Podcasts about locavore

Caroline Weaver is an obsessive shopper, former specialty shop owner, and creator of The Locavore Guide. During her years as a shopkeeper, she yearned for a resource to help others understand what it actually means to "shop small" and to share information about why it's better for everyone. In a world of algorithms and convenience, most of us have lost touch with the ways in which shopping acts as a gateway for community building. Caroline spent a year walking hundreds of miles through every borough of New York City to get a grip on what's out there and where to find it and to learn about how the small business economy works on a bigger scale. Through her research, Caroline discovered that NYC really does have it all. The Locavore Guide is here not only for locating that thing you need to buy but also to help you learn how to use your regular errands as a reason to get out and engage with your surroundings and visit neighborhoods you've yet to explore. Join Caroline in seeing the city through the lens of a Locavore!Here, Caroline shares her journey from running a specialty pencil store in her early 20s to developing the amazing directory that is The Locavore Guide. She dives into all the lessons she learned as a young retail shop owner and why she's passionate about keeping the pulse on independent retail. Caroline also shares her bicycle-powered sourcing strategy, how she tackled the holiday season, how she decides what goes on sale, and her take on tariffs.PS -Don't forget to take Caroline's Shop Survey (linked below)!We are doing our first ever open call! You can submit your store or favorite store to be on the podcast because every store has a story behind it! Go to theretailwhorepodcast.com, click on SUBMIT YOUR STORE, fill out an easy form and we'll see you on the mic! What's Inside: Caroline's journey from shop owner to developing The Locavore GuideWhy Caroline's passionate about taking the temperature of independent retailCaroline's take on tariffsMentioned In This Episode:The Locavore WebsiteCaroline Weaver on InstagramThe Locavore on InstagramThe Locavore on TikTokThe Shop Survey

Tam Chudaree Debhakam is the owner and head chef at Baan Tepa in Bangkok. She grew up in a big Thai family, eating her grandmother's food made with old Thai recipes. After studying food science, Chef Tam decided to change her career to become a chef. She graduated from The International Culinary Center in New York City and worked for Chef Dan Barber at Blue Hill at Stone Barns for two years, learning how to cook with a sustainable food concept. Back in the outskirts of Bangkok, she started Baan Tepa in the garage of her grandmother's old home and garden. Five years later, Baan Tepa received two Michelin stars and in 2025 Chef Tam was voted Asia's Best Female Chef. She continues to focus on responsibly grown and sourced local produce, with traditional Thai flavours with a modern touch. 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.

Aie aie aie, nous savons que ce titre va attirer l'attention.Ne vous y trompez pas, nous avons eu beaucoup de belles connections pendant l'événement mais nous nous avons eu un contact particulier avec Bérangère.Tout d'abord, elle a accepté, en moins de 24h, de remplacer Louise Bourrat à moins de 15 jours de la collaboration qu'elle avait chez Héléna et au Portus 360. Elle était hyper contente de venir à Montréal, tellement que pour la première fois, elle a laissé son équipe toute seule plusieurs jours.Ensuite nous avons passé beaucoup de temps avec elle, nous avons visité quelques fermes urbaines dont Lufafarm, redfrogLab et Opercule, la Coop agricole et Locavore. Nous lui avons fait découvrir La cabane du Pied de Cochon où elle a pu manger un repas Gargantuesque. La vidéo qui montre sa réaction à la vue des desserts est d'ailleurs notre plus gros hit puisqu'elle a été vue plus de 1 million de fois sur Facebook et près de 550 000 fois sur Instagram.Bérangère est une personne entière, une cheffe et une entrepreneuse autodidacte. Le podcast en public est un franc succès, on a pu entendre beaucoup de rires pendant l'enregistrement en public. Beaucoup de sujets intéressants sont abordés : la violence et l'intimidation en cuisine, le Michelin, la communauté Écotable et bien d'autres.Ce podcast a été enregistré au Portus 360 de Helena Loureiro pendant Montréal en lumière.On est dans le jus, le podcast de la restauration au Québec.

Gushwell Brooks speak to Locavore, Food Activist and Author of Wild About Weeds, Nikki Brighton on what to expect from the Wild Jozi Edible weeds & Rewilding workshops and some education on how to spot of edible weeds. See omnystudio.com/listener for privacy information.

1/1/24 - Host and American Family Farmer, Doug Stephan www.eastleighfarm.com shares the news affecting small farmers in America, including a focus on the issues that apply to farmers, like genetics in seed, weather conditions, soil health, pest control, and the fact that farmers deserve better from congress and family farmers around the country are long overdue for economic and disaster relief amongst a volatile market. Plus, a federal judge has halted corporate transparency, and how a growth in dairy exports have hit new records. Next, we are introduced to Dwight Lingenfelter, a Senior Extension Associate in Weed Science. Dwight leads the herbicide evaluation program and provides leadership in extension-outreach activities, including publication of weed management guides and providing extension-education programming for growers, CCAs, and the agricultural service industry. Dwight's primary focus is in agronomic crops but includes applied research for major vegetable crops. The Penn State Weed Science extension-research program focuses on developing sustainable weed management practices for Pennsylvania's field and forage crop production systems. Wrapping up this week's episode of the American Family Farmer, Doug opines about the farm bill, regenerative farming practices, and questioning what farming innovations are we putting into practice to help soil and crops in the future. Website: AmericanFamilyFarmerShow.comSocial Media: @GoodDayNetworks

Annie vertelt alles over haar culinaire ervaringen in Indonesië. Ze neemt ons langs street-food stalletjes tot een high end dining experience en een absoluut dieptepunt. Ze deelt natuurlijk haar favoriete Indonesische recepten. Jesse zocht uit hoe je het perfecte ei bakt en leerde dat mindfulness de sleutel is tot finesse. Hij deelt twee methodes voor het bakken van een luxueus eitje waarmee je elk ontbijt naar grote hoogten tilt. Jonas neemt ons weer mee naar Japan en deelt zijn Sukiyaki recept. Sukiyaki is een eenvoudige Japanse hotpot die je aan tafel samen eet: dun gesneden rundvlees, tofu, groenten en noedels, geserveerd in een umami-rijke saus.ShownotesBij elke aflevering maken we uitgebreide shownotes, met informatie uit de podcast en links naar recepten. De shownotes staan op: watschaftdepodcast.com.Word lid van de BrigadeAls lid van De Brigade krijg je een advertentievrije podcast met exclusieve content, toegang tot onze online kookclub, kortingen, winacties en steun je de podcast. Word lid via: petjeaf.com/watschaftdepodcast.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Founder Caroline Weaver turned her passion and knowledge of small businesses in New York City into an online guide called Locavore Guide. She also opened a variety store to feature some of the cool products made in and around the city.

On this episode of Bend Don't Break, host Aaron Switzer sits down with Lexie Park, the Outreach Coordinator at Locavore, to explore her extensive work in food access and education. With over eight years of experience in the NGO sector, Lexie has worked both domestically and internationally, dedicating herself to addressing food insecurity and promoting a just and sustainable food system.

A couple of months ago I ate at Locavore Studio and it was glorious. For a start, the dining room is beautiful with its cathedral ceiling and rich and textural nature mural by local graphic artists Sonsie Studios. Head chef Ryan Lynch is putting up delicious dishes that reflect the seasons and the region. Most memorable was the mushroom anolini that was like a warm hug in its cosy, savoury goodness. There's a lot going on out there with the providore, the cafe, the coffee roastery out the back and catering. While I was out there, I briefly met owner and chef Jessie Rae Crossley and absolutely wanted to go back and hear more about her time cooking on yachts in the south of France and around the world as well as how, at a relatively young age she has built up such an impressive business. This conversation is everything I love about hearing chefs' stories and more. Jessie has cooked for the likes of Harvey Weinstein and the Kardashians and once worked 102 days straight cooking three meals a day of guests and three for crew. I can absolutely imagine Jessie's adventures in cinematic form, and you should absolutely head out to Locavore and experience al the goodness for yourself.

Originally from Nelson in Aotearoa, New Zealand, head chef Ryan Lynch is doing creative things out in the Yarra Valley at Locavore Studio. I was lucky enough to be invited to dinner out there and the way he treats local produce is glorious. I was sure Ryan would have some things to say about truffles and I was not disappointed.

Partie 2: un vent de révolution dans les bars d'hôtel?Claudia Doyon est à la base d'un mouvement de renouveau dans la mixologie.Elle connaît ses classiques bien sûr, mais elle a poussé le concept plus loin en utilisant seulement des ingrédients locaux.Exit le citron, vive le verjus et autre acides. Fini la vanille, bonjour le mélilot. Elle peut même remplacer le gout de l'ananas!Claudia est précise, elle parcourt les forêts pour récolter ses herbes.Depuis quelques mois, elle a pris la direction du bar Nacarat au prestigieux Fairmount Queen Elizabeth à Montréal.On est dans le jus, podcast de la restauration au Québec vous s'incruste dans le monde du barHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Partie 1Claudia Doyon est à la base d'un mouvement de renouveau dans la mixologie. Elle connaît ses classiques bien sûr, mais elle a poussé le concept plus loin en utilisant seulement des ingrédients locaux. Exit le citron, vive le verjus et autre acides. Fini la vanille, bonjour le mélilot. Elle peut même remplacer le gout de l'ananas!Claudia est précise, elle parcourt les forêts pour récolter ses herbes.Depuis quelques mois, elle a pris la direction du bar Nacarat au prestigieux Fairmount Queen Elizabeth à Montréal.On est dans le jus, podcast de la restauration au Québec vous s'incruste dans le monde du barHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Locavore - Episode 135 Today's conversation is with Craig Taber from Locavore Delivery. Locavore works with the highest quality farms across the front range of Colorado to deliver meat to your doorstep.  We speak about the relationship between scale and environmental impact in an economically driven market, the convenience of Amazon, and the boundaries and belief systems people put around meat. Craig unpacks some of the misunderstandings around store bought meats and the challenges of being a consumer who shops at modern super markets.  We offer some practical takeaways for shoppers and some philosophical nuggets about health and wellness that you will hopefully find insightful for you and your family.  About Locavore: “We offer pastured meats from a growing community of local ranchers that really do things the right way. We are proud to offer farm tours to all of our suppliers on a regular basis, so you can see for yourself how we do things. That is a level of transparency that mail order meat companies just can't offer and a level of quality that grocery stores can't touch.” Links: Locovore Website ►► https://locavoredelivery.com/ Locavore on Instagram ►► https://www.instagram.com/locavoredelivery/  

#105: Pierre Desrochers on population and climate change (4/22/24) Pierre Desrochers is an Associate Professor of Geography at the University of Toronto Mississauga. His main research interests are economic development, technical innovation, business-environment interface, and energy policy and food policy. He has published over 50 academic articles on these and other subjects in a wide range of academic disciplines. Desrochers has been the recipient of several awards for his work on environmental policy issues, including the 2017 Julian L. Simon Memorial Award (Competitive Enterprise Institute). He is the author of over 200 op-eds on a variety of subjects in major international media including the Wall Street Journal and Le Monde. He is the author of The Locavore's Dilemma: In Praise of the 10,000-mile Diet, arguably the broadest case made on behalf of the economic, social and environmental virtues of the modern agri-business and transportation industries. Book website: https://populationbombed.com Buy on Amazon: https://www.amazon.com/dp/0993119034/ref=sr_1_1?s=books&ie=UTF8&qid=1538048671&sr=1-1&keywords=Population+Bombed%21+Exploding+the+Link+Between+Overpopulation+and+Climate+Change Op-eds: https://populationbombed.com/op-eds/

Join Leon & Lindsey as we contininue in the series "Living out the Shema." On this episode, we will discuss why connection matters around the dinner table with special guest and Locavore Farms owner, Rachael Jones. Be sure to subscribe to the Shine.FM Podcast Channel for all the latest podcasts.

A local Sunshine Coast business has been crafting the finest ginger product since 1941, with an unwavering commitment to quality. It all started with some raw ginger pieces that found their way to Buderim on the beautiful Sunshine Coast. They thrived in the rich volcanic soil and as a result, five Buderim farmers met in the old blacksmith's shop and formed Buderim Ginger, now a longstanding and proud Australian business success story. I have the absolute pleasure of welcoming here today to have a chat.In this episode of the Locavore Podcast, host Roz White chats to Simon Hamilton, the senior marketing and sales manager of Buderim Ginger. They discuss the history of the company, the process of ginger cultivation and production, and the variety of products offered by Buderim Ginger. Hamilton emphasises the importance of understanding customer preferences and highlights the health benefits of ginger. He also discusses the company's focus on supply and demand, their commitment to innovation, and the importance of taking risks. Welcome to the Locavore podcast. This is the podcast where we dig deep into the stories behind the hundreds of locally sourced, artisan, bespoke and innovative products available to you in one location at White's IGA on the Sunshine Coast.Become A LocavoreOur locavore program was officially launched in 2013 to showcase and highlight to our customers where their food and goodies come from, and help connect them to the families who create it. Hosted on Acast. See acast.com/privacy for more information.

Welcome to the Locavore podcast. I'm Roz White and this is the podcast where we dig deep into the stories behind the hundreds of locally sourced, artisan, bespoke and innovative products available to you in one location at White's IGA on the Sunshine Coast.Our locavore program was officially launched in 2013 to showcase and highlight to our customers where their food and goodies come from, and help connect them to the families who create it.Kimchi, Kombucha, Kefir & Sauerkraut - we've heard about them, but how much do we know about them? Your taste buds will be invigorated by the flavours, and your gut will be delighted by the abundance of benefits made in small batches using traditional methods. This multi award winning fermented food and drink maker uses local produce to ignite your senses and support gut health. Founder of The Fermentier, Tanya Wiesmayr-Freeman joins me now to take us on a journey of health and wellness.You will love this podcast!Become A Locavore Hosted on Acast. See acast.com/privacy for more information.

Brian Halweil has been a mainstay in the East End local food movement since before "Locavore" was even a word. For many years, Brian brought the sights and stories of local producers and their food products directly to our hands via "Edible" publications, "Edible East End" and "Edible Long Island" being the most relevant locally. But a few years ago, Brian made the jump from reporting on local food to actually participating in producing it. Only rather than working for a local farm or producer, Brian went more large scale, consulting with companies investing in organic, sustainable and otherwise responsible production, and, more recently, working with Belltown Farms to secure, cultivate and produce organic grains on local farms throughout the US. Join us as Brian tells us his stories of moving from reporting to producing and of the challenges and rewards of working to convert the agricultural world to a more sustainable model.

Saison 1, Épisode 32 Sandra est une ancienne du Pied de Cochon et de la regrettée Société-Orignal.  Elle nous décrit son parcours, marqué par les rebondissements inattendus, les rencontres mémorables, et le projet ambitieux du restaurant La Famille, qui devait mieux accommoder la vie de famille des travailleurs de la restauration.  Mais elle nous parle surtout de son amour  pour l'approvisionnement ultra-local, et de l'événement le Pop-Up Fermes et Restos, qu'elle organise le 20 septembre pour faire rayonner la gastronomie de la région Brome-Missisquoi. 

Alex est un ancien homme politique. Lorsqu'il créé une ferme urbaine en plein coeur de Montréal, il n'a aucune expérience en agriculture, et aucun contact dans la restauration. Six mois plus tard, sa compagnie Locavore fournit les meilleures tables de la ville : Maison Boulud, Café Ferreira, Léméac, Le Renoir, Le Serpent, Montréal Plaza, et bien d'autres! Ses secrets : une fraicheur inégalable, des variétés introuvables, et quelques trucs de vente qu'il nous révèle dans cet épisode. Mais cette ferme de Griffintown cache un projet pilote très ambitieux de réhabilitation des centres commerciaux abandonnés. Alex nous explique son parcours, son projet, ses rencontres avec les meilleurs chefs de la ville, et beaucoup d'anecdotes croustillantes. S1E28 suivez nous sur instagram @on_est_dans_le_jus contacter Alexandre alexandre@locavore.cc compte instagram @locavore.farm

In this podcast episode, Roz White, the host of the Locavore podcast, interviews Jody and Chris Bond, the creators of Pomodoras Fine Foods. They discuss the couple's journey in the hospitality industry, the inspiration behind their handcrafted bell dressings, and the versatility of their products. Jody and Chris share how their dressings can enhance dishes like a Sunday roast and offer tips on using them. They also talk about their personal mantras and what drives them in life. The episode highlights the success of Pomodoras Fine Foods and the impact they have had in the food industry.Become A Locavore Hosted on Acast. See acast.com/privacy for more information.

Greg Ray, founder of From Field To Table, joins Robbie to talk about the locavore movement - people going out and grabbing, gathering and hunting to feed their families and how the experience he provides not only teaches people how to hunt, but to prepare their harvest as well. Shoutout to our Conservation Club Members! Hunt in Texas with Bar JP Safaris https://www.barjpsafaris.com/ Shop Bear Beans Coffee here https://bearbeans.com/ Hunt in Africa with Cabassa Safaris https://cabassasafaris.com/ See more from Blood Origins: https://bit.ly/BloodOrigins_Subscribe Music: Migration by Ian Post (Winter Solstice), licensed through artlist.io Podcast is brought to you by: Bushnell: https://www.bushnell.com  Learn more about your ad choices. Visit megaphone.fm/adchoices

When you walk in the doors of Pota Café in the Connemara Gaeltacht there's a buzz in the air. Pota's atmosphere is filled with community spirit and the sweet scent of freshly baked bread, while the melody of people conversing in Irish fills the air. It's this community spirit, as well as their prolific use of local produce and seafood, that led the cafe to win the award for best café in the country from Food & Wine Ireland this year. Opened by chef Diarmuid Ó Mathúna in 2021, Pota is a bilingual daytime café and community hub located just over half an hour outside of Galway city on Ireland's west coast. Irish is the primary language spoken at Pota, so it plays an important role as a cultural and educational resource for the local community. Diarmuid, who trained as a chef at Ballymaloe Cookery School, has a plethora of producers to choose from in Connemara's burgeoning artisanal scene. From crab that's fresh off the day boat to greens picked just across the street, it's a locavore's dream. On this week's episode, we speak with Diarmuid about the secrets of the Connemara soil, how restaurants can give back to local producers, and the importance of Irish language spaces for building community.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Host and American Family Farmer, Doug Stephan www.eastleighfarm.com begins with news about a bee farmer who was helped get back on his feet by other local farmers when his hives were destroyed by a bear, an Iowa bovine sanctuary was also helped by local farmers when his barn was destroyed. Next, we meet Greg Cohen, who is working with Farmer Doug to crate an "Agrihood." www.agrihood.com. Agrihoods are based around the concept of integrating farms and gardens into neighborhoods, allowing for the development of residential neighborhoods that have a rural feel. Integrating agriculture into neighborhoods also allows for communities to supply themselves with locally-produced food. Finally, Farmer Doug opines about the challenges facing farmers in 2023.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/3010081/advertisement

Host and American Family Farmer, Doug Stephan www.eastleighfarm.com begins with news about how leaks in the Keystone Pipeline are destroying farmland, vegetable prices are up 40% from last year. Next, we meet Kelly Nieuwenhuis, vice chair of National Corn Growers Association's Ethanol Action Team. www.ncga.com He is a farmer of 39 years and serves as vice chair of NCGA's Ethanol Action Team and Chair of the Iowa Corn Promotion Board. He oversees a farm in Iowa with over 2800 acres of row crops he tends with two brothers. With an ongoing global energy crisis and growing climate threats, there is a heightened focus on how to meet the nation's long-term energy needs while reducing emissions. Founded in 1957, the National Corn Growers Association represents nearly 40,000 dues-paying corn growers and the interests of more than 300,000 farmers who contribute through corn checkoff programs in their states. Finslly, Farmer Doug encourages farmers to develop the presence on social media.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/3010081/advertisement

Host and American Family Farmer, Doug Stephan www.eastleighfarm.com begins with news about abandon pigs spreading diseases, a Chicago couple changes abondon lots to organic flower farms; "From Farm to Vase." Next we meet Jordan Lee, spokesman for Udo's Choice Supplements. www.udoschoice.com The story of Udo's Choice begins with adversity: In 1980, the founder got pesticide poisoning and became very ill. With possible cancer and death to look forward to, he got serious about healing himself at a core level. Putting his science background to use, he learned a lot about health and nutrition. The story has a good ending: he healed himself, and turned what he learned into practical advice for anyone interested in health. This is why Udo's Choice health products exist today. Finally, Farmer Doug offers some new tips for dealing with the winter weather.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/3010081/advertisement

Host and American Family Farmer, Doug Stephan www.eastleighfarm.com begins with news about Kroger's $25-million offer to buy Albertsons and why the merger will allow them to beat down farmers on prices. A cider mill and Christmas Tree farm in Kalamazoo has been shut down by unfair zoning regulations. Next, we meet Dr. Jack Stockwell, NUCCA Chiropractor and nutritional specialist. www.jackstockwell.com. He only creates and recommends food supplements from Standard Practice, a company that only uses natural and organic ingredients in its products. www.standardprocess.com. Next, Farmer Doug opines about ridiculous claims that cow manure is bad for the environment.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/3010081/advertisement

Dans la célèbre pyramide des besoins de Maslow, s'alimenter est à la base, avec l'ensemble de nos besoins essentiels, vitaux. Ces besoins physiologiques sont ceux à satisfaire en premier. Juste après eux, viennent les besoins de sécurité.     Dans notre partie du monde ultra privilégiée, nous avons accès à tout, en abondance. À tel point que nous ne savons plus quoi choisir. Nous ne savons même pas vraiment ce que nous avons dans notre assiette. Même si nous essayons de faire attention à la provenance de nos aliments, nous ne savons pas toujours précisément comment ils sont produits. Dans un monde hyper globalisé, les récents évènements que sont la crise Covid et le confinement ou encore la guerre en Ukraine ont mis en lumière notre forte dépendance aux flux alimentaires avec les pays étrangers. Jusqu'à présent, nous n'avons manqué que de moutarde ou de farine. Mais dans un contexte de dérèglement climatique et de raréfaction des ressources, la question de notre résilience alimentaire se pose déjà ; et avec elle, de façon mécanique, ni plus ni moins que celle de la sécurité intérieure et extérieure.   Aujourd'hui je reçois Stéphane Linou. Stéphane est auteur et consultant, spécialiste du rapport essentiel entre l'alimentation et la sécurité. Il est le Pionnier du mouvement Locavore en France. Ancien Conseiller Général de l'Aude et Conseiller Municipal, il s'attache à convaincre élus et citoyens de la nécessité d'anticiper la crise alimentaire à venir afin d'échapper aux risques sécuritaires.     Avec Stéphane, nous parlons évidemment du système fragile par lequel nous amenons l'alimentation jusqu'à nos assiettes. Nous nous projetons sur les temps à venir et les moyens d'y être préparés.   Ressources, références et crédits  Soleil Vert  Rapport Meadows  Il était une fois l'homme  Albator 

Did you know that a Locavore is a person who only eats food that is grown or produced in their local area?Gauri didn't. She learned this and lots more on this episode of This Round Is On Me, where she is joined by Chef Thomas Zacharias, Founder of The Locavore. Gauri and Chef Thomas start by talking about the journey of The Locavore, the epiphanies he has experienced on the road during his #ChefontheRoad travels, and what it meant for him to tell stories through his food. Chef Thomas shares his views about greenwashing, plant-based meats, how sustainability goes much beyond just switching our plastic, the switch from the kitchen to entrepreneur, and more.You can follow Locavore on: https://thelocavore.in/You can follow Chef Thomas on: https://www.instagram.com/cheftzac/Check out all the amazing episodes of 'This Round Is On Me'(https://ivm.today/30CmLD3)You can follow Gauri on Instagram: @gauridevidayalhttps://instagram.com/gauridevidayalTwitter: @gauridetailswww.twitter.com/@gauridetailsYou can listen to this show and other awesome shows on the IVM Podcasts app on Android: IVM Podcasts - Apps on Google Play or iOS: ‎IVM Podcasts, or any other podcast app.

This week I'm going back to my blogging roots by talking with another food blogger who has been around just as long, Toni Dash! I've always loved Toni's story about challenging herself to be a locavore for a full year in Colorado, and how that passion turned into an incredible career with her original site, Boulder Locavore, and now as a Certified Nutritionist and her newest site Make It Skinny Please. Come get inspired about eating locally, healthily, and about following your food path in this tasty episode.One of the most popular recipes on my sites for years has been this roast pork. I decided that the meal plan this week should honor my blogging roots as well by using that recipe's spin off, this Instant Pot Roast Pork, as a meal, and then its leftovers to make other recipes throughout the week, including Pork Fried Rice and Cuban Sandwiches. Head over to COOKtheSTORY.com/MealPlans to get the meal plan with links to recipes, and the printable grocery list that goes with it. This one is Meal Plan #102.Have a great week!Christine xoLinks:Blogs: Boulder Locavore  and Make It Skinny PleaseRecipe: Spicy Skinny Pineapple MargaritaFB: @makeitskinnyplease, @boulderlocavoreIG: @makeitskinnyplease, @boulderlocavoreTwitter: @makeitskinnyplz, @boulderlocavorePintrest: @makeitskinnyplease, @boulderlocavore

It is no secret that the waiting lists for allotments can be incredibly long and therefore very off putting for so many people itching to grow their own. However the Scottish social enterprise Locavore has come up with a great idea. Having recently taken on the lease of an old Glasgow Council Plant Nursery in Bellahouston Park, the team are looking to build an urban farm. Within this space they have also created community growing plots for those with no garden access within the city. I caught up with community grower Carolyn Wilson to find out more and the impact it has had so far.

Locavore, pronounced like carnivore, is someone who's diet consists of mostly locally grown or produced food. At Locavore Farm in Grant Park, you can dine on the land at a 100 foot table eating food that was all organically grown just a few steps away from where you're sitting. Rachael Jones joins us on this episode of Kankakee Podcast to share the story of how her family came up with the concept for Locavore Farm.    Learn more at locavorefarm.com. Follow them on Facebook and Instagram @locavorefarm.   Thanks for sharing your story with us, Rachael!   Much Love, Jake LaMore

Lynn Cassells and Sandra Baer met while working as rangers for the National Trust and soon realised that they shared a dream to live closer to the land.  They bought Lynbreck Croft at the edge of the Cairngorms National Park in the Highlands of Scotland in March 2016  - 150 acres of pure Scottishness - with no experience farming but a huge passion for nature and the outdoors.  Now, they raise their own animals and sell the produce, grow their own fruit and vegetables, and are as self-sufficient as they can be, alongside producing food for their local community and hosting educational tours and running courses. Hailed as Best Crofting Newcomers in 2018, they were given the Food and Farming Award by the RSPB in Nature of Scotland Awards in 2019 and were nominated for Nature Champions of the Decade as part of teh Nature of Scotland 10th anniversary. They have appeared in the series This Farming Life on BBC2 and have written the book, 'Our Wild Farming Life', linked below. Lynn and Sandra were newcomers to farming and to regenerative concepts, but in the past 6 years, as they have faced success and (some) failures and learned from both, they have seen regenerative farming becoming a far more widely held concept.  In this heart-felt episode, we begin by exploring the writing process, and how Lynn, a new writer, came to write such a fluent book.  From there, we delve deeply into the practicalities of farming in a relatively inhospitable landscape, but also explore the spiritual nature of land-connection, the ways we can give the animals with which we share our lives the fullest capacity to be all that they can be, so that we can become all that we can be: so that we can feel safe, and held in connection to the land and the tribes of the more than human world that surround us. Lynbreck Croft: https://www.lynbreckcroft.co.ukLynbreck on Facebook: https://www.facebook.com/lynbreckcroft/Our Wild Farming Life: book: https://chelseagreen.co.uk/book/our-wild-farming-life/

By now it's obvious that our current system is destroying all life on the planet - and our food/farming system is key both to the current levels of destruction: industrial farming is eroding soil, poisoning the biosphere on land and sea, gobbling up fossil fuels and harming our health. Conversely, local community agriculture projects that link together viable enterprises in a network of circular economies is one part of the key to a viable, flourishing future.  Liberty Nimmo is part of a three-person team (The Three Turnips CSA) at Lower Hampen Farm in the English Cotswolds that is working towards a viable future. Their work aims to provide an environment where nature is allowed to flourish and thereby help to support a sustainable, diverse system of agriculture.  In this holistic, regenerative approach they wish to benefit all life, building soil health, contributing to cleaner air and improving water quality.  They operate a low input, low output farming system and constantly strive to reduce our energy requirements and aim to become carbon negative.Liberty herself is a Regenerative Horticultural Grower, and the Founder of Nimmo Skincare which uses Pasture Fed Tallow as a key ingredient, along with home grown oil infused herbs.  Liberty has a lifelong interest in herbal medicine and using local plants on people and livestock and combines her work at the farm with part time Italian Travel Consultancy.In this episode, we explore the practicalities of starting from scratch in the evolution of a new regenerative project: what are the aims and values that underpin it, and how can a network of enterprises grow up, each sustaining the others, so that the end result is a community supported agriculture project that feeds and nurtures the local community. Links: Hampen FarmNimmo SkinCareFiberShedZero DigCharles Dowding No Dig GrowingHuw Richards YouTube Channel (Growing)Elinor Ostrom: Governing the Commons Outrage and Optimism w Jacqueline Novogratz: https://podcasts.apple.com/gb/podcast/outrage-optimism/id1459416461?i=1000570653731Nicole Masters: For the Love of Soil: https://www.farmingsecrets.com/mentor/nicole-masters/

In today's episode, Georgia sits down with the founders of the local company, Denver Bone Broth, Leanne, and Patrick. This power couple is the maker of high-quality, small-batch, sipping bone broths, which are locally sourced and produced. They share the benefits of bone broth, the health effects they have personally noticed, and why not all broth is created equal. Patrick and Leanne then explain what it is like to run a product-based business, plus where they see Denver Bone Broth going long-term. Denver Bone Broth is the only broth Georgia recommends, be sure to listen to today's episode! Denver Bone Broth Website:  www.Denverbonebroth.com IG: @denverbonebrothFB: @denverbonebroth Where to Find It -3 Denver-based farmer's markets (Pearl St., Highlands, and City Park)-Sold at retail (Locavore, Killian's, Seafood Landing)  -Online delivery services (Pasture Provisions and Pinemelon)Open enrollment for the August back-to-school session of NUTRITION BUSINESS BOOTCAMP is available now!Apply today.Whole Body HealingWholeBodyHealingNutrition.comIG+TikTok: @wholebodyhealinggeorgia@wholebodyhealingnutrition.com

The Bombay Canteen is considered as one of the most popular restaurants in the country and its food most sought out. It has been adjudged as The Best Restaurant in India in 2018 by Conde Nast Traveller and was also included in its list of 100 places in the world to eat. And as the restaurant's former Executive Chef, Thomas Zacharias' constant innovation of the Indian food became its pièce de résistance.  Through his latest venture, The Locavore, Chef Zacharias is keen to create a community around our rich Indian food legacy and in the process put the spotlight back on the best (and sometimes forgotten) regional dishes and cuisines. He's among the forefront of people championing the cause of local ingredients and to ultimately, do good through food. This is the 50th episode of Maharani Talks. To learn more about The Locavore, please visit: https://thelocavore.in You can reach me at maharanitalks@gmail.com or on Instagram https://www.instagram.com/maharanitalks/ MUSIC: Lights by Sappheiros https://soundcloud.com/sappheirosmusic    

Balinese I Putu Dodik Sumarjana from Ubud's Nusantara by Locavore is one of the chefs highlighted at this year's Ubud Food Festival. What's the specialty that he brought to the event? What is it with him and banana tree? - I Putu Dodik Sumarjana dari Nusantara by Locavore di Ubud, Bali adalah salah satu chef yang disorot dalam Ubud Food Festival tahun ini. Keunikan apa yang disuguhkannya pada acara ini? Ada apa antara dirinya dan pohon pisang?

Rachael Jones is a farmer and a co-founder of Locavore Farm and Sumac Creek Farm, which are situated 43-miles south of downtown Chicago in Kankakee County, Illinois. In 2013, Rachael was named Economic Development Leader of the Year by the Small Business Administration and in 2019 she received an Innovation in Agriculture Award from Kankakee County on behalf of the Daily Journal. The Joneses have pigs, sheep, chickens, goats and 120 different varieties of organically grown produce on their farm. Tune in to learn more about: Her wonderful story of becoming a homestead farmer; Her idea and model on the gathering around the table to enjoy the food grown on the farm together with friends; The dine on the land program; The challenges with the County on practicing agriculture and also agritourism; What a real locavore is; The education programs they offer on the farm. To learn more about Rachael and The Locavore Farm go to https://www.locavorefarm.com/locavorefarm. 

Hope you enjoy the show ! #podcast #inspiring #kulinerindonesia DON'T FORGET TO LIKE AND SUBSCRIBE ! LOCAVORE : https://www.instagram.com/restaurantlocavore/ RIYAN MADUDALAM : https://www.instagram.com/riyanmd18/ Ray Janson Radio is available on: Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio Let's talk some more: https://www.instagram.com/rayjanson/ #RAYJANSONRADIOPODCAST

Hope you enjoy the show ! #podcast #inspiring #kulinerindonesia DON'T FORGET TO LIKE AND SUBSCRIBE ! Restaurant Locavore : https://www.instagram.com/restaurantlocavore/ Ray Janson Radio is available on: Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio Let's talk some more: https://www.instagram.com/rayjanson/ #RAYJANSONRADIOPODCAST

We've all bought gorgeous veggies at the farmer's market only to accidentally have them rot in our fridge because we didn't know how to cook them. In this episode, Farmer and Vegucator Laura Bennett takes the intimidation out of farm-to-table cooking and teaches us how to use organic produce in simple, accessible, and delicious ways. We talk about healing the gap between agricultural and social issues, and how organic or regenerative farming doesn't actually address farmworker rights. Laura illuminates how we cannot truly revitalize soils or food systems without also addressing the human elements surrounding the predominately immigrant workforce that grows and harvests our food. Laura also teaches us some profoundly easy veggie meals that pretty much changed the way we cook from this day forward! You don't want to miss this one! Be sure to submit your questions or comments on our page https://www.instagram.com/thesoilcollective_/ (@thesoilcollective_ ) Follow Laura On Instagram: https://www.instagram.com/slinginveg/ (@slinginveg) https://www.thevegucationstation.com/ (www.thevegucationstation.com/ ) Follow us on Instagram https://www.instagram.com/thesoilcollective_/ (@thesoilcollective_ ) Mentioned in This Podcast: Book: Of Forests and Fields by Mario Jimenez Sifuentez Book: Labor in the Locavore by Margaret Gray Food Justice Advoacy: https://www.soulfirefarm.org/ (Soulfire Farm )

Our misbegotten industrial food system is one of our greatest vulnerabilities. Its dangerously fossil-fueled, toxic, monocultural and centralized. The real cost of cheap food is very high to both people and planet. Urban food innovators are designing vibrant new local food economies built on environmental and ecological integrity, sustainability, diversity and equity. Join author Michael Pollan, Fair Food Foundation CEO Oran Hesterman, faith-based change-maker James Ella James and student leader Victoria Carter for a smorgasbord of nourishing morsels from the emerging locavore movement. Find out more about Michael Pollan at his website, and the work Oran Hesterman is doing at the Fair Food Network website.

Today's guest is Peter Hoffman,  a man I've long admired for his greenmarket ingredient driven food, his former restaurants (Savoy, Back Forty, and Back Forty West), his passion and commitment to the land and the food and farmers behind it.  Peter is the author of the highly acclaimed book, "What Good?: A Memoir in Fourteen Ingredients."  From the moment I cracked the spine and dove in to this book, I knew I was in good hands.  Peter's writing is as eloquent and beautiful as his cooking was, weaving together stories of his childhood, restaurant life in NYC, the farmers behind the greenmarket, and the ingredients that drive the underlying narrative.  I hope you enjoy today's conversation with Peter.  You can connect with Peter on instagram at @peterhoffmannyc  or on his website at   https://peterhoffmancooks.com/To purchase a personalized copy of "What's Good?", go to this link: https://www.mcnallyjackson.com/whats-good-signedTo donate to the Anne Saxelby Legacy Fund: https://slowfoodusa.org/Saxelby/You can connect with me on instagram @thecounterchroniclespodcast If you liked the show, please share the show link with others.  If you can kindly rate and review the show on Apple podcasts, it is tremendously helpful in helping new listeners find the show.  

On this episode we're chatting with Nicole Meier of the Vermont Fish & Wildlife Department. Nicole has been working with the department since 2013. She holds a bachelor's degree in biology from Stony Brook University. Nicole is responsible for facilitating the hunter education instructor certification process, developing and implementing teaching standards for Hunter Education classes, coordinating special events, connecting the public to the hunter education program, she's also a passionate Turkey Hunter! We discuss wild edibles, field to fork cooking and programs her agency facilitates, and oh yeah... A little fall turkey hunt that won't disappoint.

Eating locally is more accessible than one may think (in the US). There is an abundance backyard gardeners, first time homesteaders and CSA (community supported agriculture) around! If you want to become a local eater, I highly recommended “The Locavore Way” by Amy Cotler. It's a wonderful book explaining all The Who, what, when, where, why and how with additional readings and a list of videos too!

Place au chef Victor Mercier avec qui on va parler cuisine engagée ! C'est le premier épisode qu'on publie sur thème de la cuisine, et l'on est ravies que ce soit avec lui. Victor prône une cuisine locale, raisonnée. Il a poussé l'exercice assez loin pour son restaurant FIEF, les initiales de Fait ici en France, qu'il a ouvert à Paris fin 2019. Là-bas, tout est local, français, pour ne plus importer d'ingrédients, ce qui l'oblige même à trouver des substituts à des produits comme le café qu'il remplace par un mélange de chicorée ou la vanille par le mélilot. Victor s'est récemment exprimé, avec son manifeste pour une souveraineté alimentaire post Covid. Il prône par exemple une taxe saisonnalité qui suivrait le calendrier de la nature afin que les produits hors saison soient plus chers que les produits de saison. On parle de l'école de cuisine Ferrandi où il a fait ses gammes, de Top Chef dont il a été finaliste en 2018, de sa vision du monde de la cuisine, mais aussi de la situation actuelle qui met à genoux la profession et l'oblige à s'adapter. Les personnes qui l'inspirent et qu'il voudrait qu'on invite ? L'astronaute Thomas Pesquet (car l'espace le fascine) et Emmanuel Macron pour faire parler l'homme derrière le politique. Pour découvrir le concept de son restaurant, FIEF, c'est ici : https://www.fiefrestaurant.fr/ Si vous aimez écouter À Vous Demain, et pour donner un coup de pouce au podcast, vous pouvez : • vous abonner à notre chaîne sur la plateforme que vous préférez (Apple Podcasts, Spotify, Deezer, Podcast Addict, Castbox, Google Podcasts), et la partager en cliquant sur les 3 points ; • nous mettre 5 étoiles et un commentaire sur l'application Podcasts d'Apple ; • en parler autour de vous !  Et si vous avez en tête des personnalités qui s'engagent pour transformer positivement les choses, écrivez-nous et parlons-en !  Bonne écoute !

Dans l'épisode du jour, on parle de bonne bouffe, mais surtout de bons produits, frais et locaux !Comme l'explique Raphaële, le locavorisme est avant tout un état d'esprit. Une volonté de retrouver du sens dans son assiette, en consommant de saison, majoritairement bio, et en privilégiant les producteurs de sa région.Avec Raphaële, on tord le cou aux idées reçues : 1) il est très simple de manger local dans une grande ville, voire même plus qu'ailleurs 2) on peut avoir les papilles aiguisées et le coup de fourchette franc, tout en respectant le rythme de la nature, et les étals un peu plus ternes en hiver.À vos casques !--Si vous souhaitez suivre l'actualité de Raphaële, direction son compte instagram @enrangdoignons ! Découvrez aussi ses livres "Simple comme bon(jour)" et "À la folie" aux éditions Tana, ainsi que son petit dernier parfait pour l'été : “Passion pique-niques” aux éditions Michel Lafon. Enfin, vous la retrouverez également à l'heure du déj dans "William à midi" sur C8 !Si vous souhaitez vous aussi consommer plus locavore, voici quelques unes des adresses parisiennes citées par Raphaële : Terroirs d'Avenir, Maison Plisson, Au bout du champ, Au bel ordinaire, Fleur Godart mais aussi les restaurants Papillon de Christophe Saintagne, Grandcoeur de Mauro Colagreco et Nino La Spina.>> DÉCOUVREZ LE TOUT PREMIER PROGRAMME AUDIO D'INITIATION À LA NATUROPATHIE !

John and Rebecca answer listener questions this week. No question is too complicated or downright stupid for us to answer. We cover a wide variety of topics that we hope you will enjoy. Thanks to everyone for submitting your Qs so we could give you As. Cheers!

John and Rebecca continue their decent into pizza madness this week. We start with a history of pizza in the USA and talk about what our favorite pizza toppings are. We then cover basically every type of pizza you can find in America. It's varied and fun to see how goofy some of them are. We also talk about the largest commercial pizza available, how pizza has stopped crimes and end it with pizza delivery horror stories. Thanks for listening! Cheers!!!

This week John and Rebecca start their journey into the truth about pizza. We have a cozy catch up in the first half of the episode before we get into the lovely history of the pizza pie. We start at the first flat bread beginnings of pizza and then finish up right before we get to the history of pizza in America. We have to save something for next week right?   Thanks for rating and reviewing us on iTunes. It means a lot.  Cheers!