Podcasts about Larder

e-flux Education editor Juliana Halpert talks to Coleman Collins. Collins is an interdisciplinary artist, writer, and researcher whose work explores notions of diaspora in relation to technological methods of transmission, translation, copying, and reiteration. His most recent projects examine the connections between things-in-the-world and their digital approximations, paying particular attention to the ways in which real and virtual spaces are socially produced. Working across sculpture, video, photography, and text, Collins' practice attempts to locate a synthesis between seemingly opposed terms: subject and object; object and image; original and duplicate; freedom and captivity.   Coleman Collins is a 2025 Guggenheim Fellow. He has also received support from the Graham Foundation for Advanced Studies in the Fine Arts, the New York Foundation for the Arts, and Cafe Royal Cultural Foundation. He received an MFA from UCLA in 2018, and was a 2017 resident at the Skowhegan School for Painting and Sculpture. In 2019, he participated in the Whitney Museum's Independent Study Program.  Recent exhibitions and screenings have taken place at e-flux, New York; Ehrlich Steinberg, Los Angeles; Herald Street, London; Soldes, Los Angeles; the Palestine Festival of Literature, Jerusalem/Ramallah; Larder, Los Angeles; Hesse Flatow, New York; Brief Histories, New York; Carré d'Art, Nîmes; and the Kunsthalle Wien in Vienna. His work is in the permanent collection of the Hammer Museum, Los Angeles. He is currently an Assistant Professor of Art at the University of California, Irvine. He lives and works in Los Angeles.

The Fat One is evidently recording from downtown today as he attempts to recall his day in Fat Acres which included a trip to Shady Pines, a gentleman caller, a very odd dream and the weekly trip to the Von's East to fill the Larder. Happy National Cinnamon Crescent Day.

In this episode, Food & Drink Business editor, Kim Berry, is joined by City Larder co-founders, Robbie and Rebecca Bell, and Commonwealth Bank's GM for Small Business Vic/Tas, Tess McCormack.Robbie and Rebecca provide an overview of City Larder and building its reputation as a premium brand for French-style charcuterie products. After seeing a gap in the market for their products, the Bells share how they have overcome challenges, built business relationships, and made investment decisions to grow their product range and production capabilities.Tess gives us an overview of Commonwealth Bank's investment in understanding their clients and providing them with support for a variety of needs, from covering unforeseen costs, equipment, and investing in sustainable utility upgrades to reduce costs and increase production. We finish our discussion by considering the importance for SMEs to explore financing options available to them, particularly during business growth and the benefits that can come with a diversified customer base.LINKS:Sponsored by CommBankcommbank.com.au/manufacturing City Larder:city-larder.com------------------------------The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media (www.foodanddrinkbusiness.com.au).The views of the people featured on this podcast do not necessarily represent the views of Food & Drink Business, Yaffa Media, or the guest's employer.The contents are copyright by Yaffa Media.If you wish to use any of this podcast's audio, please contact Food & Drink Business via their website www.foodanddrinkbusiness.com.au or send an email to editor@foodanddrinkbusiness.com.auHost: Kim BerryMC: Grant McHerronProducer: Steve Visscher------------------------------Things you should know:Guests featured in the podcast are speaking from their personal experiences only. As this podcast has been prepared without considering your objectives, financial situation or needs, you should, before acting on the content, consider its appropriateness to your circumstances. CommBank does not necessarily endorse the views of a particular individual or guarantee the accuracy of the information provided.Any opinions, conclusions or recommendations made are subject to change without notice. Projects and forecasts are based on a number of assumptions and estimates and are subject to contingencies. Commonwealth Bank does not accept any liability for loss or damage arising out of the use of all or any part of the research.The CommBank Manufacturing insights report can be found by searching CommBank Manufacturing Insights on the CommBank website.©2025 Commonwealth Bank of Australia ABN 48 123 123 124 AFSL and Australian credit licence 234945.

Orla McAndrew joins Sharon Noonan for this episode of Best Possible Taste. Orla is making waves in the world of sustainable and zero-waste cooking and has just launched her very first cookbook, Larder, number 13 in the Blasta Books' stable. "Larder" is a treasure trove of delicious recipes and clever kitchen tips designed to inspire us all to make the most of what's already in our cupboards. THE BEST POSSIBLE TASTE IS IRELAND'S LONGEST-RUNNING FOOD & DRINK PODCAST. For more Best Possible Taste interviews visit www.sharonnoonan.com

"The chef next door" shows Noni Needs how to cook a delicious, quick and easy steak with peppercorn sauce. Serve the rump steak in strips with a peppercorn sauce, Norfolk new potatoes with purple sprouting broccoli.Peter hands out tips on cooking broccoli, resting the steak, making the sauce and the special carving knife.The steak is from Butcher and Larder in Liss.See omnystudio.com/listener for privacy information.

Some of the best modern Chinese food in Cleveland is found in a silver retro diner car in Cleveland Heights where Liu Fang and husband Carl Setzer have found a home for Abundance Culinary. Moving here just as the pandemic started to rage in the US, Fang found comfort cooking dumplings and other foods that felt familiar to her. After finding her footing through pop-ups at Larder and relishing the abundance of local, fresh ingredients, meats, herbs, spices and other resources, she eventually built out an exciting and evolving menu so big that she needed her own place. Her pre-America story is largely unknown. From working the coal mine industry to running China's largest craft brewery, she shares her incredible journey in this episode. This episode is supported by Kate's Fish and Edgewater Hospitality.

January was a start to the new year and chance to get away. We started with an escape to Orlando to take in some Florida eats and brews from around the state. Jason and Bri talk about the perils of the TSA. Recaps of visits to First Watch, Rock & Brews, and Cask & Larder. Get ready for the Podcast of the Caribbean 2: Podcast Goes to Hell. Featuring Platter's Chocolate Peppermint Stout from Southern Tier Brewing Company. Visit our website at BuffaloBrewsPodcast.comEmail: buffalobrewsPR@gmail.comFollow us on social media.Instagram: @BuffaloBrewsPodcast Facebook: @BuffaloBrewsPodcastX/Twitter: @BuffaloBrewsPod

PJ talks to Orla about keeping cooking in the family and involving her daughters and saving time and energy in the kitchen. Hosted on Acast. See acast.com/privacy for more information.

Liquid & Larder is the brainchild of two lifelong mates who've turned their passion for hospitality into one of Sydney's most celebrated groups. With four standout venues—Bistecca, The Gidley, The Rover, and Alfie's—Warren and Jimmy have created something special. Warren leads the charge on quality and culture, while Jimmy drives growth as CFO, and together, they've built a reputation for execution that matches their authenticity. From The Gidley Burger being crowned the best in Australia and 9th globally, to their steakhouse ranked 24th in the world, these guys have proven they don't just dream big—they deliver. We unpack their story, their friendship that started in high school, how they're shaking up Sydney's dining scene and what's next.You can subscribe to the Mentored newsletter here: https://mentored.com.au/newsletter-sign-upJoin the Facebook Group.Follow Mark Bouris on Instagram, LinkedIn & YouTube. Hosted on Acast. See acast.com/privacy for more information.

Show Notes: Episode 2 – Stocking the Larder: Embracing the Art of Preservation Welcome back to the Crowded Table Podcast! In today's episode, we're diving into the timeless and oh-so-satisfying art of preserving food for the winter. If the thought of colorful jars lined up in your pantry makes your heart happy, this one's for you. The Joy of a Well-Stocked Pantry: Why preserving food isn't just practical—it's also deeply rewarding and grounding. Canning Basics: From tomatoes to soups, we break down the essentials of water-bath and pressure canning. Fermenting Fun: Learn how to make gut-friendly favorites like sauerkraut, pickles, and even kombucha. Drying Herbs and Fruits: Simple methods to preserve flavors and aromas for year-round enjoyment. Cold Storage Tips: The no-fuss way to keep potatoes, squash, and apples fresh for months. The comforting ritual of preserving food and the nostalgia it creates. Stories of first-time canning successes (and a few funny mishaps). Seasonal recipes you can try right now, like refrigerator pickles and cinnamon apple chips. Easy Beginner Projects: Start with something simple—no fancy equipment required! Must-Have Pantry Essentials: Stock up on jars, vinegar, salt, and sugar to make preserving stress-free. Tips for Staying Organized: How to plan your pantry for winter meals that warm both the belly and the soul. Step-by-Step Guide to Canning Simple Recipes for Fermenting & Drying Our Favorite Preservation Tools If you loved this episode, don't forget to subscribe and leave us a review! Share your own preserving adventures by tagging us on [social platform] or sending an email to [email address]. Until next time, may your shelves be full, your meals be delicious, and your table be surrounded by love. Let's keep the conversation going! Follow us on instagram @sunnycovefarm Join our newsletter for more tips, stories, and recipes at www.sunnycovefarm.com

The Fat One returns with a recap of his day which included some quiz programs, a trip to Shady Pines, the coupon and reorganization of the Villa kitchen. Happy National Pickle Day (see appropriate show art below).

In this episode, we meet Hugo Morrissey, the founder of the innovatively delicious Nuisance Drinks. This episode explores the story around Nuisance Drinks, whilst also offering an insightful dive into the world of ‘founders', as Suzie and Iain are excited to announce this as the first addition to their newest project: the Natural Larder Collective.  The serendipitous timing of both founder's desires to make changes to their original business model and shared ethical values make Nuisance Drinks the perfect fit for the Collective.

Molly and Kate speak with Lara Hamilton, the owner of Book Larder Seattle's community cookbook store. Lara shares the motivations behind opening the store, why Seattle was the perfect base and how she sees the connection between food and books. We learn the origins behind the name, location and design of the store as well as some behind the scenes insights into ordering, event planning and curating its unique selection. Lara talks about her thoughts on trends, author platforms and building a space that is a must stop on author tour before revealing her most anticipated Fall titles.Hosts: Kate Leahy + Molly StevensEditor: Abby Cerquitella MentionsBook LarderWebsiteInstagramPodcastYouTube ChannelBook Larder Podcast: Molly StevensBook Larder Podcast: Kate Leahy Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showBodega Bakes by Paola VelezEasy Wins by Anna JonesWhat Goes with What by Julia TurshenA Splash of Soy by Lara LeeChinese Enough by Kristina ChoSift by Nicola LambBake with Benoit Blin by Benoit BlinMy Life in France by Julia ChildButter by Asako Yuzuki and translated by Polly Barton

We meet Dan Anton of London's Lahpet to learn more about his most recent opening, Lahpet Larder, and talk about the appetite for Burmese cuisine. Also on the programme: we're in Finland to meet the founder of Do Good Brew Co, who tells us about his mission to pair beer with fine dining. Plus: Monocle's Tomos Lewis heads to Archestratus Books and Foods in Brooklyn, New York.See omnystudio.com/listener for privacy information.

Loch Leven's Larder is an enterprise with the farm to fork concept at its core, with the farm providing produce to the café and shop. Since 2005, the larder has put community and sustainability at the forefront of its operations, to provide the Loch Leven area a place to enjoy locally sourced healthy food in a relaxed atmosphere with views of the land that produced their food, and the Loch Leven landscape at large.Loch Leven's Larder looks to utilise the natural capital in their area in a way that enhances biodiversity, stimulates local economy, provide space for local community, while maintaining a healthy business that thrives through diversification. Today we are speaking with Robin Niven from Loch Leven's Larder, to discuss their story and how understanding, utilising and enhancing natural capital has shaped there business and provides opportunities for the future.Host Harry Fisher, Producer Iain Boyd, Executive Producer Kerry Hammond.Timestamps:1:25 – 4:09 The history and purpose of Loch Leven's Larder4:10 – 12:31 Local community importance and benefits12:32 – 21:09 Why people visit, sustainable farming practices and looking after natural capital21:10 – 29:09 Private sector funding and sustainability of food to plate28:10 – 35:45 Advice for others looking to diversify and a thriving rural economyRelated FAS Material:Rural Business resources for farmers from Farm Advisory Service (fas.scot)Biodiversity | Helping farmers in Scotland | Farm Advisory Service (fas.scot)FAS Sounds | Helping farmers in Scotland | Farm Advisory ServiceOther Related Materials:Loch Leven's Larder- award-winning Kinross-shire Café, farm shop & gifts (lochlevenslarder.com)

Loch Leven's Larder is an enterprise combination of a farm shop that is supplied by its own home farm. Since 2005, the larder has put community and sustainability at the forefront of its operations, to provide the Loch Leven area a place to enjoy locally sourced healthy food in a relaxed atmosphere with views of the land that produced their food, and the Loch Leven landscape at large.Loch Leven's Larder looks to utilise the natural capital in their area in a way that enhances biodiversity, stimulates local economy, provide space for local community, while maintaining a healthy business that thrives through diversification. Today we are speaking with Robin from Loch Leven's Larder, to discuss their story and how understanding, utilising and enhancing natural capital has shaped their business and provides opportunity for their future.Host: Harry Fisher, Producer: Iain Boyd, Executive Producer: Kerry Hammond

Taking your first bite of Chef Jeremy Umansky's fried chicken or pastrami sandwich is one of those blissful food moments that is guaranteed to live in your head rent-free. His secret ingredients? Koji-culturing, foraged edibles, and sustainable food sourcing that earned him four James Beard Award nominations, including Best New Restaurant, Best Chef, and for his recent book Koji Alchemy. Jeremy and his wife Allie La Valle-Umansky opened Larder Delicatessen & Bakery in 2018 in Ohio City's Hingetown district. Larder's menus are constantly evolving and Umansky's innovative techniques remind us of what is possible right in our own backyards.rnrnTraditional knowledge of fermenting and foraging is a cornerstone for many cultures including Indigenous and African American communities. But centuries of colonization and modern urban sprawl decimated natural ecosystems. And the industrialization of our food supply forever shifted America's relationship with the food we eat. Across the country, efforts are underway to improve food sovereignty and reclaim traditional practices.rnrnJoin the City Club as Ideastream's Amy Eddings chats with Chef Jeremy Umansky, on the benefits of foraging, sustainable food sourcing, and the art of fermenting in his book Koji Alchemy.

This week's Shine radio recipe ventures to Petersfield's farmers market where biltong is on the menu. Butcher and Larder owner, Gideon Carter talks to Noni Needs about his superb biltong and his approach to butchery and what's on offer. With a new shop recently opened in Liss, they can be found at Petersfield market on a Wednesday, Saturday and ofcourse the Farmers market on the first Sunday of each month. Butcher and LarderSee omnystudio.com/listener for privacy information.

Join us in this special episode that brings together a range of voices to explore their developing collaborative project; The Power of Food. Together these four guests bring a diverse range experiences and knowledge to unite around the common goal of building social cohesion by harnessing the connective power of food. Connecting with where our food comes from, and also with community, with health, with nature and with the world around us. Holistic and expansive.It was a delightful conversation to be engaged with and I'm so excited to announce that during our chat a decision was made to fast forward plans and move forward with a pilot right away! If you're serious about taking action to connect and enrich the local food system around you I'm sure the team here would love to hear from you. Here's Nick's email - do reach out: nick@openfoodnetwork.org.ukThe Guests and links out:Nick Weir - Co-founder, Open Food Network UK https://openfoodnetwork.org.uk/Kay Johnson - Director, The Larder https://larder.org.uk/Flora Gathorne-Hardy & Miche Fabre Lewin - Founders, Living Justice https://livingjustice.earth/With insights from Serenity Hill - Co-founder, Open Food Network [Full episode with Serenity: https://www.wearecarbon.earth/serenity-hill-open-food-network/ ]For a further breakdown of this discussion see the timestamps below.See the video version of this episode here: https://www.wearecarbon.earth/power-of-food-collaboration/-------More Formats from We Are Carbon: [Shorter Video Format with Animations] - Can All Food be Regenerative. With Patrick Holden: https://www.wearecarbon.earth/can-all-food-be-regenerative/[Story Telling Audio Format] - Soil (My Common Sense Take) : https://www.wearecarbon.earth/soil-path-to-whole-systems-thinking/Explore ways to support this content: https://www.wearecarbon.earth/your-support/----------------------Timestamps:00:00:00 - Overview00:03:12 - Guest intros00:12:00 - Collaboration - benefits & reasons for coming together00:28:28 - The Open Food Network; an ambition to connect people with their food00:34:34 - Insights from Serenity Hill - Co-Founder, The Open Food Network00:36:30 - Benefits of shorter supply chains00:41:00 - Connecting through food (self, community, nature)00:50:20 - Learning to cook - addressing this obstacle to fresh local food00:58:21 - Coming together to practice change01:04:18 - An invite; get involved today!

First up Rosalind speaks to Louise Elder, Director of the Royal Highland Agricultural Society of Scotland and Chief Steward of Scotland's Larder. Louise has been involved in the show for many years and talks about how it represents so many different things to so many different people. Su Cox also joins Rosalind on this episode. Su who comes from some serious foodie lineage and is the Communications and New Business Development Director at Bakkafrost Scotland & Scottish Hebridean Salmon. Su has been involved with the Royal Highland Show in different ways over the years from simply attending to education and now as a producer and sponsor. She tells Rosalind about why the event as a gathering of rural communities is so important. Rosalind's final guest is Aylett Roan, Director and Chief Steward of Scottish Championships at the Royal Highland Show. She also runs Roan's Dairy in Dumfries and Galloway. Aylett tells Rosalind about how she ended up in dairy farming despite the challenges it presented at agricultural college and talks about what it's like to judge food competitions and the Scottish Championships at the RHS which awards best cheese, dairy, butter, ice cream, honey and new for this year, milk and cream. And she has some great tips on buying vanilla ice cream! The Royal Highland Show runs from Thursday 20th to Sunday 23rd June 2024. You can find more information about it and buy tickets here. You may see Rosalind there with her microphone if you make it along! Learn more about your ad choices. Visit megaphone.fm/adchoices

To say Oliver Ridgeway is well traveled is a gross understatement. After getting his start washing dishes in his dad's restaurant, at 20 years old he got a job cooking on the Queen Elizabeth II cruise liner, which traveled from England to New York city. That ship took him all over the world over two years, and taught him how to cook and how to organize.  That organization would be vital as he went on to cook for Athletes and VIP sponsors at the Olympic Games in Sydney Australia 2000 and the Winter Games in Utah in 2002. But his cooking travels didn't stop there, New Orleans, the Caribbean, New York at one of it's finest hotels, Santa Fe, Oliver honed his skills and his management cooking for the rich and famous in high pressure environments.  Now he is the Chef/Owner of the upscale but welcoming to all Sacramento haberdashery, Camden Spit & Larder, which serves as a place where you can have a beautiful anniversary dinner just as easily as you can grab a burger and a salad before a Kings game.  Listen to Oliver's amazing journey across the globe and how he ended up settling down in Sacramento, making a name for himself as one of the most respected chefs in town. Visit Camden Spit & Larder's website and Instagram   Follow Dine One Six on Instagram Email us: max@dineonesix.com or neill@dineonesix.com Visit our website dineonesix.com

The party encounters a mysterious force as it fights to discover Mitch's fate.WebsiteDiscordTwitterPathfinder Second Edition and the Kingmaker Adventure Path are published by Paizo."Take the Lead" and other featured music were composed by Kevin MacLeod and licensed under Creative Commons by: Attribution 4.0 License.All ambiances were composed by Michael Ghelfi Studios.The Zero Check are committed to providing an inclusive and respectful experience to all listeners, but we also recognize and acknowledge that we are limited by our individual frames of reference. If we misstep, please let us know. Email all feedback to feedback@zerocheckpodcast.com.Thank you for listening to The Zero Check.

On this episode, Joe chats with twin sisters Sarah and Boo Simms, co-owners, and the culinary and creative duo behind Lady & Larder – the renowned Los Angeles-based specialty cheese shop credited with initiating a global grazing board movement in 2016. Lady & Larder was founded on their deep respect for American and California-made seasonal ingredients, with the goal of elevating the producers and cheese makers' stories behind the stunning cheese and charcuterie boards and sandwiches.Photo courtesy of Jenna Jones.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Ever found yourself bewildered in the produce aisle, mistaking cilantro for parsley? We've been there, and during our latest gabfest on Sweet Tea and Tacos, Dave and I share that laugh-out-loud tale, among others, as we reminisce about the Thanksgiving sides that have graced—and sometimes disgraced—our holiday table. Tune in for a hearty serving of nostalgia as we chat about the recipes handed down through generations, like the secret to the perfect Southern dressing and the surprisingly simple pleasure of whipping up fresh cranberry sauce. Trust us, you'll come away with not just stories to chuckle over but also a slew of tips to make your feast unforgettable.Moving from the mishaps to the mastery of the Thanksgiving spread, we tackle the revered tradition of gravy-making. It's not just about getting that white sauce base right—it's a culinary expedition to craft the silkiest, most flavor-packed accompaniment for your turkey (or roast, if you're us). And if you've ever pondered the perfect way to entice picky eaters to try brussel sprouts, you won't want to miss the revelations we bring to the table. So, pull up a chair, pour yourself some sweet tea, and indulge in the warm, delightful banter that is Sweet Tea and Tacos, where we're serving up more than just food—we're dishing out a feast for the soul.Support the show

The party makes a grisly discovery underneath Hargulka's Stronghold.WebsiteDiscordTwitterPathfinder Second Edition and the Kingmaker Adventure Path are published by Paizo."Take the Lead" and other featured music were composed by Kevin MacLeod and licensed under Creative Commons by: Attribution 4.0 License.All ambiances were composed by Michael Ghelfi Studios.The Zero Check are committed to providing an inclusive and respectful experience to all listeners, but we also recognize and acknowledge that we are limited by our individual frames of reference. If we misstep, please let us know. Email all feedback to feedback@zerocheckpodcast.com.Thank you for listening to The Zero Check.

In our 14th episode, Josh Duke and Alex Darus, are joined by Marc Bona to unravel the expansion of Hingetown's Larder Deli into a new store offering used culinary equipment and more. Later, Peter Chakerian hops on board to help us dig into the excitement surrounding the upcoming food truck season before we visit Cleveland's ultimate condiment showdown: Bertman's Ball Park Mustard vs. Stadium Mustard.

This episode is a bonus cross post of my conversation with ⁠Nick Pendergrast⁠⁠⁠ on the 3CR ⁠⁠⁠Freedom of Species⁠⁠ radio show and podcast he co-hosts. In this, my third time as their guest (thank you!), we talk about the "Logic of the Larder" - an argument that animal farming could potentially be good for animals. You can subscribe to 3CR's ⁠⁠⁠Freedom of Species⁠ wherever you listen. ⁠⁠3CR is a community radio station based in Melbourne⁠⁠⁠, Australia. Nick and the other co-hosts have a fascinating range of guests, conversations and also music with a message. Nick has been a guest on Sentientism too - have a listen to ⁠⁠episode 88⁠⁠⁠ if you'd like to hear his thoughts about what's real, who matters and how can we make a better world. You might also be interested in Sentientism episode 156 with Peter Singer where we discuss his uncertainty about the Logic of the Larder. Sentientism is “Evidence, reason & compassion for all sentient beings.” More at ⁠⁠Sentientism.info⁠⁠. Join our ⁠⁠"I'm a Sentientist" wall⁠⁠ via ⁠⁠this simple form⁠⁠. Everyone, Sentientist or not, is welcome in our groups. The biggest so far is ⁠⁠here on FaceBook⁠⁠. Come join us there! --- Send in a voice message: https://podcasters.spotify.com/pod/show/sentientism/message

Scope, a prominent disability charity, found itself in the midst of a social media storm after criticizing a joke made by Ricky Gervais, particularly his use of the term "baldy" in reference to terminally ill children. The charity stressed that language like this has real consequences and can normalize abuse towards disabled individuals.Bill Burr got political during an appearance on Jimmy Kimmel's show. Expressing his views, Burr criticized the liberal handling of former President Trump and their perceived stupidity. Although political comedy is not a new concept, Burr's remarks ignited a discussion about the role of comedians in influencing public opinion.Confusing Comedians: Bowen Yang and Joel Kim Booster: Moving on to a somewhat lighter topic, a recent mix-up by The Hollywood Reporter drew attention to the confusion between comedians Bowen Yang and Joel Kim Booster. Despite their distinct appearances and comedy styles, the article mistakenly referred to Joel Kim Booster as a Saturday Night Live comedian, leading to disappointment and frustration among the two comedians.Chevy Chase's Unexpected Fall: Taking a detour from the world of stand-up comedy, let's talk about actor Chevy Chase. During a Q&A session after a screening of "National Lampoon's Christmas Vacation," Chase fell off the stage, seemingly by accident. The incident, captured on video, left audiences questioning whether it was part of a comedic bit or a genuine fall.Adam Sandler's Casual Encounter in San Antonio: In a more light-hearted update, Adam Sandler was spotted in San Antonio, casually enjoying a cup of coffee at Larder. The local resident, Alex, managed to get a photo with the renowned comedian, reminding us that even celebrities appreciate simple pleasures.Jacqueline Novak Gets a Netflix Special: Shifting our focus back to the world of comedy, we have exciting news for fans of Jacqueline Novak. The comedian is set to release a Netflix special, directed by Natasha Lyonne. Described as both raunchy and poignant, Novak's half-hour concert film promises to push the boundaries of stand-up comedy with its unexpected philosophical approach.Insights into Mae Martin's Dating Habits: In a candid interview, comedian Mae Martin opened up about their approach to dating. Martin emphasized the importance of being honest and clear about one's intentions, as well as recognizing the limitations of certain dating apps. They also discussed their experience with alternative relationship structures, highlighting the positives of navigating the world with an open mind.Ray Romano's New Dark Comedy Series: Renowned comedian Ray Romano is gearing up for a new dark comedy series on Netflix titled "No Good Deed." The show revolves around three families competing to buy a 1920s home that they believe will solve all their problems. Romano's portrayal of a stressed contractor looking for an escape promises to be an intriguing addition to his repertoire.Eddie Izzard Takes on Hamlet: In an exciting theatrical update, Eddie Izzard will be showcasing his versatile acting skills by portraying 23 characters in an adaptation of William Shakespeare's "Hamlet" at the Greenwich House Theatre in New York City. Izzard's ability to portray diverse roles, from scholars to lovers, promises an incredible performance for theater enthusiasts. Comedy Fantasy Camp Volume 2: For aspiring comedians or those simply looking to learn from the pros, Comedy Fantasy Camp Volume 2 offers a unique opportunity. Led by renowned comedians such as John Lovitz and Jay Leno, this camp provides valuable insights into the art of writing jokes and using words effectively.Go to TODAY TIX dot com slash dcn and use promo code dcn to get twenty dollars off your first TodayTix purchase! Support the show! Join the $2 Club! at Buy Me A Coffee: www.buymeacoffee.com/dailycomedynews www.linktr.ee/dailycomedynews Facebook group: www.facebook.com/groups/dcnpod - join us to to discuss comedy and your favorite comedians. YouTube channel:https://www.youtube.com/@dailycomedynews?sub_confirmation=1 Instagram is @dailycomedynews https://www.instagram.com/dailycomedynews/?hl=en Reddit https://www.reddit.com/r/dailycomedynews/ Web version at www.dailycomedynews.com Twitter X is @dcnpod because the person with what I want tweeted once Email: john at thesharkdeck dot com Daily Comedy News commentary includes satire and parody. Daily Comedy News is a production of Caloroga Shark Media, the leading company in short form daily podcastsThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4522158/advertisement

Separated by the mayor, the team all try to escape their bonds, get their stuff, and get out. Cal tries to match wits with a worthy adversary while Sonny learns to trust his magic a little more. Terry throws an impromptu concert and Delores faces a tough choice. CAST:Game Master...Sean DoughertySonny...Celine TrellaDelores...Brooke SimoneTerry...Justyn TrellaCal...Jake DiBlasiCREDITS:Theme Song...Ryan LoganScore...Jake Diblasi, Justyn Trella, and Kevin O'LearyEditing...Celine Trella and Sean DoughertyLogo Design...Matt MacriCharacter Art...Ash Brincka

Follow Him: @rob_levitt ABOUT HEAD BUTCHER AND CHEF ROB LEVITT: Acclaimed chef and butcher Rob Levitt first got his feet wet in the culinary world working as a dishwasher while pursuing a degree in Jazz Performance at the University of Illinois, Champaign-Urbana. Sparked by his new passion for the restaurant industry, Levitt continued to cultivate his skills at the Culinary Institute of America before landing at the Park Avenue Café in Manhattan. With a desire to move back to the Midwest, Rob relocated to Chicago and worked his way through some of the city's most popular restaurants including modern Spanish tapas spot, del Toro, Michelin-starred North Pond and acclaimed Italian eatery 312 Chicago before opening his first restaurant Mado, with his wife Allison in 2008. After three years of critical acclaim, the duo took the next step and opened The Butcher & Larder, Chicago's first local, sustainable, whole animal butcher shop, which has been recognized for excellence in its craft by Food & Wine, GQ, The Travel Channel, The Food Network, The Good Food Awards and more. In 2015, Levitt joined Chicago-based Local Foods, to share knowledge and further expand The Butcher & Larder's offerings with café, retail and wholesale distribution opportunities. After nearly 20 years mastering his skill and with nine years of butcher experience under his belt, Levitt eventually caught the attention of James Beard Award-winning Chef Paul Kahan, landing the coveted role of head butcher and chef of One Off Hospitality's beloved Publican Quality Meats. Expanding upon Kahan's signature "snout to tail” approach to butchery, Levitt captains the culinary program at PQM, creating a seasonal menu featuring rustic soups, gourmet salads, and sandwiches, while mastering an array of natural and organic meat products, house-made sausages and more at Chicago's critically acclaimed butcher shop, neighborhood café, bakery and gourmet market.

The post The Larder by Judy Brown appeared first on A Mouthful of Air.

Chefs Tiffani Ortiz & Andy Doubrava are the team behind Slow Burn. A traveling Popup Restaurant That specializes in using ingredients from their Larder and new techniques learned along the way. Chef Nico Pena is the Newly named Executive Chef of Octavia in San Francisco A Restaurant by Melissa Perello. Nico is no stranger to Sucio talk having been on the show a total of 3 times including this one. Shoutout to my boy for supporting and rightfully claiming his spot as a badass Chef in the Bay Area food scene. This roundtable has been made possible by Nico and for that I am forever grateful. The Chefs Sucio talked about pricing pop-ups traveling as a restaurant collaborating on the menu the menu breakdown sustainability chef lineage what the future dining room table looks like & Chefs they admire and would work for. Suciotalk.com #cooks #chefs #cooking #pop-ups #foodpodcast #chefpodcast #conversations #havingfun --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Taylor Lovelace is the head chef at J.J. Pfister Distilling Company but her love affair with cooking started when she interned at The Kitchen while in culinary school. It was actually years before when she would chauffeur her parents to the famed restaurant that she got to try the food when the staff would feed her the menu in the back of the restaurant while her parents dined.    Taylor went on to hit Sacramento hot-spots like Localis, Echo and Rig and Camden Spit and Larder before landing at J.J. Pfister as the head chef. Now she spends her time elevating sandwiches and salads into saucy flavor bombs.    We answer many important questions in the episode from which is better: waffles or pancakes? What does M.C.B. stand for? And what makes a good sandwich?   Check out JJ Pfister's website and Instagram   Visit the podcast website at dineonesix.com   Follow us on Instagram   Comments, questions or suggestions? Email us at max@dineonesix.com or neill@dineonesix.com 

Lay of The Land's conversation today is with Jeremy Umansky, the renowned chef and owner of Larder!Larder Delicatessen and Bakery — as it's known in full — is a staple and favorite of many here in Cleveland, housed in the historic Ohio City Firehouse, where the from-scratch Eastern European deli embodies Jeremy's philosophy with a focus on the use and promotion of sourcing and foraging local and wild food, cooking as seasonally as possible, with minimal to no ecological impact on the environment, all without sacrificing on intensity and deliciousness of flavors and the overall experience.Larder was nominated by the James Beard Foundation as the Best New Restaurant in America in 2019 and Jeremy was further recognized as Best Chef: Great Lakes in 2020 and in 2023 with his wife and co-owner, Allie La Valle-Umansky!Jeremy has a fascinating mind and it was a genuine pleasure to hear his thoughts on things far beyond the realm of Larder — although we do talk a lot about Larder too and his interests in mushrooms and foraging, Koji, fermentation, culinary technology, sustainability, Cleveland's food scene, fulfillment, his motivations and much more — this perhaps was of the most wide-ranging and varied conversations we've had on the show so far, and as a big fan of Larder myself, I had a lot of fun learning a lot more about Jeremy and his story. Hope you all enjoy my conversation with Jeremy Umansky--Learn more about Larder — https://larderdb.com/about/Follow Larder on Instagram — https://www.instagram.com/larderdb/Follow Jeremy Umansky on Instagram — https://www.instagram.com/tmgastronaut/Follow Jeremy Umansky on Twitter @TMGastronaut — https://twitter.com/TMGastronaut--Connect with Jeffrey Stern on LinkedIn — https://www.linkedin.com/in/jeffreypstern/Follow Jeffrey Stern on Twitter @sternJefe — https://twitter.com/sternjefeFollow Lay of The Land on Twitter @podlayofthelandhttps://www.jeffreys.page/

The Fat One can't find his words (downtown) but muddles through a recap of his day, a reminder of the #1 Fan deadline, the coupon and several voiceletters. Happy International Port Wine Day.

On the Being Home With Hunker podcast in December, host Laurie Gunning Grossman spoke with Cass Aarssen from Clutterbug on clever ways to help keep our homes feeling organized; sisters Sarah and Boo, owners of the Los Angeles-based cheese shop, Lady & Larder offered tips on how to build a cheese board; Lauren Hayes from Wooden Spoon Herbs shared ways to boost our wellbeing; and we featured a recap from my chat with Leanne Ford on giving ourselves permission to create.We're giving you short clips from each conversation, basically a taste of who we had on the show and the topics we talked about. So, enjoy this recap. If you're interested in hearing the full episodes, you can find them right here on the Being Home With Hunker podcast. LISTEN TO THE FULL EPISODESBeing Home With Clutterbug's Organizing Expert (Cass Aarssen)Being Home With Cheese Board Experts (Lady & Larder Founders Sarah and Boo)Being Home With Spoon Herbs (Lauren Haynes)Being Home With FEEL FREE Magazine Creator (Leanne Ford) READ ABOUT OUR GUEST ON HUNKER Cass Aarssen: Decluttering Your Home Is About Self-EmpowermentLady & Larder: How to Build Cheese Boards at HomeLauren Haynes, Wooden Spoon Herbs: On Herbalism, Health, and Being HomeLeanne Ford: How to FEEL FREE at Home MORE ABOUT LAURIE GUNNING GROSSMANInstagram: @laurie.gunning.grossmanEmail: Laurie@hunker.comLinkedIn: @lauriegunninggrossmanTikTok: @laurie.gunning.grossman ABOUT THIS PODCAST From the magical to the practical, Being Home With Hunker is a podcast for home dwellers who crave transformation and inspiration in their home.For more information about this episode, or other podcast episodes, visit Hunker.com/podcast.This podcast is produced by Laurie Gunning Grossman.Being Home With Hunker is recorded and mixed at Night Shift Audio.Theme music by Jonathan Grossman.Show art designed by Mory Men. ABOUT HUNKERHunker inspires and empowers you to create a space that expresses who you are, shows off your unique style, and makes your life happier and more productive.Visit us, follow us, learn more.Website: HunkerInstagram: @hunkerhomeTikTok: @hunkerhomeFacebook: HunkerHomeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Foodies, you'll love this quick tip episode!The founders of Lady & Larder, a boutique cheese shop in Santa Monica, California share a few quick and helpful tips on how everyone can create beautiful cheese boards. Let the eating and entertaining begin!Sara Simms and Boo Simms Hendrick are our guests.LISTEN TO THE FULL EPISODEBeing Home With Cheese Board Experts (Lady & Larder Founders Sarah and Boo) LEARN MORE ABOUT LADY & LARDER Website: Ladyandlarder.comInstagram: @ladyandlarderTake Their Class: Virtual Cheese and Charcuterie Board Class Send a Gift: The Gift Shop CONNECT WITH ME, LAURIE GUNNING GROSSMANHave questions? Find me here:Instagram: @laurie.gunning.grossmanEmail: Laurie@hunker.comLinkedIn: @lauriegunninggrossman ABOUT THIS PODCAST For more information about this episode, or other podcast episodes, visit Hunker.com/podcast.This podcast is produced by Laurie Gunning Grossman.Being Home With Hunker is recorded, edited, and mixed at Night Shift Audio. Jonathan Grossman is BHWH's audio producer.Theme music by Jonathan Grossman.Show art designed by Mory Men. ABOUT HUNKERHunker inspires and empowers you to create a space that expresses who you are, shows off your unique style, and makes your life happier and more productive.Visit us, follow us, learn more.Hunker: Hunker.comInstagram: @hunkerhomeTikTok: @hunkerhomeFacebook: @hunkerhomeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on the Being Home With Hunker podcast Laurie Gunning Grossman is talking with cheese and charcuterie board experts, Sarah Simms and Boo Simms Hendrix from Lady & Larder.Lady & Larder is a boutique cheese shop in Santa Monica, California. If you're unfamiliar with their boards, you really need to go to their website and to see their cheese, charcuterie, fruit, and vegetable boards, which are true pieces of edible art.Sarah and Boo, who are twin sisters, grew up in the world of hospitality and in a family who connected over cooking and sharing meals. Now with Lady & Larder, they say that they're storytellers — the way they sell cheese is by telling the stories of the humans who made them. For them, this is a huge piece of the pie.In this conversation, they share expert tips on how people can build their own cheese and charcuterie boards, including how much food you'll need, and why it's important to source locally and seasonally when possible. They also share some thoughts on pairings — which drinks pair best with certain cheeses, and the board trend that they are excited about right now.Oh, and we also touch upon a hot button topic: how we should be wrapping and storing our cheese. LEARN MORE ABOUT LADY & LARDERWebsite: Ladyandlarder.comInstagram: @ladyandlarderTake Their Class: Virtual Cheese and Charcuterie Board Class Send a Gift: The Gift ShopOTHER EPISODES YOU MIGHT ALSO LIKEHoliday Entertaining Ideas: Charcuterie Boards, Table Settings & Leftovers (Tips I Shared on Good Day New York)Being Home With a Home Editor's Costco Shopping Tips (Anna Gragert)Being Home With a Filipino/Polish/American Rum Maker (Alexandra Dorda)Being Home With Golde Superfood Founder (Trinity Mouzon Wofford) CONNECT WITH ME, LAURIE GUNNING GROSSMANHave questions? Find me here:Instagram: @laurie.gunning.grossmanEmail: Laurie@hunker.comLinkedIn: @lauriegunninggrossman ABOUT THIS PODCAST For more information about this episode, or other podcast episodes, visit Hunker.com/podcast.This podcast is produced by Laurie Gunning Grossman.Being Home With Hunker is recorded, edited, and mixed at Night Shift Audio. Jonathan Grossman is BHWH's audio producer.Theme music by Jonathan Grossman.Show art designed by Mory Men.ABOUT HUNKERHunker inspires and empowers you to create a space that expresses who you are, shows off your unique style, and makes your life happier and more productive.Visit us, follow us, learn more.Hunker: Hunker.comInstagram: @hunkerhomeTikTok: @hunkerhomeFacebook: @hunkerhomeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Summary: Julie-Roxane explores her life-long love affair with food and how it has become one of her spiritual practices.Mentioned in this Episode:Slowdown FarmsteadSupport this podcast:Discount link to purchase organic, raw ceremonial-grade cacao ethically sourced in Guatemala (a portion of proceeds support this podcast)Become a patron at: https://www.patreon.com/thefaroutcoupleMake one-time donation with PayPal (our account is aplambeck22@gmail.com)Leave a review on iTunes!Share this episode with a friend! :DConnect with us:Website: www.thefarout.lifeEmail us at info@thefarout.lifeWild Within @ www.thewildwithin.orgCredits:Intro music: "Complicate ya" by Otis McDonaldOutro music: "Running with wise fools" written & performed by Krackatoa (www.krackatoa.com)

A taste of opulence that supported generations of Chinese through an age of scarcity.Click here to read the article by Siyi Chu.Narrated by Kaiser Kuo.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Twins and business partners, Boo and Sarah Simms share with us about their “little cheese shop”, Lady and Larder, and what makes everything taste so much better. These sisters have done incredible things from partnering with Williams Sonoma to getting featured in Wall Street Journal. Just a few accomplishments among being mothers and entrepreneurs who support hyper-local sustainable food culture.  We discuss eating seasonally and locally, the flavor gap, and what it means to find a sense of place. Boo and Sarah have incredible hearts for community and bringing gardening, local farming, and cheese-ing to the table. You will LOVE them.    For more information on Lady and Larder: www.ladyandlarder.com For more information on Bailey Van Tassel: www.baileyvantassel.com   Check out Bailey's monthly gardening membership, The Kitchen Garden Society here: www.thekitchengardensociety.com    If you're loving the podcast, subscribe and leave us a review! We are so grateful that you're here!   

This week we are in beautiful Lanarkshire, in the heart of Scotland, an area with a long tradition of food production. Rosalind went along to visit some of the businesses who now make up Lanarkshire Larder, a regional food group that includes food and drinks producers, restaurants, cafes, pubs, hotels and farm shops, all of whom share a passion about the provenance and quality of products they sell.First up, everyone's favourite - cheese. Rosalind met Selina Cairns who runs Errington cheese and who founded Lanarkshire Larder.Next up was a visit to Thankerton farm to speak to owner Michael Shannon who rears and produces all the meat for his butchers and supply shop - Damn Delicious.Moving on to Strathaven, Rosalind sat down with Theo Giameos, owner of Roasted. His business ethos is very much focussed on sustainability, locally sourced products, socially consciousness and environmentally friendly practices. Finally you'll hear Rosalind chatting to Andrew and Linda Smellie of Greenhall Country Cafe and Farm Shop. They have been growing and expanding a business; the original idea for which was born at a dinner party where they served crocodile, ostrich and wagu beef.

Avid gardener Traci Hildner loves the Pacific Northwest's climate and soil because it allows affectionatos like her to grow a variety of fruits and vegetables, all filled with fabulous taste and nutrition. But Traci also was interested in keeping as much of the crop as possible and not wasting much, if any of her bounty. And so, she began researching the preservation of our great variety of foodstuffs and has become a leading expert on the subject. So much so she started her own business to teach and encourage others to share her passion for revering the food harvest and making sure it all was consumed. Her company, The Lucky Larder, LLC, takes a bit of explanation. The word lard may conjure up visions of clogged arteries, but the word larder actually translates to pantry; the storage of food for off season, hard times or even emergencies. Traci started her company in early 2015 after years of self-tutoring in the art and science of canning and preserving. That education came with the purchase of she and her husband's first home, which led to the planting of her first garden. Excited after the harvest of her first year's crop, Traci expanded her garden for the next harvest. That move led to an oversupply of fresh food and Traci was faced with the reality of throwing away the unconsumed portions. Then around 2013, she went through Oregon State University's Master Food Preservation program and her certification became the foundation for the business. This same extension program reaches out to all families to assist in helping them stretch their food supplies. And they can be reached via phone or email by the general public. Part of the key to Traci's success with The Lucky Larder is the business is built on teaching and that is a big part of her background. She taught high schoolers for 15 years and loved it. In fact, if she had not gotten dissatisfied with the “larger system” she would still be there. But it gave her a background in handling a class and measuring their progress. Her classes are mostly hands-on, as Traci feels that is the best way to reinforce learning and drive it to the visceral level. Her classes have been given in the university and college campuses around the state and she does private classes as well. Traci puts on special events and signing up can be done easily on her website. Her exciting news is hopefully she will be moving into a bricks and mortar space soon, which will allow her to offer more classes at a consistent location. Traci's personal garden grows more fruit and vegetables than can be listed here but suffice it to say her variety and range make her imminently qualified to assist any gardener anywhere. Follow Traci's two Instagram accounts: @luckylarderpdx and @kitchenculturepdx.

Sucio Talk Presents Something new! After Service. For All The Restaurant Staff Getting Out Late. Looking Forward To More Of These. I Want To Send A Shoutouts To The First Panel Of Chefs Ever On Sucio Talk. We Talked Ingredients/Farmers markets/Burns/Cuts/Aspiring To Be Better And Build Community Around Us Through Food & Technique. Real Honest Opinions From Real Hospitality Professionals Only On Sucio Talk!! Chef Nico Peña All Of The Past Episodes Will Be Back In Due Time. Follow & Subscribe #1 Hospitality Podcast In The World #sucio.talk #suciotalk #suciotalkpodcast #david.sucio #davidguilloty #chefdavidguilloty #boricua #puertorico #100x35 #420 #foodie #chefs #chef #cook #cooks #cooking #cuisine #history #travel #entrepreneur #food #love #brownchefs #foh #boh PEACE! --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Hello there and welcome to our wonderful adventure! We invite you to return with us in in our second season, as we continue to discover ourselves and each other through silly role play and bad rolls.

May 4th, 2022 – Rebecca King, aka The Bad Jew, made a return back to her original home in Cleveland, Ohio. The past few years, Rebecca has been hard at work getting The Bad Jew going out in her new home in LA and she has had great success introducing her “Porkstrami” to the west coast folks…and anyone she runs into along the way. On this particular day, we met up for a quick lunch at my pal Jeremy Umansky's restaurant, the multiple time James Beard nominated Larder Delicatessen on the west side of Bomb City, USA! After lunch, we hit the coffee shop next to Larder where we recorded this podcast. Thanks to Rebecca for taking the time to speak with me, share her passion for food, business and, most of all, the porkstrami!! Her passion for pork and for The Bad Jew is infectious, undeniable , and perhaps, unstoppable!

May 4th, 2022 - Rebecca King, aka The Bad Jew, made a return back to her original home in Cleveland, Ohio. The past few years, Rebecca has been hard at work getting The Bad Jew going out in her new home in LA and she has had great success introducing her "Porkstrami" to the west coast folks...and anyone she runs into along the way. On this particular day, we met up for a quick lunch at my pal Jeremy Umansky's restaurant, the multiple time James Beard nominated Larder Delicatessen on the west side of Bomb City, USA! After lunch, we hit the coffee shop next to Larder where we recorded this podcast. Thanks to Rebecca for taking the time to speak with me, share her passion for food, business and, most of all, the porkstrami!! Her passion for pork and for The Bad Jew is infectious, undeniable , and perhaps, unstoppable!

Chad Yarish served as the Dungeon Master for the RSC's very first Dungeons & Dragons campaign – certainly the very first one we recorded for a podcast. While long by podcast standards, this was incredibly short for a D&D campaign, and features the importance of a working knowledge of vampire lore; dead guys both talkative and disappearing; a surprising and very special appearance by the Bardic composer of Guys and Dolls; the difficulty of choosing between the Rooms of Weeping, the Larder of Ill-Omens, and the Pantry of Pleasure; inexplicable and unconscious invocations of Once Upon a Mattress; and the heroic and cathartic power of invoking the Brown Noise. (Length 1:05:11) The post RSC D&D One-Shot appeared first on Reduced Shakespeare Company.

These ladies are putting our sister relationship to shame! In this episode we interview twin sisters, Sarah & Boo Simms, owners of Lady & Larder. You can thank them for being one of the forces that started the charcuterie board trend that's all over social media right now! Sarah & Boo are big on family and they talk to us about how they balance their work and personal relationship. They also talk about how they supported each other when Sarah was diagnosed with cancer last year. The story makes us just as emotional now as when we heard it the first time, but it's a great reminder to not only stay on top of your health, but to also advocate for yourself when you know something isn't right. Get ready to cry, laugh and take notes because these sisters are dropping serious gems that you won't want to forget! For full notes, visit http://supermamas.com Like us on https://www.facebook.com/supermamaspodcast/ Double tap on https://www.instagram.com/_supermamas/

Rancher Daniel Sinton of Avenales Ranch & Winery (Instagram: @avenalesranch) and Jensen Lorenzen of Larder Meat Co. (Instagram: @lardermeatco) come on the podcast to talk about their personal experiences with the imminent unsustainability of the nation's meat supply chain, and what we as consumers can do to move markets. From Jensen and Daniel: What can be done now by everyone who hears this episode in three practical steps: Education. Website: The Sustainable Dish Book: “The Sacred Cow” by Diana Rogers Podcast: “Beyond Labels with Joel Salatin and Dr. Sina McCullough” Podcast: “The Daily: Who Do You Want Controlling Your Food?” Buy local. Start with meat and vegetables by going to farmers' markets or by supporting online food delivery businesses that align with these principles. Note: Consumers should be aware of brand “greenwashing” and look for transparency in sourcing. Links to suppliers are a key indicator of sourcing transparency above profit-driven motive. Course-correct in other actionable areas. Continue to invert your “personal supply chain” out of the grocery store and into your local food-shed. Beyond meat and vegetables, start sourcing local bread, cheese, coffee, wine and beer, grains, etc. Put your money where your mouth is and move markets.