Podcasts about farmer lee jones

It's about the time of year I am ready to go all crazy on spring vegetables (a "rumspringa" of sorts) so I grabbed my friend Farmer Lee Jones from The Chef's Garden and Farmer Jones Farm to learn more about some of the lesser-known springtime veggies and to catch up on what's new at the Erie County regenerative farm he runs with his brother Bob.In the episode we talk about vegetables, soil health, food as preventative medicine, and hear about some upcoming public events and activities at the market and farm.The CLE Foodcast is supported Edgewater Hospitality and Kate's Fish.

This Morning, common things people find disgusting, we head to the Niagara Falls Police Blotter to learn a few lessons, and Farmer Lee Jones joins us! Follow us on Facebook, Instagram and X. Listen to past episodes on 97Rock. Follow the Show on Apple, Spotify or Amazon MusicSee omnystudio.com/listener for privacy information.

The Chef's Garden premieres with back-to-back episodes on Monday, January 27 on FYI. In each half hour episode, The Chef's Garden brings viewers to the farm and into its industrial kitchen, the Culinary Vegetable Institute, where Farmer Lee and his chef friends-some of the most celebrated names in the industry including Emma Bengtsson, Curtis Duffy, Jenner Tomaska, and Rachael Ray-use the inspiration from the farm to experiment and cook together. Utilizing the ingredients around them, the chefs create dishes ranging from beat granita with cured salmon and chilled corn soup to Thai spiced shepherd's pie and crab meat stuffed burrata with roasted watermelon and tomatoes. Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

The Chef's Garden premieres with back-to-back episodes on Monday, January 27 on FYI. In each half hour episode, The Chef's Garden brings viewers to the farm and into its industrial kitchen, the Culinary Vegetable Institute, where Farmer Lee and his chef friends-some of the most celebrated names in the industry including Emma Bengtsson, Curtis Duffy, Jenner Tomaska, and Rachael Ray-use the inspiration from the farm to experiment and cook together. Utilizing the ingredients around them, the chefs create dishes ranging from beat granita with cured salmon and chilled corn soup to Thai spiced shepherd's pie and crab meat stuffed burrata with roasted watermelon and tomatoes.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

Join host Jen Smiley on Wake Up and Read the Labels as she dives into the fascinating world of regenerative farming with the iconic Farmer Lee Jones. From discussing the alarming decline in soil health and nutrition to sharing how regeneratively grown vegetables can transform health, this episode is packed with insights and actionable takeaways. Farmer Lee Jones explains his family's commitment to sustainable practices, the challenges they've faced, and their mission to redefine farming for the betterment of people and the planet.Disclaimer:The content provided by Wake Up and Read the Labels and Jen Smiley is for informational purposes only and is not intended as medical advice. Jen Smiley is not a licensed nutritionist, dietitian, or health professional. All recommendations and insights are based on her personal research and experiences. Always consult a qualified healthcare provider before making any changes to your diet or wellness routines. Additionally, some of the links shared may be affiliate links, meaning Wake Up and Read the Labels may earn a small commission at no additional cost to you. This supports our ability to bring you quality content. Key Takeaways:Regenerative Farming Matters: Regenerative practices restore soil health, increasing nutrient density and reducing reliance on harmful chemicals.Nutritional Decline: In just 100 years, vegetables have lost 50–80% of their nutrients due to industrial farming.Sustainable Practices: Farmer Lee's two-thirds commitment to cover crops demonstrates the importance of soil health and biodiversity.Healthy Soil, Healthy Plants: Strong plants grown in balanced soil naturally resist pests, reducing the need for harmful pesticides.Taste the Difference: Vegetables grown at The Chef's Garden boast flavor and nutrition levels up to 300% higher than USDA averages. Farmer Lee Jones Links:Website: https://www.farmerjonesfarm.comInstagram: https://www.instagram.com/farmerjonesfarm/Facebook: https://www.facebook.com/FarmerJonesFarm/Pinterest: https://www.pinterest.com/farmerjonesfarm/YouTube: https://www.youtube.com/user/thechefsgardenJen's Links:Instagram: https://www.instagram.com/wakeupandreadthelabels Facebook: https://www.facebook.com/WakeUpAndReadTheLabelsThe Wake Up Label Letter: https://jensmiley.substack.com/subscribeApple Podcasts: https://podcasts.apple.com/us/podcast/wake-up-and-read-the-labels/id1618784569 Spotify: https://open.spotify.com/show/7v3WcgicHQrjU9iCEcLZLX

This fall, at the Roots Conference held at The Chef's Garden's Culinary Vegetable Institute in Milan, Ohio, Farmer Lee Jones (he of the signature denim overalls and red bowtie) sat down with Andrew to discuss a few key issues covered at the conference--regenerative farming, vegetables as preventative medicine, and the future of the industry.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes.   THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Farmer Lee Jones is known for his signature overalls and red bowtie, but one thing he'll never reveal is his favorite vegetable—it's like picking a favorite child! At The Chef's Garden, a 400-acre farm, Farmer Lee and his team use regenerative farming techniques to work harmoniously with nature, promoting healthy soil, crops, people, and the planet.  He'll never admit it, but he's a big deal....he was a judge on Iron Chef and he's so well known that he was actually an answer to a question on Jeopardy! Renowned chefs worldwide, including celebrities, rave about the farm's produce—and now, through The Chef's Garden at Home, you can enjoy the same nutrient-dense vegetables, herbs, microgreens, and edible flowers delivered right to your doorstep! Explore the vibrant world of vegetables with *The Chef's Garden* book, a must-have both for cooking and as a stunning coffee table addition. I've seen Farmer Lee's incredible crops brighten up our Fox 8 studio, and I can promise—once you've tasted a tomato from The Chef's Garden, you'll never look at them the same again! Farmer Lee truly taught me to “eat the rainbow." Farmer Lee's Book Farmer Lee Jones Instagram Everything Farmer Lee Here! Farmer Lee's Website ________________________________ Follow me on my Instagram or Facebook Podcast Facebook page here Check out KristiCapel.com Email: Kristicapelpodcast@gmail.com  

Today, I am thrilled to connect with Farmer Lee Jones, who oversees The Chef's Garden, a family-owned regenerative farm dedicated to cultivating the most flavorful and nutrient-rich vegetables, herbs, and microgreens.  With a legacy of over three decades, The Chef's Garden has been the go-to supplier for some of the finest chefs and restaurants worldwide.  Join us as we dive deep into the differences between regenerative agriculture and traditional industrial farming, looking at the importance of flavor-focused cultivation, the limitations of USDA guidelines in determining mineral efficacy, how the pandemic affected the operations of the Chef's Garden, the rising trends of seasonal eating in the vegetable industry, and the differences between hybrid and GMO products.  Get ready for an enlightening conversation with Farmer Lee Jones, whose infectious enthusiasm for sustainable farming practices is bound to leave you inspired. IN THIS EPISODE YOU WILL LEARN: The differences between regenerative agriculture and traditional industrial farming Why traditional industrial farming is unsustainable, and how it negatively impacts soil and human health The benefits of regenerative agriculture Why Farmer Lee grows for flavor, not just for nutritional levels The importance of maintaining healthy soil  How Farmer Lee managed to keep his team together and maintain his farming operations during the pandemic Why it is essential to pay attention to the packaging and labeling when purchasing produce The nutritional benefits of microgreens Farmer Lee explains the difference between GMO and hybrid vegetables Why we need to tune into our bodies and understand what they need instead of relying on artificially available produce throughout the year Connect with Cynthia Thurlow Follow on Twitter Instagram LinkedIn Check out Cynthia's website Submit your questions to support@cynthiathurlow.com Connect with Farmer Lee Jones On Instagram    The Chef's Garden on Instagram (For vegetable box subscriptions) The Culinary Vegetable Institute on Instagram

Check out Farmer Lee Jones at the links below https://www.instagram.com/farmerleejones/ https://www.farmerjonesfarm.com/ See the video interview here: https://www.youtube.com/farmtraveler Subscribe to the Five Minute Friday Newsletter https://farmtravelerseries.substack.com/ And be sure to follow us on social media! https://www.instagram.com/farm_traveler/ https://www.facebook.com/TheFarmTraveler https://twitter.com/TheFarmTraveler https://www.carbontv.com/podcasts/farm-traveler/ Thanks for checking out this newsletter and for supporting all things Farm Traveler. If you are interested in starting a podcast, see my new Podcast Coaching offering! https://thefarmtraveler.com/trevor-williams-podcast-consulting/ To buy some of the products I've mentioned, like beef from Good Ranchers or Oak Barn Beef, check out this link for all of our affiliate items: https://beacons.ai/farmtraveler Farm Traveler is part of the Waypoint Outdoor Collective, the Podcast Network for the Outdoors-man. Check out all of the Waypoint Outdoor Collective Podcasts HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

Soil is at the heart of food when you sow the seed, nurture the plant and then harvest. For Farmer Lee Jones of Huron, Ohio, there's way more to it - the soil's health is paramount to his life's work. We get into his passion of regenerative agriculture and vegetables he's growing and shipping all over the world.

Sebastian La Rocca, who is the Argentina-born chef at the restaurant FYR in my hometown of Columbus, Ohio. It's a Latin American live fire restaurant that opened inside of a new Hilton Columbus Downtown Hotel right on High Street in the middle of the city in late 2022. I have known Sebastian for years from his work in Costa Rica, where he ran the restaurant at the El Mangroove Hotel in Guanacaste, and then opened up an open fire restaurant called Botanika outside of San José, which was one of New Worlder's Best New Restaurants when it opened. When he told me he was moving to Columbus I was completely surprised, but I immediately thought that it was one of the smartest decisions any chef I've ever met has made. I can tell just from my interactions with him over the past year that he is happier. He went to cook in a city that appreciates what he can do and not to win awards and recognition, though he is getting it anyway. It was a decision to move his family there so they could live a happier life. So many young chefs tell me they want to open in New York or somewhere because it is their dream. Really, that's your dream as a cook? Shouldn't it be to make good food that people enjoy and provides you a comfortable life? That can be New York or San Francisco or London or Tokyo, but it doesn't have to be. You can cook from anywhere. There are cities like Columbus everywhere. Why not open in Trujillo, Peru instead of Lima? Or Manaus instead of Sao Paulo? Every cook I know that's moved outside the centralized media market, outside of the industry bubble and found their place has been a thousand times happier and they are cooking better food for it. Fyr, Sebastian's restaurant, has been getting great reviews in local media and he has been bringing a lot of prominent Latin American chefs to Ohio to cook at the restaurant, such as Costa Rica's Pablo Bonilla and Panama's Mario Castrellón. It's kind of weird. These are guys I know from Latin America an have written about a lot that are suddenly in Columbus. It's kind of two worlds colliding for me.I grew up here and went to college here. It's basically all I knew until I was in my 20s. I've talked a lot on this podcast about growing up completely disconnected from where the food I ate was coming from. On the episode with Farmer Lee Jones, who runs Chef's Garden in northern Ohio, I talk about how there weren't any farms around. There were just corn and soy fields you drove past on the highway. And all of the restaurants were chains and concepts. I started writing about food in Ohio when I was 19, I think, and it wasn't really until then that I started questioning things. A culinary movement was just beginning there then, with Jeni's, now a well-known ice cream purveyor, opening in the North Market. There were a handful of fine dining restaurants that were being vocal about supporting local farms, and after I left it just kept kind of evolving. There are really great restaurants there now, both at the high and low end. My old neighborhood is full of Nepalese, Mexican and Salvadoran restaurants, and there has been a lot influence from North Africa and Southeast Asia elsewhere in the city. There are still too many concept restaurants for my taste, but there are more restaurants that are created organically and have creative food with good ingredients and nice drinks to balance it out. It's a very different place from where I grew up and it's because of people like Sebastian moving there and bringing new ideas.Read more at New Worlder.

Tonight we hang with a legend in the farming and culinary world Farmer Lee Jones from The Chefs Garden! Farmer has helped some of the biggest names in the industry get the perfect produce and his passion is infectious! We are so lucky to get to spend some time with Farmer and get to share his story!@farmerleejones@chefsgarden_ohiowww.chefs-garden.comwww.farmerjonesfarm.com

Today on our episode #369 of All in the Industry®, Shari Bayer has a special "On the Road" episode from Roots 2023, which took place at The Chef's Garden and Culinary Vegetable Institute in Milan, OH, on September 11-12, 2023, hosted by Farmer Lee Jones and his family and team. Shari moderated a panel at the conference, entitled “Evolving in the Industry: What it takes to stay relevant”, with Maneet Chauhan, Morph Hospitality Group; Minh Phan, Porridge and Puffs; and Rich Rosendale, Rosendale Collective, and also signed copies of her new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023, #chefwisebook). Today's episode features four exclusive interviews with the following speakers: Reem Assil – Founder of Reem's California in Oakland, CA, who is featured in "Food and Country" documentary (produced by Ruth Reichl); Aaron Bludorn – chef/owner of Bludorn and Navy Blue in Houston, TX; Brad Kilgore – Founder of Kilgore Culinary Group, and Chef/Partner of Mary Gold's in Miami, FL; and Jamie Simpson – Executive Chef of The Culinary Vegetable Institute in Milan, OH. Many thanks and congratulations to #Roots2023 for hosting us, and everyone who joined us in conversation and was involved in the wonderful 2-day conference. We can't wait to return! Today's show also features Shari's PR tip to regenerate, speed rounds, and Solo Dining experience at Chef Vinnie Cimino's Cordelia in Cleveland, OH. Photo Courtesy of Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

On episode 28, Dr. Amy Sapola and Farmer Lee Jones talks with long time friend of the farm, Chef Bradley Kilgore. Chef Bradley Kilgore was born and raised in Kansas City. After relocating several times to work and train in Denver, Italy and Chicago, Chef Kilgore worked at world renowned restaurant Alinea In Chicago before leaving to open L2o under Chef Laurent Gras. Later, both restaurants garnered the honor of 3 Michelin Stars. He has now planted his feet in the beautiful city of Miami. In the summer of 2015, Chef Kilgore opened Alter in the art focused Wynwood district of Miami. There, he offered Progressive American Cuisine, garnering National and International recognition for his work. At Alter he highlighted indigenous Floridian ingredients and up to 15 course tasting menu and wine pairings. The wine program was named Top 100 in America by Wine Enthusiast several years in a row. Alter received 4 stars from the Miami Herald within a few months of opening, making Chef Kilgore the only Chef in the history of the Miami Herald to receive 4 Stars two times. Alter was also named restaurant of the year by Eater, and Chef Kilgore was named Chef of the Year by the same publication in both 2014 and 2015. Shortly after, and on a meteoric rise, his cuisine was rapidly gaining national attention. From this, Bradley was named Best New Chef in America by Food & Wine Magazine in 2016. later that year Alter was named semifinalist for the prestigious James Beard awards in the category "Best New Restaurant", and Chef Kilgore in the category "Rising Star chef of the year" twice in 2016 and 2017. At Alter, he became well known for his hyper creative presentations and genius flavor combinations. The 15 course tasting menu and wine pairings were unlike any the region had ever seen. In 2018, The James Beard foundation named him a finalist as "Best Chef South". Alter was Internationally recognized twice as a "Diners Discovery" by the prestigious voters of San Pellegrino's "The World's 50 Best". For five years he was the Culinary Director for the Adrienne Arsht Center and had a signature restaurant, Brava, by Brad Kilgore. Chef Kilgore and his team oversaw all Culinary production in the world class performance hall and the fine dining restaurant. In late 2018 and 2019 he opened the first of two new restaurants in the Design District, Kaido, an Asian and Japanese Cocktail Lounge and Restaurant with Internationally Renown Mixologist. Worlds 50 Best recognized Nico de Soto and Ember a Wood-Fire American Bistro. In 2020 Kilgore Culinary teamed up with Trilogy Developers to design and operate an incredible world class, private, members only racetrack resort called The Concours Club. Found there is the Modern American restaurant, Verge. Currently under construction, he will oversee all of the Culinary operations for the soon to be built Concours Events Center designed by Pininfarina Design House coming in late 2023. His team's most recent project is as Culinary Director with the first hotel in the history of Wynwood, the Arlo. Chef Kilgore is the Culinary Director of the entire property which boasts three different venues and all of the catering offerings as well. MaryGold's Brasserie is the signature restaurant where his culinary creations shine. He has also collaborated with BarLab Hospitality, one of the World's 50 Best Bar Operators on all Food & Beverage services for the property. The hotel opened in November 2022.

On episode 24, Dr. Amy Sapola and guest host, Farmer Lee Jones chat with Chef Aaron Bludorn. Originating from the Pacific Northwest, Chef Aaron Bludorn found a love for the culinary arts and hospitality from a young age. His culinary journey led him to the Napa Valley, where he spent a three-year period at Cyrus Restaurant, honing his skills under Michelin-starred Chef Douglas Keene. During this time, Bludorn imbibed the principles of cooking imbued with quality, integrity, and finesse. As New York City called, Chef Keene encouraged him to seek out Chef Daniel Boulud, emphasizing that Boulud's kitchens embodied all the fundamental pillars Bludorn sought. In 2009, Bludorn embarked on a new chapter, joining Café Boulud, where he was introduced to the newly appointed Executive Chef, Gavin Kaysen. Kaysen was in the process of assembling a team of vibrant, emerging culinary talents. In 2014, with Chef Kaysen's departure, Bludorn ascended to the role of Executive Chef. As a stalwart figure within Boulud's culinary empire, Bludorn passionately dedicated himself to nurturing the next generation of culinary leaders. His commitment extended to his involvement as a board member in the non-profit organization Careers Through Culinary Arts Programs (C-CAP). In 2018, Bludorn ventured into the realm of televised culinary competitions, showcasing his talents on the popular Netflix series, "The Final Table." After more than a decade of flourishing in the vibrant culinary landscape of New York City, he embarked on a new chapter by relocating to Houston, Texas. In 2020, he opened, Bludorn, and in late 2022 Chef Aaron opened his second restaurant, seafood inspired, Navy Blue.

On episode 23, Dr. Amy Sapola and guest host, Farmer Lee Jones talk with Kirk Bachmann. Kirk has an extensive background in the culinary world. He is the Campus President and Provost of the Auguste Escoffier School of Culinary Arts in Boulder, Colorado. With a culinary heritage spanning four generations, Kirk spent 18 years as the Vice President of Education for Le Cordon Bleu Schools North America. During this time, he helped teach culinary, pastry, and hospitality programs. His culinary journey began in his father's pastry kitchen; his father being a master pastry chef. Kirk's educational journey led him to the University of Oregon and subsequently to the Western Culinary Institute in Portland, Oregon, where he received formal culinary training. He later took on the role of a chef instructor at the same institute.

Kitchen Confession producers, Mary and Matt, reflect on over 5 years of episodes and revisit the top ten moments that influenced their outlook on food and cooking.

Farmer Lee Jones always wears his trademark overalls and red bowtie as a symbol of his commitment to regenerative agricultural practices. Ever since the early days of The Chef's Garden's creation over thirty-five years ago, he has remained tirelessly committed to not only ensuring that the family's three-hundred-acre farm remains one of the most innovative and pioneering in the world, but to fostering a nuanced conversation with the chefs in our industry who look to the farm to grow vegetables that are as aesthetically pleasing on the plate as they are flavorful to the palate.   He is devoutly committed to the chefs he works with in all corners of the world and takes great pride in the relationships he has with the people who have become his mentors, guiding light, and inspiration. These are the bonds that have inspired the highest quality, most flavorful, and extraordinary vegetables in the world—and for Farmer Lee Jones, every day promises a new opportunity to connect with the chefs who have helped to make the farm the pioneering leader in regenerative agriculture that it is today. Regenerative Farming: Flavor and NutritionUsing regenerative farming techniques, the team at The Chef's Garden farms in harmony with Mother Nature for healthy soil, healthy crops, healthy people, and a healthy planet. Crops grown in this healthy soil have the maximum of flavor and nutrition.    The farm has its own cutting-edge agricultural research lab, which was the brainchild of Farmer's Lee's father, Bob, Sr. Through our research, we confirmed that our flavorful, farm-fresh vegetables have 300 to 600 percent more in nutrients than the USDA baseline—results that have been independently verified.  Follow Farmer Lee: Facebook: https://www.facebook.com/farmerleejones Instagram: https://www.instagram.com/farmerleejones

Summer is in full swing and we revisit some of our favourite seasonal inspirations, from grilling to gardening and great drinks for sharing with friends on the patio!

In the latest edition of One Good Thing, Jose sings the praises of baby vegetables—and tells listeners where they can find the best of them. José also reminisces about the early days of his first restaurant, Jaleo, and answers a meaty listener question.  Hints from José:  José's favorite source for baby vegetables is Chef's Garden, run by the charismatic Farmer Lee Jones. The farm used to only sell to restaurants but now sells direct to consumer. If you're in the Washington, D.C. area, Tuscarora Organic Growers Coop, which sells a local farmers markets. Trader Joe's sells a wide variety of baby vegetables, including terrific baby corn. See omnystudio.com/listener for privacy information.

We began this week's episode with Chef Kiki Aranita, who's delicious creations for Poi Dog put her on the culinary map.  She has since had to close the beloved Poi Dog restaurant, however the name (and sauces) live on!  You've most likely heard of her, considering Chef Aranita has appeared on numerous magazines, television shows, and syndicated news outlets--and currently, on the shelves of businesses throughout the Philadelphia region.  Join us as we speak with Kiki about her heritage, how she grew her business, and transitioned into creating a line of sauces that we're clamoring for!We then spoke with Farmer Lee Jones, who has literally wrote the book on regenerative farming methods! Not only has Jones written a book on how to grow  nutrient-rich vegetables, his more than 300-acres of farmland has been nurtured to provide ingredients sought-after by the likes of Rachel Ray, Wolfgang Puck, and many more!  His merits do not end there, he and his farm family have garnered James Beard Foundation Awards, a collaboration of Former First Lady Michelle Obama, and now...his delectable vegetables, edible flowers, and other products are available for purchase to ship across the USA.  If you want to learn more about Lee Jones and his farm, there's plenty more to listen to on Food, Farms, & Chefs! During our last segment, we have an update on what's been happening from Philadelphia's Best of winner, Old City Kitchen's owner Laura Eaton.  As a friend of the show, and very talented individual, Laura offers unique and fun experiences curated to what you are looking for!  If you're looking for a fun way to enjoy date night, hosting a team-building event, or perhaps throwing an intimate party to celebrate any occassion--tune in to hear from Old City Kitchen's Laura Eaton!

So how do you know, as a chef, where you should be putting your energy outside of your normal job description? Because quite often on CHEF Radio, we talk about how chefs have positive impacts outside of the kitchen through great leadership practices, mentorship, fundraisers, and foundations, but maybe one of the single biggest impacts we can make is through our own responsible purchasing and sourcing and teaching the next generation the importance of being stewards of our foodways and food systems.  Reducing our carbon footprint through climate education, menu planning, reducing food waste, and even packaging and plastics reduction are just some of the ways we can leave this industry better than how we found it, and let's face it, when you become a leader in our industry, you're expected to do so much more than just simply create menu items, work service, and write a schedule. And of course, as individual chefs, we can each do this on our own, but as you're going to hear today, when a farmer and a chef work hand-in-glove to create a Regenerative Organic utopia such as Chef's Garden, the impact they can have is immeasurable, and it's no coincidence that this is Earth Week, and we are releasing this on Earth Day, because I couldn't imagine a better couple of guests to talk about the major positive impacts they've had on our planet and people and why would they do is massively important. Support Regenerative Organic Agriculture! Here's what else you'll hear: Farmer Lee Jones Coming to you live from the New York Food & Restaurant Show 2023 What is Regenerative Organic farming and why you as a chef need to be supporting it? Why our vegetables nutritional levels continue to decline on a massive scale even with the advances in technology Trying to farm like they did 100 years ago Harvesting the sun by planting cover crops and soil  Why we must support regenerative organic farming as chefs because the government's not going to change anything Having a medical doctor on staff at the Chef's Garden to help create more nutrient dense vegetables to assist in healing.  How the Chef's Garden changed the game with the creation of microgreens Charlie Trotter's influence on the trajectory of CG Chef's Garden focuses on their team & community and why that matters Chef Jamie Simpson  The Culinary Vegetable Institute at the Chef's Garden Jamie's love for all 600+ different varieties of fruits and vegetables that grow around him How they bring chefs to the Vegetable Institute for either R&D or a little R&R  The biggest changes that Jamie has been a part of over the years at Chef's Garden Moving towards a direct-to-consumer and pick-to-order concept Having to give up his career and music to focus on being a chef How they harvest all parts of the plants and use absolutely everything that can possibly be turned into food or a food related product Creating vegetable “Deli Slices” High Pressure Pasteurization and why Jamie is so excited about it A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you'll here in the podcast to upload 25 free recipes to the platform.

Farming is just a dream for some and a dream come true for Farmer Lee Jones, a regenerative farmer who is leading the way regenerating the soil , promoting biodiversity, and creating a closed-loop system where waste is minimized and resources are conserved. The family-owned regenerative enterprise grows more than 600 varieties of the most flavorful and nutritious vegetables, herbs, and microgreens to culinary professionals and home cooks across the country.The result is not only healthier and more productive land, but a more resilient food system that can withstand the impacts of climate change, and a more sustainable future for generations to come. https://www.chefs-garden.com https://www.farmerjonesfarm.com https://www.instagram.com/farmerleejones

How often do you consider the produce you purchase to eat? How often do you consider the quality of the soil it's grown in?Have you ever thought about the nutritional value of your choices or do you just assume you're getting adequate nutrition from ANY produce you purchase?  Today on the podcast I welcome two guests who will enlighten you and challenge any thoughts you may have about the nutritional value of the produce we have available for purchase.  Farmer Lee Jones and Dr. Amy Sapola of The Chef's Garden in Ohio, discuss regenerative farming, the practices required for sustainable farming, the importance of our growing soils and much more!  You will appreciate what they both have to share, especially their passion for the work they do!Connect with Farmer Lee Jones and Dr. Amy Sapola:https://www.chefs-garden.com/Suggested Resource Links:LINK:  Kiss The Ground (documentary)LINK:  Believe Big, I Have Cancer, Now What? (video series)Culinary Vegetable InstituteGardyn, Hydroponic Growing System (the one Ivelisse uses, includes $125 off with this link)

GET TRANSCRIPT AND FULL SHOWNOTES: melanieavalon.com/2022part2 2:05 - IF Biohackers: Intermittent Fasting + Real Foods + Life: Join Melanie's Facebook Group At Facebook.com/groups/paleoOMAD For A Weekly Episode GIVEAWAY, And To Discuss And Learn About All Things Biohacking! All Conversations Welcome! 2:20 - Follow Melanie On Instagram To See The Latest Moments, Products, And #AllTheThings! @MelanieAvalon 2:30 - AVALONX BERBERINE: This Natural, Potent Anti-Inflammatory Plant Alkaloid Reduces Blood Sugar And Blood Lipids, Aids Weight Loss, Supports A Healthy Body Composition, Stimulates AMPK And Autophagy, Benefits Gut Bacteria And GI Health, And More! AvalonX Supplements Are Free Of Toxic Fillers And Common Allergens (Including Wheat, Rice, Gluten, Dairy, Shellfish, Nuts, Soy, Eggs, And Yeast), Tested To Be Free Of Heavy Metals And Mold, And Triple Tested For Purity And Potency. Get On The Email List To Stay Up To Date With All The Special Offers And News About Melanie's New Supplements At avalonx.us/emaillist! Get 10% Off avalonx.us And mdlogichealth.com With The Code MelanieAvalon! Text AVALONX To 877-861-8318 For A One Time 20% Off Code For avalonx.us 5:10 - FOOD SENSE GUIDE: Get Melanie's App At Melanieavalon.com/foodsenseguide To Tackle Your Food Sensitivities! Food Sense Includes A Searchable Catalogue Of 300+ Foods, Revealing Their Gluten, FODMAP, Lectin, Histamine, Amine, Glutamate, Oxalate, Salicylate, Sulfite, And Thiol Status. Food Sense Also Includes Compound Overviews, Reactions To Look For, Lists Of Foods High And Low In Them, The Ability To Create Your Own Personal Lists, And More! 5:45 - BEAUTYCOUNTER: Non-Toxic Beauty Products Tested For Heavy Metals, Which Support Skin Health And Look Amazing! Shop At beautycounter.com/melanieavalon For Something Magical! For Exclusive Offers And Discounts, And More On The Science Of Skincare, Get On Melanie's Private Beautycounter Email List At Melanieavalon.Com/Cleanbeauty Or Text BEAUTYCOUNTER To 877-861-8318! Find Your Perfect Beautycounter Products With Melanie's Quiz: melanieavalon.com/beautycounterquiz 8:05 - Farmer Lee Jones: Eating Your Vegetable Tops  12:25 - Mark Schatzker: Does More Vitamin Fortification Equal More Obesity? 17:35 - Dr. Sheryl Ross: Freezing Your Eggs 22:00 - BONCHARGE: Blue-light Blocking Glasses For Sleep, Stress, And Health! Go To boncharge.com And Use The Code melanieavalon For 15% Off! 24:30 - A.J. Jacobs: Unifying People Through Puzzles 28:00 - Max Lugavere: Veganism and Brain Health 33:05 - Dr. Steven Gundry: Mitochondrial Uncoupling  38:25 - Dr. Morgan Levine: Measuring Biological Age 46:15 - BLISSY: Get Cooling, Comfortable, Sustainable Silk Pillowcases To Revolutionize Your Sleep, Skin, And Hair! Once You Get Silk Pillowcases, You Will Never Look Back! Get Blissy In Tons Of Colors, And Risk-Free For 60 Nights, At Blissy.Com/avalon, With The Code avalon For 30% Off! 49:45 - Ari Whitten: Chronic Fatigue 55:00 - John Gray (Part 1): Prioritizing Your Partner 59:45 - Dr. David Perlmutte: Gender And Uric Acid 1:07:50 - Simon Hill: Lectins and other Antinutrients 1:13:35 - Mark Sisson: The Concept Of Play In Our History

Today, Andrea tackles the topic of the ever elusive headnote with Molly, Kate and Kristin. They discuss what a headnote is, how they go about writing them and the pitfalls to avoid while composing. They bring examples of some favorites and also their pet peeves as they chat about the format, design and variety that goes into these important cookbook ingredients. Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsKristin's newsletter - Mission Dinner Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showAll About Braising by Molly StevensAll About Dinner by Molly StevensEssentials of Classic Italian Cooking by Marcella HazanEver-Green Vietnamese by Andrea NguyenGreenfeast by Nigel Slater Rice Is Life by Kristin Donnelly Silver Palate Cookbook by Julee Rosso & Sheila LukinsSlow Mediterranean Cooking by Paula WolfertSmall Victories by Julie TurshenThe Chef's Garden by Farmer Lee Jones and Kristin DonnellyThe Taste of Country Cooking by Edna LewisWine Style by Kate Leahy

If you think vegetables and farming are boring listen to this podcast. Our special guest in this episode is Farmer Lee Jones whose farm in Huron, Ohio supplies vegetables to restaurants all over the world. He has worked with former first lady Michelle Obama to promote nutrition and has been used as a Jeopardy answer! Farmer Lee's tips and enthusiasm for veggies will inspire you to run to the nearest farmer's market.

Farmer Lee Jones is a lifelong farmer, regenerative farming expert and innovative entrepreneur.  Along with his brother, Bob, Lee owns and operates his families farm on land that has been his families farm twice.  Everything you need to know about how to succeed in your personal quest to farm, i.e. perseverance, entrepreneurship, vision, goal setting and valuing people is in this episode.  The Jones farm has existed for over 50 years, has been auctioned off and then risen again to grow to great levels of success.  The principles discussed in this interview are essential for any person who has farming as a goal in their life.  

This episode Dr. Amy Sapola and Farmer Lee Jones talk with Chef Matt Jennings. Matt is the founder of Full Heart Hospitality, an award-winning chef, restaurateur, author, and life-long disciple of hospitality. Matt has had a number of his own culinary outposts, including the beloved Farmstead, Inc. group in Rhode Island and most recently, Townsman in Boston. After consulting for some clients in the Boston area and dedicating his life to wellness, Matt made the decision to pursue Full Heart's vision full time. Matt is a five time James Beard Foundation finalist, has been recognized by the White House, Food & Wine Magazine, The New York Times, The Mother Nature Network and is a Certified Workplace Wellness Coach as of 2018. A focused creative, Matt has been cooking since he was 14 and he brings the same passion and zest for the business- that which helped make his own establishments so successful- to every Full Heart partnership. His expertise lies in culture creation, creative concepting, team enrichment and systems analysis.

We are so excited to bring you Farming For Health with host, Dr. Amy Sapola and guest host, Farmer Lee Jones. Coming Soon!

Episode 109 In this episode, I speak with Farmer Lee Jones and Dr. Amy Sapola from the family owned Farmer LeThe Chef's Garden Farmer Lee Jones always wears his trademark overalls and red bowtie as a symbol of his commitment to regenerative agricultural practices. Ever since the early days of The Chef's Garden's creation over thirty-five years ago, he has remained tirelessly committed to not only ensuring that the family's three-hundred-acre farm remains one of the most innovative and pioneering in the world, but to fostering a nuanced conversation with the chefs in our industry who look to the farm to grow vegetables that are as aesthetically pleasing on the plate as they are flavorful to the palate. Dr. Amy Sapola is passionate about helping people achieve radiant health through reconnecting with their own intuition, nature, and deep nourishment as well as working on public health issues related to the social determinants of health, soil health, and planetary health. Dr. Sapola is the Director of Farmacy at The Chef's Garden. Farmacy at the Chef's Garden is about building a greater understanding as to how your health is impacted by the regenerative agriculture principles we practice here at The Chef's Garden. She works to help guide consumers towards a mindful relationship with food by connecting the benefits of healthy soil, to healthy plants, and ultimately, to healthy people. Topics Discussed: Harness the Sun's Energy Family Affair New Beginnings Regenerative Farming Insects Attack Weak Plants More Color = More Nutrients Value of Soil health Importance of Vegetables Farmacy Food As Medicine Microbiome of Plants Instagram: @thechefsgarden_ohio @farmerleejones @farmerjonesfarm @amysapola Website: www.farmerjonesfarm.com *Anything discussed in this episode is not medical advice and you should always check with a health professional prior to taking any actions. ***Please leave a rating and review . Connect with me on YouTube , Instagram and Twitter Website: www.berestedbewell.com Xendurance: http://shopxnd.com/berestedbewell Mighty Meals: https://eatmightymeals.com/order/r/berestedbewell/ BioStrap: https://biostrap.com/order-evo/?ref=scottshortmeyeru Infrared Saunas: https://qj959.isrefer.com/go/restandrecovery/restrecoverypodcast/ Tusol Wellness: https://tusolwellness.com/?rfsn=5207570.45dc97 CODE: SCOTT20 EnergyBits: www.energybits.com **20% DISCOUNT CODE: REST BiOptimizers: www.bioptimizers.com CODE: BERESTED for 10% Discount Condition One Bars: www.goconditionone.com/rest or Code: REST for 20% Discount H.V.M.N. https://hvmn.com/REST Code REST for 10% OFF

Episode 109 In this episode, I speak with Farmer Lee Jones and Dr. Amy Sapola from the family owned Farmer LeThe Chef's Garden Farmer Lee Jones always wears his trademark overalls and red bowtie as a symbol of his commitment to regenerative agricultural practices. Ever since the early days of The Chef's Garden's creation over thirty-five years ago, he has remained tirelessly committed to not only ensuring that the family's three-hundred-acre farm remains one of the most innovative and pioneering in the world, but to fostering a nuanced conversation with the chefs in our industry who look to the farm to grow vegetables that are as aesthetically pleasing on the plate as they are flavorful to the palate. Dr. Amy Sapola is passionate about helping people achieve radiant health through reconnecting with their own intuition, nature, and deep nourishment as well as working on public health issues related to the social determinants of health, soil health, and planetary health. Dr. Sapola is the Director of Farmacy at The Chef's Garden. Farmacy at the Chef's Garden is about building a greater understanding as to how your health is impacted by the regenerative agriculture principles we practice here at The Chef's Garden. She works to help guide consumers towards a mindful relationship with food by connecting the benefits of healthy soil, to healthy plants, and ultimately, to healthy people. Topics Discussed: Harness the Sun's Energy Family Affair New Beginnings Regenerative Farming Insects Attack Weak Plants More Color = More Nutrients Value of Soil health Importance of Vegetables Farmacy Food As Medicine Microbiome of Plants Instagram: @thechefsgarden_ohio @farmerleejones @farmerjonesfarm @amysapola Website: www.farmerjonesfarm.com *Anything discussed in this episode is not medical advice and you should always check with a health professional prior to taking any actions. ***Please leave a rating and review . Connect with me on YouTube , Instagram and Twitter Website: www.berestedbewell.com Xendurance: http://shopxnd.com/berestedbewell Mighty Meals: https://eatmightymeals.com/order/r/berestedbewell/ BioStrap: https://biostrap.com/order-evo/?ref=scottshortmeyeru Infrared Saunas: https://qj959.isrefer.com/go/restandrecovery/restrecoverypodcast/ Tusol Wellness: https://tusolwellness.com/?rfsn=5207570.45dc97 CODE: SCOTT20 EnergyBits: www.energybits.com **20% DISCOUNT CODE: REST BiOptimizers: www.bioptimizers.com CODE: BERESTED for 10% Discount Condition One Bars: www.goconditionone.com/rest or Code: REST for 20% Discount H.V.M.N. https://hvmn.com/REST Code REST for 10% OFF

Carol and Dee talk about moss roses, carrots, and more on this week's episode.Check out our new substack newsletter for the complete show notes.  Carol's lettuce post.Dee's article on growing carrots on Family Handyman website.On the Bookshelf: The New Southern Garden Cookbook, by Sheri Castle (Amazon link)  “Enjoying the best from homegrown gardens, farmers' markets, roadside stands, and CSA farm boxes.”Another Lost Lady of Garden Writing: Frances Edge McIlVaine.Old-fashioned baked beans recipe.Other books mentioned:The Language of Butterflies: How Thieves, Hoarders, Scientists, and Other Obsessives Unlocked the Secrets of the World's Favorite Insect, by Wendy Williams (Amazon link).The Chef's Garden by Farmer Lee Jones (also Amazon link).Aunt Dimity cozy mystery books.A few new shows to watch when it's hot outside:  The Garden Chronicles on the Magnolia Network.This Beautiful Fantastic on Amazon Prime, suggested by Kathy from Cold Climate Gardening. Affiliate link to Botanical Interest Seeds. (If you buy something from them after using this link, we earn a small commission at no cost to you. This helps us continue to bring this podcast to you ad-free!)  Book links are also affiliate links.Email us at TheGardenangelists@gmail.com  For more info on Carol and her books, visit her website.  Visit her blog May Dreams Gardens.For more info on Dee and her book, visit her website.  Visit her blog Red Dirt Ramblings.Don't forget to sign up for our newsletters, via our websites!

Carol and Dee talk about artemisia, Japanese turnips, weeds, and more on this week's episode.Check out our new substack newsletter for the complete show notes.  A few other links:Indiana's invasive plant listDee's article, Identifying Invasive Oklahoma Plants, for Oklahoma Living. Turnips!  18 Different Types Of Turnips.  Who has seeds? We recommend you check Botanical Interests! They have a Japanese turnip called Market Express.  (Affiliate Links)On the bookshelf:  Wild About Weeds by Jack Wallington (Amazon link)Other books: The Language of Butterflies: How Thieves, Hoarders, Scientists, and Other Obsessives Unlocked the Secrets of the World's Favorite Insect, by Wendy Williams (Amazon link).The Chef's Garden by Farmer Lee Jones (also Amazon link).A Lost Lady of Garden Writing: Dorothy Giles,Durant, Oklahoma magnolia festival Affiliate link to Botanical Interest Seeds. (If you buy something from them after using this link, we earn a small commission at no cost to you. This helps us continue to bring this podcast to you ad-free!)  Book links are also affiliate links.Email us at TheGardenangelists@gmail.com  For more info on Carol and her books, visit her website.  Visit her blog May Dreams Gardens.For more info on Dee and her book, visit her website.  Visit her blog Red Dirt Ramblings.Don't forget to sign up for our newsletters, via our websites!

From being one of the first Iron Chef judges to working alongside Michelle Obama - superstar chef and  Farmer Lee Jones joins The Juice Podcast to tell us about the amazing opportunities he's had but he talks about so much more than food and celebrities. Farmer Jones has important news to spread about the loss of nutrients in our food and soil. His Chef's Garden and Culinary Vegetable Institute is dedicated to bringing the most organic, holistic way of farming to not only chefs and their restaurants,  but for the benefit of our world.He'll explain regenerative farming, which is a leap above sustainable farming. He'll unveil hope through the lessons we've learned from the farms of long ago and farms through the pandemic. You think your business had to pivot in the last year, just wait until you hear how he's made the best of a bad situation.Farmer wants you to be prepared with a strong foundation for when those difficult situations arise so that you can get back up. He supports his fellow man and woman and really loves his overalls.That's who he is and you will absolutely love this man who lifts up everyone around him and strives to be the best in his field so he can inspire others to be the best they can be.For more info on Farmer Jones, visit his website: farmerjonesfarm.com

rolandsfoodcourt w Gennaro.pecchia paulofcharsky We chat with a couple of America's hardest-working legends in their respective "fields!" First, we get pumped up by the most significant gathering of greens farmerleejones from the beloved The Chef's Garden. We also dig into the return of the best gold digger. there is & his new show "Gold Rush: Freddy Dodge's Mine Rescue," Produced by the fantastic team. Make sure to each new episode streaming on discovery plus

Today we talk to Farmer Lee Jones about how to sustain nutrients in veggies and other tips for spring harvests.

While the nutritional value of vegetables continues to go down, Farmer Lee Jones is dedicated to bringing it up. On a mission to naturally enhance the flavor and quality of food, his farm is focused on “working in harmony with nature rather than trying to outsmart it.” To him, that means steering clear from the use of GMOs, rotating crops, testing the soil for mineral deficiencies, and ultimately creating nutrient-dense produce. Listen in to hear him discuss his process and passion for making a positive impact on the health of the people and the environment. http://drruscio.com/what-does-soil-have-to-do-with-your-health  My book Healthy Gut, Healthy You is available at https://drruscio.com/getgutbook  If you're in need of clinical support, please visit https://ruscioinstitute.com  Looking for more? Check out https://drruscio.com/resources 

Farmer Lee Jones, from the Chef's Garden in Ohio, which his family has owned for decades and supplies produce for the best chefs in the country, encourages us to enjoy whole plant eating, from the root to the fruit. After listening to this you will be inspired to make the most of those often tossed-out carrot tops, broccoli stems, Brussels sprout leaves and more. He also enlightens us about regenerative agriculture and why he uses it on the farm.  See omnystudio.com/listener for privacy information.

GET TRANSCRIPT AND FULL SHOWNOTES: melanieavalon.com/farmerleejones 1:55 - IF Biohackers: Intermittent Fasting + Real Foods + Life: Join Melanie's Facebook Group At Facebook.com/groups/paleoOMAD For A Weekly Episode GIVEAWAY, And To Discuss And Learn About All Things Biohacking! All Conversations Welcome! 2:05 - Follow Melanie On Instagram To See The Latest Moments, Products, And #AllTheThings! @MelanieAvalon 2:20 - AVALONX SERRAPEPTASE: Get Melanie's Serrapeptase Supplement: A Proteolytic Enzyme Which May Help Clear Sinuses And Brain Fog, Reduce Allergies, Support A Healthy Inflammatory State, Enhance Wound Healing, Break Down Fatty Deposits And Amyloid Plaque, Supercharge Your Fast, And More!  AvalonX Supplements Are Free Of Toxic Fillers And Common Allergens (Including Wheat, Rice, Gluten, Dairy, Shellfish, Nuts, Soy, Eggs, And Yeast), Tested To Be Free Of Heavy Metals And Mold, And Triple Tested For Purity And Potency. Order At AvalonX.us, And Get On The Email List To Stay Up To Date With All The Special Offers And News About Melanie's New Supplements, Including Her Upcoming MAGNESIUM, At melanieavalon.com/avalonx! 5:15 - FOOD SENSE GUIDE: Get Melanie's App At Melanieavalon.com/foodsenseguide To Tackle Your Food Sensitivities! Food Sense Includes A Searchable Catalogue Of 300+ Foods, Revealing Their Gluten, FODMAP, Lectin, Histamine, Amine, Glutamate, Oxalate, Salicylate, Sulfite, And Thiol Status. Food Sense Also Includes Compound Overviews, Reactions To Look For, Lists Of Foods High And Low In Them, The Ability To Create Your Own Personal Lists, And More! 5:45 - BEAUTYCOUNTER: Non-Toxic Beauty Products Tested For Heavy Metals, Which Support Skin Health And Look Amazing! Shop At beautycounter.com/melanieavalon For Something Magical! For Exclusive Offers And Discounts, And More On The Science Of Skincare, Get On Melanie's Private Beautycounter Email List At melanieavalon.com/cleanbeauty! Find Your Perfect Beautycounter Products With Melanie's Quiz: melanieavalon.com/beautycounterquiz 10:10 - Farmer Lee Jones Story 15:30 - How Farming Used To Be 17:00 - Nutritional Levels In Produce 18:30 - Growing For Flavor 20:25 - Vitamin D 21:55 - DRY FARM WINES: Low Sugar, Low Alcohol, Toxin-Free, Mold-Free, Pesticide-Free, Hang-Over Free Natural Wine! Use The Link dryfarmwines.com/melanieavalon To Get A Bottle For A Penny! 23:40 - Chemicals And GMOs 25:00 - Home Delivery 25:20 - Could We Have Done It Differently? 26:00 - How The War Changed The Way We Eat 27:50 - A Change In Mindset About Our Food 30:10 - Using The Whole Plant 31:45 - How Much Of Our Food Are Native Species? 33:15 - Seed Savors Exchange: An Heirloom Seed Preserve 34:10 - Are Heirloom Varieties More Nutritious? 35:50 - The Algal Bloom In The Great Lakes 36:30 - How We Can Turn Things Around 37:35 - Buying Local 39:00 - Respecting Your Farm Employees 41:00 - Microgreens 43:05 - Hydroponic Gardens 45:30 - Eating The Root And Greens 46:55 - Edible Flowers 48:50 - FEALS: Feals Makes CBD Oil Which Satisfies ALL Of Melanie's Stringent Criteria - It's Premium, Full Spectrum, Organic, Tested, Pure CBD In MCT Oil! It's Delivered Directly To Your Doorstep. CBD Supports The Body's Natural Cannabinoid System, And Can Address An Array Of Issues, From Sleep To Stress To Chronic Pain, And More! Go To feals.com/melanieavalon To Become A Member And Get 40% Off Your First Order, With Free Shipping! 52:20 - White Vegetables 54:40 - Winter Vegetables 58:20 - "Beneficials" In Organic Farming 1:01:15 - Seed Sorting & Seed Weight 1:04:15 - Vegetable Tops 1:05:15 - Craving Certain Plants 1:07:00 - Pollination And Hybridization 1:10:00 - The Recipes 1:12:30 - How To Navigate The Regular Grocery Store 1:15:30 - Regenerative Agriculture With Animals 1:16:50 - Eating Seasonally

Unboxing with Farmer Lee Jones ____________________________________________________Food & Beverage Industry brought to life. F&B LIVE! is a national, industry influencing webcast featuring the leaders in the restaurant, hospitality, branded food and beverage and CPG industries, many of whom are Michael's "friends in the business."Featuring an informal and informative conversation where friends in the business share the latest intel, ideas and best practices for surviving these dynamic challenges we are facing and the future of our brands and businesses.The show is live and broadcast across 5 platforms and features an audience rich with industry influencers. Be sure to pick up your copy of:Food & Beverage Magazine's Guide to Restaurant Successhttps://www.amazon.com/dp/1119668964/...____________________________________________________*CLICK TO SUBSCRIBE: YouTube: https://www.youtube.com/c/foodbeverag...*Follow Us on Facebook : https://www.facebook.com/FoodAndBever...*Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/*Follow Us on TWITTER: https://twitter.com/fb101comwww.fbmagazine.com

Farmer Lee Jones, The Chef's Garden____________________________________________________Food & Beverage Industry brought to life. F&B LIVE! is a national, industry influencing webcast featuring the leaders in the restaurant, hospitality, branded food and beverage and CPG industries, many of whom are Michael's "friends in the business."Featuring an informal and informative conversation where friends in the business share the latest intel, ideas and best practices for surviving these dynamic challenges we are facing and the future of our brands and businesses.The show is live and broadcast across 5 platforms and features an audience rich with industry influencers. Be sure to pick up your copy of:Food & Beverage Magazine's Guide to Restaurant Successhttps://www.amazon.com/dp/1119668964/...____________________________________________________*CLICK TO SUBSCRIBE: YouTube: https://www.youtube.com/c/foodbeverag...*Follow Us on Facebook : https://www.facebook.com/FoodAndBever...*Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/*Follow Us on TWITTER: https://twitter.com/fb101comwww.fbmagazine.com

Dee and Carol soldier on through winter with discussions about temperennials, favorite herbs to grow, more books, and even Mexican oregano on this week's episode.Some helpful links:Dee's blog post on basilCarol's blog post on sorting seedsAsk Carol to speak about violas! Her speaking info.Proven Winner's info on temperennialsWatering can Carol bought from Botanical Interests (affiliate link)International Herb Society On the Bookshelf: The Chef's Garden by Farmer Lee Jones   Cool Plant Lounge in Dallas, Texas on CBS Saturday Morning More books: These Precious Days, by Ann Patchett   Tacos: Recipes and Provocations: A Cookbook, by Alex Stupak. Plus, Mexican Oregano—A Tasty Twist on an Age-Old Flavor - Brooklyn Botanic Garden, Susan Wheeler artwork... it's hard to find anything about her on the Internet, but here's the picture Dee and Carol talked about.Affiliate link to Botanical Interest Seeds. (If you buy something from them after using this link, we earn a small commission at no cost to you. This helps us continue to bring this podcast to you ad-free!)  Book links are also affiliate links.Email us at TheGardenangelists@gmail.com  For more info on Carol and her books, visit her website.  Visit her blog May Dreams Gardens.For more info on Dee and her book, visit her website.  Visit her blog Red Dirt Ramblings.

Farmer Lee Jones, regenerative agriculture specialist, joins Jillian to discuss the power of farming efficiently, ethically, and effectively. The way our food is farmed impacts our health in a myriad of ways! Chemicals sprayed on crops affect not only our physical health, but the health of our environment. Food grown in the proper climates with regenerated soil has far more nutrients. Sustainable farming creates sustainable jobs. Learn how to make healthy, sustainable, ethical choices with your food shopping!Guest Links:Instagram: @farmerleejones and @farmerjonesfarmHome Delivery: farmerjonesfarm.comFor 25% off The Fitness App by Jillian Michaels, go to www.thefitnessapp.com/podcastdealFollow us on Instagram @JillianMichaels and @MartiniCindyJillian Michaels Community: https://www.facebook.com/groups/1880466198675549Email your questions to JillianPodcast@gmail.comYou can find new episodes of Keeping It Real: Conversations with Jillian Michaels, completely ad free, on Wondery+ https://wondery.app.link/jillianSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Just in time for Thanksgiving, Farmer Lee Jones is back to talk about bountiful feasts, making vegetables the star of your holiday dinner and the trend of regenerative farming.

In this conversation, Philip talks to Farmer Lee Jones, the owner of the Jones family farm and author of The Chef's Garden cookbook. The discuss his family's journey in farming, adapting and using regenerative techniques to tend to the soil and grow bountiful crops and the importance of looking back to find new innovations. The Drop – The segment of the show where Philip and his guest share tasty morsels of intellectual goodness and creative musings. Philip's Drop: In The Mood for Love (https://www.imdb.com/title/tt0118694/) Farmer Lee Jones's Drop: The Grapes of Wrath (https://www.imdb.com/title/tt0032551/) Special Guest: Lee Jones.

The Chef's Garden, now a world-famous center for innovation in northeast Ohio, is home to the Culinary Vegetable Institute that attracts chefs from around the world. We talk with Farmer Lee Jones about the history of the farm and recipes for unusual and common vegetables.

The Chef's Garden, now a world-famous center for innovation in northeast Ohio, is home to the Culinary Vegetable Institute that attracts chefs from around the world. We talk with Farmer Lee Jones about the history of the farm and recipes for unusual and common vegetables.

Hello Movie Lovers, for tonight's show John reviews the Hollyshorts film Farmer Lee. Plot: “Farmer Lee” captures Farmer Lee Jones as he prepares for the very first harvest season without his father. Dressed in his everyday uniform - jean overalls, red bow tie, and a smile - Farmer Lee shares his innovative approach to growing healthy, regeneratively farmed vegetables at The Chef's Garden and its importance to his family and our world. To donate to ST. Jude's Hospital click the link https://tlbodenhamer84.scentsy.us/party/15197126/st-judes-fundraiser?fbclid=IwAR3aUQArkoGULV3xpqP-heQIecqbJToctgH9PVZfbeMCcKApMkpzZNCKw9w If you want to donate to the show feel free to do so by going to https://www.gofundme.com/f/movie-lovers-unite-podcast?utm_source=customer&utm_medium=copy_link&utm_campaign=p_cf+share-flow-1 For all of your entertainment news make sure that you check out https://movieloversunite.wixsite.com/movieloversunite If you want to be apart of our Patron feel free by clicking the link https://www.patreon.com/join/movieloversunite Follow us on Facebook at https://m.facebook.com/HouseNerdGeek/?ref=bookmarks --- Send in a voice message: https://anchor.fm/movieloversunite/message Support this podcast: https://anchor.fm/movieloversunite/support

Farmer Lee Jones is a speaker, farming expert, and part of the founding family of "The Chef's Garden" — a farm that uses innovative technology and traditional farming techniques to deliver high quality produce to some of the world's leading chefs.Farmer Lee places a big emphasis on following the natural rhythm of Mother Nature and the ability to look at nutrition on a seasonal basis.He has appeared on ABC World News and as a judge on the Food Network's Iron Chef America, Restaurant: Impossible. His many awards include The James Beard Foundation's “Who's Who in Food & Beverage" and being named as one of The Daily Meal's “60 Coolest People in Food” for several years in a row.Listen as we chat with Farmer Lee about sustainable farming techniques, genetically-modified produce, working with high-level chefs, and his life as a farmer.

Hosts Bridget Albert & Julie Milroy welcome Farmer Lee Jones from The Chef's Garden

This week, we're excited to welcome Farmer Lee Jones to Salt + Spine, the podcast on stories behind cookbooks.Lee grew up in Ohio, where his family has farmed for about six generations. Fresh into college at just 19 years old, Lee saw everything his family owned gone in a day—their farm, their house, their car—after a hail storm devastated their crops, and interest rates were sky-high. At that moment, the family pivoted to smaller-scale farming, catering to farmers’ markets.And it was at a farmers market in Cleveland, Ohio, that a chef approached them. asking where she could buy the type of vegetables she was used to cooking with in Europe, meaning organic, heirloom, chemical-free produce. Lee was in his early 20s, and the family took a vote—and decided to transition to growing only quality ingredients for chefs to use in their restaurants. And that paved the path forward.Today, Lee’s family farm has become The Chef’s Garden, which focuses on regenerative farming and supplies some of the world’s greatest chefs with the quality ingredients they rely on. There is also a major focus on research and innovation, with the Culinary Vegetable Institute, a research and training center on the farm that brings chefs and farmers around the globe together to learn about and innovate on vegetables.And now that wealth of generational knowledge is coming together in Lee’s first cookbook, also titled The Chef’s Garden. It’s both a guide (to more than 500 types of produce and herbs, both common and less-known) and a cookbook, with a collection of more than 100 recipes, including many developed by Jamie Simpson, head chef at the Culinary Vegetable Institute.START COOKING TODAY: Bookshop | IndieBound |AmazonIf you thought you knew vegetables, wait until you see recipes for things like a Seared Rack of Brussels Sprouts, or Cornbread-Stuffed Zucchini Blossoms—or even sweets like Onion Caramel and Beet Marshmallows.Lee joined us remotely for this week’s episode to #TalkCookbooks, calling in from the farm and wearing, of course, his signature overalls-and-red-bow-tie getup. Stick around—it’s a great conversation and we’re closing today’s episode with a vegetable game in addition to some great recipes from The Chef’s Garden for you to make at home. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, we're excited to welcome Farmer Lee Jones to Salt + Spine, the podcast on stories behind cookbooks.Lee grew up in Ohio, where his family has farmed for about six generations. Fresh into college at just 19 years old, Lee saw everything his family owned gone in a day—their farm, their house, their car—after a hail storm devastated their crops, and interest rates were sky-high. In that moment, the family pivoted to smaller scale farming, catering to farmers markets.And it was at a farmers market in Cleveland, Ohio, that a chef approached them. asking where she could buy the type of vegetables she was used to cooking with in Europe, meaning organic, heirloom, chemical-free produce. Lee was in his early 20s, and the family took a vote—and decided to transition to growing only quality ingredients for chefs to use in their restaurants. And that paved the path forward.Today, Lee's family farm has become The Chef's Garden, which focuses on regenerative farming and supplies some of the world's greatest chefs with the quality ingredients they rely on. There is also a major focus on research and innovation, with the Culinary Vegetable Institute, a research and training center on the farm that brings chefs and farmers around the globe together to learn about and innovate on vegetables. And now that wealth of generational knowledge is coming together in Lee's first cookbook, also titled The Chef's Garden. It's both a guide (to more than 500 types of produce and herbs, both common and less-known) and a cookbook, with a collection of more than 100 recipes, including many developed by Jamie Simpson, head chef at the Culinary Vegetable Institute.If you thought you knew vegetables, wait until you see recipes for things like a Seared Rack of Brussels Sprouts, or Cornbread-Stuffed Zucchini Blossoms—or even sweets like Onion Caramel and Beet Marshmallows.Lee joined us remotely for this week's episode to #TalkCookbooks, calling in from the farm and wearing, of course, his signature overalls-and-red-bow-tie getup. Stick around—it's a great conversation and we're closing today's episode with a vegetable game in addition to some great recipes from The Chef's Garden for you to make at home. See acast.com/privacy for privacy and opt-out information.

Farmer Lee Jones runs The Chef's Garden, his family farm in Huron, Ohio. He is the author of The Chef's Garden: A Modern Guide to Common and Unusual Vegetables – with Recipes.

Farmer Lee Jones joins Lois Reitzes to talk about his new book, "The Chef's Garden: A Modern Guide to Common and Unusual Vegetables".Plus, a conversation about this year's Juneteenth celebration at the Atlanta History Center.

This is a follow up interview with Ohio farmer, Lee Jones and chef Jamie Simpson. Farmer Lee Jones and food writer Kristin Donnelly have just released a 600+ page book that is the quintessential encyclopedia of vegetables. The Chefs Garden, A Modern Guide to Common and Unusual Vegetables with Recipes shares decades of knowledge about the most familiar vegetables and those that might be new to us like salsify, cardoons or oca. Jamie Simpson, The Chef Garden's executive chef, has devised recipes that honor the best qualities of each vegetable and stretch our understanding of what we can do with them. In this episode we talk about how the vegetables we eat have changed over the years, how the book is organized and how to use it, and Jamie's discovery of a brand new way to make vegetable stock, among other things. And I get schooled on the difference between soil and dirt.

Farmer Lee Jones knows a thing or two about vegetables...and not just the ordinary ones like carrots, potatoes and peas. For more than 30 years his Huron, Ohio farm has been growing the most interesting, nutrient-dense, and beautiful vegetables for the prestigious restaurants around the country. Vegetables from The Chef's Garden are a staple ingredient for well-known chefs that include Daniel Boulud, Jose Andrés and Thomas Keller and are familiar to food TV celebs as well as northeast Ohio's culinary greats. Lucky for us, we can also access those same veggies at an old fashioned farmstead or in home delivery boxes. Farmer Lee Jones and food writer Kristin Donnelly have just released a 600+ page book that is the quintessential encyclopedia of vegetables. The Chefs Garden, A Modern Guide to Common and Unusual Vegetables with Recipes shares decades of knowledge about familiar vegetables and those that might be new to us like cardoons, salsify and oca. Chef-in-Residence Jamie Simpson has devised recipes that honor the best qualities of each vegetable and stretch our understanding of what we can do with them. In the first of two interviews we talk to Farmer Lee and Chef Jamie about why a plant-forward future is inevitable and necessary, how looking back in time is actually the key to our culinary future, and how asking more of our plants and vegetables is a key to a more sustainable food system.

The sandy loam is perfect for cultivating rare and unique vegetable varieties near Lake Erie. Farmer Lee Jones tells us why his family farm quit selling by the semi load and became The Chef's Garden. The beautiful recipes in his Modern Guide to Common and Unusual Vegetables is just the nudge we need to find the way to a plant forward future.

There’s something special about the relationship between a boy and his mom. In anticipation of Mother’s Day, Good Food hears from Eric Kim, who returned home to Atlanta to work on his upcoming cookbook with his mom. This week’s “In the Weeds” takes listeners to Woon Kitchen in Historic Filipinotown, where Keegan Fong and Mama Fong are making a mean bowl of beef noodles. Farmer Lee Jones shares how his family’s rags-to-riches farm went bust but rebuilt with vegetables that are sought after by the world’s best chefs. Edible flowers are blooming at the Santa Monica Farmer’s Market. Artist and illustrator Lindsay Gardner pays homage to 112 women in the food world. Finally, Bill Esparza is excited about a lechon taco that can be found in the city of Cudahy. 

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Farmer Lee Jones of Chef’s Garden and the Culinary Vegetable Institute. They discuss vegetables, plant-based eating, regenerative farming and his new cookbook. Plus, Farmer Lee shares his Julia Moment.Image courtesy of Michelle Demuth-Bibb.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.  

Vegetables certainly get their love from the Dinner Sisters. This week we're excited to share an interview with you all about veggies, herbs, and everything from the garden. Our sister Mary interviews Farmer Lee Jones about his new book, vegetables, and so much more. Who's Farmer Lee Jones? From his press:He has cooked with Julia Child, dined with Martha Stewart, provides veggies to the top chefs in the world, and was the first farmer to win a James Beard Award. He is an expert in sustainable farming, innovative planting and harvesting techniques, and one of the most trusted names in vegetables. In this guide and cookbook, THE CHEF'S GARDEN: A Modern Guide to Common and Unusual Vegetables—with Recipes, Farmer Lee shares a wealth of knowledge on how to select, prepare, and cook vegetables. The book is a vegetable bible, 650 pages of beautiful recipes and detailed information on every possible herb, veggie, edible flower, and more.If you'd like, you can purchase his book using our Amazon Affiliate link (and support the podcast, thanks!) THE CHEF'S GARDEN: A Modern Guide to Common and Unusual Vegetables—with Recipeshttp://dinnersisters.com/2021/05/03/episode-163-interview-with-farmer-lee-jones/Support the show (https://www.patreon.com/dinnersisters)

The James Beard award winner discusses his new book, "The Chef's Garden: A Modern Guide to Common and Unusual Vegetables". Visit his site: https://www.farmerjonesfarm.com/

On this episode I chat with Farmer Lee Jones of The Chef's Garden. We talk about his family farm and the work to grow for those within the food industry. We also talk about underrated vegetables, his current work on growing for Chef's, and even the exciting announcement of his new book. A great podcast for anyone interested in regenerative agriculture, farming, restaurants, or cooking in general.  Pre-Order the book The Chef’s Garden: A Modern Guide to Common and Unusual Vegetables—with Recipes here: https://www.farmerjonesfarm.com/pages/book Visit the website for more information into their work and to support the farm: https://www.chefs-garden.com/ Check out the Line Cook Thoughts blog here: linecookthoughts.com --- Send in a voice message: https://anchor.fm/raymond-delucci/message

In this informative and moving episode, Farmer Lee Jones speaks passionately about his family farm in Huron, Ohio which was passed on from his late, beloved father.Why should you listen to this podcast? It's really simple. We talk about how YOU can be a part of the solution and not a part of the problem when it comes to buying your produce. We also tell you how your future health can be saved if you start supporting your local farmers NOW.Another important thing we'll be going over is Farmer Lee's direct-to-consumer produce packages you can buy, providing you with quality produce that far-surpasses anything you'll find at the store. Oh, and they ship directly to your doorstep! GOOD NEWS is I have a 5% discount code for you to use!ERIKACARSELLA is my special discount code which should already be populated if you buy from this link below!You can order HERE ----> https://www.farmerjonesfarm.com/Farmer Lee may discuss why we should be supporting local farmers as much as we can instead of buying commercially-grown produce from the stores, but it doesn't stop there. Just because you find a local farmer doesn't necessarily mean their products are local, so be sure to do your research to make sure you're supporting the right cause.Why is Farmer Lee different from the others? He doesn't just believe in sustainable farming, he believes in regenerative farming. What's the difference, you ask?Sustainable means just that - to "sustain." But Farmer Lee believes in thinking far beyond just "the now." First and foremost, he treats his team with respect and pays them a deserving wage. This gives them a sense of security and a feeling of importance. By doing this, his team has the desire to stay with him and a desire to take part in the future of regenerative farming.Farmer Lee talks about how the health of the soil is the most important thing when growing anything. Just like we give our bodies vitamins C, D, E and everything we need to remain healthy and strong, seeds need nutrient-dense soil to grow healthy and strong produce. The healthier the soil, the stronger the produce grows, the better chance they have at naturally fighting off disease and insects. This means there isn't even a need for pesticides!The vegetables we buy at the grocery store are full of wax, pesticides and GMO's that are designed to specifically tolerate those harsh pesticides. Then we are the ones who eat them. This is not good for us. Farmer Lee and his team at The Chef's Garden like to say "pay the farmer now or pay the doctor later."COVID has been extremely challenging on so many businesses. Farmer Lee and his team have been struggling to stay afloat because the majority of his customers were chefs. Now that restaurants are not flourishing like they once were, Farmer Lee's customer base has decreased significantly and he wants to do everything he can to keep his families legacy alive. But it's less about his family and more about his vision for the future of regenerative farming. If you haven't already, please visit the link listed above and buy yourself the best-tasting veggies you've ever had while supporting an extremely important cause. Read my blog, "Pay The Farmer Now Or Pay The Doctor Later" (featuring Farmer Lee Jones) Also! If could please donate to my Patron account, it would mean the world! Even $2-5 dollars a month or whatever you could afford would make a huge difference and allow me to pay for help editing episodes so I can produce more quality content for you.If you like what you listen, please give us a 5 star review and subscribe!!

When it comes to food, what we eat matters, and when people like Farmer Lee Jones is caring for the soil and looking to start with the strongest seeds it's no wonder that his a sustainable farm of specialty and heirloom vegetables, microgreens, and eatable flowers are the choice of top chefs around the world. You can get his family's chef-level produce, which is much more nutrient dense than what's at your local grocery store, delivered to your front door. I have and this is the most flavor I have experienced in my almost 30 years in the restaurant industry. You can find Farmer Lee Jones at https://www.farmerjonesfarm.com/ Go here to Live as a ModernLongevitarian.com Join our Private Facebook Group here Farmer Lee Jones Bio: Farmer Lee Jones always wears his trademark overalls and red bowtie as a symbol of his commitment to sustainable agricultural practices. Ever since the early days of The Chef's Garden's creation over thirty years ago, he has remained tirelessly committed to not only ensuring that the family's three hundred acre farm remains one of the most innovative and pioneering in the world but to fostering a nuanced conversation with the chefs in our industry who look to the farm to grow fresh vegetables that are as aesthetically pleasing on the plate as they are flavorful to the palate. He is devoutly committed to the chefs he works with in all corners of the world and takes great pride in the relationships he has with the people who have become his mentors, guiding light, and inspiration. These are the bonds that have inspired the highest quality, most flavorful and extraordinary vegetables in the world and for Farmer Lee Jones, every day promises a new opportunity to connect with the chefs who have helped to make the farm the pioneering leader in sustainable agriculture that it is today. Farmer Jones® also works alongside his dad and brother on the farm, inspiring The Chef's Garden team to perpetually discover innovative ways to become more sustainable while at the same time producing the highest quality ingredients possible. He is committed to rediscovering, saving and telling the stories of the unique heirloom vegetables that are sustainable farmed, along with microgreens, edible flowers, herbs and more. He is an in-demand speaker and expert on sustainable agriculture and has presented at national and international conferences and seminars including at The Culinary Institute of America's Greystone Flavor Summit, The American Culinary Federation's National Convention, the Women Chefs and Restaurateurs National Conference, and Chef Raymond Blanc's American Food Revolution in Oxford, England. He was honored to receive the James Beard Foundation's award for Who's Who in Food & Beverage, making him one of the first farmers to receive it. He serves on the boards for Chef Magazine, Chef Concept, and Modern Farmer. He has been profiled in conjunction with The Chef's Garden in The New York Times, The Wall Street Journal, Inc. Magazine, Entrepreneur, Bon Appétit, Gourmet, Food & Wine, Cooking Light, Newsweek and The Washington Post. The Chef's Garden has been chronicled by “The Martha Stewart Show,” “Roker on the Road,” “CNN Business Unusual,” and ABC World News, and Farmer Lee Jones was the first farmer ever to judge the popular Food Network show “Iron Chef America.” He appeared in an episode of the Food Network's “Food Network Star” as well as “Restaurant: Impossible” along with First Lady Michelle Obama. Farmer Lee Jones has also been heard on “Fresh Air,” “All Things Considered” and “The Story.” --- Support this podcast: https://anchor.fm/modernlongevitarian/support

In this episode we had a very pleasant conversation with Farmer Lee Jones! We had an absolute blast talking with him, not just about produce, but life in general. We had the opportunity to not only learn about The Chef's Garden, but also about the farm and his family's history, as well as talked about relationships, which was a beautiful reminder of what's really important in life. He is a very warm, friendly person and we had a great time listening to his stories. Farmer Lee Jones is the man responsible for running The Chef's Garden, a 300 acre farm well-known for their hand-harvested, picked-to-order produce delivered overnight to acclaimed chefs worldwide. In addition to overseeing his family's Huron, Ohio farm, he is also the chairman for the Culinary Vegetable Institute, one of the world's most well-respected vegetable research facilities, also located on the property. His gardening philosophy is all about practicing sustainable, old-world farming techniques; avoiding the use of all pesticides and chemicals, emphasizing soil health, and all in all, “growing vegetables slowly and gently, in full accord with nature.” Farmer Lee Jones is also a highly sought-after speaker and expert on sustainable agriculture, who has presented at a number of national and international conferences and seminars, including the ACF National Convention, the Culinary Institute of America's Greystone Flavor Summit, and the Women Chefs and Restauranteurs National Conference. He is a James Beard Award winner, serves on the boards for a variety of chef-centric magazines, and was the first farmer to ever judge Food Network's Iron Chef America, as well as appearing on Food Network Star, Restaurant: Impossible, and Bizarre Foods with Andrew Zimmern. If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you! --- Support this podcast: https://podcasters.spotify.com/pod/show/while-the-cookies-cool/support

Donning his signature blue overalls and red bow tie as his personal symbol of commitment to sustainability, Farmer Lee Jones sat down with us to share how The Chef’s Garden has adapted to the COVID-19 aftermath, how the pandemic has impacted the future of his family's 300-acre farm, how the crisis has led to formation of new partnerships and new partners, and how he has learned to open himself and the Garden to a wider market. Sustainability-savvy chefs everywhere are familiar The Chef's Garden, the original pioneer and purveyor of Earth-to-table®, sustainably grown, nutritionally dense, flavorful produce for discerning chefs worldwide. Passed down from generations for more than 30 years, The Chef's Garden was founded on traditional farming methods while implementing the most innovative, sustainable practices available. An invaluable presence in the modern culinary world, The Chef's Garden continually adapts in today's changing world to offer the highest quality produce to chefs everywhere.

On this episode of Best Served, our host Jensen Cummings sits down with Farmer Lee Jones of The Chef's Garden, Huron, OH.

Farmer Lee Jones talks about the joy and family in small farming, what The Chef's Garden is doing to navigate the rapid changes of the pandemic, and how they're bringing healthy food directly to people's tables. This podcast was brought to you by the best PR team in the business, Melissa Harris and Jane Hirt. Show notes: Michael on Instagram The Chef's Garden Farmer Lee Jones

Farmer Lee Jones from The Chef's Garden says "We are going to create a whole entire generation of gardeners because once they garden as a child and they learn how fun that is, they understand that the carrot comes from the soil and when they can go with mom and dad and harvest that and bring it in and cook it, and then eat it and realize how good it is and they have a connection with where the food's coming from and how it's grown and how much work it takes to grow it. We've got a generation of gardeners!" What we covered in this episode Farmer Lee Jones says that, with the COVID-19 pandemic, they are even more focusing on health and food safety at the farm. The current situation affected them in a grand way. Over the last 37 years,  hundred percent of their revenue has come from working directly with chefs throughout the United States and internationally.   Farmer Lee Jones explains that the farm is in an ideal location. It is situated 2.9 miles inland from Lake Erie and Lake Erie is the shallowest of all the great lakes and it's also the warmest, and the soil is all old Lake bottom.  In the early eighties, after a very devastating hailstorm that wiped out all the crops, his parents lost the farm. They started back in farmer's market. Farmer lee jones was around 20 years old at that time. They met a local Chef who educated them about growing vegetables without chemicals and told them that they would be enough Chefs in America that would support them to grow vegetables with great flavor. The second Chef was Jean Louis Paladin. He helped them to build their network with Chefs like Daniel Boulud, Thomas Keller,  Alain Ducasse, and Jean-Georges Vongerichten. Farmer Lee Jones says that what they have heard from chefs over the last 37 years is that flavor is the most important. Flavor, flavor, flavor. And that's really what they have based every decision on was the flavor, the integrity of the product, and how it's grown.   With the pandemic, The Chef's Garden pivoted their business to online orders and deliveries.  You can order a box of vegetables, herbs, and blossoms to be delivered at your doorsteps at https://www.chefs-garden.com/products/home-delivery Healthy soil = healthy plants = healthy food for people.  Link to the podcast episode on Apple Podcast   Submitted questions from podcast listeners What is the best type of farming? It is our personal belief, says Farmer Lee Jones from The Chef's Garden,  that God designed a system far superior to anything we can fake out chemically or synthetically. The way that we're farming [in the US] chemically and commercially today is much like our Western culture of medicine. Once we get sick, then a doctor prescribes medicine to treat the symptom. The method of farming that we're trying to do today is more like the Eastern culture. The Eastern culture is, get the body in balance to defend against the disease in the first place. So we have a sane healthy soil, healthy vegetables, and healthy people. We do the soil analysis based on the deficiencies that we find within the soil. Then we plant crop specific. This is what's really cool based on the deficiency we plant cover crops. Different types of plants will accept different types of energy from the sun, buckwheat, Clover, vetch, barley. We even have a 17 variety cover crop mix that we use to give us a, it would be like, like us taking a multivitamin, the plants except different types of energy from the sun, so based on the deficiency in the soil, you plant crops specific. You let that land sit fallow and let the plants in and if you can visualize the leaves of that plant as antenna or receptacles, they accept the energy through the leaves into the stems, then down to the roots and then into the soil. Then the next year when we plant the turnip or the beat or the carrot or the radish or the zucchini or whatever it happens to be, it picks that back up and when we eat it, it builds our immune system.

The source of your food is more important than ever. Buying straight from the farm is one way to have fresh seasonal produce while supporting local farmers, and it also encourages cooking at home and healthy eating. For more than 37 years, Farmer Lee Jones of The Chef's Garden, has supplied specialty produce to the nation's top chefs and restaurants. Now, consumers can order a variety of colorful, seasonal produce boxes shipped direct from The Chef's Garden in Huron, Ohio. www.chefs-garden.com

In this first episode of Food Under Fire, I have a conversation with Gavin Kaysen from Minneapolis. He’s a James Beard award-winning chef who runs some of the most celebrated restaurants in the state of Minnesota, which include Spoon and Stable, Bellecour, and Demi. // Gavin has proven himself as a real leader in the midst of this crisis with the initiatives that he’s been a part of and his political outreach. // Gavin and I went over quite a bit, so here’s a quick overview of what you can do to help // Heart of the House Foundation: A charity that directly assists the furloughed employees at all his restaurants. Learn more and donate here: and you can find it at this abbreviated link: bit.ly/heartofthehouse // Save Restaurants Campaign: If you’re looking to be part of the broader effort to save the hospitality industry, you can visit the other initiative he mentioned at www.saverestaurants.com — it’s run by the Independent Restaurant Coalition and you can sign up for their newsletter, which will offer tools and strategies on how you can help the industry. // Local Businesses: Gavin made a point of not only supporting restaurants this time but farmers as well. He specifically referenced Farmer Lee Jones in Ohio, who you can order produce from through this link: chefs-garden.com // Interested in buying the same meat that Gavin uses for his restaurants? Check out Peterson Craftsman Meats in Wisconsin. They actually deliver to many states across the Midwest, so if you're in the area, order here: petersoncraftsmanmeants.com // Support Gavin: Two of Gavin's restaurants have pivoted to take-out models. For Bellecour, go here: https://bellecourrestaurant.com/shop/. For Spoon & Stable, go here: https://www.spoonandstable.com/take-out///Music: "What True Self, Feels Bogus, Let's Watch Jason X" by Jason ZabriskieCourtesy of YouTube Audio Library

In 1983, the Jones family of Milan, Ohio, shifted the focus of their family farm to providing the best possible ingredients to a growing population of chefs seeking high-quality and specialty produce, renaming their business The Chef's Garden. The approach has served them well, until the current pandemic. With restaurants temporarily shuttering across the globe, The Chef's Garden's customer base disappeared, and the company made a shift to selling a line of themed produce boxes (Immunity Booster, Anti-Aging Mix, Subscription Box, etc.) for home cooks. Farmer Lee Jones, the longstanding public face of the Jones family and The Chef's Garden, takes us inside the pivot and describes how his team made the switch so quickly.  Our great thanks to S.Pellegrino for making these special reports possible.Support our cause of the day: If you are able to, please buy a gift certificate from you favorite restaurant! 

Join us for our final interview with Edwardo Garcia and Farmer Lee Jones here on location at the American Culinary Federation National Conference 2019!

Farmer Lee Jones and his farm “The Chef’s Garden” are on the forefront of the food service industry.  Hear his story with his take on the future of farming and food. Learn more about Farmer Lee Jones here (http://www.businesschef.org/blog/farmer-lee-jones/) . Follow us: Business Chef Website:  http://www.businesschef.org (http://www.businesschef.org/) LinkedIn Page:  https://www.linkedin.com/showcase/businesschef/ (https://www.linkedin.com/showcase/businesschef/) Facebook Page:  https://www.facebook.com/MakeFoodMakeMoney/ (https://www.facebook.com/MakeFoodMakeMoney/) Instagram Page:  https://www.instagram.com/makefoodmakemoney/ (https://www.instagram.com/makefoodmakemoney/) Want to know more about how you can help aspiring culinarians, as well as creating a more sustainable food service future? Email us  info@businesschef.org (mailto:info@businesschef.org) , with “Culinary Technology Fund” in the subject line

[powerpress] Friday has arrived and so has the Why Can’t You? podcast with Farmer Lee Jones! I do not know if I have ever laughed this much during a podcast, he is truly a kick in the pants with a great zest for life and food! The post Why Can’t You? Podcast with Farming Icon, Farmer Lee Jones! appeared first on Why Can't You?.

This week, Chef Brian Duffy chats with Farmer Lee Jones about Roots 2017 at The Chef’s Garden in Huron, OH. It’s a phenomenal conversation about clean food, responsible chefs, and the life of a farmer! Follow Chef Brian Duffy on Twitter and on Facebook. Check out his website to learn more about him, to find […] The post Duffified Live: Farmer Lee Jones appeared first on Radio Influence.

We are thrilled to be joined by internationally known farmer and grower Farmer Lee Jones of "The Chef's Garden"!  We talk about Sustainable Farming, Disney chefs, and how he supplies Walt Disney World with the highest quality produce used in Signature restaurants!  We also learn about a special event taking place in Milan, Ohio at "The Culinary Vegetable Institute"!  It is a special "Earth to Table" dinner featuring Five Walt Disney World Chefs!  You can find the event here! The Chef's Garden Produce is shipped fresh from Huron, Ohio and is available at Omaha Steaks! Joffrey’s Coffee and Tea are very generously offering our listeners the special code “Looper” for 20% off all of their coffee and tea products! Including the Disney Parks and Resorts Specialty Coffee Collection! Free Shipping on all orders over $50! If growing MicroGreens: “Please stand clear of the doors”! Thank you for downloading Episode 209 of ResortLoop.com! This episode of ResortLoop.com is brought to you by the Joffrey’s Coffee & Tea Company! Email or call in your own special open for the show! Voicemail: (414) WDW-LOOP

Our first guest is Farmer Lee Jones, The Chef's Garden, a pioneer of the sustainable agricultural movement, whose family's 300-acre vegetable farm grows specialty vegetables, herbs and micro greens shipped to restaurants around the world. Our second guest is Katrin Naelapaa, Director of Wines from Spain since 2001, who oversees all marketing, advertising and promotion for Spanish wines in the U.S.This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).

This week on All in the Industry, Shari Bayer is joined by the who’s who of farming, Farmer Lee Jones. Perpetually clad in his trademark overalls and a red bowtie, Farmer Lee Jones is a pioneer of the sustainable agricultural movement who continues to keep The Chef’s Garden on the cutting edge of the produce business. His family’s 300-acre vegetable farm in Huron, Ohio grows the best-tasting and most nutritious specialty vegetables herbs and micro greens in the world. The family lives by a commitment to producing food that looks good, tastes good and is good for you. This program was brought to you by The International Culinary Center. “Really some of our best crops come from early and late. We love cool temperatures on products – it grows slower but you get more body color and nutrition.” [08:00] “Small family farms are the backbone of this country. we need family farms. Chef’s recognize the value and that their guests recognize that value.” [13:00] –Farmer Lee Jones on All in the Industry

From the farm, to tables across the country! Farmer Lee Jones is Erin Fairbanks’ guest on this week’s installment of The Farm Report. Tune into this episode to hear Farmer Jones talk about the mission of Chef’s Garden, and why it’s important to grow food that chefs prefer in the kitchen. Hear about the heirloom varieties that Farmer Jones grows at Chef’s Garden, and why it’s necessary to grow certain crops to boost nutrient levels in the soil. Find out what celebrity chefs purchase from Farmer Jones, and why he harvests at eight different plant growth stages. Listen to Farmer Jones speak to the power of seasonality in terms of nutrition! This program has been sponsored by Seersucker/Nightingale 9. “If you work in harmony with nature instead trying to outsmart it, the results can be incredible.” [11:00] “Chefs have taught us that at every stage of a plant’s life offers something different to the plate.” [26:30] — Farmer Lee Jones on The Farm Report

Food Network host and New York Times bestselling author Ellie Krieger talks with Mark and Theresa about healthy eating. We're headed out to the farm with Farmer Lee Jones. And the kitchen and bath pro's weekly Twitter chat---KBTribeChat---creator Stacy Garcia talks kitchen trends from the trenches of design. Tune in to listen to this episode of MyFixitUpLife on Thursday, April 5th at noon ET.

Food Network host and New York Times bestselling author Ellie Krieger talks with Mark and Theresa about healthy eating. We're headed out to the farm with Farmer Lee Jones. And the kitchen and bath pro's weekly Twitter chat---KBTribeChat---creator Stacy Garcia talks kitchen trends from the trenches of design. Tune in to listen to this episode of MyFixitUpLife on Thursday, April 5th at noon ET.

Mark & Theresa broadcast MyFixitUpLife LIVE! at Lowe's courtesy of Troy-Bilt's Saturday6 lawn and garden series. So let's roll up our sleeves and dig in. It's time to build something together. They're joined by the soft-spoken Iron Chef judge and vegetable farmer to the world's great kitchens, Farmer Lee Jones of The Chef's Garden. And the situation turns from food to tools when DIYNetwork's Desperate Landscapes host—and rock solid fitness aficionado—Jason Cameron joins us in the garden. We get the Lowes-down on outstanding outdoor Father's Day gifts and talk Troy-Bilt tractors, trimmers, and more. Theresa talks Olympic paint and their Color Clix app that's helping her with a client's nursery project, and gives the details on helping you prepare for natural disasters with the help from Generac and The Great Hurricane Blowout that gives you the details on being prepared. Mark shares his love for the Troy-Bilt TB260: Mulching Mower With Side-Discharge, and we find out about other Father's Day gift ideas from Troy-Bilt. So spread that mulch and fertilize those flowers, we're built for life.

Mark & Theresa broadcast MyFixitUpLife LIVE! at Lowe's courtesy of Troy-Bilt's Saturday6 lawn and garden series. So let's roll up our sleeves and dig in. It's time to build something together. They're joined by the soft-spoken Iron Chef judge and vegetable farmer to the world's great kitchens, Farmer Lee Jones of The Chef's Garden. And the situation turns from food to tools when DIYNetwork's Desperate Landscapes host—and rock solid fitness aficionado—Jason Cameron joins us in the garden. We get the Lowes-down on outstanding outdoor Father's Day gifts and talk Troy-Bilt tractors, trimmers, and more. Theresa talks Olympic paint and their Color Clix app that's helping her with a client's nursery project, and gives the details on helping you prepare for natural disasters with the help from Generac and The Great Hurricane Blowout that gives you the details on being prepared. Mark shares his love for the Troy-Bilt TB260: Mulching Mower With Side-Discharge, and we find out about other Father's Day gift ideas from Troy-Bilt. So spread that mulch and fertilize those flowers, we're built for life.