Podcasts about heritage foods

Archaeologist Teresa Paglione, in the TPR History in Your Hands series with the Alabama Archaeological Society, talks with Carolyn Hutcheson of In Focus about the traditional foods we eat and their Native American sources.  She traces the cultural heritage of many foods that we enjoy on Thanksgiving and Christmas.

A few months back when I covered the topic of landrace gardening and crop breeding, I had no idea what a passionate and knowledgeable community around the world that I was tapping into.  The seed savers and plant breeders who I've been in touch with, including quite a few who are part of the Discord community for this podcast, are working on everything from quinoa crosses for tough climate staple crop production, to the domestication of silverweed, adapted varieties for low maintenance, and so much more. For the most part though I've been coming across people who are doing this in their backyards and only occasionally on farms. It made me wonder if there was real potential in bringing heritage seed varieties and landrace breeding into larger operations and if it was even feasible at a large scale. Luckily, Joseph Lofthouse passed me the contact of Glenn Roberts promising that I wouldn't regret reaching out to him and learning about the work he's doing at Anson Mills.  Glenn Roberts founded Anson Mills in 1998 in Charleston, South Carolina, with the vision to rematriate lost foods of the 18th and 19th century Southern Pantry. Today, Anson Mills grows and produces artisan organic landrace grain, legume and oilseed ingredients for chefs and home cooks worldwide, and provides pro bono culinary research support for chefs, pastry chefs, bakers, brewers and distillers through AM Research Labs. Anson Mills provides pro bono seed biosecurity for the growing community of Southern organic place-based identity preserved landrace crop farmers. Glenn is the recipient of the USA Artisan of the Year and National Pathfinder Awards, a founding member of the Carolina Gold Rice Foundation and a pro bono consultant to the Board of Advisors, Stone Barns Center. From that bio, you can see that I hit the jackpot in my search for production scale farms working on landrace growing projects.  Beyond the work he's most known for though, Glenn is a very multifaceted and multi talented individual in many other fields which he describes at the beginning of the episode.  From there he took me through his journey of rediscovering Carolina Golden Rice, a heritage variety that he knew from his childhood but which had been all but lost by the time he grew up. Glenn also gave me a window into the process of reviving an endangered seed and food variety as well as the incredible network of people around the world studying and working on these challenges.  We also explore the culture that is connected to our traditional foods and how reviving lost genetics is about so much more than putting a different type of seeds in the ground, but rather rediscovering how to grow these strains and the management of the land and even community that is involved in caring for this food.  There are so many fascinating stories and ideas in this interview that open up the world and potential of landrace growing as well as a huge network and collection of resources that Glenn and his collaborators have created for those of you who might be interested in getting involved and assisting in these efforts so I really encourage you to listen through to the end on this one and to check out the links and resources in the show notes for this episode on the website as well.

This week on Inside Julia's Kitchen host Todd Schulkin welcomes Frank Reese, the president and founder of the Good Shepherd Poultry Ranch in Lindsborg, Kansas, and founder of the Good Shepherd Conservancy. They discuss the history of standardbred poultry, how heritage breeds differ from supermarket birds, and how Frank cooks his Thanksgiving turkey. Plus, Franks shares his Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

With the holiday season right around the corner, now is the time for recipe planning! By incorporating locally grown foods into your holiday recipes, you can make tasty dishes and feel good about supporting your local farmer. In this episode, hear about: - What crops are in season in Florida - Unique recipes using local ingredients - Where to purchase local foods - How SNAP/EBT users can double their money at farmers markets  Links to Recipes Mentioned in Episode: Roselle Mock Cranberry Sauce: https://toadstoolsfairyrings.com/2016/11/15/roselle-mock-cranberry-sauce Creamed Braising Greens: https://cooking.nytimes.com/recipes/12248-creamed-braising-greens  Butter Braised Radishes and Turnips: https://simpleseasonal.com/recipes/butter-braised-radishes-and-turnips Old-fashioned Pumpkin Pie: https://toadstoolsfairyrings.com/2017/12/09/old-fashioned-pumpkin-pie  Other Resources: Register for the Heritage Foods Symposium “Opportunity and Benefits of Heritage Foods” on Eventbrite: https://www.eventbrite.com/e/opportunities-and-benefits-of-heritage-foods-symposium-tickets-370634416517 Learn about Florida Heritage Foods and upcoming events at: www.floridaheritagefoods.com Find out what's in season on the Florida Department of Agriculture and Consumer Services website: https://www.fdacs.gov/Consumer-Resources/Buy-Fresh-From-Florida/Crops-in-Season Visit Fresh from Florida's What's in Season Page for more in season crops: https://www.followfreshfromflorida.com/whats-in-season Go to UF/IFAS Gardening Solutions page to learn what crops to grow in your region for each season: https://gardeningsolutions.ifas.ufl.edu/care/planting/vegetable-gardens-by-season.html Learn more about upcoming events on FOG's website: www.foginfo.org/events Support the show

Florida Organic Growers and Santa Fe college have partnered in a three-year grant designed to increase access and promote consumption of Florida heritage foods in local farmer's markets. The project, entitled “Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets,” aims to highlight historical and cultural significance of 42 crops in Florida and to educate consumers and small farmers on how to cook and grow them.  Over the course of the three-year grant, the college will also host annual educational symposiums and multi-cultural festivals that highlight heritage foods. This year's symposium “Opportunities and Benefits of Heritage Foods” is scheduled for Friday, September 30, 2022, from 9 a.m. until 4 p.m in downtown Gainesville.  Tune in to hear about: - Why the initiative focuses on heritage foods  - Goals and potential impacts on local communities  - Upcoming events and opportunities to celebrate heritage foods - Resources and developments for farmers and farmers markets  Register for the Heritage Foods Symposium “Opportunity and Benefits of Heritage Foods” on Eventbrite: https://www.eventbrite.com/e/opportunities-and-benefits-of-heritage-foods-symposium-tickets-370634416517 Stay tuned for a new website promoting heritage foods: www.floridaheritagefoods.com Visit FOG's website for more details: https://foginfo.org/events Support the show

Yaupon Brothers American Tea Company was founded in 2015 by two brothers, Bryon and Kyle White and former mentor-turned-business-partner, Mark Steele. Bryon recently took time to speak with us about Yaupon tea, a native crop of the Southern United States. Tune in to hear about: - How the company was started - What Yaupon is and why it is a beneficial crop to sell and consume - The ecological impact and sustainability of Yaupon as a crop - Upcoming events and resources  Learn more about Yaupon Brothers American Tea Company on their website: https://yauponbrothers.com Visit Florida Organic Grower's event page https://foginfo.org/events to learn more and register for the “Opportunities and Benefits of Heritage Foods Symposium” taking place on September 30, 2022. Support the show

对华裔听众可能并不陌生的『仙女牌』酱料，其实背后的母公司经营着来自邻国新加坡、日本等地的各大酱料品牌。那么，主理不同品牌；同一种产品，会创造怎样的一种故事呢？「厨房七件事」当中的酱料方面，Heritage Foods 对我国家庭的味蕾又有怎样的独到见解？ 在疫情暴发期间，转战电商平台，Heritage Foods 也选择了另辟蹊径——在本期节目中，Lili 也分享了她的心得。要想品质有保证，「HALAL（清真）」认证或许也能成为餐饮食品制造商的目标之一… 那么，一张凭证具体意味着什么，让我们也来听听。

Anne Saxelby was a champion of American farmstead and artisanal cheeses and was beloved by cheesemakers and chefs alike. The founder of Saxelby Cheesemongers (now at NYC's Chelsea Market and online), Anne passed away unexpectedly last October, devastating her family and leaving a big hole in the hearts of many in the food world. In response, Anne's husband, Patrick Martins, who helped found Heritage Foods, Heritage Radio, and Slow Food USA, started the Anne Saxelby Legacy Fund to keep her spirit alive through paid apprenticeships at farms across the country. Patrick joins host Kerry Diamond to talk about the legacy fund, and later in the show, Anna Harrington of the Rounds cookie company and the ASLF Fundraiser Benefit Committee joins to talk about the legacy fund's first event, taking place Sept. 14th at Chelsea Market. Thank you to California Prunes and to Käserei Champignon, the maker of Cambozola and Grand Noir cheese, for supporting this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on the Anne Saxelby Legacy Fund: Instagram, WebsiteMore on Patrick: InstagramMore on Anna: Instagram, Website

This conversation you're about to listen to is a part of BusinessLine's Table Talk series, conversations with leaders on their life and times and businesses. In this episode, BuisnessLine's Richa Mishra and Vinay Kamath speak to Brahmani Nara, executive director of the dairy major, Heritage Foods. For the uninitiated, Heritage Foods was started by Andhra Pradesh's former chief minister N Chandrababu Naidu in 1992. But the business was managed by his wife, Bhuvaneswari Nara. Brahmani, married to their son Lokesh Nara, joined Heritage in 2011 as a vice-president and was later elevated to executive director. In this episode, Brahmani speaks about why she didn't get into the celluloid biz like other star kids, given her heritage as the granddaughter of Telugu movies' super star NT Rama Rao and daughter of actor Balakrishna. She also talks about how she joined Heritage after a long stint studying abroad, her plans for the company's next phase of growth, and her interests beyond corporate life. Listen in! --- Send in a voice message: https://anchor.fm/business-line/message

Abena Offeh-Gyimah is a writer, a researcher, a business owner, and an advocate for an indigenous food sovereignty system. She's worked at Black Creek Community Farm as a coordinator for the youth farming program, with Building Roots as an urban gardener coordinator, with North York Community House as a Strong Neighborhood Coordinator, and currently project co-lead with the Jane Finch Community Research Partnership. Her food business, Adda Blooms, seeks to work with small scale farmers to bring ancestral foods worldwide. Her blog seeks to explore the intersections between food, culture, and equity. Abena's passionate about preserving indigenous plants, seeds, and seeks to work in collaboration with small scale African farmers to grow and preserve ancestral foods. Photo courtesy of Abena Offeh-GyimahBlog Posts mentioned: Famine FoodsFood lineageFood SystemFollow Item 13 on social media: Instagram, Facebook and Twitter @item13podcastDon't forget to subscribe & leave us a review!Heritage Radio Network is a listener supported nonprofit podcast network. Support Item 13 by becoming a member!Item 13: An African Food Podcast is Powered by Simplecast.

The selloff on Dalal Street is likely to gather pace in Wednesday's trade after a tepid closing for the benchmark indices in the last session as global stocks pulled back from a record. At 7.25 am, Nifty futures on the Singapore Exchange traded 94 points down, indicating a gap-down start for Indian indices. Meanwhile, in the overnight session, Wall Street ended mixed. The Dow Jones Industrial Average rose 0.2% to notch a record closing high as cyclical sectors gained on the prospect of more fiscal aid to lift the US economy from a coronavirus-driven slump. The Nasdaq, however, dipped 0.34% as technology stocks moved lower while concerns over rising interest rates kept the benchmark S&P 500 little changed and it ended 0.06% lower. In Asia, stocks traded on a muted note. Australia's S&P/ASX 200 index was down 0.64%, Japan's Nikkei index shed 0.73% while South Korea's Kospi index dipped 1.35%. That apart, cryptocurrency bitcoin surged past $50,000 mark for the first time on Tuesday before falling back. It was last up 0.83% at $48,351. Now, a look at the stock-specific developments that are likely to sway the market today: Pasupati Spinning, Uniply Decor and 3 other firms will announce their quarterly earnings today. Nestle India's profit after tax rose 0.2 per cent year-on-year to Rs 483.3 crore from Rs 472.6 crore in the corresponding quarter previous year. Adani Ports said it has completed the acquisition of Dighi Port for Rs 705 crore and would invest over Rs 10,000 crore in developing it as an alternate gateway to JNPT. Tata Consumer stock is likely to be in focus amid reports that Tata group is acquiring 68 per cent stake in online grocery platform BigBasket for around Rs 9,500 crore. Vedji Ticku has resigned as the Chief Executive Officer and Executive Director of Page Industries. Heritage Novandie Foods, a 50:50 joint venture company between Heritage Foods and Novandie, France started commercial production. Lastly, the Rs 820-crore initial public offering (IPO) of RailTel Corporation was subscribed 2.6 times on Day 1. Meanwhile, the Rs 100-crore IPO of Nureca, a wellness product distributor, was subscribed 15 times a day before its close.

I recently reviewed a terrific book called, Working The Roots - 400 Years of Traditional African American Healing by Michele E. Lee. During this time of unintentional pausing, we have become food-focused. From growing what we can in our own yards to even remembering what roots, leaves, and herbs were traditionally used to heal our bodies. The ancestors have always know how to tap into nature when resources were unavailable or lean. It is a terrific book that will bring back memories of discussions with the Elders. I posted this on my blog. John Manirakiza is a man we need to know and watch, right here in the DMV. The Heritage Food Project at the University of the District of Columbia is being recognized for the good programs they are growing. Connecting the immigrant community with the foods they were accustomed to eating in their homeland is such a good thing. The outreach that this program is doing, not only at UDC but in the DMV community is a wonderful thing. As John continually spreads his net of goodness to meet the needs of the community, I wanted to share a conversation I had with him recently. Follow me: Https://www.cottageinthecourt.com...Instagram and Twitter:@cottageincourt...Facebook: CottageInTheCourt, and sometimes on Medium: Cottage In The Court If you live in the DMV and want to know what's happening locally and in our gardens, follow the collaborative podcast by two garden communicators, Peggy Riccio and Teresa Speight. To garden fanatics talking about real gardening as it occurs right in our own yards!! Check out Gardens 'n Plants In the meantime...Get outside and garden, Teri, Cottage In The Court

This week on Meat + Three, meet four of our HRN Hall of Fame inductees. They’re all growers and makers doing tireless and delicious work to cultivate good, clean, and fair food. Cesare Casella is an Italian chef, author, and educator who teamed up with Heritage Foods on to preserve endangered species of livestock with his line of Casella's Heritage Prosciutto. Andy Hatch is a prolific Wisconsin cheesemaker known for the incredible cheeses he makes, Pleasant Ridge Reserve and Rush Creek Reserve. Jack Algiere is employee number one at Stone Barns Center, where he's built an integrated farming operation rooted in land stewardship, innovation, and community. Viraj Puri is the co-founder and CEO of Gotham Greens and a true pioneer in the urban farming movement here in Brooklyn. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council. Meat + Three is powered by Simplecast.

On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks to Heritage Foods and Heritage Radio Network founder and all-around innovator Patrick Martins. They discuss the network’s origin story and debate the merits of slow verses local and how meat eating can become more sustainable. Plus, Patrick shares more than one Julia Moment. Photo courtesy of Patrick Martins. Inside Julia's Kitchen is powered by Simplecast.

Our Moderator Emily 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 chocolate, complaining at restaurants, spirit foods and CBD. Our guest for The Weekly Grill is Nate Hodge, co-founder and Head Chocolate Maker at Raaka Chocolate, a nationally distributed bean-to-bar chocolate company based in Red Hook, Brooklyn. Nate appears as a featured subject in the film, Setting the Bar (2017), a documentary that focuses on the leading role Raaka has taken in the craft chocolate movement's focus on sustainable cocoa sourcing. Every year, Raaka releases 24 unique chocolate bars inspired by recipes from all over the world, and in collaboration with local chefs and artisans. Nate is also married to Catherine Greeley, Vice President and Director of Mail Order at Heritage Foods. The Main Course O.G is powered by Simplecast

Our Moderator Emily 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 kosher bacon, coffee, pasta, and Canada. 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 Sarah Obraitis and Hugue Dufour. They own and operate MWells Steakhouse and MWells Dinette at PS 1 in Long Island City. Sarah is also an owner of Heritage Foods! The Main Course O.G. is powered by Simplecast.

Ever since the sizzling news about Chinese tariffs on pork dropped, we knew we'd have to do a Meat + Three episode about pork. This week's show features a deep dive into the tangled relationship between American soybeans and Chinese pork with help from Bettina Ring, Virginia's Secretary of Agriculture and Forestry, and Loren Puette of ChinaAg. To build up our strength to tackle such a dense subject, we first visit our friends at Heritage Foods to learn their expert tips for making a next-level BLT with your summer tomato and lettuce bounty (hint: perfect bacon = perfect BLT). Executive Director Caity Moseman Wadler gets to the bottom of the term "legislative pork" with help from Katy Keiffer of What Doesn't Kill You and Esther Trakinski, a Food/Adjunct Professor at NYU. Finally, we look into the Fatback Pig Project, a group formed in 2013 that is helping put small-scale pig farmers back to work in Alabama. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. About the episode art: after making some delicious BLTs with the Heritage Foods team, we got creative with the leftover bacon! (And then ate it, of course.) Thanks to Patty Lee and Ben Tansel for their food styling expertise! Meat + Three is powered by Simplecast

It's back! The show that made the Heritage Radio Network a force to be reckoned with has returned to the air with the man who stirs the sauce, original host and founder of Heritage Radio, Patrick Martins. TMC was the first show ever to debut on HRN in April of 2009, and TMC OG follows in its tradition of breaking new ground on the airwaves. The Main Course O.G. covers food news and culture, featuring no-holds-barred interviews and refreshingly honest guests, ranging from iconic chefs, to muckraking journalists, farmers, truck drivers, food-obsessed comedians, Falstaffian hedonists, and more. TMC OG is hosted by Patrick and a rat pack of culinary cool, including visionary owner of Roberta's (and outlaw rapper) Brandon Hoy, author and musician Mike Edison, plus HRN board members, and a cast of thousands of culinary luminaries and lunatics, old-school radio activists, anarchists, and of-the-moment gastronomic titans including members of the Heritage Foods team. TMC OG is required listening, ground zero for the Heritage Radio Network. The Main Course is powered by Simplecast

Today’s guests are old friends: Patrick Martins, founder of this very network and Heritage Foods USA. We’re also joined by HRN host Mike Edison and the entire Heritage Foods USA team: Catherine Greeley, Emily Pearson, Ben Tansel, Patty Lee, and Elizabeth Greeley. After a few headlines and events announcements, Kat and David recap their trip to Charleston Wine + Food. Then we chat it up with Heritage Foods and play a round of trivia in honor of #InternationalWomensDay! Our theme song is “Suns Out Guns Out” by Concord America. HRN Happy Hour is powered by Simplecast

A special episode of Tech Bites featuring some of the best American heritage foods. Donny and Beth Drennan, owners of Broadbent Hams, join us from Kentucky. Broadbent’s famously sold a 16-pound ham at auction for $1.6 Million and is a cornerstone of the Momofuku Ssäm Bar ham plate. Broadbent has been in business for more than 100 years and is one of America’s best and oldest hams. One of the counties newest companies – only a few weeks old – eFowl – is an e-commerce platform for heritage breed poultry. Founder Austin Johnson is hoping to create an online resource for small farmers and consumers to support sustainable agriculture and growth in localized food production. Erin Fairbanks, Heritage Radio Network executive director and host of the Farm Report, adds her expert point-of-view to the discussion.

This episode of Week in Review reviews a dizzying breadth of content from the past week! We hear from a 17-year-old food rapper, a Food Studies professor at NYU, and the master of acorn toilet fermentation. On “The Breakdown” Jack and Erin talk to Lindsey Shute from the National Young Farmers Coalition about the upcoming performance of Good Dirt at BAM this weekend. Last Great Bite Every episode of Week In Review opens with a recap of the last great thing Jack and Erin ate, and how you can try it too. JACK: “The meatiest weekend a person could possibly have.” - 8 pounds of pork shoulder, bacon, sausage, lamb ribs all from Heritage Foods. To balance it out, Jack ended the weekend with a homemade vegetarian bibimbap from Lukas Volger’s cookbook, Bowl. ERIN: “Felt like a champion of life last night.” when she made a porterhouse Berkshire pork chop from Heritage Foods with warm pineapple salad and brown rice. Featured Episodes Get caught up on the highlight reel of clips from the last week of HRN’s programming. GunwashGunwash Episode #185 Aaron Veal AKA Siddhartha (3/31/2016) Hosted by Aaron Ginsberg, Armand Grullard, Jack Inslee With guest Aaron Veal TasteofthePastA Taste of the Past Episode #233 Ethnic Restauranteurs (4/7/2016) Hosted by Linda Pelaccio With guest Krishnendu Ray, Department Chair at NYU Food Studies FuhmentabouditFuhmentaboudit! Episode #158 Rob Handel is the Bee’s Knees (4/4/2016) Hosted by Chris Cuzme and Mary Izett With guest Rob Handel, of The Bee’s Knees in the Catskills The Breakdown A guest or caller from around the industry joins the show to talk about their recent work. “Young farmers, young farmers, young farmers!” Jack and Erin take a call with Lindsey Shute, Executive Director of National Young Farmers Coalition and owner of Hearty Roots, in Germantown, NY. The National Young Farmers Coalition is bringing a theatrical performance, Good Dirt, to BAM April 10 at 4 pm! The play shares real stories and words of farmers in a show of humanity, struggle, and triumph. Lindsey calls it a rare opportunity to bring the life of farmers to an urban audience. All proceeds benefit the National Young Farmers Coalition. Big-Ups Jack and Erin “big up” people, places, and things they're totally digging right now. (shoutout to Big Ups, the band, for that theme song) JACK: NCAA Championship Game between Nova and UNC was this past week. Big Ups to Kris Jenkins on Villanova who lost 40 lbs by cutting candy, ultimately making the game-winning shot! ERIN: The talented Alisha Fowler, Program Director at Chefs Collaborative Summit. Tickets still available for this weekend!

This Week on Cutting the Curd, Anne Saxelby and Sophie Slesinger are continuing their discussion about goats. But they’re not just talking about goat cheese, but also goat meat. Tune in to hear Anne and Sophie talk to Jonny Hunter of the Underground Food Collective, and Heritage’s own Erin Fairbanks! Topics range from goat charcuterie to selling and eating dairy animals. Hear about Johnny’s famous goat bacon and Erin’s experiences working with goat farmers all over the Northeast. This program was sponsored by Hearst Ranch. “The goat has become more fashionable to cook with I think, especially with creative cooks because of the flavor, it has interesting cuts, and it presents a lot of new possibilites. But it has been hard to source quality goat, and it tends to be very expensive.” — Jonny Hunter of the Underground Food Collective on Cutting the Curd “To make cheese you need milk, and to get milk you need babies. As responsible eaters, it’s kind of our duty to understand and eat a little goat meat here and there.” — Erin Fairbanks of Heritage Foods on Cutting the Curd

Virginia's rich agricultural heritage and long growing season means a bountiful harvest of unique foods, fruits and vegetables. On today's HearSay, our resident food expert, Patrick Evans-Hylton, introduces us to some of the fine foods we need to eat in order to save.

The diversity in the varieties of crops being grown in Canada has dwindled significantly. Virtually all of the fruits, vegetables, grains, livestock and pretty much every ingredient found on grocery store shelves, is of a variety that has purely been bred for profit. At no time has the importance of maintaining diversity or flavour and nutrition ever been a concern for the powerful industrial food system that has taken hold of the North American diet. This series will explore what risks accompany the loss of such diversity and will expose the many farmers and organizations who are preserving Canada's heritage varieties of food and protecting our food supply from the exclusive control of multinational interests. Part II - Gardens of Destiny On Part II, we meet with heritage seed saver Dan Jason of Salt Spring Seeds. Jason is exalted as a Canadian food security hero and icon in Gardens of Destiny - the recently released film by Vancouver filmmaker Jocelyn Demers. Gardens of Destiny investigates many important issues related to pollution and health. These include genetic engineering, Terminator seeds and the pitfalls of industrial agriculture. Additionally, it examines how organic food has proven to be protective against cancer. The film weaves the viewer through Jason's seed sanctuary on Salt Spring Island, British Columbia, and sprinkled throughout the film are interviews with well-known food security and organic advocates. This episode features a selection of audio segments from the film. To help introduce the importance of Jason's work, Host Jon Steinman provides commentary on the role of the media in covering the recent global food crisis. Guests/Voices Jocelyn Demers - Producer/Director, Gardens of Destiny, (Vancouver, BC) - Jocelyn is a radio journalist-turned-filmmaker who, after becoming exhausted with the lack of interest by his employer to accommodate critical environmental pieces, embarked on a journey into independent filmmaking. Dan Jason, Seed Saver, Salt Spring Seeds (Salt Spring Island, BC) - Dan is an organic gardener with a fantastic selection of seeds, vegetables, grains, medicinal plants and flowers. He is also the head of the grassroots organization the Seed and Plant Sanctuary for Canada, a network of Canadian gardeners who are preserving as much plant diversity as is possible. Dan has been a long time critic of the non-organic food system in North America. Herb Barbolet - Associate, Simon Fraser University's Centre for Sustainable Community Development (CSCD) (Vancouver, BC) - The CSCD is a teaching and research unit of Simon Fraser University, established in 1989. The Centre uses the resources and talents of the University to teach and encourage accountable and sustainable community development. As Associate since 2003, Herb has co-authored food assessment studies for provincial health authorities and a guide to food assessments for the provincial health services authority. Herb farmed organically for ten years and was co-founder of FarmFolk/CityFolk, a nonprofit that works to create local, sustainable food systems. He appears frequently on radio, in print, and on television. He remains an active food consultant. Guy Dauncey - Speaker/Author/Organizer, Earth Future (Victoria, BC) Guy Dauncey is a speaker, author, and organizer who works to develop a positive vision of a sustainable future, and to translate that vision into action. He is author of the award-winning book Stormy Weather: 101 Solutions to Global Climate Change; Cancer: 101 Solutions to a Preventable Epidemic, and 9 other titles. He is President of the BC Sustainable Energy Association, Co-chair of Prevent Cancer Now; Executive Director of The Solutions Project; and Publisher of EcoNews, a monthly newsletter that promotes the vision of a sustainable Vancouver Island.  

The diversity in the varieties of crops being grown in Canada has dwindled significantly. Virtually all of the fruits, vegetables, grains, livestock and pretty much every ingredient found on grocery store shelves, is of a variety that has purely been bred for profit. At no time has the importance of maintaining diversity or flavour ever been a concern for the powerful industrial food system that has taken hold of the North American diet. This series will explore what risks accompany the loss of such diversity while on the other hand, expose the many farmers and organizations preserving Canada's heritage varieties of food and protecting our food supply from the control of multinational interests. Part I On Part I, we resurrect Red Fife Wheat, perhaps the most important wheat variety to Canadians. Red Fife fed Canadians for 40 years, yet disappeared as more export-oriented varieties and hybrids took its place. But Red Fife is making a comeback, and the Canadian Food Inspection Agency doesn't like it. Is this a chance for the people of Canada to reclaim control over our cultural heritage and challenge the industrial food system? Sharon Rempel thinks so. We also learn more about heirloom (heritage) vegetables. Growing heirlooms is an exciting way to try new and unusual tastes, shapes and colours. But more than that it is an effort to maintain the genetic diversity of our food crops. Many varieties have disappeared forever and there is interest in keeping these older varieties in circulation. Heirlooms, unlike some hybrids, are not grown for their ability to withstand shipping and chemicals or their uniform look at market. They are grown for taste. Guests Sharon Rempel - Agronomist, Grassroot Solutions, (Victoria, BC) - Sharon's expertise lies in organic production, seed conservation, 'on farm' wheat breeding and heritage crops. Sharon was the founder of "Seedy Saturdays" - community seed exchanges held each year across the country. Sharon is the Director of the Heritage Wheat Project. Her most recent project was Canada's first ever Bread and Wheat Festival, held in Victoria on October 27, 2007. Linda Crago, Farmer, Tree and Twig Heirloom Vegetable Farm (Wellandport, ON) - At Tree and Twig Heirloom Vegetable Farm, Linda's specialty and passion is Heirloom vegetables. Linda offers a tremendous selection of heirloom tomato transplants (over 200 varieties), heirloom pepper and eggplant transplants and more. She operates a CSA program, supplies restaurants, and offers mail order across Canada. Linda grows more than 1000 varieties of veggies on an intensively planted piece of land, and does so organically. Music Phil Vernon - Musician, Æthm Music (Salt Spring Island, BC) - The broadcast marks the radio debut of "Red Fife Wheat" - a new song recorded just days before this broadcast first aired. The creator of the song is Phil Vernon, a musician based on Salt Spring Island, BC. Phil has lent his musical farming talents to the program on a number of previous occasions.