Podcast appearances and mentions of marie viljoen

It's 2024 and we're back! Marie Viljoen is our first guest on season four of the podcast. Join us as we discuss some of the underutilized edibles featured in Marie's book Forage, Harvest, Feast: A Wild-Inspired Cuisine. Marie Recommends: https://integrationacres.com/ to find spicebush listed as "Appalachian Allspice" Sam Thayer's Field Guide to Wild Edible Plants as a fantastic resource for foraging information. Marie's Links: Forage, Harvest, Feast + 66 Square Feet (Books) https://www.instagram.com/marie_viljoen/ 66 Square Feet (Blog) Relevant literature regarding urban foraging and pollutants, particulates, etc: Food safety considerations of urban agroforestry systems grown in contaminated environments Particulate Matter Accumulation on Apples and Plums: Roads Do Not Represent the Greatest Threat

Michael and Steve take aim at a recently somewhat controversial wild edible plant, the daylily! In this episode we talk about the daylily edible parts, notes on toxicity, toxic lookalikes, and long history of human consumption! While Michael and Steve have never gotten ill from eating it, mostly we referenced Marie Viljoen's book Forage, Harvest, Feast where she does an excellent job trying to narrow down why and how people have gotten sick from daylily. (Spoiler alert- there's still no straight answer!) Listen and learn wherever you get your podcasts! Please remember to rate and review the show if you like us!! --- Support this podcast: https://podcasters.spotify.com/pod/show/michael-baker62/support

Summer gardens are sprouting all across the city. But some gardeners may be encountering problems at this pivotal point in the season. Writer and gardener Marie Viljoen, creator of the blog 66 Square Feet and an instructor at the Brooklyn Botanical Garden, joins us to discuss tips for keeping summer gardens growing strong and takes listener calls about their plant problems.

Replay of Segment 3 of The Wisconsin Vegetable Gardener Radio Show from 8-17-19 Heard on 860AM WNOV & W293cx 106.5FM Milwaukee, WI Saturday mornings 9-10AM CST Heard on WAAM 1600 AM Ann Arbor, MI Sundays 7-8AM est Heard on WWDB 860 AM Philadelphia, PA Sundays 7-8AM est Heard on KMET 1490 AM Tuesdays 9 - 10 AM pst Banning, CA listen here during show hours for your station: WNOV https://tinyurl.com/y8lwd922 WWDB: https://wwdbam.com/ WAAM https://tinyurl.com/p68cvft KMET https://www.kmet1490am.com/ Check out https://thewisconsinvegetablegardener.com/ In segment 3 Joey and Holly welcome their guest Marie Viljoen of http://66squarefeet.blogspot.com/ Marie Viljoen is a writer, forager, author, cook, and gardener. She resides in Brooklyn, NY and has a very productive urban garden. She is originally from South Africa. 1. Your blog’s name is 66 square feet, which has a unique story as to why - please share that with us? 2. What are some edible plants that are essential to an urban garden vs something you can buy at a farmers market? 3. You are into foraging - this can be intimidating for a lot of people - how does one get into foraging? 4. You have 2 books - Forage, Harvest, Feast and 66 Square Feet - can you tell us more about each of them - a synopsis and also maybe something fun or interesting about them? 5. Where can we find out more about you and your blog, etc? Check out the following sponsors that make the radio show possible: Thank you Power Planter of www.powerplanter.com IV Organics of www.ivorganics.com Dr. Earth of www.drearth.com organic Root maker of www.rootmaker.com Flame Engineering Inc. of www.flameengineering.com Use coupon code WVG19 to get free shipping. Pomona Universal Pectin of www.pomonapectin.com Bobbex of www.Bobbex.com: Beans & Barley of www.beansandbarley.com MIgardener of www.MIgardener.com Outpost Natural Foods Co-op of www.outpost.coop Root Assassin of www.rootassassinshovel.com . Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off &free shipping one time use only BioSafe of www.biosafe.net Save 10% on your next order use coupon code TWVG at checkout Chapin Manufacturing Inc. of www.chapinmfg.com Pro Plugger of www.proplugger.com Dharmaceuticals of www.dharmaceuticals.com Soil Savvy of www.mysoilsavvy.com Use coupon code TWVG19 to save 10% at checkout Tomato Snaps of www.tomatosnaps.com Drip Garden of www.dripgarden.com Drip Garden Wisconsin Greenhouse company https://wisconsingreenhousecompany.com/ Standard Process Inc. of www.standardprocess.com Big Fat’s Hot Sauce of www.bigfatshotsauce.com Soil Diva of www.soildiva.net World’s coolest floating rain gauge of www.WorldsCoolestRainGauge.com Clyde’s vegetable planting chart of www.clydesvegetableplantingchart.com NuNu Natural Healing of www.nunuhealing.com RowMaker of www.rowmaker.com Eco Garden Systems of www.ecogardensystems.com Use coupon code (wiveg2019) and get $295 off the list price of $1,695 PLUS free shipping (a $250 value). Shield n seal of www.shieldnseal.com Bluemel's garden & landscape center of www.bluemels.com Phyllom BioProducts of PhyllomBioProducts.com Norwalk juicers of www.norwalkjuicers.com Use coupon code Garden talk Free Continental US shipping on the Model 290 Juicer Tree Ripe of https://www.tree-ripe.com/ Hydrobox of https://gohydrobox.com/ Workman's friend brand https://workmansfriendbrand.com/

Replay of The Wisconsin Vegetable Gardener Radio Show from 8-17-19 Heard on 860AM WNOV & W293cx 106.5FM Milwaukee, WI Saturday mornings 9-10AM CST Heard on WAAM 1600 AM Ann Arbor, MI Sundays 7-8AM est Heard on WWDB 860 AM Philadelphia, PA Sundays 7-8AM est Heard on KMET 1490 AM Tuesdays 9 - 10 AM pst Banning, CA listen here during show hours for your station: WNOV https://tinyurl.com/y8lwd922 WWDB: https://wwdbam.com/ WAAM https://tinyurl.com/p68cvft KMET https://www.kmet1490am.com/ Check out https://thewisconsinvegetablegardener.com/ VOTE FOR OUR PODCAST The Wisconsin vegetable gardener podcast was nominated for 3 yes 3 awards And you get to decided who wins Please vote for our podcast. Thank you Best Business podcast Best food podcast Best of the year podcast From the Wisconsin Podcast Association https://www.surveymonkey.com/r/VDFJZ8K In segment 1 Joey and Holly talk about facts about the plant hemp you may not know. Facts about the hemp plant Hemp is not marijuana • Hemp is thought to be the first domestically-cultivated plant, with evidence of hemp fabric dating to 8,000 years ago found in Turkey (former-day Mesopotamia). Other evidence suggests cultivation further back by two or more thousands of years. • Hemp products are now legal in the United States, although ingredients or end products are currently imported from other countries – particularly Canada. • Hemp was not always treated as the same as marijuana by the U.S. government. • Benjamin Franklin used hemp in his paper mill – one of the country’s first – and the first two copies of the Declaration of Independence were supposedly written on hemp paper. • In parts of the Americas, hemp was legal tender and could be used to pay taxes. • Hemp paper is stronger than wood-based paper, and can withstand more folding. In general, hemp has strongest natural fiber of any source. • Hemp paper hundreds of years old (found in museums) has not yellowed, and is thus a high quality paper of archival quality. • Marijuana plants cannot be hidden amongst hemp plants. The former grows wide and less tall (5-10 feet), whereas the latter is grown more densely and taller (10-15 feet), to produce maximum stalk fiber lengths. • Hemp can grow nearly anywhere in the world, in many types of soil — even in short growing seasons or in dry regions — and helps purify soil as well as kills some types of weeds • Hemp can grow without pesticides. The crop is also kills some weeds, purifies soil, and is suitable for rotation use, due not only to its short harvest cycle (120 days). • Hemp is a high-yield crop. One acre of hemp produces twice as much oil as one acre of peanuts, and nearly four times as much fiber pulp (for paper) as an acre of trees. • Hemp paper is naturally acid-free and does not yellow as quickly as tree pulp-based paper. • Hemp has the strongest (and longest) plant fiber in the world, resistant to rot and abrasion, and was in long use before DuPont patented nylon in 1937. It was used for ship rigging, military uniforms, parachute webbing, baggage and more. • Because of its strength, hemp fiber can be used for composite materials that could be used to make anything from skateboard decks to car and stealth fighter bodies. • A hemp composite material (with limestone and water) forms a type of concrete (hempcrete) that can be used for home building, at 1/9th the weight. It also acts as insulation and repels some vermin. • Levi jeans were originally made from hemp sailcloth (and rivets), for goldminers in California, who would fill their pockets with gold. • By the 1800s, the state of Kentucky produced about half of the industrial hemp in the U.S. The first hemp crop there was planted in Boyle County in 1775. • Henry Ford, founder of the Ford Motor Company, created a plastic car in 1941 which ran on hemp and other plant-based fuels, and whose fenders were made of hemp and other materials. Ford had a plan to “grow automobiles from the soil.” (Note: a company in France is experimenting with a similar vehicle in current day.) • Despite the active Marijuana Tax Act and the official federal government stance on hemp and marijuana, the U.S. Army and the Dept of Agriculture jointly produced a 1942 film, “Hemp for Victory,” encouraging farmers to grow hemp for the country’s effort in World War II — particularly for textiles and rope, imports of which had been cut off by war. Over 100,000 acres of hemp was growing in the U.S., but all related permits were canceled when WW II ended. In segment 2 Joey and Holly talk about the best way to store your produce The right way to store your produce IN A COOL, DRY PLACE -Keep bananas, tomatoes, potatoes, lemons, and limes in a cool, dry area, not in the fridge. -Mushrooms can be kept in a cool, dry place and should only be washed just before use. -Eggplant should be stored in a cool area -Keep potatoes out of the fridge in a cool, dry place with plenty of ventilation. IN THE FRIDGE -Store your apples in the fridge. They soften ten times faster at room temperature. -Most fruits and veggies can be stored in the refrigerator. -A crisper drawer will help protect your produce and keep the moisture in to maintain freshness for longer. -Asparagus should be stored in the refrigerator, wrapped with a moist paper towel or you can stand them up in a glass of cold water wrapped with a damp paper towel. -Store carrots in the fridge and peel them when you’re ready to use them. -Plastic bags with tiny vents help keep produce fresh longer by releasing moisture. They are great for grapes, blueberries, cherries or strawberries. -Store berries in the fridge and wash gently before eating or using. -Fresh heads of lettuce should be washed really well with water before refrigerating. Dry the leaves and store them in a clean plastic bag with a few paper towels. -Rhubarb should be wrapped in plastic and stored in the fridge, but it also freezes well. AT ROOM TEMPERATURE =Garlic and onions should be kept at room temperature (or cooler) in a well-ventilated area. -Tomatoes should be stored at room temperature and washed just before using. -Mangoes, plums, peaches, and pears can be ripened at room temperature in a brown paper bag and should then be refrigerated for longer storage. -Store pineapple upside down for a day or two at room temperature or in the fridge to allow the sweetness to spread throughout the fruit. -Keep whole melons at room temperature. Cantaloupe can be stored at room temperature, but it will ripen quickly. In segment 3 Joey and Holly welcome their guest Marie Viljoen of 66squarefeet.blogspot.com Marie Viljoen is a writer, forager, author, cook, and gardener. She resides in Brooklyn, NY and has a very productive urban garden. She is originally from South Africa. 1. Your blog’s name is 66 square feet, which has a unique story as to why - please share that with us? 2. What are some edible plants that are essential to an urban garden vs something you can buy at a farmers market? 3. You are into foraging - this can be intimidating for a lot of people - how does one get into foraging? 4. You have 2 books - Forage, Harvest, Feast and 66 Square Feet - can you tell us more about each of them - a synopsis and also maybe something fun or interesting about them? 5. Where can we find out more about you and your blog, etc? In Segment 4 Joey and Holly answer gardener's questions. 1. Q: How to deal with creeping charlie A: Solarization of the grown or chemical weed killer 2. Q: Can I use the leaves from my ash tree that has been inoculation? A: azadirachtin-based TreeAzin is omri listed and safe Imidacloprid not safe @aNestWithAYard from NC I started listening to @twvgshow. It's a lot of fun and full of useful #gardeningtips. If you're looking for a #podcast to pass the time at home or on your commute, try The Wisconsin Vegetable Gardener Radio Show. . Thank you for keeping me entertained on my commutes 3. Q I am new to canning and I see some people on facebook in their pictures having their jars cooling upside down? Is this ok to do? A:No - dont turn your jars upside down. This is an old practice and not necessary or safe with modern canning technology 4 Q:I harvested my garlic in late June and hung it in the garage to dry the plants are all brown. Does this mean that the bulb is at a point where I can cut the tops off and storge the bulbs? A: yes once the tops of the plants have dried then you can cut the tops off and store the bulb in a cool dry place out of sunlight not in the frige and not in closed container in need to breath or it will mold and rot Power Planter of www.powerplanter.com IV Organics of www.ivorganics.com Dr. Earth of www.drearth.com organic Root maker of www.rootmaker.com Flame Engineering Inc. of www.flameengineering.com Use coupon code WVG19 to get free shipping. Pomona Universal Pectin of www.pomonapectin.com Bobbex of www.Bobbex.com: Beans & Barley of www.beansandbarley.com MIgardener of www.MIgardener.com Outpost Natural Foods Co-op of www.outpost.coop Root Assassin of www.rootassassinshovel.com . Handy Safety Knife of www.handysafetyknife.com Use promo code WVG to get 10% off &free shipping one time use only BioSafe of www.biosafe.net Save 10% on your next order use coupon code TWVG at checkout Chapin Manufacturing Inc. of www.chapinmfg.com Pro Plugger of www.proplugger.com Dharmaceuticals of www.dharmaceuticals.com Soil Savvy of www.mysoilsavvy.com Use coupon code TWVG19 to save 10% at checkout Tomato Snaps of www.tomatosnaps.com Drip Garden of www.dripgarden.com Drip Garden Wisconsin Greenhouse company https://wisconsingreenhousecompany.com/ Standard Process Inc. of www.standardprocess.com Big Fat’s Hot Sauce of www.bigfatshotsauce.com Soil Diva of www.soildiva.net World’s coolest floating rain gauge of www.WorldsCoolestRainGauge.com Clyde’s vegetable planting chart of www.clydesvegetableplantingchart.com NuNu Natural Healing of www.nunuhealing.com RowMaker of www.rowmaker.com Eco Garden Systems of www.ecogardensystems.com Use coupon code (wiveg2019) and get $295 off the list price of $1,695 PLUS free shipping (a $250 value). Shield n seal of www.shieldnseal.com Bluemel's garden & landscape center of www.bluemels.com Phyllom BioProducts of PhyllomBioProducts.com Norwalk juicers of www.norwalkjuicers.com Use coupon code Garden talk Free Continental US shipping on the Model 290 Juicer Tree Ripe of https://www.tree-ripe.com/ Hydrobox of https://gohydrobox.com/ Workman's friend brand https://workmansfriendbrand.com/

I met my friend Marie Viljoeon at the Better Homes & Gardens Conference in 2018, where she showed us all how to make a delicious foraged sumac cocktail. I knew she was a like-minded person, so eventually I asked her if she’d be interested in coming on the show. To my delight, she said yes! Enjoy this exciting week with Marie - an urban forager, gardener, and cocktail queen. Connect With Marie Viljoen: Marie Viljoen is a forager, writer, and cocktail master (that last one is my own personal opinion - Kevin). She’s the author of Forage, Harvest, Feast: A Wild-Inspired Cuisine and an urban gardener as well. 66 Square Feet Follow Marie on Instagram Learn More: Apocalypse Grow: April 8 Update With less than two months left to my Apocalypse Grow challenge, where I will grow, forage, or fish all of my food for a month. I'm scared...but it's fun at the same time. I figured I'd update you all as to where I'm at on this challenge. Order Field Guide to Urban Gardening My book, Field Guide to Urban Gardening, is available for sale! It's a complete guide to growing plants, no matter where you live. Here's how to order:  Amazon Signed Copies EPIC Raised Beds I'm carrying Birdies Garden Products raised beds, the ones I use exclusively in my front yard garden. They're a corrugated Aluzinc steel, powder-coated raised bed designed to last a lifetime. Buy Birdies Raised Beds at my online store Follow Epic Gardening YouTube Instagram Pinterest Facebook Facebook Group  

This week on the NOFA Mass podcast we are talking getting back to our hunter-gatherer roots...Well, the gatherer part anyway! We are going to explore the wicked cool world of foraging. What is easiest to find and identify here in MA? Plus what livestock are the best foragers, a call to action from Marty and my interview with Marie Viljoen author of the book Forage, Harvest, Feast about how she forages year-round in New York City!

Incorporating wild ingredients into every day and special occasion fare. In This Podcast:  Her curiosity, her love of gardening, and her creativity in the kitchen, come together beautifully and for our benefit when Marie Viljoen compiled recipes for her new cookbook.  She shares how she moved from gardening in 66 square feet to foraging all over New York City.  If you are ever in her city, you will want to take a foraging walk with her! Don't miss an episode! Click here to sign up for podcast updatesor visit www.urbanfarm.org/podcast Marie is a celebrated New York City forager, gardener, cook and author who has loved edible plants since her childhood in South Africa.  She lives in Brooklyn, NY with her husband and leads acclaimed seasonal wild plant walks through NYC. In Marie's new book Forage, Harvest, Feast, there is a groundbreaking collection of nearly 500 wild food recipes and features hundreds of color photographs as well as cultivation tips for plants easily grown at home. This cookbook is destined to become a standard reference for any cook wanting to transform wildcrafted and homegrown ingredients into exceptional dishes, spices, and drinks. Go to www.urbanfarm.org/66squarefeet for more information and links on this podcast, and to find our other great guests. 396: Marie Viljoen on Wild Inspired Cuisine

It's a wild world out there—for food. An avid forager, home cook, and garden designer, Marie has enjoyed gathering edibles from the wild since her childhood in South Africa. Incorporating wild herbs, berries and greens from the field was a natural extension of everyday cooking, as she was taught by her mother. Now, Marie has become an expert on foraging in the US, writing articles on the topic and publishing her second book, a comprehensive manual on commonly found wild edibles and recipes to use with them. From creating your own blend of herbs for vermouth to making a simple salad of purslane, she shares her homespun secrets and advice for both novices and experienced foragers. Eat Your Words is powered by Simplecast

Marie Viljoen is a blogger and author who teaches people to grow food in small spaces. She talks to Jill about urban gardening and shares her thoughts about growing and cooking. Then Jill visits self-nourishment coach Jeanette Bronne who cooks her a Kale and Roasted Vegetable salad. Jeanette tells Jill that massaging kale with salt helps to make it more digestible, And finally Jill asks Dr Frank Spinelli MD to explain how the treatment of HIV and AIDS has changed and ask him if advances in treatment have made us complacent.  

If you’re out wandering the woods this weekend, you might want to keep an eye out for a ruffled mass of mushrooms stuck to the bottom of a hardwood tree. It could well be a maitake, or hen of the wood, mushroom. The fungi is delicious and has a meatier, more assertive flavor than average button mushrooms. “Their English name ‘hen of the woods’ is as such because they look a little like a slightly ruffled mother hen sitting at the base of a tree with her feathers all fluffed out,” explained Marie Viljoen, the author of the new book 66 Square Feet: A Delicious Life, One Woman, One Terrace, 92 Recipes. “So those ‘feathers’ are the part that you eat. Those are the caps of the mushroom.” Plucking the mushroom off of the base of an oak or beech is helpful for the tree, since the fungi is parasitic. For those interested in foraging for maitake, a few necessary words of caution: Never eat a mushroom you can’t identify with 100 percent certainty, and always thoroughly cook wild mushrooms. (In fact, you should probably always cook all mushrooms, regardless of the source. That’s because they’re not very digestible raw, explained Mycophilia author Eugenia Bone in a past Last Chance Foods episode.) One advantage of maitake is that you can also find them in gourmet grocery stores or at farmers markets. Viljoen pointed out that the commercially grown specimens require less work to clean. “If you buy them, they really come pretty clean because they were grown in very sterile conditions,” she said. “The store-bought mushroom is also slightly more delicate than the enormous, slightly tougher foraged version.” (Photo: Marie Viljoen/Vincent Mounier) Viljoen also quickly debunked two mushroom myths: First, you don’t have to carefully wipe mushrooms. Go ahead and wash them. “I find that if you wash them well, submerge them in slightly salty water, and then take them out and pat them super dry between really clean kitchen towels, your mushroom is just fine,” she said. Second, contrary to rumors, mushrooms are nutritious. “Maitake are quite high in potassium,” Viljoen said. “They contain niacin. They’re full of folates. They’re filled with antioxidants, so this is a mushroom you want to be eating. They’re good for you.” To break down maitake, she recommended snapping off the caps and using them as you would a regular button variety. The base, which is woodier, can be saved for low-heat drying over the course of many hours. “I tend to use the base cut up, sliced and dried,” she added. “The dried mushroom is delicious to make the base for a broth or a risotto.” Another way to use the entire mushroom is to make it into a soup, which Viljoen did and then brought into the WNYC studio to share. “The soup is very simple,” she said. “You start off with an onion base, sauté that, add the hen of the woods…. When they’re caramelized and brown, add whatever broth you prefer… and then puree the soup, and then that’s it.” Tune into the full audio above for her quick explanations for making maitake paté, as well as maitake butter. Also, check out a recipe from Viljoen’s new book for wild mushroom pizza. (Photo: Wild hen of the woods/Marie Viljoen)