Podcasts about greenmarkets

Most Good Food Businesses start out selling their products at the local farmers' market. Many continue to utilize markets as a consistent sales channel for their business as they grow. But at the end of the day, transporting your goods, setting up your tent or booth, and working all day, just to break it all down and load out can be a lot for any one person. Not to mention the cost!   What if there was an easier way? That was the question Peter Henry asked himself when he created Ten by Ten logistics in December 2019 after five years of selling cheese and running stands in NYC's Greenmarkets.     Now, with the help of an incredible team at markets, at the warehouse and behind the wheel, he helps twelve producers and farmers operate their NYC farmers markets. And while he may not be ready to take his services nationwide, he has a lot to say about connections at the Farmers' Market, and how you can create your own system through team work with other farmers and small batch producers in your region.     Connect with Peter Website: Ten By Ten Instagram: @tenbyten_logistics   From Our News Segment Investment Is Flowing to US Grass-fed Beef Again. Will It Scale Up?   Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community   

Episode 077: Urban Intervention with Groundcycle What can we learn from a former architectural designer turned sustainable entrepreneur? At the peak of COVID-19 in New York City, farmers struggled to distribute their produce and the city had suspended all composting options. An architectural designer saw an opportunity to make a difference in her community. She began by picking up composting bins from friends and neighbors and has since grown her outreach into a fully operational business with over 300 customers. Vivian Lin made the jump from architecture into sustainable entrepreneurship and is dedicated to closing the loop between produce and compost with her Bin Swap and Compost Hub programs. Guest: Vivian Lin is a sustainability enthusiast born and raised in Midwood, Brooklyn. Being from lower Brooklyn, she has realized that many of NYC's most valuable resources, including brown bins, Greenmarkets, and even Citi Bikes, don't reach a majority of the city's population. It's important to her that these programs become accessible to all. Vivian is trained as an architect but recently left her design career to fill the massive composting gap in New York City. She is interested and curious about almost everything and is happiest when traveling, petting dogs, at an art museum, or simply being outside. Funny enough, for someone who started a delivery and pickup service, Vivian doesn't even know how to drive but that doesn't stop her. She is determined to make NYC a greener place to live.

Season Six of Talk Farm to Me is all about the Union Square Greenmarket in New York City and the farmers and other producers who sell there. What an interesting combination — one of the biggest and most famous cities in the world and farmers and producers from within 250 miles. Here, in Episode 1, Talk Farm to Me dives in to how it operates, how it’s governed. Meet Grow NYC's Director of Greenmarkets, Michael Hurwitz and the Union Square Greenmarket manager, Aquilino Cabral. They know so much and share it all. Coming soon, you'll get to know the farmers, the farms, the 12,000 products, all the stories and lives and regional food systems that are influenced here. Stay tuned to Talk Farm to Me — wherever you get your podcasts and on Instagram @talkfarmtome — and connect with its host, Farm Girl, on Instagram @xoxofarmgirl. 

On this episode, Zarela & Aarón contrast the tomato with its relative, the tomatillo. They invite their friend - and favorite tomato farmer - Tim Stark of Eckerton Hill Farm to join the conversation and explain how he grows his delicious produce. Tim weighs in on how the heirloom tomato landscape has evolved over the past two decades and the effects of farmer's markets on what customers want to eat. Plus, Zarela and Aarón share their processes for working with tomatoes and tomatillos in the kitchen.For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!Cooking in Mexican from A to Z is Powered by Simplecast.

GrowNYC is celebrating its 50th anniversary. Michael Hurwitz, GrowNYC's Director of Food Access and Agriculture, joins us to discuss the history of GrowNYC, the Greenmarkets, and what GrowNYC is doing to address food access and sustainability during the pandemic.

New York is now considered the epicenter of the COVID-19 outbreak in the US, but GrowNYC has kept Greenmarkets open while adjusting operations to continue to serve the city’s residents and farmers. In this episode, GrowNYC’s director of farmer assistance, Christopher Wayne, talks to host Lisa Held about how the organization has been getting fresh food to New Yorkers throughout the crisis, implementing safety measures at markets, and supporting its network of farmers.The Farm Report is powered by Simplecast. 

Take a break from the increasingly stressful news cycle for some uplifting food stories First, we hear from Jessica Krainchich, who brought us into the world of youth markets with the legendary planner, Bob Lewis. Then, H Conley has a story about the seed breeder working to make vegetables taste better. Next, we go inside Julia's Kitchen to hear about José Andres's work with World Central Kitchen, an organization on the front lines offering relief in areas affected by natural disasters. Finally, we turn to Kevin Barnum who will debunk myths about butter sculptures.Meat and Three is powered by Simplecast. 

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss Cynthia Nixon's bagel order, products that are actually handmade, snack foods, The Spotted Pig and misused food terms. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest, Alfred Milanese, the man behind the beloved Martin's Pretzels in New York. Ask anyone and they will say Martin's makes their favorite pretzel. Handmade by Mennonites (no machines ever!) in New York and Pennsylvania, and boiled in water and soda, Martin's Pretzels are available for sale around the country via MartinsPretzels.com and locally in New York at many of the Greenmarkets. The Main Course O.G. is powered by Simplecast

Spring is finally here, and we're kicking off the growing season with a Please Explain that’s all about urban agriculture and city gardens! Find out the best ways to maximize your green space - whether it’s a window box, rooftop plot or a community garden. We’ll also look at the city’s growing rooftop-farm movement, discuss public garden spaces and find out why rooftop gardens are an ecological necessity in our urban landscape. Joining us is Annie Novak, co-founder and head farmer of the nation’s first commercial green roof row farm, Eagle Street Rooftop Farm in Brooklyn. She’s also the manager of the Edible Academy at New York Botanical Garden, founder and director of Growing Chefs and author of The Rooftop Growing Guide. We’ll also be joined by Gerard Lordahl, Director of Open Space Greening Program at GrowNYC, a non-profit which operates local environmental programs, including the city Greenmarkets.  Send us your questions in a comment below, or let us know on Twitter or Facebook!

On today's episode of THE FOOD SEEN, Hot Bread Kitchen founder_Jessamyn Waldman_'s work used to focus on human rights, immigration advocacy, and education, and once she started baking, those principles still held true. From being the first female baker at Daniel restaurant, to baking out of a small walkup apartment in Brooklny to one of NYC's oldest indoor markets in Harlem, Jessamyn has built a community of strong entrepreneurial women through bread. Hot Bread Kitchen Cookbook celebrates their past, from Jessamyn's grandmother shaping Shabbat challahs at Perlmutter's bakery in Toronto, HBK's first traditional tortillas made with love from Puebla (Mexico), an introduction to Moroccan m'smen which is now a top seller at citywide Greenmarkets, and many the success stories from HBK Incubates, an initiative which has supported the growth of over 120 businesses, and created nearly 200 new jobs. Come break bread with us.    

Learn how GrowNYC’s Greenmarkets are distributing regional produce on this week’s episode of The Farm Report! Erin Fairbanks chats with Olivia Blanchflower of Greenmarket Co. about their mission to get products from small to mid-sized farms into local corner stores and bodegas. Find out why Greenmarket Co. is joining other produce wholesalers in Hunts Point in the south Bronx. Learn about the organization’s dedication to transparency and food access. What surprising institutions have recently supported Greenmarket Co.? Later, find out how the organization works financially, and how national harvests affect local prices. This program has been brought to you by The International Culinary Center. Music has been provided by SNOWMINE. “Only about 2% of the food that Americans eat is through farmers’ markets.” [2:10] “We saw a lot of business in areas that we didn’t expect. One of these areas was in the form of institutions in the city, such as senior centers.” [13:30] — Olivia Blanchflower on The Farm Report

Learn more about the relationship between farmers and chefs with Alfred Portale’s new recipe journal, Greenmarket to Gotham. On this week’s episode of Eat Your Words, Cathy Erway is joined in the studio by Alfred Portale; Gotham Bar & Grill’s Managaging Partner, Bret Csencsitz; and GrowNYC’s Operations Director, David Hughes. Gotham Bar & Grill and GrowNYC’s Greenmarkets are both long-standing NYC food institutions. Find out how the food landscape has changed in the city since the 80s. Why did Alfred want to highlight the Greenmarket in his new book, and why are chefs so driven by ingredients? Find out how Alfred translates restaurant recipes for home kitchens. What’s the next trendy ingredient that we’ll see at Greenmarket stands? Thanks to our sponsor, Whole Foods. Today’s music has been provided by The California Honeydrops. “For chefs, a major source of inspiration is our ingredients… It made sense to me to walk through the market. I would think about changes to the menu and be inspired by the farmers’ ingredients. It made sense to buy from the Greenmarket because we’re so close.” [7:10] — Chef Alfred Portale on Eat Your Words “The accessibility of quality ingredients is much better today. The unique thing about the Greenmarket is the relationship that has evolved between the chef and the farmer.” [11:45] — Bret Csencsitz on Eat Your Words

Straight from the farm, and into your glass! This week on Fuhmentaboudit!, Chris Cuzme and Mary Izett are talking with two brewers who put their own spin on the term ‘local’. Paul Dlogukencky represents Long Island with his nanobrewery, Blind Bat Brewery. Tune into this episode to hear how selling at the Greenmarket has allowed for many Blind Bat collaborations. Hear about Paul’s Long Island Potato Stout, and why it’s important to get the word out about local breweries. Jason Sahler is a longtime homebrewing hoping to take the professional route with Strong Rope Brewery. Tune in to hear Jason talk about his love for local ingredients, and why beer should reflect the seasons. Hear about some of Jason’s unique recipes featuring raspberries, basil, plantains, lavender, and more! Thanks to our sponsor, Hearst Ranch. “All brewers should consider selling at Greenmarkets because you are exposing yourself to people into local food- locavores. Many people at the Greenmarket have never heard of any of the breweries on Long Island!” [4:30] — Paul Dlogukencky on Fuhmentaboudit! “If you’re part of a CSA share, sometimes you get too much stuff and you can’t actually use it. Freeze stuff if you can.” [25:15] — Jason Sahler on Fuhmentaboudit!

Heather Paxson views cheese through an anthropological lens in her book, The Life of Cheese. On this week’s Cutting the Curd Book Review, Diane Stemple invites Heather into the studio to discuss cheese- from its creation to its consumption. Find out why Heather first became fascinated with American artisan cheese in New York City’s Greenmarkets. Learn about the research that went into Heather’s book, and how she visited small farms and famous fromageries. Heather and Diane also tackle the misconception that new artisan cheesemakers are elitist; hear how ‘the food movement’ accommodates for everyone from blue collar workers to artists. What ethics are involved in cheesemaking, and what risks threaten ‘the food movement’? Tune into this episode to learn more about the industrialization of cheese and the prospect of reinventing the food system! This program has been sponsored by Academie Opus Caseus. Thanks to Pamela Royal for today’s music. “People are realizing that things have happened to our food system without even realizing it, and they aren’t willing to take it for granted anymore.” [4:10] “Like any food, cheese is a complex cultural artifact saturated with ethics and politics.” [pg. 214, The Life of Cheese] — Heather Paxson on Cutting the Curd

This week on The Farm Report, Erin Fairbanks checks in with Jeanne Hodesh of GrowNYC. Erin and Jeanne talk about all of the vegetables, cheeses, and meat that will be available at Greenmarkets throughout New York City. Tune in to hear about the some of the new spring garlic, how weather and time changes the taste of maple syrup, and the upcoming availability of goat cheeses and meats. Listen to Jeanne discuss regional grains, home gardening events, and the upcoming Taste of Greenmarket. This program was sponsored by Hearst Ranch. “What types of grains grow well in our region? Now that we have them in our market, we want to introduce them to people. We have things like spelt flour, and people might not know what to do with that.” — Jeanne Hodesh of GrowNYC

This week, we look at Healthcare plans and how to talk about Healthcare in an election year. Plus, Brooklyn blogging grows up with the second annual Blogfest, and Greenmarkets fight to preserve farms and keep New York eating local.