Podcast appearances and mentions of jack algiere

We talk a lot about ecosystems on this show. So today, our guest is an ecosystem expert, aka a farmer! Jack Algiere is the Chief Agroecology Officer at the Stone Barns Center for Food and Agriculture. In this conversation, you'll learn how to harness the holistic power and complex beauty of regenerative agriculture into systems change. If you want to learn more about the Stone Barns Center, visit stonebarnscenter.org--If you aspire to be a System Catalyst and need resources to help you on your journey, subscribe to our newsletter. To learn more about our mission and our partners, visit systemcatalysts.com.Subscribe to our YouTube channel This podcast is produced by Hueman Group Media. Hosted on Acast. See acast.com/privacy for more information.

#083: Real Organic Project co-founder Dave Chapman is joined by renowned author and market gardener Eliot Colemanm, and Stone Barns Farm Manager Jack Algiere, at the Stone Barns Center for Food and Agriculture in Tarrytown, NY. The three address an audience of chefs, doctors, nutritionists, and other organic food enthusiasts. Dave Chapman owns and operates Long Wind Farm in East Thetford, VT, which concentrates on soil-grown glasshouse tomatoes that are produced year round, a true feat in Vermont's cold climate. Dave is a longtime organic farmer, who along with fellow Vermont tomato farmer Dave Miskell noticed the suspicious appearance of  hydroponic tomatoes from other countries being sold with the USDA organic sticker a handful of years ago. Their research led to a web of injustices and untruths affecting real organic farmers throughout the organic industry, including berry growers, dairy producers,  grain farmers and more. The Real Organic Project was founded in 2017 and has evolved into an add-on food label. It is 100% farmer-led organization.Eliot Coleman is an author, market gardener, and educator. His work on the USDA study in the late 1970's, "Report and Recommendations on Organic Farming" helped lead to the formation of the National Organic Program, setting the very standards that are being ignored by corporate interests today. Jack Algiere is the Director of Agroecology at the Stone Barns Center for Food and Agriculture, a farming enterprise that welcomes the public to enjoy the nature trails, farming operation, and food grown on site at its restaurants, including the famed Blue Hill. Relying on decades of farming experience, Jack works closely with chefs in the kitchen to grow a variety of crops for their dishes. He also oversees projects that communicate the importance of land stewardship and nature-based farming to visitors. To watch a video version of this podcast with access to the full transcript and links relevant to our conversation, please visit:https://www.realorganicproject.org/dave-chapman-eliot-coleman-jackj-algiere-stone-barns-episode-eighty-threeThe Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsIf you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/

#082: Jack Algiere, Directory of Agroecology at the Stone Barns Center for Food and Agriculture, talks about the importance of exposing the public to nature, food, and farming in ways that inspire direct personal connections and help to grow bio-literacy.  Jack Algiere is the Director of Agroecology at the Stone Barns Center for Food and Agriculture, a farming enterprise that welcomes the public to enjoy the nature trails, farming operation, and food grown on site at its restaurants, including the famed Blue Hill. Relying on decades of farming experience, Jack works closely with chefs in the kitchen to grow a variety of crops for their dishes. He also oversees projects that communicate the importance of land stewardship and nature-based farming to visitors.  To watch a video version of this podcast with access to the full transcript and links relevant to our conversation, please visit:https://www.realorganicproject.org/jack-algiere-modeling-food-system-that-inspires-episode-eighty-two/The Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

Jack Algiere and Eliot Coleman are giants in the US organic farming revolution. Eliot, inspired by the pioneering Scott and Helen Nearing, followed their lead into organic farming in Maine 56 years ago. His work, in turn, has influenced scores of other farmers, including Jack Algiere, who developed the agricultural systems at the famed Stone Barns Center for Agriculture. Martha follows their farming practices in her own gardens, and talks to them about the importance of a sustainable, regenerative growing system.See omnystudio.com/listener for privacy information.

In this episode, we visit with Jack Algiere at Stone Barns Center for Food and Agriculture, a nonprofit working farm and educational center in Tarrytown, NY. Learn more about your ad choices. Visit megaphone.fm/adchoices

Regenerative agriculture is practiced on a very small percentage of total farm and ranchland in the U.S., maybe 3-5%. This figure is growing by the day because it is a sustainable approach to growing and raising food that also mitigates some of the effects of climate change.This is Part 2 of a two-part story. It looks at how and why food grown using regenerative agriculture practices tastes better and can be better for you, then delves into the challenges and opportunities around upending the current model of agriculture and the food system it supports.First, Allen Williams and Gabe Brown, farmers/ranchers and consultants with Understanding Ag talk about the importance of biologically active soil in improving both the taste profile and nutrient density of food.Suzan Erem, director of Sustainable Iowa Land Trust, and Jack Algiere, farm director at Stone Barns Center paint a picture of the challenges farmers face in making the switch, as well as possible ways to provide incentives to embrace regenerative farming: providing access to affordable land and more equitable ways of sharing equity and profits.Rebecca Chesney of IDEO, a global design firm, talks about the surprising level of collaboration and commitment from food makers and distributors to enabling regenerative agriculture by building and/or evolving both physical and information infrastructure.I talk with Monica Rocchino, co-owner of The Local Butcher Shop, a custom butchery in Berkeley, CA that buys directly from local farmers and ranchers who grow and raise food sustainably. More of her suppliers are calling themselves “soil farmers” and more of her customers are asking about regenerative agriculture.Finally, I share my thoughts on what each one of us, as consumers and eaters, can do to help create a market for foods grown using regenerative agriculture practices. This touches on where, how, and what we buy.Antonio Vivaldi violin concerti courtesy of John Harrison Music

Regenerative agriculture is practiced on a very small percentage of total farm and ranch land in the U.S., maybe 3-5%. This figure is growing by the day because it is a sustainable approach to growing and raising food that also mitigates some of the effects of climate change.This is Part 1 of a two-part story. It seeks to define what regenerative agriculture is, how it’s different from conventional agriculture, and why we should care. Part II will delve into the challenges and opportunities around upending the current model of agriculture and the food system it supports, including our role as consumers in this system.Matt Ridenour, Senior Portfolio Lead at IDEO, a global design company, helps me set the stage by sharing an overview of the Rockefeller Foundation's Food System Vision Prize and the emergence of regenerative agriculture as a major theme. Jack Algiere, farm director at Stone Barns Center, gives us a snapshot of what happens on their land. Stone Barns is one the pioneers in the regenerative agriculture movement.Then, I try to define more broadly what is regenerative agriculture. On one level, it is a set of principles and practices. Gabe Brown and Allen Williams, farmers, ranchers, and consulting educators at Understanding Ag lay out their approach.Regenerative agriculture is also an ethos; a value system that advocates for a more equitable relationship across the food chain. Rebecca Chesney, who leads much of IDEO’s work on redesigning the food system, and Linyee Yuan, Founder and Editor at MOLD, a platform exploring the future of food, expand on this shift in philosophy. Finally, Allen Johnson helps me look at why we should care about considering this alternative but disruptive approach to growing and raising food. The starting point is a dire picture of soil health and fertility, and the resulting environmental challenges. On top of that, the inequalities in the food system that flows from conventional agriculture are reason enough, for some, to embrace a reimagined system underpinned by regenerative agriculture.Sounds courtesy of diegolarat freesound.orgImage courtesy of Gabe Brown of Brown's Ranch near Bismarck, ND

A man on a mission to teach the art and advocate for a regenerative agriculture

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.

This week, I continue my conversation with Jack Algiere and we shift our focus to cover crops. If you missed last week’s episode on crop rotation, be sure to check that out too. Jack is the Farm Director of Stone Barns Center, a highly-regarded expert on sustainable farming, and a wealth of information on all […] The post 100-Understanding Cover Crops: The Basics and Beyond, with Jack Algiere appeared first on joe gardener® | Organic Gardening Like a Pro.

Host and American Family Farmer Doug Stephan www.eastleighfarm.com has news about labor issues affecting the Small Farmer. Next, Doug welcomes Jack Algiere, Farm Director at Stone Barns Center. www.stonebarnscenter.org Jack oversees the extensive and diverse farming operations, integrating multispecies pastured livestock, grains, field crops, greenhouse, fruit, flowers and compost in a four-season agroecological system. Jack is a leader in the farm’s innovation programs and is integrally involved in training beginning farmers. Located in Pocantico Hills, NY, Stone Barns is a laboratory for learning and catalyzing a culture of informed, healthy eating. Finally, Doug opines about the Family Farm Bill of Rights and why farmers are tired of being told to "tighten the belt."

If you live in or ever travel to the New York City area, one place worth visiting is Stone Barns Center for Food and Agriculture. This 85-acre farm is just 30 minutes from the heart of the city, which is hard to believe when you tour its spectacular setting and innovative farming practices. In all […] The post 099-Understanding Crop Rotation: The Basics and Beyond, with Jack Algiere appeared first on joe gardener® | Organic Gardening Like a Pro.

In this episode broadcast from Stone Barns Center for Food and Agriculture, farm director Jack Algiere offers a tour of the greenhouse and answers questions big and small about his approach to farming. He talks about his holistic approach that starts with healthy, living soil, experimenting with new crops, working with chef Dan Barber as “collaborating artists,” and thinking about animals in a way that starts with their capacity to service ecosystems. Algiere and host Lisa Held also discuss topics like the term agroecology and how local, regional food systems could prevent food waste. The Farm Report is powered by Simplecast.

For our debut episode, we go to Blue Hill and Stone Barns Center for Food & Agriculture to learn how they view tech and innovation as ways to bring us closer to our food. We talk shop and taste surprising peppers with Stone Barns farm director Jack Algiere before going behind the scenes at Blue Hill with David Barber: Blue Hill co-owner, founder of Almanac Insights and chef Dan’s brother. Find the show notes at: ediblebrooklyn.com/podcast Like the show? We’d be so grateful if you could rate and review wherever you listen. Also feel free to reach out to Edible Brooklyn on Facebook, Twitter and Instagram with the hashtag #inthefield. You can also tweet to the host and editor-in-cheif Ariel Lauren Wilson at @ariellauren or email us at info@ediblebrooklyn.com

Westland visits Stone Barns Center for Food and Agriculture in the Hudson Valley of New York. Stone Barns is unique in their commitment to looking at agricultural in new ways. Expressing the sense of place of their particular region while also keeping value close to agriculture. Jack Algiere, director of the farm, showed us around the property and shared how to manage a farm in a way that makes most sense for—and benefits—the place, the community in which it sits, and the end consumer.

The first season of In the Field explores where food and technology meet. Join our host, Edible Brooklyn editor-in-chief Ariel Lauren Wilson, as we go inside Blue Hill restaurant and Stone Barns Center for Food and Agriculture—two beacons of sustainable food—to discover how they harness tech both in the dining room and on the farm. Learn why almost one-third of all the world’s food goes to waste from Food Tank’s Danielle Nierenberg, and find out what you can do about it at home with Bon Appetit’s Brad Leone. Join us underground in Manhattan and on a rooftop in Brooklyn as we enter high-tech growing operations to see how startups are redefining local food. Wrap your head around CRISPR—the emerging genetic engineering technology that’s already editing crop and livestock DNA—and consider what it means for people and the planet. Finally, get the DL on oat milk, the latest plant-milk craze, and listen as we test it out in a multi-course oat-milk-in-every-dish feast—we are a food magazine, after all. Featuring David Barber, Jack Algiere, Brad Leone, Danielle Nierenberg, Robert Laing, Viraj Puri, Matthew Willmann, and Urvashi Rangan. 

Jack Algiere is the farm director for Stone Barns Center in the New York’s lower Hudson Valley. Actively farming since the early 1990s, Jack has been the director at Stone Barns since its inception fifteen years ago. Jack oversees the extensive and diversified farm operations, including indoor and outdoor vegetable production, small grains, and a diverse array of livestock. Most of the farm’s produce and meat is sold to the partner restaurant Blue Hill, and we dig into how this relationship has benefitted both the farm and the restaurant. We also take a look at how the vegetables are integrated into the livestock and pasture operation, the half-acre gutter connect greenhouse and how that differs from high tunnel production, and the compost heating system for the propagation operation. Perennial support for the Farmer to Farmer Podcast is generously provided by Vermont Compost Company. Pictures, show links, and more at farmertofarmerpodcast.com/episodes/algiere.

On Sourcing Matters episode 16 we welcome Jack Algiere, farm manager at Stone Barns Agricultural Research Center.  An insightful guide who has taken the reins in shepherding the future food system more regenerative, Algiere takes great pride and responsibility in his work.  Through a well endowed 80 acre central farm, and an additional 350 acres of pastural lands – Jack and his team manage a multidimensional farm of diverse outputs that fields 150,000 guests a year at their working hub. The goal of this agricultural research and educational epicenter in West Chester NY is to cast a large shadow on consumers and producers alike through better connecting more to natural order through the food we eat.  There are many challenges of this type of agritourism on a working farm, but Jack takes them all in stride – stating: “We can only look ahead.  If people engage in food; if they ask for, and demand more – we can change the food system together.”  Algiere continues, “Where do we learn this stuff?  On the small, beautiful farms we can all access.”  . Algiere defines regenerative agriculture as land and natural resource conservation beginning from the soil up.  This new, but fundamentally old-school of thought in feeding ourselves on a shrinking planet is vastly different than nearly every conventional agricultural model currently using an extractive and/or input-based approach. This too is changing. Algiere states that he welcomes scientific advancements.  Seeing the broad-reaching potential to have a seat at the table, to embrace these current conventional models based on yesterday’s science as essential but tricky – Algiere is equal parts pragmatic farmer, and systems thinking philosopher set on harmonizing man’s role in these systems.  He explains – “there are very few things we inherit in this world, and (planet & animal) genetics is one.  We must guard that responsibility.”  His Young farmers program which teaches and spawns tomorrow’s guardians of biodiversity with the skills and access to properly manage these interconnected natural systems essential for future planetary, economic and political stability is something we must more broadly evaluate, and thus replicate.   What’s most incredible for any of us – from getting your hands dirty – to witnessing transformative change – to consuming world class food – the entire immersive experience at Stone Barns Agricultural Center is accessible to all. .  So, have a listen to what Jack has to say.  Better yet, go visit, and you’ll forever understand the many values good food can have on us all.   www.SourcingMatters.show

Jack Algiere is the farm director at Stone Barns Center. Jack graduated from the University of Rhode Island with a degree in horticulture and has been actively farming since the early 1990s. His lifetime of experience in organic, biodynamic and ecological systems brings a broad diversity of experience in greenhouses, orchards, fields and pastures. Jack oversees the diverse farming operations, multispecies pastured livestock, grains, field crops, greenhouse, fruit, flowers and compost in a four-season agroecological system. In the Stone Barns Center's new book, Letters to a Young Farmer, some of the most influential farmers, writers and leaders of our time share their wisdom and insight in an anthology of 36 essays and letters. There are now more farmers over the age of 75 than between the ages of 35 and 44 and we are about to witness the largest retirement of farmers in U.S. history. The future hinges on the investments we make today in the next generation of farmers. If we invest in farming that is adaptable and regenerative; that respects the limits of season; that builds soil and economies—we can grow a vibrant way of farming that delivers good food to more Americans while being resilient in the face of a shifting, highly variable climate. Helping beginning farmers succeed is crucial to creating a sustainable food future. Find out more at www.STONEBARNSCENTER.ORG or follow them on social media at facebook.com/stonebarns or on twitter @stonebarns

The act of sustainable agriculture and organic farming is still considered by many as practice on the fringes. When Norman Borlaug presented the ideas of the “Green Revolution,” “traditional farming techniques” or those focused on sustainable agriculture have been considered more of an obstacle than a resource. It was a revolution focused on the goal of industrialization with the sacrifice of biodiversity, Wes Jackson explained, in his segment from Letters to a Young Farmer. Farming is hitting a critical pressure point. The average age of a farmer as reported by the AGCensus is 58 years old, and only 6% of these farmers are under the age of 35 years old. There is an incredible need for young farmers to take to the fields and farm the land left behind by this older generation of farmers. Jack Algiere is working hard at the Stone Barns Center for Food and Agriculture to help build resourceful, passionate, and thoughtful farmers. The center located in Pocantico Hills, New York, sits right at the lower tip of the Hudson Valley only 30 miles from Manhattan. His team works with children, high school students, and using their world-renowned Apprentice Program to build farmers for the future. He oversees a diverse farm operation that includes pastured livestock, grains, field crops, fruits, wild landscape, flowers, and compost. He uses all of these areas of the farm to create a dynamic farm system. Jack fell in love with farming in the early 90s and never looked back. This is Jack Algiere, Farm Director of the Stone Barns Center for Food and Agriculture. Join us at the table...

Clear skies, full bellies, can’t lose — maybe that should be the Friday Night Lights–inspired motto for panther edamame, a variety of soybean that’s currently growing at the Hudson Valley Seed Library in Ulster County, N.Y. The plant isn't named after the fictional high school football mascot of Dillon, Texas, sadly. “The soybean, when it’s actually fully mature to harvest for seed, is black,” explained Seed Library founder Ken Greene. (So much for wishing for a hard-hitting Riggins runner bean.) Panther-like in color when mature, the soybean in its fresh, edible stage is a more typical pale green color, added Greene. That stage comes earlier. Only later, when it’s dried on the plant and ready for seed, or for use in making tofu or soy milk, does it turn pitch black. Greene remembers the first time he tasted it in that early appetizer-green stage. “We were kind of amazed, because we thought, it’s edamame, it’s just going to taste like all other edamame,” he said. “But the richness and the nuttiness of this particular variety — it’s a more intense flavor, and it has a little more diversity within the flavor.” In addition to being tasty, the soybeans also fit with the Hudson Valley Seed Library’s mission to popularize and preserve heirloom and open-pollinated seeds from this region. The panther edamame seeds were originally donated to the library from farmer Jack Algiere of Stone Barns Center for Food and Agriculture in Pocantico Hills, N.Y. “He’d been growing them for 10 or 12 years before he told us about them and donated some seeds to us,” Greene said. Photo: Panther edamame seed pack with artwork by Jessica Pollak/Hudson Valley Seed Library Knowing the provenance of the seed is particularly important to the Seed Library. Greene explained that panther edamame in not quite an heirloom variety because he can’t trace its history back 60 to 100 years, even though it may have been around for that long. “We do know that it’s open pollinated, which means that it hasn’t been hybridized and that it’s not genetically engineered seed,” Greene said. “And, of course, soy is one of the most genetically engineered crops in the world, and we think that makes it even more important for us to preserving this variety and making sure that we can pass this on to other gardeners and other farmers.” The good news for those on the receiving end of panther edamame seeds is that they are very easy to grow. The seeds (mature beans in this case) are also easy to save for the next season and pass on to a friend or family member. “You can direct sow it,” Greene said. “You don’t have to start it early. It’s not fussy. And they’re also really easy to harvest because [with] bush beans, unlike pole or runner beans, the pods ripen all around the same time. The means the plants will have fresh, edible edamame ready for harvest about 100 days after being planted. Greene explained that the harvest window, which is right now for this year’s crop, is about two weeks. He advised steaming and serving them with salt, the way many restaurants do, or freezing them for later use. Greene, who is a no-recipes type of cook, likes to make a concoction he calls “edamamus.” It’s a riff off of hummus, and the approximate recipe is below. Edamamusby Ken Greene, Hudson Valley Seed Library 1 1/2 cups shelled edamame (still green and tender) 1/4 cup tahini 1 lemon (about 3 tablespoons), juiced 3/4 teaspooon salt 5 tablespoons extra-virgin olive oil 1/2 cup chopped fresh flat-leaf parsley and/or cilantro or papalo 2 carrots in chunks 1. Boil the beans in salted water for 4 to 5 minutes. 2. In a food processor, puree the edamame, tahini, lemon juice, carrot, salt, until smooth while drizzling in 4 tablespoons oil. If this it thicker than you want it drizzle in water slowly until you reach the consistency you like. 3. In a mixing bowl stir in the parsley and add remaining oil. Note: If you're using edamame that you froze, steam for 5 minutes, then shell the beans.