Podcasts about farm to fork

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

In this flavorful episode, Kevin sits down with renowned Sacramento chef and restaurateur Patrick Mulvaney of Mulvaney's B&L to explore how California's capital blossomed into the official Farm-to-Fork Capital. Discover how the local food industry is cultivating more than just crops; it's growing community connections, food literacy, and even mental health initiatives. From farm-fresh ingredients to unforgettable meals, Patrick shares how chefs and growers are creating lasting memories through the power of food and the people behind it.Eat great food and learn more at: Mulvaney's B&L Green Acres Garden PodcastGreen Acres Nursery & SupplyGreen Acres Garden Podcast GroupIn the greater Sacramento area? Learn how to make your yard Summer Strong and discover water-saving rebates at BeWaterSmart.info.

Join us on a farm tour of the Eastern Townships of Quebec, meet the folks to grow the food and make the wine in the towns of Dunham, Bromont and Frelighsburg.The Eastern Townships of Quebec offer a rich tapestry of agricultural experiences, adventure, and culinary delights, making it a must-visit destination for those who appreciate farm-to-fork dining. We explore this vibrant region, known for its stunning landscapes, mountains local vineyards, and a plethora of agri-tourism opportunities. Our journey takes us through charming towns like Dunham, Bromont, and Frelighsburg, where we stay at the welcoming Gite La Maison Bleu and dine at Espace Old Mill, enjoying meals crafted from locally sourced ingredients. We also visit innovative cideries and partake in activities such as mountain biking and disc golf, all while soaking in the views of the Vermont mountains. Join us as we discover the unique flavors and stories that this nearby region has to offer.Mentioned in this episode:Check out the new Smart Travel Podcast.This week's show is supported by the new Smart Travel Podcast. Travel smarter — and spend less — with help from NerdWallet. Check out Smart Travel at the Link below:Smart Travel Podcast

Mushroom Magic: From Farm to Fork My interview with ARTISAN JOE WEBER Four Star Mushrooms   ABOUT FOUR STAR MUSHROOMS Good For You Nutrient Rich: Loaded with vitamins, minerals, and antioxidants Immune System: Contains modulating beta-glucans High Protein: Low calorie per serving and low in fat Top Chefs - Top Choice Flavor: Packed with umami Versatility: Provides a meaty texture for a variety of dishes Endorsed: Found in hundreds of restaurants across Chicagoland Good For The Planet Regenerative: Turning organic byproducts into mushrooms & then soil Controlled Environment: Cultivated indoors year-round Hyper-Local: Producing in the community we serve A QUALITY COMMITMENT To you and our planet Striving For Negative Waste Production Process Pure Lake Michigan Water No Herbicide, Pesticide No GMO Pure Organic Grown Sustainably For Our Future In the U.S.A.    Discover the ultimate support system designed to empower you every step of the way. Whether managing daily challenges or pursuing your personal goals, this comprehensive solution offers personalized tools, expert guidance, and a compassionate community to keep you motivated and on track. Experience seamless integration into your lifestyle, making your journey smoother and more manageable. Embrace empowerment, control, and success with a support system that truly understands and supports your unique needs. Mushrooms are a powerhouse food that deliver a lot of nutrition for very few calories, making them especially valuable for people focused on healthy eating and blood sugar management. Here are the main health benefits: Mushrooms are the only plant-based food that naturally makes vitamin D from sunlight.   A single portobello has more potassium than a banana. Mushrooms are 90% water — no wonder they shrink when you cook them!   They bring big flavor with umami, helping you cut back on salt without losing taste.   For over 4,000 years, mushrooms have been used in medicine around the world.     1.    Nutrient Powerhouses – Mushrooms are low in calories, fat-free, and packed with B vitamins, selenium, potassium, and antioxidants that support immune health. 2.    Vitamin D Boosters – When exposed to sunlight or UV light, mushrooms are one of the only natural plant-based sources of vitamin D. 3.    Great for Blood Sugar – Their fiber and unique compounds can help with blood sugar control, making them an excellent choice for people living with diabetes. 4.    Flavor without the Salt – Mushrooms are rich in umami, the savory “fifth taste,” which makes them a great way to boost flavor without adding extra sodium. 5.    Ancient & Medicinal – Mushrooms have been used for thousands of years in traditional medicine around the world, from reishi for immune health to lion's mane for brain support.   Nutritional Benefits of Mushrooms Low in calories & carbs → Great for weight management and blood sugar control. Rich in fiber (including beta-glucans) → Supports healthy digestion and helps stabilize blood glucose. Good source of B vitamins (riboflavin, niacin, pantothenic acid) → Support energy metabolism and brain health. Source of selenium & antioxidants → Protect cells from oxidative stress and may support immunity. Contain vitamin D (when exposed to sunlight/UV light) → Helps with bone health and immune function. Provide potassium → Supports heart health and blood pressure regulation.  Health Benefits 1.    Support immune system Certain compounds (like polysaccharides) help activate immune cells. 2.    Improve blood sugar regulation Fiber and low glycemic impact make mushrooms a smart choice for people with diabetes. 3.    Promote heart health Antioxidants, potassium, and beta-glucans may help lower cholesterol and support healthy blood pressure. 4.    Aid in weight management Low-calorie but satisfying, mushrooms add bulk and umami flavor without extra fat or sugar. 5.    May have anticancer properties Some studies suggest compounds in mushrooms may help protect against certain cancers (though more research is needed). 6.    Gut health support Prebiotic fibers in mushrooms feed beneficial gut bacteria. How can our listeners connect with you? Website URL: fourstarmushrooms.com Instagram ENGLISH URL:      @fourstarmushrooms

In episode three of our five-part series spotlighting the chefs behind Visit Vacaville's Farm to Table Dinner 2025, host Alyssa Pardini sits down with Chef Kyle Young—a culinary talent known for blending classic techniques with modern creativity.With experience across fine dining and boutique kitchens, Chef Kyle brings a bold yet thoughtful approach to local, seasonal ingredients. Passionate about sustainability and community, he's as dedicated to mentoring young chefs as he is to crafting unforgettable dishes.Fresh ideas. Local flavors. Big impact.

This week Kevin meets with Annie Mosley from Visit Sacramento to learn all about the new evolution of the upcoming Sacramento Farm to Fork Festival. Annie shares what you can expect at this year's event including: food and drink tastings from across the Americas, live music, celebrity chef demonstrations, workshops and so much more!Visit Green Acres Nursery & Supply at the festival 9/27 and 9/28Learn more at Terra Madre AmericasGreen Acres Garden PodcastGreen Acres Nursery & SupplyGreen Acres Garden Podcast GroupIn the greater Sacramento area? Learn how to make your yard Summer Strong and discover water-saving rebates at BeWaterSmart.info.

The latest figures from the CSO show consumers are paying five percent more on their groceries now than this time last year. Our reporter, Josh Crosbie has been following our food from farm to fork to examine the different costs, that are adding to these prices.

In this episode of the Logistics & Leadership Podcast, Brian Hastings, co-founder and CEO of Veritas Logistics, shares his conversation with Joe Lynch of The Logistics of Logistics podcast on one of the most critical topics in supply chain today: food safety and cold chain logistics.Brian unpacks the practical realities of moving perishable goods “from farm to fork”—why strict compliance with the Food Safety Modernization Act matters, how cold chain integrity is maintained across thousands of miles, and what happens when partners cut corners. Drawing from Veritas's own journey of launching in the middle of COVID and scaling to a $40M+ brokerage, he explains how processes, protocols, and culture drive consistency in an industry where one mistake can jeopardize public trust for decades.From picking the right carrier partners to investing in inspections, seals, temperature monitoring, and constant training, Brian lays out the five pillars that keep Veritas competitive in one of the most demanding logistics sectors. For brokers, shippers, and anyone in food and beverage supply chains, this is a tactical guide to protecting your product, your customers, and your reputation.The Logistics & Leadership Podcast, powered by Veritas Logistics, redefines logistics and personal growth. Hosted by industry veterans and supply chain leaders Brian Hastings and Justin Maines, it shares their journey from humble beginnings to a $50 million company. Discover invaluable lessons in logistics, mental toughness, and embracing the entrepreneurial spirit. The show delves into personal and professional development, routine, and the power of betting on oneself. From inspiring stories to practical insights, this podcast is a must for aspiring entrepreneurs, logistics professionals, and anyone seeking to push limits and achieve success.Timestamps:(00:12) – Veritas's Focus on Food & Beverage Logistics(03:26) – Why Cold Chain Integrity is Non-Negotiable(06:25) – Brian's Background and Founding Veritas During COVID(12:22) – Processes & Protocols: Staying Compliant with FSMA(22:02) – Picking the Right Partners & Carrier Network Standards(24:41) – The Role of Seals in Protecting Product Integrity(29:00) – Managing Temperature Control and Reefer Compliance(34:40) – Culture, Training, and Continuous Improvement at Veritas(42:07) – Five Pillars for Food Safety & Cold Chain SuccessConnect with us! ▶️ Website | LinkedIn | Brian's LinkedIn | Justin's LinkedIn▶️ Get our newsletter for more logistics insights▶️ Send us your questions!! ask@go-veritas.comWatch the pod on: YouTube

On this episode of Destination on the Left, Mike Testa, President & CEO of Visit Sacramento, describes how his destination has diversified their focus to include festivals and events, sports, leisure markets, and culinary. He explains how positioning themselves as America's Farm to Fork Capital has paid dividends, including booking a 10-year contract to host the Terra Madre Americas convention. Mike also discusses why tourism is not for tourists and how that plays into action through Visit Sacramento's work and community partnerships. What You Will Learn in This Episode: Why Mike's long tenure at a single DMO has given him unique insights and influence in the community How Sacramento's diversification from meetings and conventions to include festivals, sports, leisure, and culinary events has dramatically grown annual room nights and economic impact What motivated Visit Sacramento to claim the title of America's Farm to Fork Capital How Visit Sacramento secured high-profile events like the Tower Bridge Dinner and attracted the Michelin Guide to the city, to cement its reputation as a food destination Visit Sacramento's focus on quality of life for residents, and drives deeper community partnerships Strategies Mike and his team have used to build relationships with local leaders and partners How successful event hosting, like the Aftershock Music Festival, has opened doors for additional festivals and conventions Building a New Identity: Sacramento's Creative Leap When people think of top destinations in California, their minds often go straight to San Francisco, Los Angeles, San Diego, or Napa. Sacramento—the state's capital—rarely makes the “must-visit” short list. But as Mike Testa, President and CEO of Visit Sacramento, explains, that's exactly why his team has spent the last several years shaking up expectations and positioning Sacramento as a destination worthy of national and international attention. Mike's approach to make noise, drive results, and never be satisfied with the status quo. When the pandemic hit, instead of waiting it out, Visit Sacramento doubled down on innovation by diversifying its room night sources and investing heavily in outdoor events, festivals, sports, and especially its burgeoning culinary scene. The payoff has been nothing short of remarkable. America's Farm-to-Fork Capital Sacramento sits in the heart of fertile farmland, growing everything from sushi rice to 80% of the nation's caviar. But it wasn't until a local chef pointed out the city's unique agricultural advantage that Mike and his team realized: Sacramento had a rock-solid, authentic claim to the title America's Farm-to-Fork Capital. Visit Sacramento set out to build signature experiences, like the renowned 800-person Tower Bridge Dinner (a highlight that sells out in seconds), a Michelin Guide presence (Sacramento became only the fifth U.S. city to earn this distinction), and a thriving roster of food and wine festivals. Topping it all off, the city soon hosts the inaugural Terra Madre Americas, a massive international celebration of slow food previously held only in Italy, for which Sacramento was selected as the North American host in a 10-year deal. Putting Community First At the heart of Visit Sacramento's strategy is a simple, resonant principle: “Tourism is not about the tourists. It's about improving the quality of life for the people who live here,” Mike emphasizes. This community-first approach runs deep. It means demonstrating the value of tourism to local officials and residents not just through economic statistics, but by contributing to civic life and showing up for critical community projects, events, and diverse groups. Resources: Website: https://www.visitsacramento.com/ LinkedIn Personal: https://www.linkedin.com/in/mike-testa-1082673/ LinkedIn Business: https://www.linkedin.com/company/sacramento-convention-&-visitors-bureau/ Attracting International Brands to Your Destination, with Mike Testa We value your thoughts and feedback and would love to hear from you. Leave us a review on your favorite streaming platform to let us know what you want to hear more o​f. Here is a quick tutorial on how to leave us a rating and review on iTunes!

In the second episode of our five-part series spotlighting the chefs behind Visit Vacaville's Farm to Table Dinner 2025, host Alyssa Pardini sits down with Chef Tim Saenz of Il Fiorello Olive Oil Company. With roots in San Diego's top kitchens—including The Addison, Jeune et Jolie, and The Marine Room—Chef Tim brings serious culinary chops and a deep love for fresh seafood and local ingredients. Destination Vacaville? Let's go! 

The guys talk about how they teach their kids the importance of knowing where food comes from. Then Danny shares about his replacement car, and finally, the last push to buy an HDC ticket before the price goes up.You can get this episode wherever you listen to podcasts.https://creators.spotify.com/pod/profile/homedadchat/episodes/From-Farm-to-Fork--and-Fatherhood-e368pdgLink to Transcript for this episode in comments: #Podcast #AtHomeDad #DadsSupportingDads #Father #Dad #Fatherhood #Brotherhood #Parenthood #Fatherhoodmatters #DadsDontBabysit #HomeDadNet #Dadvocate #HomeDadCon 

In “From Farm to Fork:  A Broker's Guide to Food Safety and Cold Chain Logistics”, Joe Lynch and Brian Hastings, the CEO and Co-founder of Veritas Logistics, discuss the critical role of human-centric logistics and strong partnerships in ensuring the safe and efficient transportation of food. About Brian Hastings Brian Hastings is the CEO and Co-founder of Veritas Logistics, a third-party logistics firm founded in 2020 that prioritizes people and operates with core values of truth, partnership, passion, positivity, and service to provide customized transportation solutions. With over 15 years in the freight brokerage industry, Brian began as a sales executive at TQL, quickly advancing to a respected sales team leader where he helped develop satellite offices. Driven by a desire to challenge industry norms and enhance customer experience, he co-founded Veritas Logistics on the belief that people are at the heart of success. In just three years, he has guided the company to become one of Cincinnati's Best Places to Work and a Fast 55 honoree, earning a positive reputation among shippers and carriers. A respected thought leader, Brian regularly speaks on logistics topics including fraud prevention and sales strategies. His core values of hard work, passion, and personal accountability, forged during his time as a baseball player at the University of Kentucky, continue to guide his professional and personal life. About Veritas Logistics Veritas Logistics is a third‑party logistics firm founded in 2020 and headquartered in Cincinnati, OH (11–50 employees). Created to stand out in a crowded industry, Veritas prioritizes people and operates with core values of truth, partnership, passion, positivity, and service. With over 20 years of combined team experience, Veritas leverages deep logistics expertise and an expansive carrier network to anticipate client needs, process transactions efficiently, and deliver tailored solutions for each shipment. Their culture emphasizes honesty, accountability, continuous improvement, and long-term partnerships powered by high expectations. Veritas prides itself on customized transportation services that align with evolving supply-chain complexities. Key Takeaways: From Farm to Fork:  A Broker's Guide to Food Safety and Cold Chain Logistics In “From Farm to Fork:  A Broker's Guide to Food Safety and Cold Chain Logistics”, Joe Lynch and Brian Hastings, the CEO and Co-founder of Veritas Logistics, discuss the critical role of human-centric logistics and strong partnerships in ensuring the safe and efficient transportation of food. Human Element & Culture are Paramount: Success in cold chain logistics, including food safety and FSMA compliance, relies heavily on dedicated individuals, robust training, and a strong company culture. Veritas Logistics emphasizes that "people are at the heart of success." True Partnerships Drive Food Safety: Effective cold chain management moves beyond mere transactions. Brokers like Veritas build genuine partnerships, anticipating needs and offering tailored solutions to ensure food safety from farm to fork. Customer Focus is a Cold Chain Edge: A deep commitment to the customer experience differentiates brokers in cold chain. Understanding specific temperature needs and transit vulnerabilities is crucial for successful, safe deliveries and maintaining product integrity. Leverage Expertise & Networks: Navigating complex cold chain logistics and strict food safety regulations requires extensive industry knowledge and a strong carrier network. Veritas Logistics' experience and expansive network are vital for compliant solutions. Accountability & Improvement Ensure Integrity: A culture of personal accountability and continuous improvement is essential for food safety and cold chain integrity. This commitment ensures prompt issue resolution and refined processes to prevent spoilage. Brokers Mitigate Risk for Food Security: Reliable logistics brokers play a crucial role in vetting carriers and implementing security measures to protect valuable food shipments from fraud and theft, directly contributing to food security. Training & Process Adherence for Compliance: Comprehensive training on FSMA and cold chain best practices, coupled with strict adherence to protocols like truck washouts and temperature monitoring, forms the foundation for sanitary transportation and compliance. Learn More About From Farm to Fork:  A Broker's Guide to Food Safety and Cold Chain Logistics Brian Hastings | Linkedin Veritas Logistics | Linkedin Veritas Logistics The Logistics of Logistics Podcast If you enjoy the podcast, please leave a positive review, subscribe, and share it with your friends and colleagues. The Logistics of Logistics Podcast: Google, Apple, Castbox, Spotify, Stitcher, PlayerFM, Tunein, Podbean, Owltail, Libsyn, Overcast Check out The Logistics of Logistics on Youtube

In the first episode of our five-part series featuring the chefs from Visit Vacaville's Farm to Table Dinner 2025, host Alyssa Pardini sits down with Chef Megan Smith of Ironwood American Bistro. Megan shares the inspiration behind her vibrant salad course, made with local produce, foraged fennel pollen, and garden-fresh chive blossoms. She also talks about her culinary journey and how she now focuses on teaching approachable, nutrition-focused cooking classes. Destination Vacaville? Let's go! 

If you think farming has nothing to do with your dinner plate, think again.In this episode, we're crossing over to our sister publication, Food For Mzansi's Farmer's Inside Track podcast for a special feature that dives into sustainability and the red meat on your plate.Frik van Rooyen from the Red Meat Producers' Organisation (RPO) joins the conversation with a powerful message about sustainability isn't just a buzzword, but the future of farming.From smarter water use and healthier grazing to cutting back on chemicals and working with nature, he breaks down what it really takes to keep meat not just delicious but affordable and available for all South Africans.

https://www.farmertime.uk/https://justfarmers.orghttps://ahdb.org.ukhttps://farmsunday.orghttps://www.nuffieldscholar.org/agdiversity  Please note: The information provided during this podcast has been prepared for general informational purposes only and does not constitute advice. The information must not be relied upon for any purpose and no representation or warranty is given as to its accuracy, completeness or otherwise. Any reference to other organisations, businesses or products during the podcast are not endorsements or recommendations of Dairy Consulting Ltd or its affiliated companies. The views of the presenter are personal and may not be the views of Dairy Consulting Ltd. The contents of this podcast are the copyright of Dairy Consulting Ltd.

Every Monday Kevin talks high school sports in Connecticut with Dave Ruden from therudenreport.com. If you're craving fresh locally sourced meals this time of year CT Food Girly has you covered. This week she gives her favorite picks for Connecticut's farm-to-table scene. Restaurants where the ingredients are local, the menus are seasonal, and the dishes taste like they were picked this morning... because they probably were. Whether you're a veggie lover, a carnivore with a conscience, or just someone who appreciates a plate that tells a story, these places bring the farm straight to your fork! Yum Image credit: Getty Images

Developing local solutions to complex issues is foundational to global change. When it comes to food insecurity and health services, we recognize the need for local solutions at scale. Joining the show today from Rwanda is Isabelle Kamariza who is the Founder and President at Solid'Africa. She comes on the show to share with us who Solid'Africa works alongside the Rwandan government to improve nutritional outcomes for hospital patients, students and others in the community. We cover a lot of ground in this episode and learn what it looks like actually achieve sustainability when doing work in challenging contexts. Support the Show Through Venmo - @canopyintl Podcast Sponsors The M.A. in Global Development and Justice program at Jessup University prepares students to work across the nexus of justice, community development, and peacebuilding. Learn More About The MAGDJ Online Program Join Camino Quest for a spiritual pilgrimage with other pilgrims on the ancient and amazing Camino de Santiago in Spain. Visit Camino Quest Online Resources and Links from the show Solid'Africa Online Rwanda Inc. by Patricia Crisafulli and Andrea Redmond Conversation Notes Isabelle's journey from feeding the homeless in Belgium to feeding the masses in Rwanda The influence of Matthew 25 and how it compels us into action The power of prayer in starting a ministry to the sick The intersection of healthcare and nutrition insecurity in Rwanda Going from farm to fork (and eventually on to fertilizer!) in making sustainable change The role of social enterprise in building sustainability The value of government regulation and partnership in establishing a nonprofit in Rwanda (it's harder than starting a business!) Social change through community education The Rwandan trajectory from tragedy to case study in development Theme music Kirk Osamayo. Free Music Archive, CC BY License

Key Takeaways From This Episode of the Red Dirt Agronomy PodcastConnecting Dietitians with Agriculture: Sherri organizes tours for dietitians to farms and feed yards, providing firsthand experience of agricultural practices. This helps them understand the full lifecycle of food production.These tours give dietitians confidence in recommending products because they've seen how they're produced. It's about telling the true story of agriculture and nutrition.Addressing Fears and Misconceptions: Sherri creates a safe environment for dietitians to ask questions about agriculture, no matter how basic they may seem. This open dialogue is crucial for dispelling myths and building trust.By addressing concerns head-on, Sherri helps bridge the gap between agriculture and nutrition, fostering a more informed perspective among health professionals.The Humanization of Agriculture: Meeting the people behind the food makes a significant impact. When dietitians connect with farmers and ranchers, they see the human element, making agriculture more approachable.This personal connection helps to counteract negative perceptions of "big ag" and industrial farming, highlighting the dedication and care that goes into food production.Building Confidence in Food Recommendations: After participating in Sherri's tours, dietitians report a significant increase in their confidence in recommending products like beef. This is due to the positive experiences and education they receive.Providing dietitians with accurate information and firsthand experiences empowers them to make informed recommendations, benefiting both their clients and the agricultural community.Sustainable Nutrition for Farmers and Ranchers: Sherri works with farmers and ranchers to improve their long-term health through personalized nutrition coaching. She understands their unique challenges, such as long hours and limited access to grocery stores.By focusing on sustainable, long-term solutions rather than restrictive diets, Sherri helps her clients make healthier choices that fit their lifestyles, enabling them to enjoy a better quality of life. RedDirtAgronomy.com

The California Department of Food and Agriculture's Office of Farm to Fork has announced a $750,000 grant award to support the expansion of the California Nutrition Incentive Program (CNIP).

What We Learned In This Episode of the Red Dirt Agronomy PodcastThe Importance of Delivery Points: Producers need accessible locations to deliver diverse products like white wheat, mung beans, and sesame. Without these nearby delivery points, it's unrealistic to expect them to participate in niche markets.Having accessible delivery points is crucial for producers, especially for specialty crops. Producers need a place to deliver their products quickly and efficiently during harvest.Bridging the Gap Between Agriculture and Food: One of the biggest challenges is connecting production agriculture with the food industry. Farmers think in bulk, but the food business requires consistent supply and specific standards.Bridging the gap between agriculture and the food industry involves addressing differences in how each operates. Farmers typically deal in bulk, while the food industry needs a consistent, year-round supply that meets specific safety and quality standards.The Role of Infrastructure: Infrastructure, especially cold storage, is critical for family farms building direct-to-consumer beef programs. The lack of available infrastructure in rural areas is a significant bottleneck.Infrastructure, particularly cold storage, is essential for family farms aiming to sell beef directly to consumers. The scarcity of such infrastructure in rural areas poses a major challenge.The Consumer's Growing Interest: Consumers are increasingly interested in where their food comes from and are seeking cleaner ingredients. This trend presents an opportunity for local and regional food systems.Consumers are showing more interest in the origins of their food and are actively seeking cleaner, healthier options. This growing awareness creates a significant opportunity for local and regional agriculture.The Franchisable Ecosystem Model: The model Brady is developing—small ecosystems with post-farm infrastructure, delivery points, and value-added processing—can be replicated across the country.Brady's approach of creating small, localized ecosystems with essential infrastructure can be scaled and replicated nationwide. This model supports local agriculture by adding value to specialty crops.The Need for Risk Management: Managing risk is crucial, especially with specialty crops that lack traditional futures contracts. Hedging through contracts with the next point in the supply chain is essential.Effective risk management is vital, particularly for specialty crops without established futures contracts. Securing contracts further down the supply chain helps mitigate potential losses. RedDirtAgronomy.com

The Food Safety Modernization Act (FSMA) compliance deadline is approaching quickly, giving companies less than a year to meet new food safety and traceability requirements. But beyond compliance, why does traceability matter? In this episode, Wiggs Civitillo, Founder & CEO of Starfish,  joins hosts Reid Jackson and Liz Sertl to discuss how product traceability can streamline recalls, reduce food waste, and build consumer trust. Inconsistent data and lack of interoperability are some of the biggest challenges companies face in food traceability. Starfish addresses these challenges by enabling secure, seamless data sharing across the supply chain. Tune in to hear FSMA 204 explained and discover solutions to help companies stay compliant. In this episode, you'll learn: Practical solutions to meet FSMA 204 requirements efficiently The impact of real-time data on food safety monitoring How companies can use traceability to build consumer trust   Jump into the conversation: (00:00) Introducing Next Level Supply Chain (01:41) Challenges and lessons from the IBM Food Trust (05:25) How Starfish connects supply chains (13:58) Recalls, food safety, and consumer trust (19:19) Understanding FSMA 204 and compliance (25:06) Benefits of product traceability (30:39) Wiggs' favorite tech tool   Connect with GS1 US: Our website - www.gs1us.org GS1 US on LinkedIn   Connect with the guest: Wiggs Civitillo on LinkedIn Check out Starfish

This Soil Sisters podcast explores Chef Mollie Engelhart's trek to Sovereignty Ranch. Mollie shares her transformative journey from being a vegan chef in Los Angeles to owning and operating a regenerative ranch in Bandera, Texas, with her family. The conversation delves into her catalyst for change, misconceptions about veganism, and the challenges and insights gained from transitioning to regenerative agriculture. Mollie explains the Sovereignty Ranch business model — including pastured beef, pork, poultry, sheep, dairy (cows, sheep, goats), a farm stand, CSA subscription, and homestead education enterprises. The hospitality venture includes large event and overnight accommodations, a farm-to-fork restaurant, and a brewery that's currently under construction. As a chef, farmer, and mom- Mollie emphasizes the importance of building and supporting local food systems in order to create healthy, resilient communities. The episode is a rich dialogue on environmental stewardship, investing in agriculture, personal sovereignty, and the power of local consumer choices.Make Weekend Plans to Dine at "The Barn" at Sovereignty Ranch - a farm-to-table restaurant & bar by chef farmers in Texas Hill Country open weekly on Saturday/Sundays.Celebrate and Stay a While at Sovereignty Ranch in Bandera, TX.Connect on Social: @ChefMollie | @eatatTheBarn | @SovereigntyRanchTIME STAMPS:00:00 Welcome to Soil Sisters Podcast00:28 Tour of Sovereignty Ranch01:55 Chef Mollie's Intro to Regenerative Agriculture04:03 From Veganism to Regenerative Farming06:19 Challenges and Backlash11:19 Health and Environmental Concerns23:08 Journey to Texas29:45 The Challenges of Starting a Farm30:09 Educating the Public on Regenerative Agriculture30:56 Adventures in Moving to the Ranch34:20 Diversifying Farm Enterprises35:40 The Economics of Farming38:37 Homestead Courses and Community Engagement42:31 The Raw Milk Debate46:48 The Importance of Local Food Systems55:46 Investing in Agriculture01:01:30 Final Thoughts and Contact Information

Podcast: (CS)²AI Podcast Show: Control System Cyber SecurityEpisode: 121: From Farm to Fork: Kristin Demoranville on Food Safety and CybersecurityPub date: 2024-12-31Get Podcast Transcript →powered by Listen411 - fast audio-to-text and summarizationThe intersection of cybersecurity and the food industry takes center stage as Kristin Demoranville, founder and CEO of Anson Sage and host of Bytes and Bites, joins Derek Harp at Hack the Capitol 7.0. This compelling conversation reveals how digital systems impact every aspect of the food supply chain, from farming and production to transportation and storage.Kristin highlights key vulnerabilities, including risks in automated farming equipment, robotic processing lines, and self-driving refrigerated trucks. She advocates for embedding cybersecurity into food safety practices to protect both trust and the integrity of what we eat. As the industry embraces groundbreaking innovations like AI and lab-grown food, addressing these challenges is more crucial than ever.Listeners will gain valuable insights into the urgent need for collaboration, awareness, and action to secure the systems that sustain our daily lives. This dialogue sheds light on the essential role of cybersecurity in ensuring a safe and reliable food supply for everyone.The podcast and artwork embedded on this page are from Derek Harp, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.

The intersection of cybersecurity and the food industry takes center stage as Kristin Demoranville, founder and CEO of Anson Sage and host of Bytes and Bites, joins Derek Harp at Hack the Capitol 7.0. This compelling conversation reveals how digital systems impact every aspect of the food supply chain, from farming and production to transportation and storage.Kristin highlights key vulnerabilities, including risks in automated farming equipment, robotic processing lines, and self-driving refrigerated trucks. She advocates for embedding cybersecurity into food safety practices to protect both trust and the integrity of what we eat. As the industry embraces groundbreaking innovations like AI and lab-grown food, addressing these challenges is more crucial than ever.Listeners will gain valuable insights into the urgent need for collaboration, awareness, and action to secure the systems that sustain our daily lives. This dialogue sheds light on the essential role of cybersecurity in ensuring a safe and reliable food supply for everyone.

Sustainability, animal welfare and forging a connection between producer and consumer is at the core of how things are done at Ellis Creek Farm in Golden Bay. Go to this episode on rnz.co.nz for more details

“My colleague and I went out to Arizona because there was a community that was concerned about the expansion of an egg laying operation, essentially in their backyard. At full capacity, that operation was slated to house 12 million birds. 12 million birds. It's like New York City, but with chickens.” – Brent Kim   We know that what we eat has an enormous impact on billions of animals, our health and the health of the planet. If we fail to change our diets and the food system, the planet will face increasingly severe environmental, social, and economic consequences, many of which are already beginning to unfold. We know this, we know that there is much we could be doing about it, on large and small scales, yet the urgency is not there.  I think the more knowledge we have, the more we are willing to demand change and even change ourselves. So, I wanted to go deeper into the food system to get a better understanding of its impact on public health, the planet, ecosystems and social justice, and mostly - to hear about how we change it. This episode marks the beginning of a special four-part series with some of the experts from the Johns Hopkins Center for a Livable Future.   This conversation is with Brent Kim. Brent is a program officer for the Center's Food Production and Public Health program. His research spans issues from farm to fork with published works on sustainable diets, climate change and industrial food, animal production, food and agriculture policy, soil safety, and urban food systems. He and I talk about much of it, how to change it and solutions for a much better future. Johns Hopkins Center for a Livable Future https://clf.jhsph.edu/ Brent Kim https://clf.jhsph.edu/about-us/staff/brent-kim Unconfined Podcast (from the Center for a Livable Future) https://clf.jhsph.edu/unconfined-podcast  

Sacramento, California, home to the State Capitol, also holds the title of "Farm-to-Fork Capital of the World". Surrounded by fertile farm and ranch land, the city has become a hub for fresh, locally-sourced ingredients and sustainable food practices. This movement celebrates Sacramento's agricultural roots and its commitment to bridging the gap between farmers and consumers. In this episode, host and CEO Michael Delbar is joined by Patrick and Bobbin Mulvaney, the dynamic duo behind Mulvaney's B&L in Downtown Sacramento. Their restaurant is a symbol of the city's food revolution, offering farm-to-table dishes that showcase the region's bounty. Passionate about food education and local food systems, the Mulvaneys are dedicated to fostering stronger connections between those who grow our food and those who enjoy it. Together, Michael, Patrick, and Bobbin discuss the origins of the Farm-to-Fork movement in Sacramento, its impact on the community, and the importance of knowing where our food comes from to build sustainability, resilience, and deeper connections between consumers and the land.

Why it is difficult to navigate California's education data. Revisiting a conversation with NBA Champion Bill Cartwright. Finally, Sacramento's Farm-to-Fork Festival wraps up this weekend with its Street Fair. California's Confusing Education Data

The proclaimed Farm To Fork Capital of America is Sacramento, California where the signature event of the Farm to Fork Festival is the Tower Bridge Dinner. Over 1,000 are on the Bridge to prepare, serve and enjoy a delicious locally grown and sourced dinner by some of the country's top chefs and  Northern California's top farmers. The event is sponsored by Visit Sacramento and Farm To Table Talk's Rodger Wasson is on the Bridge at the dinner with Visit Sacramento's CEO, Mike Testa and two of the featured Chefs: Brock MacDonald of Beast & Beauty and Ceil Rhoodes II of Nash and Proper. The 2024 Tower Bridge Dinner was a terrific start to the Annual Farm To Fork Festival and perhaps an invitation to other parts of the country to challenge Sacramento for the title of Farm To Fork Capital. www.Visitsacramento.com https://www.farmtofork.com/events/the-tower-bridge-dinner/

You may have heard, Mollie Engelhart's name is in the news. A second generation restaurateur, chef Mollie Engelhart leads two locations of her Sage Regenerative Kitchen in SOCAL and has opened a sprawling homesteader/hosting/hospitality business here in Texas, Sovereignty Ranch. But the internet pitchforks are out over her shift to regenerative farming.A vegetarian herself, and longtime vegan, Mollie took it upon herself to learn the intricacies of farming – a practice made familiar by her father and a life spent in the food industry. In doing so, she realized the pitfalls of veganism and the potential benefits of regenerative farming.Our conversation covers this shift in ideology – and in menu offerings – which has ignited fury among the staunch vegan community, how and why she was called to make such a change, working through protests at her restaurants, and what it could mean for her business in the future.We also talk about her experience running brick-and-mortar restaurants in the epicenter of squashed rights, the red-pill moment which led to clashes with her own staff, and our shared pull to Texas, to freedom, and the differences in bureaucracy we've seen since relocating here.Mollie is passionate and informed, a killer combo for anyone looking to shake up well-established norms and expectations. Her methods are the future, and her voice is one we'll be hearing a lot more of in the coming months and years.DISCLAIMER: This podcast is presented for educational and exploratory purposes only. Published content is not intended to be used for diagnosing or treating any illness. Those responsible for this show disclaim responsibility for any possible adverse effects from the use of information presented by Luke or his guests. Please consult with your healthcare provider before using any products referenced. This podcast may contain paid endorsements for products or services.THIS SHOW IS BROUGHT TO YOU BY:QUANTUM UPGRADE | Get a 15 day free trial with code 'LUKE15' at quantumupgrade.io.AND…BLUSHIELD | Use the code LUKE to save 10% off your order at blushield-us.com.AND…PIQUE | For a limited time, get up to 15% off plus a rechargeable frother and cup at piquelife.com/lukeAND…ALITURA NATURALS | As a special gift for my listeners, use code “LIFESTYLIST” for 20% off and FREE SHIPPING in the US on your order at alituranaturals.com.MORE ABOUT THIS EPISODE:(00:00:08) Mollie Engelhart on Her Background in Veganism (00:17:36) Revealing the Hard Truths Related to Farming(00:31:53) Intro to the Wide Benefits of Regenerative Farming(01:02:42) Swift Blowback After Announcing a Reversal on Veganism (01:26:26) Issues & Opportunities in Modern Meat Processing(01:41:50) Surviving as an LA Restaurant During the Plandemic(02:14:38) Spreading the Good Word of Regenerative FarmingResources:• Sage Regenerative Kitchen: sageregenkitchen.com• Sovereignty Ranch:

In this episode, Western Growers Director of Communications, Ann Donahue, talks with Garrett Nishimori, Business Manager at San Miguel Produce. Garrett grew up in a farming family in Oxnard, Calif. He left to attend culinary school, after which he became a chef in a two-star Michelin restaurant in San Francisco. He returned to the family farm 15 years ago. His unique perspective on the “Farm to Fork” movement provides a first-hand account on food waste prevention, the intricacies of the supply chain – and why consumers should all get to know where our food comes from. Tune in to listen to Garrett talk about his family's legacy, the July 2024 acquisition of San Miguel Produce by Grimmway Farms and how realistic FX's “The Bear” is.

https://www.facebook.com/groups/floridafarmfinderhttps://floridafarmfinder.com/ americanfarmsteadhers.com

In this episode of A New American Town by Visit Bentonville, award-winning Chef Soerke Peters joins us to discuss the highly anticipated opening of Mezzaluna Pasteria in downtown Bentonville. Originally from Germany, Chef Peters shares his journey to becoming a renowned chef and falling in love with Italian cuisine.Chef Peters shares the inspiring story of expanding the beloved restaurant from Pacific Grove, California, to Bentonville and his passion for sustainability.  Mezzaluna Pasteria is opening this summer in downtown Bentonville. Learn more at Mezzaluna Pasteria & Mozzarella Bar. IG: Mezzaluna Pasteria (@mezzalunapasteria) FB: Mezzaluna FacebookYou can listen to this podcast on Apple Podcasts, Overcast, Spotify, CastBox, Podcast Casts, Google Podcasts, iHeartRadio, and Podcast Addict. Find us at visitbentonville.com and subscribe to our newsletter. Follow us on Facebook, Instagram, TikTok, X, and LinkedIn.

In this special programme, Anna Hill reports from the second Farm to Fork Summit at 10 Downing Street.The Government says it wants to increase the amount of home grown fruit and veg - after figures released this week who only 17% of fruit and 55% of vegetables eaten in the UK, are produced here. More money will be released to help fruit and veg farmers invest in new equipment.As well as interviewing Prime Minister, Rishi Sunak, we hear from delegates who were invited to the summit about what it could mean for food and farming.Presented by Anna Hill Produced for BBC Audio in Bristol by Heather Simons

The Government says it wants more home grown fruit and veg - after releasing figures that show only 17% of fruit and 55% of vegetables eaten in the UK, are produced here. It's releasing more funding to help fruit and veg farmers invest in new equipment. The announcement come as the Prime Minister hosts his second Farm to Fork Summit at 10 Downing Street. New rules in Wales mean holiday-let owners now have to rent their accommodation out for at least 182 days a year in order to qualify for business rates. It's designed to help develop a fairer housing market for locals, but farmers who have diversified with self catering accommodation in old farm buildings say it's bad news.And we meet the conservation sniffer dog helping to track down rats and ferrets that are threatening seabirds on Rathlin Island off the North East coast of Northern Ireland.Presented by Anna Hill Produced for BBC Audio in Bristol by Heather Simons

We travel to Cass County, IA where Bob Quinn sits down with Kelly + Maggie Muller to talk all things beef - from raising it to selling and cooking it. Catch up on the latest with the Iowa Beef Industry Council and the Coalition to Support Iowa's Farmers.Iowa Beef Industry Council (iabeef.org)Noble Provisions (eatfromfarms.com)Rowe's Red CowsCSIF - (supportfarmers.com)

Do you know who is responsible for the food you eat? Explore the farm-to-fork journey and learn about the real people behind your food. Discover how understanding where your food comes from can empower you to make informed choices for a healthier, more sustainable future.   Read More: Exploring the Farm-to-Fork Journey: Understanding Where Your Food Comes From   More blog posts: Real World Nutrition News You Can Use Schedule a free 30-minute introductory call today to learn how I can help you reach your health and wellness goals. Enroll in the Mini Course: 6 Tips for the Busy Person to Have Sustainable Energy: All-Day Energy Through Food AND Companion Workbook

About the Show:"Feeding the community is not just about sustenance, but about nurturing a sense of togetherness and resilience through local efforts."- Anthony MirisciottaAbout the Guest:Anthony Mirisciotta is the Executive Director of the Spring Creek Food Hub, which operates in Northwest Arkansas with a focus on addressing food insecurity and supporting local agriculture. With a rich background in farming and food systems, Anthony brings years of experience from managing organic farmers cooperatives in Northern Vermont to working with organic wholesalers in California. He has a profound understanding of the need for strong, local food systems and the role technology plays in modern farming. His passion for sustainability and education in the food industry is evident in his work and his plans for the Spring Creek Food Hub, aiming to grow the agency's relationships with local farmers and the wider community.Episode Summary:In this insightful episode of I Am Northwest Arkansas, host Randy Wilburn welcomes Anthony Mirisciotta, who leads the Spring Creek Food Hub, a transformative platform within the local food system. This conversation takes listeners on an educational journey through the intersection of business, culture, entrepreneurship, and life in the Ozarks, focusing on food security and the importance of local farming.Randy engages with Anthony in a deep dive into what makes the Spring Creek Food Hub a unique addition to Northwest Arkansas' vibrant food ecosystem. With the episode intricately woven with SEO-optimized keywords like "food insecurity," "local agriculture," "sustainability," and "regional food systems," the audience is led through Anthony's journey to Arkansas and his strategic vision for expanding the food hub. The summary encapsulates the hub's plans to move into a new, larger facility, the Market Center of the Ozarks, in Summer 2024, exploring the anticipated impact on local communities and the region's agricultural future.Key Takeaways:The Spring Creek Food Hub plays a key role in the aggregation and distribution of local food in Northwest Arkansas, emphasizing farmer recognition and economic viability.Anthony discusses the unique characteristics of working with Northwest Arkansas farmers and the potential for the Food Hub to support small-scale farmers in scaling up their operations.Food insecurity is a major concern for the Food Hub, with intentions to engage in educational initiatives and increase fresh food access to all community members.The upcoming move to the Market Center of the Ozarks will create synergy with the Arkansas Food Innovation Center, further supporting local agriculture and extending food seasonality.The episode underscores the critical nature of community involvement in supporting local food systems and the Food Hub's future goals for educational programming and outreach.All this and more on this episode of the I Am Northwest Arkansas podcast.Important Links and Mentions on the Show*Email Spring Creek Food HubWebsite Spring Creek Food HubSpring Creek Food Hub on FacebookSpring...

Natalie Dyenson, M.P.H. is the Chief Food Safety and Regulatory Officer for the International Fresh Produce Association (IFPA). She has nearly three decades of experience in food safety that encompasses the entire produce supply chain, from farm to fork. In her role at IFPA, Natalie and her team actively work to guide industry on food safety issues and connect with regulators and policymakers to advocate for a science-focused and risk-based approach to food safety worldwide. Having previously served as Vice President of Food Safety and Quality for Dole Food Company, Natalie is an internationally recognized food safety expert with broad and extensive experience leading international food safety programs for produce. She has leadership experience in food safety, public health, and regulatory compliance, leading global teams with a focus on scientific, risk-based program development, strategic planning, regulatory compliance, and quality assurance. Prior to joining Dole, Natalie held food safety leadership roles with both Walmart U.S. and Walmart International divisions. She also worked with Walt Disney Parks and Resorts, where she held various roles in food safety and public health supporting domestic and international operations. Natalie holds a B.S. degree in Microbiology from the University of Iowa and an M.P.H. degree in Infectious Disease Epidemiology and Biostatistics from the University of South Florida. She serves on the Produce Advisory Committee for the U.S. Department of Agriculture National Institute of Food and Agriculture's (USDA NIFA's) Specialty Crop Research Initiative (SCRI) grant, and sits on the Board of Directors for the Center for Produce Safety (CPS). In this episode of Food Safety Matters, we speak with Natalie [29:05] about: How Natalie's experience has given her a well-rounded, global perspective that informs her current work at IFPA The work of IFPA's Food Safety Council to improve food safety worldwide, and how the council represents the Association's international and multi-sectoral community Why IFPA recently became a member of the Global Food Safety Initiative (GFSI), and the Association's goal to reduce redundant audits as part of the GFSI Coalition for Action IFPA's participation in the Codex Alimentarius Commission Committee on Food Hygiene to ensure the produce perspective is part of the discussion as Codex guidance and recommendations are developed IFPA's current priorities for produce food safety achievable through its three strategic objectives The long-awaited U.S. Food and Drug Administration (FDA) Agricultural Water Proposed Rule (Subpart E of the Produce Safety Rule), and IFPA's recently published, anticipatory guidance for industry The increasing concern about Cyclospora contamination of produce, the unreliability of detection methods under development, and strategies that can be implemented to break the cycle of contamination despite lacking effective detection methods. News and Resources New Illinois Bill Aims to Ban Same Four Toxic Food Additives as California Food Safety Act [4:12] EFSA: Poor Hygienic Equipment Design Most Crucial Risk Factor for Persistent Pathogens in Food Production [11:16] GAO, HHS Urge FDA to Develop Implementation Plan for Food Traceability Final Rule [17:50]FDA's Food Traceability Final Rule FAQs, Tools, and Resources USDA Releases Annual Pesticide Residue Report, Finds 99 Percent of Samples Below Benchmarks [20:59] Study Shows Promise of Phage Treatment in Reducing Salmonella on Raw Chicken Breast [22:36] IFPA Industry Guidance on Pre-Harvest Agricultural Water Stop Foodborne Illness Dave Theno Food Safety Fellowship [WEBINAR] February 22, 2024 “Applied Root Cause Analysis: Using Your Results to Effectively Manage Risk” Register for the 2024 Food Safety Summit!Taking place May 6–9, 2024 in Rosemont, Illinois. Register before March 31 for a 10% early bird discount rate, plus use promo code “FSMatters15” for an extra 15% off registration. Yes, that's a total discount of 25%! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com  

“Society has gotten so far disconnected from where their food comes from, that if we can begin with the students, start with children, teaching them how to grow food, they will be much more interested in where their food comes from as they get older. I think that's a very important part of the process” This week on the show, we talk with Kendall Slaughter, he's the farm-to-school coordinator for Springfield Public Schools in Southern Missouri. We'll tour an elementary school designed as a sundial, meet the bunnies and the chickens and hear about how the school system is building a sustainable school garden program and moving towards local food sourcing in school lunches.

Alasdair Keane is on a farm with a difference exploring the tech helping farmers adapt to changing climates. We'll hear from startups tyring to improve how crops are watered and analysing moisture data from space. We also find out how one ice cream company is warming their freezers without the ice cream melting.(Picture: Inside IGS vertical farm)

Walker Farms is located outside the Twin Cities in Minnesota, and they market all their products direct to the customer. Tune in to hear how Andy Walker continues to innovate their products and processes to meet customer needs.

Today's episode is brought to you by AG1 Ignite Your Daily Routine Are you wanting to understand more about agriculture? Want to learn how to read food labels? Natalie & Tara NATALIE KOVARIK TARA VANDER DUSSEN They are an environmental scientist/dairy farmer and a pharmacist/rancher who founded Discover Ag – a podcast + docuseries – whose mission is… The post Farm to Fork: Cultivating Connection with Natalie & Tara |189 appeared first on Melissa Vogel.

In this 6th and final episode of the series, Matthew and Cindy look at the issue of food waste management.Matthew meets Richard Swannell, Director of Impact Growth at WRAP - a climate action NGO (non-governmental organization) and standards-maker.He talks to Richard about the problem of food waste globally and how standards are being used to help address it. And in particular about a new standard - ISO 20001 – which aims to help organizations measure, minimize and manage food waste.As is customary for this series, Matthew and Cindy indulge themselves in tea, coffee and cake.Series | Farm to Fork – the relationship between standards and foodFind out moreISO 20001BSI FoodISO food loss and waste committeeWrapFind and follow The Standards Show on social mediaTwitter/X @standardsshowInstagram @thestandardsshow Get in touch with The Standards ShowSend a voice messageeducation@bsigroup.comSubscribe wherever you get your podcastsSubscribe to The Standards ShowCheck out the websitethe-standards-show

Farm to Fork Festival is being held this weekend at Capitol Mall. “The Beatles Guitar Project Rock Orchestra” performs at the Crest Theater on Sunday. Sacramento students will perform at the Monterey Jazz Festival this weekend.   Farm to Fork Festival Street Fair The final and biggest event of Sacramento's Farm-to-Fork Festival is happening this weekend with the annual street fair on Capitol Mall. It features an impressive line-up of chefs, food demonstrations and concerts as well as some new features. Mike Testa, President and CEO of Visit Sacramento joins us to fill us in on all of the details along with Co-owners of the Sugar Sweetery, Justine and Candice Cabanilla, who will share their Farm-to-Fork journey from their perspective as minority, women and LGBTQ business owners. “The Beatles Guitar Project Rock Orchestra” It could go down as one of the coolest musical collaborations in Sacramento.  It's called “The Beatles Guitar Project Rock Orchestra” ... a mix of rock orchestra, set to some of the Beatles' most iconic hits and it's all happening this Saturday at the Crest Theater. Aside from the music, the performance benefits music education right here in Sacramento. CapRadio's midday classical host, Jennifer Reason, is one of the performers in Saturday's extravaganza and she will be joined on Insight by  Benjamin McClara, music director of the “The Beatles Guitar Project Rock Orchestra.”   Sacramento Musicians at Monterey Jazz Festival The 66th Monterey Jazz Festival is this weekend. Each year the festival also features several student bands, like the Next Generation Women in Jazz Combo, which was created in 2019 to feature top high school women jazz players from across the country. Only six students get in, and this year two of them happen to be from Sacramento. CapRadio's Excellence in Jazz host Avery Jeffry recently sat down with the two students, Paloma Cobbs-Silva and Salome Ospina, to discuss their journey to Monterey. In Sacramento, you can hear Paloma Cobbs-Silva on October 20th at Twin Lotus Thai and Salome Ospina in the upcoming season of the Camellia Symphony. Both students were involved in the “Teagarden Jazz Camp” with the Sacramento Jazz Education Foundation.

Have you ever stopped to wonder how far that produce had to travel to get to your grocery store? Did you know that it likely traveled over 1600 miles to get there and exchanged hands 5 times before landing on the shelves? Mind blowing, right? Shannon O'Malley, CEO and Founder of Brick Street Farms, has been disrupting traditional ways of agriculture since she founded the urban farming company right here in our Sunshine City. Shannon's background as an electrical engineer and her husband's background in technology offered the perfect partnership to bring this dream to life. They use innovative technology to automate their large-scale, vertical farming in shipping containers, which provides a soil-less, climate controlled system, operating independently from land, climate or seasons. Their leafy greens are certified non-GMO, chemical free and wash-free, all grown sustainably using 90% less water and 30% less energy. With their unique "Hub" model, they can produce over 60 acres each month on less than a 1/3 acre city lot. That, my friends, is sustainability in action. They are farm to fork in less than 36 hours! I could go on forever with all the details that will blow your mind, but how about we just dive into the episode and hear it from Shannon herself? I promise it will have you thinking differently about where and how you buy your produce. Want to learn more? Visit their website here. Shop their Farm Store and get your hands on that fresh produce! Hours and location: Brick Street Farms 199 20th St S, St Pete FL 33712 in the Warehouse Arts District Thursday 10 am to 7 pm Friday 10 am to 5pm Saturday & Sunday 10am to 4pm Membership offerings are detailed here. Memberships support their non-profit, Desert Farms Foundation, bringing the farm directly to communities without access to fresh food.

Visit Sacramento's Farm-to-Fork events celebrate 10 years this year. Legends of Wine returns to the steps of the Capitol for the last time, the Tower Bridge Dinner feeds 858 on the iconic span, and two new activations at the Farm-to-Fork Festival join the most impressive music lineup in the festival's history.

Cliff Pollard is the CEO and founder of Cream Co. Meats, which distributes, markets, and directly invests in over 20 small producers and sustainable, regenerative, family-owned farms.   He chats with Dr. Anthony Gustin about what it takes to even the playing field between mainstream and farm-direct distribution.   Many of us don't like to think about what happens to an animal after it leaves a farm and before it winds up on our plates. But as Cliff explains, this middle step is a huge challenge for small, regenerative producers across the country.   They discuss how this “missing middle” infrastructure for farmers to get their products to the consumer has changed over time and how Cliff's team is working to fix our broken system.   You'll also hear about Cream Co.'s exciting Beef-to-Institution program that's bringing grass-fed and finished meat from regenerative farms to 30 public schools in California.   Other topics in this episode include: How many steps in the supply chain it takes to go from farm to fork What happens when animals go from the pasture to commodity processing The difficulties small/medium farmers and ranchers face getting to market (and Dr. Gustin's own first-hand experience) The “spectrum of sustainability” when comparing sustainable vs. regenerative producers  Mobile meat processing units Whether small farms should invest in an online store with direct-to-consumer shipping How you can support small, local regenerative producers   Resource mentioned in this episode: Cliff Pollard's Cream Co. Meats website

In this episode, we dive into brokerages that specialize in moving produce and refrigerated products. Our guest, Royce Neubauer, founder and CEO of SFL Companies, breaks down the challenges and tips and tricks that come with perishable shipping. For more information subscribe to Running on Ice the newsletter or podcast. Follow the Running on Ice Podcast Other FreightWaves Shows Learn more about your ad choices. Visit megaphone.fm/adchoices

Much of the western United States dealt with scorching temperatures over the past week, with some parts of California reaching more than 110 degrees Fahrenheit. That state is in a multiyear drought, and some residents are allowed to water their gardens and lawns only one day per week. Texas, Nevada and New Mexico are also experiencing severe droughts, according to the U.S. Department of Agriculture. So, farmers have to be especially careful about how they use precious resources like water. Marketplace’s Kimberly Adams speaks with Jill McCluskey, a professor of sustainability at Washington State University’s School of Economic Sciences, about how smart tech in agriculture can help.