Podcasts about farm to fork

Pull up a chair as we head to "America's Farm to Fork Capital," Sacramento, for a special in-person episode with James Rasmussen, VP of Arena Programming at Golden 1 Center. Our hosts sit down with James in the Sacramento Kings podcast studio and dig into what makes the city special and things to look forward to for those coming to the Event & Venue Marketing Conference in June. Fresh off a venue tour before recording, we talk about the many features of the arena that make it stand out – including being 100% solar powered and the importance of the solar panels on the roof, giant window walls that can open to cool the venue with the delta breeze, sourcing 90% of their food and beverage from within 150 miles, LEED Platinum Certification, and so much more. We talk through the building's evolution as it approaches its 10th anniversary and their emphasis on designing for the future. We chat through James' career history from working as a security guard at Bob Dylan's house while in college at Pepperdine University to his entry into live events with Arena Network, and many shows and tours he worked on along the way. There's nothing like recording these in-person and you're sure to enjoy this special episode live from halls of Golden 1 Center.James Rasmussen: LinkedIn | EmailGolden 1 Center: Facebook | Instagram | X/Twitter ––––––ADVENTURES IN VENUELANDFollow on Instagram, LinkedIn, Facebook, or X/TwitterLearn more about Event & Venue Marketing ConferenceMeet our team:Paul Hooper | Co-host, Booking, Branding & MarketingDave Redelberger | Co-host & Guest ResearchMegan Ebeck | Marketing, Design & Digital AdvertisingSamantha Marker | Marketing, Copywriting & PublicityCamille Faulkner | Audio Editing & MixingHave a suggestion for a guest or bonus episode? We'd love to hear it! Send us an email.

Una Kelly, Reporter

Welcome to RIMScast. Your host is Justin Smulison, Business Content Manager at RIMS, the Risk and Insurance Management Society.   In this episode, Justin interviews Julia Anna Potts, President and CEO of the Meat Institute, about her career, background, lifelong interest in agriculture and food, and how she joined the Meat Institute following a career in environmental law. The discussion covers the role of the Meat Institute in the food supply chain and how it serves member companies and the food industry in general, through its food safety best practices and a free online course, "The Foundations of Listeria Control." Julia reveals the Protein PACT initiative and explains how food safety relates to risk management with their shared values. She tells how meat processors are good community members. Listen for advice on the culture of safety and how it starts at the very top of the organization.   Key Takeaways: [:01] About RIMS and RIMScast. [:17] About this episode of RIMScast. We will be joined by Julia Anna Potts, the CEO of the Meat Institute. We'll discuss food safety and education, and risk frameworks that the Institute uses to ensure that our food and supply chains are clean. But first… [:47] The next RIMS-CRMP-FED Exam Prep with AFERM will be held on December 3rd and 4th. The next RIMS-CRMP Exam Prep with PARIMA will be held on December 4th and 5th. These are virtual courses. [1:03] Links to these courses can be found through the Certifications page of RIMS.org and through this episode's show notes. [1:11] RIMS Virtual Workshops! On November 19th and 20th, Ken Baker will lead the two-day course, "Applying and Integrating ERM." [1:24] "Managing Data for ERM" will be led again by Pat Saporito. That session will start on December 11th. Registration closes on December 10th. RIMS members always enjoy deep discounts on the virtual workshops. [1:40] The full schedule of virtual workshops can be found on the RIMS.org/education and RIMS.org/education/online-learning pages. A link is also in this episode's notes. [1:52] This episode is released on November 18th, 2025, Day Two of the RIMS ERM Conference in Seattle, Washington. We've covered a lot of ERM ground in the last few episodes. For more ERM, click the link to the RIMS ERM Special Edition of Risk Management magazine in the notes. [2:18] RIMScast ERM coverage is linked as well. Enhance your ERM knowledge with RIMS! [2:24] On with the show! Our guest is Julie Anna Potts. She is the President and CEO of the Meat Institute. She leads the Institute in implementing programs and activities for the association. [2:38] She is an agricultural veteran, previously serving the American Farm Bureau Federation as its Executive Vice President. [2:47] With Thanksgiving coming up next week in the U.S., I thought this would be a great time on RIMScast to talk about food safety, food production, and what another not-for-profit is doing to ensure the safety of our products and the speed and efficiency of our supply chain. [3:07] We're going to have a lot of fun and talk turkey, so let's get to it! [3:12] Interview! Julie Anna Potts, welcome to RIMScast! [3:27] Julie Anna Potts and RIMS CEO, Gary LaBranche, are both part of the Committee of 100 with the U.S. Chamber of Commerce in Washington, D.C. They get together with other association heads across industries. Julie Anna says it is very valuable. [3:44] Julie Anna and Gary were talking in the summer about food safety and about what the Meat Institute does, and Gary invited her to be on RIMScast. [3:57] Justin notes that it is the week before Thanksgiving in the U.S. Juliana says they are doing so much in Washington now, and food safety is always top-of-mind around the holidays. There are lots of turkeys and turkey products being sold in the United States. [4:45] Julie Anna says turkey is cultural for Thanksgiving, and poultry, and how you cook it and handle it in the kitchen is incredibly important for food safety. [5:01] Justin asks, Is fish meat? Julianna says fish is protein, but we don't classify it as meat or poultry. Justin wants to keep the argument going with his family at Thanksgiving. [5:31] Julie Anna says they have lots of arguments around the Meat Institute, like whether ketchup belongs on hot dogs. Julie Anna says the answer to that is no. [5:41] Julie Anna has been at the Meat Institute for a little over seven years. She came in as President and CEO. She has been in Washington for most of her career, since undergrad. She graduated from law school in D.C. and worked at a firm. [5:59] Julie Anna has been in agriculture, representing farmers for years. She went to the Senate as Chief Counsel of the Senate Agriculture Committee. She has been at the Meat Institute for the last seven years. [6:19] Food and agriculture have been central to Julie Anna's career and also to her family life. Her husband grew up on a farm. Julie Anna is two generations off the farm. [6:32] They love to cook, dine out, and eat with their children; all the things you do around the holidays, and gather around the Thanksgiving table. They have passed to one of their three children their love of food traditions. She's their little foodie. [6:52] Julie Anna has a career and a personal life that is centered around food. [7:11] The Meat Institute members are the companies that slaughter animals and do further processing of meat. They are in the supply chain between livestock producers and retail and food service customers. [7:35] To be a general member of the Meat Institute, you have to have a Grant of Inspection from the Food Safety Inspection Service of the USDA. The Federal Grant of Inspection is a requirement to be able to operate and to sell into the market. [7:56] When we look at the capacity we have at the USDA, in the last several months, we're not seeing a decline in capacity, but more emphasis on our Food Safety Inspection Service. [8:18] Through DOGE, voluntary retirements, through additional resources coming in with the One Big Beautiful Bill, and through recruiting, the Meat Institute is seeing its member companies have staffing, even through this government shutdown. They're considered essential, as always.  [8:54] The Meat Institute was established in 1906 for the purpose of addressing food safety and industry issues. Those are Jobs One, Two, and Three, every day. The Meat Institute has all kinds of education it offers to its members. [9:15] The members of the Meat Institute have strong food safety programs. They have HASSA Plans and third-party audits. The Meat Institute helps any member company of any size, from 25 employees to global companies, with education on, for example, Listeria training.   [9:53] The Meat Institute has just launched an online platform that has had great uptake. If you have associates in your business who have never had food safety training, for all levels of folks, there is online, free, and freely available training on how to deal with Listeria. [10:19] All the Meat Institute member companies have significant Food Safety staffing and Food Safety Quality Assurance Programs. Julie Anna praises the people throughout the industry who work in Food Safety for their companies. It's a life-or-death matter. [10:45] Food Safety staff are always seeking to become better, so the Meat Institute has a Food Safety Conference and Advanced Listeria Training (an in-person module). They interface with the regulators, who are partners with the Meat Institute in this.  [11:14] The Meat Institute is always striving for better Best Management Practices across everyone's programs, which are never just the minimum. A philosophy of doing just what is compliant does not get you into the best space. [11:36] The Meat Institute is here to encourage Best in Class, always. Food Safety is non-competitive in the Meat Institute. Everyone across the different-sized companies, from 25 employees to 100,000, can feel comfortable sharing what's working for them. [12:06] That is important when it comes to conferences and other things they do. Let's be candid with each other, because nobody can get better if you're not. [12:17] The Meat Institute has seen cultural issues where CEOs don't think about Food Safety and Quality Assurance because they have great people taking care of it. That's true a lot of the time, until it isn't. [12:42] The tone that needs to be set at the very top of the organization is that this is hugely important for risk management. Hugely important for your brand and your ability to operate. [12:56] The Meat Institute board asked, if we are pushing culture down through the organization, what kinds of questions do I need to ask, not just my Food Safety Team, but everyone, and demonstrating my knowledge, understanding, and commitment to governance of this big risk? [13:31] The Meat Institute created a template of a set of questionnaires for executives. It is a C-Suite document and documentation. [13:47] It's a voluntary questionnaire for a CEO, regardless of company size, indicating that you understand how important this is in ensuring that everything that you push down through your organization, culturally, is focused on Food Safety. [14:05] The link to the Listeria Safety Platform is in this episode's show notes. [14:11] Justin says the structure of the Meat Institute is very similar to the structure of RIMS, with open communications and knowledge-sharing, or else the industry does not grow or improve. [14:27] Justin says it sounds like the industry executives are stepping up their game amid the tumult coming out of Washington. Julie Anna agrees. [14:47] Julie Anna says the Meat Institute has been driving that progress. It is incredibly important. Julie Anna thinks that in a lot of industries, there is a pull and tug between the companies and regulators. [15:07] In the case of meat and poultry inspection and what the Meat Institute does with FSIS, it is a collaboration. The inspectors verify for consumers what the companies are doing to keep food safe. [15:28] It is up to the company to decide how it is going to do this effectively and successfully and get better at it. [15:41] Numerous third parties do audits and help customers across the supply chain, but the responsibility rests with the companies. [15:59] The Meat Institute staff has highly technical people who come out of academia, out of the plant, having done FSQA, Legal, and safety regulations. There are folks who have been in inspection in the government at FSIS. [16:29] The Meat Institute has several staff whose job it is to stay on top of the latest improvements and ensure that everybody knows what those are, and in dialogue with our FSIS inspection leadership here in Washington, D.C. [16:46] The Meat Institute looks to FSIS to make sure that consumer confidence is there. It does nothing for our industry if consumers think that FSIS isn't being an effective regulator. [17:11] The Meat Institute companies have to be the ones that do more than the bare minimum to ensure they're doing the best they can. The Meat Institute's philosophy is always to push further and further. [17:25] There is an expense associated with that. The Meat Institute does its best to help manage that risk for its companies by giving them everything they need to be the best that they can be. [17:40] The Meat Institute has 36 employees. They are very transparent in the Food Safety world. They want non-members to take advantage of all their resources in Food Safety. A lot of the things they offer on education and regulations can be accessed without being a member. [18:14] The Meat Institute has recently joined an alliance to stop food-borne illness and is looking to get more engaged in that organization. That's across several segments, not just meat and poultry. [18:35] The Meat Institute has committed and re-committed over the years to the efforts it makes with its companies. The Meat Institute looks for its companies to be leaders in the Food Safety space. [18:53] Quick Break! The RIMS CRO Certificate Program in Advanced Enterprise Risk Management is our live virtual program led by the famous James Lam. Great news! A third cohort has been announced, from January through March 2026! [19:14] Registration closes January 5th. Enroll now. A link is in this episode's show notes. [19:22] Save the dates March 18th and 19th, 2026, for The RIMS Legislative Summit, which will be held in Washington, D.C. [19:31] Join us in Washington, D.C., for two days of Congressional Meetings, networking, and advocating on behalf of the risk management community. Visit RIMS.org/Advocacy for more information and updates and to register. [19:45] We've got more plugs later. Let's return to our interview with Meat Institute CEO Julie Anna Potts! [19:56] Julie Anna says a lot of our companies are also regulated by the FDA because they do further processing. For example, pizzas with pepperoni, or any number of mixed products that have both FDA and USDA regulatory personnel on site. [20:20] FSIS is, by far, more present and more in tune with what member companies are doing than the inspectors at the FDA. [20:30] Justin asks if restaurants can be members of the Meat Institute. There is a segment of membership called Allied Members, which includes restaurants and grocery stores. If they are not processors, but they are procuring meat and poultry for sale, they are in the meat industry. [21:09] The Meat Institute has had a great deal of interaction on many issues with its retail and food service customers. [21:25] Shortly after she joined the Meat Institute, Julie Anna was handed a mandate from the board to be proactive and lean in on the things consumers are interested in with an initiative to continue to maintain or rebuild trust. [21:48] These are things like food safety, animal welfare, environmental impact, and worker safety. They call this initiative Protein PACT (People, Animals, and the Climate of Tomorrow). Food Safety is front and center in Protein PACT. [22:13] The Meat Institute has a way of focusing its efforts through this lens of improvement in five areas that work together to reassure consumers. When they know that you're working on all these issues and trying to improve, it increases trust in all the above issues. [22:54] Retail and Food Service customers in the industry want to know more and more. They want to know upstream, what are you doing to get better? [23:05] They want to know how they can take the data that you are collecting anonymously and in the aggregate to communicate at the point-of-sale area to ensure that their customers, collectively, are getting what they need? [23:23] Julie Anna saw this recently at H-E-B, a popular grocer in Texas. Julie Anna walked through one of their huge, beautiful, newly renovated stores. The engagement the ultimate customer has is in the store, asking questions of the butcher. [24:07] It's wonderful to be able to say, If you have food safety concerns, we have a relationship that we can give you the knowledge you need to answer those concerns, and it's coming very consistently across the industry. [24:40] Justin asks, When the Meat Institute members lean in, are they leaning in at 85% or 93%? You'll only get ground beef jokes here, on RIMScast! Julie Anna says, it's all good. Justin says those kinds of jokes are called The Manager's Special. [25:17] One Final Break! RISKWORLD 2026 will be held from May 3rd through the 6th in Philadelphia, Pennsylvania. RISKWORLD attracts more than 10,000 risk professionals from across the globe. Guess what! Booth sales are open now! [25:37] This is the chance to showcase your solutions, meet decision-makers face-to-face, and expand your global network. Connect, Cultivate, and Collaborate with us at the largest risk management event of the year. The link to booth sales is in this episode's show notes. [25:53] Let's Return to the Conclusion of My Interview with Meat Institute CEO Julie Anna Potts! [26:16] Julie Anna was an environmental lawyer in private practice. Her work involved the Clean Water Act, the Clean Air Act, the National Environmental Policy Act, and Superfund. One of her clients was the American Farm Bureau Federation (AFBF). [26:42] When Julie Anna left the firm, she moved in as General Counsel to the AFBF, the largest general farm organization in the U.S. Besides environmental law, she worked there in lots of other types of law as General Counsel. [27:06] At the Meat Institute, Julie Anna collaborates with the AFBF. The ag sector in Washington, D.C., is very collaborative. The Meat Institute works closely with the National Cattlemen's Beef Association, the National Pork Producers Council, and the commodity groups. [27:35] Everybody is connected. If you are working on an animal issue, you're going into crop groups and animal health companies. The Meat Institute works with everyone. Their philosophy is, We all get better when we share knowledge. [28:03] That's the basis of the conversation Julie Anna and Gary LaBranche had in the summer about this podcast. The Meat Institute has resources it would love to share on the risk management of food safety issues. [28:20] The Meat Institute also knows consultants and other help outside of the meat industry that they can point people to, as needed. The Meat Institute would love to be a resource to the listeners of RIMScast. You can check out the contact information in the show notes. [29:02] Julie Anna is familiar with risk professionals. She serves on the board of Nationwide Insurance. Nationwide Agribusiness has Food Safety expertise. When Julie Anna practiced law, she worked with clients on helping them manage risk and assess potential outcomes. [30:09] Julie Anna says risk management is one of her favorite topics. How do you plan to recover from a flood after a hurricane? How do you plan for farm animal disease? There are now three animal disease outbreaks that are constantly on their minds at the Meat Institute. [30:31] The Meat Institute helps run tabletop exercises with its companies, sometimes involving government officials, as well. It's New World Screwworm to the South. It's High Path Avian Influenza, which has crossed over from poultry to dairy and beef cattle.  [30:48] Julie Anna continues, We have African Swine Fever, which has not gotten to the United States, thank goodness! All of these require a certain level of preparedness. So we work on it as a policy matter, but we also need to operationalize what happens when this happens. [31:16] The pandemic is a good recent example of what happens when things fall apart. Member companies have a very limited ability to hold live animals if they're not going to slaughter. They don't have anywhere to go. [31:44] The pandemic was an example of what happens when something reduces capacity and the animals start backing up. It's incredibly important that things work. The pandemic was unimaginable to a lot of people. It tested our risk management models. [32:10] Once we were there, dealing with it, we had incredible adaptability to the circumstances we were facing. That only happens if you face certain problems every day to keep that plant running. For member companies, if the plants don't run, the animals don't have a place to go. [32:37] Farmers get a lower price for their animals, consumers have the perception that there's not going to be enough food, and there's a run on the grocery stores. During the pandemic, it righted itself really quickly, once we got some PPE, etc. in place, and some guidance. [32:59] The member companies relied heavily on the CDC to tell them how to get people in so the plants could run. It was difficult for everyone. Julie Anna thinks that we learned a lot from that experience on how to help your company troubleshoot in the moment to keep going. [33:37] Julie Anna addresses how PFAS issues are being handled. It's an EPA issue and a state's issue for regulations on packaging and recycling. The state issues are predominant. Environmental issues are being addressed at the state level. We could end with 50 regimes. [35:04] That's where there's more risk for the Meat Institute and its members, especially companies that sell nationwide. There is very little state regulatory work that the Meat Institute does directly. [35:26] The Meat Institute is examining how to utilize other resources to figure out, with a small staff, how to monitor and stay ahead of these things for our members. That's very much on their minds. The EPA's work has been swinging back and forth between administrations. [36:02] It's hard to convince a business of a good recommendation if the rules are going to change with the next administration. It's a problem of where to invest in things like measuring emissions and what to do to satisfy customers when the rhetoric changes dramatically. [37:04] Justin says we've had a different administration every four years for the last 16 years. He says if he were a business owner, he would do everything he could to make sure the water coming in and going out is clean to avoid verdicts. Nuclear verdicts are through the roof. [37:27] Julie Anna speaks of social inflation by juries wishing to send a message to big corporate entities. She says member companies are dealing with these issues all the time. What's the right amount of rulemaking for effluent limitation guidelines? [38:20] The Meat Institute had opposed what the Biden administration had proposed, given that the number of companies it estimated would not be able to stay in business was close to 80. The Trump administration has backed off and is leaving in place what was there before. [38:52] That's all part of the Federal policy debate in D.C. It does not diminish the commitment its members have to be good community members. They work in their communities. Julie Anna was just down in East Tennessee at a wonderful family company, Swaggerty Sausage. [39:16] They do water treatment. They are beloved in the community because of how they take care of people. They bring in pigs from North Carolina and turn them into sausage. Julie Anna met the fifth generation. He is eight months old. [39:40] Julie Anna had a great visit with people, understanding how their commitment to the environment and animal welfare, and the things they can show their community members that they are doing, works for them. Julie Anna saw how the sausage is made, Justin adds. [40:28] Justin says, You've been such a delight to speak with, and we've learned so much. Is this the busiest time of year for your members, with Thanksgiving coming up, the religious holidays coming up, and then New Year's? Are they keeping Safety at the top of their risk radar now? [40:59] Julie Anna says Our members, and we, keep Safety at the top of the risk radar every single day. It does not get harder during high-volume days. [41:15] There's a spike around Memorial Day, Fourth of July, and Labor Day. There's a lot more turkey happening around Thanksgiving and possibly Christmas, but certainly, hot dogs, hamburgers, sausages, brisket, and all kinds of things. It's cyclical. [41:49] Julie Anna wishes Justin could come into a plant with her, walk through, and see the number of times there are interventions for food safety. X-rays for foreign material. Sprays for certain types of pathogens, and the ways in which the hide is treated. [42:14] It is such a huge part, and they are so proud of what they do. They are happy to show anybody how we continue to hold that up as the most important thing. Worker Safety is also hugely important. We're talking about our humans and what we do to protect them. [42:42] Safety is really important, and it does not receive any less attention at busy times. [42:50] Justin says that's a great sentiment to close on. It has been such a delight to speak with you, and I'm so glad we had the chance to do this. It's going to be especially impactful now, just ahead of Thanksgiving and the religious holidays, and the New Year. [43:16] Special thanks to Julie Anna Potts of the Meat Institute for joining us here on RIMScast just ahead of Thanksgiving 2025. Links to the Meat Institute resources are in this episode's show notes, as is RIMS coverage of Food Safety and related topics. [43:34] Plug Time! You can sponsor a RIMScast episode for this, our weekly show, or a dedicated episode. Links to sponsored episodes are in the show notes. [44:02] RIMScast has a global audience of risk and insurance professionals, legal professionals, students, business leaders, C-Suite executives, and more. Let's collaborate and help you reach them! Contact pd@rims.org for more information. [44:20] Become a RIMS member and get access to the tools, thought leadership, and network you need to succeed. Visit RIMS.org/membership or email membershipdept@RIMS.org for more information. [44:38] Risk Knowledge is the RIMS searchable content library that provides relevant information for today's risk professionals. Materials include RIMS executive reports, survey findings, contributed articles, industry research, benchmarking data, and more. [44:54] For the best reporting on the profession of risk management, read Risk Management Magazine at RMMagazine.com. It is written and published by the best minds in risk management. [45:09] Justin Smulison is the Business Content Manager at RIMS. Please remember to subscribe to RIMScast on your favorite podcasting app. You can email us at Content@RIMS.org. [45:21] Practice good risk management, stay safe, and thank you again for your continuous support!   Links: RIMS-CRO Certificate Program In Advanced Enterprise Risk Management | Jan‒March 2026 Cohort | Led by James Lam RISK PAC | RIMS Advocacy | RIMS Legislative Summit SAVE THE DATE — March 18‒19, 2026 RIMS-Certified Risk Management Professional (RIMS-CRMP) Reserve your booth at RISKWORLD 2026! The Strategic and Enterprise Risk Center RIMS Diversity Equity Inclusion Council RIMS Risk Management magazine | Contribute RIMS Risk Management Magazine: "USDA Budget Cuts Present Food Safety Risks" (May 2025) Meat Institute Meat Institute — Foundations of Listeria Control RIMS Risk Management magazine ERM Special Edition 2025 RIMS Now Upcoming RIMS Webinars: RIMS.org/Webinars   Upcoming RIMS-CRMP Prep Virtual Workshops: RIMS-CRMP-FED Exam Prep with AFERM Virtual Workshop — December 3‒4 RIMS-CRMP Exam Prep with PARIMA — December 4‒5, 2025 Full RIMS-CRMP Prep Course Schedule "Applying and Integrating ERM" | Nov 19‒20, 2025 | April 4, 2026 "Leveraging Data and Analytics for Continuous Risk Management (Part I)" | Dec 4. See the full calendar of RIMS Virtual Workshops RIMS-CRMP Prep Workshops   Related RIMScast Episodes: "Recipes for Success with Wendy's CRO Bob Bowman" "Franchise Risks with Karen Agostinho of Five Guys Enterprises" "Risk Insight with AAIN Leadership and Panda Express"   Sponsored RIMScast Episodes: Secondary Perils, Major Risks: The New Face of Weather-Related Challenges | Sponsored by AXA XL (New!) 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RIMS Virtual Workshops On-Demand Webinars RIMS-Certified Risk Management Professional (RIMS-CRMP) RISK PAC | RIMS Advocacy RIMS Strategic & Enterprise Risk Center RIMS-CRMP Stories — Featuring RIMS President Kristen Peed!   RIMS Events, Education, and Services: RIMS Risk Maturity Model®   Sponsor RIMScast: Contact sales@rims.org or pd@rims.org for more information.   Want to Learn More? Keep up with the podcast on RIMS.org, and listen on Spotify and Apple Podcasts.   Have a question or suggestion? Email: Content@rims.org.   Join the Conversation! Follow @RIMSorg on Facebook, Twitter, and LinkedIn.   About our guest: Julie Anna Potts, CEO, The Meat Institute   Production and engineering provided by Podfly.  

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.

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.