Podcasts about foodscape

If you are a forest practitioner in the eastern forests of North America (and maybe elsewhere) at one time or another you have likely been frustrated by white-tailed deer. Browse impacts on forest vegetation are significant and long-lasting, but those impacts are not the same everywhere making deer browse a challenging issue to both understand and address. Join us on this episode of SilviCast as we seek to better understand how deer impact our forests and what clues the latest science holds for mitigating browse impacts through silviculture. We spoke with two leading researchers on deer-forest interactions, Alex Royo, Research Ecologist with the US Forest Service's Northern Research Station, and Amanda McGraw, Research Scientist with the Wisconsin DNR.  To earn CEU/CFE credits, learn more, or interact with SilviCast, visit the uwsp.edu/SilviCast.

Stories from the past help us understand who we are and who we can be. In today's podcast, we will explore a gripping new book titled "Food Power Politics: The Food Story of the Mississippi Civil Rights Movement," written by African American Studies Assistant Professor Bobby J. Smith II at the University of Illinois at Urbana-Champaign. The book tells how food was used as a political weapon against African Americans and describes how black people fought against oppressive regimes by creating their own food systems, Bobby sets the stage for understanding how black youth today in Mississippi and beyond are building food justice movements and grappling with inequalities that attempt to contort their lives. Interview Summary   So, Bobby, what inspired you to write "Food Power Politics?"   So many different ways to answer the question. I have a family background in agriculture. I did food justice activism while I was in graduate school. I also worked on food policy councils. So, I was inspired to write it because I was already interested in understanding the ways in which food was produced, consumed, and distributed. But what inspired me to write "Food Power Politics" was actually a class I took while I was in graduate school at Cornell University in the Department of Developmental Sociology. I'm taking a course around community development and organizing and we read a book by sociologist Charles Payne entitled "I've Got the Light of Freedom." It's about the Civil Rights Movement in Mississippi, particularly the area called Greenwood, Mississippi in the Yazoo Mississippi Delta Region of the state of Mississippi, which is the northwest quadrant of the state. And in the book, Payne talks about the organizing tradition of the Civil Rights Movement. And during that class, I'd already been interested in understanding, again, issues of food justice and food security. So, as I was reading that book, I learned about the ways in which food became a weapon used against the Civil Rights Movement and civil rights activists responded by organizing their own food programs. And essentially, I wrote "Food Power Politics" because I wanted to raise awareness about how food can be used in different ways. But I also wanted people to rethink the idea of food. Many times, people think about food as something that's on your plate or something you get at the grocery store. But what inspired me to write "Food Power Politics" was to show a different story about food and how it impacts the lives of African American people.   Thank you for that. And I have got to tell you, I'm intrigued by the phrasing of "Food Power Politics." Could you please unpack its meaning and explain how you map it across the landscape of Black life?   "Food Power Politics" is the title of my book, but it's also the theoretical framework that I created to begin to understand, or for scholars and other people to interpret, how food can be used as a weapon. The book started as ideas for my dissertation. When I first learned about the ways in which food had been used as a weapon against African American communities, I started looking to the literature to find out how have people talked about food as a weapon. I remember talking to a number of my colleagues about the book itself and they were telling me stories about how the idea of food as a weapon is just what we call wartime tactics. So, food has been weaponized for many, many years, and centuries. So, I went to the literature, and I found out that scholars, typically legal scholars, historians, and political scientists, when they talk about how food when used as a weapon, they use the term food power. I had never heard of food power before or this framework of food power. So I, of course, as a diligent graduate student, delved into the literature and learned more about food power. And it's a concept that is usually understood in the context of international conflict whereby one nation withholds food from another nation in times of conflict as a way to mitigate the impact of the conflict, or that the nation that wills the power against another nation can win the conflict. That's what they call food power. So, I used the concept of food power and transposed it into the context of the Civil Rights Movement. And while I was studying the Civil Rights Movement, food power allowed me to think about how food had been used as a weapon against African communities, but it didn't allow me to pick up on how African American communities fought back. And that was a key part for me because many times when we think about times of oppression or social struggle, we tend to think about how oppressors oppressed people and not have those who are oppressed fight back. So, when I observed what African American communities were doing in Mississippi in response to food being weaponized against them, I theorized ideally emancipatory food power, which allows or creates this way for us to understand how African American communities use food as a way to emancipate themselves from those kinds of conditions and circumstances. So, the conflict between food power and emancipatory food power equals or is a sense is where I theorize as "Food Power Politics" which captures those struggles. I didn't want to show just one side of the struggle by which food is used against African American communities. I wanted to show both sides. And that's what the concept of "Food Power Politics" seeks to do. It gives us language to understand these instances, whether it's during times of enslavement in the African American experience or in times of Jim Crow or civil rights or even today. It gives us language to understand the ways in which food is used in times of social struggle.   This is really rich. I'm so intrigued by the idea of taking from geopolitical conflict, this notion of food power and this idea of food power against, but you also talk about food power for, and that was an important move because it shows how people can take possession of their lives and use food, that can be so complicated, for their good. And so, I hope we'll talk a bit more about that. But I really want you to take us back in time. So, what is the food story of the Mississippi Civil Rights Movement and why do you think it's important?   So, thinking back when I talked about Charles Payne's piece, "I've Got the Light of Freedom." He talks about how food was used as a weapon against African American communities. So, although Charles Payne's book is not about food, it's not about agriculture. It's a strictly civil rights, Black Freedom Struggle type of book. But in chapter five of the book, he recounts this moment activists now called the Greenwood Food Blockade. And the food story of the Mississippi Civil Rights Movement, or the story that I want to tell, begins with this Greenwood Food Blockade. In short, it is this moment where the White political structure there in the Yazoo Mississippi Delta Region through the city of Greenwood, Mississippi, in Ford County, is where they begin to use food as a form of voter suppression. So, there's this federal surplus commodities food program. Government cheese, or government peanut butter, meats, and things like that. At the time in the Delta Region of Mississippi, that program was a big program for rural African American communities. In 1962, the Florida County Board of Supervisors decides to dismantle that program. And that was the only way that our poor world Black communities were able to even get food. Many of them were sharecroppers or farm workers or day laborers, and many of them didn't have any money to buy foods. So, all the food they got and the ways in which they fed themselves was mostly through this federal surplus commodities program, which is what they call the Surplus Food Program. So, in 1962, the Florida County Board of Supervisors in November of 1962 decide to dismantle the program as a form of voter suppression. So, what ends up happening is that now activists who are in Mississippi begin to make connections between food and the struggles of sharecroppers. And so essentially the food story of the Mississippi Civil Rights Movement begins with this event called the Greenwood Food Blockade. And in response to the blockade, activists organized what they call the Food for Freedom program. So, that's one of the first times we see these tensions between food power against and food power for. The blockade itself is one where food power is used against these communities. And then the Food for Freedom program is designed to respond to that lack of food that is engineered by the Greenwood Food Blockade. That's my entry point and that's how I even found out about this food story of the Mississippi Civil Rights Movement. And in 2017 when I was a graduate student, I went to Mississippi to learn more about the Greenwood Food Blockade. I wanted to locate activists who knew about it. I went to the places where the Food for Freedom program operated, and I learned so much about the Greenwood Food Blockade. But while I was in Mississippi, I also learned about another part of this story. So, during the Greenwood Food Blockade, while activists are responding to this use of food as a form of voter suppression, there's also this food stamps campaign that is engineered by White grocery store owners in the Delta and across Mississippi. Now, I call it a food stamps campaign because in 1962, our nation did not have a Federal Food Stamp program. It was a pilot program at the time. White grocery store owners in Mississippi wanted food stamps, but not food stamps to feed people; they wanted food stamps to make profit. They also wanted to get rid of the federal surplus commodities food program because they believed that that program would cut into their profit. So, once I learned more about this Federal Food Stamps campaign in Mississippi, I soon learned that another way in which food had been used as a weapon against African American communities was also through the Federal Food Stamp Program. The Greenwood Food Blockade is food as a political weapon. And then this Federal Food Stamp campaign by White grocery store owners is food used as an economic weapon, and how activists and how sharecroppers in those communities responded to that campaign was how they developed food cooperatives. Throughout each chapter of the book, I provide a case study of how food is used as a weapon against African American communities and how they respond. But they respond in different ways because when it's a political situation, they respond by attaching food to civil rights activism and freedom. Whereas the food stamps, they realize whether we have surplus commodities or whether we have food stamps, we can't control when, where, and how we access food. In response, they start developing these food and farm cooperatives in Mississippi, and that's the way we see how food can be used as a weapon against, but also how being those communities counter weaponized. And then I follow that story and situate it through today and show how particularly Black youth in the Delta today continue the food story of the Mississippi Civil Rights Movement, recognizing that things are different today and that a lot of the power structure has morphed to fit today's context. But communities are still struggling to counter weaponize the ways in which food has been used against them.   You are already leading into the next line of questioning and that's this idea why your text mostly is about historical events. You do, of course, bring it to today. And I'd like to hear you talk about this. How do you envision your book contributing to the contemporary work of food activists and their communities?   Honestly, when writing books or articles, you never know who might have access to it or who might get it. And my hope for at least communities or those who are actually on the ground doing the work around food justice or food sovereignty or any type of food movement, I want them to use the book as a part of their arsenal of stories to develop blueprints to think about the future. The reason why I wanted to end the book with thinking about Black youth, because the Black youth that I studied in the book, they were directly continuing this food story of the Mississippi Civil Rights Movement, which also showed me that there's some unanswered questions left from the past that we still need to address if we're going to create this socially just food futures. I'm hoping that my book can be used by activists to show them that they're not by themselves. In fact, they're part of a legacy, a genealogy if you will, a lineage of people who have always put food at the center of social struggle to think about how can we ensure that everybody is food secure? I couldn't leave the book in the civil rights era. I wanted to think about how people today, so the rural Black youth that I write about in chapter four in the book, they continue this story, but they're thinking about how can we, one, reclaim the past but also make it fit today? The local foodscape of the Delta is different now, back then, the Delta's Foodscape was shaped by mostly commissary stores and a few grocery stores as well as these plantation stores. And they all worked together to create this type of food outlet or food environment for to be poor world Black communities. But today we have a prevalence of corner stores, a prevalence of liquor stores, dollar stores, and those type of stores that carry cheap and highly processed foods or even no foods. And that's the foodscape by which activists are navigating today in the Delta. And I wanted to create a type of book that could help them think about how we can use history as a way to shape our strategies? Because while I tell the food story of the Mississippi Civil Rights Movement, there's a food story of the Alabama Civil Rights Movement, a food story of the North Carolina Civil Rights Movement. And I want to give people permission to begin to excavate those stories and think more about how it relates to the work they're doing today.   That's really helpful. I mean, you clearly have an eye toward the public to say, "What can folks who are on the ground doing the work of trying to fight for food justice pull from the past to use as strategy, as motivation, as even hope?" And I really appreciate that. Now I want to shift gears and talk a little bit about policy because I'm at a policy center and I'm interested to understand what we can learn about current conversations about federal, agricultural or food policies, given what you say?   I appreciate this question, Norbert. So, next year marks 60 years since Lyndon B. Johnson signed the Federal Food Stamp bill, which created food stamps. We call SNAP today the Supplemental Nutritional Assistance Program. What does it mean to think about food stamps 60 years later? My book provides an untold history, if you will, about the food stamp program. When many people think about federal food policies, they think about these policies as a way to ensure that people get something to eat. People need these programs to get access to groceries, get access to foods from a number of places. But historically, these food policies and ag policies were not necessarily designed to impact the public at large. And I think it's important for us to understand it as we think about how we're going to revise these programs to ensure that they're meeting the needs of the actual recipients. What we do know about food stamps is that in the past, it was designed while Lyndon B. Johnson and others argued in the 1960s that it was a part of this larger war on poverty and that it would help people get out of poverty. But food policies are not necessarily designed to get people out of poverty. It doesn't necessarily give them more actual money for them to take care of other things in their lives. Now, while it gives them some type of supplemental food assistance that then could possibly increase their income, it doesn't give them direct aid. And what I want my book to do is for us to begin to complicate how we think about ag and food policies and recognizing that while on the surface or when we read the legislation, it's designed to do X, Y, and Z, what actually happens and what we do know in the 1960s after the Federal Food Stamp program is passed, and it comes in Mississippi, people become more food insecure in Mississippi. And that's interesting to understand because people think when food stamps come to Mississippi, oh, now everybody can eat. And in fact, civil rights activists were saying, "Actually, no, we can't even eat now because you have these requirements." And that's also what we're seeing today. Activists have been organizing to shift the requirements of what it means to get SNAP or what it means to get food aid. And year after year or every five years under the Farm Bill, it gets harder and harder for people to get something to eat. But somebody's still making money from these policies and I'm hoping that my book provides at least an entry point or a window into complicating those conversations. I mean, if the goal is to feed people through food policy, then I'm hoping that we can learn this history, learn from it and as a way to revise what's going on presently to impact the future.   As you know, USDA just released its most recent estimates of food insecurity in the United States and there's been an increase.   Yeah, I saw that. Yeah.   Yeah, and the fact that we're now in the conversation around the Farm Bill and what's going to happen there. I think there's some important policy conversations that need to take place. And one thing, of course, given the origins of your book and where you're located, in addition to thinking about the policy, there are racial and societal concerns that also crop up. Thank you for exploring these issues and trying to recognize the complexity of the lives that we live. So, I appreciate your project there.   Thank you for framing it the way that you did. I'm glad you borrowed the food insecurity increasing because it's important to recognize that nationally, it's gone up. So, what does that mean for those demographics that were already disproportionately impacted by food insecurity? Thank you for bringing up that particular point.   I understand that your book is the inaugural publication of the newly launched Black Food Justice series at the University of North Carolina Press. That's wonderful. Congratulations.   Thank you. I appreciate that.   My last question for you is how do you see your book reshaping our understanding of food justice?   I've been thinking a lot about food justice, at least for the past 10 years. And in many conversations about food justice, there's been an explicit focus on thinking about race, but mostly thinking about race in the context of what we called the local food movement. So many of us, even myself, have argued before about how the local food movement is overwhelmingly White and overwhelmingly affluent and that poor people or people of color or Black people can't even get access to the movement. And while that was important, some maybe five years ago thinking about food justice, what my book shows is that the story of food justice or the development of the movement has deep roots in the arc of the Black Freedom Struggle in the United States. And I think that's important because when we begin to think about food justice, we tend to automatically connect it to the Environmental Justice Movement of the 1970s and 1980s. And what my book shows is that in fact, Black folks have been doing food justice since they were enslaved. They just didn't have the language to call it food justice because they were just attempting to survive. They were trying to make new worlds in a strange world they were brought to when they were enslaved because there wasn't any knowledge. So, what my book shows or extends or what it does or what it begins to reshape, if you think about this idea of food justice, is that it shows that there's more to food justice than just an opposition to local foods or just opposition to the absence of Black people at farmer's markets and CSAs. In fact, food justice has a deep history in how Black people reimagine their worlds and how they put food at the center. And I believe that's what my book does. It reshapes our understandings of food justice, and it provides concrete examples of how food justice morphs with the times. How it looked during times of slavery versus Jim Crow versus civil rights versus current that we find ourselves in. In the sense, what I'm attempting to do is I'm showing how it connects food justice connect to civil rights, but also, I'm showing more largely how the food justice movement, in many ways, African Americans provide the blueprint for understanding how we can achieve food justice in our nation and around the world today.   Bio   Dr. Bobby J. Smith II is an interdisciplinary scholar of the African American agricultural and food experience. Trained as a sociologist, with a background in agricultural economics, Dr. Smith is an Assistant Professor in the Department of African American Studies at the University of Illinois at Urbana-Champaign, with affiliations in the Department of Food Science & Human Nutrition and the Center for Social & Behavioral Science. He is the author of Food Power Politics: The Food Story of the Mississippi Civil Rights Movement (University of North Carolina (UNC) Press, 2023), the inaugural book of the newly launched Black Food Justice Series at the University of North Carolina (UNC) Press.  Dr. Smith earned a B.S. degree (summa cum laude) in Agriculture, with a focus on Agricultural Economics, from Prairie View A&M University in 2011. He earned a M.S. degree in Agricultural and Applied Economics in 2013 and a Ph.D. in Development Sociology in 2018 from Cornell University. Most recently, Dr. Smith has been awarded fellowships from the American Council of Learned Societies (ACLS) and the National Endowment for the Humanities (NEH), among others.  

WBZ's Jordan Rich talks with Matt Robinson of matts-meals.com about Foodscape, an immersive traveling multi-sensory experience honoring Israel at 75.

In today's episode, I'm talking to Gesine Bullock-Prado, a renowned pastry chef, passionate baking educator, and sister to actress Sandra Bullock. Based in Hartford, Vermont, she operates Sugar Glider Kitchen, a school known internationally for aspiring bakers. You'll hear about her experiences moving from Hollywood to Vermont, her career transition from law to pastry chef, and the inspiration behind her cookbook My Vermont Table: Recipes for All Six Seasons. What you'll learn from Gesine Bullock-Prado How stress and tragedy turned her into a baker 3:10 What lawyers and bakers have in common 4:34 How to register for one of her quick-to-sell-out classes 6:41 The six seasons of Vermont 9:40 Hunting for morels in the spring 10:30 Some of her favorite seasonal pairings 15:04 Her favorite recipe to make and teach people 17:55 The versatility of maple 18:43 Why Vermont is such a unique foodscape 21:01 The kitchen gadget everyone should have 22:33 Her clever twist on a classic Appalachian recipe 24:13 Two tools that will elevate your baking 26:36 Advice to aspiring chefs and bakers 27:56 The top 5 place to eat in Vermont 30:06 The best places for artisanal cheese 30:35 Why she loves her guilty pleasure food so much 30:57 Her top 3 cookbooks 31:51 Interesting condiments she has at home 32:40 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with pastry chefs Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with other pastry chefs and bakers. Conversation with pastry chef Alyssa Gangeri Interview with Baker Kat Gordon Conversation with chef François Payard Interview with pastry chef Erin Kanagy Loux Conversation with pastry chef Antonio Bachour Interview with Baker Matthieu Cabon Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet I essentially put myself through kind of this boot camp of pastry whenever I was stressed, or I was not happy with the Los Angeles lifestyle, which was often so I was baking all the time. Click To Tweet Unless you open your heart and mind to other bakers and pastry chefs with great ideas, other cultures, and other kinds of baked goods, you'll never be as good as you really want to be. Click To Tweet We're [Vermont] capable of growing and cultivating things that will make the ordinary extraordinary. Click To Tweet You'd be surprised about how many lawyers have changed their lives and become bakers. Click To Tweet Social media Pastry Chef Gesine Bullock-Prado Instagram Facebook Social media Sugar Glider Kitchen Instagram Links mentioned in this episode Gesine Bullock-Prado website

Foodscape gardener Brie Arthur shares her love affair with grains and Annie Toro Lopez plays Chili Pepper Trivia! Brie Arthur is an author, horticulturist, educator and host of the very popular Youtube channel Brie the Plant Lady. Today Brie is joining us for 5 Questions. We'll have a chance to learn about why Brie loves growing grains as well as some recent challenges that she's faced in the garden. She'll also talk about her colleague Preston Montague and the important work that he is doing to promote native landscapes.  You can learn more about Brie's work at https://www.briegrows.com/ and follow her Youtube channel at: https://www.youtube.com/@BrieThePlantLadyLearn more about Preston Montague at https://www.prestonmontague.com/In the second half of the show, Bevin plays Chili Pepper Trivia with Annie Toro Lopez. Annie is an author, seed saver and owner of High Prairie Press. She recently published Huerfano's Happy Heart: Favorite Green Chili Recipes and More. Annie tells us why preserving these special recipes is so important and which qualities determine the perfect green chili. Then we test her knowledge with a round of Chili Pepper Trivia! Learn more about Annie's work and get your copy of Huerfano's Happy Heart at https://highprairiepress.org/. Its also available on Amazon at https://www.amazon.com/Huerfanos-Happy-Heart-Favorite-Recipes/dp/B0BMYBXS85 Connect with us!IG: @small_house_farmFB: @smallhousefarmYT: @smallhousefarmYou can support our podcast by joining our patreon: https://www.patreon.com/smallhousefarmwww.seedsandweedspodcast.com Small House Farm has everything you need for your holiday shopping! Books, herbal products, botanical artwork and so much more. Make it a handmade holiday with Small House Farm. The Seeds and Weeds Podcast is made possible in part by Baker Creek Heirloom Seed Company - America's top source for rare and heirloom varieties from around the world, and publisher of The Whole Seed Catalog. Their 2024 catalog is chock full of heirloom goodness; new varieties, recipes, stories, and gorgeous photographs! Order yours now at www.rareseeds.comSupport the show

Peter Chung is an artist, designer and Co-Founder/CEO of foodscape INC.  His life's work has revolved around culture, food, and technology.  His startup journey has received support from Wharton's Venture Lab, Hustle Fund's Angel Squad and Thought Leaders from companies such as Nike. Peter's newest venture is the release of Bobaface, a matching game where you can win actual boba drinks!  His team also have NFT's of the characters and you can join their community! We talk about mental health, ways to solicit feedback from your colleagues and make positive changes to your behavior, and the intersection of technology and food! Download the game in your app store!  ========================================== This episode would not be made possible without Sparxo who has the vision to build technology that helps communities connect. Their first product is an event ticketing platform that makes it easy for event producers to sell tickets directly on their brand's or organization's website. With Sparxo, it is easy to create a ticket checkout experience with multiple ticket options and add photos and videos to a customized event details page. If you're an event producer, check out sparxo.com/thecolorofsuccess/.  Mention the Color of Success during signup to receive 50% off Sparxo fees for the first event you host using Sparxo Ticketing. From Nightclubs to Yoga Retreats, brands that care about bringing people together to create great experiences trust Sparxo.

Have you ever thought about how you could make your landscape beds more interesting and productive?   Well maybe harvesting tomatoes among your hydrangeas or picking broccoli from around the Azaleas. How about growing squash and zucchini with your Zinnias. These are all foods, plus many more, you can grow in your landscape beds this next season.  Our conversation today is with Brie Arthur a well-known leader in the national Foodscape movement.  Brie is a bestselling author and a celebrated speaker that is well known for her lively information packed presentations. With more than a decade of experience as a grower and propagator she now shares her expertise as a correspondent on the Emmy award winning PBS Television show “Growing a Greener World”.  You can follow Brie's exciting garden journey through her website, BrieGrows.com and on her YouTube channel, Brie the Plant Lady.  This is episode 040 Foodscaping Revolution with Brie Arthur on The Garden Question Podcast.

Looking at your landscape as a foodscape requires zooming out and rethinking your entire approach to your garden and home. Matt Lebon shares a few key tips to design your foodscape. Connect With Matt Lebon: Matt Lebon is the founder of Custom Foodscaping and The Foodscaper. Custom Foodscaping The Foodscaper Register for The Foodscaper Summit Buy Birdies Garden Beds Use code EPICPODCAST for 5% off your first order of Birdies metal raised garden beds, the best metal raised beds in the world. They last 5-10x longer than wooden beds, come in multiple heights and dimensions, and look absolutely amazing. Click here to shop Birdies Garden Beds Buy My Book My book, Field Guide to Urban Gardening, is a beginners guide to growing food in small spaces, covering 6 different methods and offering rock-solid fundamental gardening knowledge: Order on Amazon Order a signed copy Follow Epic Gardening YouTube Instagram Pinterest Facebook Facebook Group

Just in time for spring and that itch we gardeners - new and long time - have to get the summer vegetables into the ground, Cultivating Place revisit a favorite conversation with grow-your-own revolutionary, Brie Arthur – author of the "Foodscape Revolution" and "Gardening with Grains". Her enthusiasm will get your season growing – join us! Cultivating Place now has a donate button! We thank you so much for listening over the years and we hope you'll support Cultivating Place. We can't thank you enough for making it possible for this young program to grow even more of these types of conversations. The show is available as a podcast on SoundCloud, iTunes, Google Podcast, and Stitcher. To read more and for many more photos please visit www.cultivatingplace.com.

In today's episode, I welcome two of the visionaries behind an upcoming event that people in the food and beverage industry on Long Island and points beyond will not want to miss. Geared towards supporting businesses trying to sustain and grow, especially in the wake of Covid19, today's guests have put together an innovative, free virtual trade show that chefs, food fans and pioneering businesses will not want to miss. Michael Tucker of the Long Island Food Council and Cynthia Colon of the Manufacturing & Technology Resource Consortium (MTRC) at Stony Brook University have partnered to develop the “Rise of the Urban Foodscape” expo, which will take place Feb. 24th from 9a-12p. Using technology that's simple, accessible and highly interactive, they're inviting vendors and buyers, industry experts, product promoters and anyone else connected with the food and beverage industry to gather for a networking event designed to help launch, promote and extend manufacturing ventures in Nassau or Suffolk counties, and beyond. RESOURCES: · Learn more or register for the “Rise of the Urban Foodscape” expo here. · Get to know FuzeHub and the work they do on behalf of New York State's manufacturing industry at: https://fuzehub.com More about Big Food Talk: Website: www.bigfoodtalk.com @YouTube @Instagram @Facebook 5ddseVUFDOiC75Z9Gn4Q

This little trick for putting together a professional-looking planting container translates very well (aesthetically) to edible landscaping.  This is the trick. Right?  How to make your edible landscapes look great!

Helena Moncrieff, author of The Fruitful City: The Enduring Power of the Urban Food Forest, talks about the fruit that grows in cities.Fruit plants often reflect the history of an area. Grape vines are common in neighbourhoods where a lot of residents have Mediterranean family roots; cherry trees are common in areas with large Ukrainian populations.Moncrieff became interested in urban fruit and the people and stories behind it when her daughter joined Not Far From The Tree in Toronto, a fruit picking and sharing project.

Teaser excerpts from Episode 1: Eponymous.  Featuring:Valerie Segrest  Created by:Lylianna Allala, Colleen Echohawk, and Tamara Power-Drutis Produced by:Katie Mosehauer Music by:Kai Engel Recording by:Tamara Power-Drutis  In Partnership With:Chief Seattle Club and Earth Day Northwest 2020

This week – heading swiftly into the winter holiday season good food cooking and baking and communing – Cultivating Place is joined by grow-your-own revolutionary, Brie Arthur – author of the Foodscape Revolution and Gardening with Grains. Her enthusiasm is catching – join us! Cultivating Place now has a donate button! We thank you so much for listening over the years and we hope you'll support Cultivating Place. We can't thank you enough for making it possible for this young program to grow even more of these types of conversations. The show is available as a podcast on SoundCloud, iTunes, Google Play and Stitcher. To read more and for many more photos please visit www.cultivatingplace.com.

This summer, the crew and I wrapped up filming for the tenth season of our Emmy Award-winning show, Growing a Greener World®. It has been humbling to look back and really let it sink in that we’ve been creating these episodes for an entire decade. Not many shows last so long these days. Along the way, we’ve met some remarkable people and featured some important issues. So today, I thought I would share with you my top takeaways for gardeners from over the years.

Live, from the arctic circle, please welcome Fredrik Prost. This is such an interesting episode. One day I’m watching epic nature shows from NatGeo about a group of people subsisting in the freezing arctic tundra on nothing but reindeer and fish, the next day I’m talking to one of them. He originally contacted me to politely correct me on something I mentioned in a post on Instagram that I read in a study about his people. The study claimed that sometimes the reindeer were too lean for them to get enough fat to eat. That’s not the case he said. They boil the heads to get all that good fat from the brain, eat the bone marrow, and even eat the hooves. There’s always enough fat on an animal. We talked about this and so much more. He told me how his people are being affected by anti-meat activists. He told me about his parents early demise due to (in his mind and mine) the bread and sugar they began eating and going away from their native diet. He told me about their lost traditions and the ones they keep. He told me about the steady decline in lifespan and healthspan that drops markedly over each generation. This is one of those rare treats where we get a window into another world. I don’t know if any other one of his people have given a podcast interview and he told me he plans to not ever do one again. Please stay tuned for this one to the very end, it’s a good one...  But first, I want to have some real talk about my grass finished meat on http://nosetotail.org I know it’s a bit more expensive to eat grass finished, really well-raised meat. I’m having trouble affording it myself. I mean, I don’t even eat all my own product. Like I’ve said many times, there’s no money in well-raised meat. There’s just no profit margin. I should be just selling some keto snack bar or supplement and might be able to afford grass finished meat and ultra sustainable wild caught seafood for every single meal. This is just the price it takes to get animals from calves to slaughter to your door. If you go to costco and see frozen ground beef patties with a label saying grass fed for a couple more dollars than conventional beef, I’d be highly suspect. All cows are grass fed for much of their life so some of these labels can be very deceiving. If it sounds too good to be true, it probably is. Even when I go to my local farmers market where they drive the meat straight from their farm in a bunch of coolers, it still costs $20/lb at best for a ribeye. So anyway, support your local farmer. If you don’t know of any or prefer to just click a few buttons online you can support a small Texas ranch and myself by ordering from http://NoseToTail.org Thanks so much, I really appreciate all the people who have ordered so far. It’s a dream of mine to help supply good meat to people and support American ranchers. I’ll also thrown in the Food Lies film here, which is still available for preorder on Indiegogo. You can also support me on Patreon at http://patreon.com/peakhuman I’ve got some fun news - I’ve been asked to speak at a big food industry conference called Foodscape in Chicago at the end of September. I mention it in this episode. I’m going to do a presentation on why meat is a healthy part of our diet and actually beneficial for the environment. Then a vegan lady will giver her side, then we’ll have a friendly debate with a 3rd person who represents a vegan fake meat company. This is my dream come true! Most of the giant food companies will be there including Impossible Foods. I really hope to reach people in the audience and hopefully even in these big organizations and have them hear the other side. It will be interesting if they accept some of these counterarguments, or it is just about the money. Well that’s all folks, as the cartoons used to say, here’s Fredrik sharing his words of wisdom from the North.   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   SHOW NOTES Fredrik Prost lives in the Arctic Circle in northern Sweden Where he lives is very remote, it’s 100 miles to the nearest town  Every summer he herds reindeers  It is a traditional way of living for the Saami to follow the reindeer  That’s all they eat for months at a time  Brian wrote a post about the Saami eating fish for fat because the reindeer was too lean but Fredrik reached out to correct him saying the reindeer are not too lean in fact it’s the fish are very lean  Reindeer in the end of September are very fat  In summer, they go out in the Tundra to follow the herds and mark the calves  One herd can take up to 24 hours and they eat dried meat and traditionally would live in teepees they carry with them His parents did it traditionally carrying the teepees around with them but now they stay in more of a camp Herding has changed with modernization and civilization  Environmentalists affected the use, trade, and sell of seal skin Herding starts around 6pm depending on how many herds there are and how far away they are and can take all night to funnel them into a pen By around 5-6am they will be calm and grazing on pasture in the large pen all day and they will start again the next day  Fredrik describes how they find and follow the herd  Herding goes on for about a month When he isn’t herding reindeer, Fredrik makes handicraft (knives, sculptures, cups, etc.) He always knew health is determined by food and lifestyle even when no one was talking about it  He tries to eat as traditionally as he can  Indigenous groups don’t experience these modern diseases  When indigenous populations start eating a westernized diet that’s when their health fails  His dad died at 96, and just two weeks before he was still able to ski 20km to go see a neighbor  “Live strong and healthy and drop dead”  Saami health is declining with each generation We are dying now younger and frail and weak vs dying strong at an older age His parents lost their health when they adopted the dietary recommendations like eating whole grains, no limits on sugar, low saturated fat, etc.  This generation was also the same generation that started losing their teeth   If your teeth are rotting it’s probably a good indication of the wrong diet  Both his parents died at a young age from dementia and heart disease  The older traditional people used to tell them that vegetables were bad and they would make them sick The Saami traditional diet is 90% meat but in the summer they eat berries and some fermented leaves The idea of carbohydrates in the summer to fatten up for winter  Learning from bears: bears will eat reindeer calves in the spring and will eat salmon in the summer, in the fall they will eat tons of berries to fatten up for hibernation, this is the same for humans  Saami people and genetics APOE4 is common among Saami people Saami people have a certain polymorphism in that helps them digest and take energy more effectively from animal foods (28% of Saami people have this compared to only 2.3 % in Chinese)  The Saami eat nose to tail The intestines are made into sausages, using the tougher meat on the animal They eat eggs from a special type of bird that lives in the lakes They eat a lot of fish and fish roe too  They eat berries in the summer until fall  Traditional story about the Saami people making a deal with the reindeer, promising them a quick and painless death in exchange for their meat and milk Animals in nature die horrible deaths from other animals Fredrik is trying to prevent the Saami organizations from partnering with EAT Lancet and promote plant-based diets  Gunhild Stordalen (from EAT Lancet) says she is an environmentalist but Saami are environmentalists by birth  The environment and preserving the land and animals  The “overkill” or “over hunted” hypothesis doesn’t make sense to Fredrik he has even done the calculations to show it is illogical  It’s not worth the time to forage and gather all these low-calorie foods when there are large animals around A good analogy is if you are going to eat the same amount of meat from birds than you could from one moose the amount of time that goes into getting the birds is enormous, it is so much more effective to go after the moose  There is a problem with the anti-meat activists, people don’t understand how this could affect the Saami people  It’s always the people in the city that are trying to “be better than nature”  It’s the people that are working with nature that should be making these policies  Reindeer and moose turn leaves and pine needles into meat… you can’t grow crops there Find Frendrik’s amazing knives and other work http://www.fredrikprost.com   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies Sapien Movement: http://SapienMovement.com   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg   Theme music by https://kylewardmusic.com/

The Queen City is changing right before our eyes, and the culinary community is leading the charge. HRN’s Caity Moseman Wadler and Kat Johnson sit down for a roundtable discussion about the exciting direction of Charlotte’s foodscape with Kris Reid, the Executive Director of the Piedmont Culinary Guild; Bruce Moffett, the founder of Moffett Restaurant Group; Ashley Boyd of 300 East; and Greg Collier of Uptown Yolk. The group talks about the unique community that is fostered through the Piedmont Culinary Guild, an invitation-only organization that connects the Food Chain in the Piedmont region of North and South Carolina. The PCG strengthens the local chef and culinary community by sharing resources, educating consumers, and establishing regional recognition. They also share insights on the evolving palate of the city and predictions for the future – from the rise of neighborhood restaurants and the city’s growing food truck scene – to the exciting new produce options at local farmers markets and ability to express the seasons through restaurant menus. HRN On Tour is powered by Simplecast.

Brie has fine-tuned her signature design technique of Foodscaping, a sustainable landscape practice that embraces beauty and bounty. Aiming to change the way landscapes are designed and managed, Brie encourages everyone to "think outside of the box." Learn how pairing edibles in a traditional ornamental landscape increases bio-diversity and adds purpose to everyday spaces. --- Send in a voice message: https://podcasters.spotify.com/pod/show/keepgrowing/message Support this podcast: https://podcasters.spotify.com/pod/show/keepgrowing/support

On today's show, we are talking about simple and organic ways to mitigate pests and diseases in and around your food forests. It's much more simple than you might have guessed.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5039542/

On today's show we are talking about identifying micro-climates and how this strategy can be used to extend your growing space and season.

On today's show we are talking about the USDA Chilling Hours Map.This is something you are really going to want to know if you are planning of having fruit trees. https://edifulgardens.com/resources/http://getchill.net/

In this episode, we are starting off a new mini-series on the basics every gardener should consider in order to give their plants the best chance at life AND the best chance to be productive. Live long and prosper plants... Live long and prosper.This week we will be discussing The What, Whys, When, Where and How of:Day 1 - USDA Hardiness Zones Day 2 - First and Last Frost DatesDay 3 - Chilling Hours Maps and ModelsDay 4 - Microclimates Day 5 - Soil Types, Texture, Structure, pH AND why I just don't worry about soil testing anymore... Like at all. Nada. Zip. Zilch. https://edifulgardens.com/resources/

On today's show we are wrapping up this mini series on what an establishment guild is and the role it plays in building a food forest. We saved the best for last... bringing in the good guys a/k/a beneficial insects. We are talking about how to hang a welcome sign for the beneficial insects that will protect our precious plants from the bad bugs a/k/a/ pests.

In this Mini-Series we are tying all these methods and/or strategies together. PermacultureBack to Eden GardeningContainer GardeningRaised Bed GardeningCompanion PlantingThe Soil Food WebEdible Landscaping or FoodscapesAnd various other strategiesWe are discussing critical thinking and what possibilities could work best for you.We are thinking way outside the box on this one folks!

Want to eat your home landscape? Want to work with Nature in some of the most efficient, effective and - Yes, EASIEST ways? Farmer and Permaculture practitioner Matt Lebon will set up your place to grow a feast for you - and for your bug-bird-nature neighbors.      Matt recently parlayed his five years of deep experience as manager of our town's EarthDance Organic Farm (home of the Farmer Training School) into his innovative enterprise Custom Foodscaping. He can design and plant a custom edible landscaping package for home or business customers, or work with you hands-on to help develop your own Herb Garden, Food Forest or profitable Vegetable Farm. Matt's enthusiastic skills can produce Edible Schoolyards to Chef's Gardens to Taste-Full Home Gardens. As he says, "Have your landscape and eat it too!" Photos of Foodscape at VICIA Restaurant, Permaculture Orchard at Principia College, Chicken Food Forest at a private home.           Learning Opportunity: 2-Day Foodscaping Course - Feb 16-17 2019 THANKS to Anna Holland, Earthworms audio engineer. Related Earthworms Conversations: St. Louis Food Policy Coalition Grows Health & Environmental Resources (Dec 2015) Farming on a Downtown Roof: Urban Harvest STL (June 2015) Permaculturist Tao Orion Goes Beyond the War on Invasive Species (March 2016) Urban Flower Farming with Mimo Davis and Miranda Duschack (Feb 2015)

Have you been wanting to add edibles to your garden but feel you simply don’t have the space?  Are you tired of having a cookie cutter garden, but don't know what to add to bring excitement and a unique design esthetic to your landscape? Over the years, I’ve naturally gravitated to adding edibles in my… Author information Jennifer Ebeling Producer & Host at Still Growing... Gardening Podcast Jennifer Ebeling is a proud Minnesotan and U of MN alumni. Gooooooo Gophers! Each week, Jennifer produces and hosts Still Growing - a gardening podcast dedicated to helping you and your garden grow. The show is an in-depth interview format. Guests featured on the show share a passion for gardening and include authors, bloggers, professional gardeners, etc. Listeners and guests of the show can join the Still Growing community on Facebook. It's a place to ask questions, share garden stories, interact with great guests featured on the show, and continue to grow and learn. Jennifer and her husband Philip have four children, a big golden lab named Sonny, and live in lovely Maple Grove, Minnesota. P.S. When she's not teaching her four kids a new card game - or teaching them how to drive a car - Jennifer loves inspiring individuals and groups to maximize and personalize their home & garden. Facebook The post SG569: The Foodscape Revolution – Increasing the Beauty and Bounty of Your Landscape with Brie Arthur appeared first on 6ftmama. Related posts: SG531: Raised Bed Revolution with Tara Nolan SG513 Emily Tepe: Author of the Edible Landscape (Part 2) SG512 Emily Tepe: Author of The Edible Landscape

In this episode, we have Rachel Chetham, the CEO of her own consulting firm, The Foodscape Group. She combines media, policy, and nutritional sciences to make an amazing food communication platform. This episode is a bit different, one.. because I messed up the audio, Apparently, I had to move my audio equipment halfway through the interview and recording on my end just stopped working! I panicked for about 5 minutes. However, Rachel’s content saved the day. Since Rachel’s answers were so good, I was able to edit in the questions I asked to her So Rachel’s interview has such amazingly good information. You’ll learn so many things about being a good food communicator. Mainly strategies. For example, what’s the best way to communicate to people about food? Or how can you absorb the right media quickly. She also gives you tips on the best ways to progress through your career. About Rachel Dr. Rachel Cheatham holds a doctorate in nutritional biochemistry from Tufts University, where she is an adjunct professor of food marketing and communications. She is Founder & CEO of Foodscape Group, a nutrition strategy consultancy designed to help businesses develop and market healthier foods based on global wellness trends and insights. She has been a commercial television producer, Director at the International Food Information Council, and Senior Vice President at Weber Shandwick, a global public relations firm. She is a Professional Member of the Institute of Food Technologists, and member of the American Society of Nutrition and Academy of Nutrition and Dietetics. Key Takeaways (a lot of good ones this time) Rachel has TV experience and has helped her a lot in her job. Her soft skills helped her in her consulting company How Rachel doesn’t have to be the best at nutritional science, but rather be unique Americans want to be uniquely and exotically healthy How marketing and actual nutrition are like ying and yang Why it’s lame to climb up the corporate latter (join a startup!), but you shouldn’t job hop Why Point of View matters when reading science articles. Media is everywhere. From newspapers, social media, and conferences Find a way to line up and skim the sources you find interesting. Read outside of your point of view Question Summary Career Map: Marketing and PR, Fitness instructor, doctorate in nutrition science, policy in Food Information, consulting company My Food Job Rocks: I get to chart my own course How do you get your first client?: The network that you build up over time. Have some patience around the jobs that may lead to a more ideal job and the connects you make can be unexpected Other Links Tufts University International Food Information Council – Food Policy and Information Inherent Nutrition versus Boosted Nutrition Boosted Nutrition- Fortification Processes that perverse nutrients Food Scientists now need to make processed food healthy Pea Protein Ripple Acquisition Rachel's Media Diet (only some of them) Food Politics Blog with Mariom Nestle Center for Science of Public Interest American Science of Nutrition Academe of Dietetics Mind Body Green Food 52 Fast Company Business Insider Recommended Comferences IBIE (Gluten free workshop) New Products Conference for prepared foods Supply Side West Food Vision USA Food Matters Live in London Foodscapegroup.com

For the November Edition of ATTMind Radio, I am happy to introduce Malcolm Saunders to the show. He is a prolific food educator, chocolate maker, and the owner and visionary behind The Light Cellar, which is considered to be one of the premier superfood stores in North America. I have known Malcolm for many years now and his work has had an important impact on my own life, it is an honour to have him on the show. Topics Discussed: “foodSCOPE” Malcolm’s model for creating a personally meaningful diet. Raw Foods and diet diversity. Saturated Fats and the history of Canola. Problems with Standard American. Craving for junk fulfillment of internal, psychic Emptiness. Slowing down. Fasting. Simplifying and training yourself for intuitive eating. Aredveda and diet’s effects on subjective consciousness. Superfoods in general. Problems with the 1st world’s role at the top of the globalized food economy hierarchy. How to seek ‘good’ and high-integrity sources of rare or medicinal foods. CHOCOLATE - the problems with the so-called “raw” movement, mycotoxins, and the experiential potentials of chocolate as a ceremonial substance. Full Show Notes: http://bit.ly/ATTMindRadioEp38   Support The Podcast PayPal Donation Patreon Other Options (including bitcoin)

You do not have to be a fire for every mountain blocking you. you could be a water and soft river your way to freedom too. - options by Nayyirah Waheed Mary Lemmer shares the emotional story of seemingly everything working against her in last 18 months - her body giving in, her relationship ending, her business coming apart, and losing her Dad’s approval. These are physically and emotionally painful experiences, and yet what if they are exactly what she needs? What if she was only waiting for this moment to arise? Links The show notes: https://www.reboot.io/episode/39-time-new-choices-mary-lemmer/ Marry Lemmer on Twitter - https://twitter.com/me_lem Foodscape - http://www.myfoodscape.com/ Animas Valley Institute - http://www.animas.org/ Let Your Life Speak by Parker Palmer - http://www.amazon.com/Let-Your-Life-Speak-Listening/dp/0787947350 Pema Chodron - https://en.wikipedia.org/wiki/Pema_Ch%C3%B6dr%C3%B6n Loving-Kindness by Sharon Salzberg - http://www.amazon.com/Lovingkindness-Revolutionary-Happiness-Shambhala-Classics/dp/157062903X

Learn how to create a show-stopping garden with just a few simple tricks. In this episode, host Theresa Loe shows you step-by-step how to create an edible garden that is bold, beautiful AND productive. You learn: The three keys to thinking differently about your edibles, How to have edibles in your front yard without the neighbors complaining, Three simple ways to create drama in the landscape, Her secret weapon for creating a garden that is productive and beautiful, The one part that can be tricky to manage...but you can. Foodscape your garden and reap the delicious rewards! As always, you can go to www.LivingHomegrown.com/42 for the full transcript, related links and the free bonus for this episode is: A PDF Seed Guide featuring compact, but high yielding vegetables.