Podcasts about Foodshed

How can first-generation farmers successfully build a thriving community-supported agriculture (CSA) program? In this episode of the Thriving Farmer Podcast, Michael interviews Emma Jagoz, founder and owner of Moon Valley Farm in Woodsboro, Maryland. Moon Valley Farm operates on 70 acres, growing specialty and staple vegetables and herbs for a year-round CSA program and restaurants in DC, Maryland, and Northern Virginia. Tune in as Emma shares her inspiring journey from a beginner farmer to the leader of a successful organic farm dedicated to supporting local food systems and schools.   Episode Highlights: Farming Journey: How did Emma get started in farming? [0:58] Market Growth: How did the market for Moon Valley's products grow? [6:48] Food Hub Development: What was the process of building out the food hub? [16:50] Production Systems: What is their production system like? [24:49] Organic Certification: What went into the decision to go certified organic? [28:58] Future Plans: What is in store for the future of Moon Valley Farm? [35:45] Don't miss Emma's valuable insights on the importance of community connection, team dynamics, and sustainable farming practices. About the Guest: Emma Jagoz is a first-generation organic vegetable farmer and food hub owner who started Moon Valley Farm in 2012 on borrowed suburban land while raising two young children. Today, the farm serves a customizable, year-round CSA program, over 100 restaurants, and multiple school districts across Maryland. Emma is also the Organic seat for the Maryland Agriculture Commission and was awarded 'Farmer of the Foodshed' in 2024 by Future Harvest. Her mission focuses on responsible land stewardship and improving regional food security through regenerative agriculture. Connect with Moon Valley Farm: Website: Moon Valley FarmInstagram: Follow on InstagramFacebook: Like on Facebook   The Thriving Farmer Podcast Team would like to thank our amazing sponsor, Farm on Central! Here at the Farm on Central, garlic is one of our staple overwinter crops. We use it in everything—garlic salt, infused honey, fire cider—you name it! But now, you can grow your very own garlic, straight from our farm to your garden. We offer seed garlic with three amazing varieties: Music, German White, and German Red. These varieties thrive in zones 2-7, and with a little extra care, they'll do great in zones 8-9, too. Plus, we've got free shipping on our 1lb, 3lb bags, 10 lbs and discounts for bigger orders. Get your seed garlic today at shop.farmoncentral.com and get ready for your own fresh garlic harvest next summer! Happy planting!  

This episode features a conversation between Phil Dillard, Founder of Thruline Networks, and Henry Gordon-Smith, Founder and CEO at Agritecture, the world's leading urban agriculture blog, consultancy, and now farm planning Software as a Service. With over 11 years of experience in the field, Henry is a trusted advisor to corporations, investors, and new farmers on vertical farming feasibility, design, marketing, and due diligence. He is also a strategic advisor to several AgTech startups, including Smallhold, and Foodshed.io, and a board member of Indoor Ag-Con, EFUA, and previously Teens for Food Justice. Henry holds an MSc in Sustainability Management from Columbia University, a BA in Political Science from the University of British Columbia, and coursework in Food Security and Urban Agriculture from Ryerson University.In this episode, Henry talks about all things vertical farming, the inevitable hybridization of agriculture, and the founding stories of his company, Agritecture.Key Quote“I think most people simply have just been disconnected. As we've urbanized our society, we've been able to do that because of this greed revolution which has allowed us to centralize agriculture and lands far, far away. And the sophisticated supply chain that lets it bring us to anywhere we want in the world. Many of us can eat something from anywhere in the world. That system has led to us and both been part of us moving to cities and becoming more urbanized. And so, food and cities, agriculture and cities became separated when before that they were actually more integrated. Long story short, people don't have that connection to agriculture anymore.” - Henry Gordon SmithEpisode Timestamps(01:50) Henry's background(11:28) Agritecture's mission(25:34) The hybridization of agriculture(28:42) Vertical farming(42:33) Quick hit questions(45:34) Final thoughtsLinksHenry's LinkedInAgritecture WebsitePhil's LinkedInThruline Networks

In this episode: - Sacred Space in Kitchen - Divine Inspiration - Culinary Woo-Woo- Grilled Strawberry Salsa- Guest: Chef Missy WillExecutive Chef Missy Will has several years' experience in event planning for corporate clients and private events. Chef Missy was a winery chef and events director at Woodhouse Family Cellars, director of operations at Sizzleworks Cooking School, and culinary director at Villa Cucina Culinary Center. Chef Missy has also served on the board of directors for the Seattle Wine Society and Woodinville Wine Country, and she is a member of The American Institute of Food and Wine, Women Chefs and Restauranteurs' Association, Washington Wine Commission, and Napa/Sonoma Women for WineSense.Chef Missy is the co-host of a weekly Napa Valley radio show called the Farm and Foodshed report heard on KWMR.For more information about Missy Will, please visit: https://missywill.com/. Please call in with your question next week. Thursdays at 8pm ET, 7pm CT, 5pm PT. (667) 770-1476 Access Code: 483620# And, please leave a five-star review and subscribe so you can hear all the new episodes. http://www.ratethispodcast.com/julie For more information go to http://www.askjulieryan.com

This month we hear from three practitioners about what it takes to transform minds and hearts. Firstly we hear from Bea Alvarez, Climate Resilience Projects & Outreach Coordinator at Carbon Sink Farms and Foodshed in San Diego County, California abouut how collaborations between multiple farmers and indigenous landholders have built a new vision for the food and farming system there. Clare Hill at FAI Farms tells us about her journey, moving towards a regenerative farming system and we hear from Nicole Masters about the CREATE program and what it takes to train people so they can coach others on a regenerative journey. We're very grateful to those of you that support us and allow us to bring you these stories every month. Even the smallest contribution makes a big difference to us. If you'd like to become a supporter, visit patreon.com/Farmerama

During the pandemic, small farms in the San Diego region were having trouble selling their produce. So a group of small farmers banded together to create Foodshed, an equity focused co-op committed to sustainable farming practices.

Amyrose Foll is a mother, a farmer, and a big thinker. As the executive director and founder of the multifaceted Virginia Free Farm at Spotted Pig Holler in Kents Store Virginia – she is looking to reimagine the foodshed of her world – and ours. As Spring takes hold and the warm growing season greens our northern Hemisphere gardens and farms, Amyrose sees a greater foodshed model within reach. Join Cultivating Place in conversation with Amyrose this week! 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.

With a small amount of arable land, and a climate that has little rainfall, the UAE faces significant natural challenges standing in the way of its goal to be self-reliant and a champion of food security in the Middle East. In this episode of the Table Talk Podcast, host Stefan Gates is joined by two experts to discuss the efforts the UAE is making, how investment is being utilised and what opportunities and challenges the region faces on the way to meeting its sustainability goals. Joining our panel are Henry Gordon-Smith, CEO and Managing Director, Agritecture (https://www.agritecture.com/) and Hina Kamal, PhD Research Scholar, Future Food, Beacon of Excellence Program, Unversity of Nottingham. They’ll explain how behavioural change will be key to overcoming the unique challenges the UAE faces, but if this can be done the opportunities for the region are huge. About our panel Henry Gordon-Smith, CEO and Managing Director, Agritecture Henry is a sustainability strategist focused on urban agriculture, water issues, and emerging technologies. Henry was born in Hong Kong and has lived in Japan, Germany, the Czech Republic, Russia, Canada, Spain, Austria, and the United States. Henry earned his BA in Political Science from the University of British Columbia, Vancouver, coursework in Food Security and Urban Agriculture from Ryerson University in Toronto, and an MSc in Sustainability Management from Columbia University. In 2011, Henry started exploring urban agriculture and launched the blog “Agritecture” to share case studies and analysis from around the world. In 2013, Henry Co-Founded the Association for Vertical Farming (AVF) and served on the board until July 2017. In 2014, Henry responded to a global need for technology-agnostic guidance on urban agriculture by launching the advisory firm Agritecture Consulting which has now consulted on over 100 urban agriculture projects in over 20 countries. Agritecture Consulting primarily helps entrepreneurs with vertical farming feasibility studies, recruiting, and systems design. In 2018, Henry was voted top 10 in Produce (USA) and 40 under 40 food policy influencers (NYC). In 2019, Henry was accepted as a Guelph University Food Policy Fellow and an advisor to the Ryerson University urban agriculture and food security curriculum development committee. Henry was named as a top 20 influencer in food and agriculture by Rabobank in December 2019. Henry serves on the advisory board of numerous AgTech startups including Smallhold and Foodshed.io. Henry serves on the board of directors for the not-for-profit food access organization Teens for Food Justice in NYC. Henry has spoken on the topic of urban agriculture in 4 continents and has been interviewed about urban and vertical farming for the WSJ, Futurism, Men’s Health, Bloomberg, The Atlantic, Arabian Business, CNBC, and many more. Henry is based in Brooklyn, NYC. Follow him on social media @theagritect. Hina Kamal, PhD Research Scholar, Future Food, Beacon of Excellence Program, Unversity of Nottingham Hina Kamal is a PhD research scholar at Future Food, Beacon of Excellence Program, University of Nottingham. Currently her research is focused on sustainability development goals (SDGs) in reference to food waste protein recycling and product development. Earlier she has been associated with United Arab Emirates University (UAEU), where she was a Research Associate at the College of Food and Agriculture. She has won the Alltech Young Scientist Award, USA and is an active researcher primarily in areas including food waste, biodegradable products, dairy chemistry and functional foods.

The technology wave is no stranger to agriculture. Foodshed.io developed an app to connect the grower to the grocery store. When major chain Schnucks, which is based in St.

Henry Gordon-Smith is a sustainability strategist focused on urban agriculture, water issues, and emerging technologies. Henry was born in Hong Kong and has lived in Japan, Germany, the Czech Republic, Russia, Canada, Spain, Austria, and the United States. Henry earned his BA in Political Science from the University of British Columbia, Vancouver, coursework in Food Security and Urban Agriculture from Ryerson University in Toronto, and an MSc in Sustainability Management from Columbia University. In 2011, Henry started exploring urban agriculture and launched the blog “Agritecture” to share case studies and analysis from around the world. In 2013, Henry Co-Founded the Association for Vertical Farming (AVF) and served on the board until July 2017. In 2014, Henry responded to a global need for technology-agnostic guidance on urban agriculture by launching the advisory firm Agritecture Consulting which has now consulted on over 100 urban agriculture projects in over 20 countries. Agritecture Consulting primarily helps entrepreneurs with vertical farming feasibility studies, recruiting, and systems design. In 2018, Henry was voted top 10 in Produce (USA) and 40 under 40 food policy influencers (NYC). In 2019, Henry was accepted as a Guelph University Food Policy Fellow and an advisor to the Ryerson University urban agriculture and food security curriculum development committee. Henry was named as a top 20 influencer in food and agriculture by Rabobank in December 2019. Henry serves on the advisory board of numerous AgTech startups including Smallhold and Foodshed.io. Henry serves on the board of directors for the not-for-profit food access organization Teens for Food Justice in NYC. Henry has spoken on the topic of urban agriculture in 4 continents and has been interviewed about urban and vertical farming for the WSJ, Futurism, Men's Health, Bloomberg, The Atlantic, Arabian Business, CNBC, and many more. Henry is based in Brooklyn, NYC. Agritecture https://www.agritecture.com/ Agritecture Designer https://www.agritecture.com/designer https://twitter.com/agritecture Follow him on social media @theagritect

Benji Ballmer would like nothing more than to put himself out of business. That's how he'll know he did a good job. The founder of Yellowbird Foodshed started his produce and food delivery business in 2014 connecting a handful of Ohio growers with a couple hundred customers. Today the company is working with 150 growers and food producers in the state and serving 1,500 customers, predominately in Central Ohio. But his ultimate goal isn't a successful business, it's changing the food system, at least in the geography within his reach. “I'm trying to build a system that will put us out of business,” Ballmer said. “I'm not in this for how big can the Yellowbird be. Can we save the frickin' planet?” Yellowbird is having its best year ever. The growth is fueled by the Covid-19 pandemic as customers sought out providers with produce and meat in stock and delivery services that allowed them to side-step the store. Ballmer's business hasn't missed a beat despite that surge in sales — weekly home deliveries, for example, rose from 60 pre-pandemic to a peak of 660 over the summer. “We were prepare for the pandemic because we were preparing for something else,” he said. “I always thought that the thing that would put us over the hump would be there would be a climate disaster in California, a drought that lasted for four or five years, and all of the stuff that's coming from out there that's on our shelves in our grocery stores, as organic would cease to exist. That isn't what it took. It was a pandemic.” Ballmer talked with Columbus Business First for the latest edition of Crisis Management. In addition to detailing how the pandemic has impacted his business, he also shared the origins of Yellowbird, how the company has evolved over the years and why he feels poised to hang on to many of the new customers gained this summer.

What is blockchain, and how does it apply to the future of farming and a more sustainable food system? The brilliant Dr. Daniel Beckmann explains all you ever wanted to know about traceability, and how Foodshed uses agtech to reduce friction in the food supply chain. His technology makes logistics more efficient to impact food safety, food waste, competitive pricing, and bring people and food closer together. (Episode recorded pre-pandemic.) Reach Dr. Dan & Foodshed at: www.foodshed.io ; @foodshed.io Reach Elyssa + Alina at: www.seedsandthecity.com ; seedsandthecitypodcast@gmail.com ; @seedsandthecitypodcast Thanks to Horti for sponsoring this episode. Get your indoor plant subscription at heyhorti.com and use code seedsandthecity for 10% off your first month.

Host Jenna Liut sits down with Foodshed.io's Co-founder and Managing Director, Daniel Beckman, to learn more about how this startup is leveraging blockchain to create an efficient, reliable and transparent marketplace that connects urban markets to local farmers and strengthens regional food systems.Eating Matters  is powered by Simplecast.  

We've heard about our Watershed and Foodshed, but did you know we have a Fibershed? Learn why it matters what cloth you choose and where you acquire it. Judith Rice-Jones shares what she has learned about the clothes we wear, the fabrics from which they’re made, and our “fibershed,” a concept originated by Rebecca Burgess. Judith is an ecological and edible gardener, master gardener, native plant master, and wildscaping instructor.  This program was recorded at the February 22, 2019 luncheon meeting of the Pikes Peak Environmental Forum. The Forum informs the community in Colorado Springs on issues of environmental import. Our monthly luncheon meeting topics have ranged from how earthquakes can predict weather events to sustainable energy solutions. Each month we learn something we weren’t necessarily aware we needed to know, but in broadening our knowledge, we deepen our understanding of, and our connection to, the world. Learn about future luncheons at our Facebook page, or contact us to be put on the email list for meeting notifications. Pikes Peak Environmental Forum presenting sponsors are Becky Elder the Gardener and Peak Radar.   LINKS: Presenter's PowerPoint Slides (PDF) Video Shown During This Presentation: Rebecca Burgess of Fibershed at RFRS Picnic Fibershed CalCAN Healthy Soils Program Marin Carbon Project Harvesting Color by Rebecca Burgess Mountain and Plains Fibershed Textiles West Care What You Wear (Organic Consumers Association) Local Food Shift magazine   SPONSORS: Adams Bank and Trust Art of Engineering Becky Elder, The Gardener, LLC Black Hills Energy Environmental Compliance Systems Old Town Bike Shop PeakRadar.com Pikes Peak Permaculture Terra Essentials   The following environment/sustainability organizations in the Pikes Peak region collaborate to produce the Peak Environment podcast about environmental stewardship, sustainable living and enlightened public policy in the Pikes Peak Region. Green Cities Coalition Peak Alliance for a Sustainable Future Pikes Peak Environmental Forum Pikes Peak Library District Green Team Pikes Peak Permaculture   Keep up with all the organizations and events making our area a better place to live. Subscribe (free) on your favorite podcast app so you don't miss an episode: 

Keeping our local farms intact and productive is in everyone’s best interest, but it takes much more than just shopping at the farmers market. Creating, nurturing and growing local agriculture will be explored at the Foodshed Forum in Colorado Springs February 22-23, 2019. In this episode of Peak Environment, co-producer Ellen Johnson-Fay discusses the forum with Sean Svette, Asst. Manager of the SWELL program at UCCS. “This is about making really nutritious food available to everyone,” Ellen reminds us. “And it’s possible!” Highlights of the Forum will include an address by Rebecca Jewett of the Palmer Land Trust. LiveWell Colorado is a funding partner in this year’s Foodshed Forum. For more information about the forum, including registration, email Sean Svette. Also, if you’d like Ellen Johnson-Fay to start emailing local food information to you, send an email to her.  This episode of Peak Environment is courtesy of the Green Cities Coalition, communicating the promise of embracing sustainable actions in our environment and with one another. We strive to collaborate in positive ways and create partnerships with other people and organizations inside and outside of the sustainability community. Ultimately, our goal is to celebrate with you the achievements of those who contribute to the preservation and health of our local natural and human environments. We invite you to Communicate, Collaborate and Celebrate all things sustainable with us! More information at www.greencitiescoalition.net Join us at our next Green Drinks Thursday, February 28, 2019, 5:30-7:30 pm Sweet Elizabeth’s Organics 1625 W. Uintah Ave. (in the Mountain Mama Shopping Center) TOGETHER, WE CAN GREEN THE REGION!

How do we fix the labor shortage in the food service industry? Are restaurants truly successful? Why does the whole chicken at the local farmers market cost so much? What you can do with 10% of your grocery store budget that will change the future for the better of our farmers. knows. Chef Kris Reid knows a ton about food. Chef Reid has been referred to as the  to the local Charlotte food movement.  This episode is rich with topics affecting our We talk about the price of food, what you pay for it at the grocery store and at restaurants is not accurate. Listen, learn, do something to affect positive change! . . .  Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout! Hospitality industry veterans, and , get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, sommelier's, distillers, farmers, brewers and the whole lot of them in the NC F&B podcast.  Max is a front-of-house vet/sommelier that moved from Los Angeles to North Carolina in 2013. Since moving to North Carolina, he's run restaurants, designed wine programs and builds craft cocktail menus and now produces multiple podcasts.  Matthew is a certified sommelier from New York. His experience ranges from restaurant/bar to importing some of the finest wines in the world. He moved his family to North Carolina two years ago and works as a wine distributor.  For questions, comments and booking, contact us at  or Eat & Drink Merrily!

As summer winds down, it's a good opportunity to make a stiff drink! But, what kind of drink? Mixologist Corey Polyoka from Foodshed joins Peter Ogburn in studio to talk about summer spirits and how best to use them! Rum, gin and vodka are excellent summer drinks, but should you be drinking bourbon in the hot Summer sun? Get some great ideas for the last days of summer!

Our panelists include Sarah Gordon and Sheila Fain, owners and founders of Gordy’s Pickle Jar; Meaghan and Shane Carpenter, the owners and founders of Hex Ferments; and Lauren Sandler, the Director of Preservation for Foodshed, Inc. Sarah Gordon and Sheila Fain are the founders of Gordy’s Pickle Jar, the much-loved, small batch pickle company from Washington DC. Founded in 2011, Gordy’s quickly become a DC favorite not only for its delicious product line but also for its commitment to craftsmanship, community, and sustainability. The brand has received numerous accolades from the press, including the Washington Post, Food & Wine, Bloomberg, and The Food Network, among others (http://www.gordyspicklejar.com). HEX Ferments are Maryland-based food alchemists, dedicated to sourcing from local and organic farms. They believe in creating partnerships from these providers of sustenance to create unique ferments that support our individual health as well as the health of our local foodshed. HEX ferments employs a traditional process – they do not use heat or white vinegar – so that they’re creations are teeming with beneficial bacteria, healthy acids and enzymes. They balance old world quality and flavor with modern interpretations, and choose optimal, nourishing ingredients. HEX Ferments is a certified B-Corporation, 100% Wind Powered. (http://www.hexferments.com) Lauren Sandler is the production manager of Canningshed, a Maryland-approved food manufacturing facility that produces seasonal jams, jellies, and hot sauce, as well as fermented, dried, and frozen foods.  Born and raised in Baltimore, Lauren worked as a line cook at Franny;s Restaurant in Brooklyn, NY, where she developed a commitment to working with local growers and produce. Everything made at Canningshed is sourced from independent Mid- Atlantic growers, from the lavender dried for tea to the vinegar used in Snake Oil Hot Sauce.  Lauren and her team are particularly committed to minimizing food waste: beyond constantly exploring new ways to use the generally unused parts of food (from cherry pits to fibrous leek greens), Canningshed ferments, cans, dries, freezes, and juices, so that they can provide seasonal local produce year long. ORIGINS is powered by Simplecast

Joel Salatin is a third generation full-time family farmer in Virginia 19s Shenandoah Valley. The farm services more than 5,000 families, 10 retail outlets, and 50 restaurants through on-farm sales and metropolitan buying clubs with salad bar beef, pastured poultry, eggmobile eggs, pigaerator pork, forage-based rabbits, pastured turkey and forestry products using relationship marketing.He holds a BA degree in English and writes extensively in magazines such as STOCKMAN GRASS FARMER, ACRES USA, and FOODSHED. The Polyface Farm has been featured in SMITHSONIAN MAGAZINE, NATIONAL GEOGRAPHIC, GOURMET and countless other radio, television and print media.

According to the EPA, Americans throw out 14 percent of the food we buy. And all but 2 percent of that goes into landfills. This week on the Local Food Report, Elspeth Hay talks with Falmouth resident Mary Ryther about her new composting business that's working to change that. You can learn more about Mary's operation and other efforts to cut down on local food waste on Elspeth's blog, Diary of a Locavore.

Guest Philip Ackerman-Leist, Associate Professor of Environmental Studies and Director of the Farm and Food Project at Green Mountain College (VT), will discuss his new book: `Rebuilding the Foodshed: How to Create Local, Sustainable, and Secure Food Systems.`Rebuilding the Foodshed

Joel Salatin, 56, is a full-time farmer in Virginia’s Shenandoah Valley. A third generation alternative farmer, he returned to the farm full-time in 1982 and continued refining and adding to his parents’ ideas. The farm services more than 5,000 families, 10 retail outlets, and 50 restaurants through on-farm sales and metropolitan buying clubs with salad bar beef, pastured poultry, eggmobile eggs, pigaerator pork, forage-based rabbits, pastured turkey and forestry products using relationship marketing. He holds a BA degree in English and writes extensively in magazines such as Stockman Grass Farmer, Acres USA, and Foodshed. The family’s farm, Polyface Inc. (“The Farm of Many Faces”) has been featured in Smithsonian Magazine, National Geographic, Gourmet and countless other radio,television and print media. Profiled on the Lives of the 21st Century series with Peter Jennings on ABC World News, his after-broadcast chat room fielded more hits than any other segment to date. It achieved iconic status as the grass farm featured in The New York Times bestseller Omnivore’s Dilemma by food writer guru Michael Pollan and the award-winning film documentary, Food Inc. Thanks to our sponsor, Hearst Ranch. “I think that this young generation, people from ages 17-30, is realizing that they are going to have to be the re-generation generation… many young people are ready to embrace a farming vocation if they feel like they can make a living at it.” [2:30] “If the young people can’t get into farming, then the old people can’t get out!” [5:30] — Joel Salatin on Greenhorn Radio

Foodsheds or neighborhood food exchanges are popping up all over the US.  In this interview, sustainable landscape architect Owen Dell, nutritional chef Carrie Clough, and Permaculturist and Beekeeper Jacob Rodrigue share with listeners how to start a neighborhood foodshed. Foodsheds provide hours of fun, pounds of fresh, local produce, and lots of community.  Note- the Mesa Exchange has a new website address- www.sbfoodnotlawns.org.