Podcasts about ossabaw

Join Tamara for an interview with Danèlle Lejeune, who is a poet, memoirist, and photographer, as well as the Assistant Director at the Ossabaw Writers' Retreat. From her website: "Danèlle was a livestock farmer in Southern Iowa. She moved to Georgia with her three kids and nothing else in 2016, to begin again from the ground up. After a twenty year hiatus she's writing poetry, making art, and creating a a lot of chaos with her opinions on onions and pies." You can find her debut poetry collection, Landlocked: Etymology of Whale Fish and Grace (Finishing Line Press, 2017), at the Book Lady here in Savannah, or online at the major book retailers. Check out Danèlle's work and follow her here: http://www.danellelejeune.com/  https://www.instagram.com/danelle_lejeune_author/   https://ossabawwritersretreat.org/    Topics in their chat include: Coming to Savannah in 2014 for the first time to attend the Ossabaw Island Writers' Retreat...but she was actually undercover to research and study the Ossabaw pigs, to help with her and her then-husband's pig farm in Iowa; how her quick iphone photos taken while hiking on Ossabaw were published as the posters for AWP (Association of Writers & Writing Programs); how that conference led to her getting an invite for a free(!) writers' retreat & residency in Prague, where she wrote enough Irish mythology-related poems to make an entire book, which was also quickly published; teaching composition classes at University of South Carolina at Bluffton; how dramatic a writers/artists retreat can be; and how supportive the Book Lady shop has been for her and for other local writers. Tune in and get all the details!

Learn more about the infamous owners of our Georgia Barrier Islands and their surprising efforts towards conserving our coast.For more information about environmental history of Georgia- Click here to check out the book Coastal Nature, Coastal Culture by Paul Sutter.For more information on the Wildest Woman in American and Cumberland Island, Click here for the book Untamed by Will Harlan.For more information about visiting our barrier islands- Click here. To find your local Keep America Beautiful Chapter for information about upcoming clean ups- Click here. Thank you for listening to our episode! Come back on the 1st and the 15th of each month to hear more!

Today's episode is all about the unique introduced species along Georgia's coast! Our barrier islands have a history of unusual animals, and we go into the mystery of these weirdos' arrivals.Click here for more information on Sapelo cattleClick here for more information about Cumberland Island.Click here for more information about St. Catherine's Island.Click here for more information about Ossabaw Island.Thank you for listening to our podcast! Please submit your comments or listener questions to SINERR.socials@gmail.com. 

Since last week, I've been seeing bad omens. First, my Turkish pole beans, which seemed to thrive for the last three weeks, all wilted and died. Then, over the space of two days, all the leaves on one of my tulip poplars turned brown. Finally, on Wednesday, I had to put down my nearly 16 year old boar, Vernon. Most of you already know Vernon's story: how he was bred by the Mt. Vernon Lady's Association to perpetuate the Ossabaw breed that George Washington kept on his estate; how I drove him up from Virginia when he was but puppy-sized; how he grew into a boar with dozens of progeny, one of whom attacked him in a vicious battle; and how I had to spend a weekend in his pen picking the maggots out of his festering wounds, a truly bonding experience. Yet he rebounded to live a full and long life by pig standards. I have been anticipating Vernon's death for over a year. Rather than grieving, I am grateful he has been relieved of his pain. But Possum, the sow I kept to be his companion, does not seem so accepting. She ministered to him loyally as he ailed. Tuesday morning, when I found Vernon lying on his side behind his hut, Possum was lying nose to nose with him. After I buried him, she retired to her hut and did not come out for an entire day, even to eat. I assume she, a social creature, is lonely and depressed. If you have room in your pig drove for a large, personable sow who is probably still able to farrow, please let me know. She goes free to a good home. Why do I describe Vernon and the beans and the tree as omens, you ask? Aren't these just natural processes at work? Didn't I expect Vernon to die? Don't beans succumb to fungus associated with the cool wet weather, and don't tulip trees drop their leaves in mid-summer if stressed? Yes, but oddly, they all have something else in common. Each had been a subject about which Peter, my late partner, thought I acted unreasonably. The tulip tree, now between 30 and 40 feet tall, was one of a pair Peter and I planted at least 15 years ago. I dropped this tree as I was moving it to the planting hole, and the root ball somewhat disintegrated. Peter more adeptly kept the root ball on the other tree intact. From that moment on, he was convinced I had through carelessness doomed this tree. Sitting looking out from the screened porch, Peter would comment on how much better “his” tree was growing than “mine.” And now mine is brown, while his looks fine. The beans are with us thanks to seed smuggling on Peter's part. I remember standing in the pet and garden market outside the Egyptian Spice Bazaar in Istanbul some ten years ago, arguing vehemently that he should not buy that seed packet. I even threatened not to visit him if he were jailed for smuggling. He ignored my objections, hid the seeds in his packed shirts, and planted them the next spring. From that first crop he carefully saved seeds to plant the next year, an annual practice which I've continued since his death. And finally the pigs. When our pig population reached 35, I declared the process too overwhelming and insisted we leave pig husbandry behind us. “Either the pigs go or I do,” said I. Peter said “let me think about that,” leading to a nearly year long tug of war. When I finally prevailed and we set to selling off or slaughtering all our pigs, it was I who decided at the last minute that we had to keep Vernon, to whom I had become so attached, and Possum to keep him company. Peter never let me forget my turnabout. I don't believe in an after life or in ghosts, but nevertheless I've had the nagging feeling through these coinciding events that Peter's spirit is signaling something about my bad decisions leading to the whole farm falling apart. Even before these events happened, at my friend George's suggestion I spent most of a session with my therapist figuring out why I choose to do so much on the farm by hand, the hard way, without assistance. Why won't I use the riding mower in the summer and snow blower in winter? Is my opting instead use the gas push mower and to shovel snow by hand really about the satisfactions and health benefits of hard physical labor? Wouldn't I be happier with the shape of the farm if I engaged in some labor saving? We concluded that while I do truly love the labor, I also feel guilt about having the farm. Working hard justifies the farm as a responsibility, not a luxury. My shrink labeled it a sort of “moral masochism”, in which I can enjoy doing something I truly love doing, and yet punish myself for enjoying it at the same time A two-fer! Though as Eric incisively pointed out, one can carry things too far. It's great to pedal hard on your bicycle, he said. But if you choose a bicycle with no chain, you're hard pedaling will not achieve your goals. I need, I think, to take Eric and George's advice into account, but also to look at the bright side and find some positive omens too. I still had Turkish pole bean seeds I was able to replant, to keep eating these wonderful beans in future years. The tulip poplar may be stressed, but while mowing yesterday I saw that three fig trees I had planted last year and given up for dead, having forgotten to protect them for winter, had leafed out. Once Possum leaves, I can proceed to establish a rhubarb and asparagus plantation in what is currently the pig's marsh. And I am having great fun. My friend Steve, another of my coterie of adjunct psychologists (i.e. friends) wrote me this week: “I don't know if you know it or not, but you are a happy man with a really cool life.” As I think about it, he's right. I get to spend time doing something I like, sometimes to good effect. I have people in my life I love, and who want to spend time with me here. Even if things fall apart, could anything matter more than that? WHAT'S AVAILABLE THIS WEEK Blackberries, $6/pint Fennel $1/bulb Swiss chard $3/ bag Rhubarb $4 a lb. Mint $1 a bunch White oasis turnips, $3/lb Shiso leaves, $1 for 10 Sorrel, $3 a bag Purslane, $3/bag Garlic chives, $1/bunch (flat leafed) EGGS: $5/doz CHICKENS: They were quite uniform in size, all just around 6 lbs, a few under. These freedom rangers have been what you want them to be, deeply flavorful. $6/lb, frozen. FARM PICKUPS: Email us your order at farm@turkanafarms.com, and let us know when you'd like to pick up your order. It will be put out for you on the side screened porch of the farmhouse (110 Lasher Ave., Germantown) in a bag. You can leave cash or a check in the now famous pineapple on the porch table. Because I'm now here full time, we're abandoning regular pick-up times. Let us know when you want your order any day between 10 and 5, and unless there are unusual circumstances we'll be able to ready it to your convenience. If you have questions, don't hesitate to call or text at 917-544-6464 or email.

When you have a dream of owning and operating a multipurpose farm, what can you do to make that dream a reality? Our guests had exactly that dream, and their determination and gusto will certainly be expansive for those with the same aspirations! Today we’re joined by Chase Renninger and Allyssa Ferguson of Woodland Valley Farms in Jackson, South Carolina. Chase opened Woodland Valley Farms in December 2016 with the goal of providing access to beyond organic foods, free of chemicals, and filled with nutrients. When he's not fixing the tractor, building barns or moving cows, he likes to find fresh water springs, research medicinal healing herbs, and plant fruit trees. He also does consulting for other farmers as well as health and wellness coaching. Allyssa Ferguson joined the farm, specializing in raising premium chicken and pork. This episode is a long one, but with zero fluff... 100% knowledge, experience, and value to bolster your farming journey!    You’ll hear: What Woodland Valley Farms is all about 0:45 How their business model works, and what has changed about it 8:33 What kinds of meats Woodland Valley Farms produce and how 18:43 How they work with and process their meat birds 34:07 How Allyssa and Chase handle the educational side of their operation 42:25 What special marketing tools Allyssa uses for the farm 47:03 What type of containers they use for packing shares 56:26 What breeds of dogs work with Chase and Allyssa and what they do 1.03:04 How Chase and Allyssa manage the finances of their farmland 1.17:19 Allyssa and Chase’s favorite farming tools 1.38:44   About the Guest: Founder and owner Chase Renninger opened Woodland Valley Farms in December 2016, taking the first step toward his dream of owning and operating a regenerative permaculture farm. Raised in Maryland, he found a passion for farming and ecology at a young age. To date, Chase holds a degree in Agro-Ecology and Sustainable Community Development and has had the privilege of farming in a diverse range of ecosystems from the Hawaiian Islands, to Arizona deserts, to lush deciduous Maryland terrain, and now sandy South Carolina. Chase opened Woodland Valley Farms with the goal of providing access to beyond organic foods, free of chemicals, and filled with nutrients. He’s always learning how to be a better rancher and he loves his cattle dogs. When he's not fixing the tractor, building barns or moving cows, he likes to find fresh water springs, research medicinal healing herbs, and plant fruit trees. He also does consulting for other farmers as well as health and wellness coaching. Allyssa Ferguson joined the farm after getting her boots dirty farming in the Atlanta area. She worked in fabulous restaurants and wanted to try her hand growing the food she had been serving for so long. After lots of trial and error, she finally learned how to successfully grow the best chicken and pork. Her pastured chickens follow her around and her pigs are so friendly, they roll over for belly rubs. She specializes in raising Berkshire and Ossabaw pigs for their lovely marbling and foraging ability. As the resident "pig mom" and "mother hen", she looks after the pigs and chickens from their first day until their last. In addition to managing the farm, she spends any shred of free-time learning new butcher techniques, charcuterie, food preservation methods, and soap-making. She also loves to grow flowers and take the dog pack on long four wheeler rides. Resources:Website - https://www.woodlandvalleyfarms.com/ Instagram - https://www.instagram.com/woodlandvalleyfarms/, https://www.instagram.com/farmerlissie/

This episode is brought to you by the Savannah Economic Development Authority Ossabaw Island lost a piece of its soul recently with the death of the island’s matriarch and protector, Sandy West. But West’s legacy and the magic of Ossabaw will endure. One of those charged with preserving Ossabaw for future generations, Elizabeth DuBose, executive director of the Ossabaw Island Foundation, is our latest Difference Maker. Podcast listeners: Get digital SMN subscription by clicking here for a special offer (5:05): History of the Torrey-West House (9:35): History of Ossabaw Island Sandy West showed love for Ossabaw by protecting island as a natural treasure (SMN, Jan. 23, 2021) (16:05): The Ossabaw Island Foundation (23:25): Level of involvement by Sandy West late in her life (25:30): Who was Sandy West Sandy West, matriarch of Ossabaw Island, dies on her 108th birthday (SMN, Jan. 17, 2021) (31:10): What's next for Ossabaw Island (35:00): Sea turtles on Ossabaw Island Sea turtles nest at a brisk pace on Georgia coast (SMN, July 9, 2020) (38:15): Importance of keeping the island exclusive to education The magic of Sandy West, Ossabaw Island and the number 108 (SMN, Jan. 20, 2021) (44:00): How the island has evolved over the year topographically Make sure to follow The Commute podcast for daily news briefs from Adam. See omnystudio.com/listener for privacy information.

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.

Kat Johnson kicks off Fire, Flour & Fork with a trip to Autumn Olive Farms in the Shenandoah Valley for a “Pig Safari” and picturesque lunch. Clay and Linda Trainum raise heritage breed pigs on their family farm. After starting with Ossabaw pigs, Clay realized he could cross-breed them with Berkshires to create a chef’s ideal pork. They dubbed this new breed the ‘Berkabaw,’ and guests on the outing got to see some of these animals up-close-and-personal. Lunch on the farm was prepared by a team of chefs, with each dish incorporating AOF pork, and wines pairings were provided by Ox-Eye Vineyards. Kat quickly caught up with Clay Trainum, Chef Ian Boden, and Vintner John Kiers about this special afternoon. Heritage Radio Network On Tour is powered by Simplecast.

Pig Work.  Welcome to Episode 75 and a conversation with folks who aren't just giving lip service to food raised in a pure, unprocessed manner, but walking the walk by carrying on a respected tradition of raising heritage Ossabaw and Berkshire pigs humanely in a natural, sustainable way. In a setting that wouldn't have looked unusual hundreds of years ago. Meet Clay and Linda Trainum of Autumn Olive Farms! The Autumn Olive tree and the farm's namesake is native to Virginia, very edible, and high in lycopene. Pigs and goats happen to love it. When Linda and Clay re-established his father's land back in 2008 it was covered in it. The solution? Put Boerbok goats to work. Boerbok is a great and healthy meat source in addition to being a terrific lawnmower and the Trainums used this natural brush clearer to not only free up land but also as the very first source of revenue for the farm by selling their clearing services as well as the meat. Resourcefulness at work and a great example of farming ingenuity. "If you can raise some cows and you can pay your taxes every year, you’re a successful farmer. I don’t accept that." The farm's origins are rooted in a need for a healthier way of living. The Trainum's house in North Carolina was completely overrun with mold, making every family member sick. Linda started to read up on healthy eating. Her veterinary technician background led her to study more sustainable meat sources. She discovered pigs raised outdoors have the second-highest levels of Vitamin D in the world behind cod liver oil. Then a chance presentation of Ossabaw pigs at the Frontier Culture Museum led the Trainum's to purchase their first breeding sows. The farm is a glorious example of natural breeding methods, with entire ecosystems dedicated to the craft. My tour, on the back of an ATV no less, saw me rumbling through pastures of ryegrass as well as pine and oak forest. These are for foraging, and so the pigs can keep cool during humid summers. In the winter months, shelters are moved to sunny areas to capture south-facing light. The pigs move about as they please, even banding together to move 500-pound shelters if it's not to their liking. Good quality hay grown on-site is harvested for food and bedding. Everything is done naturally. No heat lamps here. Farrowing is all natural as well, which means newborn piglets are more susceptible to nature’s cycles including weather and hungry, sometimes rabid foxes which are becoming more prevalent thanks to global warming. "I think history is going to judge us harshly...our grandchildren are going to look back and say what was wrong with you all that you so willingly partook of that product raised that way. And it won’t be defensible. It’s not a defensible position. You don’t have to spend much time with pigs to realize there’s a serious responsibility." What struck me? There are close neighbors surrounding this farm. If you've done any traveling in our region, you've smelled an industrial hog farm, probably from miles away. Not so at Autumn Olive where the smell is minimal and the neighbors not only stay on the lookout for wanderers but complain about closing the windows in winter because they can't hear the pigs. And yes, some of the pigs are pets. Sparkles is official Tour Director. But this is a working farm and understanding that is an important part. Raising heritage pigs is certainly an honorable method, but also very time consuming, involving more steps as well as a lot more money. Which makes it more expensive. Currently Autumn Olive only sells whole animals to restaurants. And while that can seem a detriment, it’s actually a plus because chefs understand quality and are willing to seek them out and pay for it. "We told a chef one time, he’s like, do you have pork? Well, do you serve bird? On the menu? The difference between a crow and a quail is a profound difference. Within the breeds of pigs there are profound differences…and flavor profiles and texture and mouth feel and fat composition…muscle fiber length. All of that is there." Like any farm, Autumn Olive has seasons and labor you have to do depending on the weather so the pigs can stay happy and healthy. This is a family business, and sons Logan, Luke, and Tyler are committed to continuing the legacy. The day I visited they were headed out for an overnight Maryland delivery. On a heritage pig farm, the work never ends. "The seasons certainly have a bearing on what we do and how we do it...in the summer months pigs usually eat less...the meat is a little bit different in the warmer weather...it's kind of a slower pace...and we're managing issues of clean water and temperature-related things." You can find Autumn Olive products all over our region, including places like Threepenny Café and JM Stock Provisions. It's good stuff people. Forget "The Other White Meat" this pork is colorful with beautiful marbling and an extraordinary flavor. This is pork with TERROIR. You can taste what these pigs have been eating: autumn olive branches, acorns, walnuts, as well as many other naturally-occurring plants on the farm. A true Virginia pork, bred here, on food sources from here. "Healthy food sells. But delicious really sells." How can you be sure the product you’re buying is natural and sustainable? How does Autumn Olive do what they do while making sure the restaurant can offer their product at a fair price point? We talk about it. How did the Trainums meet? It’s the ultimate meet-cute and a story you’ll really enjoy. This talk is near and dear to my heart, not only because I love pork, but Autumn Olive Farm lies a stone's throw away from my own family farm in Dooms, Virginia. As a teenager, my grandaddy would drive us out to "The Land" to show us the ground he worked for decades before moving to town to work at Dupont. To be able to revisit this area as a middle-aged woman with her own entrepreneurial spirit? Priceless. Enjoy the ambient sounds of talkative Berkshire pigs at the end of the episode! Then go get you some at several area restaurants in Charlottesville, Richmond, Maryland, and DC. Details on their website. Cheers! SHOW NOTES – Links to resources talked about during the podcast: Nadjeeb Chouaf - Our very own "NaCheese" just placed THIRD IN THE WORLD at the Mondial du Fromage in Paris, becoming the first American to do so. Congratulations Nadjeeb! Caleb Warr - Chef Warr has left Tavola for greener pastures on Cape Cod. Are there pastures on Cape Cod? Hmmm. We wish him well, and thank him for being on the podcast! Lovefest Tickets! - Brian Wimer has put together an EPIC 2-day festival celebrating the 50th anniversary of the Summer of Love, with many events leading up to this weekend's festival. Get your tickets, then come meet me! I'll be roaming the crowd, gathering audio, pressing the flesh, asking questions, generally being edacious. John Hernandez of Mi Terra Farm - This young man is doing his part to teach folks about sustainable, grass-fed beef. Walking the walk when it comes to eating healthy and helping those who can't afford it. Pig Tales - Did you know pigs have personalities? Learn all about eating sustainable pork, and hear the story of a beloved neighborhood pig who could recognize faces and voices. A great read! Foodwaze - Do you know where your food comes from? Use this website to learn! Help Scotty Recover - My best friend has Stage 3B colon cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Thank you and BIG LOVE to everyone who donated and shared the Big Love Bake Sale and Big Love Birthday! Next up? Tee shirts! Look for them soon. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

Deer and hogs were hunted with blunderbuss and pistols in November and December on Georgia’s Ossabaw and Cumberland Islands. These regular management hunts are held by the State Dept. of Fish and Game and The National Park Service to help control these species and protect sea turtle eggs from being consumed by feral hogs. By making advance application to the … Read more about this episode...