Podcasts about jq dickinson salt works

“You are not a drop in the ocean; you are the entire ocean in a drop.” - Rumi. Salt is not just a seasoning on your table - it is the currency of cells, the crystal of life. This podcast unfolds in two parts. At the beginning is a mini-dive into salt with Kate. Why does salt matter so much? From history, to our biology, salt has an important place at the table. In the second part, an interview with Nancy Bruns of JQ Dickinson Salt-Works in West Virginia. Nancy shares the story of her 7th generation salt operation in the Kanawha valley in Appalachia where they make salt by hand using the power of the sun and the briny waters of an ancient underground ocean. We explore the process of making salt and how it connects us to the land, to our bodies, and to history. The salt-making process The importance of trace minerals The difference between JQD salt and sea salt A brief history of salt & so much more Resources: Instagram: @jqdsalt https://www.jqdsalt.com Further Reading: Salt: A World History by Mark Kurlansky The Salt Fix by James DiNicolantonio Current Discounts for GW listeners: 10% off Hama Hama Oysters using code: GroundWork10 through 5/31 15% off Farm True ghee and body care products using code: KATEKAV15 Join the Ground Work Collective: Instagram: @groundworkcollective Find a Farm: nearhome.groundworkcollective.com More: groundworkcollective.com Podcast disclaimer can be found by visiting: groundworkcollective.com/disclaimer Episode Webpage

In this episode Will and Neil sit down with Nancy Bruns of JQ Dickinson Salt-Works.  Nancy discusses the history of salt in Appalachia and what it takes to bring back an entire industry to the region!  Listen for the history, stay to hear about the amazing products of JQ Dickinson Salt-Works.  Also, should you salt your food before you taste it?  Will and Neil's answer might surprise you...or not. JQ Dickinson Salt-Works: www.jqdsalt.com/

Join River Sullivan and his guest Buck, Founder of The Appalachian Huntsmen in their talks this evening on: - This week’s coffee at: 2:16 - The Side Business Hustle at: 4:08 - The West Virginia Mothman at: 19:03 - The Challenge of Growth at: 22:47 - Buck the Survivalist (AI Dungeon Adventure) at: 42:04 Curious about the coffee? https://playeronecoffee.com/ Curious about the Appalachian Huntsmen and all that goes with it? - The Hunstman Store! https://www.etsy.com/listing/784400197/appalachian-huntsman-batboy-pork-and-rib o The Huntsman’s FaceBook! https://www.facebook.com/appalachianhuntsman/ - Shaun Murphy! https://www.instagram.com/official_shaunmurphy/?hl=en - JQ Dickinson Salt Works! https://www.jqdsalt.com/ - Liz Pavlovic Designs! https://www.lizpavlovic.com/ o Her Shop! https://www.etsy.com/shop/LizPavlovicDesign Check out the Merch! https://shop.spreadshirt.com/tetshow/ Check out the other ways you can listen! iHeart Radio: https://www.iheart.com/podcast/269-this-evening-tonight-56194324/ Stitcher: https://www.stitcher.com/podcast/this-evening-tonight-on-youtube/this-evening-tonight Spotify: https://open.spotify.com/show/2UBGhKbOQzq7T9R7F3JOad Sounder: https://thiseveningtonight.sounder.fm/show/this-evening-tonight Google Podcasts: https://podcasts.google.com/?feed=aHR0cHM6Ly90aGlzZXZlbmluZ3RvbmlnaHQuc291bmRlci5mbS9zaG93L1d6UFh6L3Jzcy54bWw&ved=0CAAQ4aUDahcKEwiAnqb1vKnnAhUAAAAAHQAAAAAQAQ&hl=en iTunes: https://podcasts.apple.com/us/podcast/this-evening-tonight/id1496504385 **GOT SOMETHING YOU’D LIKE US TO TALK ABOUT? LET US KNOW IN THE COMMENTS!!**

Nancy Bruns is an innovative thinker and an implementer of an industry that was 200 years in the making for her family. She decided to shelf her chef knife and partner with her brother Lewis to start JQ Dickinson Salt-Works in the Kanawha Valley of West Virginia. She broke down the entire economic and passionate journey as well as the ins and outs of drilling into an ancient ocean located under the hills of Appalachia. Learn more about the show at AppalachianStartup.com.

The crafters and products at the Good Food Mercantile are the cream of the crop in terms of sustainability, innovation, and quality. At the end of their day in D.C., Caity and Jack chat with producers of salt, fine oils, cheese and gelato, and a panel of chocolate makers who agree that being part of the Good Food Awards means being in good company! Sarah Hartman of Harper Macaw, Alak Vasa of Elements Truffles, and Robert Norman of Raaka Chocolate share their favorite chocolate pairings and their experiences educating customers about the broad world of chocolate. Next, Nancy Bruns of JQ Dickinson Salt-Works tells about the history of West Virgina's salt industry and the value of thinking of salt as an agricultural product. Then guest host Jennifer Isham of Union Market talks with Paul Bower of Zingerman's Creamery about all things cheese and gelato. Finally, the day wraps up with Clay Oliver, who produces exceptional oils on his 5th generation family farm.

Writing Work. Victuals Love. Sorghum and Salt. Welcome to the third in a series of FOUR podcasts celebrating the Virginia Festival of the Book! From March 16th-19th you will hear from the country's best and brightest when it comes to food writing. Today's episode? Food writer Ronni Lundy whose newest creation, Victuals, is a celebration of Appalachian foodways, one ingredient at a time. Victuals just won the 2017 IACP award for American Cookbook of the Year and is a finalist for the James Beard award in American Cooking. Seed saver Bill Best has called Victuals, "The 67th book of the bible!" and I agree wholeheartedly. This volume is going all the way baby! Ronni will be appearing at three events as part of the festival, including a talk I'm moderating, "Save Room! Cookbooks With a Sweet Tooth!" Event details are listed below. This episode is a re-airing of the lovely talk I had with Ronni at the tail end of the 2015 Appalachian Food Summit. Can you really get a sense of a region's history through one ingredient? This food writer and Appalachia advocate knows you can. Her books, Victuals, and Sorghum's Savor do just that. While both contain recipes, a good portion of the books talk about ingredient history, what each is and isn't, and the fascinating stories behind the folks who bring that food to your table. As one of the founders of the Appalachian Food Summit, Ronni knows such stories are integral to understanding the evolution of a culture. Which is why we begin this episode's discussion around the history of salt. At the 2015 gathering, we were fortunate enough to have Nancy Bruns of JQ Dickinson Salt Works, a 7th generation salt farmer. Nancy considers salt an agricultural ingredient because in her words it is harvested from the ground and ripened by the sun. The history and evolution of this ingredient relate well to Appalachia's history as a land of extraction, as well as providing a base camp for all sorts of stories and anecdotes related to its history, harvest, and use. Appalachia is a storytelling culture, and Ronni deftly uses this to incorporate important lessons into her tales. Because the purpose of the summit is to not only preserve but to move Appalachia into the growing, abundant, thriving, economically and environmentally productive region we all know it can be. It's an heirloom that just needs a little spit shine. It's time for a revival. The fellowship from food gatherings is one of the hallmarks of Appalachia. Food as communion. Food as revival. Not food as performance where chefs come out after sweating their butts off in a kitchen just to receive a smattering of applause. There's a reason people crave the homemade meals from their upbringing. Food grown from heritage seeds taste better, keep longer, are better for the environment, and preserve history. We discuss The Appalachian Food Summit, its goals, and how Facebook helped get it started, Why was it important to serve the meal at the 2015 gathering cafeteria style? What exactly does Chef Travis Milton mean when he called this dinner a "fancy-ass Picadilly"? You're in for a treat guys. Ronni Lundy is a kick-ass broad. You're going to learn a lot. But these lessons are mixed in with great stories. Or as Ronni's says, "A little sugar before your medicine." Enjoy this episode then head out to all three events! See you there! BONUS LISTENING BELOW! JUST HIT THE DOWNLOAD BUTTON! Hear Ronni's talk at the 2016 Appalachian Food Summit: The Biscuit Love Rocking Chair Keynote: The Magical Mammy & the Granny Woman: How Malinda Russell’s Journeys Break the Chains of Myth Toni Tipton-Martin, author of the James Beard Award-winning, The Jemima Code and Ronni Lundy of Victuals discuss how exploring foodways can give voice to people and cultures otherwise ignored or misrepresented in history, and how that changes our ideas of where we come from and who we are. [button color="dark" link="http://traffic.libsyn.com/edacious/066_BONUS_Ronni__Toni_SS_at_AFS.mp3" width="200" id="Download"] Download Episode[/button]   Save Room! Cookbooks with a Sweet Tooth Wed. March 22, 4:00 PM - 5:30 PM Barnes & Noble, Barracks Road Shopping Center, Charlottesville Cookbook authors Sheri Castle (Rhubarb) and Ronni Lundy (Sorghum’s Savor) will discuss their work. Cooking Demos Thu. March 23, 12:00 PM - 3:00 PM The Charlottesville Cooking School, Meadowbrook Shopping Center, Charlottesville Join Sheri Castle (Rhubarb), Shane Mitchell (Far Afield), and Ronni Lundy (Victuals), as they each give a cooking demonstration of recipes from their cookbooks. Food Traditions and Women Chefs Thu. March 23, 4:00 PM - 5:30 PM Jefferson School African American Heritage Center, 233 4th St NW, Charlottesville, Virginia Join Ashley Christensen (Poole’s Diner), Shane Mitchell (Far Afield), and Ronni Lundy (Victuals) as they discuss traditional food and cooking methods and their experiences as female chefs. SHOW NOTES – Links to resources talked about during the podcast: Rally for Ally - help out one of our own, a chef who recently suffered a debilitating accident. Help Polina Recover - help out one of our own, a baker, who recently suffered a debilitating accident. Help Scotty Recover - my best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Virginia Festival of the Book - Head out to the food writing events among tons of others. Yes, I'm biased. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to ;) Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

GO TO HTTP://EDACIOUS.CO/053 TO PURCHASE THIS EPISODE! Revival Work. Welcome to Sounds of the Summit, a compilation of stories, music, oral histories, and regional food studies collected during the 2016 Appalachian Food Summit in Berea, Kentucky. Back in 2013 or thereabouts, an interesting discussion developed on Facebook. Did cornbread have sugar in it? Or not? There were enthusiastic supporters on both sides, so much so a few enterprising folks decided to create a Facebook group dedicated to Appalachian Foodways. Then someone, maybe food writer Ronni Lundy, suggested we meet and discuss this important issue. Maybe over food. And fellowship. And bourbon. And more food. With those words the first Appalachian Food Summit was born. That first year at Hindman Settlement School we had a church potluck, talked about heirloom seed saving, recorded oral histories, and listened to incredible bluegrass music. The following year saw us in Abingdon, Virginia at beautiful Heartwood, where Chef Travis Milton created a gourmet cafeteria-style meal he deemed "The Fancy Ass Picadilly" and Nancy Bruns of JQ Dickinson Salt-Works taught us all about the origins of salt mining in West Virginia. Just to name a few. Because Appalachian lessons? Stories? There were a lot. It must have been quite something because the Southern Foodways Alliance awarded AFS its John Egerton Prize in 2015. GO TO EDACIOUS.CO TO PURCHASE THIS EPISODE! This year found the summit in Berea, Kentucky where the college has given us a home base in which to explore themes around regional identity, myths, and the culture of extraction for the next few years. The theme was "Routes and Roadways" and over two days dozens of authors, scholars, and foodways enthusiasts presented their findings. Appalachia is a traveled region, whether you're headed up the hill, through the holler, or just a traveler passing through. It's been that way for hundreds of years. What has changed? What hasn't? The 2016 summit attempted to find out. And find out it did. In this episode I present seven summit speakers intertwined with my own thoughts after attending. It's a unique episode and one I had great joy creating. As they say in the movies I laughed. I cried. And in the end it reminded me why the Appalachian Food Summit remains the food cause closest to my heart. Because although I'm not always sure of my connection to the region, I always know I'm welcome to the table. Thanks so much for your support of this effort. By listening, you donate $1 to ensure the 2017 summit will be the best ever. Cheers. FABULOUS PRIZES! Listen and win. Starting next Monday, November 14th, I'll choose one winner per week for the next five weeks. Thank you to these local business for donating: $50 gift certificate - Splendora's Gelato (Episode 008) $50 gift certificate - ThreePenny Café (Episode 051) $50 gift certificate - Cicchetti Bar at Tavola (Episode 026) 3-month pie club membership - The Pie Chest One dozen free apple cider doughnuts - Carpe Donut (Episode 043) Summit Speakers - There were SO many great ones. Please check out the full lineup here. And thank you to the following musicians, storytellers, and scholars for offering up their art for this episode: Matt Parsons, musician. Robert Gipe, author of Trampoline. Courtney Balestier is a West Virginia writer whose interests focus on Appalachian food and culture, particularly issues of identity, belonging, and class (Episode 52). Silas House is a nationally bestselling writer and serves as the NEH Chair in Appalachian Studies at Berea College. Dr. Alicestyne Turley is the Director of the Carter G. Woodson Center for Interracial Education and is an Assistant Professor of African and African-American Studies at Berea College. Toni Tipton-Martin is an award-winning food and nutrition journalist and community activist who is busy building a healthier community through her books, classes, and foundation. Toni is the author of the James Beard Award-winning book, The Jemima Code: Two Centuries of African American Cookbooks. Ronni Lundy has long chronicled the people of the hillbilly diaspora as a journalist and cookbook author. Lundy can currently be found behind the wheel of her trusty Astrovan, touring the country with her newest critically-acclaimed book, Victuals: An Appalachian Journey, with Recipes. Special thank you to Amy Campbell Rochelson of The Tennessee Farm Table podcast, who graciously lent me her recording of Robert Gipe's reading when my own bit the big one. Thank you Amy! Special thank you to our head organizer Lora Smith, without whom none of this would have been possible! You're a rockstar Lora. Thank you. This episode is sponsored by YOU.  That is, if you listen. It's only $1 and all proceeds benefit the 2017 Appalachian Food Summit. Thank you. GO TO EDACIOUS.CO TO PURCHASE THIS EPISODE!

The 11th program in the ORIGINS series is about locally made items for your pantry – salt, vinegar and cooking oil. All three makers are working in the Chesapeake watershed area. We are pleased to welcome Paige Payne from JQ Dickinson Salt Works. Paige, along with her husband Lewis and sister-in-law Nancy Bruns are 7th generation salt makers. Their brine source is the 400-600 million year old ancient sea, the Iapetus ocean. Sarah Conezio and Isaiah Billington, former pastry chef and chef de cuisine, accordingly, of Woodberry Kitchen in Baltimore, Maryland, recently founded Keepwell Vinegar. They use locally-sourced grains, fruits, and vegetable to fuel their fermentation process. Josh Leidhecker is the owner of the Susquehanna Mills Company in Montoursville, Pennsylvania. Josh provides locally grown, non GMO food oils that are mechanically pressed to create healthier oils that maintain higher level of nutrients.

Part of the Appalachian Food Summit Series. Part 1 of 4. Can you really get a sense of a region's history through one ingredient? Food writer and Appalachia advocate Ronni Lundy knows you can. Her book, Sorghum's Savor does just that. While it contains recipes, a good portion of the book talks about sorghum's history, what it is and isn't, and the fascinating stories behind the folks who bring it to your table. As one of the founders of the Appalachian Food Summit, Ronni knows such stories are integral to understanding the evolution of a culture. Which is why we begin this episode's discussion around the history behind another ingredient, salt. At this year's gathering we were fortunate enough to have Nancy Bruns of JQ Dickinson Salt Works, a 7th generation salt farmer. Nancy considers salt an agricultural ingredient because in her words it is harvested from the ground and ripened by the sun. The history and evolution of this ingredient relates well to Appalachia's history as a land of extraction, as well as providing a base camp for all sorts of stories and anecdotes related to its history, harvest, and use. Appalachia is a storytelling culture, and Ronni deftly uses this to incorporate important lessons into her tales. Because the purpose of the summit is to not only preserve, but to move Appalachia into the growing, abundant, thriving, economically and environmentally productive region we all know it can be. It's an heirloom that just needs a little spitshine. It's time for revival. The fellowship from food gatherings is one of the hallmarks of Appalachia. Food as communion. Food as revival. Not food as performance where chefs come out after sweating their butts off in a kitchen just to receive a smattering of applause. There's a reason people crave the homemade meals from their upbringing. Food grown from heritage seeds taste better, keep longer, are better for the environment, and preserve history. We discuss The Appalachian Food Summit, its goals, and how Facebook helped get it started, Why was it important to serve this meal cafeteria style? What exactly does Chef Travis Milton mean when he called this dinner a "fancy-ass Picadilly"?* You're in for a treat guys. Ronni Lundy is a kick-ass broad. You're going to learn a lot. But these lessons are mixed in through great stories. Or as Ronni's says, "A little sugar before your medicine." Enjoy! This episode is sponsored by In A Flash Laser Engraving. *Look for his interview in Episode 21, up October 16th.

This week on The Farm Report, Erin interviews Nancy Bruns and Lewis Payne, founders of JQ Dickinson Salt-Works, located in Malden, West Virginia. Nancy and Lewis tell us about how their company was founded over 200 years ago, and how the aquifer below the land in Malden is essential to the production of their product. This program has been sponsored by S. Wallace Edwards & Sons. Images from JQ Dickinson Salt-Works “It’s a very bold flavor, yet balanced. It’s delicious, as we call it!” [8:50] “If you salt your own food rather than eating processed foods, you’re going a long way to being a healthier person.” [30:30] –Nancy Bruns on The Farm Report