Podcasts about local produce

In this episode, we visit with Orin Nusbaum from Nusbaum Farms in Bellfountain, Oregon — a grower, husband, father, and content creator who's cultivating more than just crops. Orin gives us a glimpse into what life looks like on his diversified farm where he grows a variety of crops and provides fresh produce to local markets and his surrounding community.We explore how the farm has evolved over time — including planting 10 acres of oats in fall 2022, a crop that may have been a first for the operation — and how he navigates the unpredictability of farming, like this past season's surprise combine fire. Orin also shares how his family plays an active role on the farm: his wife, kids, and even the dog stay involved in everything from harvest to road trips to answering calls when things get busy.Celebrating 20 years of marriage, Orin and his wife have built a life around faith, family, and farming. Their teamwork, especially during harvest and hay season, is something that truly sets Nusbaum Farms apart. We talk social media, small-town support, and why it's so important to be present — both online and in the rows. If you love stories about families growing food, navigating challenges, and doing it all together, this episode is for you. Want Farm4Profit Merch? Custom order your favorite items today!https://farmfocused.com/farm-4profit/ Don't forget to like the podcast on all platforms and leave a review where ever you listen! Website: www.Farm4Profit.comShareable episode link: https://intro-to-farm4profit.simplecast.comEmail address: Farm4profitllc@gmail.comCall/Text: 515.207.9640Subscribe to YouTube: https://www.youtube.com/channel/UCSR8c1BrCjNDDI_Acku5XqwFollow us on TikTok: https://www.tiktok.com/@farm4profitllc Connect with us on Facebook: https://www.facebook.com/Farm4ProfitLLC/

Host Melinda Marsalis talks all about the Benton County Farmers' Market with Manager Janet Jones all about the Farmers' Market in Ashland, MS. Welcome to HEARD IT ON THE SHARK with your show host Melinda Marsalis and show sponsor, Mississippi Hills National Heritage Area.  HEARD IT ON THE SHARK is a weekly interview show that airs every Tuesday at 11 am on the shark 102.3 FM radio station based in Ripley, MS and then is released as a podcast on all the major podcast platforms.  You'll hear interviews with the movers and shakers in north Mississippi who are making things happen.  Melinda talks with entrepreneurs, leaders of business, medicine, education, and the people behind all the amazing things happening in north Mississippi.  When people ask you how did you know about that, you'll say, “I HEARD IT ON THE SHARK!”  HEARD IT ON THE SHARK is brought to you by the Mississippi Hills National Heritage area.  We want you to get out and discover the historic, cultural, natural, scenic and recreational treasures of the Mississippi Hills right in your backyard.  And of course we want you to take the shark 102.3 FM along for the ride.     Bounded by I-55 to the west and Highway 14 to the south, the Mississippi Hills National Heritage Area,  created by the United States Congress in 2009 represents a distinctive cultural landscape shaped by the dynamic intersection of Appalachian and Delta cultures, an intersection which has produced a powerful concentration of national cultural icons from the King of Rock'n'Roll Elvis Presley, First Lady of Country Music Tammy Wynette, blues legend Howlin' Wolf, Civil Rights icons Ida B. Wells-Barnett and James Meredith, America's favorite playwright Tennessee Williams, and Nobel-Laureate William Faulkner. The stories of the Mississippi Hills are many and powerful, from music and literature, to Native American and African American heritage, to the Civil War.  The Mississippi Hills National Heritage Area supports the local institutions that preserve and share North Mississippi's rich history. Begin your discovery of the historic, cultural, natural, scenic, and recreational treasures of the Mississippi Hills by visiting the Mississippi Hills National Heritage Area online at mississippihills.org.   Musical Credit to:  Garry Burnside - Guitar; Buddy Grisham - Guitar; Mike King - Drums/Percussion     All content is copyright 2021 Sun Bear Studio Ripley MS LLC all rights reserved.  No portion of this podcast may be rebroadcast or used for any other purpose without express written consent of Sun Bear Studio Ripley MS LLC      

The California Department of Food and Agriculture's Office of Farm to Fork has announced a $750,000 grant award to support the expansion of the California Nutrition Incentive Program (CNIP).

As always, Earthkeepers is on the lookout for stories of faith communities who are creating new, imaginative ways to integrate creation care into the values and practices of faith life. In episode 121 for example, we spoke with folks at the Rainier Avenue Church about their urban community garden and their creation care study group. In this episode, Forrest talks with Matt and Mary Anne Ryan about their church's efforts to engage in social justice by growing fresh produce for their community's foodbank. Their faith community—called Vineyard Christian Fellowship, located just north of Chicago—has converted a large part of their property into what they call the Vineyard Farm. In that context, Matt and Mary Anne are pioneering some great new ideas in community-based earth care.  Evanston GrowsEvanston Vineyard Christian FellowshipVineyard FarmVineyard Farm Photos and VidsKeywords: Evanston Grows, Vineyard Church, food insecurity, community farming, environmental justice, volunteer opportunities, creation care, sustainable practices, church initiatives, local produce, nature, environmental stewardship, church, community, creation care, theology, sustainability, future generations, partnership, small beginningsFind us on our website: Earthkeepers Support the Earthkeepers podcast Check out the Ecological Disciple

In this episode of the Hort Culture podcast, our very own co-host Brett Wolff dives into the key findings and insights from his fact sheet, "3-Year Average Weekly Prices at Kentucky Farmers Markets: 2022-2024." He discusses the importance of understanding price trends for both farmers and consumers, highlighting the factors that influence weekly price fluctuations at Kentucky farmers markets. Brett also shares practical tips for farmers on how to utilize this data to make informed decisions about pricing their products and for consumers on how to navigate the market to find the best deals.3-year Average Weekly Prices at Kentucky Farmers Markets: 2022-2024Center for Crop Diversification Price ReportsQuestions/Comments/Feedback/Suggestions for Topics: hortculturepodcast@l.uky.eduCheck us out on Instagram!

What does it take to build a successful red meat brand from the ground up? Hamish Best, a sheep and beef farmer near Wellington, shares his journey in this episode, from his background in agronomy and sales to his return to farming. He chats about the challenges of maintaining product quality and consistency while growing a brand that resonates with consumers. Hamish also discusses his plans for the future and how he's making his farming model economically sustainable. This conversation is packed with insights for anyone looking to grow and improve their farming business.Hamish's journey from agronomy and sales back to farmingThe challenges of maintaining product quality and consistencyGrowing a red meat brand that resonates with consumersFuture growth plans for his farm and brandEnsuring his farming model remains economically sustainableHead Shepherd is brought to you by neXtgen Agri International Limited. We help livestock farmers get the most out of the genetics they farm with. Get in touch with us if you would like to hear more about how we can help you do what you do best: info@nextgenagri.com.Thanks to our sponsors at MSD Animal Health and Allflex, and Heiniger Australia and New Zealand. Please consider them when making product choices, as they are instrumental in enabling us to bring you this podcast each week.Check out Heiniger's product range HERECheck out the MSD range HERECheck out Allflex products HERE

How does a small community in Athens, Ohio, turn local produce into a thriving business ecosystem? Join us as we unravel the evolutionary tale of ACEnet, a pioneering force in community-based economic development, through the eyes of our insightful guests Adam Cody, Cameron Chastain, and Izzy Stichik. Discover the origins of ACEnet, once known as the Worker-Owned Network, and its transformation into a beacon of innovation and support for food businesses in Central Appalachia. Inspired by models from Northern Italy, ACEnet's journey includes launching the Athens Food Venture Center, a hub that has empowered countless entrepreneurs since 1996. Our conversation sheds light on the collaborative efforts between ACEnet, AmeriCorps, and local farmers, which have reshaped food access and education in Athens County. From transformative programs like the Veggie Van to educational initiatives that teach children about agriculture and cooking, listeners will hear firsthand how ACEnet is making a difference. The episode highlights the critical role of business incubation services in rural settings, providing aspiring entrepreneurs with the knowledge and resources needed to flourish, and the role resources like community-scaled equipment provide for building solidarity and resilience. With stories of shared resources and financial empowerment, we delve into the supportive networks that ACEnet nurtures, including tool libraries and financial guidance. Hear about the power of community networking, and how personal experiences, from starting a mushroom farm to engaging in business counseling, reflect ACEnet's impact on local entrepreneurship. Finally, we cast an eye on the future with ACEnet's exciting participation in the Regional Food Business Center program, a USDA-funded initiative poised to revolutionize regional food economies across Central Appalachia, offering new markets and transformative opportunities. Check out ACEnet's work here: https://acenetworks.org/# https://www.indianag.org/intertribalfbc https://www.appalachiarfbc.org/   For sources, transcripts, and to read more about this subject, visit: www.agroecologies.org To support this podcast, join our patreon for early, commercial-free episode access at https://www.patreon.com/poorprolesalmanac For PPA Restoration Content, visit: www.restorationagroecology.com For PPA Merch, visit: www.poorproles.com For PPA Native Plants, visit: www.nativenurseries.org To hear Tomorrow, Today, our sister podcast, visit: www.tomorrowtodaypodcast.org/   Key words: Community-driven, Economic Empowerment, ACEnet, Worker-Owned Network, Rural Entrepreneurs, Athens, Ohio, Food Access, Business Counseling, Local Economies, Shared-Use Kitchen, Agricultural Producers, Food Entrepreneurs, Community Collaboration, Resource Sharing, Transformative, Food Systems, Community Economic Development, Northern Italy, Athens ACEnet Food Venture Center, Thermal Processing Room, AmeriCorps, Local Farmers, Rural Action, Fresh Produce, Schools, Agriculture, Nutrition, Business Incubation, Business Support, Rural Setting, Business Knowledge, Entrepreneurship, Business Structures, Cooperative Models, C-corp, S-corp, Equitable Ownership, CEO-led Models, LLCs, DBAs, Cost Considerations, Processing Sunchokes, One-time Intake Fee, Regulatory Processes, Privilege of Failure, Safety Net, Commonwealth Kitchen, Shared Resources Model, Tool Libraries, Community Networking, Financial Empowerment, Financial Literacy, Veggie Van Program, Food Accessibility, Healthy, Local Produce, Underserved Communities, Food Sovereignty, Food Justice, Career Paths, Regional Food Business Center Program, USDA, Technical Assistance, Appalachia Region, Ohio, West Virginia, Kentucky, Maryland, Pennsylvania, Tennessee, New Markets, Business Builder Sub-A

In this episode, aggregator Bill Brinkerhoff shares how they minimize food waste selling fresh local produce.  Get time and labor-saving farm tools and microgreen seeds at shop.modern grower.co Listen to other podcasts on the Modern Grower Podcast Network: Farm Small, Farm Smart Farm Small, Farm Smart Daily The Growing Microgreens Podcast Carrot Cashflow Podcast In Search of Soil Check out Diego's book Sell Everything You Grow on Amazon. https://www.amazon.com/Sell-Everything-You-Grow-Homestead-ebook/dp/B0CJC9NTZF

As I continue exploring what I have talked about in my various Health Hacks throughout all of 2024, today, I want to talk about nutrition, and in particular, exploring buying local produce, because buying locally isn't just good for the environment, it's good for our body as well.About the Host:Melissa is an Integrative Health Practitioner and Master Practitioner in NLP and Timeline Therapy and a Board Designated Hypnotherapy Teacher Trainer, helping people get to the root cause of their health issues and then get lasting results. Melissa neither diagnoses nor cures but helps bring your body back into balance by helping discover your “toxic load” and then removing the toxins. Melissa offers functional medicine lab testing that helps you “see inside” to know exactly what is going on, and then provides a personalized wellness protocol using natural herbs and supplements. Melissa's business is 100% virtual – the lab tests are mailed directly to your home and she specializes in holding your hand and guiding the way to healing so that you don't have to figure it all out on your own.Melissa is the winner of the 2021 & 2022 Quality Care Award by Business From The Heart and is also the recipient of the Alignable “Local Business Person of the Year “Award 2022 for Whistler.Melissa has been featured at a number of Health & Wellness Summits, such as the Health, Wealth & Wisdom Summit, The Power To Profit Summit, The Feel Fan-freaking-tas-tic Summit, the Aim Higher Summit and many more! She has also guested on over 60 different podcasts teaching people about the importance of prioritizing our health and how to get started. Linktree: https://linktr.ee/yourguidedhealthjourney Thanks for listening!If you know somebody who would benefit from this message, or would be an awesome addition to our community, please share it using the social media buttons on this page.Do you have some feedback or questions about this episode? Leave a note in the comment section below! Subscribe to the podcast!If you would like to get automatic updates of new podcast episodes, you can subscribe on the podcast app on your mobile device.

Kimberlyn and Leilani share their experiences with food, the ways the dominant culture disconnects us from a healthy relationship with the substances we put into our body, and witchy dives into the sensual and spiritual aspects of food. Their check-ins:  Kimberlyn shares her feelings about her post-animal companion life; Leilani has a meaningful interaction maintaining her boundaries.Mentioned in the episode:  the films Babette's Feast; Chocolat Get exclusive content and support us on Patreon:http://www.patreon.com/WitchyWit  Facebook:https://www.facebook.com/WitchyWitPodcast  Instagram:https://www.instagram.com/Witchy_Wit  Spotify:https://open.spotify.com/show/3azUkFVlECTlTZQVX5jl1X?si=8WufnXueQrugGDIYWbgc3A  Apple Podcast:https://podcasts.apple.com/us/podcast/witchy-wit/id1533482466  Pandora:https://pandora.app.link/nNsuNrSKneb  Google Podcast:Witchy Wit (google.com) 

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.

Welcome back to The Wellfuel Podcast! As the leaves start to turn and the air gets that crisp, refreshing feeling, we're excited to share a brand-new episode of the WellFuel podcast that's perfect for this beautiful fall season! In this episode, host Maeson Tydings dives into the wonderful world of seasonal eating. Maeson explores why eating foods grown in their natural season is not only good for your taste buds but also for your health and the planet. What can you expect? Discover the health benefits of consuming locally grown produce and how it supports your gut health. Get the scoop on what fruits, vegetables, and spices are in season this fall. (Spoiler: butternut squash soup, anyone?) Learn practical tips for incorporating seasonal foods into your meals, plus some delicious fall recipes to try! We'll also chat about the environmental impact of seasonal eating and how visiting your local farmers market can help strengthen your community and support sustainable agriculture. Tune in to find out: Why eating seasonally can actually save you money. How frozen produce can sometimes be more nutrient-dense than fresh! The unique relationship our bodies have with seasonal foods. As promised, here's where to find Isabel's amazing seasonal recipes: https://isabelsmithnutrition.com/recipes/fall-recipes/ So grab a cozy blanket, maybe a warm drink, and join us as we celebrate the flavors of fall!

We have a special guest with us on the podcast today. Local Farmer Colt Hawkins joins Cassie, Maria, and Ryleigh to tell us all about his farm, his passion behind it, and how you can get connected. Colt has built his farm from the ground up and his tests many ways to bring unique, pesticide-free produce to the Ozarks. Check him out at Red Top Crops on Instagram and Facebook.

This episode highlights how small-scale regenerative farming and artisanal production offer nutrient-dense, vitality-rich food that mass production simply can't match.Other key topics discussed:- The difference between handmade, small-batch production and industrial manufacturing.- Why mass-produced foods lack the same nutritional value as small-batch, artisanal foods.- The greenwashing of organic labels and the hidden realities of industrial organic farming.- Jared's journey from Wall Street to farming, and his decision to prioritize passion over profit.- The impact of large-scale, monoculture farming on nutrient depletion in food.- How conscious food choices can drastically improve personal health and vitality.Jared Pickard is the founder of Be Here Farm + Nature, a small-scale farm that specializes in biodynamic, nutrient-dense products and artisanal skincare. With a background in farming, hospitality, and mindfulness, Jared left Wall Street to pursue his passion for regenerative agriculture and to help people connect with nature through the food they consume and the products they use.Timestamps:(00:02) The Importance of Handmade Products(14:06) The Benefits of Fresh, Local Food(17:42) Exploring Real Food and Sustainable Agriculture(25:07) The Power of Quality Food Sources(36:42) Follow Your Passion(50:23) The Evolution of Dreams and Vision(59:35) Finding Balance Through Restorative Events(01:05:24) Discovering Food System PerspectivesClick here more information on the Sep 21/22 'Fall Into Here' Equinox Event!*** LINKS***Check out our Newsletter - Food for Thought - to dramatically improve your health this year!Join The Meat Mafia community Telegram group for daily conversations to keep up with what's happening between episodes of the show.Connect with Be Here Farm + Nature:InstagramWebsite Sep 21/22 Fall Into Here Equinox Event!Connect with Meat Mafia:Instagram - Meat MafiaTwitter - Meat MafiaYouTube - Meat MafiaConnect with Noble Protein:Website - Noble ProteinTwitter - Noble ProteinInstagram - Noble ProteinAFFILIATESLMNT - Electrolyte salts to supplement minerals on low-carb dietThe Carnivore Bar - Use Code 'MEATMAFIA' for 10% OFF - Delicious & convenient Pemmican BarPerennial Pastures - Use CODE 'MEATMAFIA' 10% OFF - Regeneratively raised, grass-fed & grass-finished beef from California & MontanaFarrow Skincare - Use CODE 'MEATMAFIA' at checkout for 20% OFFHeart & Soil - CODE ‘MEATMAFIA' for 10% OFF - enhanced nutrition to replace daily vitamins!Carnivore Snax - Use CODE 'MEATMAFIA' Crispy, airy meat chips that melt in your mouth. Regeneratively raised in the USA.Pluck Seasoning - 15% OFF - Nutrient-dense seasoning with INSANE flavor! Use CODE: MEATMAFIAWe Feed Raw 25% OFF your first order - ancestrally consistent food for your dog! Use CODE 'MEATMAFIA'Fond Bone Broth - 15% OFF - REAL bone broth with HIGH-QUALITY ingredients! It's a daily product for us! Use CODE: MAFIA

INTERVIEW: Emily Alice on Local Produce at Te Korokoro o te Tūī by Zac Hoffman on Radio One 91FM Dunedin

People using SNAP benefits to buy local produce can double their money this summer by WSKG News

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Send us a Text Message.Join Reyshan Parker on the 'Beyond the Check' Podcast as he crafts a delicious meal of stuffed peppers using fresh ingredients from Local Farm Bag. Reyshan prepares this savory dish while chatting with Erik Lyons, the owner of Local Farm Bag, about the joys and challenges of sourcing food locally. Dive into a culinary journey that highlights the significance of knowing where your food comes from and how it impacts both flavor and community. Don't miss this flavorful episode filled with cooking tips and enlightening farm-to-table discussions!FIND LOCAL FARMBAG: https://localfarmbag.com@localfarmbagFarm to Table, Cooking Show, Local Farming, Sustainable Eating, Fresh Ingredients, Community Supported Agriculture, Healthy Eating, Culinary Tips, Food Podcast, Local Produce#FarmToTable, #CookingWithErik, #LocalFarmBag, #SustainableEating, #HealthyCookingEnjoying the show? Please consider donating to help keep this show cooking! https://www.patreon.com/beyondthecheckSupport the Show.FOLLOW BEYOND THE CHECK ON: https://poplme.co/beyondthecheckWEBSITE https://independentlasagna.com/beyond-the-checkINSTAGRAM https://www.instagram.com/beyondthecheck_YOUTUBE https://www.youtube.com/c/IndependentLasagnaFACEBOOK https://www.facebook.com/BeyondTheCheckWOELINKEDIN https://www.linkedin.com/showcase/beyondthecheckFIND REYSHAN AT:WEBSITE http://reyshanparker.comFACEBOOK https://www.facebook.com/reyshanjparker/LINKEDIN https://www.linkedin.com/in/reyshanparker/INSTAGRAHM https://www.instagram.com/reyshanparkerTIKTOK https://www.tiktok.com/@reyshanparker Instacart - Groceries delivered in as little as 1 hour.Free delivery on your first order over $35.#masterchef #cookingshow #foodshow #travelshow #Foodie #EatingForTheInsta#...

In this episode, Suzie explores the journey of Edinburgh's Chocolate Tree with founders Alastair and Freddy. Starting from humble beginnings at a music festival, they transformed their passion for chocolate into a sustainable business. They discuss their move to organic farming practices, their commitment to reducing their carbon footprint, and the importance of fair trade with cacao farmers. Suzie learns about the cultural significance of chocolate, its health benefits, and savours a unique Aztec hot chocolate blend. Their story exemplifies how a small business can lead the way in promoting regenerative agriculture and ethical consumption while producing delicious, high-quality chocolate products.

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

About the Guest:David Wiley is the owner, operator, and manager of Serenity Knoll Farm. With a diverse professional background including roles in advertising, education, and even professional sports management, David ultimately found his calling in East Tennessee's local food and farming community. He is deeply involved in cultivating the farming landscape through Serenity Knoll Farm, organizing community events, and hosting unique culinary experiences. David's vision extends to contra dance and yoga programs, turning his farm into a multifaceted community hub.Episode Summary:On this bright June episode of the Johnson City Living podcast, host Colin Johnson sits down with David Wiley, the multi-talented owner and operator of Serenity Knoll Farm. David shares his fascinating journey from working in advertising and professional sports to becoming a leading figure in East Tennessee's local food movement. Through Serenity Knoll Farm, David offers unique culinary experiences, contributes to local farmers' markets, and hosts community-centric events including yoga and contra dance. The conversation provides rich insights into the farm's role in fostering community and culture while emphasizing sustainable agriculture.David Wiley opens up about his life story, from being born in Knoxville and growing up in Memphis, to eventually establishing Serenity Knoll Farm in Jonesboro. He elaborates on what makes Johnson City and Jonesboro idyllic places to live, highlighting factors like low population density, scenic beauty, and friendly locals. An advocate for healthy living, David introduced traditional folk dances to Jonesboro and established a thriving cooking school at his farm. Through Serenity Knoll, he aims to connect people with food in meaningful ways—whether through farm-to-table dining, cooking classes, or community events.Key Takeaways:Community and Culinary Experiences: Serenity Knoll Farm is not just about growing food; it's about community gatherings, from cooking classes to yoga sessions.The Importance of Farmers' Markets: David stresses that farmers' markets like the one in Jonesboro are ideal for connecting with local growers and understanding the local food scene.Culinary Learning for All Ages: The cooking school at Serenity Knoll Farm offers classes that range from knife skills to ethnic cuisines, aimed at both adults and children.Future Aspirations: Serenity Knoll Farm has ambitious plans for expansion, including building lodging options and hosting chef's weekends.Health and Dietary Choices: David advocates for the impact of healthy, locally-sourced food as a foundation for good health and community well-being.Notable Quotes:"It's a wonderful area. I've traveled all over the world, and I always look forward to coming back to the mountains of East Tennessee.""The whole premise was to build communities, to have a social event that was alcohol free. It didn't matter what your [background] was.""Thirty percent of Americans do not cook a single meal. And we're talking about millions of people.""If you have no confidence or no skill in that area to prepare food, it takes a lot of the joy away from the dining experience.""I think being able to put my energy and passion into this dream that I've created of building a business, building a brand, being a part of the local food system as a function of public health, that really excites me."Resources:Serenity Knoll Farm on Facebook: FacebookSerenity Knoll Farm on Instagram: InstagramWebsite for Class Registrations and Events: Serenity Knoll FarmFor more enlightening episodes, stay tuned to the Johnson City Living podcast. If you're considering a visit to the charming towns of Johnson City or Jonesboro or interested in experiencing the local culinary scene, this episode provides a comprehensive guide to what David Wiley and Serenity Knoll Farm have to offer. Tune in, and see how Serenity Knoll Farm is building a healthier, more connected community, one meal at a time.

That idea for this episode was sparked by an article in the Guardian about a woman who changed her yard into a suburban micro-farm. That article hit so many positive notes that I thought it was worthy of an entire episode. But first, I did a quick review of the new documentary "Food Inc. 2". This is a sequel to the popular but controversial documentary "Food Inc", produced in 2008. Although they made excellent points in this sequel and it's an important topic for the front burner, I would have to put this one in the category of "more of the same". I recommend that you may be better off watching the first of this pair of documentaries, which is available on YouTube TV, Netflix, and other places. This educational piece on micro-farming used a specific example of one woman's brave step into what will hopefully be the future of local farming. In 2014, the Obama Administration started the micro-farm program which joined forces with local farmers and wanna-be farmers to provide financial incentives for homeowners to grow their own food.  At a time when folks are concerned about the rising price of supermarket food, this program provides an opportunity to have free food or nearly-free food grown in your neighborhood. This program utilizes water recycling and overall water conservation, community access to organic soil,  space-preserving technology, natural pest control, farm subsidies, and a path to cash for sharing your harvest.  All this program needs now is a nudge from our leaders.

 In this episode, Suzie chats with Charlotte Blackler from Herb Majesty, a family-run farm in Perthshire. They discuss Charlotte's journey from a frustrated pharmacist to a herbologist and sustainable farmer. The conversation covers the use of plants as natural pharmaceuticals, sustainable livestock farming without antibiotics, and the role of bees in treating PTSD and respiratory ailments. Charlotte shares how Herb Majesty's meat subscription box thrived during the pandemic, offering high-quality, hormone-free meat. They also explore innovative collaborations with local businesses for mutual benefits in reducing waste and Herb Majesty's range of products designed for women experiencing menopause. Tune in to learn about the ethical and sustainable practices that define Herb Majesty's approach to modern farming. 

Peaches and Profits: The Journey of Shannon HouchinFrom Construction to Peaches: A Business Pivot StoryIn this episode titled 'From Construction to Peaches: A Business Pivot Story', hosted by NaRon Tillman, listeners are taken through an intriguing journey of business adaptation and resilience. Initially discussing the pivot from commercial construction to home improvement due to financial challenges, Tillman navigates the conversation towards an unexpected yet profitable summer business venture: selling peaches. The story unfolds as Tillman shares the strategic move to sell high-quality, juicy peaches during the home improvement industry's dry season, highlighting the importance of understanding business trends and the ability to creatively supplement income during downturns. The episode transitions into an insightful interview with Shannon, a former journalist and copywriter turned peach broker, who elaborates on her own dive into the peach business after a personal quest for tangible work led her to South Carolina. Shannon details her efforts in marketing and customer engagement, transforming her summer hustle into a thriving, year-round peach brokerage. Together, they discuss the significant lessons learned, the importance of local marketing, the logistics of selling produce, and how adapting business models can lead to unexpected success. The episode encapsulates the essence of entrepreneurship, the power of storytelling in business, and the value of community engagement.Time Line00:00 Welcome to Walk in Victory Podcast00:12 The Journey from Construction to Peaches01:39 Embracing the Peach Business04:41 Guest Introduction: Shannon's Peachy Path05:13 Shannon's Deep Dive into the Peach Business07:57 The Art of Peach Selling and Business Growth17:51 Marketing Strategies and Community Engagement23:44 Expanding the Peach Business to Festivals and Beyond29:11 The Future of Local Produce and Final ThoughtsBecome a supporter of this podcast: https://www.spreaker.com/podcast/walk-in-victory--4078479/support.

If you've ever been grocery shopping and wondered where the eggs or produce come from, we want to tell you about a grocery that delivers the ultimate local food shopping experience. It's at Vitruvian Farms who now offers an on-site grocery store located right on their McFarland farm run by Tommy Stauffer and Shawn Kuhn. Host Bianca Martin sat down with Stauffer to learn about their new retail venture, and some of the 300 local products offered at this one of a kind grocery.  Join us every Thursday as we explore Madison's food culture, from the brewers and bakers to the chefs and cheesemakers. Wanna talk to us about an episode? Leave us a voicemail at 608-318-3367 or email madison@citycast.fm. We're also on Instagram!  Want more Madison news delivered right to your inbox? Subscribe to the Madison Minutes morning newsletter.  Looking to advertise on City Cast Madison? Check out our options for podcast ads. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to the Cutflower Podcast!In this episode, join me, Roz Chandler, as I delve into the fascinating world of flower farming with my guests Roz from The Wild Zinnia and Miranda Michaelis. Together, we explore the highs and lows, the practicalities, and the passion behind this blooming industry.Summary:Roz and Miranda candidly discuss the intricacies of flower farming, starting from the essential considerations of time management and financial planning. They emphasise the importance of setting clear goals and working backwards to achieve them, while also acknowledging the unpredictable nature of revenue in this field.The conversation highlights the diverse skill set required for success in flower farming, including marketing, technology management, accounting, and customer service. Both guests share their personal challenges and triumphs, from dealing with pests and biodiversity issues to finding joy in seeing their creations bring happiness to others.Key TakeawaysTime Management: Determine how much time you can commit to flower farming and align your goals accordingly.Financial Planning: Set clear financial goals and work backwards to create a sustainable business model.Diverse Skill Set: Flower farming requires proficiency in marketing, technology, accounting, and customer service, in addition to horticultural knowledge.Embrace Collaboration: Seek support and mentorship from experienced individuals to navigate challenges and accelerate growth.Passion and Purpose: Find fulfillment in the creative process and the joy of bringing beauty to others' lives.Join us as we uncover the secrets to flourishing in the world of flower farming!Don't forget to connect with Roz from The Wild Zinnia and on Instagram @wildzinniabristol and Miranda Michaelis from Pied Beauty Flowers  and on Instagram @piedbeautyflowrs for more insights and inspiration. Thanks for tuning in to the Cutflower Podcast! New Catalogue Out Now, Oct 23, https://plantsofdistinction.co.uk use the code CUTFLOWER30 for 30% off your order. A Cut Above Waitlist: https://fieldgateflowers.kartra.com/page/ACutAboveWaitlist The Growth Club: https://fieldgateflowers.kartra.com/page/thegrowthclub Lots of free resources on our website: www.thecutflowercollective.co.uk Instagram: https://www.instagram.com/fieldgateflowers Facebook Groups Cut Flower Farming - Growth and Profit in your business https://www.facebook.com/groups/449543639411874 Learn With The Cut Flower Collective https://www.facebook.com/groups/learnwiththecutflowercollective

Jake Kellie is the owner and head chef of the open-fire restaurant Arkhé in Adelaide, Australia. Born in New South Wales, at the age of 16, Jake Kellie passion for cooking started. He studied cooking and travelled overseas to cook and learn from some of the world's best chefs, like Heston Blumenthal of The Fat Duck and Brett Graham of The Ledbury in the UK, and Scott Pickett and Matt Moran in Australia. We will also hear how Jake Kellie builds his cooking on great local produce prepared over different temperatures of open fire. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

From the Henssler Financial Studio this is your news minute on the Gwinnett Daily Post Podcast presented by Engineered Solutions of Georgia. Today is Saturday, December 16th, and I'm Keith Ippolito. The Johns Creek Symphony Orchestra is all set to fill the air with festive cheer with 'A Kids' Christmas'. This sensory-friendly concert features dancing, singalongs, and a sprinkle of reindeer magic. The event, designed to include people of all abilities, will take place at the Johns Creek United Methodist Church from 2:30 PM to 3:30 PM. Tickets are priced between $17 and $30 and can be obtained on the orchestra's website. In other news, the Ice Rink at Sugar Hill extends a warm invitation for you to revel in some ice skating this season. Boasting the largest portable ice rink in the southeastern United States, it promises to be an enjoyable outing for families seeking some winter fun. Lastly, make a point to visit the Winter Farmers Market at Town Center Park today from 9:00 AM until 11:00 AM. A range of fresh local winter produce, baked goods, canned items, meats, and other delectable local flavors await you.3 For more news about our community, visit gwinnettdailypost.com. For the Gwinnett Daily Post Podcast, I'm Keith Ippolito. www.gwinnettdailypost.com  www.esogrepair.com www.henssler.com www.bgpodcastnetwork.com www.gcpsk12.org #NewsPodcast #CurrentEvents #TopHeadlines #BreakingNews #PodcastDiscussion #PodcastNews #InDepthAnalysis #NewsAnalysis #PodcastTrending #WorldNews #LocalNews #GlobalNews #PodcastInsights #NewsBrief #PodcastUpdate #NewsRoundup #WeeklyNews #DailyNews #PodcastInterviews #HotTopics #PodcastOpinions #InvestigativeJournalism #BehindTheHeadlines #PodcastMedia #NewsStories #PodcastReports #JournalismMatters #PodcastPerspectives #NewsCommentary #PodcastListeners #NewsPodcastCommunity #NewsSource #PodcastCuration #WorldAffairs #PodcastUpdates #AudioNews #PodcastJournalism #EmergingStories #NewsFlash #PodcastConversations #podcast #podcasts #podcaster #podcastlife #podcastshow #podcasting #podcasters #podcastersofinstagram #itunes #applepodcasts #spotifypodcast #soundcloud #youtube #radio #radioshow #comedy #music #hiphop #art #entrepreneur #covid #motivation #interview #repost #loveSee omnystudio.com/listener for privacy information.

The Green Party's Agriculture critic Kevin Arseneau wants provincial institutions to have targets when it comes to buying local food. We reach him to learn more about his thoughts.

Nicholas Irish, Account Manager of FerryFast Produce, shares his thoughts on the consequences of discounted produce offered in major supermarkets and how it affects the supply chain.Listen to Agri-Insider for anything and everything agri-food supply chain.

In the latest edition of Omni Talk's Retail Fast Five, sponsored by the A&M Consumer and Retail Group, Firework, Avalara, TGW, and Sezzle Chris Walton and Anne Mezzenga discuss: Schnucks Launching Real-Time Local Produce Alerts For the full episode head here: https://youtu.be/beDTcCOLbT8

Join us on this episode of the Flex Diet Podcast for a riveting conversation with Dr. Dwayne Jackson as we explore the world of neuro-protection and the critical role nutrition plays in it. We dig into the potentially harmful effects of inflammation and how it can lead to chronic traumatic encephalopathy (CTE). We also highlight the importance of entering sports activities in the least inflammatory state possible and how a balanced diet and supplements can assist.If you enjoyed this podcast, you can get more from me at MikeTNelson.com/podcast. You can see all the other podcasts and guest episodes I've done. Then if you scroll down, you can subscribe to my Fitness Insider Newsletter.Episode Chapters:(0:00:01) - Neuro-Protection and Nutrition(0:07:57) - Colorful Diet(0:13:01) - Exploring Variety in Food and Supplements(0:24:38) - CBD's Impact on Immunosuppression and Neurology(0:29:43) - Microdosing Mushrooms and Lyon's Main(0:39:13) - BHB, Ketone Supplements for Concussions(0:51:40) - Podcast Disclaimer for Health AdviceConnect with Dr. Dwayne Jackson:InstagramWebsitePrevious Podcast:Flex Diet Podcast Episode 202: Cold water immersion and the body's regulation systems: An interview with Dr. Dwayne Jackson

Market Wagon is an innovative model connecting farmers, makers, and producers with consumers. Co-founder Nick Carter joins the program to discuss how this virtual farmer's market helps strengthen agriculture and small business while providing fresh, quality food to its customers.Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

Desare has been on a journey her whole life to find the balance between great tasting food and being healthy. The Twisted Fork Festival gives her to ability to connect those of us that have struggled with the same problem to the farmers and chefs that are creating healthy foods that have amazing flavors.To learn more, go to www.TwistedForkFestival.com, Facebook.com/TwistedForkFestival, or Instagram.com/twistedforkfestivalsYou can visit all of our sponsors here.You can support my efforts to bring you episodes about health and wellness topics via Patreon.Follow me via All In Health and Wellness on Facebook or Instagram.Find my books on Amazon: No More Sugar Coating: Finding Your Happiness in a Crowded World and Confidence Through Health: Life the Healthy Lifestyle God DesignedMusic credit: Ryan The Son, hear more from Ryan The Son on Instagram, YouTube or SpotifyProduction credit: Social Media Cowboys

In this episode we are joined by special guest Marian and talk about farmers markets and local produce.

I make the case for everyday Americans to look into growing gardens, fishing and hunting as means to supplement or replace food from grocery stores. Eating healthy, while possible, will become harder as GMO and Fast Food companies buy out brands seen as traditionally healthy. Make sure to read the labels and research what you can do to make a healthy change. Want to see more BPA content & show your support?: https://linktr.ee/BackpackingAmerica SHOP: https://bpapodcast.threadless.com/ KART: Kreative Art Online Radio: https://kart.airtime.pro/ Instagram: https://www.instagram.com/backpackingamerica/ Facebook: https://www.facebook.com/bpapodcasting Apple Podcasts: https://podcasts.apple.com/us/podcast/backpacking-america/id1485571395 Spotify: https://open.spotify.com/show/2IpWT8Xh8BkTIlNw7oBap7?si=fTtnuf5gSomjedJoBhgydw Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkLnBvZC5jby9iYWNrcGFja2luZy1hbWVyaWNh?sa=X&ved=2ahUKEwjf9erVsZXuAhW0D1kFHTnXAr0Q9sEGegQIARAE

On this week's episode of the FarmBits podcasts, Katie and Natasha were joined by Mia Luong, a doctoral student at the University of Nebraska – Lincoln. Mia speaks with us on her knowledge of designing, implementing, and conducting the ins and outs of specialty crop research. She explains the role of technology in her pursuit of climate smart tools for specialty cropping systems including strawberries, carrots and more. Tune here as Mia shares her realities of conducting specialty crop research with insight to Digital Technolgies for Specialty cropping systems. Mia Luong Information: E-mail: mia.luong@huskers.unl.edu Lab website: https://agronomy.unl.edu/wortman-research FarmBits Contact Information: E-mail: farmbits@unl.edu Twitter: https://twitter.com/UNLFarmBits Facebook: https://www.facebook.com/UNLFarmBits Natasha's Twitter: https://twitter.com/NatashaUmezu Natasha's LinkedIn: https://www.linkedin.com/in/natasha-hiromi-umezu-b84805136/ Katie's LinkedIn: https://www.linkedin.com/in/katie-bathke-a15082246/ Opinions expressed by the hosts and guests on this podcast are solely their own, and do not reflect the views of Nebraska Extension or the University of Nebraska - Lincoln.

(May 22, 2023) A huge problem for the local food movement is getting locally-grown produce from tons of small farms scattered across the region into the kitchens of consumers. A new $500,000 USDA grant centered in Tupper Lake aims to create a new distribution system. Also: Gov. Hochul is considering housing newly-arrived migrants on some SUNY campuses, but details are still fuzzy.

In July 2019, Dave Matthews Band was coming to Tampa to perform a concert. Word got out that the band was searching for locally grown food to eat, as they do for every show. (They call it farm-to-stage.)Nichole Dube worked a corporate job at the time, but she had recently attended a community gardening conference, so she set out to source the band's food herself. She pulled it off.That's how the idea for Dube's Mobile Market was born.In this conversation, Nichole shares how a 2019 Dave Matthews Band concert led to her family's business. She also explains the importance of eating locally, and she offers advice for encouraging kids to eat their veggies.Related episodes:Hacks to Help You Eat More Veggies360 Eats Takes Leftovers from Food Waste to Food TruckWhy You Should Stop Haggling at Florida's Farmers MarketsConscious Cuisine: Chef Justin Timineri of Fresh From Florida Offers Ideas for Eating What's in SeasonIt's Always Sunny at St. Petersburg's Brick Street Farms “Now Food Doesn't Have to Travel”: Hyperlocal Agriculture with lemonGRAFT Founder Zach Correa7

How's this for a good story to tell at cocktail parties? Dave Matthews Band inspired Nichole Dube to start a produce business.

Brian Cook is the President of Local Bounti, a company that brings fresh local produce to the world using 90% less water and land than traditional agriculture. In a world that's poised to hit 10 billion people not too long from now, we need all the help we can get finding innovative ways to feed our population food that isn't just gruel, mush, mushy-gruel, or god-forbid, soylent green. Brian has dedicated his life to food production, and today we talk about not only what Local Bounti is doing and why it's important, but also how we all need to educate ourselves better about where our food actually comes from. It's a topic that's near and dear to my heart. ➡️ https://localbounti.com/ ➡️ https://www.linkedin.com/in/4brianccook/ ➡️ Highlights: https://rosspalmer.com/brian-cook  

Did you know Oregon has roughly 37,000 operating farms, and that most farms are operating ALL YEAR LONG? On Thursdays, we chat about food on City Cast Portland, and today we're talking winter farming with Mary Colombo, co-owner of Wild Roots Farm in Troutdale. How can a non-chef on a budget partake of our winter bounty? How are these year-round farms surviving our severe weather changes? And how do you even eat kohlrabi? Links for getting your winter veggie fix: Oregon Winter Farmers Markets Double Up Food Bucks Oregon Eat Winter Vegetables Cook With What You Have “Six Seasons” cookbook “Grist” cookbook Who would you like to hear on City Cast Portland? Shoot us an email at portland@citycast.fm, or leave us a voicemail at 503-208-5448. Still want more Portland news? Then make sure to sign up for our morning newsletter, and be sure to follow us on Twitter and Instagram  Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at citycast.fm/advertise Learn more about your ad choices. Visit megaphone.fm/adchoices

The restaurant will help focus on healthy, sustainable eating. It will help the environment by reducing the pollution caused by traditional farming methods. The leaves are sourced from local farms, and the food will be organic and locally sourced. It will also be able to provide healthy food options for its customers. The mission is to try and change how people think about food production. However, by creating and trading passion with other people who are more innovative and have better ideas, the individual can still gain something from experience. ---------- Who is Dylan Cashman? Dylan Cashman, who's early experience took him on a culinary learning spree in the reputable kitchens of Sean's Panorama, Cottage Point Inn & Paper Daisy before becoming Head Chef of Fins Seafood Restaurant where he won his first chefs hat, believes food should be respected for its provenance just as wine is. After opening his own restaurant on the Gold Coast which won best new restaurant and a chefs hat, he then left for his second stint in Europe.He is passionate about sharing the best food, farmed with the future in mind, with everyone to help create better food expectations.  Local Produce, Sustainable Agriculture, Incredible Service and Attention to detail... the four things needed for a successful restaurant and career in the restaurant industry in Australia.  ---------- Website: http://www.thebluedoorsurryhills.com.au/ Instagram: https://www.instagram.com/thebluedoorsurryhills/  Buy Our Merch: https://secretsofthesoil.comSee omnystudio.com/listener for privacy information.

This week Rosalind continues her amble around Fife where she visits Bowhouse - a part of the Balcaskie Estate, located in the heart of the East Neuk, between Elie and St Monans. Bowhouse aims to connect small growers and producers with restaurants and shoppers, giving everyone better access to local ingredients and produce. There are on site producers who operate from there permanently as well as others who run stalls on their market weekends.Rosalind speaks to Rosie Jack, Manager at Bowhouse who tells her all about this innovative local facility. Rosalind also meets with some of the residents including Lucy Hine of Futtle, an organic brewery, taproom, bottle shop and music venue, Hazel Powell and Giacomo Pesce of Baern Cafe, which boasts a rather singular oven; Tom Booth of East Neuk Market Garden and Fiona Fraser of the Bothy Kitchen.

Live from IFPA's Global Show: Technology's Critical Role in Local Produce and Controlled Environment FarmingA very special live podcast from IFPA's 2022 Floral and Produce show! We are talking with Craig Hurlbert and Dave Vosburg of Local Bounti, John Purcell of Unfold, and Ali Daniali of HRVSTS.Join us as we discuss:Networking at a global level at the IFPA's Floral and Produce Show. Growing customer demand for locally grown produce Sustainability in the food system.The challenges and possibilities of controlled environment farming. Using Data to inform growing operations. Segment 1 - Craig Hurlbert (CEO) and Dave Vosburg (Chief Innovation Officer) of Local Bounti“Controlled environment food growing is very capital intensive, so this model will require management to have a strong understanding of running capital intensive operations.' - CraigLocal Bounti is an indoor farming company with an aggressive growth plan over the next five years to deliver delicious, great texture, flavorful products to their customers all across the United States, locally grown. The demand for locally grown produce is there, the logistics and infrastructure is evolving. People want convenience, less shelf time, flavor, and low price points. Salad kits are a good example of a winning product right now. Local Bounti is expanding to Texas and Oregon and looking into acquiring other facilities as well. Segment 2 - John Purcell (Chief Strategy Officer) of Unfold“Controlled environment [farming] is a confluence of amazing technologies; I like to describe it as Silicon Valley meets Salinas Valley.” — John According to John, this industry is a huge mashup of many sectors in tech, “a confluence of technologies.”People are drawn to this work because they want to use their skills on something that matters. The reason they get attracted to this is because of the work done producing food in a way better for the planet. It's new in some ways, but in some ways, it's not. There's a cross fertilization of ideas and technologies from outdoor crop growing and indoor crop growing happening all the time these days.John suggests we look at the technologies that are out there, and let's figure out how to apply them.Segment 3 - Ali Daniali (CEO/Founder) of HRVSTS“We've flipped the equation. For growers, it's actually a push versus pull type of equation, where the buyer is actually telling the grower what to grow” — AliHRVSTS grows and sells specialty produce to food service companies. Using data they can get specialty leafy greens from seed to customer in 7 weeks or less, depending on the crop. They use data to eliminate the inefficiencies in the system and also contract with small growers and help new farmers get online quickly. Guest ResourcesLocal Bounti - https://localbounti.com/Craig Hurlbert - https://www.linkedin.com/in/craighurlbert/David Vosburg - https://www.linkedin.com/in/bdavidvosburg/Unfold - https://unfold.ag/John Purcell on LinkedIn: https://www.linkedin.com/in/jppurcell/HRVSTS - https://hrvsts.com/Ali Daniali -

Chile, this week, we are discussing how to grow your own food. There are numerous benefits to starting your own garden, and in. our current world where food prices are escalating it's a great time to consider ensuring that your family has some staples you can grab right at home. Tune in to this episode to discover some benefits of starting your own garden and simple ways to begin. In this show, I will discuss the benefits of growing your food, and a few plants you can start growing easily no matter where you live. Later on, I'll be speaking with Mariama Seray Barrie-Wurie, an agriculturist.-Xo Raw GirlGet those gardening tools ready and learn:The benefits of growing your own produceWhy local produce tastes betterHow growing your own food prevents waste and costs lessVegetables and herbs you can start in your gardenHow to start your own gardenMariama's experience as an agriculturistBeginner tips for starting your own gardenHow to improve the nutrient quality of soilAlternatives to pesticidesMariama's favorite things to growTransforming the agricultural sector in Sierra Leone and Africa as a wholeConnect with Mariama:Website: https://jaiimafarms.com/Follow on Instagram: https://www.instagram.com/jaiimafarms.sl/ 

Episode SummaryCo-founder and CEO of Gotham Greens, Viraj Puri is on a mission to transform the way we approach our food system by growing greener foods in better ways. Through his work atGotham Greens, Viraj and his team help to build and operate sustainable greenhouses in cities across America. Today, Viraj and Harry dive deep into the urban farming industry and why it is critical to educate a future workforce of engineers, scientists and farmers to ensure its continued success. They touch on Viraj's inspiration for launching Gotham Greens, revitalizing communities and innovating for a sustainable future. Thanks to Our SponsorsCultivatd – https://cultivatd.com/ (https://cultivatd.com/) Key Takeaways04:27 – Harry welcomes Co-founder and CEO of Gotham Greens, Viraj Puri, to discuss his circuitous path to vertical farming, clean technology, and the origin story of Gotham Greens 18:46 – Early lessons Viraj learned and where he gleaned inspiration along the way 22:01 – What Viraj would have done differently if given the chance 24:55 – Educating talented new engineers and farmers in the vertical farming industry 28:57 – A mission-driven organization 32:43 – Viraj reflects on his personal growth as a CEO and mentors who have helped him grow along the way 36:01 – What the future holds for Gotham Greens 40:24 – A tough question Viraj has asked himself recently and what excites him most about the future of vertical and urban farming 45:03 – Harry thanks Viraj for joining the show and lets listeners know where they can learn more about Gotham Greens Tweetable Quotes“One can obviously deploy technology. But then one has to also ensure that there's a captive marketplace for those goods and services.” (11:17) (Viraj) “That's what's really cool about urban farming, broadly speaking, is that it touches on so many different socioeconomic themes such as public health, environmental education, urban planning. And then, of course, you can do it the way we do it. It's much more commercial scale and a meaningful amount of food production and supply chain transformation.” (13:20) (Viraj) “We were and continue to be a mission-driven organization that's deeply rooted in this ethos of trying to make the world a better place and to use fewer resources to produce healthier food.” (24:30) (Viraj) “I think that curiosity is a really important attribute or characteristic for strong leaders. And I think the fact that we built the business from the ground up has necessitated that sense of curiosity.” (34:00) (Viraj) Resources MentionedGotham Greens Website – https://www.gothamgreens.com/ (https://www.gothamgreens.com/) Gotham Greens Instagram – https://www.instagram.com/GothamGreens/ (https://www.instagram.com/GothamGreens/) Gotham Greens LinkedIn – https://www.linkedin.com/company/gotham-greens-farms/ (https://www.linkedin.com/company/gotham-greens-farms/) Gotham Greens Twitter – https://twitter.com/gothamgreens/ (https://twitter.com/gothamgreens/) Gotham Greens Facebook – https://www.facebook.com/GothamGreens/ (https://www.facebook.com/GothamGreens/) Viraj's LinkedIn – https://www.linkedin.com/in/v-puri/ (https://www.linkedin.com/in/v-puri/) Sponsor Info Cultivatd's Website – https://cultivatd.com/ (https://cultivatd.com/) Cultivatd's Instagram – https://www.instagram.com/cultivatdco/ (https://www.instagram.com/cultivatdco/) Cultivatd's Twitter –https://twitter.com/cultivatd ( https://twitter.com/cultivatd) Cultivatd's Facebook –https://www.facebook.com/cultivatd/ ( https://www.facebook.com/cultivatd/)

Chef and restaurateur Andrew Carmellini, co-founder of the NoHo Hospitality Group, talks with us about using food as a way to nourish communities, why there's no recipe for scaling restaurants, and the nuanced realities of local produce.Episode sponsored by Château Troplong Mondot.