Podcasts about organic market

Are you looking for a greater purpose that will allow your assets to live on beyond you?In this episode, Jeff, Tim, and Pete discuss: What a purpose trust is and how it may benefit your generosity beyond your lifetime.  How Farmer's Organic Market and Patagonia are leading the way with purpose trusts. Comparing a traditional trust with a perpetual purpose trust.Minimizing conflict and maximizing impact.  Key Takeaways: Every trust must have a beneficiary. Until a few years ago, that had to be a person, pet, or cemetery plot. Now, there is a 4th beneficiary - a purpose.Traditional trusts can be revocable or non-revocable. Perpetual purpose trusts are non-revocable.Purpose trusts may be new to the US but have been functioning in Europe for much longer.There are many ways to negotiate ownership and shares with a trust, organization, or family. These purpose trusts can be structured in many ways to help promote your chosen purpose.  "As long as you have a purpose, you can begin putting assets into the trust. These assets that are there need to promote the purpose." —  Pete Ochs About Pete Ochs: Pete Ochs is an author, investor, entrepreneur, and chief steward of Capital III and Enterprise Stewardship: two companies dedicated to being a catalyst for flourishing. Pete's passion in life is to educate, equip, and empower business leaders worldwide to live for something greater than themselves by using their business platform to impact the world for Christ. To further this end, Pete has written two books, High Impact LIFE and High Impact Business, providing personal and business transformation frameworks. More information can be found at enterprisestewardship.com. Connect with Pete Ochs:Website: https://www.enterprisestewardship.com/Book: https://www.enterprisestewardship.com/high-impact-lifeYouTube: https://www.youtube.com/@enterprisestewardship3695LinkedIn: https://www.linkedin.com/in/pete-ochs/Twitter: https://twitter.com/EStewardship3Facebook: https://www.facebook.com/EnterpriseStewardship/  Connect with Jeff Thomas: Website: https://www.arkosglobal.com/Podcast: https://www.generousbusinessowner.com/Book: https://www.arkosglobal.com/trading-upEmail: jeff.thomas@arkosglobal.comTwitter: https://twitter.com/ArkosGlobalAdv Facebook: https://www.facebook.com/arkosglobal/LinkedIn: https://www.linkedin.com/company/arkosglobaladvisorsInstagram: https://www.instagram.com/arkosglobaladvisors/YouTube: https://www.youtube.com/channel/UCLUYpPwkHH7JrP6PrbHeBxw

Adrienne Gordon loves growing veg.  And after touring the world by bike, volunteering on organic farms along the way, she returned to the UK with a wealth of knowledge and experience in how best to turn seeds into food. This is the story of how Adrienne found a plot of land close to where she lived and turned a plain 4 acre field, that only grew one crop, into a sprawling, diverse oasis of delicious veg. In this conversation we discuss Adrienne's journey Wwoofing in New Zealand, what she learned through that experience, how she secured the land to grow on, the real cost of growing food, why we should support local growers, how organic certification works, how her popular veg box scheme took off and how she incorporates community shared experiences though food on her land For more information on Sweetpea https://sweetpeamarketgarden.co.uk/ https://www.instagram.com/sweetpeamarketgarden/ Mentioned in the Conversation: Wwoof: https://wwoof.net/ Oxford Real Farming Conference: https://orfc.org.uk/ Cambridge Organic: https://cambridgeorganic.co.uk/ Land Workers Alliance: https://landworkersalliance.org.uk/ Eves Hill Farm: https://www.eveshill.uk/ Get in contact: https://www.instagram.com/tombryanyeah/ https://www.facebook.com/greatbritishadventurespodcast https://www.youtube.com/@greatbritishadventures

Who doesn't want a taste of the sweet life?  Most folks are looking for a chance to indulge. Even when times are tough. Maybe especially when times are tough. When the economy goes down, ice cream sales go up: in the two years after the 2008 mortgage crisis, ice cream sales went up 25%.  even when times aren't bad, there's never really a bad time for dessert. You can eat cake or frozen yogurt year-round in Acadiana. And that's not just because it's always hot. The local dessert market is on the move. Food trucks are flying around Johnston Street. That's because a food truck is a great vehicle for a home grown dessert business. You can keep mixing and baking at home, without the trouble of operating a commercial kitchen and front of house.  Nina Marie Charles has taken her craft as a cake artist from her house in Carencro all the way to Netflix. She was a contestant on Is It Cake in 2022. Locally, she's known for her elaborately designed wedding cakes and for her food truck — Nina Creole where rolls are the name of the game: she makes them sweet and savory, with Louisiana spins on a fried egg roll. Nina grew up in Carencro and worked in insurance and disaster response for several years before launching her cake business in 2016. Nina Creole was launched in 2021.  Of course, if you're going to indulge, why not go big and get all the toppings. Sweet Magnolias Creamery can bring the whole frozen yogurt experience to your backyard. And my guest Charity Lewis is the one driving the truck. Sweet Magnolias is named for a mini pig on Charity's mini farm. The mobile fro yo truck isn't the only venture named for Maggie the pig. Charity also operates a nonprofit — Magnolia Kids Club — and a farmers market — Maggie's Organic Market.  Out to Lunch Acadiana was recorded live over lunch at Tsunami Sushi in downtown Lafayette. You can find photos from this show by Astor Morgan at itsacadiana.com. Charity is originally from Detroit but moved to Louisiana after a 10-year stint in Arizona.    She got the idea for the frozen yogurt shop from taking her kids to shops in Phoenix. And each summer, Sweet Magnolia's serves a little homage to her time in Arizona: the prickly pear lemonade.   See omnystudio.com/listener for privacy information.

The USDA has extended the deadline for the Specialty Crop Multi-State Program Request for Application, and Congress introduces legislation to give organic producers tools to increase capacity, reach new markets, and grow businesses.

Farmers along the California-Oregon border have reported millions of dollars in losses from a torrent of grasshoppers and Mormon crickets, and Congress introduces legislation to give organic producers tools to increase capacity, reach new markets, and grow businesses.

With labour a massive issue for every sector of the farming industry, Alex Black speaks to John Shropshire at the launch of the Independent Review into Labour Shortages in the Food Supply Chain and OF&G Chief exec Roger Kerr speaks to Rachael Brown on the opportunities for organic farming and the sector's ambition to secure 25% of the market.

Christy Stapleton from the Green Door market is this weeks guest on Organic Matters Podcast. Christy talks in depth about what drove the creation of the market. He also highlights what's needed to maintain strong shopper and supplier ties.

Shoppers in the Burlington area now have an organic market to choose from when they're going grocery shopping. WBZ's Kim Tunnicliffe reports.

In this episode of Entrepreneurs Talk Africa, we catch up with Madvee Muthu, the founder of Bees with Stories, as she shares her journey over the past two years in the sustainable beekeeping industry. She discusses the challenges faced, milestones achieved, and the importance of personal touches in her business. Tune in to hear Madvee's insights and advice for aspiring entrepreneurs.Show Notes:00:00 - Introduction to Madvee Muthu, founder of Bees with Stories02:03 - Recent challenges in the beekeeping industry, including security issues and weather conditions affecting the colonies05:32 - The importance of sustainable beekeeping practices and maintaining strong, healthy colonies07:45 - Challenges in finding larger outlets for selling honey, and the role of volume in the business model10:50 - Milestones achieved in the past two years:Being a finalist in the Best of Organic Market 2021Selected for Cornell University's interdisciplinary case study programInvitation to join the Swedish team as a honey expert in an international competition14:15 - The power of personal touches in marketing and customer engagement17:05 - Returning customers and the importance of product tasting19:30 - Advice for aspiring entrepreneurs:Distinguish between noise and real advice from experienced individualsLearn from others in your ecosystemEnjoy the journey and embrace the ups and downs22:38 - Conclusion and closing thoughtsReferences:Best of Organic Market 2021: https://www.soilassociation.org/certification/events/boom-awards/boom-award-winners/Cornell University's interdisciplinary program: https://courses.cornell.edu/content.php?catoid=31&navoid=7942Check out this inspiring episode with Madvee Muthu as she shares her experiences and insights in sustainable beekeeping and entrepreneurship. Listen now!

Today we speak with Hannah from Hannah at the Gardens on Organic Market Gardening. It can be done! She's got big things coming up and she's got tips to share so listen in and let us know over in our Facebook group "Homestead Happenings with VB Podcast" if you market garden also or if you're interested in doing that one day! You can follow Hannah's journey here: Instagram: https://instagram.com/hannahatthegardens?igshid=YmMyMTA2M2Y= Facebook: https://www.facebook.com/Kingdomgardenssc?mibextid=ZbWKwL On her website: https://hannahatthegardens.com/ If you're looking for seeds for you or your market garden use code DREAMWEAVERS for 10% off $20+ with Mary's Heirloom Seeds here's a link: https://www.marysheirloomseeds.com?aff=54 --- Support this podcast: https://podcasters.spotify.com/pod/show/homesteadhappenings/support

Workers at MOM's Organic Market in College Park and the Chinatown La Colombe vote to unionize with UFCW Local 400. Today's labor quote: Chinatown La Colombe workers. Today's labor history: Roosevelt seizes railroads to block strike.   @wpfwdc #1u #unions #LaborRadioPod @AFLCIO @UFCW400 @lcworkersunited Proud founding member of the Labor Radio Podcast Network.

Workers at MOM's Organic Market in College Park and the Chinatown La Colombe vote to unionize with UFCW Local 400. Today's labor quote: Chinatown La Colombe workers. Today's labor history: Roosevelt seizes railroads to block strike.   @wpfwdc #1u #unions #LaborRadioPod @AFLCIO @UFCW400 @lcworkersunited Proud founding member of the Labor Radio Podcast Network.

Workers at Timonium MOM's Organic Market vote in union, College Park MOM's workers announce plans to unionize. Today's labor quote: College Park MOM's workers.   Today's labor history: National Football League Players Association ends 57-day strike.    @wpfwdc #1u #unions #LaborRadioPod @AFLCIO @UFCW400 Proud founding member of the Labor Radio Podcast Network.

Workers at Timonium MOM's Organic Market vote in union, College Park MOM's workers announce plans to unionize. Today's labor quote: College Park MOM's workers.   Today's labor history: National Football League Players Association ends 57-day strike.    @wpfwdc #1u #unions #LaborRadioPod @AFLCIO @UFCW400 Proud founding member of the Labor Radio Podcast Network.

MOM's Organic Market, the Baltimore Museum of Art, the Maryland Institute College of Art. What do they have in common? Their employees voted to unionize. Huffington Post labor reporter Dave Jamieson gives us the national picture of this rise in labor organizing. In the wake of the pandemic, what protections do workers seek? How are employers responding? Then, Starbucks barista Violet Sovine and Apple employee Chaya Barrett reflect on their organizing experiences.  Check out these recent WYPR news stories on union activity:State employee labor union asks Maryland spending board to oppose ‘urgent' health care contractsState workers union pressures University System of Maryland board for higher payThousands of Baltimore's unionized teachers signed on to keep pushing for higher pay This program originally aired on August 30, 2022.See omnystudio.com/listener for privacy information.

Ryan Koory, Vice President of Economics at Mercaris, joins to give the latest updates from the organic marketplace. Topics discussed: -Soybean Harvet and Trade Update -Corn Harvest and Pricing Sponsored by Byron Seeds and SoilBiotics

MOM's Organic Market, the Baltimore Museum of Art, the Maryland Institute College of Art. What do they have in common? Their employees voted to unionize. Huffington Post labor reporter Dave Jamieson gives us the national picture of this rise in labor organizing. In the wake of the pandemic, what protections do workers seek? How are employers responding? Then, Starbucks barista Violet Sovine and Apple employee Chaya Barrett reflect on their organizing experiences. Barrett says the risks of the pandemic were a motivator, “I think that was something that really radicalized a lot of us in thinking that we needed to make a change that was going to help us keep our families and keep ourselves safe.”See omnystudio.com/listener for privacy information.

This is a conversation with Mr. Lee Holdstock who is the Trade Relations Manager at the Soil Association at BIOFACH, The world's premier organic fair. _ Join My Organic Book Club

Untamed Earth Organics now grows and sells 45 different crops and vegetables, through local farmer's markets and veggie boxes delivered to your door. See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

Untamed Earth Organics now grows and sells 45 different crops and vegetables, through local farmer's markets and veggie boxes delivered to your door. See omnystudio.com/listener for privacy information.

In 1996 a Natural Nut Butter brand called Skeet & Ike's (developed by Ian Walker and Jason Dorland) entered the world and quickly grew into becoming an Organic snack and distribution business hustling organic popcorn, organic granola and organic trail mixes locally and down into the North Western states of the USA.  In 2008, Skeet and Ike's changed gears and rebranded as Hippie Snacks and in 2009 the distribution arm of the business became its own entity: Left Coast Naturals.  Today, Left Coast Naturals has a fleet of trucks, a 32,000 square foot warehouse, and a 10,000 square foot production facility located in Burnaby BC. They distribute nearly 30 brands, nearly 200 organic and natural bulk foods, and manufacture three of their own brands: Hippie Snacks, Left Coast Bulk Foods, and Left Coast Organics.  With ethical and environmentally responsible practices at the forefront of their business mission, Left Coast Naturals & Hippie Snacks became one of Canada's founding Certified B Corporations - A huge achievement in its own right. Today's episode with Ian covers the startup story and operational nuances of Left Coast Naturals and Hippie Snacks - a great conversation for anyone in the natural and organic space who is interested in the history of the channel and shifts that an organization can see over the course of 2 decades. As Ian so eloquently put it “we're all standing on the shoulders of the giants who came before us” - and for those who are just getting started in the industry, Ian Walker IS one of those amazingly gifted, giving and humble giants.     __________________________________________________________________________________________________ Web: https://www.hippiesnacks.com/  Web: https://www.leftcoastnaturals.com/  IG: @hippiesnacks  LinkedIn: Ian Walker  Email: ian@leftcoastnaturals.com  ______________________________________ Listen on Apple, Spotify, Amazon & Google Podcasts Please support this podcast by checking out our show sponsor FoodPak: https://www.foodpak.com/ A review and a positive rating will help to get this show into more business owners / operators ears - and if you have any questions or feedback I would love to hear from you : hayden@thepackheavypodcast.com

Ryan Koory, Vice President of Economics at Mercaris, joins to give the latest updates from the organic marketplace. Topics discussed: -2022 Early Planting Trends -Organic Soybean and Corn markets -Organic Grain Imports Sponsored by Byron Seeds and SoilBiotics

How many grocery stores are out there with a hidden room just beyond the freezer section, a room filled with new and antique pinball machines all ready for you to play if you can only find them? At least one, baby, and we went there! Jason is joined by his old friend and former news reporter ADAM WINER as they return to where they met - College Park, MD - for a trip to the ultimate hidden secret among the mundane, and one of our most anticipated attractions so far. Deep inside a MOM's Organic Market we talk nostalgia, the power of memories, and of course - pinball. Is the Secret Pinball Parlor in MOM's Organic Market something you have to do before you die? Listen and find out! COLLECTED POSSIBILITIES - E-Mail: collectedpossibilities@gmail.com - Instagram: https://www.instagram.com/collectedpossibilities/ - Facebook: https://www.facebook.com/collectedpossibilities MOM'S ORGANIC MARKET - College Park Website: https://momsorganicmarket.com/maryland/college-park/ - Instagram: https://www.instagram.com/momsorganicmarket/ - Facebook: https://www.facebook.com/momsorganicmarket/ 

---> Check out the Partners here.---> Subscribe to the Causeartist Newsletter here.In episode 131 of the Disruptors for GOOD podcast I speak with Gregory Vetter, CEO of Tessemae's on taking huge risks to start a clean label food company and pioneer clean label manufacturing.Gregory Vetter is the CEO of Tessemae's, flavor-forward, organic fresh food company, considered to be a lead innovator and disruptor in the clean food movement. Gregory, the oldest of the Vetter brothers, had the idea to launch Tessemae's based on the belief in his mother's wildly popular homemade dressing recipe and how it had the potential to create an entirely new clean food category.After winning over a local Whole Foods buyer and selling just under 700 bottles in one week, Gregory, his two brothers, Matt and Brian, and his family grew the business to become the #1 organic salad dressing brand in the refrigerated space. Gregory and his family paved the way for clean manufacturing on a mass scale by inventing the only gum-free dressing bottling process.That manufacturing process led to the invention of the “fresh condiment” category, the first Whole30 approved bottled dressings and condiments, and then continued pioneering of innovation across the grocery store with the creation of the first shelf-stable creamy dressings free of gums and additives with the “Tessemae's Pantry” line.Gregory, who values the importance of family and the concept of a wholesome family dinner, spoke at a TED Talk entitled “The Dinner Habit – The Recipe For Change” and is a finalist for the Entrepreneur Of The Year 2019 Mid-Atlantic Award.Tessemae's is an organic fresh food company that makes products with uncompromised ingredients of the highest quality. Tessemae's commitment to healthy eating and living is the core of its mission. As a pioneer in clean label manufacturing, Tessemae's has been focused on producing simple and delicious food with real ingredients that everyone can enjoy.All Tessemae's products are made and shipped from the U.S., and are available for purchase at Whole Food's Market, Kroger, Sprouts, Safeway, Baker's, Fry's, Mom's Organic Market, Dillon's, Earth Fare, Fresh Thyme, Fred Meyer, QFC, Walmart, City Market, Roundy's, Ralphs, King Soopers, Lucky's, Heinen's, HEB, Harris Teeter, Wegmans, Save Mart, Smith's, Amazon, Tessemaes.com, Target, Thrive Market and more retailers across the country.---> Check out the Partners here.---> Subscribe to the Causeartist Newsletter here.

There is infinite potential for gratitude to change the world. In this story, Anthony (Director) shares his unique journey of piloting an Evolving Minds program for a MOM's Organic Market grocery store. We hear how his negative perception of a manger changed in less than 15 minutes from practicing this simple and yet transformational gratitude technique.

Ryan Koory, Vice President of Economics at Mercaris, joins to give the latest updates from the organic marketplace. Topics discussed: Fertilizer shortages 2022 Crop Planning Outlook Organic grain supply and pricing Sponsored by Byron Seeds and Mercaris

Rob Wallbridge, Agronomist with SureSource Commodities and Ryan Koory, Vice President of Economics, join to give the latest updates from the field and organic marketplace. Topics discussed: 2021 Harvest update Fall crop progress India tariff and certification decisions Organic grain pricing Sponsored by Byron Seeds and Mercaris

The creative transformation of by-products and waste materials into new products is one of the key emerging trends in eliminating food waste. Liz Dunn is the Category Manager of Personal Care, Apparel & lifestyle at MOM's Organic Market and Turner Wyatt is the CEO of the Upcycled Food Association, they join us to discuss their collaboration in featuring upcycled products at all MOM's locations and why companies big and small are flocking to create products from what was once considered useless. We touch on food-waste, chocolate chip cookies good for the planet and why upcycled is the new organic.

Ryan Koory, Vice President of Economics at Mercaris, and Rob Wallbridge, Agronomist with SureSource Commodities, join to give the latest updates from the organic marketplace and the field. Topics discussed: Outlook for organic corn market 2021 Harvest progress Ripple effects of fertilizer shortages Sponsored by Byron Seeds and Mercaris

Pt 2 - Mother and daughter duo Mmasechaba Mashigo and Mama Sani share the story about how they started a food kitchen that feeds 300 kids daily in their informal settlement of Organic Market in Bramley View. They are self-funded, and are a prime example of what more South Africans should be doing! #ThisIsUs

Ryan Koory, Vice President of Economics with Mercaris and (new this month!) Rob Wallbridge, Agronomist with SureSource Commodities, join to give the latest updates from the organic marketplace and a crop report. Topics discussed: Department of Commerce report on Indian imports Effects to organic grain prices Organic crop update and yield outlook Sponsored by Byron Seeds and Mercaris

Ryan Koory, Director of Economics with Mercaris, joins to give the latest updates from the organic marketplace. Topics Discussed: Yield predictions for organic grains Organic grain imports Organic grain prices Sponsored by Byron Seeds and Mercaris

This week, I spoke to Jake Deleon, founder of Fila Manila, the first modern Filippino-American food brand. His products consist of a range of authentic Filippino simmer sauces inspired by the rich flavors of the Philippine islands. He created Fila Manila to celebrate and share the joy of the Filipino family, culture, and delicious cuisine with the world. Jake founded his first startup, Origin Almond, a line of functional almond-based beverages, and  received investment from the Kraft Heinz Accelerator. It was a major success in its five years of existence, and was distributed to Mom's Organic Market and Walmart shelves. In February 2020, Origin Almond celebrated their highest grossing month and in March 2020, the covid pandemic lockdown impacted their business, and they decided to close shop and shift strategies where Jake forecasted greater opportunity would exist.The setback did not stop Jake; he remained grateful and resilient. Inspired by a news article on Filippino frontline health workers, he did  some research and discovered that Filipino cuisine was underrepresented and he decided to bridge the gap. His goal was to create authentic Filipino sauces with clean ingredients, and he smashed it! Fila Manila currently retails on Amazon.com and in Whole Foods, and has already been listed as the fastest-selling Asian food product.For the full show notes, visit our website: https://www.blackonshelf.com/episodesStream Black on Shelf NOW on Apple Podcast, Spotify, YouTube, Google Podcast, Amazon Music, Stitcher, and Pandora!Connect with Jake:Visit Fila Manila's website: https://filamanila.com/Follow Fila Manila on Instagram: https://www.instagram.com/eatfilamanila/Follow Fila Manila on Twitter: https://twitter.com/eatfilamanilaVisit Fila Manila on Facebook: https://www.facebook.com/eatFilaManila/Follow Jake on LinkedIn:          linkedin.com/in/jacobcdeleon       Connect with Black on Shelf:Follow BOS on Instagram:https://www.instagram.com/blackonshelf/Connect with BOS on Linkedin: https://www.linkedin.com/company/black-on-shelf/Connect with Tenaj on LinkedIn: https://www.linkedin.com/in/tenajfergusonFollow BOS on Facebook: https://www.facebook.com/Blackonshelf/Visit the Black on Shelf website: https://www.blackonshelf.comWatch the full interview on Youtube:https://www.youtube.com/channel/UCH5yI1fUz67nCaME8JIRfLAResource:Project Potluck: https://www.potluckcpg.org/

Megan Thomas, Economist with Mercaris, joins to give the latest updates from the organic marketplace. Topics discussed: Impact of drought throughout the country Organic grain prices Organic grain import report Organic livestock inventories Sponsored by Byron Seeds and Mercaris

Ryan Koory, Director of Economics at Mercaris, joins to give the latest updates from the organic marketplace. Topics discussed: Regional impacts of drought Imports of organic grains Organic grain prices Sponsored by Byron Seeds and Mercaris

Ryan Koory, Director of Economics at Mercaris, joins to give the latest updates from the organic marketplace. Topics discussed: Organic dairy report Organic soybean shortage in United States Organic grain prices Sponsored by Byron Seeds and Mercaris

This episode, Anthony announces an incredibly exciting initiative with MOM's Organic Market, Mindful Grocery Stores. The first program of its kind, in the world. 

Ryan Koory, Director of Economics at Mercaris, joins to give the latest updates from the organic marketplace. Topics discussed: Drought conditions setting in Organic Livestock market update Organic grain imports and pricing impacts Sponsored by Mercaris and Byron Seeds

Ryan Koory, Director of Economics at Mercaris, joins to give the latest updates from the organic marketplace. Topics Discussed: Spring weather update Organic soybean market impacted by imports Organic corn market rising Sponsored by Mercaris and Byron Seeds

Ryan Koory, Director of Economics at Mercaris, joins to give the latest updates from the organic marketplace. Topics Discussed: Weather impacting crops India equivalency agreement update Cargill/Rodale/Bill & Evans transitioning acres to organic Sponsored by Mercaris and Byron Seeds

Should You Market Your Brand or just make Consistent Content on a Platform in hopes that a Algorithm some day can take your content and push it in front of loads of people?. In This Episode On A Podcast I will be talking about just that and if it is something I believe should be explored. Enjoy! CONNECT WITH ME:  Follow The Socials Discord: https://discord.gg/BF4W783Podcast: https://open.spotify.com/show/5knAeTAYpIE0RuswBrKfVeTwitter: https://twitter.com/roose366Twitch: https://www.twitch.tv/roose366 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/roose366/message

Oats are the four letter word of the gluten free community. Whether you have gluten intolerance or celiac, we all need to drill down about the types of oats used in gluten free products. Let me know if you need more info on that. If you want to avoid all that drilling, head to my favorite granola from GrandyOats. Even though there’s oats in their name, they contain no oats. They’re certified gluten free and contain nuts, seeds and coconut. Swipe for packaging. I buy at MOM's Organic Market but they’re also sold online on their website and Amazon. See acast.com/privacy for privacy and opt-out information.

Ryan Koory, Director of Economics at Mercaris, joins to give the latest updates from the organic marketplace. Topics Discussed: Organic livestock markets India equivalency agreement ending Organic corn pricing and outlook Sponsored by Mercaris and Byron Seeds

In this podcast Malcolm Macdonald spoke to Sophie Kirk who is the head of business development with soil association accreditation. Sophie talks about how the organic market has fared over the past year, how Covid-19 has affected sales, and what  the outlook  going into 2021 is like. 

Ryan Koory, Director of Economics at Mercaris, joins to give the latest updates from the organic marketplace. Topics Discussed: Slow Markets to end year Organic vs Conventional Corn Prices Items to Watch in 2021

Ryan Koory, Director of Economics at Mercaris, joins to give the latest updates from the organic marketplace. Topics Discussed 2020 Harvest Update Organic Fluid Dairy Sales Levelling off of Imports Organic Grain Pricing

Ryan Koory, Director of Economics at Mercaris, gives the latest updates from the organic marketplace. Topics Discussed: Weather Conditions Effect on Crops Organic Broiler Numbers Import Update Organic Grain Pricing

Ryan Koory, Director of Economics at Mercaris, joins us to give the latest updates from the organic marketplace Topics Discussed: Planting Progress Livestock Updates Imports Organic Grain Pricing Organic Trade Association Report

Ryan Koory, Director of Economics at Mercaris, joins us to give the April Organic Market Updates Topics Discussed: Organic Corn and Soybean Updates Organic Beef, Poultry and Dairy Markets Impacts of Covid-19 on Organic Markets

Setting aside a portion of the wealth we earn and planning to pass it on to our children is a demonstration of godly wisdom. But an inheritance should be more than just money, it is a way that we can share our knowledge of success and discipline to help our children live with wisdom and steward well the gift we give to them. Illustration: Scott Nash, owner of MOM’s Organic Market, and his perspective on his children’s inheritance. If you were blessed by this episode, please consider supporting this podcast by donating at https://spiritandtruthonline.org/donate

Setting aside a portion of the wealth we earn and planning to pass it on to our children is a demonstration of godly wisdom. But an inheritance should be more than just money, it is a way that we can share our knowledge of success and discipline to help our children live with wisdom and steward well the gift we give to them. Illustration: Scott Nash, owner of MOM’s Organic Market, and his perspective on his children’s inheritance. If you were blessed by this episode, please consider supporting this podcast by donating at https://spiritandtruthonline.org/donate

In Connecticut, Mike's Organic Market sources fresh food from small farms to sell to local eaters. Now, in the face of COVID-19, founder Mike Geller is ramping up delivery options and CSA boxes to get more fresh food to people at home and support farmers. In this episode, Geller talks to host Lisa Held about how farmers in his area are faring and whether an increased interest in buying local food will extend beyond the coronavirus shutdown.The Farm Report is powered by Simplecast.  

I chat with my friend and fellow business owner, Scott Nash, the Founder of MOMs Organic Market, a mid-Atlantic organic grocery chain with 19 locations...and growing. We talk about our like-minded philosophies, our observations on the psychological impact of COVID-19, date coding on food, and how we run our businesses in a manner that is different than traditional entrepreneurs. As you'll gather from the conversation, Scott and I are good friends, do some business together, and are very like-minded. I hope you enjoy this podcast and would love any feedback or comments. Martin@MayorgaOrganics.com --- Send in a voice message: https://anchor.fm/cultivatingchange/message

Nutrition coach Paul Ciaravella’s passion is helping people. He’s called a kaka coach because he helps those that are bloated and constipated—and he’s pretty good at it! Paul’s extensive knowledge of organic food and how the body works helps people have a better food system.You can find Paul at the Waldorf School in Vaughan on Saturday mornings at the Organic Market. https://parkbench.com/blog/puretrim-nutrition-wellness-mill-pond-richmond-hill-paul-ciaravella

Recap of Organic Market News from March 2020. Topics discussed: Organic Dairy, Poultry and Grain Updates National Organic Program Enforcement and Oversight Organic Grain Acreage  Dean Foods Bankruptcy Sale

In partnership with the 2020 EnTERPreneur Conference we sat down with Scott Nash, Owner and Founder of MOM's Organic Market. Scott Nash started MOM's at the age of 22 with an initial investment of $100 as a home delivery business out of his mom's garage. On July 2nd 1987, MOM's made its first sale delivering to a customer who lived in Rockville, MD. Today, after 3 decades, MOM's has stores in four states and DC, employs 1,000+ people, and has created a culture centered on protecting and restoring the environment. #entrepreneur --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/the-district-channel/support

“Be really aware that you don’t know what you don’t know.” – Mike Koch, President and Co-Founder, FireFly Farms “You have to realize you can’t do everything.” – Pablo Solanet, Creative Director and Co-Founder, FireFly Farms Mike Koch and Pablo Solanet are co-founders of FireFly Farms, known for their award-winning goat cheeses. They operate a friendly retail store and cheese production facility in Accident, MD near Deep Creek Lake. Before making Garrett County their full-time home, they were living and working in Washington, D.C. Mike was a senior leader for Fannie Mae and Freddie Mac while Pablo was a pastry chef at New Heights restaurant. Mike and Pablo originally purchased their Garrett County farm and home as a vacation and weekend getaway. When their neighbor had nanny goats available after completing a 4-H project, they jumped into goat farming. One weekend they experimented with making cheese, and a new business was born! Listen to the podcast, watch the full-length video or highlight videos for key takeaways:   Mike and Pablo bought their farm in 1997 as a country home and Washington, D.C. getaway. Both co-founders were early foodies. They started making goat cheese because a neighbor had nanny goats for a 4-H project that were giving milk. Pablo grew up in Argentina and spent summers working at his grandparents’ ranch. He moved to the U.S. at age 19. Pablo was the pioneer! He left his restaurant position and moved to Garrett County full-time to take care of the goats. There were moments of culture shock and tough winters. Mike’s grandfather had an 88-acre farm in Iowa with cows, pigs, goats, corn and other crops where Mike spent his summers. He grew up making cheese with his grandmother. His great-great-grandfather was a cheese maker in Switzerland. Mike continued to work in D.C. for ten years after FireFly was started. He then held economic development posts in Garrett County and D.C. FireFly won Blue and Silver awards in 2002 at their first American Cheese Society competition. These cheeses were created by Pablo using milk from goats that he raised on their farm. Mike and Pablo no longer raise goats. They purchase milk from nine local, family farms. They self-financed their first twenty years in business, drawing on savings and Mike’s stock options. They recently completed a Series A fundraising round to finance expansion. The first FireFly staff were brought on-board to produce cheese and to help with sales and marketing. FireFly cheeses were sold only through grocery stores their first ten years in business. They opened the Accident, MD store in 2011 because they needed additional manufacturing space. Whole Foods allowed FireFly to start small by distributing to just a few stores in 2002 and 2003. Pablo used to deliver the cheese to Whole Foods himself. FireFly cheese are now available at Whole Foods, Wegmans, Balducci's and MOM’s Organic Market. FireFly Farms will be expanding in 2020 through a second manufacturing location in Maryland and a second retail location in Baltimore, MD. They recently hired six staff to support the expansion. The market for artisan cheese is growing and processed cheese is decreasing in the U.S. In Maryland the cheese making community is tight-knit and support each other's growth. When starting a business, find your community and help others. All boats rise together. Mike and Pablo are very involved with the American Cheese Society. There’s never a boring day at FireFly Farms! Lake Pointe Inn is a wonderful hotel and inn at Deep Creek Lake, near FireFly Farms in Accident, MD. +++++ Learn more about FireFly Farms on their website. Follow FireFly Farms: LinkedIn | Instagram | Facebook +++++ This podcast originated as a video that you can find on the Founders and Startups YouTube Channel along with two highlight videos: Becoming a Full-Time Business Owner Raising Money to Expand FireFly Farms +++++ How would it feel to elevate your business while creating a more fulfilling life? If you’d like to discuss possibilities, send me a note at Lisa (at) EverBetterU.com.  Learn more about working with me, Lisa Conners Vogt, at EverBetterU.com. Here's what a recent client said: "Lisa offers a holistic approach to coaching business owners. Her unique approach allowed me to articulate goals involving my employees, investors, family, community, customers and myself. She draws out the entire spectrum of the entrepreneur's objectives and brings them into a manageable and livable perspective." +++++ Special Thanks To:  Josh at Podcastguymedia.com for his patient editing and guidance. Darko at darkokriznik.com for his stellar video editing and graphic design. 

We’ve had a couple of Fairtrade focused episodes such as Kim Chackal from Equifruit, so familiarize yourself with that episode if you haven’t already. Now we’re going to the East Coast and we’ll be talking about the amazing effect Fair Trade has on farmers and why big companies such as KIND are buying fair trade products. Learn about Bryan Lew’s career path and his advice for anyone when it comes to climbing to the top. You can do it too, even if you’re a cashier at a small grocery store. About Bryan Bryan Lew is the chief operating officer for Fairtrade America, where he leads the effort to expand awareness of Fairtrade America’s mission among U.S. businesses and consumers to ultimately increase revenue and grow the organization. Bryan brings expertise in the natural foods industry from his previous roles leading operations for Sur la Table and MOM’s Organic Market. Bryan was also an executive vice president at Whole Foods Market.  Show Notes Whole Foods (first started when there were 10 stores) Why did you decide to join Whole Foods?: Something felt different. They took advice to heart. What do you do?: Fair trade is simple. We try and balance the value of trade for things that we all love to eat. Chief Operating Officer: We mainly talk with other companies and see how we can streamline the process KIND BARK: They use fair trade cocoa in their product exclusively Most popular Fair Trade Product: Coffee!! Trip to origin Endangered Species Chocolate: a chocolate company who went to West Africa to see the process. How do you get Fair Trade?: For the farmer, it’s not super hard. When you’re ina  community of Farmers, people see the differences when Farmers can build a school or a hospital with a  fair trade certified. Why is coffee so cheap?: Brazil and other countries have invested very heavily in coffee What makes Fair Trade appealing?: Consumers want it, brands think it’s valuable and stores want it My Food Job Rocks: I love being in something my daughter can be proud of What trend or technology, is exciting you right now?: LOFT-Local, Organic or Fair Trade. On transparency: What are the tools to better communicate transparency? QR codes didn’t work. We have an App that might help too. What’s one thing in the food industry that you’d like to know more about?: Blockchain. I think it will do really well in showing where or food comes from The brand map that shows all of the companies owning something Greenwashing Leadership Books: Good to Great by Jim Collins Any advice for the food industry?: There are a few skills that are indespensible in any industry. The ability to Hustle is really important. You have to continue to follow up. What do you consider a finish?: Simplify, focus and execute. Sometimes it can take a while  

On today’s show, I’m going to take you through my nutrition journey and how I’ve learned to eat healthier over the past few years, which is invaluable to me as a freelance business owner. As freelancers, in particular, we need to focus on our health. Often, we sit at home all day behind a computer. Many of us are not getting enough exercise—we’re not even getting up enough throughout the day to stand, walk or stretch. And food temptations are just a room or two away. As freelancers, if we don’t work, we don’t make money. If you’re eating foods that make you feel sluggish, or you’re dehydrated and tired, or you’re hopped up on too much caffeine, you’re not going to do your best work. Your brain might not be as sharp that day, or you’re just tired and want a nap. As an employee, you can feel this way and either push through or just suffer through the day—but you get paid either way. Not so as a freelancer. You need to be on your game and doing your best work. This episode is not about weight, even though I do want to lose a few pounds. I’m trying really hard to focus on the health aspects in my own life, which does include not gaining any more weight. First up: water. I have finally embraced how magnificent water is. Of course, I knew this intellectually. But I never drank it. Instead, throughout my 20s, I would drink 3–6 cans of Mountain Dew every day. In my 30s, I switched to Diet Mountain Dew to get away from the calories, but now I was consuming the aspartame sweetener also. I tried to give up caffeine several times and finally succeeded in giving it up cold turkey in 2009. To do that, I started on a Thursday so I could suffer my caffeine withdrawals mostly over the weekend. However, for several years, I just replaced my Diet Mountain Dew with Sprite or Sierra Mist or root beer. I did start drinking caffeinated tea a few years ago, but I make sure not to get addicted. In fact, this year I switched to drinking mostly rooibos tea, which is delicious and doesn’t have caffeine. Then, just a couple of years ago I finally gave up Sprite and all soda in favor of water. But I needed help to do so. I’m a former newspaper reporter and a very curious person. I’m also a “questioner,” according to Gretchen Rubin’s book “The Four Tendencies.” Gretchen divides people into four categories based on how we respond to expectations and make decisions in our life. A questioner tends to meet inner expectations when we set our mind to something—like when I finally decided to quit caffeine cold turkey—but we tend to resist outer expectations if there’s no reason we can believe in. The catch is that I will meet outer societal expectations if I respect the rule, the person or the process. With that in mind, I decided to hire a nutritionist at Third Space Wellness here in Silver Spring, Maryland, a few years ago, to help me out on my journey. I worked with my nutritionist, Susie, for a couple of months. She presented me with facts about food, and she worked to help me develop new healthy habits into my life. Our first step: getting rid of Sprite. And drinking water. Susie helped me realize that to drink more water I needed to have it with me all the time. So I bought an insulated water bottle and began by drinking 8–16 oz. of water every day and worked my way up to more. Another tip from Susie: Fill up your water bottle at night and put it on your nightstand. We all start out our mornings already dehydrated, so drinking 8–16 oz. of water each morning starts us off on the right path. Susie also helped me find healthier snacks. She encouraged me to take a fun field trip to local markets new to me and scour the shelves for healthier alternatives. I headed to Mom’s Organic Market, where Susie recommended I try Hope’s spicy avocado hummus. I now eat it with Jovial organic einkorn sourdough crackers. I also eat more fruit and am trying out Medjool dates, which are a sweet, soft and chewy fruit. My dad is an avid cyclist. He has been tall and thin and in great shape all of his adult life. However, his cholesterol was sky-high, no matter how much he exercised. So, last year, my dad adopted a whole-food, plant-based lifestyle, which is essentially vegan—except he’s doing it solely for health reasons. Dad heard about the whole-food, plant-based lifestyle from his cycling friend Ian Cramer, an allied health care professional with degrees in kinesiology and athletic training. Ian has a podcast called the Ian Cramer Podcast, where he interviews doctors and scholars of lifestyle medicine and plant-based nutrition. My dad had long conversations with Ian about this new lifestyle and decided to try it. He’s lucky that my mom loves to cook and was willing to switch over all of her cooking for both of them to vegan meals. They had fun looking for and trying out new recipes together. Dad ate Brussels sprouts for the first time, discovering he loved them. He bought a Ninja blender to make smoothies with almond milk and fruit. After six months or so, he dropped 20 pounds—he’s leaner and even healthier looking now. And his bad cholesterol level dropped 62 points! He has kept track of his bike rides for years, and after changing his diet, his cycling app showed him riding faster up hills and riding more miles overall. I was inspired. So, August 11, 2018, was the last time I ate meat. I don’t miss it, and it was easy for me to give it up, which was a huge surprise. However, I still eat fish and seafood, which I love, though I’ve definitely cut back and usually only eat it in restaurants, not at home. The other thing I gave up was dairy—mostly. I love cheese, but, again, I cut way back. I don’t have it in the house and usually only eat it when I go out to eat, as a treat. If it’s just a topping, I often ask for the cheese to be left off. But I gave up milk, yogurt, butter, ice cream, plus eggs. I consider myself about 80% whole-food, plant-based. On most days, I’m fully living a whole-food, plant-based lifestyle. Other days, I’m vegetarian, and some days I’m pescatarian—eating fish that day. But it’s a journey. So, what do I eat? I usually start off my day with oatmeal: Nature’s Path’s Blueberry Cinnamon Flax instant oatmeal. I add chia seeds, flax seeds, cinnamon and fresh blueberries and strawberries. On days when I’m in a hurry, I eat KIND blueberry almond breakfast bars. I’ve been trying to eat more beans for fiber and protein. I eat a lot of vegetables—I love mushrooms. I love to cook, but I also aim for convenience, so rice bowls with jasmine rice are an easy meal. I also like tacos and fajitas and trying new Indian and Asian recipes. If you like sandwiches, you can make meatless sandwiches that are filling and tasty. I use a vegan mayo or hummus for the spread and then fill the sandwich with lettuce, tomatoes and avocado. I especially love buying unique types of tomatoes at the farmers market when they’re in season and trying all those different flavors. My next step in my nutrition journey is to cut back on sugar. This will probably be the hardest food-related action I’ve ever taken. I think I’m more addicted to sugar than I ever was to caffeine. I’m not quite ready to say I’m cutting out sugar completely though. I’ll be testing myself this holiday season to cut back on sugar, to sometimes refuse the cookies or cakes, pies or candy. Biz Bite: Use an app to remind you to drink more water. Some apps to choose from: My Water Balance; Drink Water Reminder; Daily Water; Waterlogged   The Bookshelf: “Ask Again, Yes” by Mary Beth Keane   Resources: “The Four Tendencies” by Gretchen Rubin Third Space Wellness in Silver Spring, Maryland Ian Cramer Podcast Melanie’s dad’s blog post: “1000s of miles of cycling couldn’t save me from a poor diet” Learn more about whole-food, plant-based living at Forks Over Knives.   Churchill’s Fine Teas in Cincinnati Mom’s Organic Market Hope spicy avocado hummus Jovial einkorn sourdough crackers Nature’s Path Blueberry Cinnamon Flax instant oatmeal KIND blueberry almond breakfast bars   Forks Over Knives vegan Thanksgiving recipes Creamy avocado basil pesto spaghetti Maple-glazed cooked carrots Vegan Chickpea Cauliflower Tots Tot sauce: mix equal parts vegan mayo and honey together; add Dijon mustard to taste.   Linguine with sautéed asparagus (1 bunch, cut in small pieces) and cremini mushrooms (8–12 ounces): Sauté the vegetables together and add one-fourth cup of white cooking wine and two tablespoons of lemon juice and stir. Add one-fourth teaspoon of red pepper flakes, more if you like heat. Mix sauce with cooked linguine in a large serving bowl.

We tend to have a good handle on what is happening in the conventional crop markets, but what about organics?  Ryan Koory, is the director of economics at Mercaris,and shed some light on what organic markets are doing, and what is impacting them. World Beef Expo started today, and next week is the beginning of World Dairy Expo. And Pam talks with a grain processing facility in Alaska, that adds value to the business as it sees a change in market demand. See omnystudio.com/listener for privacy information.

This week we're chatting with woman entrepreneur extraordinaire + CEO / Second Generation Owner Rory Eames. AKA #girlboss. Rory owns Rory's Market + Kitchen, formerly Organic Market, of Cape Cod. Picture every single food and drink product you've ever seen or wanted...all in one place.  Rory's is an independent organic and specialty market offering the highest quality food, drinks and body care, and  that's especially committed to great customer service. You can feel the good vibes oozing from Rory in this one. She is all positive vibes + creating serious change in her community. For example, their "Good For Good Program:" Rory's matches all weighed produce sales in donations of fresh produce to feed local families in need. So far in 2019 they have donated over 34,000 pounds of fresh produce through this program. Learn more about what it's like to be a female founder + try not to lose your shit in the process. You'll laugh + learn something new from this one for sure! Rory's Website Order Online from Rory's Instagram _________ Our Instagram #BeUnhesitant, K  

Plastic is EVERYWHERE! Plastic containers, packaging and products fill our stores, and microplastics poison the food we eat and the water we drink. Clearly, we have a global addiction that is crying out for a cure. How can retail establishments and individuals wean themselves from our reliance on plastic? MOM’s Organic Market has some ideas about that. With a 32 year history and 19 stores in the Mid-Atlantic region, MOM’s is on a mission to protect and restore the environment—and they walk their talk. With an extensive selection of bulk items, MOM’s customers can fill their own containers with products from water — they banned bottled water in 2010 (and plastic bags in 2005) — to oils, grains, sweeteners and even detergent and bath salts. Their produce department is 100% organic and predominantly plastic-free. MOM’s also has a robust recycling center at each of its stores, accepting even hard to recycle items such as batteries, chip bags, Brita filters and so much more. So, when it comes to going plastic-free, MOM’s offers lots of options to make it possible. Constraint breeds creativity—and the plastic-free challenge is no exception. It’s a call to explore and discover — new places to shop, new products to use, new habits to build. Ali says it’s all about baby steps, and it all starts with awareness. Have a listen to get some ideas for how YOU can be part of the solution and maybe even have some fun along the way. Learn more at https://www.sustainabilitynow.global/2019/07/18/19-stepping-up-to-the-plastic-free-challenge-w-ali-dysard-of-moms-organic-market

Titanium Tuesdays - Organic Market Domination

This episode of ORIGINS continues the conversation we started on Thursday, September 20th about the economic impact of buying and sourcing food locally. Last week we heard from Scott Nash, the CEO and Founder of Mom’s Organic Market and Tracy Ward, the Director of a new food hub in Easton called Chesapeake Harvest. We’re continuing our look at the economics of buying and selling locally with two farmers and business owners with different but successful models. Mark Toigo is the farmer/owner of Toigo Orchards in Shippensburg, PA. Mark began his career in agriculture at an early age moving with this family from Washington DC to his family’s newly acquired orchard in Shippensburg. After a brief stint in the aeronautics industry, Mark returned to the family farm. With expansion in mind, Mark was at the forefront of developing the farm to table model which allowed rural farms to collaborate and partner together to bring their products to the urban marketplace. This program is now an extensive network of Farmer’s Markets saturating the New York City and Washington DC areas. Mark sells to multiple sales channels including Whole Foods, Mom’s Market and others. He has a clear understanding of the marketplace and buyer trends which allows him to forecast trends and select crops that show promising yields and buyer preference. Mark makes sustainability a top priority and has built and retrofitted facilities to reduce the negative affects commercial agriculture has on the environment. Our other panelist is Dave Liker, farmer/co-owner of Gorman Farms in Howard County, Maryland. Dave started working in organic farming over 20 years ago in both California and high altitude Colorado. He moved to Maryland in late 2008 to start Gorman Farms. They are now in their 10th season of production. They have expending and purchased their own farm in 2016 and are now operating off of 2 locations in Howard County. He grows diversified annual vegetables for a 600+ member CSA. They are a CSA only model and also run a pick your own strawberries for a few weeks in late spring. ORIGINS is powered by Simplecast.

The intent behind ORIGINS, a speaker series, was to highlight the farmers, fisherman, producers, and makers behind the local food movement in the Mid-Atlantic region. Spike Gjerde started his first restaurant, Woodberry Kitchen, with a commitment to local growers and producers. He and his team have returned more than $2.1 million annually to the local economy during the last several years. This episode will take a closer look at the economics of the local food system from both a retailer’s perspective and an Eastern Shore aggregator called Chesapeake Harvest, based in Easton, Maryland. In Episode #27, we continue the conversation with two local farmers, Dave Liker from Gorman Farms and Mark Toigo from Toigo Orchards. This episode’s panelists are Scott Nash and Tracy Ward. Scott Nash started MOM’s Organic Market at the age of 22 with an initial investment of $100 as a home delivery business out of his mom’s garage. On July 2nd 1987, MOM’s made its first sale delivering to a customer who lived in Rockville, MD. Since then, MOM’s has grown to become one of the nation's premier chains of family owned and operated organic grocery stores. MOM’s has nineteen stores in DC, Maryland, New Jersey, Virginia, and Pennsylvania. Tracy Ward has over 30 years of experience as an economic and community development leader, devoting her career to community transformation and change through collaborative public/private partnership and cross-disciplinary strategies. In 2004, Tracy founded Urbanite, an award-winning glossy magazine with a circulation of over 60,000 in the Baltimore metropolitan area.   After shuttering Urbanite in 2012, Tracy took a year off to work on farms and learn about our local food system.  In 2014, as executive director of the Easton Economic Development Corporation, Tracy started Chesapeake Harvest, a sales, marketing and branding organization committed to increasing sales of locally and sustainably grown food products in the Chesapeake Bay watershed. ORIGINS is powered by Simplecast.

On this episode of Bootstrapped, we interviewed founder and owner of MOM’s Organic Market Scott Nash. Scott started MOM’s Organic Market in 1987, selling produce out of his mother’s garage and using his sister’s Chevy Malibu to deliver grocery orders at night. Today, Scott has grown MOM’s Organic Market to a point where it has stores in four states and Washington D.C., employs more than 1,000 people and has a dedicated following of customers committed to its purpose of protecting and restoring the environment. In this episode, Scott discusses the slow and methodical approach to his growth, how branding is the most valuable aspect of MOM’s and how progressive and socially active values are integral to his business.

The Porty Organic Market has been running for several years now. Organised by PEDAL, it attracts a wide range of regular traders - and, this being the first market of the Spring, there was a healthy turnout. It's not just the purveyors of food and crafts who take stalls - we'll come back to them in a future episode. There are also campaigning organisations as well.

On another jam-packed episode of Radio Cherry Bombe, Julia Turshen is joined by the couple behind Gordy’s Pickle Jar and the sister-duo behind The New Potato. Since launching Gordy’s in 2011, Sarah Gordon and Sheila Fain & their award winning pickle company have been featured in Esquire, People Magazine, Southern Living, Martha Stewart Living and other notable magazines and blogs. You can find them at Whole Foods Market, Harris Teeter, Mom’s Organic Market, The Fresh Market, West Elm Market and speciality stores across the mid-Atlantic. The New Potato is a food and lifestyle site founded by sisters Danielle & Laura Kosann. The site deals with food and the experience of food in a different way, by broadening the scope of how we see it. From profiling the top restaurateurs of the culinary industry, to featuring the arbiters of other industries and their roadmap to the world of food and style, this breakout site covers a newer, far more extensive palate of tastes and trends. Today’s program was brought to you by Edwards VA Ham. “It’s not easy [running a small business]. You need to be flexible with the highs and lows. If you really have a vision and a product you want to take to market, don’t give up.” [15:00] –Sarah Gordon on Radio Cherry Bombe “We didn’t want to approach food in an uber foodie sense. Someone in fashion might love food and somebody in food might love fashion. It’s a voyeuristic approach through a tastemaker lens.” [29:00] –Laura Kossan on Radio Cherry Bombe >