Podcast appearances and mentions of matthew raiford

In the eleventh episode of our Regenerative Podcast Series in collaboration with Farmer's Footprint, we speak to husband and wife duo, Matthew and Tia Raiford of Gilliard Farms and Strong Roots 9. Tia and Matthew share their special stories of how they came to meet along each of their journeys into regenerative farming and how regeneration brings them and everyone around them together. Tia and Matthew speak of the ancestral connection both of them have to running farms and their mission to pass on this wisdom to generations far and wide to come. Nestled in the heart of Georgia lies Gilliard Farms, a family legacy that has thrived for generations. For over a century, they've embraced regenerative farming as a way of life. The land is their heritage, and Mathew and Tia are committed to preserving it.What sets them apart is their unwavering dedication to the history of the land;  its ecology, people, food,  and  community. They've found harmony between farming, cooking, and nature, free from toxic chemicals, with transparency as their mantra..Their sprawling estate boasts biodiversity in both crops and animals. But Gilliard Farms isn't just about farming; it's a place of cooking and learning. With a background in being esteemed chefs, Mathew and Tia offer farm tours, lectures, and cooking lessons inviting guests in to explore their world of flavor and richness rooted in Gullah Geechee culture. In this episode, we speak to husband and wife duo, Matthew and Tia Raiford of Gilliard Farms and Strong Roots 9. Tia and Matthew share their special stories of how they came to meet along each of their journeys into regenerative farming and how regeneration brings them and everyone around them together. Join us as they speak of the ancestral connection both of them have to running farms and their mission to pass on this wisdom to generations far and wide to come.Tune in via the link in our bio and discover the regenerative spirit of Gilliard Farms. Because they believe that nutritious, organic food should be accessible and affordable for everyone. It's about cultivating a healthier future for all. Brought to you by our friends at Toups & Co!  Toups & Co With our skin being our largest organ and the gateway right into our body, our skincare products should be made with wholesome, clean and recognizable ingredients. Toups & Co's entire skincare and makeup line is 100% natural and uses only organic ingredients like 100% grass-fed tallow, cold-pressed organic olive oil, and organic essential oils. Each product has been formulated to maximize skin-nourishing benefits and your safety. They never use synthetic chemicals, GMOs, toxins, fillers, artificial colors or fragrances. They are a husband and wife team that believes it's not good enough for you until it's good enough for their own family. They also support small, family owned farms who are sustainable, fair trade, transparent and ethical. Get 10% off your first order with the discount code – ‘REVE+TOUPS10'

West African tradition says that one should speak for themselves and for the ancestors who came before you. Gullah Chef, author and 6th generation farmer, Matthew Raiford is doing exactly that! He has taken his love for the culture, his roots and food and incorporated all of it into a lifestyle and business that is surly making the ancestors proud!

As someone who has tried (and oftentimes failed) to record and preserve her own family recipes, Kristen really connected with chefarmer-turned-author Matthew Raiford's mission to document the dishes and stories from his. For this week's Genius Session, Kristen goes behind the scenes with Matthew, as he shares his process of writing Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer.Referenced in this episode:Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation FarmerWatermelon Steak Salad With Heirloom Tomatoes & Sangria Vinaigrette recipeGenius-Hunter Extra-Credit:Peep this excerpt from the "Eart/Earth" chapterMatthew's Gullah Rice to make tonight  

Listen as Wanda and Tina discuss black history and share some of their great wisdom. Also, listen to what Matthew Raiford would ask the ancestors. Please, follow us on Instagram @2OldChicksPodcast and Twitter @ChicksOld. Subscribe to our YouTube channel, Apple Podcasts and on Spotify.

Molly and Kate dive deep into the journey and person that is chef/writer/artist/activist/culinary ambassador (and more), Toya Boudy. She shares how her talents as an artist and wordsmith, along with the interwoven nature of life, resulted in her latest cookbook, "Cooking for the Culture". She discusses her creation process, the unconventional schedule for the book and her family's contribution as she explains her mission to build community and empower the artist inside. Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsToya BoudyWebsiteYouTube ChannelPodcastInstagramHer first book "Cook Like a New Orleanian" Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showCooking for the Culture by Toya BoudyBress 'n' Nyams by Matthew Raiford

Listen as Wanda and Tina start their 3rd season and discussion with their guest Matthew Raiford. Also, they're starting off 2023 with some great wisdom. Please, follow us on Instagram @2OldChicksPodcast and Twitter @ChicksOld. Subscribe to our YouTube channel and on Spotify.

According to Matthew Raiford, when it comes to American haute cuisine, one need look no further than the South. On this week's show, we explore the possibilities of Southern cuisine with celebrated authors and chefs – beginning with Matthew Raiford. The self-described CheFarmer is spreading the good word of his Gullah Geechee heritage through a new book, Bress 'n' Nyam. Then, culinary superstar Sean Brock joins us to discuss his award-winning tome, "South." In the book, Sean breaks down the essential elements of Southern cuisine, from corn bread to shrimp and grits, highlighting regional differences in certain dishes. We also speak with author Ronni Lundy, who helps us break through some of the myths surrounding the isolated Appalachian region. Ronni discusses the intrinsic link between Southern Appalachians and their victuals. Finally, we sit down with Edward Lee. Raised in Brooklyn to Korean parents, the celebrity chef found his soul in Kentucky. In his book, "Buttermilk Graffiti," Edward shares stories of his personal journey to discover America's new melting pot cuisine in the south.

According to Matthew Raiford, when it comes to American haute cuisine, one need look no further than the South. On this week's show, we explore the possibilities of Southern cuisine with celebrated authors and chefs – beginning with Matthew Raiford. The self-described CheFarmer is spreading the good word of his Gullah Geechee heritage through a new book, Bress 'n' Nyam. Then, culinary superstar Sean Brock joins us to discuss his award-winning tome, "South." In the book, Sean breaks down the essential elements of Southern cuisine, from corn bread to shrimp and grits, highlighting regional differences in certain dishes. We also speak with author Ronni Lundy, who helps us break through some of the myths surrounding the isolated Appalachian region. Ronni discusses the intrinsic link between Southern Appalachians and their victuals. Finally, we sit down with Edward Lee. Raised in Brooklyn to Korean parents, the celebrity chef found his soul in Kentucky. In his book, "Buttermilk Graffiti," Edward shares stories of his personal journey to discover America's new melting pot cuisine in the south.

On this episode of the Regenerative Rising Elevating Stories, Activating Change Podcast, Seleyn DeYarus, Founder of Regenerative Rising, sits down with CheFarmer Matthew Raiford, author of BRESS'N'NYAM: Gullah Geechee Recipes from a Sixth Generation Farmer. Matthew grew up breaking the dirt and trading crookneck squash for sweet potatoes, raising hogs and chickens, and only going […]

The most significant crop in the world, rice is a staple in the diets of more than half of the Earth's people. Chinese lore claimed it was a gift from the animals after a flood; eons ago, the Japanese paid their taxes with rice; in the American South, rice became the cash crop for plantation owners at the expense of the enslavement of thousands of Africans. At a family-style dinner during the Charleston Wine + Food Festival, chefs came together to create a meal that pays homage to each of their stories and explores how food, specifically rice, can bridge the gap between cultures. Dominick Lee, Kevin Mitchell, and Matthew Raiford discuss the history of Carolina gold, talk about regional dishes, and share family stories. HRN On Tour is powered by Simplecast.

Chef-Farmer Matthew Raiford is sixth generation in his family to run Gilliard Farms in Brunswick, GA, first purchased by his great-great-great grandfather Jupiter Gilliard more than 150 years ago. Raiford's ancestry is Gullah Geechee, descendants of slaves brought to America to work the plantations. Gullah Geechee food is an essential cuisine of American history as eloquently conveyed in Raiford's cookbook, “Bress N Nyam” (Gullah Geechee for “bless and eat”).The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Food just tastes better when you know the farmer who grew it, the beekeeper who spun the honey from the hive, or the cottage producer of some delicious new fermentation purchased from your farmers market. On this week's show, we meet them all. We begin at JD Farms in Poplarville, Mississippi, where Donald Van De Werken and Jeff Brown have been growing the biggest, sweetest, best blueberries in the region. Then we'll visit with Matthew Raiford, self-described CheFarmer who is spreading the good word of his Gullah Geechee heritage through a new book, Bress 'n' Nyam. Finally, we travel to Northern California to visit the apiary of beekeeping guru Spencer Marshall of Marshall's Farms, before meeting New Orleanians Adam Orzechowski and Emily Shoemaker of Farm to Funk Ferments.

Food just tastes better when you know the farmer who grew it, the beekeeper who spun the honey from the hive, or the cottage producer of some delicious new fermentation purchased from your farmers market. On this week's show, we meet them all. We begin at JD Farms in Poplarville, Mississippi, where Donald Van De Werken and Jeff Brown have been growing the biggest, sweetest, best blueberries in the region. Then we'll visit with Matthew Raiford, self-described CheFarmer who is spreading the good word of his Gullah Geechee heritage through a new book, Bress 'n' Nyam. Finally, we travel to Northern California to visit the apiary of beekeeping guru Spencer Marshall of Marshall's Farms, before meeting New Orleanians Adam Orzechowski and Emily Shoemaker of Farm to Funk Ferments.

In coastal Georgia, Matthew Raiford grew up breaking the dirt and trading squash for sweet potatoes, raising hogs and chickens, and only going to the grocery store for staples. After a military career then graduation from the Culinary Institute of America in Hyde Park, Matthew returned to Brunswick, GA in 2011 to continue the traditions of his Gullah-Geechee heritage and to create an authentic farm-to-fork experience for locals. He is the former executive chef of Little St. Simons Resort and was the chef owner of The Farmer and the Larder in Brunswick. Certified as an ecological horticulturist, he runs Gilliard Farms with his sister Althea, a family farm first established in 1874. They're the sixth generation to cultivate the land, and no one has ever used chemicals to grow any crops on it. His first cookbook is titled Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer.

Matthew Raiford was winning accolades  in the food world, traveling, writing amazing cookbooks,  meeting other foodie folks - but something was drawing him back to Georgia.His family has owned and operated Gilliard Farms in Burnswick, GA for centuries.  For context, this is the same part of the southeast where Ahmaud Arbery was brutally killed while jogging, the crime covered up until the public outcry grew to a zenith.  Food, culture and activism combine in Raiford's talents and efforts.In this interview creator Charu Kumarhia and Raiford talk about their love of history and food.https://www.chefarmermatthew.com/https://www.gilliard-farms.com/www.charukumarhia.com www.charukumarhia.com

**Today's episode is brought to you by Chronicle Books. Salt + Spine listeners can use the code SALT25 to get 25% off orders—with free ground shipping on orders over $25—through the end of 2021.**This week, we're excited to welcome Chef Matthew Raiford to Salt + Spine, the podcast on stories behind cookbooks.Matthew is a self-titled "CheFarmer"—that is Chef and Farmer—and the author of Bress ‘n’ Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer.Matthew was raised in Brunswick, Georgia, where his formerly enslaved great-great-grandfather, Jupiter Gilliard, had amassed more than 450 acres of land by 1874. Today, about 40 acres remain—where Matthew grew up farming alongside his grandmother, his father, and his sister, who now helps run Gilliard Farms with Matthew. Growing up, Matthew spent a lot of time in the kitchen, too, where he learned from his family how to prepare many of the dishes he still loves today.But before Matthew became a chef, he left the South to join the military and at the time claimed he would never go back. During his three tours, he spent time in Germany, Korea, and the Middle East.And then at age 28, Matthew returned to the States to pursue an education in physiology at Howard University. He quickly realized that becoming a physical therapist would take eight years and gave it up when a close friend told him he ought to go to culinary school instead.After completing a year of culinary school in Virginia, he decided to continue his culinary education at the Culinary Institute of America in Hyde Park, New York, and later attended the University of California–Santa Cruz where he received a degree in ecological horticulture.Since 2010, when Matthew’s grandmother handed over the deed to the family’s land, Matthew has worked with his sister as the sixth generation to farm their family’s land. For several years, he also ran a restaurant called the Farmer and the Larder in downtown Brunswick, which led to a nomination for a James Beard Best Chef Award.Matthew's debut cookbook, titled Bress ‘n’ Nyam—a Gullah phrase that means “Bless and Eat”—is filled with both recipes and stories passed down through generations. The recipes honor the land and the food that it provides and are cataloged into sections based on the elements: Eart (Earth), De Wata (Water), Fiah (Fire), Win’ (Wind), Sweet’n (Nectar), and De Spirits (Spirits). It opens with an ancestral tree and the story of Matthew’s great-great-grandfather.START COOKING TODAY: Bookshop | IndieBoundAnd the recipes within range from a whole hog, roasted over a pit, to plenty of accessible, humble recipes like Reezy Peezy, a rice and bean dish often called Hoppin John whose roots are with the Gullah Geechee. As Salt + Spine friend chef Todd Richards writes, Bress 'n' Nyam “more than gives people a great appreciation of Black Culture, it further shows the diversity of Black Culture through different shades and hues, with Gullah Geechee cuisine as the Matriarch of the Black Food Family.”‍CheFarmer Matthew Raiford joined us remotely from Gillard Farm for this week’s show to #TalkCookbooks. We've got a great chat, including our signature culinary game. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

As someone who has tried (and oftentimes failed) to record and preserve her own family recipes, Kristen really connected with chefarmer-turned-author Matthew Raiford's mission to document the dishes and stories from his. For this week's Genius Session, Kristen goes behind the scenes with Matthew, as he shares his process of writing Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer.Referenced in this episode:Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation FarmerWatermelon Steak Salad With Heirloom Tomatoes & Sangria Vinaigrette recipeGenius-Hunter Extra-Credit:Peep this excerpt from the "Eart/Earth" chapterMatthew's Gullah Rice to make tonight  

**Today's episode is brought to you by Chronicle Books. Salt + Spine listeners can use the code SALT25 to get 25% off orders—with free ground shipping on orders over $25—through the end of 2021.**This week, we're excited to welcome Chef Matthew Raiford to Salt + Spine, the podcast on stories behind cookbooks.Matthew is a self-titled "CheFarmer"—that is Chef and Farmer—and the author of Bress ‘n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer. Matthew was raised in Brunswick, Georgia, where his formerly enslaved great-great-grandfather, Jupiter Gilliard, had amassed more than 450 acres of land by 1874. Today, about 40 acres remain—where Matthew grew up farming alongside his grandmother, his father, and his sister, who now helps run Gilliard Farms with Matthew. Growing up, Matthew spent a lot of time in the kitchen, too, where he learned from his family how to prepare many of the dishes he still loves today.But before Matthew became a chef, he left the South to join the military and at the time claimed he would never go back. During his three tours, he spent time in Germany, Korea, and the Middle East.And then at age 28, Matthew returned to the States to pursue an education in physiology at Howard University. He quickly realized that becoming a physical therapist would take eight years and gave it up when a close friend told him he ought to go to culinary school instead.After completing a year of culinary school in Virginia, he decided to continue his culinary education at the Culinary Institute of America in Hyde Park, New York, and later attended the University of California–Santa Cruz where he received a degree in ecological horticulture.Since 2010, when Matthew's grandmother handed over the deed to the family's land, Matthew has worked with his sister as the sixth generation to farm their family's land. For several years, he also ran a restaurant called the Farmer and the Larder in downtown Brunswick, which led to a nomination for a James Beard Best Chef Award.Matthew's debut cookbook, titled Bress ‘n' Nyam—a Gullah phrase that means “Bless and Eat”—is filled with both recipes and stories passed down through generations. The recipes honor the land and the food that it provides and are cataloged into sections based on the elements: Eart (Earth), De Wata (Water), Fiah (Fire), Win' (Wind), Sweet'n (Nectar), and De Spirits (Spirits). It opens with an ancestral tree and the story of Matthew's great-great-grandfather.And the recipes within range from a whole hog, roasted over a pit, to plenty of accessible, humble recipes like Reezy Peezy, a rice and bean dish often called Hoppin John whose roots are with the Gullah Geechee. As Salt + Spine friend chef Todd Richards writes, Bress 'n' Nyam “more than gives people a great appreciation of Black Culture, it further shows the diversity of Black Culture through different shades and hues, with Gullah Geechee cuisine as the Matriarch of the Black Food Family.”‍CheFarmer Matthew Raiford joined us remotely from Gillard Farm for this week's show to #TalkCookbooks. We've got a great chat, including our signature culinary game. See acast.com/privacy for privacy and opt-out information.

Science writer Nicola Temple tells us that processed food isn't just a modern invention responsible for Wonder Bread and Pringles. She breaks down the history of food processing, from the first time our ancestors cooked with fire to the cutting-edge technology of today. Plus, we chat with sixth-generation farmer Matthew Raiford about oyster roasts, reezy-peezy and other staples of Gullah Geechee cuisine; Grant Barrett and Martha Barnette give us their favorite apple-based expressions; and we search Mexico City for the best shrimp taco.Get the recipe for Seared Shrimp Tacos with Tomatoes and Cotija: https://www.177milkstreet.com/recipes/seared-shrimp-tacos-with-tomatoes-and-cotijaWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips See acast.com/privacy for privacy and opt-out information.

This week on Inside Julia's Kitchen, we're celebrating what would have been Julia's 109th birthday with an entire episode devoted to the #JuliaMoment, when we ask our guests to share their favorite Julia memory, moment or how she has inspired them in their career. Host Todd Schulkin shares Julia moments both personal and professional from guests Grace Young, Stephen Phelps, Erin Jeanne McDowell, Jackie Summers, Julia Bainbridge, Matthew Raiford, Alice Randall, Daniela Galarza and Nancy Oakes. Tune in to hear what these culinary stars have to say about Julia and her continuing legacy.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

Matthew Raiford joins us to discuss his cookbook, Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer. "Bress 'n' nyam" means "bless and eat" in the Gullah language. He shares recipes from the cuisine inherited across seven generations of his family, including hot buttermilk biscuits and salmon cakes on pepper rice. In 2010, Raiford and his sister inherited the family farm that was purchased by their great-great-great grandfather in 1874. In the book, he traces a history of community and family through the lens of food. This segment is guest-hosted by Kerry Nolan.    Recipe: Gullah Rice  This one-pot dish is akin to a purloo or a jambalaya. It evokes the traditional tomato-based Savannah Red Rice but is steeped in a hearty vegetable stock. When I was coming up, a bowl of rice with some roasted vegetables in it was often dinner, especially when meat proved scarce. I still find it comforting, just as I did during those lean years when I was at Howard University, right after getting out of the Army. Anytime someone would say they didn't have any food in the house, I would invite folk over and serve my version of Gullah Rice, finished with a handful of fresh arugula that wilts lightly from the heat.   Serves 4 1 cup red onion, roughly chopped4 tablespoons bacon grease or butter1 bell pepper, roughly chopped2 cloves garlic, smashed and roughly chopped1 teaspoon smoked paprika1 teaspoon pink Himalayan salt1 whole habanero pepperOne 28-ounce can crushed tomatoes1 3/4 cups Vegetable Stock (recipe follows)1 cup Carolina Gold Rice or another long-grain rice   In a deep skillet or Dutch oven over medium-high heat, sauté the onion in the bacon grease until it starts to soften, approximately 3 to 4 minutes, then add the bell pepper and sauté for another minute or two more. Toss in the garlic, paprika, salt, and habanero pepper. Pour in the crushed tomatoes and vegetable stock, then let the vegetable mixture come to boil. Stir in the rice and turn the heat down to a simmer and cover. Every 5 minutes or so over a 20-minute period, stir the rice until all the liquid is absorbed. Remove the rice from the heat, taste and add a pinch or two more of salt to your liking. Allow the rice to rest for 5 minutes before serving. Tip: If you want to add meat, sauté sliced smoked or andouille sausage, or chicken tenders cut into chunks, for 5 to 7 minutes before adding the onion. For shrimp, add peeled and deveined shrimp during the last 5 minutes of cooking.   Recipe: Vegetable Stock    Makes 6 to 8 cups 2 quarts water1 pound yellow onions, roughly chopped (do not use sweet onions)1/2 pound baby bella mushrooms, roughly chopped1/2 pound carrots, roughly chopped2 stalks celery, roughly chopped1 tablespoon sea salt1 sprig rosemary1 sprig thyme1 sprig oregano2 cloves garlic, smashed Place all the ingredients in a large stockpot over high heat and bring to a roaring boil. Turn the heat to low and let the stock simmer for 1 hour. Remove the stock from the heat and let it cool to room temperature. Once cooled, strain the stock into 2-cup portions in sealable containers and place in the refrigerator, where it will keep up to 2 weeks. In the freezer, the stock will keep up to 6 months. Tip: Make a double or triple batch of this stock to keep on hand for rice dishes, soups, and sautés. You can freeze it or keep it refrigerated for up to two weeks. You may add clippings from other vegetables, such as asparagus and other greens, for added flavor, depth, and nutrients. Throw any of your leftover vegetable peels into your compost bin. Excerpted from Bress ‘n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer. Copyright © 2021 CheFarmer Matthew Raiford and Amy Paige Condon.    

Today Alika and Emille have the honor of interviewing award-winning author, entrepreneur, chef, farmer and romantic team Tia McDonald and Matthew Raiford. Trust us-you don't want to miss this one! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/alikahope/support

This week on Inside Julia's Kitchen, host Todd Schulkin welcomes CheFarmer Matthew Raiford of Gilliard Farms in Brunswick, Georgia. They discuss Matthew returning to his roots on his family farm and his new Gullah Geechee cookbook, Bress ‘n' Nyam. Plus, Matthew shares his Julia Moment. Image courtesy of Siobhán Egan & Bevin Valentine Jalbert. Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

The story of the journey is fascinating. So much so, Matthew Raiford decided to write it all out, combine it with some fabulous recipes and make it a book. That book is now on the street. It’s called Bress n Nyam. I spoke to Chef about the inspiration, the process and the final product. Our [...] The post Brunswick’s Matthew Raiford talks new cookbook first appeared on Eat It and Like It.

For this week's episode, we're excited to bring you a rich conversation and Q&A between two paramount leaders in food sovereignty and farming: Leah Penniman and Matthew Raiford. This segment is a replay from our recent Eighth Annual Farm to School Summit. Before we get started, a few Georgia Organics' announcements! Mark your calendars! We're celebrating farmers, virtually, on Thursday, May 27 for Georgia Organics' Annual Awards! You can learn more at georgiaorganics.org/awards, this is a FREE member event celebrating all-star farmers in Georgia. And get ready to party for serviceberry season with Serviceberry Fest ATL on June 3! You'll catch amazing chefs and beverage folks creating serviceberry-based bites and drinks...You'll even catch ATL Foodcast guest host Quianah Upton with a Nourish Botanica pop-up! Get your tickets and details on Facebook, searching Serviceberry Fest ATL! To kick off this week's episode, we have a quick intro by Georgia Organics' Farm to School Director Kimberly Della Donna. She provides much-deserved credit to the Georgia Department of Early Care and Learning and the valuable sponsors who brought this 8th annual Summit to life, this time virtually! “The Summit is a celebration of spirit and ‘pandemic positives,'” says Della Donna. Leah Penniman is the Co-Director and Farm Manager of Soul Fire Farm in Petersburg, NY and author of Farming While Black. Matthew Raiford, the CheFarmer, is the owner and farmer of Gilliard Farms in Brunswick and the author of Bress 'n' Nyam. Their conversation centers around fostering a love of the earth and growing food in the young generation, the definition of food sovereignty, and beyond. They share a passion for preserving ancestral agricultural practices that honor the earth, regenerating the soil, and advocating for food sovereignty in their communities and beyond. Enjoy this thought-provoking and motivating conversation and Q&A. To learn more about Georgia Organics' Farm to School work visit farmtoschool.georgiaorganics.org/. To learn more about about Soul Fire Farm, visit soulfirefarm.org/. To learn more about Gilliard Farms, visit gilliard-farms.com/.

Many of us probably have family recipes that have been passed down from generation to  generation. These recipes, which have transcended time, are a reminder of how elders in our family tree continue to have lasting influences on our lives, even and especially in a time of isolation.This week, we dedicate our stories to elders, grandparents and family members who came before us. First, we follow a food delivery program for elders on a rural island in Maine as they bridge the distance to build community. Then we  take a seat at the table to learn how retirement home residents are rejoicing in the simple act of dining together. We journey to Georgia, where a farmer is continuing a century-long family legacy and we dive into the various ways food is used to remember ancestors around the world.Further Reading and Listening:Check out Robyn Grant’s research and work with The National Consumer Voice for Quality Long-Term Care here. Listen to Jupiter’s Almanac wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS).You can pre-order Matthew Raiford’s book Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer here.Learn more from Dying to Eat: Cross-Cultural Perspectives on Food, Death, and the AfterlifeKeep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Chef Matthew Raiford

The desire for sweetness is biologically hardwired in humans, according to Dr. Gary Beauchamp, longtime former director and president of the Monell Chemical Senses Center. It is an evolutionary response that developed way back when sweet things were hard to find in the natural environment. Now, we can find sweets just about anywhere.  Part of our global trade mini-series, this episode focuses on all things sweet! Ironically, the history of sugar comes with some bitter truths. Stories include the problematic journey of the cocoa bean from West Africa to chocolate products in the U.S., farmers pushing back against “Big Sugar,” cultural appropriation at the National Date Festival, and the intertwined history of Silk Road merchants and the first domesticated apples.Next week, we continue our exploration of food and trade with stories about spice.Further Reading:Get your own copy of “Fruit from the Sands: The Silk Road Origins of the Foods We Eat” by Robert Spengler hereRead more about Dr. Leissle’s work hereRead Professor Nestle’s comments on the federal government’s controversial new dietary guidelines. You can follow her critiques of the food industry on her blog, Food Politics, and in some of her recent books, like Unsavory Truth, published in 2018.Learn more about Gilliard Farms on their website. And check out Jupiter’s Almanac, Matthew Raiford’s show on Heritage Radio Network.Learn more about Dandelion Chocolate’s single-origin chocolate here Follow Dr. Sarah (McCormick) Seekatz on Twitter and check out her book, Images of America: Indio’s Date Festival to learn more about the history of California’s date industry.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

This week’s episode dives into regional bread and grains. The show was inspired by a listener question about whether there is a history of salt rising bread in Gullah Geechee culture. The closest thing Matthew knows of is rice bread, calling it salt rising bread’s “country cousin.” He shares culinary variations on rice bread and talks about the history of rice in the region and the reason Confederate soldiers relied on rice bread during the Civil War. Matthew is inspired by the taste of a place and shares tips for finding local grains near you and experimenting with them when making any bread recipe. Matthew’s recipe for rice bread is coming soon!Get in touch at jupitersalmanac@heritageradionetwork.org. Heritage Radio Network is a listener supported nonprofit podcast network. Support Jupiter’s Almanac by becoming a member!Jupiter’s Almanac is Powered by Simplecast.

During this episode we take a deep dive into black chef career options and paths

Many people are planning smaller meals for Thanksgiving this year and may be wondering how to pare down their typical dishes to avoid waste. Matthew shares his Thanksgiving menu and talks through his prepping process, which includes starting early to enjoy Thanksgiving Day as much as possible and calculating how many portions he should prepare. He also offers some creative suggestions for making the most of leftovers by turning them into salads, sandwiches or breakfast casseroles. Finally, he shares his approach to composting at Gilliard Farms and expresses gratitude for the land he lives on. Get in touch at jupitersalmanac@heritageradionetwork.org. Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Jupiter’s Almanac is Powered by Simplecast.

With Thanksgiving right around the corner, we’ve been thinking about the many ways this holiday bolsters colonial narratives, as well as opportunities to push back on them. This episode spotlights individual people, dishes and ingredients that are decolonizing our food system. We’re looking at our Thanksgiving plates and beyond to explore efforts to reclaim food sovereignty in Native American culture, the African diaspora, and Puerto Rico. We start by revisiting the Thanksgiving myth and investigating the forces that continue to shape Native Americans’ food access and culinary legacy. Then we’ll share a recipe that brings Geechee culture to the Thanksgiving table. We track the history of a West African rice strain that is reintroducing a rich heritage as well as environmental resilience to American soil. And finally we learn about how one food justice collective is working to bring power and healing to Puerto Rico. Further Reading and Listening:Check out Sean Sherman and his platform,  The Sioux Chef – Revitalizing Native American Cuisine / Re-Identifying North American CuisineSubscribe to Jupiter’s Almanac wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS). Find Matthew Raiford’s Thanksgiving recipe for oyster dressing here.Learn more about Dr. Anna McClung and the Dale Bumpers National Rice Research Center here. Find out more about Glenn Roberts and Anson Mills here. Check out Luz Cruz and Cuir Kitchen Brigade here. Here’s an NPR article on the history of Puerto Rican debt, and here’s a 2019 study on the effects of the Jones ActKeep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

This week, Matthew shares one of his favorite Thanksgiving recipes: oyster dressing. You can’t make great oyster dressing, without great oysters. In the first half of the show, hear an interview with Thomas Bliss, the Director of The Shellfish Research Laboratory in Brunswick. He talks about the history of oyster farming in Georgia, the benefits oysters provide to our environment, and how to find the best quality oysters possible. After the break, Matthew shares tips for perfecting oyster dressing for those who make it annually or those who are interested in trying it for the first time. Find Matthew’s recipe here. Get in touch at jupitersalmanac@heritageradionetwork.org.Photo Courtesy of Leslie HandHeritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Jupiter’s Almanac is Powered by Simplecast.

This week, hear the second part of our mini-series about couples who farm together. As Matthew looked for opportunities to discuss balancing hard work and affection, he knew Monica Ponce and Russell Honderd would have a lot to say, given that they have farmed together on the isolated Cumberland Island. Monica shares how they met and why she was surprised to end up with a fellow farmer, and Russell explains how they have come to divide their chores and responsibilities. They also talk about the job’s biggest rewards and share their plans for building a worker cooperative at Love is Love Farm.Photo Courtesy of Tyleen SnowdenHeritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Jupiter’s Almanac is Powered by Simplecast.

This episode is one part of a two-part series about couples who farm together. Matthew is intimately familiar with the dynamics of building a life and stewarding the land with your significant other. In this episode and the next, he seeks out stories and advice from others. This week he talks to Warren and Keisha Cameron from High Hog Farm in Grayson, Georgia. This couple met on a dare and a few years later were presented with the opportunity for a fresh start when they fixed up a homestead and created a farm, which now primarily focuses on raising livestock for fiber. They talk about daily life and farm chores, as well as how they balance work and life together as a couple. Warren shares how he’s adapted from being a “city kid” to life on the farm, while Keisha talks about the therapeutic nature of their work. Get in touch and send us questions you want answered at jupitersalmanac@heritageradionetwork.orgPhoto Courtesy of 5 Acre StudiosHeritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Jupiter’s Almanac is Powered by Simplecast.

Matthew is one of my favorite people and I am delighted to speak with him about his journey. He and I have worked together on a number of projects. His wisdom and care and heart centeredness in the agricultural world is a breath of fresh air for entrepreneurs everywhere. Need more goodness? Check out his brand new podcast on Heritage Radio Network: Jupiter's Almanac

Jovan Sage once considered chickens to be tiny dinosaurs, creatures that were totally foreign to her. Now she is considered Gilliard Farms’ resident chicken whisperer. This transformation happened because, Jovan says, a chicken saved her life. Hear her story and then dive deep into the tips you need to take on backyard chicken keeping. Matthew has been watching as more people than ever buy chickens during Covid-19, and knows that many may feel in over their heads. He shares advice about buying and feeding chickens, as well as preparing delicious deviled eggs and chicken pot pie. Get in touch and send us questions you want answered at jupitersalmanac@heritageradionetwork.org.Matthew Raiford headshot by Alex BoernerHeritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Jupiter’s Almanac is Powered by Simplecast.

Matthew is a strong believer that “the time to get out the map is before you enter the woods.” That’s why this week he’s diving deep into natural disaster readiness. He and Jovan share what they experienced while sheltering in place during Hurricane Matthew in 2016 and then Matthew offers advice on how to create a plan for yourself, your garden, and your pets in the case of a natural disaster. Plus, he shares what he thinks should be added to any go-bag during Covid-19 and Jovan gives us a recipe for some delicious high-energy bites. Read more about the Ready Kit Checklist provided by Georgia Emergency Management and Homeland Security Agency. Get in touch and send us questions you want answered at jupitersalmanac@heritageradionetwork.org.Matthew Raiford headshot by Alex BoernerHeritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Jupiter’s Almanac is Powered by Simplecast.

This week The Farm Report is proud to present Jupiter's Almanac. On this inaugural episode, host Matthew Raiford introduces himself, along with his family history and the history of his farm. These lineages go hand in hand, dating back nearly 150 years ago when Matthew’s great-great-great grandfather, Jupiter Gilliard, bought Gilliard Farms. Matthew and his partner Jovan Sage share what the land is like today and discuss both how they care for it and keep its legacy alive. The second half of the show dives into the history of Coastal Georgia, Gullah Geechee culture, and the foodways Matthew has inherited. Plus Jovan shares a recipe for a delicious hibiscus spritzer. Find Jovan’s hibiscus tea at sageslarder.com and check out the Gilliard Farms’ Gullah Geechee Gin here.Subscribe to Jupiter's Almanac wherever you get your podcasts (Apple Podcasts | Stitcher | Spotify | RSS). Heritage Radio Network is a listener supported nonprofit podcast network. Support The Farm Report by becoming a member!The Farm Report is Powered by Simplecast.

For the inaugural episode of Jupiter’s Almanac, host Matthew Raiford introduces himself, along with his family history and the history of his farm. These lineages go hand in hand, dating back nearly 150 years ago when Matthew’s great-great-great grandfather, Jupiter Gilliard, bought Gilliard Farms. Matthew and his partner Jovan Sage share what the land is like today and discuss both how they care for it and keep its legacy alive. The second half of the show dives into the history of Coastal Georgia, Gullah Geechee culture, and the foodways Matthew has inherited. Plus Jovan shares a recipe for a delicious hibiscus spritzer. Find Jovan’s hibiscus tea at sageslarder.com and check out the Gilliard Farms’ Gullah Geechee Gin here.Get in touch at jupitersalmanac@heritageradionetwork.org.Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Jupiter’s Almanac is Powered by Simplecast.

Coming soon, from Heritage Radio Network. Jupiter’s Almanac is a podcast about growing and producing the food we eat, featuring the hard-earned wisdom of chef and farmer Matthew Raiford. Matthew is the great-great-great grandson of Jupiter Gilliard, who bought farmland in Coastal Georgia in 1874, following his emancipation. Matthew and his family still farm that land today, nearly 150 years later, while promoting organic practices and sharing their Gullah-Geechee heritage through food.In this series, Matthew is sharing what he’s learned from his inheritance, plus he’s inviting other farmers from Georgia and across the country to share their tips and stories, too. Jupiter’s Almanac is a show for everyone who is interested in growing their own food and reconnecting with the land – whether you are just starting out with a square foot garden or a seasoned farmer.Jupiter's Almanac is powered by Simplecast.

Which came first, the chicken or the egg? Can a chicken save your life? Which dinosaur can call chickens its closest surviving relatives? On the season two premiere of Time For Lunch we are getting to know our fine feathered friends, chickens! Hannah and Harry learn about the magic of raising chickens from Herbalist, Doula, and Chicken Whisperer Jovan Sage. Plus Jovan’s partner, Chef and Farmer Matthew Raiford shares a tasty recipe, we hear about what chickens like to eat, and of course there are lots and lots of fun facts. If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. Heritage Radio Network is a listener supported nonprofit podcast network, support Time For Lunch by becoming a member!This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast. 

Which came first, the chicken or the egg? Can a chicken save your life? Which dinosaur can call chickens its closest surviving relatives? On the season two premiere of Time For Lunch we are getting to know our fine feathered friends, chickens! Hannah and Harry learn about the magic of raising chickens from Herbalist, Doula, and Chicken Whisperer Jovan Sage. Plus Jovan's partner, Chef and Farmer Matthew Raiford shares a tasty recipe, we hear about what chickens like to eat, and of course there are lots and lots of fun facts. If you'd like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. Heritage Radio Network is a listener supported nonprofit podcast network, support Time For Lunch by becoming a member!This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast. 

Here at HRN, the month of March has become inextricably linked with Charleston, South Carolina. This weekend, for the fifth year in a row, we’re taking food radio on the road to the Charleston Wine + Food Festival. We’re hosting interviews all weekend long from the Culinary Village. It’s a winning combination of great food, great weather, and great conversations.To celebrate HRN’s fifth year at Charleston Wine + Food, we compiled some of our favorite moments from last year featuring guests from across the Southeast. Tune in to hear from Jovan Sage, Matthew Raiford, Nate Collier, Matt & Ted Lee, Robert Stehling, Phil Rosenthal, Femi Oyediran, Miles White, and Matt Tunstall.Meat and Three is powered by Simplecast.

We're excited to bring you a special episode which took place at the Georgia Organics Conference in Athens. It's an annual event that takes place in a different city throughout Georgia where farmers, members of Georgia Organics, partners of the organization, and many others meet for hands-on sessions, learning opportunities, and where friends gather to connect — all centered around the Good Food Movement. We stopped by to chat with a few attendees and listen to what this special has meant to them this year, the past decade, or longer…So, it's clear that this conference holds a special place for many and the relationships forged due to their attendance. The work of Georgia Organics touches all corners of our great state through multiple programs — one being Farm to School. The program started back in 2007 and the work has continued to impact over 90 school districts throughout the state of Georgia. So, here's Erin She started and ran the program for many years for Georgia Organics. We dropped by tho hear some of the it's origin.And that brings us to lunch, but not just any lunch. Lunch with Alice Waters, chef/owner of Chez Panisse in Berkley, California and founder of The Edible Schoolyard and Chef/Farmer, Matthew Raiford . They allowed us to take part in a meal that was made from produce and ingredients from Georgia farms where we all had to work together to gather all materials — plates, cups, drinks, prepared dishes, utensils, and everything without using words. All of this was modeled off of what is possible in a school lunchroom. Let me tell you — it was wonderful (and incredibly delicious).Immediately following, we had a chance to sit down with Alice Waters and hear more from her perspective on food, our education system, and the impact of Edible Schoolyard and Farm to School.So, who better to give us perspective on how the impact of growing and cooking local food, let alone working with local farms/farmers in our schools? Ladies and gentlemen, Ms. Alice Waters.

Matthew Raiford is CheFarmer of Gilliard Farms in Brunswick, GA. Matthew grew up surrounded by cooking and a love for food. After a decade in service of our country, he returned and found his way into cooking professionally. We discuss him finding his way to some influential black chefs who changed everything for him. We also talk with one of his #UnsungHospitalityHeroes, Chef Kevin Mitchell, who is working to tell the history of black chefs. The two met just after culinary school and continue to support each other and collaborate to this day. Website - GilliardFarms.com Instagram - @ChefarmerMatthew @GillardFarms First job in the industry? Piggly Wiggly Deli/Bakery 16 yrs. old Brunswick, Georgia as a deli worker Proudest moment of your career? Being nominated for a James Beard Best Chef in the Southeast Food and/or drinks staples in your house? Peanut Butter & Jelly and a loaf of bread Two things most people don't know about you? I love Roses and am learning how to fly fish Words to live by? Every morning in Africa, a Gazelle wakes up. It knows it must run faster than the fastest lion or it will be killed. Every morning a Lion wakes up. It knows it must outrun the slowest Gazelle or it will starve to death. It doesn’t matter if whether you are a Lion or a Gazelle.... when the sun comes up, you’d better be running.

Pirate radio founders in Italy, Nonnas in Staten Island, pig farmers in coastal Georgia, and seaweed entrepreneurs in Maine – these are just a few of the characters you'll meet in this week's episode. We look at a word that's central to our mission – HERITAGE – by exploring flavor preservation, family recipes, and both land-based and aquatic farming practices. Our food heritage is something to be celebrated and fiercely protected, and it takes a diverse group of people to give our culinary history the recognition it deserves. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Meat + Three is powered by Simplecast.

Jovan Sage and Matthew Raiford co-own and operate The Farmer and the Larder, which in 2016 was featured in Garden & Gun as one of the South’s most exciting new restaurants. Together they are bringing traditional farming practices and products to the table while exploring shared foodways and culture. These two spoke with Eli Sussman about getting back to their culinary roots and were joined by special surprise guest, chef Kevin Mitchell who spoke about his experience teaching the next generation of chefs. HRN On Tour is powered by Simplecast.

In honor of Black History Month, we recognize the difficult past and celebrate the undeniable impact of African American farmers on past, present, and future foodways. It’s impossible to distill the entire meaning of Black History in America down to 20 minutes, so we chose to focus on the profound ways that farming can connect history and culture to environment and food. We begin with two HRN Hall of Fame Honorees, Carla Hall and Leah Penniman, who share stories of struggling to balance the complex history of Soul Food and Farming While Black, while simultaneously using their platforms to improve access to fair, healthy food – especially for African American communities in the US. We also turn our spotlight on the Southeastern African American Organic Network and Harlem Grown, two organizations keeping the culture of Black farming alive. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs in partnership with the City Council. Meat + Three is powered by Simplecast.

I've been off-air for two weeks, and thank you for sticking around! Chef Matthew Raiford was the keynote speaker for the 2018 Research Chefs Association Conference, and he spoke about diversity, service, acknowledging our histories (including the parts we aren't proud of), and the future of the culinary world, including the research world. He owns two restaurants in Georgia, and he spends no less than 10 hours per week volunteering his time for various nonprofits. Our conversation was an unscripted conference call that he took in the car, and you'll hear how he weaves his food philosophy and chef practice into every element of his life. Chef Farmer Matthew Raiford can be found on the line at  and This podcast is sponsored by . Join them in sponsorship, and help us grow to the next level.

Chefs Collaborative was founded in 1993 as a non-profit network focused on inspiring, educating and celebrating chefs and food professionals dedicated to working towards a better, more sustainable food system. For their 8th Annual Chefs Collaborative Summit, Growing Community – Owning the Future, food professionals from across the country gathered in Atlanta, GA on Saturday, September 9th – 11th for workshops, networking and engaging discussions on issues such as ethical seafood practices, food waste, meat matters and solutions for the future of sustainable food. Part two of Sunday's programming delved into concepts such as adaptive grazing techniques, a reimagining of the archaic curriculum of “home economics," and a deeper understanding of equality in politics of farming. This incredibly diverse group of individuals shared their knowledge and passion for making a difference through our local communities. Discussions also included a deeply intersectional examination of the restaurant business through the avenues of equity and race relations, and how both chefs and restaurateurs must take a stand to protect our nation’s immigrants through the socio-cultural establishment of “restaurant sanctuaries." List of speakers: 00:10 – Marc Oshima, AeroFarms 6:53 – Evan Mallett, Black Trumpet 12:50 – Josh Goldman, Australis Barramundi 20:00 – Hugh Acheson, Seed Life Skills 34:00 – Tamara Jones, Southeast African American Farmers Organic Network, and Matthew Raiford, The Farmer and the Larder 49:44 – Kim Severson, The New York Times; Daniel Patterson, Alta Group, Coi and LocoL; Johnny Livesay, Black Star Co-Op; Saket Soni, National Guestworker Alliance; Marielena Hincapié, National Immigration Law Center

Chef Matthew Raiford and Food Alchemist Jovan Sage run a family farm in Brunswick, Georgia. Raiford grows it; Sage preserves it. At their restaurant, The Farmer and the Larder, their passion for culinary experience comes through in each dish, thoughtfully and lovingly prepared with a deep reverence for the beauty of the harvest. Matthew and Jovan sit down with Caity Moseman Wadler to discuss what it's like to farm on land that has been passed down in their family for six generations and what the past can teach us about growing crops today. For example, they use letters written by Matthew's great-grandmother that describe what she was planting as their almanac.