Podcasts about local ingredients

Lisa Herlinger is a trained chef turned entrepreneur who launched her gourmet ice cream sandwich company at the Portland Farmers Market back in 2004. More than two decades later, it's a thriving business with wholesale grocery and convenience store distribution, spreading joy and dominating frozen novelty aisles nationwide. Tune in to hear about Ruby Jewel's growth as we share: Lisa's commitment to locally sourced ingredients  Finding the balance between quality and price The value of sampling at markets Financial considerations of scaling to wholesale

Exploring the Culinary Diversity of Indianapolis with Youssef and Ariel In this episode of the Okayest Cook Podcast, host Chris Whonsetler interviews chefs Youssef Boudarin and Ariel Hendrickson about their culinary experiences and involvement in the Indianapolis food scene. The discussion covers their work at Bluebeard, their collaboration on various food events such as the Epicurean Festival and MOkAO Coffee and Chocolate Festival, and the importance of supporting local and international cuisines. They emphasize the significance of good ingredients, community support, and cultural diversity in enriching the food landscape. The episode also highlights the challenges faced by immigrant chefs and the importance of curiosity and open-mindedness when it comes to trying new foods. Find Ariel: Social: https://www.instagram.com/ Find Youssef: Social: https://www.instagram.com/ Event Links:  https://www.instagram.com/mokao_indy/ https://www.instagram.com/epicureanindy/ ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Casual Banter 00:32 Welcome to the Okayest Cook Podcast 00:45 Meet Youssef and Ariel 01:03 Seasonal Weather Woes 02:23 Foraging and Local Experts 07:56 Notable Meals of the Week 09:05 Epicurean Festival and Community Support 19:43 The Art of Coffee and Chocolate 32:21 The Struggles and Triumphs of Immigrant Chefs 33:41 Supporting International Chefs and Restaurants 34:26 Epicurean: A Platform for Diversity and Inclusion 39:03 The Importance of Genuine Support for Small Businesses 41:57 Expanding the Reach of Epicurean 51:52 The Value of Local Ingredients and Farmers Markets 56:08 Upcoming Events and Final Thoughts Mentioned in Episode:  French Toast Recipe: https://www.okayestcook.com/recipes/milk-bread-french-toast Harder Brunch Guide & Anchor: https://open.spotify.com/episode/0XrzZJCypWQo2BdRTRUSMf?si=2fecfd02c06b4f33 Peony Festival: https://www.indianapeonyfestival.com/ More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

What We Learned In This Episode of the Red Dirt Agronomy PodcastThe Importance of Delivery Points: Producers need accessible locations to deliver diverse products like white wheat, mung beans, and sesame. Without these nearby delivery points, it's unrealistic to expect them to participate in niche markets.Having accessible delivery points is crucial for producers, especially for specialty crops. Producers need a place to deliver their products quickly and efficiently during harvest.Bridging the Gap Between Agriculture and Food: One of the biggest challenges is connecting production agriculture with the food industry. Farmers think in bulk, but the food business requires consistent supply and specific standards.Bridging the gap between agriculture and the food industry involves addressing differences in how each operates. Farmers typically deal in bulk, while the food industry needs a consistent, year-round supply that meets specific safety and quality standards.The Role of Infrastructure: Infrastructure, especially cold storage, is critical for family farms building direct-to-consumer beef programs. The lack of available infrastructure in rural areas is a significant bottleneck.Infrastructure, particularly cold storage, is essential for family farms aiming to sell beef directly to consumers. The scarcity of such infrastructure in rural areas poses a major challenge.The Consumer's Growing Interest: Consumers are increasingly interested in where their food comes from and are seeking cleaner ingredients. This trend presents an opportunity for local and regional food systems.Consumers are showing more interest in the origins of their food and are actively seeking cleaner, healthier options. This growing awareness creates a significant opportunity for local and regional agriculture.The Franchisable Ecosystem Model: The model Brady is developing—small ecosystems with post-farm infrastructure, delivery points, and value-added processing—can be replicated across the country.Brady's approach of creating small, localized ecosystems with essential infrastructure can be scaled and replicated nationwide. This model supports local agriculture by adding value to specialty crops.The Need for Risk Management: Managing risk is crucial, especially with specialty crops that lack traditional futures contracts. Hedging through contracts with the next point in the supply chain is essential.Effective risk management is vital, particularly for specialty crops without established futures contracts. Securing contracts further down the supply chain helps mitigate potential losses. RedDirtAgronomy.com

Grilled Cheese with a Twist: Lunch and Jam with New York First Lady Silda Wall Spitzer Join us for a delightful culinary and conversational journey with Silda Wall Spitzer in her Hudson Valley home. In this episode, we explore Silda's gourmet jam business and taste a unique grilled cheese featuring brie and blueberry elderflower jam. Silda shares memories of how her jam-making journey began, her experiences as the former First Lady of New York, and her ongoing passion for sustainability and community service. Discover the blend of flavors in Silda's Jam, the ethos behind her entrepreneurship, and the stories that continue to inspire her work. 00:00 Introduction to a Gourmet Grilled Cheese 01:06 Meet Silda Wall Spitzer 01:42 The Origins of Silda's Jam 05:43 From First Lady to Jam Entrepreneur 06:29 Balancing Public and Private Life 10:05 Sustainability Initiatives in the Executive Mansion 13:18 A Diverse Career Beyond Albany 15:29 Innovations in Jam Making 17:53 Local Ingredients and Community Impact 19:19 Conclusion and Tasting the Grilled Cheese 21:44 Final Thoughts and Farewell

In this new episode of The Green Spoon, we journey into the heart of Japan's sustainable food practices with Chef Keiko Kuwakino. Known for her expertise in vegetable-based cuisine and unwavering commitment to sustainability, Chef Kuwakino takes us through her incredible journey, her passion for foraging, and her mindful approach to creating dishes that honor nature's bounty. Learn how she transforms locally sourced, organic ingredients into unforgettable culinary masterpieces while maintaining a harmonious relationship with the environment. Join us for an inspiring conversation about eco-conscious dining, the challenges and opportunities in Japanese cuisine, and the future of sustainable gastronomy. About Chef Keiko Kuwakino Keiko started her career as a therapist, gaining experience in Australia and India and learning about Ayurveda and Ayurvedic cuisine. She previously worked as a chef at a vegan restaurant in Tokyo and moved to Minami-uonuma to work at Satoyama Jujo, where her specialty is locally sourced ingredients, mountain vegetables, and body-healing spices. Appointed to head chef at Satoyama Jujo in 2018, she won a Michelin star in 2020 and was awarded 15.5 points by Gault Millau in 2021. She was nominated as one of Japan's 100 best chefs and restaurants by Hitosara in 2022 and We're Smart's the "world's best female vegetable chef" in 2023. Episode Breakdown 00:00 Welcome to The Green Spoon 00:35 Meet Chef Keiko Kuwakino 01:55 Keiko's Journey to Becoming a Chef 04:19 Sustainability and Foraging in Niigata 06:09 The Essence of Satoyama Cuisine 07:03 Incorporating Nature into Culinary Art 14:13 Challenges and Innovations in Japanese Cuisine 19:07 Advice for Aspiring Chefs 20:18 Future Visions and Final Thoughts 31:58 Subscribe for More Food Tech Insights

In this episode of the ROCC Pod, we sit down with Siri Pipat, the owner of Kacha Thai Market, to discuss her passion for authentic Thai food, her restaurant's unique concept, and her experiences as part of the Royal Oak community. Siri shares her personal journey of moving to the U.S. over 20 years ago and her struggle to find Thai food that matched the flavors she grew up with. That challenge inspired her to create Kacha Thai Market, a restaurant focused on bringing authentic Thai street food to Michigan while incorporating local ingredients. She emphasizes the importance of using fresh, local produce and meats while still importing essential Thai ingredients, like tamarind and palm sugar, to maintain authenticity.One of Kacha Thai Market's standout dishes is their Pad Thai wrapped in a delicate omelet, a unique offering inspired by a Michelin-starred restaurant in Thailand. Siri takes pride in offering a dish that's both visually stunning and true to Thai culinary traditions, something rare to find in the U.S.Beyond serving food, Siri is passionate about fostering connections between different cultures and communities. She's actively involved in local chamber events and has collaborated with other ethnic restaurants for special cultural nights. Siri also uses her platform to educate others about Thai history and food, including how certain dishes came to represent Thai national identity.Siri also touches on the importance of social media marketing in the competitive restaurant industry. She's still learning the ropes of social media but leverages influencers to promote her restaurant. She envisions Kacha Thai Market as more than just a place to eat—it's a small taste of Thailand, brought to life through authentic flavors, cultural decor, and community engagement.As the conversation winds down, Siri mentions her future plans, including promoting Thai culture further and continuing to innovate her offerings. She also assures listeners that her restaurant caters to a wide range of dietary needs, including vegan and halal options, ensuring that everyone can experience the rich flavors of Thailand.Kacha Thai Market: kachathaimarket.com Learn more about the Royal Oak Chamber of Commerce: https://www.royaloakchamber.com/Connect with our hosts:Jon Gay from JAG in Detroit Podcasts - http://www.jagindetroit.com/Lisa Bibbee from Keller Williams - http://soldbylisab.com/

In this episode, I'm thrilled to welcome back Allison DeFlumeri from Immortalata, who was just named Best Nutritionist in Biddeford for 2024, alongside Katie Cellucci, private chef and founder of Mangia Kitchen. We dive into their exciting collaboration, how they're transforming clients' health through personalized nutrition and gourmet meals, and the incredible growth of their businesses. Tune in to hear how they're making a difference in the community and what's next for them! 00:00 Welcome and Introductions 00:34 Allison's Business Achievements 01:19 Katie's Culinary Journey 04:13 Collaboration Between Immortalata and Mangia Kitchen 08:27 Local Ingredients and Meal Design 14:53 Community Involvement and Future Plans 17:21 Tips for Meal Prepping at Home 20:22 Exciting Developments at Immortalata 24:04 Conclusion and Gratitude EPISODE LINKS Immortalata Website: www.immortalata.com Mangia Kitchen Website: www.mangiakitchenme.com PODCAST LINKS

If you're enjoying About the Journey, we think you'll love Longer Tables with Chef José Andrés. Each episode, world renowned chef José Andrés welcomes friends from the worlds of culinary and creative arts, politics and media to pull up a chair at the table. Together, they dig in to find out how food shapes the world and makes us who we are.This week, we're rolling José's conversation with Asheville, North Carolina-based chef and restaurateur Katie Button. Katie's journey started with the moment she decided to leave her PhD in neuroscience to pursue her passion: food. She shares the story of her pivot — and how José's team took a chance on hiring her. That moment opened up Katie's world, allowing her to fall in love with the flavors of Spain.Listen on to hear how Katie nurtured that love to create a Spanish tapas restaurant in Asheville that marries local ingredients with beloved traditional Spanish dishes.  About the Journey is a podcast produced by Marriott Bonvoy Traveler, AT WILL MEDIA, MNTRA, and Oneika Raymond. Listen and follow the show here.To read full episode transcripts from About the Journey and see photos of each featured destination, head to About the Journey on Marriott Bonvoy Traveler. Starting this season, you can watch full videos of each episode on the Marriott Bonvoy YouTube channel.

Join us as we talk with Jessica Riles, UF/IFAS Agriculture and Sustainable Food Systems agent in Collier County, and chair of the Southwest Florida Small Farmer Network. Jessica shares her transition from local government to supporting small farmers, discussing the importance of community support, relationship-building, and how the Southwest Florida Small Farmer Network connects farmers with vital resources.We also dive into the challenges small farmers face, like labor shortages and high land costs, and explore innovative solutions like the Southwest Florida Fresh initiative. Jessica highlights how strategic planning, marketing, and collaboration are empowering local farmers and strengthening sustainable food systems in the region.Thursday September 26 Fall Southwest Florida Small Farmer Network MeetingSupport the showWe hope you enjoyed the episode! Please help us continue to produce more valuable content by subscribing to our Fresh Take Podcast Series! Subscribe here SPONSORSHIP OPPORTUNITY- Learn more about the many benefits of becoming a Sponsor of Florida Organic Growers! Your contribution will not only help to advance an organic and sustainable future but gain brand awareness through our growing audience. If you are interested, click here

“The individual decision is the difference maker.” —Becky Selengut   Our local markets and farms are brimming with a diverse array of ingredients. Yet, many of us pass them by because of their peculiar appearance or because we may be unsure of how to incorporate them into our cooking. But, by moving past our assumptions of how food should look like and embracing the unique qualities of these “ugly” and “misunderstood” vegetables, we can unlock a world of delicious, nutritious possibilities and transform our palates and perspectives while forging a deeper connection to the land.   Becky Selengut is an author, chef, and educator who has dedicated her career to inspiring home cooks to embrace overlooked, locally-sourced ingredients. Through her books, cooking classes, and advocacy work, Becky encourages people to look beyond the familiar and explore the diverse array of produce available in their own communities.    Join the conversation as Justine and Chef Becky highlight specific examples of overlooked local ingredients, the reasons these ingredients are often misunderstood, the importance of curiosity, experimentation, and a willingness to try new things when it comes to expanding our culinary repertoire, the impact of individual food choices, the divide between eating organically versus domestically, and how eating locally contribute to sustainability and improved local food systems.   Meet Becky:  Becky Selengut is an author, instructor, podcaster, and chef based in Seattle. Her books include: Misunderstood Vegetables, How to Taste, Shroom, Good Fish, and Not One Shrine. Selengut is the co-host of the local foods podcast Field to Fork. When Selengut is not the chef aboard the M/V Thea Foss, she forages, makes a mean Manhattan, and shares her life with her wife April Pogue, their lovably loony pointer mix Izzy and their semi-feral gray floof Jinx.    Website Facebook X Instagram YouTube Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 00:34 Misunderstood Vegetables  07:29 “Ugly Vegetables” for Global Problems   13:14 Eating Locally and Sustainably  19:38 Organic vs Local 23:00 Individual vs Systemic Change 28:55 Reduce Plastic  

In this episode of "The Truth in This Art," host Rob Lee interviews Jesse Sandlin, a renowned chef and owner of several Baltimore restaurants, including Bunny's, Sally O's, and The Dive. Jesse shares her culinary journey, emphasizing the importance of community support and the use of local, high-quality ingredients. They discuss her inspiration behind Bunny's unique concept of fried chicken and champagne, the distinct identities of her restaurants, and the significance of seasonality in menu planning.About Our Guest: Jesse Sandlin is a celebrated chef and restaurateur in Baltimore, known for her innovative restaurant concepts and dedication to high-quality, locally-sourced ingredients. With a rich culinary background and a passion for creating unique dining experiences, Jesse has made a significant impact on the Baltimore food scene.Episode Highlights:Jesse Sandlin's Background (00:01:48): Jesse shares her background, including her upbringing, moving to California, and her experience in the culinary industry.Early Food Memories (00:04:11): Jesse reminisces about her favorite early food memories, including cooking as a latchkey kid.Culinary Journey and Vocation (00:09:45): Jesse discusses her journey into pursuing food as a vocation, including her early experiences in a professional kitchen.Key Takeaways:Seek Mentorship: Learning from experienced chefs can significantly enhance your culinary skills and inspire innovation.Stay True to Your Concept: Consistency in your restaurant's identity and execution builds a loyal customer base.Foster Community Support: Collaborating with local businesses and creatives can boost visibility and success.Embrace Seasonality: Using fresh, seasonal ingredients keeps your menu relevant and high-quality.Website and Socials:Websites: sallyos.com bunnysbaltimore.com thedivebaltimore.com X: @jessepancakesInstagram: jessepancakesFacebook: Sally O'sLinkedIn: Jesse Sandlin

Growing season is in full swing across North America and on this episode we check in with two farmers who are brewing and will discuss what goes into making beers with ingredients grown from their own land. There is a bit of romanticism that goes into being a farmer. That and a lot of hard work. Add on a brewing career and there's suddenly a lot more to attend to. But there are also rewards. On this show listen in as two farmers who are also brewers talk about the ups and downs, how to read the land, and how to make flavorful beers with the current bounty. GuestsJacob Pressy of Humboldt Regeneration Brewery & Farm earned his BS in Environmental Science with a focus on Soil Science and Alternative Agriculture and a Minor in Botany with a focus on Mycology from Humboldt State University in 2010. His experiences living in Humboldt County combined with his educational path led him to be extremely passionate about Permaculture and regenerative agriculture. Working in the wine industry when he was younger gave him a strong interest in fermentation as well as the machinery involved which eventually lead him to working as the Assistant Brewer for Eel River Brewing Co from 2001-2009.After putting his two passions together, Humboldt Regeneration was born with a strong mission to promote regenerative land management practices using beer as a tool to reach the general public. The brewery opened in 2012 with a home-built 1bbl brew system and only a few tanks. He now operates on an artistic and efficient custom 2bbl, 4 vessel system nano-production system built by Jacob and a well known custom stainless steel fabricator who has been welding for over 60 years.The goal for Humboldt Regeneration Brewery & Farm is to work toward becoming a carbon-positive operation while spreading the word about permaculture and regenerative agriculture.Craig Deitz of Big Barn Brewery and Bodacious Berries Fruits and Brews. After a 32 years as a public school teacher, teaching biology, chemistry and physical sciences, As well as coaching track and cross-country. Deitz decided to put his homebrewing passion - a hobby he had enjoyed since the 1990s to professional use. He grew up on a farm, where the family grew fruits like cherries, peaches and applesThe brewery earned its license in 2012 and his initial goal was to grow and use everything in his beer that came from the farm.  Originally they grew five acres of malting barley in the first year but quickly realized the challenges that would entail actually malting their own grain. But they do have a couple acres of hops that they harvest and pelletize for their  beer. And they grow a variety of fruits that also make an appearance in the beers. The BYO Nano Podcast Episode 55  is sponsored by:Siebel InstituteIf you are ready to build your career in the brewing industry, the courses and programs from Siebel Institute of Technology and World Brewing Academy will give you the online or on-campus training you need. Contact us today for assistance in building a study path that is right for you. Visit them at: www.siebelinstitute.com2024 NanoCon OnlineSave the date and save $100. Registration is now open for the 2024 NanoCon Online taking place on Friday, October 25. Don't miss this full day of business and brewing strategies for running or launching a successful small-scale, taproom-focused craft brewery. The seminars will be live and online but you'll also have access to video replays of every session. Register now for the October 25 event and you'll save $100 at nanocon.beer.BYO Nano+ MembershipGet access to hundreds of hours of on-demand videos covering small craft brewery strategies with BYO's new Nano+ Membership. Learn from craft beer experts watching replays of past NanoCon seminars plus a complete library of in-depth workshops. You'll also have full online access to all of BYO's digital content and an annual print magazine subscription. Check out byo.com/nanoplus for more details.BYO Nano Brew Podcast Episode 55Host: John HollGuests: Jacob Pressy and Craig DietzContact: nano@byo.comMusic: Scott McCampbell

In this episode of "The Truth in This Art," host Rob Lee welcomes Chef Zach Mills, co-founder of True Chesapeake Oyster Co., to celebrate Culinary Arts Month. They reminisce about past interactions and discuss the impact of the pandemic on the restaurant industry. Chef Mills shares his creative process for menu development, emphasizing the importance of local produce and continuous improvement. He highlights unique dishes like French onion oysters and steak tartare with smoked oyster aioli. The episode concludes with culinary tips for home cooks and an invitation to visit True Chesapeake Oyster Co. in Baltimore.Episode Highlights:Learning to Eat Oysters (00:01:06) Chef Zach Mills shares a story about learning to eat oysters from a friend.Challenges During the Pandemic (00:06:57) Chef Zach Mills reflects on the challenges faced by True Chesapeake Oyster Co. during the pandemic.Recovery and Business Outlook (00:08:39) Chef Zach Mills discusses the recovery of the restaurant industry and the positive outlook for his business.Trust in Chefs and Culinary Exploration (00:13:08) Rob Lee shares his trust in chefs and the culinary exploration at True Chesapeake Oyster Co.Creative Inspiration (00:18:06) Chef Zach talks about how he gets inspired by various sources such as nature shows, cooking shows, and social media to develop new dishes.Reflecting on Failures (00:24:39) Chef Zach shares his experiences with dishes that didn't work out initially, but through revisiting and combining ideas, they eventually became successful.French Onion Oyster Creation (00:31:18) Chef Zach Mills discusses the creation and success of the French onion oyster dish.Support Within the Chef Community (00:39:37) Chef Zach Mills shares how he finds support and camaraderie within the chef community during challenging times.Closing Remarks (00:51:27) Gratitude and promotion. Expressing gratitude, inviting listeners to check out True Chesapeake Oyster Co, and closing the podcast.Key Takeaways:1. Adaptability is Key: Embrace change and find innovative ways to overcome challenges.2. Trust and Transparency: Build trust with customers by using and being transparent about high-quality, local ingredients.3. Embrace Failure: View failures as learning opportunities to refine and improve your culinary creations.4. Continuous Learning: Always seek feedback and mentorship to grow and enhance your culinary skills.Website and Socials:truechesapeake.comInstagram: chefzackmillsFacebook: True Chesapeake LinkedIn: Zachary Mills

In this episode, hosts Chris Whonsetler, Andy Heiser, Corey Cole and Colton Heiniger delve into the art and science of making different types of bread. From simple beer bread to intricate sourdough techniques, each host shares their unique tips, recipes, and experiences around baking bread at home. Learn about high-quality ingredients, various bread-making processes, easy methods to elevate your meals with homemade bread, and creative ways to enjoy and experiment with bread. AI Generated ‘Chapters' 00:00 Introduction and Confusion 00:10 Bread Talk Begins 01:12 Welcome to the Okayest Cook 03:06 Bread Recipes and Techniques 09:04 Sourdough Deep Dive 15:28 Artisan Bread and Sourdough Starters 27:30 Toasting Artisan Bread 27:33 Experimenting with Flavors 28:08 Local Ingredients and Honey 29:00 Sourdough Starter Tips 31:26 Using Sourdough Discard 32:42 Artisan Bread vs. Sourdough 34:33 Bread Variations and Uses 38:19 Making Bread at Home 52:30 Recipes and Techniques 58:09 Wrapping Up and Community Engagement More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

Tell us what you like or dislike about this episode!! Be honest, we don't bite!This week, I'm metaphorically stripping off Chris Baber's chef whites and diving deep to uncover the secret ingredient to his success. Chris Baber, a celebrated chef, BBC Good Food contributor, and best-selling author, joins us to share his journey from humble beginnings to culinary fame.We chat about the entrepreneurial spirit that sparked his passion for cooking and how it led him to thrive in the intense world of Michelin Star restaurants, rubbing shoulders with top-tier chefs like Gordon Ramsay. Chris opens up about the challenges of staying creative in an industry where everything has essentially been "done to death."We also delve into the business side of things—how many top chefs master both the kitchen and the boardroom. Chris shares his insights on building a strong social media following and the networking savvy that landed him a coveted gig with Marks and Spencer's. Plus, he talks about his book, "Easy," and the importance of simplicity in achieving business success. 0:00 - Intro1:41 - Back to the Beginning4:38 - What do you think it was that gave you that Entrepreneurial Spirit and want to be a Cook?7:14 - Life in a Michelin Star Restaurant10:29 - Staying Creative in a 'Done to Death' Industry?13:09 - How Many Great Chefs are also Great in Business?15:37 - How did you Build Your Social Following?16:51 - Getting the Marks and Spencer's Gig through Networking - Business Lessons25:28 - Business Facet to Success, Simplicity - Chris Baber's Book Easy28:48 - Do you Enjoy the TV Experience?29:50 - What is the Passion about Seasonal Produce and Local Ingredients?31:05 - Nutrition and Healthy Eating Made Easy For All39:30 - Mental Health Awareness41:47 - The Future and Expansion45:01 - Quickfire Questions - Favourite Dish? One Famous Chef to Share the Kitchen with? Disaster Dish!48:36 - Conclusion#goodfood #bbcgoodfood #celebritychef #easyreciepes #healthyreciepes #healthyeating #chrisbaber #marksandspencers #foodie #foodblogger #homecook #foodporn #cheflife #homecooking #instagood #delicious #gourmet—Thanks for watching!SUBSCRIBE NOW FOR MORE!—WebsiteInstagramTikTokFacebookTwitterLinkedIn—LISTEN TO THE PODCAST!SpotifyApple—Who Is Matt Haycox? - Click for BADASS TrailerAs an entrepreneur, investor, funding expert and mentor who has been building and growing businesses for both myself and my clients for more than 20 years, my fundamental principles are suitable for all industries and businesses of all stages and size.I'm constantly involved in funding and advising multiple business ventures and successful entrepreneurs.My goal is to help YOU achieve YOUR financial success! I know how to spot and nurture great business opportunities and as someone who has ‘been there and got the t-shirt' many times, overall strategies and advice are honest, tangible and grounded in reality.

The Literature Lounge stands out as a unique podcast series devoted to authors whose books captivate readers and serve as catalysts for stimulating conver sations. In partnership with Rupa Publications India, one of the leading publishing companies in India, we will host authors from diverse backgrounds to explore their literary works, delve into their creative journeys, and uncover the inspirations behind their achievements. So, let's dive into the world of books.Episode SummaryIn this episode, renowned nutritionist Kavita Devgan shares her secrets for stress-free, healthy meals. Kavita emphasizes the importance of mindful eating and incorporating a diverse array of nutrient-rich foods in our daily diet. She shares practical tips and tricks for meal prepping that can save time and reduce stress during the week. Kavita also provides insights into how one can maintain a balanced diet without compromising on taste, by including a mix of grains, proteins, and seasonal fruits and vegetables. She discusses how small changes in cooking methods can significantly improve the nutritional value of our meals. The episode concludes with Kavita's thoughts on how maintaining a healthy diet can positively impact our overall wellness and reduce stress levels. This episode is a must-listen for those looking to adopt healthier eating habits without adding extra stress to their daily routine.Chapters00:00 - Introduction01:39 - Kavita Devgan's Personal and Professional Evolution06:06 -  From Preaching Nutrition to Practical Solutions10:38- The Essentials of Stress-Free Cooking and Meal Preparation18:47 -  Eating Local for Better Health 21:53 - The Importance of Gut Health and Incorporating Fermented Foods in Your Diet26:11 - Non-vegetarian and Vegetarian recipes in the book32:01 - Understanding and Managing PCOS43:01 - Closing RemarksConnect with UsMohua Chinappa: https://www.linkedin.com/in/mohua-chinappa/The Mohua Show: https://www.themohuashow.com/Connect with the Guesthttps://www.linkedin.com/in/kavita-devgan-4a80529/Follow UsYouTube: https://www.youtube.com/@TheMohuaShowInstagram: https://www.instagram.com/themohuashow/LinkedIn: https://www.linkedin.com/company/themohuashow/For any other queries EMAILhello@themohuashow.comBook Link 500 Easy, Delicious, Healthy Recipes: Simple Tricks for Stress-Free Cooking, published by Rupa Publications Indiahttps://amzn.in/d/5oVhm36DisclaimerThe views expressed by our guests are their own. We do not endorse and are not responsible for any views expressed by our guests on our podcast and its associated platforms.#NutritionalWisdom #HealthyLiving #Kavita Devgan #HolisticHealth #IndianNutrition #BalancedDiet #FoodHealing #HealthyRecipes #LocalIngredients #StressFreeCooking #MealPrep #HormonalHealth #PCOD #MenopauseDiet #TraditionalFoodPracticesThanks for Listening!

In this episode, Hailey shares the ultimate destination for foodie lovers–West Allis! Many residents from across the globe have found their way to West Allis–a friendly, FLAVORFUL place to call home. With a wide range of vibrant cultures, West Allis has had many flavorful influences, including international, sport, nature, and history-inspired cuisines. From Chef Paz Restaurant and Wild Roots to Bread Pedalers and Kegel's Inn, there's a taste of everything for everyone.Read the blog here: https://discoverwisconsin.com/the-flavors-of-west-allis/Chef Paz Restaurant: https://chefpaz.com/; Antigua Latin-Inspired Kitchen: https://antiguamilwaukee.com/; Wild Roots: https://wildrootsmke.com/; West Allis Farmers Market: https://thatswhywestallis.com/farmers-market/; Flour Girl & Flame: https://www.flourgirlandflame.com/; Everyone's Ice Cream: https://everyonesicecream.com/; Pete's Pops: https://petespops.net/; Bread Pedalers: https://www.thebreadpedalers.com/; Tour of America's Dairyland: https://www.tourofamericasdairyland.com/; Transaction Skate Shop: https://www.facebook.com/transactionskateshop/; My Auntie's Kitchen: https://www.westallisdowntown.com/food-vendors; Perspective Brewing Company: https://www.perspectivebrewing.com/; Layman Brewing: https://laymanbrewing.com/; Kegel's Inn: https://kegelsinn.com/; Freese's Candy: https://www.freesescandy.com/; Grebe's Bakery: https://www.grebesbakery.com/; The Bobber: https://discoverwisconsin.com/blog/The Cabin Podcast: https://the-cabin.simplecast.com. Follow on social @thecabinpodShop Discover Wisconsin: shop.discoverwisconsin.com. Follow on social @shopdiscoverwisconsinDiscover Wisconsin: https://discoverwisconsin.com/. Follow on social @discoverwisconsinDiscover Mediaworks: https://discovermediaworks.com/. Follow on social @discovermediaworksWest Allis: https://www.westalliswi.gov/

“Mediterranean Diet Explained: Basics for Beginners” is an enjoyable episode covering this popular eating approach.Discover the basics of a Mediterranean diet, from fruits and vegetables to whole grains, nuts, seeds, and olive oil, and learn how incorporating seafood, legumes, and moderate dairy can contribute to a balanced, nutrient-rich lifestyle.I will debunk common myths about weight loss and reveal the essence of the Mediterranean diet as a flexible, joy-filled approach to eating that emphasises quality ingredients and the social joys of mealtime.This episode is your ultimate beginner's guide to understanding the Mediterranean lifestyle for better health and happiness. Inquire About Becoming a 1-2-1 Online Fitness MemberInstagramX (Twitter)FacebookYouTube ChannelArticlesFree Workout PlanFree Nutrition for Fat Loss GuideFree Meal Plan GuideFree Protein Cheat SheetSubscribe to My Email ListCalorie Calculator Timestamps:(01:34) Mediterranean Diet Basics(01:45) Foods of the Mediterranean Diet(03:21) Mediterranean Eating Principles(05:55) Mediterranean Lifestyle vs. Weight Loss(07:08) Finding Mediterranean Ingredients(10:27) Community Meals in Mediterranean Culture(13:36) Mediterranean Diet Summary(14:48) Choosing the Mediterranean Way(15:52) Mediterranean Diet Conclusion

Rise up! We find why a Mary's Harbour man is so passionate about making delicious creations using local ingredients... and we'll hear some of his new, experimental twists on classic fare. Labrador Morning's John Gaudi speaks to Jim Jones.

In this episode of "The Running Wine Mom," host Samantha sits down with Chef VJ, a culinary virtuoso who has embarked on a remarkable journey from her small village upbringing to becoming the CEO of ChefVJ LLC. With a passion for food ignited by her grandmother's campfire cooking, Chef VJ has crafted unique culinary experiences that celebrate the rich flavors of farm-to-table cuisine.Our guest's diverse career includes stints as a food stylist and recipe tester, working on notable shows like Chopped Junior and The Rachael Ray Show. She's been behind the scenes, making food look stunning and mouthwatering for audiences worldwide.But it's not just about the food. Chef VJ is part of an upcoming event. This special gathering, in partnership with other local women and moms, brings together a blend of culinary delights, holistic wellness, and community support. It's an evening that's about more than just satisfying your taste buds; it's about nurturing your spirit.In these show notes, you'll discover:Chef VJ's inspiring culinary journey from her early life in a close-knit village to her current role as a culinary entrepreneur.Her experiences as a food stylist and recipe tester on popular TV shows and publications.Insights into the event  that will be an Evening that will WARM your heart, REVITALIZE your spirit, and NOURISH your soul and the collaboration with like-minded local women and moms.The unique blend of food, wellness, and community spirit that this event promises.Don't miss this captivating episode that will leave you inspired and hungry for more than just food. Join us on this culinary journey, and discover the flavors of life that Chef VJ has to offer.

On the next Industry Night … So I know I have mentioned being at the James Beards awards quite a few times but I'm gonna mention it again because it pertains to one of today's guests. Yes, I am a believer in the James Beard Mission, reason 1 why I was there. And yes I got the gig of a lifetime being hired by Hilton to be their ambassador on the red carpet — interviewing all the amazing people in the culinary world — like JBAward winner, Rob Rubba. Now Rob & I go way back. In fact he was on Foodie and the Beast years ago when he was working with NRG to open up Hazel — that's how long ago. And look at baby all grown up now with his restaurant Oyster Oyster and with a Michelin star, Esquire magazine's Best New Restaurant, the 2023 Outstanding Chef for James Beard Foundation, a "snail of approval" from Slow Foods USA, Wine Enthusiast magazine's Best New Restaurants in America, as well as Food and Wine magazine naming Rubba a Best New Chef in America 2022. I mean what other accolade is there to get? So how did Rob evolve? Well some of it had to do with another incredibly old friend. Max Kuller — I've mentioned good friend and restaurateur Mark Kuller who was an absolute force in the DC food, wine & hospitality scene. It was a friendship I cherished and I miss Mark a lot and think of him often — Mark's son Max became a part of the industry early on. He too was on F&TB pouring sherry I believe and I remember texting his dad and telling him that not only does his passion shine through on the mic but he is like sugar — put his finger in water and it becomes sweeter. Now look at him! At some point Max met Robb and they put together an award-winning concept that a lot of people were like … Oyster Oyster is plant based?! What the what? Guests Social Media Links: Rob Rubba Instagram:https://www.instagram.com/robrubba/ Facebook:https://www.facebook.com/rob.rubba Max Kuller Instagram:https://www.instagram.com/maxkuller/ Instagram:https://www.instagram.com/oysteroysterdc/ Facebook: https://www.facebook.com/pages/Oyster-Oyster/109857497477351 Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Quotes "By curating a focused palette, we're not just limiting our options. Instead, we're shaping a singular perspective that becomes its own source of excitement due to its uniqueness. - Max Kuller “Working in such a disciplined and organized restaurant was a game-changer. It defined the chef I aspired to be and set the trajectory for my career." — Rob Rubba Chapters 00:00 - Chatting with Culinary Innovators Max and Rob. 06:37 - How a Family Cookbook Collection Sparked a Love for Cuisine. 08:06 - The Journey of a Creative Mind to NYC's Culinary Scene. 11:55 - Stalled Career Progress: Finding Solace in Cooking. 15:28 - From Restaurant Obsession to Landing a Server Position. 20:25 - Uncharted Territory: First Impressions of Charleston 24:09 - The Evolutionary Road to Plant-Based & Sustainable Dining. 27:15 - The Oyster as a Metaphor for Natural Sustainability. 29:49 - Crafting a Sustainable, Welcoming Dining Experience. 34:28 - Local Ingredients & Natural Sweeteners: A Restaurant's Commitment. 35:43 - Leveraging Limitations as Creative Catalysts. 40:51 - Navigating Launch Hurdles: Trust Issues and Financial Barriers. 43:20 - How COVID Shifted Perspectives on Sustainable Dining. 47:20 - The Role of Financial Stability in Shaping Restaurant Menus. 49:14 - Zero-Waste Goals: Composting and a Closed-Loop System. 53:05 - Conclusion Produced by Heartcast Media www.heartcastmedia.com

Howdy, Ags! It's time to suds up with our guest, Nicole Peele ‘18! In this episode, Nicole shares her journey after the military, the hard truths about entrepreneurship, and how she has grown her business with community and collaborations. Whether you want your own hand-crafted soap or are interested in learning how to start your own soap business, connect with Nicole Peele on LinkedIn, Instagram (jpluxe23), or the JPLuxe website! About Nicole Peele is the founder and owner of JP Luxe (Jean Peele Luxurious Collection) a bath and body company specializing in handmade products from scratch in small batches. JP Luxe provides wholesale opportunities, custom orders as well as teaching soap making classes. We teach liquid soap making and cold process soap making class virtually. Nicole is also a 2018 graduate of the Entrepreneur Bootcamp for Veterans at Texas A&M University. Timestamps: [00:00 - 01:33] Intro [01:34 - 05:50] Entrepreneurship After The Military  [05:51 - 08:32] Getting Out of Your Own Way [08:33 - 10:16] Fear of Success [10:17 - 16:36] Business Model, Local Ingredients, Training Others [16:37 - 18:35] BHAG  [18:38 - 20:59] Lightning Round  [21:00 - 23:36] Connect with Nicole  [23:37 - 26:12] Chris and Greg's Takeaways [26:13 - 27:17] Outro Resources: Website: https://jpluxe.bigcartel.com/     AGH Website:        https://www.aggiegrowthhacks.com/   Connect with Greg and Chris! Apple: http://bit.ly/AGH-Apple Spotify: http://bit.ly/AggieGH Stitcher: http://bit.ly/AGH-Stitch Podbean: http://bit.ly/AGH-PB YouTube: https://www.youtube.com/channel/UCCZx9NMwnBXs5RWC3Rwqkpw

On this episode of the Whiskey & Wisdom podcast, co-hosts Tyler Yaw and Chris Kellum are joined by Aaron Goss, the owner and founder of Carolina Malt House. First, we discuss Aaron's story of graduating college at 16, becoming a computer programmer, going back to school to become an attorney then finally to where this story begins, as the owner of Carolina Malt House. We discuss the malting process, the importance of locally sourced ingredients, and sustainability. This week we are sippin' on Sneaky Goose from Wilmington Brewing CompanyInstagram: @carolinamalthouse #spreadthemaltSway Creations PROMO CODE: WHISKEY Level Up your Marketing and Social Media Use PROMO CODE: WHISKEY for 10% off your first month.Flaviar Whiskey Club! The internet's best whiskey club! Get three samples sent to your door every month.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showThank you all for listening to this week's podcast! If you enjoy listening please consider rating, following, and reviewing the show. Want to support the show further? Consider subscribing to the show, HEREHow to find us:Whiskey & Wisdom: @whiskey.and.wisdomChris Kellum: @ctkellum LinkedIn: Christopher KellumTyler Yaw: @tyler_yaw_LinkedIn: Tyler Yaw

In this episode Monica is talking to Cesare Benelli, chef and owner of the historic restaurant Al Covo in Venice. We talked about a great new initiative called Osti in Orto, an association of local Venetian restaurateurs dedicated to grow their own produce in Venice. We talked about Venetian cuisine and also about what to eat in Venice in Spring! A delicious episode!Discover the mouthwatering flavors of Venice in our latest podcast episode! Join us as we delve into the tantalizing world of Venetian cuisine and explore how to recreate some of their iconic dishes using local products. From fresh seafood to aromatic spices, we'll guide you step-by-step through the secrets of authentic Venetian cooking. Get your taste buds ready for a culinary adventure like no other! Don't miss out on this exclusive insight into the hidden gems of Venetian cuisine. Tune in to our podcast now and let your senses be tantalized!

In this week's Scouser Tommies Jim Boardman and Jay Reid catch up on the wins against Leeds, Forest and West Ham and look ahead to the visit of Spurs. As one local lad has been getting attention for the freedom he's been given on the pitch, another one's quietly cemented himself into the starting line up. The unbeaten run puts a European spot safely into the Reds' own hands, but is there hope of avoiding the Thursday night version? And of course, there's always something going on across the park to raise a smile.Prefer to listen to our shows without the ads? We've got your back, just head on over to http://anfieldindexpro.com and supercharge your listening experience.Chat and debate 24/7 with other Reds, join our FREE Discord community at https://bit.ly/3geu605Follow us on Twitter: https://bit.ly/3u9gYShFind us on Facebook: https://bit.ly/3KWFxbdSubscribe on YouTube: https://bit.ly/3KXImsjFREE iOS app: https://apple.co/3KSqdMGFREE Android app: https://bit.ly/32KMxqmSupport this show http://supporter.acast.com/theanfieldindex. Hosted on Acast. See acast.com/privacy for more information.

Celebrating the love of low ABV beersLast year's Little Beer Fest provided unusually cold temps in Duluth, GA with a bit of "wintery mix," aka rain, snow, and sleet.  Fortunately we didn't see a repeat and this year's event provided plenty of sunshine and temps in the 70s.  Perfect weather for enjoying some low ABV beers.  Huge shoutout to Todd DiMatteo and Good Word Brewing for hosting a great festival. Matty Hargrove - Blackberry Farm BreweryAs we sipped our way through the festival we talked with Matty Hargrove from Blackberry Farm Brewery.  He brought us Bloody Marys so w were off to a good start.  Matty talked about the farm and the brewery and doing things (brewing, food, service) with intention.  We reminisce about the Nuit Belge festival and how much we enjoy their Classic Saison.John Holl - All About Beer & Steal This BeerFresh off his Lager Panel at Little Beer Fest beer journalist John Holl joined us to chat.  When asked if we were in a lager moment John pauses to remind us that lagers have been king in America for many years, and craft lager is catching up.  We also discuss the rise of hazy IPAs and how it coincides with the popularity of Instagram and other photo and video sites where image is more important than quality.  On the quality note, many craft brewers are focusing on classic European and German lagers where nuance is more important than all that juice.You can hear more from John, and Augie Carton, on the Steal This Beer podcast.Lisa Allen - Heater AllenHeater Allen was an early entry into craft lager with their brewery coming up on 15 years.  Their taproom is currently undergoing renovations and will soon feature beers from a fun side project, Gold Dot Beer - a joint venture with Wayfinder Beer's Kevin Davey, the creator of the Cold IPA.  Gold Dot will bring IPAs and English styles to the taproom.  Lisa also shares the unique aspects of brewing beer in Wine Country as we ask about wine barrels and grape must in beers.Augie Carton - Carton Brewing & Steal This BeerChatting with Augie Carton was a great way to wrap up the show.  He now holds the record for the most swear words in a segment.  We should get him a trophy.  Augie shares how much he enjoyed hThanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "No Mic Nate" Ellingson.Subscribe to Beer Guys Radio on your favorite app: Apple Podcasts | Google Podcasts | Spotify | Stitcher | RSSFollow Beer Guys Radio: Facebook | Instagram | Twitter | YouTube If you enjoy the show we'd appreciate your support on Patreon. Patrons get cool perks like early, commercial-free episodes, swag, access to our exclusive Discord server, and more!

The Eastern Caribbean offers a fascinating glimpse into local culture - all by hitting a market or two.  Links (Amazon links are affiliate links, meaning that The Boat Galley Podcast earns from qualifying purchases; some other links may be affiliate links):  Eating Well with a Tiny Fridge - https://bit.ly/3KfgFNl   Boat Fridge on Calypso -  https://amzn.to/41DRYA7   Nica email - nica@fit2sail.com  Carolyn email - carolyn@theboatgalley.com Subscribe to the Boat Galley Newsletter! - https://bit.ly/3WHCU2n Click to see all podcast sponsors, past and present. - https://bit.ly/3idXto7 Music: “Slow Down” by Yvette Craig        

The Eastern Caribbean offers a fascinating glimpse into local culture - all by hitting a market or two.  Links (Amazon links are affiliate links, meaning that The Boat Galley Podcast earns from qualifying purchases; some other links may be affiliate links):  Eating Well with a Tiny Fridge - https://bit.ly/3KfgFNl   Boat Fridge on Calypso -  https://amzn.to/41DRYA7   Nica email - nica@fit2sail.com  Carolyn email - carolyn@theboatgalley.com Subscribe to the Boat Galley Newsletter! - https://bit.ly/3WHCU2n Click to see all podcast sponsors, past and present. - https://bit.ly/3idXto7 Music: “Slow Down” by Yvette Craig        

Listen to our conversation with the owner and chef of Small Favors, and his recipe for rich and savory cream puffs.

Listen to our conversation with the owner and chef of Small Favors, and his recipe for rich and savory cream puffs.

What the heck is a shrub? That's what we're discussing this week on FoodCrush. Fortunately, we've got help from Mindy McCord and Layne Cozzolino of Siren Shrub Co., two Wisconsin-based entrepreneurs who've made it their business (literally) to make the vinegar cordials into a must-have beverage for drinkers and non-drinkers alike.Follow along as we chat with McCord and Cozzolino about their backgrounds, their entrepreneurial journey and their infectious passion for a strangely delicious drink which time forgot. Listen along as we delve into the ups and downs of entrepreneurship, make really bad puns and ultimately learn a ton about one of the hippest, most inclusive beverage trends to date. 

Meet Jamie: Jamie's Farm is an award-winning granola company based in New York, crafting creative flavors baked with thoughtfully sourced ingredients. I initially started the business in college as a passion project in 2017, then turned it into a full-time business. Prior to that, I worked in the hospitality industry interning at a 3 Michelin star restaurant as a high school student. I've always enjoyed cooking and bringing people together at the table, and found that granola was a great way to connect with more people through food.What You'll Learn In This Episode:Jamie's growth journey and building the company from a hobby to full-time business.What she learned out of her experience in a Michelin star restaurant out of high school.Working as a solopreneur and how she's bootstrapped the business. How she approaches partnerships with some of granola flavors like Dona and Truffleist.Creative culinary process in creating new flavors or sourcing ingredients.Defining what success means and how she's balancing work and life, and taking care of herself.Small Batch Club!Website: https://www.jamies-farm.comInstagram: https://www.instagram.com/jamiesfarmnewyorkAbout Us - Women Who Brunch:Women Who Brunch is a community for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH!Visit our website for updates on events, recipes, brunch spots, product reviews and more or say hi on Instagram!Instagram: https://www.instagram.com/womenwhobrunchWebsite: https://womenwhobrunch.com

Join Chris joined by special guest host Jarred, from the Rum Runnas Podcast Network, as they sit down and have a chat with siblings Rachel and Luke the owners as well as chef of The Vineyard Di Norma (605 N Fiot St Bethlehem, PA 18015); The Vineyard was a staple in the Fountain Hill community and has now been taken over by Rachel and Luke who are bringing a brand new spin on classic Italian dishes! The siblings discuss the transition as well as the many homages to the original Vineyard, their love of food as well as their love of helping people expand their culinary horizons and stepping out of their comfort zones, and they discuss their most popular dishes as well as the importance of using fresh Local Ingredients. Join us as two food enthusiasts speak to two restaurant owners that may be some of the most passionate people they've met yet when it comes to a pure love of food and the dining experience, on this week's episode!   Join Lehigh Valley Food, Where Community and Food Come Together!   Follow Us On: Facebook: https://www.facebook.com/groups/lehighvalleyfood Instagram: https://www.instagram.com/lehighvalleyfoodmagazine/ Website: https://lehighvalleyfood.com/   Check out the Lehigh Valley Food Magazine: The Lehigh Valley's Premiere Digital Food Magazine!   Hosted By: Chris Produced By: Rum Runnas Entertainment Lehigh Valley Food is a member of the Rum Runnas Podcast Network https://rumrunnaspodcastnetwork.com/ Thank you to Banko Beverage the official sponsor of Lehigh Valley Food: https://www.bankobeverage.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Earlier this week I was in Manchester, New Hampshire for the state's brewers guild conference and I had a chance to sample my way through a lot of what the state is currently producing.  This was especially true during my conversation with Devin Bush of Wild Bloom Beer.  He's the Head Brewer & Co-Founder - along with his wife Beth Ibitz =  of the Littleton, NH brewery which recently opened a taproom with a focus on Saisons, Belgians, and Lagers.  He's a graduate of the BrewLab at the University of Sunderland, has certification from the International Guild of Brewers and Distillers, and brewing for Bridge Road Brewers in Australia among other breweries across Europe and the US. He was also awarded the inaugural NH Brewer of the Year in 2020 and also serves on the NHBA Education Committee.  What is clear from the conversation – where he opened several beers along the way – he has a passion for local ingredients – actual local ingredients. This Episode is Sponsored By:Athletic Brewing Co.This episode is brought to you by Athletic Brewing Company – America's leading non-alcoholic craft brewer. Give Dry a Try this January with Athletic Brewing's near beers. NEW Athletic customers can receive 20% off their FIRST order of TWO 6-packs or more when they visit athleticbrewing.com and use the code AAB20 at checkout by March 31, 2023.For more Drink Beer, Think Beer check out All About Beer. Host: John Holl Guest: Devin Bush Sponsors: Athletic Brewing, All About Beer Tags: Beer, Lager, Rauchbier, History, Local Ingredients, Malt, Saison 

This week on Tent Talk we're joined by Lisa Herlinger, founder of Ruby Jewel ice cream sandwiches. Lisa is a trained chef turned entrepreneur who launched her gourmet ice cream sandwich company at the Portland Farmers Market back in 2004. Now, almost 2 decades later, it's a thriving business with wholesale grocery and convenience store distribution, spreading joy and dominating the frozen novelty aisle nationwide. Tune in to hear about Ruby Jewel's origin, what steps Lisa made to push her farmers market business to the next level, and how she was able to scale her business without sacrificing the quality of ingredients. You're gonna love this farmers market success story! This week's episode is made possible by support from The Kitchen Door.

Carlin and Rebecca hit up another Maryland farm brewery to support local beer and farming. Hear about their experience at Hopkins Farm Brewery while they sip on some beers.

Carlin and Rebecca hit up another Maryland farm brewery to support local beer and farming. Hear about their experience at Hopkins Farm Brewery while they sip on some beers.

Today's guest is Abi Oyeptian, she is the co-founder of Liha Beauty, a natural and organic skincare line that blends the rich botanical life of West Africa with traditional English aromatherapy. We will be chatting today about all things beauty, ingredient sourcing and the behind the scenes of running your own skincare business. To find out more visit: www.lihabeauty.com www.mondaymuseskin.com

We meet Ji Hye Kim, a chef who has a passion for making Korean food with a Michigan twist.  As the owner of Miss Kim restaurant in Ann Arbor, Ji Hye calls upon Korean Buddhist food tradition which emphasizes using local and seasonal ingredients. Ji Hye works with local farmers to source her menu.  One of those farmers is Tammie Gilfoyle of TamChop Farm.  Tammie shares her journey from a desk job in California to working in the dirt in Michigan supplying restaurants like Miss Kim with produce.  Tune in to hear how Ji Hye and Tammie collaborate to grow and serve food that is uniquely Korean-American.  Eat Your Heartland Out is Powered by Simplecast.

Episode Notes Host Liren Baker talks to Chef Ji Hye Kim, the chef and managing partner of the restaurant Miss Kim, based in Ann Arbor, Michigan. Chef Ji Hye has had the distinct honor of being recognized as a Food & Wine Best New Chef in 2021 as well as a James Beard Semifinalist in 2020 in 2022. In this episode, Chef Ji Hye talks about her journey as a chef, the inspiration behind her restaurant, and how she cooks traditional Korean cuisine inspired by her mother's cooking with local Michigan ingredients. Learn more about Miss Kim https://misskimannarbor.com Follow Ji Hye Kim @chefjihyekim Follow Miss Kim @misskimannarbor

Shop Made with Local here: https://www.madewithlocal.com/Find Sheena here: https://www.linkedin.com/in/sheena-russell-0459b728/ If you like what we do on this podcast and would like to help us out: https://www.patreon.com/join/thiscommercelife  

In an epic conversation about chasing authenticity in expression and products, Ilir sits down with LA's pizza renaissance man: Brandon Gray of Brandoni Pepperoni. From his time cheffing in the Navy to starting his own business in 2020, Brandon is about dedication to craft, learning by trying, and the Clippers.Listen in to hear why the details count, where Brandon's Ratatoullie moment happens, and what makes his tomato sauce so tasty. 

Tristan and food and drink guru Chris Menning chat about using seasonal and local ingredients to create an authentic and valuable experience for customers. They discuss creating menus that are focused on a sense of place, and how this generates more creativity with flavours and concepts that work well together. See acast.com/privacy for privacy and opt-out information.

Mr. Christmas, Tim Hankewich, works pretty much year-round on Orchestra Iowa's Holiday Spectacular. This year, the Orchestra's special guest is singer Amy Friedl Stoner, who will sing some brand new arrangements of holiday classics that make this show the equal of any of the top holiday orchestra shows anywhere in the country. Also featuring the … Continue reading The post Culture Crawl 678 “Local Ingredients” appeared first on Jazz 88.3 KCCK.

Blocky's East Coast Italian Eatery Offering Local Ingredients, Made-To-Order Fare. Loveland, Colorado-based Blocky's Eatery, opened in 2021, is promoting its use of local ingredients and made-to-order menu items.

1:45 How Naked Pasta got started3:57 Why people don't make their own pasta more often7:28 How they balance production with distribution as a small business8:48 It's the specials every week the keep things fun9:54 How they use seasonality to keep things interesting12:22 “We're not using local for the sake of local, We're using local because we have such a rich community here of quality and talent… We're not doing anything special, it's just that the inputs we're using are very special.”12:56 Consumer vs business owner perspective on buying local18:20 How Brett got into trivia & what makes for a good round20:36 The value in having fun & being original22:37 NP's new location:  https://poinsettcollective.com/

Eric Tran didn't set out to open a restaurant during a pandemic, but here we are. Eric took over the lease for Falansai and now operates the Bushwick restaurant as a reimagined 2.0 version, making his interpretation of delicious Vietnamese dishes with a focus on whole animal butchery and seasonally and locally sourced ingredients. We talk about the food, what it was like to open with a takeout and delivery focus to start, and what's in store for Falansai as the city reopens.Photo Courtesy of Adam FriedlanderKeep Feast Meets West on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Feast Meets West is powered by Simplecast.

Can the flavor of a whiskey reflect the place where it's made? How about the people who produced it? Distillers around the globe are exploring the idea of terroir, experimenting with locally grown heirloom grains, and making barrels from regional species of oak. On this episode of the award-winning podcast Life Behind Bars, co-hosts David Wondrich and Noah Rothbaum discuss this movement and its feasibility with Half Full columnist Lew Bryson and Westland Whiskey's co-founder and master distiller Matt Hofmann. So pour yourself a glass of craft whiskey and listen to this episode of Life Behind Bars. Cheers!Life Behind Bars features Half Full's editor Noah Rothbaum and its Senior Drinks Columnist David Wondrich as they discuss the greatest bartenders and greatest cocktails of all time. It won the 2018 Tales of the Cocktail Spirited Award for the world's best drinks podcast.Edited by Alex Skjong See acast.com/privacy for privacy and opt-out information.

Nazim Khan, the executive chef at Bryan Medical Center, shares the ways he has promoted healthy food in the cafeterias, and ways to be healthier at home.

Anthony falco has been in the pizza industry for 15 years and in this conversation, we focus on his new book coming and we dive in on his journey as a pizza consultant. We talk about the moments leading up to it, how he got his first gig, and the biggest benefits and downsides to being one. We also talk about the importance of using great ingredients. Buy Pizza Czar (Affiliate Link- no extra cost to you, but many thanks for using the link) Follow Anthony @millennium_falco https://www.instagram.com/millennium_falco/ Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! (Affiliate Link- no extra cost to you, but many thanks for using the link) https://shareasale.com/r.cfm?b=1232202&u=2800064&m=82053&urllink=&afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Produced by Seve Hoge

Get on the “BRP List” to win prizes at the best restaurants in Arizona: CLICK HERE NOW! What’s cooking podcast fam, welcome to the Bar & Restaurant Podcast… Our in-depth, up close and personal behind the scenes look at some of the most interesting people in food, fun and hospitality around the Phoenix Valley and the state of Arizona. On this episode of the Bar and Restaurant Podcast, hosted by The Delo - come and meet Jennifer Russo, the owner of The Market by Jennifer’s Restaurant & Bar... Let’s find out about: Jennifer growing up on the east coast... How she ended up in Arizona… How the entire family has worked with her along the way... Her culinary school experience and thoughts about it... Working in catering versus a restaurant... Her great relationship with her son... Her thoughts on the awards she won throughout her career... Her unique perspective on sourcing local ingredients you would never expect… So here we go… ...now let's meet The Market by Jennifer’s owner Jen Russo! ————————————————— Want a chance to win free meals at the best restaurants around Arizona? Get on the “BRP List” by joining on the Bar and Restaurant Podcast website You have to be on the list to WIN monthly prizes worth hundreds of dollars in meals, and more!!! ————————————————— Catch full episodes and more here:

This week, Beer Sessions Radio is all about Vermont hops. On the show is Bob Grim and Sam Keane from Foam Brewers in Burlington, VT; and Julian Post and Max Licker from Champlain Valley Hops in Starksboro, VT. The conversation begins with all things hops. Julian introduces everyone to Vermont agriculture, explains just how niche the hop industry is, and wows the gang with some impressive hops statistics. Then, Bob and Sam offer a brewer’s perspective, emphasizing the importance of sourcing quality, local ingredients, and collaborating with your community to create a unique atmosphere within a brewery. For Bob and Sam, using local hops offers an exciting end result, with tropical, unexpected tasting notes people have never tried before. At the end of the evening, the gang asks Julian for a couple of short and long-term projections. Julian offers a preview into what he’ll be growing this season, and then also reflects on his biggest fear in the next ten years.Photo Courtesy of Max Licker.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

Today we talk with Sam From Ammazza Pizza. Sam is a 20 year pizza vet who currently manages the behemoth of a restaurant known as amamaaza pizza. Their focus is simple, fresh, and local wood fired pizza and they also have an extremely popular vegan offering. www.bit.ly/cynch Podcast Survey Follow Ammazza Pizza on Instagram @ammazza.pizza Follow me on IG @whatsgooddough

This episode is also available as a blog post: https://www.eglobaltravelmedia.com.au/taste-of-prachuap-presents-unique-menu-using-local-ingredients/ --- Send in a voice message: https://anchor.fm/global-travel-media/message

Kirk Zembal is co-founder of Blindman Brewing based in Lacombe, Alberta. Blindman Brewing has a small taproom located in Lacombe, with their beer distributed throughout Alberta and beyond The create innovative, quality, flavorful craft beer using the best local ingredients that support the places and people of the area. Entrepreneurs are the backbone of Canada’s economy. To support Canada’s businesses, subscribe to our YouTube channel and follow us on Facebook, Instagram, LinkedIn and Twitter. Want to stay up-to-date on the latest #entrepreneurial podcasts and news? Subscribe to our bi-weekly newsletter.

Get on the “BRP List” to win prizes at the best restaurants in Arizona: CLICK HERE NOW! What’s cooking podcast fam, welcome to the Bar & Restaurant Podcast… Our in-depth, up close and personal behind the scenes look at some of the most interesting people in food, fun and hospitality around the Phoenix Valley and the state of Arizona. On this episode of the Bar and Restaurant Podcast, hosted by The Delo - come and meet Tamara Stanger, the owner and head chef of Cotton & Copper where your food is fresh and foraged, straight to your table ... Let’s find out about: Her humble childhood experience in Utah... Where she her love of pies began... Her challenges as a young single mother... How she got started working in the restaurant industry... How she broke in to becoming a chef in the Phoenix food scene... How Cotton & Copper came to life... What led her to becoming so interested in foraging for natural food... 2 of the craziest things about Tamara that you would never expect… So here we go… ...now let's meet Cotton & Copper chef Tamara Stanger. ————————————————— Want a chance to win free meals at the best restaurants around Arizona each time a new episode drops? Get on the “BRP List” by joining on the Bar and Restaurant Podcast website One winner is picked LIVE on the Local480 Instagram 2x per month when new episodes get released! But you gotta be on the list to WIN prizes worth hundreds of dollars in meals, and more!!! ————————————————— Catch full episodes and more here:

Never before has telling the stories of the amazing men and women in the Food & Hospitality industry been as important as it is today. This episode of the Bar & Restaurant podcast is being released at a time when we’re all dealing with the challenges of the global coronavirus pandemic... And true to form we're bring you another in-depth, up close and personal look at one of the most interesting people in food, fun and hospitality around the Phoenix Valley and the state of Arizona. On this episode of the Bar and Restaurant podcast, hosted by The Delo, come and meet Stephen Jones of The Larder + the Delta. Let’s listen and learn more about: A brief history of Stephen growing up as kid… His time attending cooking school at Cordon Bleu.. How he got started working in the restaurant industry in Arizona… DeSoto Days…. His restaurant The Larder + The Delta… The love he has for Southern Cooking… His preference for cooking with Local Ingredients…. Why he enjoys taking part in the Devour Culinary Festival... ... and so much more! Now let's meet Chef Stephen Jones, owner of The Larder + the Delta. ————————————————— Catch full episodes and more here:

Talking Craft Beer with Lanikai Brewing Co. brewer Scott Vaughn as he takes us on an adventure with locally sourced Hawaii Beers. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/hawaiireal/support

Learn about Chef Paul Hancock’s experiences at his apprenticeship in the French Alps, cooking in the Coachella Valley, and how to approach seasonal menu development.

In this episode you'll learn: Make it nice or make it twice Why slow and steady wins the race Why you should skip the easy money How waste is money Watching the small details can add up to big savings What you can do to avoid paying for advertising What you can do to avoid having to repeat tasks Discussed in this episode: Christie's companies: The Hollows Primal Pasta

A graduate of the French Culinary Institute in New York and veteran of Blackberry Farms, Joe Cunningham is the chef at Knoxville’s French and Belgian-style Northshore Brasserie. His menu focuses on using local produce and ingredients from local farms to create classic dishes. Northshore is REAL Certified: Responsible Epicurean and Agricultural Leadership, a certification focuses on “holistic nutrition and environmental stewardship”. Sam Benrubi met up with chef Cunningham over the campfire to talk about what he’s cooking up in Charleston. HRN On Tour is powered by Simplecast.

I feel that Southern food is very much representative of American food in general. I think it is to me the most indicative of what American food has been and continues to evolve. Personally I try to keep it much in line with who I am and what my background speaks to. I try not to appropriate cultures that are not mine. I understand that Southern food in general comes from a culture that is not my culture.  There are a lot of those influences in the food that I cook, I feel more comfortable that I'm not appropriating them because I'm seeing them through the lens of time. What we covered In this episode  His roots are in the South (Mississippi and Tenesse) and the importance of his mother's and grandmother's influences.Southern cuisine celebrates Seasonality and Local Ingredients. The constant evolution of Southern cuisine with new influences like South East Asian in Southern Louisiana and East Texas. The deliberate choice from chef Michael Fojtasek to ground his creative process in local ingredients that are important to him.He made a decision not appropriate cultures that are not his.Discover the moderne twists he applies on buttermilk and benne seeds. He like to keep the soul in the food and do not like to "manipulate" the food. Discover which tools in the kitchen are important to him. The parallel that exist between being part of a sport team and a kitchen. Chef Michael talks about his mentor Jonathan Benno. His relatively long creative process starts at the market on Saturdays. His menu is based on small plates and on a series of "sets" (fish, chicken, pork, beef and vegetarian). One aspect of the creative process is about problem solving. Dairy ingredients (butter, cream, buttermilk, crème fraîche) are irreplaceable to him. Listen to Chef Michael talking about his dish called "boiled peanut" that has been constantly evolving since he created it.Chef encourages everyone to seek different type of rice and to learn how to cook it properly. 5 rapid-fire questions. Links to other episodes in Austin Chef Fiore Tedesco - L'Oca D'OroChef Andre Natera - The Fairmont Hotel AustinConversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) - Vol 1Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) - Vol 2 Start by learning how to cook rice properly... I think that the greatest mistake that happens with rice most often is that it's just not cook properly. So learning how to cook the rice in a good way.  It just requires you to think about cooking rice in a different way. What's best for each individual rice. Seek out rice is that costs more money. Probably a great place to start with that is any of the Asian markets. Click to tweet Chef Michael Fojtasek - I'm not going to do anything that nobody's ever done before but I am going to do things my way and combine things that will be original. Click To Tweet I'm always trying to think about how do I keep the soul in the food. I don't like to manipulate the food so much that it doesn't feel like it's got life within it. - Chef Michael Fojtasek Click To Tweet Chef Michael Fojtasek - To me Southern food is so much about soul and representing yourself is so much about soul. So food has to have that kind of touchstone within it that makes you feel like you know it. Click To Tweet Social media Chef Michael Fojtasek Instagram Social media Olamaie Twitter Instagram Facebook Links mentioned in this episode MatferJonathan BennoFrench Cheese "Mont d'Or"MignetteBufalinaSuerteMatt's El RanchJoann's Fine FoodsTaste of Country Cooking

Ariane Arsenault discusses using melt & pour soap to create intricate designs, and how living in a tourist destination has influenced her integration of locally sourced ingredients.

Our guest this week is Sarah Marshall, creator, owner, and producer of Marshall's Haute Sauce, author of Preservation Pantry: Modern Canning From Root To Top & Stem To Core, and vendor at the Portland State University Farmers Markets. In our conversation Sarah shares about her background in canning and preservation, how she found her place at the farmers’ market, and where she gets inspiration for new recipes. This episode will inspire you to get creative in the kitchen!

Is it possible for ingredients to have “terroir” if they’re grown in water? Does our definition of “local ingredients” change when the farm is across the hall from the kitchen? Find out from Rob Laing, CEO/Founder Farm.One and Ronny Emborg (@ronnyemborg), Executive Chef of Atera NYC. Started in 2016, Farm.One (@farmone) grows rare herbs, edible flowers, microgreens and other exotic produce year-round and pesticide-free, using hydroponics and LED lighting. There are two operations, the R&D farm in the Institute of Culinary Education, and the main farm located underneath the two Michelin-starred restaurant Atera (@ateranyc). This episode is sponsored by Korin (@korinknives). Tech Bites is powered by Simplecast

On today's show, Damon and Sother are joined by Bianca Miraglia of Uncouth Vermouth, who may or may not be wearing a shirt – the magic of radio! Tune in to hear them talk about how vermouth is in fact wine, why you shouldn't fear blue (or pink) drinks, and more! The Speakeasy is powered by Simplecast

Today's episode of Meant to be Eaten follows a conversation between Coral and JT Vuong--head chef at Okonomi in East Williamsburg. Okonomi straddles the line between convention and craze: serving traditional Japanese breakfast by day and not-so-traditional ramen by night. Does Okonomi's stress on locally-sourced ingredients inherently limit its ability to remain wholly traditional? The majority of Okonomi's staff isn't Japanese--how do you learn the subtle nuances of another's culture? Who and what determine "authenticity?" Meant to Be Eaten is powered by Simplecast

Jessi Singh grew up cooking with his mother and aunts in India. mostly without electricity and cooking each meal from scratch, Jessi and his wife Jennifer (who is from Brooklyn) opened their first Babu Ji in Melbourne and then took NY and now SF by storm. With a mix of homestyle cooking influenced by cooking at temples for thousands of people, and local ingredients like corn and oysters the food is honest and delicious. Tune in to hear more!

We recently hit up Austin's new food and music festival, Hot Luck, where we caught up with Chef Bryce Gilmore. At the core of Bryce's cooking is his deep commitment to showcasing local ingredients and farmers. This philosophy is on full display at his widely acclaimed restaurants, Barley Swine and Odd Duck. And Brooklyn's HNRY FLWR--the creator of "The Message"--joins us in-studio for a live performance and preview of his upcoming debut EP, FLOWERAMA (Paper Garden Records).

Hillary and Randy Mann, owners and operators of Post Falls very own Up North Distillery have brought distilling to North Idaho. Winners of 3 Gold Medals in the Denver International Spirits Competition with their Honey Spirits, Barrel Finished Honey Spirits, and Apple Brandy. They were also featured in Playboy as “Idaho’s Most Unique Spirit”. With...

Miso kimchi? Black radishes? Purple Kombucha? In this episode, Rachel navigates the Baltimore fermentation scene with founders and fermenters at Hex Ferments, Maryland-based food alchemists, dedicated to sourcing from local and organic farmers. They talk about their journey as artists into the world of krauts, kimchi, and kombucha, and their innovative take on classic fermented foods to help introduce new customers to the world of fermentation and gut health. To find out more about Hex Ferments, check out hexferments.com.

This week on Eat Your Words, host Cathy Erway is joined by chef, author, and food writer Gill Meller. In his first book, Gather, Meller showcases 120 recipes inspired by British seasonal cooking, and the landscapes in which he lives and works.

Graison S. Gill is the owner of Bellegarde, a commercial bakery and stone mill in New Orleans bound to local ingredients, heritage, and flavor. He has been baking professionally for eight years and was trained at the San Francisco Baking Institute under Michel Suas, Mac McConnell, Mike Zakowski, and Frank Sally.

In this episode of ORIGINS, we’ll take a closer look at women who have chosen farming as a career and as a way of life. According to the Maryland state census in 2012, there were 2,296 women farm operators in our state – a 20% increase from the 2002 census. We know women have always played important roles on the family farm but increasingly women are turning to farming on their own. Our first farmer is Lisa Wheeler Duff, owner of Oak Spring Farm is a small, diversified farm in Freeland, MD in northern Baltimore County. The mission of Oak Spring Farm is to provide families and the community with organic, wholesome fruits, vegetables and humanely raised eggs. Our second panelist is Alison Worman, who grew up gardening in the city of Milwaukee, and came to Baltimore to attend the Maryland Institute College of Art. She stumbled upon Whitelock Community Farm through MICA’s Urban Farming class and has been working there ever since. The farm began in 2010 when Reservoir Hill residents converted a vacant lot into an active urban farm with the help of hundreds of volunteers. Whitelock Community Farm serves as a model community based project showing that providing neighborhoods access to land and resources is a sustainable way of revitalizing urban environments and building communities. Our third farmer is Ginger Myers, who, along with her husband owns Evermore Farm, a small, family-owned and operated livestock and produce farm. Located in Westminster, Maryland, Evermore Farm raises all their animals on pasture. Ginger has over 25 years of experience in agri-business and small farm production. Ginger has worked as an agricultural marketing specialist in Maryland since 1999.

The 12th program in the ORIGINS speaker series features a conversation with 3 local chicken farmers from Maryland and southern Pennsylvania. Andrew McClean is the owner of Relief Farms, based in Queen Anne County, Maryland and recently converted his 350 acre chicken operation from conventional to organic and now sells over 900,000 birds to Coleman Organic, a division of Perdue. Beau Ramsburg is the founder and co-owner with his wife, Cat, of Rettland Farms. Beau founded Rettland Farm in Gettysburg, PA in 2007 and produces pastured chickens and heritage breed pork for direct sale to professional and home cooks. Rettland Farm was recently certified by the USDA to process the Farm’s chicken under inspection by the agency. Will Morrow owns and operates Whitmore Farm, a diversified, pasture-based livestock operation raising pigs, sheep and chickens in Emmitsburg, Maryland. Whitmore Farm emphasizes sustainability and specializes in heritage breed livestock. Will’s goods are currently sold at area farmer’s markets, direct on-farm sales as well as select local restaurants.

Cheating threatens the soul of sports, according to CU Boulder's Roger Pielke, Jr., who founded the school's new Sports Governance Center, created to tackle issues like doping, sex testing for athletes, and whether prosthetics give athletes with disabilities an advantage. Pielke joins us ahead of the Summer Olympics in Rio. Then, we asked listeners what pieces of public art they'd like to know more about, and that led us to the giants hearts on display in Loveland. And, peach season got us thinking about what local ingredients Colorado chefs can and can't get.

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

The 10th program in the ORIGINS series features a conversation with Bernie Herman, the department chair and George B. Tindall Professor of Southern Studies at the University of North Carolina in Chapel Hill. The discussion will focus on the food, foodways and culture of the Eastern Shore of Virginia. Herman, along with Tom Gallivan, Mills Wehner and Heather Terry Lusk, founded the ESVA Foodways, LLC. Their collective goal is to create one job for one person so one family doesn’t have to leave this area.

Katy chats with Josh  McJannett (@dominioncitybc) Dominion City Brewing Company and Chris Evans of Black River Hops (@EvansFarmsSonny) about using locally sourced ingredients in beer. If you want to learn more about Black River Hops, check out our interview with Chris Evans on our blog! Beer List Homegrown Saison - Amsterdam Brewing Company Solstice Cocoa Cranberry Oatmeal Stout - Rurban Brewing Merlot barrel-aged Earnscliffe ESB - Dominion City Brewing Company Life Sentence Triple IPA - Great Lakes Brewing Company Subscribe: RSS: http://www.613beer.com/613beercast?format=rss Stitcher: http://bit.ly/613BeerCast-Stitcher iTunes: http://bit.ly/613BeerCast-iTunes Google Play: http://bit.ly/613BeerCast-Play Katy Watts Chris Evans Josh McJannett

The 9th program in the ORIGINS series is about sustainable seafood. With the Chesapeake Bay at our doorstep, it is important to note that the Chesapeake Bay provides 50 percent of the total blue crab harvest in the United States. Each year, the Maryland seafood industry contributes some $600 million to the State's economy. Besides blue crabs, the Chesapeake Bay is a source for striped bass, oysters,soft clams, flounder, perch, spot, croaker, catfish, sea trout, and bluefish. Our distinguished panel features Tj Tate, the Director of Seafood Sustainability at the National Aquarium, Lee Duncan Carrion, co-owner with her husband, Captain Richard Young of Coveside Crabs and Tony Conrad, waterman and owner of Conrad’s Crabs and Seafood Market.

The 8th program in the ORIGINS series is about sourcing and baking with local whole grains. We are pleased to welcome Heinz Thomet from Next Step Produce in Newburg, who along with his wife Gabrielle, owns a 87 acre organic farm. Heinz grows and mills whole grains including wheat, oats, barley, and rye and is also one of the leading growers of field rice in Maryland. Our featured baker, Russell Trimmer, worked with Heinz for several years and learned as much as he could about whole grains. Russell is a tireless advocate for incorporating whole grains into your baking repertoire.

A conversation with Dr. William Woys Weaver, an international food historian, author, teacher, gardener, and epicure. Dr. Weaver is the founder of the Roughwood Seed Collection, which houses over 4000 heirloom food plants. Dr. Weaver is also the director of the Keystone Center for the Study of Regional Foods and Food Tourism™, located in the historic Lamb Tavern in Devon, Pennsylvania. The Keystone Center is an independent research institute unaffiliated with state or private industry organizations. Its primary purpose is the survey, documentation, and promotion of Pennsylvania’s five regional food identities, their related culinary cultures in Europe, and their diasporas within the United States.

Discussion about pollinators and honeybees and their critical role in our food production. Panelists include Dr. Dennis van Englesdorp, Assistant Professor at the University of Maryland’s Department of Entomology and an internationally known honeybee epidemiologist; David C. Heisler, farmer and owner of The Comus Market in Comus, Maryland; and Jack Leonard, landscape architect, beekeeper and assistant professor of Morgan State University’s Landscape Architecture Program.

Local Cheese: Discussion about local Maryland cheese featuring 3 artisanal cheesemakers representing 3 different animal sources — cow, sheep and goat. And the cheese buyer and ACS Certified Cheese Professional from the Baltimore Whole Foods Market. Speakers are Colleen and Michael Histon, owners of Shepherd’s Manor Creamery; Pam Miller, cheesemaker, Charlottetown Farm; Holly Foster, owner and cheesemaker Chapel’s Country Creamery; and Anedina Canzian, Cheesemonger, Whole Foods Market, Baltimore.

Local Beer and Wine: Discussion about the rise of the Maryland wine and beer industry. Speakers include the Director of the Maryland Wineries and now Breweries and Distilleries, a brewer and local hops farmer, a local winery, and a restauranteur focused on serving local beverages.

Discussion about the economics of producing high quality pork and beef on local farms. Speakers include a butcher, a processor, Heritage pig farmers and the director of a grass-fed beef farm operation.

Local Produce: Discussion about local produce and how the Baltimore City School System is incorporating produce into their lunch programs. The Baltimore City Food Policy Director speaks about the work her office is doing regarding food access. Speakers include the Baltimore City Food Policy Director, the owners of one of the largest organic vegetable farms in Maryland, and Baltimore City School System Office of Nutrition employee.

Oysters: Discussion about oysters, aquaculture and an overview of the industry in the region. Speakers include an award-winning Chesapeake Bay journalist, an aquaculture practitioner, and a bioengineer involved with powering aquaculture machinery.

At this time of year there is so much to thankful for, including food on your table that is nutritious and locally grown.