Podcast appearances and mentions of julia sherman

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Julia starts listing them at :47) before starting the episode.Gluten-Free Buckwheat Groat PancakesServes 5 to 71 1/2 cups (270 grams) hulled buckwheat groats1 teaspoon apple cider vinegarDried or dehydrated blueberries (optional)2 dates, pitted1/2 cup (120 milliliters) plain full-fat yogurt1/2 cup (120 milliliters) milk, buttermilk, or almond milk4 whole large eggs2 large egg whites2 ripe bananas1 teaspoon kosher salt1/2 teaspoon almond extract2 teaspoons baking powder1/2 teaspoon baking sodaGhee or coconut oil, for cookingDo aheadAdd the buckwheat groats to a bowl with the apple cider vinegar and cover with 3 inches (7.5cm) of water. Let stand for 8 hours of overnight. In the morning, drain and rinse until the water runs clear.Make the pancakesIf using dried blueberries, soak them in warm water in a small dish to rehydrate for 10 minutes. Remove them from the water and squeeze them dry just before cooking.Preheat the oven to 200°F (90°C) and place a baking sheet inside to keep your pancakes warm.If your dates are leathery and tough, add them to a small dish and cover with hot water. Set aside for 5 minutes to soften and then discard the water (or add it to your iced tea as a natural sweetener). In a high-speed blender, combine the soaked and rinsed buckwheat, the yogurt, milk, eggs, egg whites, bananas, drained dates, salt, and almond extract and blend until smooth. Add the baking powder and the baking soda and pulse just to combine.Place a 10-inch (25 cm) cast-iron skillet over medium heat. When the pan is hot, add the ghee or coconut oil and swirl to coat the pan. Pour a ladle full of batter into the pan and reduce the heat to medium. Cook for 2 to 3 minutes, until bubbles form on the surface of the pancake and the batter begins to dry out (if using blueberries, add them to the pancake now). Flip the pancake and cook on the second side until golden brown. Adjust the heat as necessary and use additional ghee as needed to keep your pancakes cooking evenly. Transfer the pancakes to the oven as you go to keep them warm.Serve with Greek yogurt, whipped ricotta, Macerated Meyer Lemon (page 207), Cacao Buckwheat Granola (page 276), or the labneh whipped cream filling from the banana cream pie (see page 80).Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Our guest are Jeff Whipple from The Megaplex and he was on to talk about the special Thursday night Movie Show happening next week the 10th and Dan Radford with the Egyptian Theater in Park City to talk about the events that go on at the theater. KSL is starting the Give-A-Thon and two special guests joined the Movie Show, Julia Sherman and Emmett Bleyle's mom, Rylie to tell their stories of how Primaries Children Hospital have helped or is helping them. See omnystudio.com/listener for privacy information.

Chet & Priya talk about Priya's birth story, raw meat influencers, sumo oranges and answer your questions! We review two count ‘em TWO cookbooks: Chetna's Healthy Indian: Vegetarian by Chetna Makan and Arty Parties by Julia Sherman. This week's nibble: dosa chips, Liquid Death seltzer, and Julia Sherman's beet soup. Created by Chet Siegel & Priya Patel // Produced & Edited by Kurt Cruz // Developmental Producer - Jeremy Redleaf // Theme Music by The Weekend Ladies Check us out on Twitch and Instagram @nibblesandbitspod & on Twitter @nibsandbitspod Support the pod on Patreon at patreon.com/nibblesandbits

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Julia starts listing them at :47) before starting the episode.Gluten-Free Buckwheat Groat PancakesServes 5 to 71 1/2 cups (270 grams) hulled buckwheat groats1 teaspoon apple cider vinegarDried or dehydrated blueberries (optional)2 dates, pitted1/2 cup (120 milliliters) plain full-fat yogurt1/2 cup (120 milliliters) milk, buttermilk, or almond milk4 whole large eggs2 large egg whites2 ripe bananas1 teaspoon kosher salt1/2 teaspoon almond extract2 teaspoons baking powder1/2 teaspoon baking sodaGhee or coconut oil, for cookingDo aheadAdd the buckwheat groats to a bowl with the apple cider vinegar and cover with 3 inches (7.5cm) of water. Let stand for 8 hours of overnight. In the morning, drain and rinse until the water runs clear.Make the pancakesIf using dried blueberries, soak them in warm water in a small dish to rehydrate for 10 minutes. Remove them from the water and squeeze them dry just before cooking.Preheat the oven to 200°F (90°C) and place a baking sheet inside to keep your pancakes warm.If your dates are leathery and tough, add them to a small dish and cover with hot water. Set aside for 5 minutes to soften and then discard the water (or add it to your iced tea as a natural sweetener). In a high-speed blender, combine the soaked and rinsed buckwheat, the yogurt, milk, eggs, egg whites, bananas, drained dates, salt, and almond extract and blend until smooth. Add the baking powder and the baking soda and pulse just to combine.Place a 10-inch (25 cm) cast-iron skillet over medium heat. When the pan is hot, add the ghee or coconut oil and swirl to coat the pan. Pour a ladle full of batter into the pan and reduce the heat to medium. Cook for 2 to 3 minutes, until bubbles form on the surface of the pancake and the batter begins to dry out (if using blueberries, add them to the pancake now). Flip the pancake and cook on the second side until golden brown. Adjust the heat as necessary and use additional ghee as needed to keep your pancakes cooking evenly. Transfer the pancakes to the oven as you go to keep them warm.Serve with Greek yogurt, whipped ricotta, Macerated Meyer Lemon (page 207), Cacao Buckwheat Granola (page 276), or the labneh whipped cream filling from the banana cream pie (see page 80).Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Julia Sherman is a photographer, writer, cook, and author of Salad For President, her new book Arty Parties is out now. She lives in Pasadena but spoke with us from her parent's home in New York. We chat about our New York show, Chris beefing with weather and dogs, Chris bestows some sage book writing advice to Julia, the difficulties of baking versus cooking, different fast-casual salad restaurants, Julia's pop-star nanny, some healthy Halloween treats instead of standard capitalist candy, us drawing a nude model at her last cookbook party, shutting down a New York supermarket, Julia's brother being a member of the graff community, and what it takes to throw a good party…..with art. instagram.com/saladforpresident twitter.com/donetodeath twitter.com/themjeans --- Support this podcast: https://anchor.fm/howlonggone/support

Cook, writer, and artist Julia Sherman returns with a follow-up to her popular Salad for President cookbook, this time tackling home gatherings, from dinner parties to breakfast for two, all with an artist's touch. Arty Parties: An Entertaining Cookbook combines recipes and hosting tips, along with insight into the gatherings of internationally acclaimed artists, making for an informative and thoroughly entertaining read. We also take calls from listeners to hear how they've gotten back into the swing of hosting gatherings, and maybe even learn what their go-to party dish is. Gluten-Free Orange Blossom Citrus Cake Time: 1 hour 45 minutesYield: One 8-inch (20 cm) cake; serves 8 to 12 There's nothing more satisfying than a recipe that uses a piece of produce in its entirety. A purée of boiled whole citrus is the base of this moist, flourless cake just lightly sweet and the perfect match for tea or a daytime snack. It is inspired by an ancient Sicilian recipe, a version of which I first encountered via cookbook author Claudia Roden. Make this recipe even easier (and less caloric) and skip the fruit topping. Cut a piece of parchment to line the bottom of your cake pan. Grease the pan, lay the parchment down into the base, and grease the parchment before adding the batter. Bake as instructed below. Serve the cake with powdered sugar and orange zest on top. 2 medium Valencia oranges1 large Meyer lemon2 teaspoons orange blossom water1 teaspoon vanilla extract5 large organic eggs¾ cup (150 g) granulated sugarNonstick cooking spray2⅓ cups (268 g) finely ground almond meal1 teaspoon baking powder¼ teaspoon kosher salt For the caramelized citrus upside-down topping: ¾ cup (165 g) firmly packed light brownsugar3 tablespoons unsalted butter, melted2 small pink or Meyer lemons, halvedlengthwise and sliced into half-moonsas thinly as possible 1. Scrub 2 Valencia oranges and 1 Meyer lemon and remove the stem ends of each. Boil in a medium pot of water for 30 to 45 minutes until easy to pierce with a fork. Add more water as the levels get low (the citrus will be bobbing in the water, not completely submerged). Preheat the oven to 400°F (204°C). Grease an 8-inch (20 cm) round cake pan. 2. Transfer the whole citrus to a blender with the vanilla and the orange blossom water. Purée until smooth (you should end up with about 1½ cups/375 g fruit purée). Allow to cool slightly, then add the eggs and granulated sugar and quickly blend on low speed until just combined. 3. In a separate bowl, combine the almond meal, bakingpowder, and salt. Whisk to incorporate. Slowly add the wet ingredients to the dry ingredients one-quarter at a time, folding to incorporate. Continue folding until the batter is smooth. Make the topping: 4. In a small bowl, mix together the brown sugar and the melted butter until fully incorporated into a paste. Scatter the mixture into the bottom of the prepared cake pan and press together using your fingers or a rubber spatula to form an even layer. Lay the sliced citrus in an overlapping fish-scale pattern on top of the sugar. 5. Pour the fruit batter over the top of the sugar and sliced citrus and settle it by tapping the side of the pan several times to eliminate air pockets. 6. Bake for 10 minutes on the center rack. Drop the temperature to 375°F (190°C) and continue to bake for an additional 45 minutes. The cake should be dark brown in color. While still warm, run a knife along the perimeter of the pan and place a serving plate on top of the cake. Invert the pan so the cake falls to the plate. Remove the pan. Allow the cake to cool for another 15 minutes before serving. If you have a baker's torch, you can use that to give the fruit topping some extra color in the center. Reprinted from 'Arty Parties: An Entertaining Cookbook' by Julia Sherman. Photos by Julia Sherman. Published by Abrams.

Chef and food justice activist Zoe Adjonyoh returns to Ghana to explore her cultural ancestry and gather recipes. Julia Sherman has entertaining ideas and candy alternatives for Halloween. Delilah Snell shares traditions of Día de los Muertos, including the construction of altars and the significance of offerings left to welcome back the souls of deceased relatives. This week's “In the Weeds” features Jonathan Yang, who opened Thank You Coffee in Chinatown to give back to the community and draw people back to legacy businesses. Christine Tran of the Los Angeles Food Policy Council explains a new county report showing better food insecurity statistics but trends with unemployment rates. Finally, Naomi Shim is making pastry with farmer's market pears.

Allison and Julia will cover the new underage drinking prevention campaign "Small Talks" from how this campaign came to be to what parents and caregivers need to know to start the conversations about underage drinking. We will discuss brain science as it relates to young brains, different approaches to when and how to talk with kids in your life and how your coalition or community group can build on this effort to adopt evidence-based policies and practices. Guests: Allison Weber & Julia Sherman Allison Weber is a Prevention Coordinator at the Wisconsin Department of Health Services in Madison, overseeing the Substance Abuse Block Grant (SABG) prevention set-aside. She has been involved in substance misuse prevention activities for over 15 years beginning in the frontline provider area in PA. She also was Director of Community Relations and Development at a large Latino non-profit in PA for many years. Weber served on numerous Boards of Directors and coalitions including the county Health Improvement Partnership and the local Federally Qualified Health Clinic (FQHC). Julia Sherman coordinates the Wisconsin Alcohol Policy Project at the University of Wisconsin Law School. In 2001, she began her work in alcohol policy at the American Medical Association's Office of Alcohol and Other Drug Abuse in Chicago and later served as the national Field Director for the Center on Alcohol Marketing and Youth. In 2009 Sherman chaired the Alcohol, Culture and Environment Work Group of the Wisconsin State Council on Alcohol and Other Drug Abuse and authored its final report, Changing Wisconsin's Alcohol Environment to Promote Safe and Healthy Lives. In 2010, she became the first coordinator of the Wisconsin Alcohol Policy Project at the University of Wisconsin Law School. Find more webinars here: www.yourchoiceprevention.org/webinars --- Support this podcast: https://anchor.fm/preventthis/support

Welcome to our special release episode of the breakwater podcast. There is a lot happening with alcohol policy in Wisconsin right now – so we took a few moments to sit down with Julia Sherman, Coordinator for the Wisconsin Alcohol Policy Project and Niki Euhardy –member of the Wisconsin Public Health Association Public Affairs committee. I asked several questions that I heard from members of our community – such as whether the proposed changes would be permanent or temporary (spoiler alert! They would be permanent). We also talk about what the legislation is intended to do along with potential unintended consequences related to increased access to alcohol across the state. Links: https://law.wisc.edu/wapp/ https://www.wpha.org/ https://myvote.wi.gov/en-us/MyElectedOfficials www.breakwaterwi.org/podcast

Julia Sherman, Coordinator for the Wisconsin Alcohol Policy Project (https://law.wisc.edu/wapp/) discusses alcohol culture and how Wisconsin's has changed over the years and pandemic drinking in 2020. She shares some personal experience and ways individuals and community coalitions can help reduce both underage and binge drinking in communities.

Julia Sherman talks about the Wisconsin alcohol culture and what local communities can do about it. Julia is the Project Coordinator for the Wisconsin Alcohol Policy Project. Link to the Project's website: http://law.wisc.edu/wapp/

Ryan Moon leans left and Haley Moon leans right but they both leaned together to kiss after saying “I do.” The newest podcast from the Tailgate Society covers politics with Ryan and Haley, as only a married couple from different sides of the aisle could do. We bring on Julia Sherman a field organizer for the Cory Booker campaign to talk about what it is like working on a presidential campaign.  

"If we don't start doing things differently, there won't be agriculture to pass down." Climate change is a hot-button political issue, but in the Western U.S., no one can deny that the drought and above average temperatures are real. Mike Nolan, a young farmer in Mancos, Colorado, gives an insider perspective on farming in extreme weather conditions, building resilience, and shares how an innovative conservation policy idea that started over beers and ended up in the Senate farm bill. What is the path forward for farmers in the arid West? Mountain Roots Produce: https://mountainrootsproduce.com/aboutus/ U.S. Drought Monitor: https://droughtmonitor.unl.edu/ Rocky Mountain Farmers Union Drought Diaries: https://www.rmfu.org/homepage-2/latest-news/happening-now/the-drought-diaries/ Episode Transcript This is the Young Farmers Podcast. I’m Lindsey Lusher Shute. Today I’m speaking with Mike Nolan, a farmer at Mountain Roots Produce, and chapter leader at the Four Corners Farmers and Ranchers Coalition that’s based near Mancos, Colorado. Mike is already growing in a dry climate, but this year has been especially tough. He explains the challenges brought by drought and severe weather and how he is cop ing with it all. He also tells us how micro-equip, an idea he had over some beers, made it all the way to the Senate version of the farm bill. I’m Julia Sherman, farmer at Rag and Frass Farm in Jeffersonville, Georgia, and a leader of the Middle Georgia Young Farmers Coalition. I’m a member of the National Young Farmers Coalition because it’s so important for young farmers to work together to create change. For $35 a year, you can join too. In addition to being part of a bright and just future for agriculture in the United States, you’ll also get discounts like 40 percent off Filson and 25 percent off farm to feed socks. To join, go to youngfarmers.org. Mike: You know, you guys had that at your place. You had that massive hail storm. Lindsey: Yep. Mmhmm. Mike: You know, we’ve had like kind of like one of those events or something like that, like every 10 to 14 days where it’s like— Lindsey: Woah Woah Woah… Mike: We’re like really? It’s either hail or bug infestations or water issues or smoke or fire or something. Lindsey: Ah wow, you’ve had it all. So can you just, you know, even now when I talk about the water situation, particularly to really new farmers where you are, who are east coast farmers, it’s just so different. I mean you’ve farmed on this side of the country for a while so you can understand the contrast. Could you just very briefly describe how your farm gets water? Mike: Yes, definitely. Um, basically our water rights go back to the late 1800’s. They’re some of the oldest in the state, so a lot of the farms and ranches here have adjudicated water rights. So they’re water rights that kind of stay with the ground. Like ours come off river. So we have river water rights and then we also have storage water rights. So we have storage water out of our lake, which serves to make this valley, and that deeds us an acre foot of water per acre on an annual basis. And then we have– Lindsey: And that’s not water that you have on your farm–that’s in the reservoir. Mike: Yeah, that’s in a reservoir. And that reservoir also serves Mancos role water, which is our domestic water. It serves the town of Mancos and it also serves to Mesa Verde National Park. And that reservoir is small compared to a lot of place s. It’s only 10,000 acre feet when it gets full. And right now after this summer, I think it’s sitting at about 1400 acre feet going into the winter with the 2 municipalities or municipal water. Mancos and Mesa Verde will be continuously using it all winter. Lindsey: Okay. So over 10 percent full. Uh, how does that compare with a normal August? Like where should the reservoir be at this time of year? Mike: You know, normally the reservoir would be 30 to 40 percent full, possibly higher. The tricky part this year, Lindsey, was that in a normal year we get to run off our adjudicated water, our priority water, and in the past five years on this place we can run off river water until about, you know, fourth of July, sometimes early August, and this year we didn’t get a single day of river water. And then our storage water was limited to 60 percent of our total allotment. So this is really abnormal. And the hardest part about it honestly was we didn’t get any precipitation all winter, so the ground was so dry. So even hay guys around here, they could grow two to three inches of water in 24 hours on hay grounds and it would just drop right into the water table. Like you’d come back seven days later and it’d be bone dry. Lindsey: If you have senior rights, then there’s a lot of other people who clearly didn’t get water either. Lindsey: Yeah. Some folks, I mean, some folks still have river water. Um, so here’s kind of an interesting thing. The town of Mancos is priority 3, but the priority is sitting at two right now. Um, so the town of Mancos is actually using their storage water and there’s two irrigators in the valleys that are priority one and two that are using water right now to irrigate hay. So the town has actually fallen out of priority, which rarely happens. Lindsey: So the town has fallen out of priority for its river water? Mike: Yeah. So the town usually is able to pull off the Mancos River for their domestic water use. Um, but right now they’re just pulling off the lake Lindsey: And so they’re further depleting the reservoir? Mike: Yeah. And I don’t totally know what their usage is. It’s a small town so I can’t imagine it’s more than an acre foot or two. So yeah, they were using their lake water. Everyone’s on storage water right now and it’s scary out there. Speaker 2: Yeah. So you have received 60 percent of your total allotment this season for storage water. How is that impacting the farm? Mike: So we, this winter by farm partner and girlfriend Mindy Perkovich and I kind of sat down and we knew it was going to be tight, so we wanted to, we knew we needed to do the CSA crops and we can kick that on domestic water. Then we kind of had tears of like, okay, storage, beets, potatoes, winter squash. You know, last year we did about seven acres in production. This year I think we did about 1.7 or 2 acres of production. So we’re super limited. Our water came on about four weeks later than it should and we’ve been out of water for I think two and a half weeks now. And we’ve had like barely any rain. We’ve been running off our Mancos role water just to ease things along, and we’ve just taken crops that we would like to finish out, like the cabbage and the beans. And we’ve either just mowed them and decked them or picked them early. We could afford the water with rural water. Lindsey: That’s like from the town? Mike: It’s our domestic water for the valley. So it, you know, we don’t like to use too much of that stuff because the Ph is a little bit off. It’s a little bit higher in salt, it’s chlorinated. Lindsey: It’s treated water. Mike: It’s treated water and I hate using treated water for vegetable production personally. Lindsey: And it’s expensive I imagine. Lindsey: Oh yeah. You know, we budgeted about a thousand dollars for the last six weeks of the season to be able to tide us through. Speaker 2: Wow. So what, so what is next for you guys for next season? Doesn’t seem like it’s expected to get much better next year and the reservoirs are lower than in previous seasons. What are you thinking about for the 2019 season? Mike: We’re thinking a lot of stuff. It’s, you know, with all the workers in NYC, you know, we are always talking about resiliency, right? Resiliency and drought. And what I’ve realized this year is that I can totally figure out how to be resilient, resilient with my markets and crop production. What I’m having a hard time with is being resilient in relationships and with mental health. And I don’t think that Mindy and I could do this again next year. I think it would crush us. So if things don’t get better, we’re just going to get jobs for a year. Um, we’ll have some water. We’ll be able to cover crop things great for some rain. Um, in the meantime, financially we’re okay. Like we’d have enough to start up again next year. Um, but if we don’t farm, we won’t have enough to do it again in 2020. We’re being, we’re trying to be really pragmatic about it and not take it too close to heart personally if we can’t farm next year, because fighting it is not..you can’t fight this. In order for us to be looking good next year. Um, and these are things I think folks out of the Mountain West don’t totally understand about water is that, you know, we need some good fall rains to wet the mountains so that the snow, and then we need a good snow pack and then we need a good slow melt. And the reason why we want mountains to go in wet is that if the mountains go in dry, which is what happened last year, the little bit of snow there, you know, for every 10 inches of moisture up there, you can lose 40 to 60 percent of it to the ground and we want that to run into the rivers. So we need to kind of have like a very normal fall, winter, spring, um, in order to kind of pull ourselves out of this. Lindsey: If there are those conditions possibly in the fall, then you and Mindy might consider making a go of it for 2019. Mike: The plan will be to farm next year until we really get those clear signals that it’s not a good idea basically. Every year is a gamble that, you know, I have this silly analogy when it comes to this water stuff that helps me understand it, is that it’s all this stuff. It’s kind of like a GPA. So it’s like you do all this. It’s good, good, good, good, good. And then you have one year or one bad grade and it totally screws you up. And then it can take years to get back to that place that you were prior. And that’s kind of where we’re at now is that one winter is not going to save us. We probably will have a limited year next year. It’s going to take a couple of good winters and some good summer rain to pull us out of this. Lindsey: And what are you hearing from folks who give technical support and are making projections on the weather? Lindsey: You know, all spring they were like “this is going to be one of the best months and years on record” and we have gotten about an inch of moisture or less than that all summer. And so it’s like they’re predicting for a wet fall. But I, I honestly have no idea like what to expect. We’re just grateful that it’s cooled off a little bit because the other thing is that, um, our nighttime and daytime temperatures are five to 10 degrees above average for most of the summer as well. It was, it was a very bizarre summer here. But you know, some of my 80 year old neighbors are like, they’ve never seen this before. So we have some CSA members that do, you know, there’s a lot of folks that work for the FEDS around here, a federal government, whether it’s BLM, Forest– Lindsey: On federal lands? Lindsey: Yeah, national parks, I mean they employ so many people in our region because we’re surrounded by every form of public lands. Um, so there’s lots of scientists and biologists and we have a woman who is a CSA member and she does lizard studies and she was telling us that she’s seeing Pine, Pinyone and Juniper trees that are 80 to 90, 100 years old, just completely dying in front of her plot that she’s researching. Lindsey: Because, because of the weather, because of lack of rainfall. Mike: 2018 is one for the books is the most quiet way I can say it. Lindsey: And then on top of that there was, was the 416 fire, is that the one that has impacted you as well? I know there have there been quite a few in the region. Mike: The big impact of the fires is that, um, it just, it hit the economy super hard. Everybody’s numbers are down. I mean, wholesale numbers are down across the board for farmers. People weren’t eating out as much. Tourism kind of dropped off. Honna and Daniel, who are NYFC members, um, they’re about 45 minutes away from us. They were saying that there was a four or five week period where their wholesale numbers were down about 60 percent or more. Locals were leaving town, so they weren’t buying the local restaurants and tourists weren’t coming and it was just this really weird—. Like one restaurant we sell to was closed for three weeks because the fire, because they couldn’t access it, um, they’ve pulled them out of there on opening night. So we’d lost that account for about three, four weeks. And then you first smoke on top of that and you know, that kind of messes with the plants, we would call it. It was causing all of our head-lettuce successions to bolt, because I think it was messing with their, with their daylight requirements. You’d have multiple times where our visibility was like a mile and a half, two miles and the sun was red. Kind of like the eclipse last summer. And we would plant these head-lettuce successions and they would just barely grow and then bolt. It was usually a couple days after you’d have one of those kinds of smoke events. So yeah, that’s another, another crazy thing about the fires, but the economy hit was the really big one. Um, and I will give props to everyone, like being really resilient about it and also to our elected officials on both sides of the aisle that showed up. I mean we had our congressional rep, both senators, governor, um, everyone in the State House, State Senate, county commissioners. Everyone’s really pushing for people to like come back to our area because we’re such a tourist economy. Lindsey: Just by, just by promoting it and saying it’s still safe. You should come. It’s beautiful. Mike: We’re still open for business. Lindsey: I mean, I guess that sort of brings me to another question. How does policy relate to any of this and what do you want elected officials to do to help farmers in your region? Mike: Havin g direct assistance payment is I think what they really need. There’s so many cattle producers, hay producers, you know, producers that are just on the verge of bankruptcy. The last thing they need is a loan. Lindsey: And you’re talking about like an emergency loan offered by a farm service agency? Mike: Yeah, and those, you know, I appreciate those and I think they work for some people, but we’re down here with our state representative, Marc Catlin, and that’s what all, I mean these are guys and girls that do not want to ask the government for everything. And they were like, we need something. Otherwise, you know, our centennial farms are going to be filing for bankruptcy and we’re done. And there’s no reason for the next generation to come in if it’s not economically viable in any way, shape, or form. Lindsey: I don’t disagree with you at all. But I wonder what is the strategy to keep those farms viable if these conditions continue? Like I think they do need, you know, more than a loan potentially. But like for how, I mean no one knows for how long. What we’re seeing with global warming is only going to make these conditions potentially even worse than they are now. So what are people talking about just like the future of agriculture in the region? Like is there a path forward? Mike: Yeah. So I would, I think that’s a great question. I don’t think it’s smart for anybody to prop up types of agriculture that are long-term unsustainable. Stewardship-wise, but also economically. I think a couple of steps would be to like prop things up now and get it so you know, these families aren’t dipping into all their savings and their kids are going to be left with nothing. Just prop them up for a minute so we can all sit down and figure it out. There are a lot of families in this region who are coming to. I’m on the Mancos Conservation District Board as well. And we have multi-generational families and cattle families that are coming to our offices being like, “what can we do that’s different? Like what crops can we grow that are more profitable, what’s up with all this market gardening stuff? What’s up with this root crop vegetable stuff? Like what can we change to be more economically versatile and resilient?” Lindsey: And what are they growing right now? Mike: I mean in this valley like hay and cattle. There’s no real crop production in Mancos per se. Lindsey: So one of the things that I’ve heard you talk about that I appreciate is this need for young farmers to really stand with multigenerational farmers. Some farmers who are doing things very differently at a much different scale. You describe culturally like the importance of having this farm community intact. Can you just speak to that for a minute? Like why do you think it’s so important to have these larger farms in your region? Mike: Farmers make up two percent or less of the population and whether somebody is raising commodities or you know, these hay guys are raising hundreds of acres of yay, you know, and hundreds of heads of cattle, and I’m over here doing an acre or two of potatoes. We’re all on the same boat. We’re all in that small number of people. So, inadvertently creating divisions, being like we’re really different and better or worse than or any of those kinds of things. I don’t think that’s helpful because you sit down with a lot of these farmers and ranchers and you know, I understand there’s a unique set of struggles that NYFC is addressing really well when it comes to young and beginning farmers and ranchers, but they’re not too dissimilar to some of the things that these farmers or older farmers or ranchers have gone through and also are kind of struggling with too. I mean it’s still hard to make a living whether you’re starting out or three, four or five generations in. It can be really challenging. You know, there’s just such a wealth of knowledge there. And so like that kind of cohabitation is really important to me. Lindsey: We’ve definitely had a similar experience in New York. Just really needing those farmers to be there for so many reasons because they’re the reason we have a tractor dealership and a market, you know, and availability of, you know, mechanics and even if we’re doing things totally differently and even if they think we’re crazy on some level, you know, they still, there’s still like this mutual respect and understanding about the life we live and the hours we work and the seasonality and the risk and that sort of thing that is just like so, so vital for farmers to do well. I think it’s just too hard to be out there by yourself. Mike: It’s pretty awesome to have those kinds of connections. Lindsey: So, you know, on the federal level, I think people are looking at conservation programs. Do you think conservation programs can help them in a moment like this? Mike: Oh yeah. I mean, I don’t have any ground and obviously in CRP. And there’s a lot of ground in our region that’s in those conservation programs, and on a year like this that ground has become really vital. A lot of folks up in the Duck Creek area and some of these other places in Montezuma county and Dolores County, the state has allowed them to graze their CRP ground, which has been in literally a lifesaver for some of their herds. Lindsey: So you guys in the Southwest are really feeling the brunt of climate change. And I think people are, seems like with, with rising temperatures and extended drought, folks are more comfortable pointing to your farm and saying, Oh yeah, that’s climate change. So do you feel, how do you feel about the government’s response on climate and to what extent do you feel like there should be greater action taken on it? Or do you feel like it’s just so slow moving? It’s not really gonna make a difference? Mike: That’s a loaded question. Lindsey: Like, if anyone should be complaining, it’s you and you’ve got a pretty strong case to make that climate is having a major impact on your farm, on the local economy, on food security. I mean, I feel frustrated about some events that I associate with climate change in New York, but we’re not having to cut our production by more than half. Do you feel like, um, we should be taking more action on climate? Do you feel like the farmers in your region are feeling more passionate about climate issues as well? Mike: To be totally frank on a federal level, with the Paris accords and all those other things, I honestly don’t know what the Feds can do. The western slope for the most part is pretty conservative. Folks don’t want government help for the most part. What I see is that that’s changing a little bit. So people want pipelines put in, they want dams and storage upgraded. Um, but what I see is people aren’t really on the ground talking about climate change. What they’re talking about is that water is scarce and water is rare, and we need to adapt our farming models and we need to do all this kind of stuff. So it’s kind of funny. Like I don’t, we don’t actually have the climate change conversation around here all that much, so I don’t know how much whatever the Feds are going to do is really going to change that? There’s a lot of people, the majority of folks around here understand that something is changing and that if we don’t start doing things differently, there won’t be agriculture to pass it down to the next generation. Lindsey: So when they’re thinking of doing things differently, that’s we need to farm differently, we need to manage water differently. It’s not we need to stop emitting carbon dioxide into the atmosphere. Mike: Yes, exactly. Lindsey: And uh, and I guess it’s like we have to bring these communities together at some point, right? Because you guys are feeling that you are, you’re in it, right? You have the stories to tell that I think can really move people to take action, broader action on climate change. Obviously taking care of this season and next season and keeping a family and business needs to be priority one. But clearly to achieve climate mitigation, to lessen the longterm impacts for, you know, for 100 years from now, we all sort of have to have that recognition of how the United States and globally we’re impacting this situation. Mike: Yeah, I totally agree. Mindy and I were having a conversation about this maybe yesterday, the day before. You know, a lot of the old timers that we know, like they just don’t believe in climate change. And I said, well, what I’ve kind of realized is that when you tell somebody who’s in their sixties or seventies that climate change is going on, I don’t know if it’s not that they don’t believe it, but I think their perspective is that they’ve been farming for 60 years. Every year is completely different. They see what they think is climate changing all the time. So telling them like we need to do something. They were like what are you talking about? Like we’ve kind of realized that kind of stuff and I think that’s like, you know, a lot of the others, like the things you’re talking about, I agree with. And I think for me, doing what we can here when it comes to management practices in water efficiency, I think that’s really huge. Lindsey: When President Trump withdrew the US from the Paris Accord, was there any reaction from the farm community? Mike: No. Lindsey: No. Yeah. Mike: Not really. But also, you know, we live in the wild west, like, you know, I grew up in California and living here now the political landscape is, I find it super intriguing. It’s like you can throw yourself into a ditch in the middle of winter and anybody’s going to come by and pull you out, like people get along really well here and you know, you just don’t talk politics. Speaker 2: It’s like we have, we have to maintain these strong and positive relationships that are really driven by being neighbors and being fellow farmers and community members, but also figure out some way to recognize and take action on these global issues because they are also impacting us locally too. Mike: I think the other thing, you know, with doing all the advocacy within NYFC and locking down Farmers Union and the conservation district and all this kind of stuff, is there are people in our region doing that thing you’re talking about. And I just realized my role is to not do that. I’m going to sit on my four wheeler on the fence line and talk to my neighbor about, you know, whatever. You know about the boxes and chickens and like what’s wrong with this chapter and all this kind of stuff. And that’s kind of my end. Lindsey: Yeah, I mean it’s all gotta sort of start at the fence line anyways. Right. It’s has to be like a personal trust and communication. Mike: Yeah. Lindsey: So my last thing, I just wanted to congratulate you on micro-equip and getting that into the Senate version of the farm bill. And I wanted to ask you just to, if you could describe sort of the process of making that happen. Mike: Yeah, thanks. You know, it’s funny. So Alex funk, who used to be the western policy director, so we we’re at convergence two years ago in San Diego. Lindsey: And I’ll say, convergence is National Young Farmers Coalition’s gathering of chapter leaders from all across the country. And Mike is the chapter leader of Four Corners. Mike: Basically, we were sitting around one evening after everything having some beers and what I realized about this, it’s very hard to get anything new into the farm bill, and so if you do want to make changes or want something new, to me the smartest way to go about it is taking an existing program and make an adjustment. And part of the inspiration was what you did and what NYFC did in its early days with the micro loan. Lindsey: Microloans. Sure. Mike: Yeah. So you were taking something that’s there and you’re like well let’s just tweak it and see if we can get more people in the door and more people accessing it. So that’s kinda the idea between for micro-equip. There’s lots of programs that small scale growers can access, but there are certain aspects of it that’s really challenging, but the hope is to change the equip program a little bit. So we just have more young beginning and small scale growers walking through the doors in our CRS offices. That alone to me is super beneficial because if we don’t have that generation of folks coming through the door, what’s the point of those offices being there in 20 years? Lindsey: And it’s like the identifiable product for I think a lot of young farmers, the micro loan has been. So, like they know, “oh yeah, farm service agency through USDA. They have those microloans. I should go check that out.” Now that so many new farmers have gotten microloans, it’s like it seems like a place to start for a lot of people, which is great. So and micro equip– so environmental quality incentives program, which is how we’ve used it on our farm for instance, to do high tunnels, to build greenhouses for season extension. Was there a project on your farm that you sort of had in mind when you were thinking about this concept? Mike: I had looking at the cover crop payments. We do a lot of cover cropping here and the payments didn’t make sense for me to access them, both for my agent to deal with the paperwork and also for me to make the trip over the Cortez to kind of deal with it. A lot of the payments for some of these programs… they’re scaled out so big. So the payments per acre are actually really low. So how do you incentivize somebody who’s doing say three acres or two acres of market grabbing crop who’s contributing to the local economy? How do you incentivize them to go and access something for subsurface drip or some sort of other aspect of an equip program where the payments are really low? And I think if there was a micro equip where paper work was kind of streamlined and we could kind of trial out some of these programs to see if they can be scaled differently or the payments could kind of be different, I think that’d be really great. Lindsey: All these programs and why the micro lending program was necessary, all of the paperwork is pretty intense. I mean it’s a lot because it’s written and designed for oftentimes a much larger system, a much larger farm and much more scaled farm than what many of the projects that beginning farmers are bringing to the table. Like that’s, that’s why we just need to have, you know, different, a more flexible system that can make it easy for agents to say, of course. Yeah, let’s, let’s work with you. I have this program that was designed for this case. Mike: Yeah, exactly, and that’s the thing. I will say, I’ll give a shout out to Julie, our NRCS agent over there in Cortez. This program wasn’t coming out of him not being able to do anything or that office not being able to do anything. It’s more that with the hiring freezes and everything going on, these offices are stretched so thin there. So part of the idea of micro equip is to obviously incentivize young beginning and small acreage growers that need to instill, like you’re saying, we need to incentivize the agents. They do so much work and there’s just so much paperwork and bureaucracy to be able to access these things. So if this program can alleviate even a little bit of that, I think they’d be much more amenable and available to work with young, small beginning producers. Lindsey: So the idea for this started with you and Alex having beers at convergence and then like what was the, what was the next step? Mike: Well it’s funny like when we had the idea we weren’t expecting it to go anywhere, to be quite honest. Like, you know, we were just like, we both thought it was a good idea. So then like, you know, Kate Greenberg, who’s western program director, you know, I told her about it and she talked to people about it. I talked to Andrew in DC about it and it just kinda kept on getting kicked around. It was like kick the can to be quite honest. It was just kinda like, oh, this got mentioned here, it got mentioned here, it got mentioned at Bennett staff or it got mentioned to Tifton and it got mentioned blah blah blah. And you know, I think it’s serendipitous to a certain degree. I think we’re lucky because there’s all this awesome NYFC infrastructure. For some silly reason, I love policy. And also, our state Senator Michael Bennett is also on the Senate Ag Committee. So there’s these little things that part of it’s luck, part of it’s hard work. Yeah. And I think eventually it just kind of got picked up like when all that went down and I was like, okay, this is, this is crazy. All of a sudden, you know, there’s like a signed thing with Michael Bennett’s signature being like, you know, “this is going into the farm bill” and he’s like saying my name on the Senate floor and I’m like “okay,” so at least you know, my mom’s proud now. Lindsey: Well, she should be. Mike: Yeah, so it was kinda good. I mean the thing that, you know, if I want to communicate to those listening to the podcast, NYCF members or not, is that those crazy ideas, you know, those late night ideas, early morning ideas like if you think it’s a good idea, try kickin it up the chain. Email your congressional staffer, email your senator. Like if you think you have a good idea, like see if they can go up the chain Speaker 2: I mean the best ideas definitely come from real life experience in the field and interaction with federal programs. We need that as Young Farmers Coalition to know what ideas need to be moved up to Congress. And frankly not everything needs to be in the farm bill. Right? A lot of the micro equip program, or excuse me, the micro loan program was piloted by USDA, by farm service agency, before it was put in the last farm bill. So there are things that can change, you know, just through a conversation with folks at USDA. We can make a lot of change by just as you said, like thinking about how this might be different or how it might be better and with the knowledge that indeed we can be quite powerful in this and really help to make those changes become reality. Mike: Yeah. And I think another big thing for me is like thinking about changes in programs and adjustments that aren’t super major but benefit, you know, your neighbors too, or even just benefit your neighbors. Because what I realized around here is if my neighbors are happy and healthy, that has a direct effect on what’s going on with me. I hope, hopefully we’ll access micro-equip. Um, you know, it’s my plan that if I don’t, that’s okay. I just hope that for a whole bunch of other people, that it benefits them. Lindsey: Well, we’re going to be fighting for it in the House version of the farm bill and the final conference version. Of course, if you know we don’t have a farm bill this year, we will look to your administrative changes or if it’s not put in the farm bill this year, I mean that, that won’t be the end of it. Uh, so thank you so much for your leadership with your chapter, with, with Four Corners and thanks for speaking to me today and man, I really hope that you guys have a good fall because I know you need it. I hope you’re going to be farming in 2019. Mike: Well, I appreciate you giving me the opportunity. Lindsey: All right, Mike, thanks so much. Next week, the farm bill is back. Andrew is going to tell us all about what’s going on in conference committee as they try to get a farm bill done by the end of this month. Thank you to Mike Nolan for being on today’s show. This show can be found wherever you get your podcasts. If you like us, please take a second to both rate and review us on iTunes and tell somebody else about what you learned on the show today. Thanks to Radio Kingston. Thanks to the National Young Farmers Coalition, the whole team for being there, to Hannah Beal for editing and to you for listening. Thanks so much.

For years, Peter Meehan was a mystery. As the New York Times’s "$25 and Under" columnist in the early 2000’s, he dined anonymously everywhere from Roberta’s to Momofuku Noodle Bar to hidden gems like Uminoie in the East Village. As an author of cookbooks and while helping run the show at Lucky Peach magazine (RIP), he avoided cameras out of some combination of annoyance and muscle memory. We caught up with him to discuss his upcoming barbecue cookbook, the terror of doing food TV, and the legacy (and life after) Lucky Peach.Later on the episode, we talked to Julia Sherman, the author of Salad for President, about the unexpected intersections between art and salad.

We're chatting with Julia Sherman of Salad for President all about where food and art intersect. Through Julia’s history growing up with artists, studying and practicing art, and ultimately finding her artistic expression through salad, we experience food in wholly new way. From living with Benedictine nuns clad in denim habits, to constructing gardens on the rooftops of venerable art museums, Julia reminds us that we are all creative. We don’t need to study art history or master the art of French cooking to express ourselves. We #pinefor her because she encourages us to find the artists within ourselves by stealing ideas, breaking the rules, finding the magic in the everyday, and simply creating.

This week’s episode features a special guest—Away’s Editorial Director Ally Betker, who discusses our brand new travel magazine, called Here. Plus, she interviews Julia Sherman of Salad for President, during an in-store event in front of a live audience.

Izy Hossack, superstar blogger talks about her new book, The Savvy Cook. It's filled with budget-minded recipes that emphasize maximum flavor and minimum effort. Izy, who started her blog Top With Cinnamon at age 15, is now at university in England. She joins host Kerry Diamond at the studio in Brooklyn to talk about how roommates, her studies in nutrition, and "uni"–the school not the seafood–are impacting her approach to food. Kerry's second guest is the Queen of Green, Julia Sherman, author of Salad for President: A Cookbook Inspired by Artists, one of the most unique cookbooks of the year. We talk to Julia, who is also the creative director of CHOPT, about her special place in the food world and how she connects food and art so beautifully.

On today's episode of THE FOOD SEEN, Julia Sherman, an artist in her own rite, muses through candid conversations about people's creative procesess, strikingly similar to how we talk to chefs about composing dishes. Her blog turned book "Salad for President", documents the likes of photographer William Wegman (and his famed Weimaraners) while making Charoset, how to transpose leftover lettuce to breakfast tacos with Alice Waters, what belongs to be eaten out of a bowl with Yui Tsujimura, a ceramaicist from Nara, Japan, and how a Mizuna Salad with Konbu Tea Dressing tacitly comes from one of the loudest bands you've ever heard. There are also Sherman's salads, which range in reference to her travels throughout Mexico, Austria, countryside France and even backyard barbecues (Soft Eggs Avocado Radish and Peanut-Pasilla Salsa, Toast with Styrian Black Pumpkin Seed Oil and Parsley Mint Salad, Sardine Niçoise, Grilled Peach Panzanella with Almond Essence and Purple Basil). Sherman shows us that a salad can reflect our innate sense of the world, nourishing us while also giving us much food for thought.

This week on Eat Your Words, host Cathy Erway is joined in the studio by Julia Sherman, an artist, cook, creative director, and author of the new cookbook Salad for President: A Cookbook Inspired by Artists. The book includes 75 of Sherman’s own recipes organized by occasion, and features contributions from artist, musician, and director Laurie Anderson, photographer William Wegman, chef/activist Alice Waters, musicians Shinji Masuko and Maki Toba of Boredoms, and many more.

This week on The Stew we've got a bit of a different episode. Jason went on location at the Food Book Fair in New York last weekend and conducted a series of mini quick style interviews loosely in the theme of a food related Proust style interview, the kind you may have seen in the back of a Vanity Fair Magazine. Jason chats with Julia Sherman, author of Salad for President, Kerry Diamond of Cherry Bombe Magazine, photographer and magical woman Andrea Gentl, former Food & Wine Magazine Editor and frequent Top Chef just Dana Cowin, Creatior of Mouthfeel Magazine Mac Malikowski, Liz Prueitt of the beloved Tartine Bakery, Aussie whole foods cookbook author Amy Chaplin, my friend and whiz kid barista Elliot Foos, and last but not least Ice Cream hunk Nick Morgenstern from Morgenstern's Ice Cream.

Food and art have a long history, from 17th-century Dutch still lifes featuring bowls of fruit to Andy Warhol’s iconic Campbell soup cans. On this episode, we explore how artists today are thinking about the subject with the help of Julia Sherman, photographer and creator of the blog-turned-book “Salad for President.” We’ll take a look inside the candyland studio of painter and master baker Will Cotton. Plus, what it’s like making salad with artists like Tauba Auerbach (and why William Wegman is no longer allowed to cook the Christmas turkey).

Julia Sherman is a feminist Tony Bourdain who explores the world through art, writing and cooking. An obsessively creative person, Sherman has charted a unique path from an MFA at Columbia University to a super popular blog Salad For President. Her first book, Salad For President: A Cookbook Inspired by Artists, will be published this spring. Tune in to hear about maintaining artistic integrity while growing a passionate following.

Our second Julia in a row! This week, it’s Julia Sherman. She’s an artist, writer, and founder of the website (and future book!) Salad For President. Yes, SALAD FOR PRESIDENT. The best name for anything. Ever.  Listen in to hear us discuss the things we had to eat, the people we thought were neat, and all the things […]

Today’s episode of Radio Cherry Bombe is all about women who grow food and are committed to making the world full of great produce! Host Julia Turshen is hanging out with Katie Baldwin and Amanda Merrow, the ladies of Amber Waves Farm and Julia Sherman, an artist who runs SaladForPresident.com. The mission of Amber Waves Farm is to produce organic, healthy, nourishing food for the local community and to provide the public with an educational outlet to learn about the joyful process of growing food by using the land as an outdoor classroom. Salad For President is a website where gardening and culinary collaboration serve as a platform to discuss creative production in its varied forms. This program was brought to you by Edwards VA Ham. “When I was younger I’d take kumquats off the trees in California.. there are very sticky food memories that stay with you as an adult.” [17:00] “We have linked up with a lot of other women in food – we’re all a part of this tidal wave of excitement and change in food.” [19:00] –Amanda Merrow on Radio Cherry Bombe “The shisito pepper is the new Kale.” [23:00] — Amanda Merrow on Radio Cherry Bombe “Salad is a low barrier for entry – if it was baking for president it might be harder to find people with stories to share.” [38:00] –Julia Sherman on Radio Cherry Bombe

Darin Bresnitz packs the house on this week’s edition of Snacky Tunes! First up is Lee Schrager of Food Network South Beach Wine & Food Festival, a food and wine festival with a long history in the beautiful city of Miami. Tune in to hear Lee discuss some of the new exercise and food-based events on the Food Network South Beach Wine & Food Festival roster! Find out how the fest will celebrate The Spotted Pig’s anniversary, and find out what new events are sparking Lee’s interest. Julia Sherman is the artist responsible for the amazing food blog Salad for President; tune in to hear why Julia’s obsessed with ‘the perfect bite’, and hear how she defines a salad. Later, Williamsburg keyboard band Au Revoir Simone joins the studio to talk about their new album, Move In Spectrums. Hear about some of their interesting locations for salad preparation while on tour, and why they’re all pretty obsessed with quality produce! Tune in to hear Au Revoir Simone live in the HRN Studios! Thanks to our sponsor, Rolling Press. “I think we have some of the best culinary talent here in South Florida. It’s a very diversified scene down here in South Beach.” [9:30] “Not everyone goes to a fashion show, but everyone eats.” [13:15] — Lee Brian Schrager on Snacky Tunes “Salads contains pieces of things that come together… in each post, I take a picture of ‘the perfect bite.'” [24:45] — Julia Sherman on Snacky Tunes