Podcasts about farm to table

"Every community has different values, and every community should have different choices. And that's why local food is so important so that local communities and local farmers can decide what's most important to them and how they want to connect the people who grow our food with the people who are seeking nourishment." —Andy Naja-Riese "The health of our Farmers Market is really dependent upon the health of our farmers." —Tanner Keys   Wonder why local food sometimes costs more, or if it's really worth the effort to shop there? The real story behind farmers' markets is more complicated—and more important—than you might think. Andy Naja-Riese, CEO of the Agricultural Institute of Marin, and Tanner Keys, Cooperative Agreement Manager for the Islands of Remote Areas Regional Food Business Center, have spent years on the front lines of food access. Their work in California and Hawaii gives them a unique view on what it takes to make local food affordable, how certification and regulations shape what you see at the market, and why these markets matter for everyone. Listen in for honest talk about food prices, local farming, organic rules, food as medicine, and how farmers' markets are working to make healthy food available to all. You'll get practical insights, real solutions, and a fresh look at what's possible in your own community. Meet Andy: Andy Naja-Riese brings 17 years of experience in community food systems, public health, and food equity programs & policy. As Chief Executive Officer, he leads AIM's major programs, partnerships, strategic planning, advocacy, and fundraising, including a capital campaign for AIM's Center for Food and Agriculture in collaboration with AIM's Board of Directors. Andy joined AIM in 2018 after spending 10 years working for the Federal government, including the U.S. Department of Agriculture's Food and Nutrition Service.  Andy is currently the Co-Chair of the Marin County Healthy Eating Active Living (HEAL) Collaborative, serves on the Steering Committees of the Marin Carbon Project and Marin Community Health Improvement Plan, sits on the National Farm to School Network's Advisory Board, and represents AIM on the California Food and Farming Network & Food and Farm Resilience Coalition. He received the 2022 CVNL Heart of Marin Award for Excellence in Leadership and the 2023 Farmers Market Champion of the Year award from CAFF. He earned his master's degree from the T.H. Chan Harvard School of Public Health and his bachelor's degree from Cornell University's College of Agriculture and Life Sciences.  He lives with his husband and dog in Sonoma, where he enjoys backyard gardening, cooking farmers market hauls, eating bagels, and enjoying Northern California's natural beauty Website Facebook X Instagram LinkedIn YouTube   Meet Tanner: Tanner Keys grew up in an agricultural community & lifestyle that has instilled a passion for food & land. He has served in various roles with the Hawaiʻi Good Food Alliance (HGFA) beginning in 2022, helping the organization in its beginning years and later leading a project of HGFA, the Hawaiʻi Farmers Market Association. Before that, he served as the Team Leader to the FoodCorps Inc., an AmeriCorps program, from 2019 to 2021. Tanner has a B.S. in Business Administration from the University of Oregon, and it was his service in the Peace Corps (Timor-Leste ʻ16-ʻ18) that led him back to the path of supporting agriculture & food security. LinkedIn Connect with Hawai'i Good Food Alliance Website Instagram Facebook   Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube   Episode Highlights: 01:16 Geography and Food Access: How Location Changes Everything 06:13 Comparing Coasts: East vs West Market Experiences  10:38 Organic vs Certified— What “Certified” Really Means  16:53 Hawaii and California's Diversity  23:40 Making Markets Accessible  27:55 Permanent Market Dreams: Building for the Future  33:57 Are Farmers' Markets Expensive? The Real Price of Local Food   Resources: Podcast S5 Ep 27: AIM— Preserving the Farmer's Market for Everyone with Andy Naja-Riese Part 2S7 Ep1: Boosting a Healthy, Accessible Local Farm-to-Table Revolution with Andy Naja-Riese Part 2

Text me a message!Today's Episode comes to you from Brookfield Vermont where we visit with Kyle Dodda and Betsy Simpson of 1000 Stone Farm. They've got many balls in the air with a wide range of crops from veggies to perennial fruit, eggs and meat, hard cider and a restaurant. They sell retail out of a farmstore, wholesale, CSA & go to a farmers market. This seems like a lot to me for a couple growing on about 5 acres, so I joined them in a conversion to figure out what motivates them and how they manage such a diverse business.Support the showVisit the website to see photos/videos from the visit: https://thefarmersshare.comFollow the show on Facebook and Instagram: @thefarmersshareSubscribe to the YouTube Channel: https://www.youtube.com/@thefarmersshare

Small Bites Radio has been named Top Hospitality Shows on the Planet from 2020–2025, #Bluejeanfood.com named Top Philadelphia Best Philadelphia Lifestyle Blogs and Websites from 2021-2025, Best Philly Food Blogs and Websites 2023-25, Top Philly Food RSS Feeds 2024-2025, nominated by Metro Philly Newspaper 2022-25 Best of Philadelphia Arts & Entertainment, and WINNER of Metro Philly Newspaper Best of Philadelphia Arts & Entertainment in 2023 and 2024.

Paulette Whitney of Provenance Growers in Tasmania is a grower, cook, and the author of Broccoli and Other Love Stories. We explore the world of seeds, soil, and flavour—from the challenges of gardening in Tasmania's unique climate, to Paulette's favourite herbs, root veg, and go-to meals after a long day in the garden. Along the way, Paulette shares how chefs inspire her to try new varieties and how her twin loves of growing and cooking continue to nourish her life. Links Provenance Growers - A thriving market garden and edible plant nursery in Lutruwita, Tasmania, run by Paulette Whitney. They grow produce, plants, and preserves with organic and regenerative methods.  Also featured on Salamanca Market's site: Provenance Growers at Salamanca Market Broccoli & Other Love Stories – Murdoch Books https://www.murdochbooks.com/browse/book/Paulette-Whitney,-Provenance-Growers-Broccoli-&-Other-Love-Stories-9781922616876 Other episodes if you liked this one: Episode 334: Food Farming Revolutionary Joshua Sparkes, a regenerative grower, discusses his experimental, soil-centred practices and deeply respectful approach to the land. It's a meaningful exploration of how observation, experimentation, and a love of soil can shape future-focused, sustainable food systems.  Link Episode 328: Soil, Health and Nutrition This episode features Sam Hamrebtan, a nutritional therapist and sustainable cooking expert. She delves into how growing practices directly influence food quality and nutrition—demonstrating the intimate connection between soil care and what ends up on our plate. Link Please support the podcast on Patreon And follow Roots and All: On Instagram @rootsandallpod On Facebook @rootsandalluk On LinkedIn @rootsandall

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.

Welcome to another episode of the Bentonville Beacon podcast! Today, our host Brandom Gengelbach sits down with two of Northwest Arkansas's most influential changemakers: Chef Matt Cooper, acclaimed owner of Wren Hospitality and Conifer, and visionary real estate developer and restaurateur Paul Esterer. In this inspiring conversation, we dig into what makes Bentonville and the entire NWA region such an energizing place to live, create, and innovate.Matt and Paul share their personal stories of calling Bentonville home and reveal the intentional, values-driven decisions behind their work, including the launch of their latest venture, Wren, a farm-to-table tasting menu restaurant rooted in community, sustainability, and a true sense of place. We explore the evolution of Bentonville's culinary scene, from humble beginnings to national recognition, what it means to be a James Beard Award finalist, and why the town's authentic, curious, and wellness-focused spirit is attracting people from across the country.Tune in as we celebrate the people, passion, and purpose behind Bentonville's growth, and discover how local champions like Matt and Paul are redefining hospitality, building enduring community connections, and helping shape the region's bright future!

Food Fundi at Sugar Rush Park, Ballito, is a farm-to-table café and deli open daily from 7 am to 4 pm, serving hearty breakfasts, wood-fired pizzas, burgers, and freshly baked goods in a relaxed, family-friendly setting with scenic outdoor seating. Guests can also shop from their deli, which offers homemade treats like marmalades, granola, and the signature “Fundi Fire” hot sauce. Radio Life & Style on Facebook · The Morning Show Sponsor: Excellerate Security

Freedom Livestream - August 31, 2025SERIES: Farm to TableTITLE: The Focused FarmerSPEAKER: Tracy DunhamYouTube PlaylistFOLLOWING JESUS: freedomkw.com/life NEW TO FREEDOM? freedomkw.com/im-new GIVE: freedomkw.com/give WATER BAPTISM: freedomkw.com/baptismCARE CLOSET: freedomkw.com/careclosetGROUPS: freedomkw.com/groups ALPHA: freedomkw.com/alphaMissions: freedomkw.com/missions Serve: freedomkw.com/team-member-opportunities Facebook Groups: Connecting Point & Freedom Kids

Fluent Fiction - French: Saint-Antoine Market: Where Tradition Meets Modern Flavor Find the full episode transcript, vocabulary words, and more:fluentfiction.com/fr/episode/2025-08-30-22-34-02-fr Story Transcript:Fr: Le soleil brillait fort sur le marché en plein air du village communal de Saint-Antoine.En: The sun shone brightly over the open-air market in the communal village of Saint-Antoine.Fr: Les étals étaient remplis de fruits colorés, de légumes frais et de produits faits maison.En: The stalls were filled with colorful fruits, fresh vegetables, and homemade products.Fr: L'air embaumait le parfum des herbes fraîches et du pain croustillant.En: The air was fragrant with the scent of fresh herbs and crusty bread.Fr: La clameur des vendeurs et des acheteurs créait une ambiance vivante et joyeuse.En: The clamor of vendors and buyers created a lively and joyful atmosphere.Fr: Mathieu, un fermier du village, se tenait fièrement derrière son étal.En: Mathieu, a farmer from the village, stood proudly behind his stall.Fr: Ses tomates rouges et juteuses brillaient au soleil, tout comme ses courgettes et ses poivrons colorés.En: His red and juicy tomatoes gleamed in the sunlight, as did his zucchinis and colorful peppers.Fr: Il espérait attirer Chloé, une blogueuse culinaire venue de la ville.En: He hoped to attract Chloé, a culinary blogger from the city.Fr: Chloé cherchait toujours des ingrédients uniques pour son blog.En: Chloé was always on the lookout for unique ingredients for her blog.Fr: Mathieu observa Chloé s'approcher, son appareil photo à la main.En: Mathieu watched as Chloé approached, camera in hand.Fr: "Bonjour, Chloé!En: "Hello, Chloé!Fr: Je suis Mathieu," dit-il, avec un sourire chaleureux.En: I'm Mathieu," he said, with a warm smile.Fr: "Mes produits sont les meilleurs de la région.En: "My products are the best in the region.Fr: Laissez-moi vous faire visiter."En: Let me show you around."Fr: Émile, un client régulier et ami de Mathieu, écoutait la conversation.En: Émile, a regular customer and friend of Mathieu, listened to their conversation.Fr: Il aimait les traditions locales et hésitait à voir des étrangers changer le marché.En: He loved local traditions and was hesitant to see outsiders change the market.Fr: "Tu sais, Chloé, ce marché a une longue histoire," dit-il doucement.En: "You know, Chloé, this market has a long history," he said softly.Fr: "Chaque produit a une histoire, une tradition."En: "Every product has a story, a tradition."Fr: "Toutes ces histoires m'intéressent," répondit Chloé.En: "All these stories interest me," replied Chloé.Fr: Elle regarda autour d'elle, inspirée par la diversité des produits et l'énergie du marché.En: She glanced around, inspired by the diversity of products and the energy of the market.Fr: Mathieu se pencha et montra à Chloé ses betteraves violacées.En: Mathieu leaned down and showed Chloé his violet beets.Fr: "Celles-ci ont été récoltées ce matin même," expliqua-t-il.En: "These were harvested just this morning," he explained.Fr: "Je les cultive avec soin, en respectant les traditions de ma famille."En: "I cultivate them with care, respecting my family's traditions."Fr: Émile ajouta, "Ici, nous respectons la nature et la communauté.En: Émile added, "Here, we respect nature and the community.Fr: C'est important pour nous."En: It's important to us."Fr: Chloé réfléchit.En: Chloé pondered.Fr: Elle voulait écrire sur la qualité exceptionnelle des produits de Mathieu, mais aussi sur la richesse des traditions locales.En: She wanted to write about the exceptional quality of Mathieu's products but also about the richness of local traditions.Fr: C'était une décision difficile.En: It was a difficult decision.Fr: Finalement, Chloé annonça, "Je vais écrire sur les deux - la qualité et les traditions.En: Finally, Chloé announced, "I'm going to write about both—the quality and the traditions.Fr: C'est ce qui rend ce marché spécial."En: It's what makes this market special."Fr: En entendant cela, Mathieu se sentit reconnaissant.En: Hearing this, Mathieu felt grateful.Fr: Il comprit l'importance de préserver les traditions tout en accueillant de nouvelles opportunités.En: He understood the importance of preserving traditions while welcoming new opportunities.Fr: Émile, quant à lui, réalisa que le marché pouvait grandir tout en respectant sa véritable essence.En: Émile, for his part, realized that the market could grow while respecting its true essence.Fr: Ainsi, le marché de Saint-Antoine continuait de vivre au rythme de ses habitants, tout en s'ouvrant doucement au monde extérieur, grâce à un équilibre parfait entre tradition et modernité.En: Thus, the market of Saint-Antoine continued to thrive to the rhythm of its inhabitants while gently opening up to the outside world, thanks to a perfect balance between tradition and modernity. Vocabulary Words:the stall: l'étalthe clamor: la clameurthe farmer: le fermierjuicy: juteusesthe vendor: le vendeurthe buyer: l'acheteurthe glitter: brillaientthe zucchini: la courgettethe pepper: le poivronthe diversity: la diversitéthe beet: la betteravethe essence: l'essencefragrant: embaumaitthe bread: le painthe opportunity: l'opportunitéto thrive: vivrethe village: le villagethe tradition: la traditionthe blogger: la blogueusethe region: la régionthe market: le marchéthe tradition: la traditionto inspire: inspiréeto cultivate: cultiverthe quality: la qualitéthe rhythm: le rythmethe inhabitant: l'habitantto hesitate: hésitaitto announce: annoncerthe care: le soin

Send us a textJerome is a fun, friendly, affluent man with a good education and a strong family. What happens when this humble Southerner discovers his long buried family ties, and that he is the brother of the most notorious cannibal in American history?Music By:Snail Poison – Bone FlagSuperMash – Dark Wind Beat Mekanik – Long Way HomeSmallpox - Squeal like a pig, NedPlease subscribe through Buzzsprout, Stitcher, Spotify, Podchaser, or iTunesFind me on social media on Instagram Facebook and Twitter, or email me direct at AScaryHomeCompanion@gmail.comSupport our PATREON page! And check out the Redbubble merch shop. Support the showSupport the show

The President of The CT Farm Bureau Paul Larson talks to us about real farm fresh food and how the crops are doing this season.

On this Salcedo Storm Podcast:Chris and Sean talk about the virues of home gardens and the deficit of good conservtive talk radio. 

Freedom Livestream - August 24, 2025SERIES: Farm to TableTITLE: Rotting on the VineSPEAKER: Dave HancockYouTube PlaylistFOLLOWING JESUS: freedomkw.com/life NEW TO FREEDOM? freedomkw.com/im-new GIVE: freedomkw.com/give WATER BAPTISM: freedomkw.com/baptismCARE CLOSET: freedomkw.com/careclosetGROUPS: freedomkw.com/groups ALPHA: freedomkw.com/alphaMissions: freedomkw.com/missions Serve: freedomkw.com/team-member-opportunities Facebook Groups: Connecting Point & Freedom Kids

We meet Matt Straus, owner and operator of the Heirloom Lodge in Housatonic, MA. Matt describes his menu as "a culinary intersection of a rustic, ingredient, fruit-and-vegetable-driven approach to cooking, and classical European cuisine." Ray Graf hosts.

What does it take to turn six acres into a destination for food, flowers, and connection?  On this episode of the Thriving Farmer Podcast, Michael talks with Julie Warpinski, founder of Rosewood Farm in Sugar Grove, Illinois. Drawing on her background as a chef, Julie has transformed six acres into a vibrant destination for seasonal produce, fresh flowers, and memorable events. From CSA programs and farm camps to weddings and cooking classes, Rosewood blends the beauty of farm life with the joy of gathering. In this episode, you'll hear: From Kitchen to Field – How Julie's culinary roots inspired her journey into farming [0:57] Hands-On Learning – The types of classes and educational programs offered at Rosewood [8:07] Seasonal Growing – How Rosewood produces fresh vegetables and flowers throughout the year [10:31] Marketing the Farm – The strategies Julie uses to reach and engage her customers [16:18] Life on the Farm – What a typical day looks like and how Julie manages her time [27:47] Sustainability in Practice – Julie's perspective on long-term living and working on the farm [31:02] Serving the Community – Where Rosewood's customers come from and how they connect with the farm [40:50] Words of Wisdom – Julie's advice for leaving a corporate job to start a farm [43:38]   Don't miss this episode if you're curious about blending good food, community spirit, and sustainable farming into one thriving business.   About the Guest: Former chef turned passionate farmer, Julie founded Rosewood Farm to reconnect people with the source of their food. What began as a personal journey has grown into a thriving community hub focused on naturally grown produce, fresh-cut flowers, and hands-on education. Rosewood Farm hosts seasonal events, farm camps, and cooking classes to inspire a deeper appreciation for sustainable living.   Connect with Rosewood Farm:

Freedom Livestream - August 17, 2025SERIES: Farm to TableTITLE: The Discerning FarmerSPEAKER: Tracy DunhamYouTube PlaylistFOLLOWING JESUS: freedomkw.com/life NEW TO FREEDOM? freedomkw.com/im-new GIVE: freedomkw.com/give WATER BAPTISM: freedomkw.com/baptismCARE CLOSET: freedomkw.com/careclosetGROUPS: freedomkw.com/groups ALPHA: freedomkw.com/alphaMissions: freedomkw.com/missions Serve: freedomkw.com/team-member-opportunities Facebook Groups: Connecting Point & Freedom Kids

Farm tour #7. Today we interview farmer Tony Eash, from Triple E farms. Triple E Farms is a family-run raw dairy and livestock farm in West Virginia, operated by brothers Tony and Phil. Farming since childhood, they grew up raising animals on pasture and chose a regenerative path after the sudden loss of their father. Today they produce 100% grass-fed, pasture-raised, non-GMO beef, pork, poultry, and raw dairy, combining traditional practices with appropriate modern technology to provide pure, nutrient-dense food for their family and community.Key topicsTransition from conventional dairy to regenerative farmingCommunity support and resilience after personal lossWest Virginia's raw milk laws and policy changesWorking with Amish partners for poultry and turkey supplyAdvice for aspiring farmers entering regenerative agricultureTimestamps  00:00:00 Challenging perceptions of farmers and profitability 00:01:00 From Amish roots to dairy farming in Virginia 00:03:00 Turning away from commercial chicken houses 00:04:00 Starting with broilers and expanding to pigs, beef, and dairy 00:08:00 Growing up on a small hobby farm and making hay 00:12:00 Losing his father and coping through work 00:14:00 Mennonite community support after tragedy 00:18:00 Building a raw milk customer base 00:20:00 Raw milk laws in West Virginia 00:26:00 Questions to ask when buying milk or visiting farms 00:28:00 Testing, cleanliness, and raw vs. pasteurized costs 00:32:00 Balancing full-time jobs with farm demandsConnect with Triple EWebsiteInstagramFollow the tour on YouTube

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! 

This week, Doug Stephan talks with Janelle Maiocco, Founder and CEO of Barn2Door (Barn2Door.com) — the all-in-one software platform helping independent farmers sell directly to local customers. From streamlining online and in-person sales to simplifying marketing and farm management, Barn2Door empowers farmers to keep more profit, save time, and connect with buyers anytime, anywhere.Janelle shares how Barn2Door has grown to serve thousands of farms in all 50 states, why technology is becoming essential for farm-to-table success, and how her deep roots in agriculture and food have shaped her mission to help farmers thrive in today's market.Whether you're a farmer, foodie, or just love supporting local, this conversation will inspire you to think about where your food comes from — and the technology making it easier to get it there.

In this episode of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William McStringer explore the vibrant food culture of Vancouver Island through the lens of community and collaboration. Jonathan, in his role as president of the North Vancouver Island Culinary Association (NVICA), discusses the association's mission to unite chefs, cooks, culinary students, and food producers in advancing the culinary arts across the region. The conversation dives into how NVICA promotes professional growth, champions local products, and supports signature events like Food Day Canada. From organizing skill-building workshops to creating mentorship opportunities for emerging talent, the association plays a pivotal role in both preserving culinary traditions and encouraging innovation in the kitchen. As always, the Edible Valley Podcast serves as a storytelling hub, giving voice to farmers, fishers, food artisans, and restaurateurs whose work defines Vancouver Island's unique food identity. Jonathan and William share how these stories inspire greater community engagement and how listeners can get involved—whether by joining NVICA, attending local food festivals, or simply supporting island-grown products. This episode is a celebration of connection, passion, and the shared commitment to keeping Vancouver Island's culinary culture thriving for generations to come. #EdibleValley, #NVICA, #FoodDayCanada, #CulinaryCommunity, #CF, #ChefFrazier, #WACS, #WorldChefs, #CulinaryFederation, #ChefLife, #CulinaryArts, #SupportLocal, #FarmToTable, #Foodie, #Podcast, #NewPodcast, #ListenNow, #ChefsOfInstagram, #EatLocal, #LocalFoodLove, #Gastronomy

Sustainability and locality has amplified hugely here in Dubai in recent years but despite that, true farm to table dining remains very rare here in the UAE. We speak to one restaurant that does chef-farmer collaborations and seasonally-curated menus. We also look at 21Grams team’s newest opening in Alserkal focusing on pies. Food writer extraordinaire Courtney Brandt fills us with the weird and wonderful headlines from the world of food. William Mullally gives us updates on the biggest events to look forward to in the UAE and of course, about his recent interview with the one and only Lindsay Lohan. And we meet the drums teacher taking Dubai's kids viral.See omnystudio.com/listener for privacy information.

During the summer, farmers markets are all over the city, home gardens are in full swing, and local chefs lean into promoting seasonal ingredients. All this got us thinking about Chicago's farm-to-table restaurants. Decades after the term took off, we sat down with The Infatuation's Adrian Kane and John Ringor to discuss how the movement has evolved and some of Chicago's best farm-to-table restaurants.  Check out our map of the restaurants we talked about on Overlook.  Good News: Movie at the Farm Want some more City Cast Chicago news? Then make sure to sign up for our Hey Chicago newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 Learn more about the sponsors of this Aug. 6 episode: Paramount Theatre Overlook Maps Window Nation Chicago Association of Realtors Become a member of City Cast Chicago. Interested in advertising with City Cast? Find more info HERE

EXCLUSIVE: Behind the Mitten PodcastAmy Sherman of Behind the Mitten takes you on a culinary journey through Traverse City's vibrant farm-to-table scene on this special podcast. She also explores the Traverse City Food and Wine event, happening from August 20-24, 2025, with guest Whitney Waara, chief operating officer of Traverse City Tourism.On this episode, you will discover how local and nationally recognized chefs, including Food Network stars, are embracing Michigan's rich agricultural bounty. From the grand tasting to intimate chef conversations, this episode highlights the creativity and passion driving Traverse City's culinary renaissance. Don't miss out on the flavors and stories that make this region a true foodie destination!Details at traversecity.com/food-wine.Learn more about Behind the Mitten at amyandgonzo.com.TakeawaysTraverse City Food and Wine is happening August 20th-24th.The event features both local and nationally recognized chefs.Focus on farm-to-table and local produce is key.The culinary scene in Traverse City is evolving and embracing seasonality.There are a variety of events to cater to different tastes.The grand tasting is a must-attend event during the festival.Cooking demonstrations will be held at the Downtown Farmers Market.Local chefs are creatively using seasonal ingredients.Traverse City has a vibrant food and drink culture.Sugar and Salt is a recommended spot for brunch.

How can farming protect culture and sustain communities in the midst of conflict? Today on the Thriving Farmer Podcast, Michael is joined by Karmel Abufarha, Marketing Manager of Canaan Palestine. Since 2013, Karmel has worked alongside his father and Palestinian smallholder farmers to create a route-to-market for ancient olive groves and traditional crops. What started as a local effort to safeguard livelihoods has grown into a global movement, connecting Palestinian farmers with consumers who value sustainability, social responsibility, and regenerative practices. Tune in to hear how Karmel and the team at Canaan are preserving cultural heritage, uplifting farming families, and building hope for the next generation. In This Episode, You'll Hear: Returning to Palestine: What led Karmel to leave Wisconsin and join his family's farming mission [1:11] Water Conservation: Is mulching an effective method for olive groves? [11:47] Co-op Structure: What does the average family farm look like in Palestine? [13:46] Farming Amid Conflict: How current events impact Palestinian farmers' work and livelihoods [17:17] Global Markets: Where is Canaan's olive oil sold, and who are their customers? [23:02] Farmer Support: How Canaan provides resources and opportunities for their farming partners [26:32] Don't miss this episode to learn how regenerative farming can protect cultural heritage and create lasting economic and ecological impact. About the Guest Karmel Abufarha is the Marketing Manager for Canaan Palestine, a pioneering initiative supporting smallholder Palestinian farmers and preserving the ancient olive groves of the region. Raised in Madison, Wisconsin, Karmel returned to Palestine in 2013 to embrace his heritage and pursue regenerative agriculture. He now plays key roles in marketing, farmer education, and building global connections that sustain both the land and its people.  

In this episode of AgCredit Said It, guest host Kendra Heffelfinger sits down with Alexis Burnham, Vice President of Operations at Burnham Orchards, a family-owned farm with over 210 years of history. Alexis shares her journey as part of the seventh generation managing the farm, discussing innovative strategies for increasing sales and engaging with customers. Discover how Burnham Orchards is integrating AI technology to enhance fruit quality and expanding community access through educational initiatives. Learn about their successful venture into hard cider production and the exciting future plans for the orchard. Join us for an inspiring conversation on farm finance, local sourcing, and the importance of authenticity in marketing. Whether you're a farmer, a foodie, or simply curious about the world of agriculture, this episode offers valuable insights into the evolving landscape of farm operations. Show Notes:  https://www.agcredit.net/news/episode-89-talking-farm-table-alexis-burnham Connect with AgCredit on Facebook, Twitter and Instagram Share questions and topic ideas with us:Email podcast@agcredit.net

In the Shenandoah Valley, NW Works has quietly transformed lives for 55 years, championing adults with intellectual and developmental disabilities through programs that foster independence, employment, and a sense of belonging. In this episode of The Valley Today, host Janet Michael visits NW Works for a conversation with CEO Skip Philips and Communications Coordinator, Morgan Towle.  This year, the organization marks a milestone: the 10th annual Farm to Table event, a unique fundraiser that has become a beloved tradition for locals and supporters alike. Hosted on the charming Church Street in Middletown, the Farm to Table event is more than just a meal—it's a celebration of community spirit and local bounty. Long tables adorned with linens and fresh flowers stretch beneath the open sky, where guests enjoy a feast crafted from locally sourced ingredients, courtesy of Schaffer's Barbecue and other regional partners. The event offers both general admission and VIP experiences, the latter providing early access, reserved seating, and exclusive tastings, all while connecting attendees with NW Works' leadership and mission. Behind the festivities lies a deeper purpose. Proceeds from Farm to Table help fund NW Works' essential services, from their day program and community garden to workforce training and facility upgrades. Skip and Morgan emphasize that these programs not only build skills and confidence for nearly 250 individuals each year but also create opportunities for meaningful employment and community engagement. The organization's partnerships with local businesses, schools, and nonprofits ensure that clients are supported at every stage, whether they're learning new skills, volunteering, or earning their first paycheck. The event's popularity is a testament to its impact—tickets sell out quickly, and sponsorships from small businesses and individuals alike help make the evening possible. For those unable to attend, NW Works offers the option to sponsor a client's ticket or contribute through donations and volunteerism, reinforcing the message that everyone has something valuable to contribute. As NW Works looks to the future, the Farm to Table event stands as a shining example of what can be achieved when a community comes together to support inclusion, empowerment, and shared success. For more information or to get involved, visit nwworks.com or follow NW Works on Facebook.

In this episode of the Omaha Places podcast, Cahner and Delaney dive into their latest local adventures, from outdoor yoga at Sips On 10th to the highly anticipated farm-to-table dinner at Nelson Produce Farm. They share their experiences with community events, favorite dining spots, and the vibrant atmosphere of Omaha's food scene. Your hosts also answer listener questions about the best sushi spots in Omaha, dessert recommendations, and the best patios for celebrating special occasions. The episode concludes with an overview of upcoming events, including the Watermelon Festival and Maha Festival, ensuring listeners don't miss out on the summer fun. Events:  Watermelon Festival: https://omahaplaces.com/event/watermelon-festival-2/ Santa Lucia Festival: https://omahaplaces.com/event/santa-lucia-festival/ Maha Festival https://omahaplaces.com/event/maha-festival/  The North Side Series: Business on the Deuce: https://omahaplaces.com/event/business-on-the-deuce/ |Instagram | |TikTok| | Youtube | | Subscribe to our newsletter| |Visit our website|   This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to Hurrdat ONE Website or visit Hurrdat ONE YouTube Channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

In this conversation, Nick Duggan shares his journey into farming and real estate, emphasizing the importance of local produce and sustainable agriculture. He discusses the farm-to-table movement, the challenges faced by local farmers, and the health benefits of consuming locally sourced food. Nick also explores the concept of tenant farming and community living, highlighting the need for a modern approach to agriculture. He concludes with a call to action for supporting local farms and the benefits of buying local produce. Professional Real Estate Investors - How we can help you: Investor Fuel Mastermind:  Learn more about the Investor Fuel Mastermind, including 100% deal financing, massive discounts from vendors and sponsors you're already using, our world class community of over 150 members, and SO much more here: http://www.investorfuel.com/apply   Investor Machine Marketing Partnership:  Are you looking for consistent, high quality lead generation? Investor Machine is America's #1 lead generation service professional investors. Investor Machine provides true ‘white glove' support to help you build the perfect marketing plan, then we'll execute it for you…talking and working together on an ongoing basis to help you hit YOUR goals! Learn more here: http://www.investormachine.com   Coaching with Mike Hambright:  Interested in 1 on 1 coaching with Mike Hambright? Mike coaches entrepreneurs looking to level up, build coaching or service based businesses (Mike runs multiple 7 and 8 figure a year businesses), building a coaching program and more. Learn more here: https://investorfuel.com/coachingwithmike   Attend a Vacation/Mastermind Retreat with Mike Hambright: Interested in joining a “mini-mastermind” with Mike and his private clients on an upcoming “Retreat”, either at locations like Cabo San Lucas, Napa, Park City ski trip, Yellowstone, or even at Mike's East Texas “Big H Ranch”? Learn more here: http://www.investorfuel.com/retreat   Property Insurance: Join the largest and most investor friendly property insurance provider in 2 minutes. Free to join, and insure all your flips and rentals within minutes! There is NO easier insurance provider on the planet (turn insurance on or off in 1 minute without talking to anyone!), and there's no 15-30% agent mark up through this platform!  Register here: https://myinvestorinsurance.com/   New Real Estate Investors - How we can work together: Investor Fuel Club (Coaching and Deal Partner Community): Looking to kickstart your real estate investing career? Join our one of a kind Coaching Community, Investor Fuel Club, where you'll get trained by some of the best real estate investors in America, and partner with them on deals! You don't need $ for deals…we'll partner with you and hold your hand along the way! Learn More here: http://www.investorfuel.com/club   —--------------------

In this episode, we sit down with Angie Warner, farm manager at the Old Mill and an eighth-generation farmer. Angie shares her journey from working as a pastry chef in Montreal restaurants to growing specialty crops at the Old Mill, emphasizing the value of hands-on learning and the lessons found in mistakes. She reflects on the unique challenges of farming for a restaurant's tasting menu, explains how radicchio is “forced” to enhance its flavor, and opens up about what it means to be the eighth generation striving to preserve her family's land. Driven by a deep respect for the past and a commitment to a sustainable future, Angie's mission is to make the Old Mill a lasting institution—one that reconnects people with the origins of their food for generations to come.Old Mill Restaurant: https://www.espaceoldmill.com/en/ Timestamps[0:00] Intro[5:47] Discussion on "forced radicchio" and other unique farming techniques.  [14:11] The unique challenges of farming for a restaurant versus a market.  [27:36] Generational farming, protecting agricultural land, and family history.   [42:15] Learning through mistakes and continuous personal growth in farming.  [53:27] Aspirations for Michelin recognition and the Old Mill's future potential.  [1:07:17] Ecological soil practices and experimenting with mushroom compost.  [1:14:58] Angie's inspirations and mentors in the farming world.  [1:34:04] Sap analysis and foliar sprays for precise nutrient management.  [1:36:55] What brings Angie the most joy in farming and her long-term vision.  [1:41:47] Rapid Fire Q&A.SponsorsTessier: Use promo code MGI10 for 10% off and free shipping on your first purchase for the Eastern North American regions https://info.serres-guytessier.com/en/tessier-mgi10?utm_source=google&utm_medium=cpc&utm_campaign=Tessier+MGI+podcastNew Society Publishing: Use code market25 for 25% off all bookshttps://newsociety.com/?utm_source=The%20Market%20Gardener%20Podcast&utm_medium=podcast&utm_campaign=Sponsorship Links/ResourcesMarket Gardener Institute:  https://themarketgardener.com Masterclass:  https://themarketgardener.com/courses/the-market-gardener-masterclass Newsletter:  https://themarketgardener.com/newsletterBlog:  https://themarketgardener.com/blog Books: https://themarketgardener.com/booksGrowers & Co: https://growers.coHeirloom: https://heirloom.ag/The Old Mill: https://www.espaceoldmill.com/en/Follow UsWebsite: http://themarketgardener.com Facebook: http://facebook.com/marketgardenerinstitute Instagram: http://instagram.com/themarketgardeners Guest Social Media LinksAngie:Instagram: https://www.instagram.com/angie.warner7Old Mill Instagram: https://www.instagram.com/espaceoldmill/ JM:Instagram: https://www.instagram.com/jeanmartinfortierFacebook: https://www.facebook.com/jeanmartinfortier

Today we're venturing off the beaten path—way off—to a remote corner of Vancouver Island, where Clayoquot Wilderness Lodge invites you to disconnect from the world and reconnect with something deeper. Set between ancient rainforest and the icy waters of Clayoquot Sound, this lodge pairs rugged adventure with refined luxury in a way that few places on Earth can. Think heli-accessed sea caves, Michelin Key dining in the wilderness, and the possibility of spotting a black bear before breakfast. Joining me is General Manager Sarah Cruse. We talk about everything from the ancient trees, to paddle boarding adventures, the healing power of nature, and more.  So zip up your boots and enjoy this wild and wonderful episode of Luxury Travel Insider. Looking to book a luxury hotel? Get special perks and support the podcast by booking here: https://www.virtuoso.com/advisor/sarahgroen/travel/luxury-hotels If you want our expert guidance and help planning a luxury trip with experiences you can't find online, tell us more here and we'll reach out: https://bellandblytravel.com/book-a-trip/   Learn more at www.luxtravelinsider.com   Connect with me on Social: Instagram LinkedIn  

“Operating a small business is like riding a roller coaster,” says Mike Proia, who owns the cafe at Bread & Butter Farm in Shelburne.

Want to eat fresh this summer? It may surprise you to hear, but eastern Massachusetts is the place to go! Local chefs are raving about the quality of locally sourced ingredients: here's what they had to say. Find out more at https://www.post1917.com Post 1917 City: Reading Address: 136 Haven Street, Website: https://www.post1917.com

Our guest is Kyle Connaughton, who is the chef/owner of SingleThread https://singlethreadfarms.com/ in California. SingleThread is a very unique farm, restaurant, and inn, which has earned numerous accolades since its opening in 2016, including three Michelin stars, three Michelin keys and a Michelin Green Star, which recognizes the outstanding sustainability at the farm managed by Kyle's wife and co-owner Katina Connaughton. Kyle began his culinary career in L.A. with an apprenticeship at one of the oldest Japanese restaurants in the city, followed by training at top restaurants, such as Spago Beverly Hills, The Dining Room at Ritz-Carlton and A.O.C. Then he moved to Japan and cooked for the famed French chef Michel Bras, as well as at traditional Japanese restaurants. On top of these diverse experiences, he also worked at the highly innovative restaurant The Fat Duck in the U.K. as the Head Chef of Research & Development. In this episode, we will discuss how Kyle fell in love with Japanese cuisine at a very young age, how his global experiences formed his unique culinary philosophy and style, the fascinating concept of SingleThread, the idea of Omotenashi that Kyle highly values and much, much more!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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've ever eaten a home-grown tomato, you know how much better they taste than the mass-produced ones sold in stores. Greg and Holly talk about a farm-to-table movement connecting communities with Ariel Harmer from the Deseret News. Holly shares her fun facts of the day.

Paul has SO many strong thoughts. Music - Dropkick Murphys - Who'll Stand With Us  

Join us as we zoom into the "nano world" with Kelso Arthur, a third-year PhD student in Environmental and Molecular Toxicology at Oregon State University. In this episode we discuss nano and microplastic use in agricultural pesticides, what impacts they could have on environmental health, and how indicator species can help us assess their effects. Kelso shares their journey on how their roots in Kentucky helped pave their pathway into graduate school. Hosted by Matthew Vaughan and Esteban 'E' Hernandez. 

In this episode of the Grazing Grass Podcast, we're joined by Jeff Siewicki of Vital Mission Farm in South Carolina. Jeff shares his journey from raising 25 chickens for personal use to building a thriving regenerative poultry business focused on pasture-raised ducks and turkeys. With a background in science and no prior farming experience, Jeff candidly discusses how he learned everything from scratch—facing the steep learning curves of pasture poultry, selling wholesale to top chefs, and ultimately pivoting to a hyperlocal subscription-based model for direct-to-consumer sales.Topics Covered:Starting with chickens, transitioning to ducks and turkeysChallenges and benefits of pasture-raised poultryLessons from selling wholesale to restaurants pre-COVIDPivoting during the pandemic to direct-to-consumer salesCreating value-added products like duck prosciutto and pet treatsLaunching and refining a customized local subscription boxOnline marketing and building an effective digital storefrontAdvice for farmers on capturing leads and converting salesWhy You Should Listen: If you're a grass-based producer exploring poultry, value-added products, or direct-to-consumer models, this episode is packed with practical advice and real-world experience. Jeff doesn't sugarcoat the hard lessons learned, but he also shares the wins—from building customer relationships at farmers markets to crafting a high-margin subscription service. Whether you're looking to improve your margins, expand product offerings, or shift from wholesale to DTC, Jeff's story is full of inspiration and actionable insights.Resources Mentioned:Vital Mission FarmRegenerative SuccessPremier1 Supplies (chick-safe netting)Visit our Sponsors:Noble Research InstituteRedmondGBT AngusGrazing Grass LinksNew Listener Resource GuideProvide feedback for the podcastWebsiteInsidersResources (Coming Soon)Community (on Facebook)Check out the Apiary Chronicles PodcastChapters

I'm joined by Dave Chapman, host of the US chart-topping Real Organic Podcast. We dive into the rise of “regenerative” as the latest industry buzzword, the troubling reality of corporate consolidation in agriculture, and how antitrust issues are threatening the future of truly organic food. We also explore the key differences between organic food markets in the U.S. and the EU—and what they might mean for growers and consumers alike. Links www.realorganicproject.org On Facebook On Instagram Other episodes if you liked this one:

In this personal and down-to-earth episode, Rip Stalvey shares why poultry nutrition isn't just about feed—it's about the food we ultimately serve our families. When we raise backyard chickens, their health, egg quality, and meat flavor are a direct reflection of what we put in their feeders. That's why we say: We are what we eat, eats.You'll learn how intentional poultry feeding choices—like balanced amino acids, calcium, high-quality fats, and grit—make all the difference. We'll explore why pasture access isn't enough without a complete feed, how to improve egg yolk color and shell strength, and how feeding for each bird's purpose (layers, broilers, or breeders) leads to better outcomes.Whether you're feeding laying hens, raising broilers, or managing a dual-purpose flock, this episode provides real-life guidance on how to make smarter, more sustainable feed choices—even on a budget.This conversation is for anyone who wants healthier birds, better eggs, and more flavorful meat. Because feeding your chickens isn't just farm work—it's food work.Visit https://www.thepoultrykeeperspodcast.com to leave a voice message, get more resources, and join our growing community of intentional poultry keepers.#PoultryKeepersPodcast, #BackyardChickens, #ChickenNutrition, #IntentionalFeeding, #WeAreWhatWeEatEats, #LayerHenCare, #BetterEggs, #FeedForFlavor, #BackyardBroilers, #PoultryHealth, #ChickenFeedingTips, #FarmToTable, #PastureRaised, #FeedMatters, and #SustainablePoultry You can email us at - poultrykeeperspodcast@gmail.comJoin our Facebook Groups:Poultry Keepers Podcast - https://www.facebook.com/groups/907679597724837Poultry Keepers 360 - - https://www.facebook.com/groups/354973752688125Poultry Breeders Nutrition - https://www.facebook.com/groups/4908798409211973Check out the Poultry Kepers Podcast YouTube Channel - https://www.youtube.com/@PoultryKeepersPodcast/featured

We continue our quest for San Diego's best burrito at Flor Farm to Table

Today Maria explores the idea of Farm to Table cooking with Executive Sous Chef Cheung (Sheraton Dallas Hotel) giving gardening tips and farm to table recipes, and Charles Hood, a naturalist and author of Nature at Night! This week, Maria is joined by Ashley Scheuring, a returning guest and money saving expert, who shares tips on how to do Mother's Day on a budget! Also joining the show is Edward Perotti a celebrity event planner, who offers exciting tips on entertaining!Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com-----music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 4.0 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://creativecommns.org/licenses/by-sa/⁠

How can global trade empower farmers and create a more just food system? Today on the Thriving Farmer Podcast, Michael is joined by Paul Rice, Founder and CEO of Fair Trade USA. After spending more than a decade working with coffee farmers in Nicaragua, Paul returned to the U.S. to launch the Fair Trade Certified™ label—transforming the way we think about sourcing coffee, cocoa, produce, apparel, and more. Since 1998, Paul has partnered with over 1,400 companies, from Whole Foods to Patagonia, helping channel billions of dollars into the hands of farmers and workers worldwide. In this episode, he shares the early days of the movement, what's changed for farmers globally, and how transparency, sustainability, and equity are shaping the future of food and farming. Tune in to hear how Paul's on-the-ground experience shaped a global movement, why Fair Trade still matters today, and what's next for ethical sourcing and sustainable farming.   In This Episode, You'll Hear:  Origins Abroad: What took Paul to Nicaragua, and what he learned from over a decade working with farmers [1:45] Coffee Cycles: What the farming year looks like for a typical smallholder coffee farmer [3:54]  Market Shifts: How relationships between farmers and buyers are evolving [13:20]  Starting Fair Trade USA: The leap from on-the-ground work to building a movement [18:16]  Funding Ethics: How Fair Trade USA sustains its mission and growth [21:09] Defining Child Labor: The complexities of global labor standards [28:18] The Book: Why Paul decided to document his journey and lessons learned [41:16] Tariffs & Trade: Paul's take on how policy affects global food systems [45:17] In the Garden: Paul's favorite veggie to grow at home [48:31] Don't miss this episode if you're passionate about fair trade, ethical sourcing, and how food systems can create real change in the world.   About the Guest: Paul Rice is the founder and CEO of Fair Trade USA, the leading certifier of Fair Trade products in North America. After working with smallholder farmers in Nicaragua for over a decade, Paul returned to the U.S. and launched the Fair Trade Certified™ label in 1998. Under his leadership, the organization has generated more than $1.2 billion in financial impact for over 1 million farmers and workers across 70 countries. A globally recognized social entrepreneur, Paul has been honored by Fast Company, the Skoll Foundation, and the World Economic Forum for his visionary leadership in sustainable business and ethical trade. Today, he continues to push for greater transparency, justice, and opportunity across global food and apparel supply chains.   Connect with Paul Rice and Fair Trade USA:

The ladies are derby bound and trying to figure out what horse to put their money on. So far looking at the names no one is really catching their interest. But at least they will have the looks on point!  Back at home, Kelly has started her sourdough journey. While it may be intimidating, it sure is peaking her husband's interest. Speaking of trad wife, what is everyone doing this summer when it comes to planting vegetables and herbs? More importantly, how are you keeping them alive? Kelly and Lizz need to know! Especially Kelly who is currently going through chicken issues at the moment...  Speaking of higher learning, Kelly has become completely obsessed with Master Class! She's already learned so much and only had it for a short time. Meanwhile, big news at the St. John house as Matty has finished classes of his own and graduated with a degree!   Over on the Carpool Facebook page, a fascinating thread popped up with one mom asking for tips on how to have a productive Sunday. From meal prepping for the kid's lunches to packing the car for the week, the suggestions the Carpoolers came up with were so amazing they just had to share them this week on the pod.  In Industry News, the VW ID Buzz has signed on to be the car of the future for Uber taking on robot taxis. Are you at a point where you would be willing to rely on autonomous vehicles instead of driving? Then, the cars with the lowest and highest five year depreciation.  Finally in Ditch the Drive-Thru, we're making one pan chicken and veggies meals and how to sauce up your meal to really get you out of the dinner rut!  Today's episode is brought to you by ⁠Clean Simple Eats⁠. Use code 'Carpool10' at checkout to get 10% off your order. ⁠CleanSimpleEats.com

In this episode, we sit down with Jesse Steffensmeier to discuss how record-keeping and farm management can be a game-changer for farmers. As the owners of Midwest Wagyu Beef, Jesse and Leah have firsthand experience balancing farm operations, financial management, and family life. Their upcoming workbook is designed to help farmers stay organized, improve efficiency, and plan for the future with tools to track daily operations, finances, equipment, and field conditions.We also explore their background in agriculture, their transition from traditional farming to raising American Wagyu, and their journey into the farm-to-table business. They share insights on why proper documentation is critical for success, how to build a supportive farming network, and why faith, family, and farming remain at the core of their operation. Whether you're a seasoned farmer or just starting out, this episode is packed with practical strategies to help you maximize your farm's potential. Want Farm4Profit Merch? Custom order your favorite items today!https://farmfocused.com/farm-4profit/ Don't forget to like the podcast on all platforms and leave a review where ever you listen! Website: www.Farm4Profit.comShareable episode link: https://intro-to-farm4profit.simplecast.comEmail address: Farm4profitllc@gmail.comCall/Text: 515.207.9640Subscribe to YouTube: https://www.youtube.com/channel/UCSR8c1BrCjNDDI_Acku5XqwFollow us on TikTok: https://www.tiktok.com/@farm4profitllc Connect with us on Facebook: https://www.facebook.com/Farm4ProfitLLC/

What happens when a prolific gay porn star and a fit-guy-obsessed bombshell collide for their first-ever collaboration across the gender spectrum?   Sophia Locke and Derek Kage get naked—not just on set, but emotionally too. From their AVN Expo meet-cute to the unexpected learning curve of cross-genre porn, they spill it all: messy, sexy, hilarious, and deeply personal.   Derek opens up about escaping 9-to-5 soul rot and the rock-bottom moment that almost ended everything, until he found his people and purpose in porn. Sophia shares how the industry let her fully step into her sex-positive, outspoken self, and why she couldn't fake it in real estate if she tried.   You'll probably Google “delts.” You'll laugh until you cry. We get into gym bros, astrology limits (sorry, your Aries dog doesn't count), the emotional IQ of performers, and Sophia's PSA about women's sexual health—and why it's vital for all of us to pay attention.   And of course, we get another explosive story from Madrid—honestly, we might need to make a documentary about that. (Only on my Patreon)   Unlock VIP access with Patreon! Get the unfiltered, raw experience plus an exclusive bonus Q&A with Sophia Locke and Derek Kage. Ready for all the extra perks and insider secrets? Head to patreon.com/hollyrandallunfiltered and join the fun!   ________________________________________________________     AUTO GRO Pump Get out your phones right now and visit AutoGroPump.com/Holly for 20% off your order when you enter code HOLLY   BlueChew:  Make life easier by getting harder and discover your options at BlueChew.com! And we've got a special deal for our listeners: Try your first month of BlueChew FREE when you use promo code HOLLY -- just pay $5 shipping. That's promo code HOLLY. Visit BlueChew.com for more details and important safety information, and we thank BlueChew for sponsoring the podcast.