferably local2 medium strawberries, hulled, and sliced2 tablespoons extra-virgin olive oil1 teaspoon lemon zest2 teaspoons fresh lemon juice1/4 teaspoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper, or to taste  2 (2-ounce) balls fresh burrata cheese, cut in half, preferably Maplebrook Farm1/2 cup shelled pistachios, salted and roasted 1 to 2 tablespoons aged balsamic vinegar, or to taste Kosher salt and freshly ground black pepper to taste Instructions* To make the basil pesto: Place the basil and pine nuts into the bowl of a food processor and pulse several times.* Add the Parmigiano-Reggiano, garlic, salt, and pepper, then pulse several times more. While the processor is running, slowly add the olive oil in a steady stream until well blended and fairly smooth, scraping down the sides of the bowl as needed. * To make the salad: In a large bowl, toss together the spinach and strawberries. In a small bowl, whisk together the olive oil, lemon zest and juice, salt, and pepper until well combined. Adjust seasonings with salt and pepper to taste.* Drizzle over the salad, tossing until well coated.* To assemble: Smear the basil pesto onto a platter. Place the salad in the center of a platter. Place the burrata on top.* Scatter the pistachios on and around the salad. Drizzle the balsamic vinegar on top and around the salad. Season with salt and pepper to taste. Serve at once.Here is a transcript of our interview.Stephanie [00:00:15]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to fellow cookbook authors, food lovers, and anyone interested in the food space in the same obsessive way that I am. And Tracy Madeiros is actually, like, right in line with all my obsessions. She is the author of The Vermont Farm Table Cookbook. And Tracy, you are having your 10th anniversary with this amazing book. How exciting, ten years later, to get, like, a rerelease.Tracey Medeiros [00:00:46]:I was so happy when I received the call asking if I would be interested in revising the first edition, and I said yes.Stephanie [00:00:58]:When you think about your original writing of the cookbook, tell me about that process and why you decided to write it.Tracey Medeiros [00:01:05]:Sure. Well, I was writing a column for the Essex Reporter in Colchester Sun, and I just felt the dedication and the energy from these folks wanting to be in that column. And I thought, why not? Why don't I write another Vermont cookbook? So I asked my editor at the newspaper her thoughts on me turning my column into a book. And years prior, the publishing house, that Countryman Press, had approached me, and they asked me if I ever write another cookbook again, please let them know. So I called the gentleman up who had approached me about writing a book for them, and I said, hey, I'm thinking about turning my column into a book. What are your thoughts? And he said, I love the idea. And I sent him some sample recipes and some profile examples, and he gave me a contract. And that's how the first edition came about.Stephanie [00:02:18]:How many recipes were in the original cookbook?Tracey Medeiros [00:02:21]:The original cookbook had 150 recipes.Stephanie [00:02:25]:Okay. And I had a cookbook that had 170. So about the same amount. How long did it take you to put it all together?Tracey Medeiros [00:02:33]:It takes me, I just work nonstop. The second I get a contract, I just run Stephanie, and it's just all consuming, and it's my life. And I would say about a year. I have that same yeah. So you're like me. You just okay, I get the contract. Because it's a little daunting when you get that contract. It's exciting, but it's daunting because you have that pressure to produce and because you have so many people involved, and people have lives, and they're busy, and farmers are extremely busy. You just have to work nonstop. So I would say about a year.Stephanie [00:03:21]:Your cookbook. The Vermont farm to table cookbook reminds me in some respects. So two things. One, I think Vermont and Minnesota are familiar climate wise. There is a rural aspect to Vermont, but also then you kind of have this liberal city in Burlington. So I feel like my daughter went to college there. So I feel like I have some a bit of a touchstone with Vermont. But when I relooked at all of your recipes in this latest 10th edition, I really got that vibe that I got ten years ago or twelve years ago when I kind of fell in love with cooking as an adult in this farm to table movement. Like buying these really cool ingredients at farmers markets and then seeing what I could turn into them.Tracey Medeiros [00:04:16]:Vermont has always been ahead of the curve food wise. And I just find that the people in this realm are just so inspiring. And like you said, and I hope when readers open this book, they will just feel the love and the dedication. These contributors are just so dedicated, so passionate, and it's just such hard work and they're just so inspiring. And they really do this for community wellness, because being a farmer, it's not a lucrative business.Stephanie [00:04:55]:Right, like writing cookbooks.Tracey Medeiros [00:04:57]:Yeah, exactly. You have to have a love and a passion for it. And these folks really do. And I'm just so fortunate that they trust me with their profiles and their recipes. And I always make sure to send the materials back and I tell them, anything you want me to add or omit or edit, please do. Because my books are really a community cookbook and I want them to also, when I feel their love, I want them to feel my love back to them, my thank you for doing what they do. And like, you obviously you love doing cookbooks and you love food. You have to just love these folks because they help you and inspire you to do what you do and do it well. And I always want them to feel my appreciation, and I'm just so grateful for them over the last all these years doing what I've done.Stephanie [00:06:09]:I think the reason your cookbook really appeals to me too, is because I think I'm a good cook. But I am a home cook and I am always attracted to newspaper columns about recipes because I feel like you have an aesthetic and a point of view that is like you're imagining me standing in my regular kitchen like I don't have all the special supplies. And I felt like when I was reading the cookbook too, that it was super approachable and like food that everyday people can cook. And I know that sounds silly, but a lot of cookbooks, they're more aspirational and beautiful. Yours is like, I can do the things. I can make the Vermont Cheddar soup, I can make these salad dressings.Tracey Medeiros [00:06:56]:Well. That's what's so important to me when I do any of my cookbooks. Exactly what you have stated, Stephanie, that I want someone who doesn't cook that often but wants to cook at home once in a while. So, for instance, I have this wonderful Lebanese salad in there. And I think also when you're trying to educate and the importance of the whole farm to table movement and the reason why you should support your local farmer and the importance you want to have that net as wide as possible, you want to educate and entertain as many people as possible so that movement continues to grow and flourish. And that's why too, when I create these books, they're a recipe book, they're also with the profiles, they're interesting reads. So maybe someone might not try a certain recipe, but they're still learning about that farm and also a travel guide too to entice people to come to this state, but say you can't come to this state, you're still learning about our state.Stephanie [00:08:22]:Yeah, I did feel that because I felt like those farm stories, when you read about a goat cheese farmer, for instance, I might not have access to that person specific goat cheese, but it brings me back to a local goat cheese provider in Minnesota that I know has the same aesthetic or works, that same belief system. And it reminds me like, oh, I need to revisit so and so's farm.Tracey Medeiros [00:08:50]:Exactly. And that is my goal. Too you're walking through the farmers market and you tell yourself, oh, I saw this wonderful recipe utilizing goat cheese. I can't get the Vermont in my town, but I'm going to support my local farmer at this farmers market. And that's the goal, just to keep these farmers on the land and also to inspire the next generation, just to keep this growing and strengthening this, because it really is so important, the local farmer and what they do is just so connected to, again, to community wellness, to our health. And it's just really important to let them know that we appreciate them, we know what they do, we know that their work is hard work and it's just inspiring. It is really inspiring. Too if you think about it, every year, you don't know what you're going to yield.Stephanie [00:09:52]:Yeah.Tracey Medeiros [00:09:52]:And it's just hope and resilience at the end of your growing season what you will yield, and you hope that you will yield a lot, but they still every year are just so dedicated to the so dedicated to the community and year after year not knowing what they're going to yield. And it's pretty amazing how resilient they are.Stephanie [00:10:18]:I think this book speaks to gardeners, too, because I'm also a gardener, so I'm just coming up on starting to thin the beets and thin the Swiss yard and the radishes are finally poking their heads out of the ground. And I'm really feeling inspired with this book to carry it as a companion from my gardening season.Tracey Medeiros [00:10:43]:I love that. That is my goal. Too absolutely. And those who are members say of CSAs, where they exactly, yeah, an overabundance, say of potatoes or leaks that they can go through my cookbooks and say, you know what, this is a great way to use all these potatoes, or this is a great way to use all these tomatoes. So that's my other goal. Too or your garden. Sometimes you yield a lot of zucchini or whatever you're growing in your garden and you can't always give your neighbors extra ingredients that you grow, and that's my goal too. And I know you do a lot of canning. You're a big yes, and that's another wonderful way to utilize extra ingredients.Stephanie [00:11:40]:Yeah, sometimes your neighbors see you coming with that extra bushel of zucchini, and they're not so happy to see you anymore.Tracey Medeiros [00:11:48]:They're like zucchini again. I love zucchini. Zucchini is great, and you can certainly do a lot with that. But it is funny because they're like, oh, no, let me guess. They're excited in the beginning, but after.Stephanie [00:12:00]:The fifth visit, yes, I totally concur. Now, what would you say what I also think is interesting about cookbooks is, like, I can tell you the three most popular cookbook, the recipes in my book, just because I get asked about them all the time. What would you say are your top?Tracey Medeiros [00:12:19]:Well, for instance, in the cookbook, there is oh, my goodness, this Maple Brook Farms Burrata Salad. And it uses local spinach and strawberries, which are in season or soon to be in season where you live, basil pesto and pistachios and aged basalmic vinegar. And what I love about the burrata, especially the one from Maple Brook Farms, they use this old world technique, the stretching of the curd, and they put it into the mozzarella and the filling with some cream, and it's just like this luscious texture. And then you have the texture from the pistachios, which is the crunch, and then you have the sweetness of the strawberries and the spinach. I mean, that is by far one of my favorites because it's very easy to make. And visually, it's beautiful, I have to say, because I'm so fortunate, and I live in such a foodie state, when I get these recipes, I'm just so excited. I feel like it's Christmas, because I'm like, oh, how are they utilizing this? Or, I cannot wait to test this. It's just a joy because they take food very seriously, and it educates me as well, and it's just exciting. And then there's this wonderful Stephanie, let me tell you, walnut tart that you can find towards the end of the book when I tell you I could eat the whole tart, it is so good. It's sinful, but it's just like it's so amazing. And you have the walnuts and then the silkiness of the texture. I mean, it's just wonderful. I just love that dessert, and so many people love it, and it's just divine.Stephanie [00:14:24]:Okay, one more question before I let you go. In the broader context of cookbooks, and just, like, your experience as a recipe developer and a writer, are there one or two cookbooks that have inspired you, just, like, in your career, of, like, they're always on your shelf. You never take them and put them away?Tracey Medeiros [00:14:44]:Well, I love anything that Martha Stewart does. I think she is a genius. I really love I'm inspired by her. I think what she does is amazing. And what I find interesting about her, she's just constantly evolving.Stephanie [00:15:07]:A swimsuit model now, so let's just go there.Tracey Medeiros [00:15:10]:Oh, I know. Fabulous.Stephanie [00:15:12]:Beautiful.Tracey Medeiros [00:15:13]:I love the orange. I love the COVID Fabulous. Of course, julia, I mean, anything that Julia had done, she actually was my inspiration as a young child watching her. And so anything from her, I'm inspired by. So I would have to say definitely those two women. Julia just watching her and just being so animated and really when I say not caring, but just wasn't restricted by the camera. She was who she was in front of the camera. Whether she dropped something or didn't have something, she was her, and it was great. And again, with Matthew just an innovator and constantly cutting edge and creative and having the longevity of that career, it's just so inspiring.Stephanie [00:16:15]:Well, I've enjoyed connecting with you. Tracy madeiros the Cookbook is the Vermont Farm Table Cookbook, and it is in its 10th anniversary. You have over 3004.5 and a half or greater reviews, which is pretty awesome, too.Tracey Medeiros [00:16:33]:Wow.Stephanie [00:16:34]:Yeah. I mean, for Amazon, I just think that's amazing so people can find your book there. Also, I'll put a link to it so that people can directly find you on your website. Are you on social media, too, Tracy?Tracey Medeiros [00:16:49]:Yes. Facebook the Vermont Farm table cookbook. Facebook. And then I have my website, which is tracymaderis.com all right.Stephanie [00:17:00]:And I'll go ahead and put links to that in the show notes. Thank you for spending time with me today. It's been really fun.Tracey Medeiros [00:17:07]:Thank you so much. And I hope you have a wonderful day.Stephanie [00:17:10]:Thanks, Tracy. Bye bye.Tracey Medeiros [00:17:11]:Thank you. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

On this episode of Dishing with Stephanies Dish”, I chat with guest Tracey Medeiros to discuss her cookbook, "The Vermont Farm To Table Cookbook." Tracey talks about the inspiration behind the book and her passion for community-driven cookbooks. She emphasizes the importance of building a relationship with recipe contributors and provides tips for utilizing excess produce. The conversation then turns to the impact of supporting local farmers and the farm-to-table movement, with Tracey sharing two recipes from her cookbook. The episode closes with discussing the importance of educating the next generation and supporting local farmers to strengthen the community.Vermont is known for its maple syrup, goat cheese, and farm-to-table spirit. The recipes and stories of ‘The Vermont Farm Table Cookbook” bring a little piece of that Vermont spirit into your home kitchen. After 10 years, author Tracey Medeiros has revised and fully updated this cookbook to highlight the dedication of Vermont's farmers. Readers can indulge in the comforting seasonal recipes and farm-fresh flavors this beautiful state offers while experimenting with their garden produce, CSA, or Farmer's market finds, regardless of geography.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Here is the Burrata Salad Tracey talked about from the ‘The Vermont Farm Table Cookbook” IngredientsBasil PestoMakes 1 3/4 cups 2 tightly packed cups of fresh basil leaves3 tablespoons raw pine nuts1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces)3 medium garlic cloves, coarsely chopped 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper1/2 cup extra-virgin olive oil Salad  8 ounces baby spinach, preferably local2 medium strawberries, hulled, and sliced2 tablespoons extra-virgin olive oil1 teaspoon lemon zest2 teaspoons fresh lemon juice1/4 teaspoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper, or to taste  2 (2-ounce) balls fresh burrata cheese, cut in half, preferably Maplebrook Farm1/2 cup shelled pistachios, salted and roasted 1 to 2 tablespoons aged balsamic vinegar, or to taste Kosher salt and freshly ground black pepper to taste Instructions* To make the basil pesto: Place the basil and pine nuts into the bowl of a food processor and pulse several times.* Add the Parmigiano-Reggiano, garlic, salt, and pepper, then pulse several times more. While the processor is running, slowly add the olive oil in a steady stream until well blended and fairly smooth, scraping down the sides of the bowl as needed. * To make the salad: In a large bowl, toss together the spinach and strawberries. In a small bowl, whisk together the olive oil, lemon zest and juice, salt, and pepper until well combined. Adjust seasonings with salt and pepper to taste.* Drizzle over the salad, tossing until well coated.* To assemble: Smear the basil pesto onto a platter. Place the salad in the center of a platter. Place the burrata on top.* Scatter the pistachios on and around the salad. Drizzle the balsamic vinegar on top and around the salad. Season with salt and pepper to taste. Serve at once.Here is a transcript of our interview.Stephanie [00:00:15]:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast where we talk to fellow cookbook authors, food lovers, and anyone interested in the food space in the same obsessive way that I am. And Tracy Madeiros is actually, like, right in line with all my obsessions. She is the author of The Vermont Farm Table Cookbook. And Tracy, you are having your 10th anniversary with this amazing book. How exciting, ten years later, to get, like, a rerelease.Tracey Medeiros [00:00:46]:I was so happy when I received the call asking if I would be interested in revising the first edition, and I said yes.Stephanie [00:00:58]:When you think about your original writing of the cookbook, tell me about that process and why you decided to write it.Tracey Medeiros [00:01:05]:Sure. Well, I was writing a column for the Essex Reporter in Colchester Sun, and I just felt the dedication and the energy from these folks wanting to be in that column. And I thought, why not? Why don't I write another Vermont cookbook? So I asked my editor at the newspaper her thoughts on me turning my column into a book. And years prior, the publishing house, that Countryman Press, had approached me, and they asked me if I ever write another cookbook again, please let them know. So I called the gentleman up who had approached me about writing a book for them, and I said, hey, I'm thinking about turning my column into a book. What are your thoughts? And he said, I love the idea. And I sent him some sample recipes and some profile examples, and he gave me a contract. And that's how the first edition came about.Stephanie [00:02:18]:How many recipes were in the original cookbook?Tracey Medeiros [00:02:21]:The original cookbook had 150 recipes.Stephanie [00:02:25]:Okay. And I had a cookbook that had 170. So about the same amount. How long did it take you to put it all together?Tracey Medeiros [00:02:33]:It takes me, I just work nonstop. The second I get a contract, I just run Stephanie, and it's just all consuming, and it's my life. And I would say about a year. I have that same yeah. So you're like me. You just okay, I get the contract. Because it's a little daunting when you get that contract. It's exciting, but it's daunting because you have that pressure to produce and because you have so many people involved, and people have lives, and they're busy, and farmers are extremely busy. You just have to work nonstop. So I would say about a year.Stephanie [00:03:21]:Your cookbook. The Vermont farm to table cookbook reminds me in some respects. So two things. One, I think Vermont and Minnesota are familiar climate wise. There is a rural aspect to Vermont, but also then you kind of have this liberal city in Burlington. So I feel like my daughter went to college there. So I feel like I have some a bit of a touchstone with Vermont. But when I relooked at all of your recipes in this latest 10th edition, I really got that vibe that I got ten years ago or twelve years ago when I kind of fell in love with cooking as an adult in this farm to table movement. Like buying these really cool ingredients at farmers markets and then seeing what I could turn into them.Tracey Medeiros [00:04:16]:Vermont has always been ahead of the curve food wise. And I just find that the people in this realm are just so inspiring. And like you said, and I hope when readers open this book, they will just feel the love and the dedication. These contributors are just so dedicated, so passionate, and it's just such hard work and they're just so inspiring. And they really do this for community wellness, because being a farmer, it's not a lucrative business.Stephanie [00:04:55]:Right, like writing cookbooks.Tracey Medeiros [00:04:57]:Yeah, exactly. You have to have a love and a passion for it. And these folks really do. And I'm just so fortunate that they trust me with their profiles and their recipes. And I always make sure to send the materials back and I tell them, anything you want me to add or omit or edit, please do. Because my books are really a community cookbook and I want them to also, when I feel their love, I want them to feel my love back to them, my thank you for doing what they do. And like, you obviously you love doing cookbooks and you love food. You have to just love these folks because they help you and inspire you to do what you do and do it well. And I always want them to feel my appreciation, and I'm just so grateful for them over the last all these years doing what I've done.Stephanie [00:06:09]:I think the reason your cookbook really appeals to me too, is because I think I'm a good cook. But I am a home cook and I am always attracted to newspaper columns about recipes because I feel like you have an aesthetic and a point of view that is like you're imagining me standing in my regular kitchen like I don't have all the special supplies. And I felt like when I was reading the cookbook too, that it was super approachable and like food that everyday people can cook. And I know that sounds silly, but a lot of cookbooks, they're more aspirational and beautiful. Yours is like, I can do the things. I can make the Vermont Cheddar soup, I can make these salad dressings.Tracey Medeiros [00:06:56]:Well. That's what's so important to me when I do any of my cookbooks. Exactly what you have stated, Stephanie, that I want someone who doesn't cook that often but wants to cook at home once in a while. So, for instance, I have this wonderful Lebanese salad in there. And I think also when you're trying to educate and the importance of the whole farm to table movement and the reason why you should support your local farmer and the importance you want to have that net as wide as possible, you want to educate and entertain as many people as possible so that movement continues to grow and flourish. And that's why too, when I create these books, they're a recipe book, they're also with the profiles, they're interesting reads. So maybe someone might not try a certain recipe, but they're still learning about that farm and also a travel guide too to entice people to come to this state, but say you can't come to this state, you're still learning about our state.Stephanie [00:08:22]:Yeah, I did feel that because I felt like those farm stories, when you read about a goat cheese farmer, for instance, I might not have access to that person specific goat cheese, but it brings me back to a local goat cheese provider in Minnesota that I know has the same aesthetic or works, that same belief system. And it reminds me like, oh, I need to revisit so and so's farm.Tracey Medeiros [00:08:50]:Exactly. And that is my goal. Too you're walking through the farmers market and you tell yourself, oh, I saw this wonderful recipe utilizing goat cheese. I can't get the Vermont in my town, but I'm going to support my local farmer at this farmers market. And that's the goal, just to keep these farmers on the land and also to inspire the next generation, just to keep this growing and strengthening this, because it really is so important, the local farmer and what they do is just so connected to, again, to community wellness, to our health. And it's just really important to let them know that we appreciate them, we know what they do, we know that their work is hard work and it's just inspiring. It is really inspiring. Too if you think about it, every year, you don't know what you're going to yield.Stephanie [00:09:52]:Yeah.Tracey Medeiros [00:09:52]:And it's just hope and resilience at the end of your growing season what you will yield, and you hope that you will yield a lot, but they still every year are just so dedicated to the so dedicated to the community and year after year not knowing what they're going to yield. And it's pretty amazing how resilient they are.Stephanie [00:10:18]:I think this book speaks to gardeners, too, because I'm also a gardener, so I'm just coming up on starting to thin the beets and thin the Swiss yard and the radishes are finally poking their heads out of the ground. And I'm really feeling inspired with this book to carry it as a companion from my gardening season.Tracey Medeiros [00:10:43]:I love that. That is my goal. Too absolutely. And those who are members say of CSAs, where they exactly, yeah, an overabundance, say of potatoes or leaks that they can go through my cookbooks and say, you know what, this is a great way to use all these potatoes, or this is a great way to use all these tomatoes. So that's my other goal. Too or your garden. Sometimes you yield a lot of zucchini or whatever you're growing in your garden and you can't always give your neighbors extra ingredients that you grow, and that's my goal too. And I know you do a lot of canning. You're a big yes, and that's another wonderful way to utilize extra ingredients.Stephanie [00:11:40]:Yeah, sometimes your neighbors see you coming with that extra bushel of zucchini, and they're not so happy to see you anymore.Tracey Medeiros [00:11:48]:They're like zucchini again. I love zucchini. Zucchini is great, and you can certainly do a lot with that. But it is funny because they're like, oh, no, let me guess. They're excited in the beginning, but after.Stephanie [00:12:00]:The fifth visit, yes, I totally concur. Now, what would you say what I also think is interesting about cookbooks is, like, I can tell you the three most popular cookbook, the recipes in my book, just because I get asked about them all the time. What would you say are your top?Tracey Medeiros [00:12:19]:Well, for instance, in the cookbook, there is oh, my goodness, this Maple Brook Farms Burrata Salad. And it uses local spinach and strawberries, which are in season or soon to be in season where you live, basil pesto and pistachios and aged basalmic vinegar. And what I love about the burrata, especially the one from Maple Brook Farms, they use this old world technique, the stretching of the curd, and they put it into the mozzarella and the filling with some cream, and it's just like this luscious texture. And then you have the texture from the pistachios, which is the crunch, and then you have the sweetness of the strawberries and the spinach. I mean, that is by far one of my favorites because it's very easy to make. And visually, it's beautiful, I have to say, because I'm so fortunate, and I live in such a foodie state, when I get these recipes, I'm just so excited. I feel like it's Christmas, because I'm like, oh, how are they utilizing this? Or, I cannot wait to test this. It's just a joy because they take food very seriously, and it educates me as well, and it's just exciting. And then there's this wonderful Stephanie, let me tell you, walnut tart that you can find towards the end of the book when I tell you I could eat the whole tart, it is so good. It's sinful, but it's just like it's so amazing. And you have the walnuts and then the silkiness of the texture. I mean, it's just wonderful. I just love that dessert, and so many people love it, and it's just divine.Stephanie [00:14:24]:Okay, one more question before I let you go. In the broader context of cookbooks, and just, like, your experience as a recipe developer and a writer, are there one or two cookbooks that have inspired you, just, like, in your career, of, like, they're always on your shelf. You never take them and put them away?Tracey Medeiros [00:14:44]:Well, I love anything that Martha Stewart does. I think she is a genius. I really love I'm inspired by her. I think what she does is amazing. And what I find interesting about her, she's just constantly evolving.Stephanie [00:15:07]:A swimsuit model now, so let's just go there.Tracey Medeiros [00:15:10]:Oh, I know. Fabulous.Stephanie [00:15:12]:Beautiful.Tracey Medeiros [00:15:13]:I love the orange. I love the COVID Fabulous. Of course, julia, I mean, anything that Julia had done, she actually was my inspiration as a young child watching her. And so anything from her, I'm inspired by. So I would have to say definitely those two women. Julia just watching her and just being so animated and really when I say not caring, but just wasn't restricted by the camera. She was who she was in front of the camera. Whether she dropped something or didn't have something, she was her, and it was great. And again, with Matthew just an innovator and constantly cutting edge and creative and having the longevity of that career, it's just so inspiring.Stephanie [00:16:15]:Well, I've enjoyed connecting with you. Tracy madeiros the Cookbook is the Vermont Farm Table Cookbook, and it is in its 10th anniversary. You have over 3004.5 and a half or greater reviews, which is pretty awesome, too.Tracey Medeiros [00:16:33]:Wow.Stephanie [00:16:34]:Yeah. I mean, for Amazon, I just think that's amazing so people can find your book there. Also, I'll put a link to it so that people can directly find you on your website. Are you on social media, too, Tracy?Tracey Medeiros [00:16:49]:Yes. Facebook the Vermont Farm table cookbook. Facebook. And then I have my website, which is tracymaderis.com all right.Stephanie [00:17:00]:And I'll go ahead and put links to that in the show notes. Thank you for spending time with me today. It's been really fun.Tracey Medeiros [00:17:07]:Thank you so much. And I hope you have a wonderful day.Stephanie [00:17:10]:Thanks, Tracy. Bye bye.Tracey Medeiros [00:17:11]:Thank you. Bye bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

  Elizabeth Johnson, a single mother facing a life-altering divorce, embarks on a journey of self-discovery in Latin America and India to establish sustainability, rediscover her ancestral roots, and bridge the culinary gap to make the world a better place. In this episode of big city small town with Bob Rivard, you will be able to: Discover the impact of Ayurveda on wholesome, plant-based cuisine for better health Uncover the sustainability challenges that modern restaurants face and potential solutions Appreciate the significance of preserving cultural heritage through culinary traditions and education Realize the advantages of supporting local produce for overall wellness and community well-being 5. Grasp the crucial role of participating in city elections and reforms for shaping local policies   Elizabeth Johnson, a renowned chef and founder of Pharm Table restaurant, brings a unique perspective to sustainability in the restaurant industry. Born in Honduras and educated at the prestigious Cordon Bleu in Mexico City, Elizabeth has a diverse background that has shaped her culinary approach. She is also a former director of Latin American cuisine instruction at the Culinary Institute of America in San Antonio. Elizabeth's personal journey with Ayurveda, a holistic approach to health, has deeply influenced her commitment to sustainable and health-focused cuisine. She now shares her knowledge and passion for using food as a tool for healing and promoting a balanced lifestyle at her restaurant, Farm Table. The key moments in this episode are: 00:00:19 - Pharm Table Restaurant 00:04:08 - The CIA's Impact on San Antonio Culinary Scene 00:09:10 - Elizabeth's Ayurvedic Philosophy 00:15:34 - San Antonio: Two Cities in One 00:17:05 - San Antonio's Gastronomy and Sustainability Efforts 00:21:47 - San Antonio's Unique Food Culture and History 00:27:08 - Decolonizing Diets and Ayurvedic Principles 00:32:46 - Sustainability in the Restaurant Industry 00:33:48 - Shakeup in the Restaurant Industry During the Pandemic 00:34:40 - Challenges facing the restaurant industry 00:37:49 - The tipping culture 00:41:33 - Food is medicine 00:43:30 - Sourcing ingredients 00:47:30 - City elections and representative democracy For more about Pharm Table, visit https://pharmtable.com

https://www.campbellhousemuseum.org/event/the-farm-table-to-the-gilded-table/ (The Farm Table to The Gilded Table), Sunday, September 25, 2022, is a culinary celebration honoring Ulysses S. Grant's Bicentennial that will include historically inspired foods, libations, and entertainment at both https://www.campbellhousemuseum.org/ (The Campbell House) and https://www.nps.gov/places/white-haven.htm (White Haven). Guests will move between the two historic sites (White Haven: Ulysses S. Grant home-Campbell House Museum: where Grant was a frequent guest) and will dine on historic recipes given a new twist by local celebrity chefs. Food historian Suzanne Corbett and Andy Hahn, executive director of The Campbell House Museum discuss the upcoming event in which proceeds benefit the Campbell House Museum and the Ulysses S. Grant National Historic Site. This is Season 5! For more episodes, go to https://stlintune.com/ (stlintune.com) #usgrant #Stlouis #whitehaven #campbellhousemuseum #guildedage #farm #food #foodhistorian #history

In this episode, we'll learn how a small rice farm near Jacksonville, Florida transformed to include an orchard, farm-to-table restaurant, an event space, and even the chance to take a hike with goats. Scott Meyer and Lindsay Scott are the owners of Congaree and Penn. In our interview today, Scott and Lindsay will explain why they decided to open a restaurant that highlights regional produce and specialty dishes from local chefs as well as how impactful having an agritourism hotspot has been since the start of the pandemic.  Check out Congaree and Penn HERE: https://www.congareeandpenn.com/ Learn more at our website: https://thefarmtraveler.com/ And be sure to follow us on social media! https://www.instagram.com/farm_traveler/ https://www.facebook.com/TheFarmTraveler https://www.youtube.com/farmtraveler Subscribe here: https://podkite.link/FarmTraveler Learn more about your ad choices. Visit megaphone.fm/adchoices

We take a look at three unique farms in and around a small community in Barron County with representatives from PBS Wisconsin's “Around the Farm Table.” A new special edition of the show focuses on a couple making pumpkin seed oil, a flower grower, and a goat farmer.

Inga Witscher is fourth-generation farmer who is also the host of the PBS show, “Around the Farm Table.” This is a show that introduces you to the people who are growing your food. Inga then takes it back to her farm kitchen and show you how to prepare these farm fresh ingredients for your family. Here's the twist in all of this -- she didn't always want to be a farmer. In this conversation, she shares what brought her back to the farm and inspired her to launch the PBS series that brings consumers, just like you, a little closer to where all of those items you bring into your home every day originated. She swaps farm life stories with Inside the Bullseye's host, Amy Pflugshaupt, she gives you a sneak peek of Season 8 of “Around the Farm Table,” and shares a great story about how the hardest part of farming is getting up early to “put the makeup on her Jersey cows' eyes.” (It's a great laugh you wont want to miss). Inga was recently awarded the 2021 Storyteller Award from Slow Food USA. Slow Food USA's vision is to create a world where all people can enjoy food that is good for them, good for the people who grow it and good for the planet. She was on of 20 to receive this honor across 10 categories. All of us here at Inside the Bullseye are excited our last episode to end 2021 is with Inga. We certainly hope you enjoy it! . . To see full episodes of the PBS Series, “Around the Farm Table,” click here (https://video.pbswisconsin.org/show/around-farm-table/). Inga also can make an appearance at your next gathering and sharing a cooking demonstration. To learn more email today: rick@aroundthefarmtable.com. . . This is our final episode of Season 1 of Inside the Bullseye. We are so honored that you have made us a small part of your week. We love having the opportunity to bring you a little closer to the farm. We will be taking some time in January to prepare for Season 2. So, if you have a question you want our team to answer, ASK! Email us at insidethebullseye@genusplc.com. Or send us a message on social media: @insidethebullseye (Facebook and Instagram). We can't wait to get back to the conversation in February 2022, but until then you can catch up on the 2 dozen episode that are streaming now. You can also catch some great video clips, behind the scenes of some of our interviews and learn great nuggets of information that will connect you to the farm. Thank you for an amazing first season! We can't wait to catch up with you in February 2022! --- Send in a voice message: https://anchor.fm/amy-hanson7/message

“Allow the serendipity of the garden’s harvest to decide your menu.” Michael Ballon, farm to table pioneer and friend of the Bildners The taste of summer is a celebration of fresh produce at our local farmers markets. Elisa Spungen Bildner and Rob Buildner recently wrote The Berkshires Farm Table Cookbook: 125 Homegrown Recipes from the… The post The Berkshires Farm Table Cookbook: 125 Homegrown Recipes from the Hills of New England appeared first on Kitchen Chat.

After a hiatus caused by the pandemic, PBS Wisconsin is welcoming back “Around the Farm Table.” We talk to the host and director of the show about what we can expect to see.

This week, I catch up with rural mum Airlie Landale. When Airlie finished school, her family's farm was deep in the millennium drought. After seeing the toll it took on her parents, Airlie left, and never considered a career in ag or a life on the land. But things changed! Airlie is the founder of Farm Table; an online ecosystem for the agriculture industry. It's a business she recently gave up to prioritise being a mum, amongst other projects. Airlie tells it like it is, and she's found early motherhood incredibly tough. But so is she. This is her story. SPONSOR: AgriFocused is a rural based training business that assists farm businesses to gain the skills and knowledge they need to make great decisions, year in year out, and to manage the business side of things with more confidence.You can access FREE hints and tips that can be used right now- just head to the contact section at www.agrifocused.com.au to join their FREE farm business email group.

Commercial agriculture has evolved over the past few decades in a way that has left many farmers with few sales outlets.  A large majority of farmers work with distributors or marketing companies that contract with the farmer to take the farm's raw goods and process them and/or sell them.  The farmer grows it and delivers it.  Often the farmer has one or two, at the most, of these types of relationships.  It typically leaves the farmer exposed and susceptible to commodity market fluctuations and to whatever the marketer has up their sleeve that year.  How could a farmer diversify to protect their livlihood?  Explore value added products (VAP).  Value added products are raw agricultural goods that have been altered, enhanced or processed to have a higher market value and/or a longer shelf life. My friend, Brian Watkins, joined as a guest of the #LeadersTalkCrops series on CropTalk podcast to discuss his journey with creating value added products on his blueberry farm in Michigan.  This one gets way into the weeds.  But trust me, these are weeds you want to venture through if diversifying and leveling up your farm is something you are intersted in.  Until next time, #startcleanstayclean   

Stewarding their land and serving gorgeous meals in Albuquerque's North Valley. What you'll notice when you arrive is a working farm, a restaurant, outdoor spaces purposed into picnic areas, and a team of professionals. This is the brainchild of a father and daughter team. David Montoya purchased the farm forty years ago, rather than seeing it turned into a housing development. Daughter Cherie Montoya who envisioned the working farm could also be serving amazing meals, overlooking a beautiful kitchen garden, the expansive farm and David's cattlefield with grazing cattle.  Today's interview is with Rosa Zamora who weaves together the nine year history of Farm & Table. Rosa's role as Manager, allows us to see the behind-the-scenes--the pandemic pivots and the energy of a terrific team. Chef Steve Riley landed Edible's Local Hero award during the pandemic. A New Mexico native, he is proudly bringing forward the permaculture at the farm with sunchokes, tomatoes, peppers, a new herb garden to name a few. In spite of the pandemic Farm and Chef has kept on as many team members as they can, including Wine Director James Krajewski. Let's not leave out the good work of the rest of the team: Manager Max Wager, Pastry Chef Vanessa Martinez and Lead Line Josh Loveless and Sous Chef Jens Peter Smith. Clearly they recognize their role caring for a farm in the best of times, and eagerly recognize their role of creating a special corner of the world where diners can get into nature, get away from their day to day, and experience a dinner or a picnic...or a subscription! Check out more on Farm & Chef. Follow on IG. When you are in Albuquerque experience this lovely spot on your own. 

It is SO incredibly full-circle and sweet to have my dear friend Lauren Chandler on the podcast today! If you have my book, The Life You Long For, this IS the Lauren who shares the “bullseye” vision with me from chapter two! I know that she's no stranger to most of you and she remains one of my dearest friends to this day! I'm so grateful for her heart and her friendship, and the way that she hears from the Lord. Today, she and I will talk about what it looks like to resist striving and to live from the “bullseye of our Belovedness.” Lauren is an author, worship leader and singer/songwriter and has a love for the Word of God. Her brand new bible study, With Us in the Wilderness, is absolutely rich and beautiful and is available now! I'll talk to you soon!-ChristySupport the show (https://www.patreon.com/christynockels)

Cranberries are a staple on the the Thanksgiving table. This week on Around the Farm Table, Inga and Matt chat with Aurora Prehn about everything that goes into getting them from the marsh to your table! Also, learn to make Inga's Cranberry Infused Vodka!

Welcome to Episode 21 – Today's guest is someone who is having an incredible and positive impact across agriculture and rural Australia. She's someone who is so honest and authentic and what you see is what you get. To me, Airlie Landale is one of the most humble and highly intelligent people I have come across and it's an absolute pleasure to speak with her today. In 2014, she created a database as she began to follow her dream of working hand in hand with her father to learn the ropes of the family business. Little did she know, what she was cultivating would go on to fill one of the biggest resource deficits and play a crucial role in the modernisation of farming businesses across the country – providing them with a single platform for information and connect them in a central place. Today we cover a bit of that story to date, and I feel we only just scraped the surface! - We talk about living the side hustle game & building a business on the side of your day job. - The 'paralysation with perfection' that our society creates with such a fear of failure - We talk about her recent appointment to the board of Rural Aid and the thought process, the moments of self doubt and realising what it is you bring to the table - We talk about the male vs female founders and how Airlie thinks she would've gone raising capital - Probably my favourite part of this chat is where I ask Airlie the advice she would give to young women in Year 10/11 at school about entering the agriculture industry but also life more generally. You find Airlie at www.farmtable.com.au or on all the socials at Farm Table Au or on LinkedIn as Airlie Landale More on Rural aid @ www.ruralaid.org.au Follow us on instagram @HumansofAgriculture or reach out to me directly oli@humansofagriculture.com --- Send in a voice message: https://anchor.fm/humans-of-agriculture/message

Join Margaret McSweeney and Jaime Laurita for a Kitchen Chat with Elisa and Rob Buildner about the farm to table culture in the rolling New England Hills. The Berkshires are are a cultural mecca and food hub thriving with small farms and specialty food. Elisa and Rob's cookbook share and celebrate these homegrown secrets.

“Allow the serendipity of the garden’s harvest to decide your menu.” Michael Ballon, farm to table pioneer and friend of the Bildners The taste of summer is a celebration of fresh produce at our local farmers markets. Elisa Spungen Bildner and Rob Buildner recently wrote The Berkshires Farm Table Cookbook: 125 Homegrown Recipes from the… The post The Berkshires Farm Table Cookbook: 125 Homegrown Recipes from the Hills of New England appeared first on Kitchen Chat.

Chef Elisa Spungen Bildner and philanthropist Robert Bildner discuss their new cookbook, The Berkshires Farm Table Cookbook: 125 Homegrown Recipes from the Hills of New England, as part of our series "Summer in Place." For recipes and more information, visit their website berkshiresandbeyond.com Raw Slaw Et Cetera Farm Serves 4 to 6 This light and slightly sweet slaw can be served as a salad, used as a base for grilled fish or poultry, or even tucked into a sandwich. It’s advisable to prepare double the amount of dressing—mayonnaise, soy sauce, sriracha, and orange juice—and save half to use on the salad the next day, since the vegetables quickly soak it up. 2 tablespoons mayonnaise or vegan mayonnaise 4 teaspoons soy sauce 2 teaspoons sriracha Juice of 1 orange (about ¼ cup) 2 cups finely ribboned cabbage 2 cups finely ribboned kale 1 cup shredded carrot 1 cup shredded gold or Chioggia beet 3 scallions, finely chopped ¼ cup chopped fresh cilantro ¼ cup chopped nuts (walnuts, pecans, or any preferred nut) 1. Whisk together the mayonnaise, soy sauce, sriracha, and orange juice in a large bowl until a smooth dressing is achieved. 2. Add the cabbage, kale, carrot, beet, scallions, and cilantro. Using tongs or your fingers, mix together the slaw, pinching to soften the vegetables. Pour on the dressing to fully coat the vegetables, scatter the chopped nuts on top, and serve.

The final episode of season one of the Post-Wedding Podcast is one that's super close to my heart. In this episode, I interviewed my sister Jessica and her husband Sean about their incredibly beautiful, collaborative Oregon farm wedding.
What made this wedding so special was the magical way everything came together. The major theme of Jess and Sean's wedding was "community." That meant that every element of the wedding, from the music to the flowers, the chuppah to the food, was made by or crafted in collaboration with someone who loves them. And that was incredibly powerful.
The level of thought and detail that went into this wedding is truly breathtaking. They embraced all the things they are passionate about with incredible depth and care. And anything that didn't feel natural and meaningful simply wasn't included.
For anyone in the wedding planning process, here are a few of my favorite takeaways to listen for:
- Working together to form a clear wedding vision (your "north star") from the very beginning.
- Strengthening your relationship through the wedding planning process.
- Accepting and embracing help from friends along the way.
- An in-depth approach to the guest list and seating arrangements.
- A fresh take on how to (not) plan your timeline.
- Lots of details, jokes, love, and joy with some of my favorite people!

NWP welcomes Robert and Elisa Bildner, authors of the Berkshires Farm Table Cookbook! (available now) The best of the Berkshires’ homegrown food from noted farms to esteemed kitchens The Berkshire Hills of western Massachusetts are famous for their unique culture, from scenic views to artistic and literary attractions. But in addition to the region’s classic landmarks, the Berkshires also boast an impressive number of family-run farms. Together with local restaurants, these farms add another feature to Berkshires culture: heartwarming and homegrown food. Telling the story of family-run agriculture through the language of food, The Berkshires Farm Table Cookbook offers 125 recipes to recall the magic of the Berkshire region for readers far and wide. Sweet Corn Pancakes, Carrot Soup with Sage and Mint, Confetti Vegetable and Goat Cheese Lasagna, and more celebrate the lush landscape of the western New England area. Complete with farm profiles and vibrant photographs, The Berkshires Farm Table Cookbook  (#1 Amazon Best Seller) paints a vivid portrait of the relationship between the earth and what we eat. https://berkshiresandbeyond.com/

We are wrapping up our series with Inga Witscher of Around the Farm Table, talking today about communications strategies for women farmers to share our stories. Hear her tips and ideas to present your best barn boot forward when the media visit your farm and advice on feeling comfortable on camera from her seasoned experience hosting the TV show Around the Farm Table. Inga Witscher is a fourth-generation dairy farmer who owns and operates a micro-dairy in western Wisconsin, turning the milk from her 8 grass-fed cows into a raw milk cheddar. She is also the co-creator and host of the PBS series “Around the Farm Table,” highlighting Midwestern farms and artisan food producers.

We’re continuing with Inga Witscher of Around the Farm Table and St. Isidore’s Farmstead Creamery as she shares her personal experience dealing with disaster when her barn and new creamery project burned to the ground. Listen to her inspiring story of resilience, self-care, and the importance of community support to heal and rebuild even stronger. Inga Witscher is a fourth-generation dairy farmer who owns and operates a micro-dairy in western Wisconsin, turning the milk from her 8 grass-fed cows into a raw milk cheddar. She is also the co-creator and host of the PBS series “Around the Farm Table,” highlighting Midwestern farms and artisan food producers.

Today, we dig into a topic near and dear to Inga Witscher: running a diversified farm business. Hear about enterprises she has tried—like a farmstay B&B and growing garlic—that turned out weren’t right for her but provided good lessons. Inga Witscher is a fourth-generation dairy farmer who owns and operates a micro-dairy in western Wisconsin, turning the milk from her 8 grass-fed cows into a raw milk cheddar. She is also the co-creator and host of the PBS series “Around the Farm Table,” highlighting Midwestern farms and artisan food producers.

Inga Witcher of the national show "Around the Farm Table" shares her inspiring farm story, which includes family roots in dairy, a few detours, experience getting a beginning farming loan from FSA, and how she's running a small dairy farm today while hosting a national TV show. Inga Witscher is a fourth-generation dairy farmer who owns and operates a micro-dairy in western Wisconsin, turning the milk from her 8 grass-fed cows into a raw milk cheddar. She is also the co-creator and host of the PBS series “Around the Farm Table,” highlighting Midwestern farms and artisan food producers.

This week’s take on the news relating to rural and regional Australia with Fleur Anderson and Wade Dabinett.AgribusinessGina’s Red Meat Levy Plan:https://www.queenslandcountrylife.com.au/story/6573636/big-red-meat-levy-payers-put-forward-new-industry-reform-plan/https://www.queenslandcountrylife.com.au/story/6577841/hancock-alternative-red-meat-plan-gathers-support/?cs=4707The demand for non-mulesed wool from the fashion industry isn’t welcomed by producers putting uneccesary pressure on practice change - https://www.abc.net.au/news/2020-01-18/wool-producers-under-pressure-to-stop-mulesing-fashion-industry/11871706PoliticsBushfires: Go to The Farm Table for fantastic coverage of relevant Bushfire Assistance and news by State: https://farmtable.com.au/boost-category/2019-2020-bushfires/Fundraising: Where does your money actually go? Have a think before jumping on public campaigns. Hats off to Celeste Barbers campaign breaking $50M at time of recording!! Where does that go? https://www.abc.net.au/news/2020-01-14/celeste-barber-facebook-fundraiser-is-complicated/11861146CommunitySome of the best stories come through at the worst of times. Two initiatives we saw that we thought were ace were:Road Trip For Good - https://www.roadtripforgood.org.au/locale/roadtrip-for-goodIts My Shout - https://www.itsmyshout.com.au/Shout OutsFluxx App - Check out this cracker from Nick Dyer in Alpha, Qld. Its the Uber for freight Fleur reckons: https://www.facebook.com/Fluxxithttp://www.fluxxit.com.auGrace Brennan given Aus Day address honour! How cool is this - Buy From The Bush Founder has been asked to give the Australia Day address. This is exactly what we need to hear this year! Bravo!!FeedbackGreat to hear from Andrew Freshwater, not so great to hear about his experience the last few weeks in his region with air quality. Check out yours here: http://aqicn.org/map/australia/Follow Us:Join the Rural Business Collective community and join the conversation over at Facebook https://www.facebook.com/ruralbusinesscollective/Beating Around the Bush is the podcast of the Rural Business Collective www.ruralbusinesscollective.com.auThis is a Cahoots Radio production edited by Skye Manson www.cahootsradio.comHosted by Wade Dabinett https://www.linkedin.com/in/wade-dabinett-947763167/ and Fleur Anderson https://www.linkedin.com/in/fleuranderson/Let us know your favourite news stories for the week on email - podcasts@ruralbusinesscollective.com.au

From a desire to find useful farm research and analysis tools for her own family... to Australia's number 1 online resource hub for farmers and agribusiness!   Farm Table’s story is a compelling reminder how we all can find a problem and seek to solve it in order to make our industry stronger and better for everyone.   Ladies & gentlemen, meet Airlie Landale - Founder and CEO of Farm Table.   Airlie is an incredible next generation champion for Australian Agriculture, doing her bit to make a very real and tangible difference for farming families nationally. From a small idea, Airlie has dedicated herself to solving a problem for the betterment of all farmers.   In this podcast we interview Airlie, understand her background, learn about the Farm Table story, and get a real insight into what can be achieved when a strong vision, deep passion, real commitment and sheer determination all come together around one simple idea.   Farm Table is Australia's one-stop farming hub online to connect producers, farmers and fishers to agricultural resources, information, opportunities, and, to each other. In doing so, this agricultural platform's suite of services saves you time, improves information flows across the industry and contributes to a connected, collaborative, and innovative Australian agriculture sector.   Enjoy this podcast, we’re sure Farm Table will become one of your 'go to' platforms to help you stay ahead of the game!   Regards, Jeremy

Lylah built her farm and farm businesses in a really unique and special way – not around efficiency, or production but around tables. Grab a cup of coffee and join us at Lylah’s table. Get in touch: Twitter @femalefarmers Instagram @rootedinthevalley Facebook /FemaleFarmerProject www.femalefarmerproject.org Show notes: www.femalefarmerproject.org/the-podcast…h-micha-ide

On Time for Success - Business Owner Moms Edition This week we are interviewing Molly Nesham founder of PersnickeTea Company Get to know Molly Molly Nesham, co-founder of the St. Peters Chess Club, has been teaching and tutoring for more than 30 years. She graduated from General Motors Institute, which is now Kettering University, with a Bachelors of Electrical Engineering in 1981 and worked as an engineer for several years, implementing robots and automation systems and training people to use them; her accomplishments include: inventing a sprue-picker robot for unloading injection molding machines, a robot that makes Nerf balls for Parker Brothers, and an automation system to make Lunchables at Oscar Mayer. In 2006, Molly and her husband opened a Mathnasium Learning Center but left the franchise in 2008 to expand the offerings and form BEST Tutoring, helping more than 200 students to understand Math. Molly has taught high school Math and Science, Logic, Geography and Chess classes, as an advocate for the “Thomas Jefferson” model of classical education for the raising up of leaders and lifelong learners Molly started blending tea for health reasons and organized PersnickeTea to help others deal with similar issues. You can purchase her “Made in Missouri” organic and known-source tea blends at Not Jaded Boutique and Ellbee’s General Store in Wentzville, Sugar Cubed and Kickin It with Kava in St Charles, Farm Table in O’Fallon, and online atPersnickeTea.com and on our Tea Cupboard app. Currently, Molly teaches Math and Personal Finance at Trinity Christian Academy, where she is also the Chess Coach. She is also a Substitute Teacher in the Ft Zumwalt School District. She has fun teaching Tea-ography, Number Sense, and other classes for Homeschooler Link, when she is not writing, designing software, tutoring Math, inventing something, memorizing poetry, or creating new blends of tea. Her plans include hosting more tea tastings and opening a tea processing facility here in Missouri.

  Farm to table is happening all over the country even in a state like Wyoming with one of the most challenging growing seasons. Zach Buchel has found dozens of farms in the Cody Wyoming area who are up to the challenge and are growing to meet the needs of discerning consumers.  He owns and operates FarmTableWest, an online farmer's market in Cody, Wyoming. They distribute food from area farms depending on the time of year and try to make local food accessible to people even in the toughest growing climates in the U.S. Zach says that what really gets him out of bed in the morning, is how food brings people together. That itch eventually led him to creating FarmTableWest, where they put a farmer's face on the local food they distribute to retailers, farmers market and restaurants. Zach says what it is all about its "Connecting Good People. It’s why we do what we do. ....Getting Good Food, from Good People, to Good People is no walk in the park or get rich quick scheme. But, it’s a hell of an adventure that we hope has no finish line." https://farmtablewest.com/

What do you do when your plans turn to ash––literally?! Inga Witscher, host of PBS's Around the Farm Table, chats with Elena about the unique moment she and her husband find themselves in. Just as they were on the cusp of building out a brand new cheesemaking room, their barn and facilities burned down last fall. Now, rebuilding is the new plan. Cutting the Curd is powered by Simplecast.

Today we sit down with Dustin Glasscoe, Co-Founder of Vermont Farm Table.https://www.vermontfarmtable.comProduced by Taylor Kracher, VCET Associate See acast.com/privacy for privacy and opt-out information.

On Time for Success - Business Owner Moms Edition We are interviewing Spring Renee Hansen of Farm Table Creative and Spring Renee Portraits & Design Get to know Spring Renee. Spring Renee was born in NC and first fell in love with photography at the age of eight as a result of being involved in 4-H. When she saw her first images from her pinhole camera she had made, she was smitten. She has been working professionally for 20 years and collecting awards along the way for her work. Spring strives to capture images that evoke emotion and connect the viewer to the time, place and/or subject. No matter what the subject matter may be, color filled or lacking, forgotten or newborn, there is emotion, unspoken stories and beauty within all things. Through her artistic photographic images, Spring creates pieces designed to light a spark in each viewer and to stimulate their own questions and emotions. Spring works and showcases her fine art at her new studio located at Farm Table Creative in O'Fallon, Missouri.

      One of the most unfortunate dilemmas in the food chain is that all over the world, including the US, children are going hungry and yet we waste over 40% of the food we produce.  A comprehensive political solution is not at hand but progress is happening in local communities--utilizing food that was bound for landfills even though it is still safe and nutritious.  The existing cycle of waste is an indefensible contributor to climate change and hunger.   LaSoupe is showing a different path forward. It's founder, Suzy DeYoung, is an experienced Chef who decided that 'enough is enough'; something must be done to waste less and recover food that can be  re-directed to needy families.   Food pantries and other non-profit food distribution agencies are not new; however LaSoupe goes further inmany ways, including tapping the creativity, generosity and compassion of Restaurant Chefs who want to help. Volunteering Chefs are pitching in to prepare delicious soups from foods that were otherwise destined to be wasted; then sharing  through a "Bucket Brigade" to those in need. The result? Food is not wasted; hungry kids are fed; Cooking talents are shared with the less fortunate; young people are inspired; and selfless individuals realize the satisfaction that comes from helping others.  Suzy DeYoung joins the Farm Table to share the keys to this admirable farm to table journey. www.lasoupecincinnati.com

I had a chat with Airlie at Beef 2018 about The Farm Table

Airlie Trescowthick is the founder of The Farm Table https://farmtable.com.au/about-us/– an online platform bringing together the Australian agricultural industry’s knowledge and connecting farmers.Rural Business Collective’s Fleur Anderson spoke to Airlie during her recent national roadshow about why she started the business, and the kind of information farmers and industry representatives are able to access.Airlie has also launched The Farmer Exchange http://ag.farmtable.com.au/exchange-information  -a place where farmers can ask technical questions from their peers and receive answers in a language they understand.

What does it mean to have grit in the classroom? According to the 2017 Washington Teacher of the Year, it takes "doing something hard on purpose, every day." Her message gives students the opportunity to work their brain, and give them the opportunity to be at their best.  Camille Jones is a gritty elementary school teacher in Quincy, Washington.  She is currently her State Teacher of the Year and enjoying the process of connecting with other Teacher's of the Year from across our great land. Camille is in her 7th year teaching, and currently on a roll at Pioneer Elementary as the STEAM Enrichment Teacher for K-3. She studied abroad in Mexico and Spain while getting her degree in Spanish.  She is currently working towards her Master's in Teaching the Gifted and Talented. Farmtableteach.com is her recent project where she hopes to make it into a resource center for all things STEAM education.  Camille’s current Teacher of the Year schedule. STEAM Lab “Looking at every single student to find some abilities and strengths that are going undiscovered.” Camille’s evolving process for becoming a teacher. Her realization in 2008 Spanish degree and going abroad The typical day in the classroom Running with the dog after-school routine “Do something hard, on purpose every single day.” Camille Jones “If we don’t embrace the challenges that all these changes bring we are going to fall behind in school.” “Don’t strive for perfection, strive for progress.” Ryan Holiday How Camille greets her students Hand Shake and greeting by name Struggle in the classroom Connecting with the community outside of school Tech in the Classroom Ipads Computer Science Education Week (coding) Implementing Overwhelming moment during her 4th year.  Teacher of the Year connection with other teachers Writing Processes Word of the day: Perseverate Farmtableteach.com (Camille’s website/blog) Goal for the website Old Mill Steam website Morning Routines “I go with the sun in the morning” Camille Jones Summer = Early morning run with dog, Big Breakfast Winter = a little different routine After-School Veg out Session Homemade Pizza Empire Slice House in OKC (Jon Belt recommendation) Profession other than teaching if forced Bedside Table Tom Rademacher – 2014 Minnesota Teacher of the Year  “It won’t be easy” by Tom Rademacher “The Smartest Kids in the World” Amanda Ripley Books to gift Bucket Book Habit to start implementing One and One card Favorite Smartphone App Theme Music in the background Bueno Vista Social Club Charlie Brown Soundtrack Message to teachers in education “Are we teaching them the skills they need for the future?” Camille Jones Items mentioned in this episode include: April Mass Photography ⇐  Get candid & fun photography at 10% off if you mention this podcast "Mindset" by Carol Dweck & "Grit"  by Angela Duckworth Contact Camille through:  Twitter farmtableteacher.com Review the podcast on iTunes Music Song: I dunno (ft. J Lang, Morusque)  Artist: Grapes  Album: ccMixter   Thank you for checking out this episode of the Teacher Tunnel Podcast. If you haven’t done so already, please take a minute and leave a quick review of the show on iTunes by clicking on the link below. It will help the guests voices and topics to reach even further. Click Here to Subscribe via iTunes Click Here to subscribe via Stitcher

Eins, zwei, drei, g’suffa; Zicke-Zacke-Zicke-Zacke Hoy, Hoy, Hoy! Katy (@klwatts) is joined by April (@AThibert) and Chuck Thibert (@varxint) to talk about the Beau's All Natural Brewing Company Octoberfest Mix Pack and their annual Octoberfest-themed festival in Vankleek Hill. Show Notes: A little bit early for us, a little bit late for you. The Farm Table series has taken over some of our favourite Beau's seasonals including Night Marzen and Beaver River IPEh. The series is inspired by tradition and brewed to style. What determines "to style" - typically the BJCP Guidelines. Beau's Oktoberfest really does have something for everyone - music, food, beer school, midway, beer sports, skateboarding.. Style Profile: Hopfenweisse. I'll admit I felt a bit weird not doing the bike ride this year. I think I'll return to it next year (even though I'll probably ride alone so I can look at the tractors and cows). How much bigger can Oktoberfest get? April likes licking root cellars. Can we agree - hurray for the introduction of hops in beer? Yup, New Belgium's Gruit tastes like a gruit. Style Profile: Baltic Porter. Bring back Ich Bin Ein Bearliner! You can quote me on this! They do accept leftover tokens at the brewery. Sorry :( I'm a bit late with this podcast. I promise I'll be better! Beer List: Farm Table: Märzen - Beau's All Natural Brewing Company Farm Table: Vienna-Style Lager - Beau's All Natural Brewing Company Ginger Wolf - Beau's All Natural Brewing Company Return of the Mumme - Beau's All Natural Brewing Company One Ping Only - Beau's All Natural Brewing Company Subscribe: RSS: http://www.613beer.com/613beercast?format=rss iTunes: http://bit.ly/613BeerCast-iTunes  Google Play: http://bit.ly/613BeerCast-Play Join the Conversation: Facebook: 613Beer - After Dark Twitter: @613Beer Instagram: 613dotBeer Email: katy@613.beer Katy Watts April Thibert Chuck Thibert

Appalachian & Southern Pickle recipes

Up this week, we review: Farm Table IPA by Beau's, Vankleek Hill, ON, 6%alc. Brett Farmhouse Ale by Burdock, Toronto, ON, 7.1%alc. Grandma's Boy Wild Ale Blend by Bellwoods Brewery, Toronto, ON, 7.8%alc. Vermont Blonde by Burdock, Toronto, ON, 5.3%alc.   Keep Calm & Beer On, Luv The Maadmen

Farming is in Inga Witscher’s blood. A fourth generation farmer, Inga talks to host Greg Blais about her passion for sustainable agriculture and her family’s creative solutions for maintaining a viable organic farming business. She is also the host of her own television show – Around the Farm Table. Rachel Perez joins in the studio to give an update on this year’s American Cheese Society Conference, which ran from July 29 – August 1st in Providence, Rhode Island. This program was brought to you by Academie Opus Caseus. “If I do things the way nature intended, there’s a good chance I’ll be able to do that longterm.” [6:13] “We need more small farm cheese makers!” [12:34] —Inga Witscher on Cutting the Curd “It’s important that the FDA comes and reaches out to the cheese community so that we can work on policy that makes sense together.” [33:06] —Rachel Perez on Cutting the Curd

Sisters Antonia and Cherie Montoya are like a microcosm of creative self-employment. Antonia is the founder of Our Gratitude Collective, runs a wellness and gratitude coaching business, and has played music both solo and in various band projects for many years. Cherie is the owner of Farm & Table, a restaurant and farm in Albuquerque's bucolic North Valley that also serves as an unofficial center for a community passionate about locally grown food and artisan food-makers. Both Antonia and Cherie are active in the local business community and regularly host or participate in events promoting both personal wellness and healthy local economies. We were thrilled to have them on the podcast to talk about all these interesting angles and connections between creativity, community, wellness, food, art, family and culture. Host Peri Pakroo is joined by Pyragraph Contributing Editors Jeremy Kinter and Josh Stuyvesant. 

The smokey mountains, moonshine, France and local recipe inspiration. It’s connected, I promise. Guest and blogger Rachel VanDuzer, of Rachel’s Farm Table, joins us for a tasty food inspired episode. p.s. Tracy was right. Take me to another place… The song is titled Tennessee by Arrested Development. Google it for a throwback! A game of horsehoooes!

The smokey mountains, moonshine, France and local recipe inspiration. It's connected, I promise. Guest and blogger Rachel VanDuzer, of Rachel's Farm Table, joins us for a tasty food inspired episode. p.s. Tracy was right. Take me to another place… The song is titled Tennessee by Arrested Development. Google it for a throwback! A game of horsehoooes!

The smokey mountains, moonshine, France and local recipe inspiration. It’s connected, I promise. Guest and blogger Rachel VanDuzer, of Rachel’s Farm Table, joins us for a tasty food inspired episode. p.s. Tracy was right. Take me to another place… The song is titled Tennessee by Arrested Development. Google it for a throwback! A game of horsehoooes!

Television hostess, Inga Witsher describes why she visits and films Wisconsin small family farms.

Inga Witscher is an organic dairy farmer and the star of a new Wisconsin Public TV program called Around the Farm Table, exploring a revolution in farming and connection to the Earth. Founding St.