Podcasts about green dirt farm

Green Dirt Farm spent three years dreaming, building, and investing in a new farm-to-market restaurant in downtown Kansas City. Then they were blindsided.  As Green Dirt Farm's grand opening drew near, the owners learned from news reports that the Kansas City Royals intended to build a new stadium directly upon Green Dirt Farm's new location.  ... The post Blindsided by Baseball appeared first on Unconventional Business Network.

Green Dirt Farm is opening a new restaurant next month that will bring its sheep's milk cheeses to the Crossroads — in a spot now under threat from the new Royals stadium. Plus: At these Kansas City-area schools, students run the restaurants while you dine.

Sarah Hoffman is blazing a new trail in agri-business with her grass-fed, sheep dairy farm. With a strong team of women to support her endeavors, she's gone from a sheep farmer to cheese maker to restaurateur. Throughout the years, Green Dirt Farm has garnered accolades as one of Food and Wine's best artisan cheese makers and has won several awards from the American Cheese Society.While staying true to the handcraft tradition of cheese making, Sarah talks about how they've evolved their process to make the most out of the low volume of raw materials that sheep provide.  “We are constantly looking for ways that continue to celebrate and use the old methods, but also improve on those and create more efficiencies in the process.” – Sarah Hoffman, Green Dirt Farm In this episode, Sarah Hoffman discusses:The challenges of offering a unique product that's not well known to consumersCreating efficiencies and techniques that celebrate an old-school craft while still accommodating scaleUtilizing a team to increase opportunities to expand their product  Thought starters: How can I apply this thinking to my business?Are you making your product available in a cost-effective manner?Are there other ways of getting your product into the hands of people that could be more cost-effective? Can you find distributors to hold your product? Can you get other people to talk about it and get it into the hands of customers? Can you partner with a shop? Can it end up on a menu? What are some other creative ideas you have?What are you doing to educate your customers?Do they need it? Do they need to know more about your product or the process, or the benefits? Is it understandable out of the gate? Do they know what your product is or how it works? What questions can you answer for your customers? Are they confused in a spot that you didn't quite realize? How can you help them along? How can you help them complete that purchase journey?Where are the responsibilities on your team?Where is the structure? How are you creating operational efficiencies across those? Do you have owners, champions, and people leading? Do you have the support you need to get everyday tasks done? Key themesOperational efficiencyScalabilityConsumer educationBrick and mortar expansionNiche productFor extended show notes, resources, and ways to connect, learn more at: mavenminds.com/season-1-trailblazers –Podcast Editor and Strategist: @episodeready

This episode of HRN On Tour brings you four interviews from Good Food Mercantile in Brooklyn, New York. These four makers are bringing innovative ideas and creative perspectives to traditional and ingredients. DRAM Apothecary is a flavor and CBD infused sparkling water brand based out of Salida Colorado. Oscar Simone spoke with co-founder Shae Whitney to hear about their products, hands on operation and use of real plant based flavorings as opposed to the commonly misnomered “natural flavorings”. Morsinah Katimin is the creator of Sarjen Inc., A San Francisco based, Indonesian inspired line of naturally healing Jamu drinks and delicious Sambal hot sauces. She sat down with Oscar Simone to talk a bit about the flavors and ingredients in these products which can be traced back to Indonesian and South East Asian traditions as well as their centuries-old medicinal history. Natasha Bailey is the director of marketing and sales at The Green Dirt Farm, a small sheep milk cheese maker focused on creating the highest possible quality of product by valuing every step of production from the dirt, the grass, the sheep, the milk and finally: the cheese. After Donna Moodie's restaurant's plantain chips received so much love from their customers, Donna Moodie decided it was time to start sharing her crunchy, tasty and naturally gluten free snack with the rest of the world. Oscar Simone got to chat with Donna about how Ms. Marjorie’s Steel Drum Plantains continues to operate out of the restaurant with a familial team and thoughtfulness when it comes to packaging and presentation, as well as some darn good plantain chips. Heritage Radio Network On Tour is powered by Simplecast.

Listen in as Jenn and Co-host Julie Fei-Fan Balzer dive into the tangy May Curdbox. Whether you like things spicy or sweet, this box has something for everyone. Learn how parings and great examples of cheese, can make you think differently about what you put on your next cheese plate.Julie and Jenn try cheeses from Green Dirt Farm, Marieke Gouda and Shelburne Farms and then play with the pairings from The Matzo Project, Sante Nuts, and Maui Fruit Jewels.This is the podcast for people who like to eat cheese. If you'd like to "eat along" subscribe to your own curdbox at curdbox.com!

In this episode I’m joined by Sarah Hoffman of Green Dirt Farm in Missouri, where she raises sheep on pasture, milks them and turns their milk into award-winning cheese. We discuss Sarah’s journey to farm life and how her desire to raise children in that setting led her and her husband to make some courageous career choices.

Lots of news on the docket today! Monte James from YourAgNetwork sent us an update from Ambassador Brandstad in China on the importation of US beef and possibly sweet corn in to that country; plus today was amendment day in the Senate on their version of the farm bill, with Mike and Delaney looking at two proposals that probably will be adopted - one from John Thune on CRP and the other from Charles Grassley on farm payment limits. And some cool news about a worthwhile group working to keep farmers farming!And, Hannah Pagel is still down in Kansas City, Missouri at the I Am FarmHer Conference, and today she spoke with one of the few sheep dairy proprietors in the U.S., Sarah Hoffman of Green Dirt Farm in Weston, MO. The Hoffman family has been milking sheep and producing artisanal cheese for almost 20 years, and you can find it on the menu of many resturants in the KC area. Be sure to listen in to learn more about the diverse industry of Ag!

It's a tall order, but the newly opened InterContinental on the Country Club Plaza has managed to check all of the boxes. As part of its $16 million update, the hotel recently transformed its outdated and somewhat stuffy Oak Room into the cheery and cheeky new American Slang Modern Brasserie. True to its name, the menu offers classic French brasserie dishes with an American accent. Classic French steak and frites, for instance, feature locally sourced and aged beef. A chef's daily cheese board happily serves a French triple crème brie next to Missouri cheese from Green Dirt Farm. The wine list speaks both old world and new world equally well. Executive chef Drue Kennedy was brought in to help create a menu that executes classic French dishes faithfully while rethinking them in a way that brings them closer to our Midwestern roots. And Kennedy certainly knows how Kansas City likes to eat; he's been cooking here over a decade. He's cooked at restaurants including Grand Street Café, the Eldridge Hotel in Lawrence and, most recently, Seasons 52 on the Plaza. #AmericanSlangBrasserie #SlackerMorningShow101theFox

For those who eat animal products, there is a growing demand for assurances that the animals are treated humanely. Packaging for products like eggs, milk, cheese and meat are replete with phrases like, 'free range,' 'cage free,' and 'pasture fed.' But consumers who do their homework soon learn that those phrases may not mean what we envision, and may not ensure that the animals producing our food are well cared for. Today we'll be joined by Andrew Gunther of the Animal Welfare Approved -AWA- certification program, whose food labeling standards have been named by Consumer Reports as the only 'highly meaningful' food label for farm animal welfare, outdoor access and sustainability. AWA is an independent, nonprofit farm certification program--and one of the nation's Top 5 fastest growing food label claims. We will also be joined by Sarah Hoffman, founder of Green Dirt Farm, MO who will give us the farmer's perspective on what it means to enact and maintain the standards of AWA.

For those who eat animal products, there is a growing demand for assurances that the animals are treated humanely. Packaging for products like eggs, milk, cheese and meat are replete with phrases like, 'free range,' 'cage free,' and 'pasture fed.' But consumers who do their homework soon learn that those phrases may not mean what we envision, and may not ensure that the animals producing our food are well cared for. Today we'll be joined by Andrew Gunther of the Animal Welfare Approved -AWA- certification program, whose food labeling standards have been named by Consumer Reports as the only 'highly meaningful' food label for farm animal welfare, outdoor access and sustainability. AWA is an independent, nonprofit farm certification program--and one of the nation's Top 5 fastest growing food label claims. We will also be joined by Sarah Hoffman, founder of Green Dirt Farm, MO who will give us the farmer's perspective on what it means to enact and maintain the standards of AWA.

This week on Cutting the Curd, Anne & Sophie continue the State of Cheese Series, moving on to the state of Missouri. Learn more about cheese in the great mid-western state, and hear from .Green Dirt Farm & Baetje Farms. Find out more about American Cheese Month and hear how artisanal cheesemakers are promoting their craft. This episode was sponsored by Cain Vineyard & Winery.