Podcasts about slow food movement

Feel like “healthy foods” have little flavor? Have you ever considered the energy your food carries and how it impacts your overall well-being? These are both a function of the quality of the ingredients and even the way you prepare your meals. Whether you consider yourself a home chef or someone who's better off leaving the kitchen to others, this episode is for youIn this episode of Salad with a Side of Fries, Jenn Trepeck sits down with Chef Whitney Aronoff, founder of High Vibration Foods, to explore how the food we choose influences our physical health and our emotional and spiritual balance. From selecting fresh, in-season ingredients to understanding the power of ancestral diets, Chef Aronoff shares her journey of holistic healing through understanding food. This conversation dives deep into the concept of high-vibration food—what it is, why it matters, and how you can incorporate it into your daily life. Jenn and Whitney discuss everything from food industry pitfalls and shopping for healthy ingredients to the benefits of soaking grains and investing in quality kitchen tools. Plus, Chef Aronoff reveals how simple changes in food preparation can enhance digestion and nutrient absorption. The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, discussing wellness and weight loss for real life, clearing up the myths, misinformation, bad science & marketing surrounding our nutrition knowledge and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store. IN THIS EPISODE: [5:24] Whitney Aronoff shares how she discovered holistic healing[9:48] Laying the foundation for high-vibration food[15:07] Understanding the food industry[23:07] How to shop for quality food[29:50] Discussion of sprouting grains and buying food out of season[31:38] Seasonal foods and investing in quality kitchen equipment[38:14] Spices and herbs and how they affect traditional food preparation[39:10] Organic vs. non-organic: it's not just about how it's grown.KEY TAKEAWAYS: Food is sustenance and energy influencing our physical, emotional, and spiritual well-being. Eating high-vibration, fresh, and in-season foods can enhance overall health and balance.Modern food processing and eating habits can contribute to health issues. Studying ancestral diets and eating warm, whole foods can heal digestive problems and improve overall well-being.Soaking grains, nuts, and certain foods before consumption can improve digestion, reduce allergens, and enhance nutrient absorption. This simple preparation step can make foods easier on the body and maximize their health benefits.Investing in high-quality kitchen equipment and fresh, organic ingredients enhances the cooking experience and improves food quality, taste, and overall health.QUOTES:         “When you eat more fresh and seasonal food, you feel lighter, you feel fresher, you need less of it because it's transferring more energy to you.” Whitney Aronoff[6:48] “I wanted to learn how my ancestors ate traditionally. Because that fueled them and allowed them to live long, healthy lives and for their offspring to prosper.” Whitney Aronoff[12:54] “Eating is a transfer of energy. What we consume impacts our physical, mental, emotional, spiritual health, like every aspect of health.” - Jenn Trepeck[32:52] “You can Google, I live [here], what fruits and vegetables are in season right now.” - Jenn Trepeck[ 34:56] ”Blanching and roasting are my go-to's when I feel like I'm making food versus cooking because cooking is a ton of pots and pans and a ton of ingredients.” - Jenn Trepeck[37:57] “I think spices are one of those ingredients similar to oil where people don't understand that it should be one ingredient; you expect it to be one ingredient, so we don't read the label.” Jenn Trepeck[43:01] “The quality of the ingredients creates the quality of the food experience in eating it and tasting it; the quality of our energy and our lives.” Jenn TrepeckRESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramFats, Plants and UsSheMD WebsiteSheMD on SpotifySheMD on YouTubeGUEST RESOURCES: Whitney Aronoff - InstagramStarseed Kitchen - WebsiteHigh Vibration Living - PodcastHigh Vibration FoodsGUEST BIOGRAPHY: Chef Whitney is a personal chef who crafts custom meal plans for clients, guiding them toward their best lives and is the founder of High Vibration Foods. Whitney healed herself of an auto-immune disease and chronic digestive issues with food by attending culinary school at The Natural Gourmet Institute in New York City. By studying Eastern and Western healing philosophies with food, she uncovered the root causes of her suffering. Her blog, Starseed Kitchen, shares seasonal high-vibration recipes and her line of organic spice blends, High Vibration Foods, which she launched in 2020 and is now available at Erewhon Market. Whitney firmly believes that the healthiest meal one can eat is the one prepared at home. Chef Whitney's goal is to share her culinary knowledge to empower people to cook nourishing meals in their kitchens.

In this episode of “Kimberly's Italy,” we delve into the global significance of the Slow Food Movement started in Italy decades ago. Joining Kimberly is Tiffany Nuremberg, an advocate for sustainable food practices, she shares her expertise from her work with Slow Food USA and Zero Food Print. Key Topics Discussed:  Origins of the Slow Food Movement Founded in Rome in 1986 as a counter-movement to fast food culture. Emphasizes the importance of savoring food and respecting the growing process. Terramadre Salone del Gusto An event celebrating Italian culinary traditions and promoting good, clean, and fair food. Culinary Heritage and Local Sourcing Importance of “zero km” sourcing to enhance flavor and support local economies and farmers. Innovative Culinary Competitions Encourage creativity by utilizing discarded ingredients. Foster a spirit of innovation in culinary practices. Significance of the Slow Food Movement Promotes joy and justice in food consumption, focusing on biodiversity and influencing policy changes. Notable differences in food quality between Italy and the U.S., with Italian produce offering superior flavor. Collaborations and Sustainable Practices Collaborations with chefs and farmers through Slow Food and Zero Foodprint support regenerative food systems and aim to reduce carbon emissions. Contributions to sustainable practices and crowdfunding campaigns assist farmers and promote healthy soil development. Upcoming Events and Global Connections A new Terra Madre event will be launched in Sacramento in 2025, providing a platform for Slow Food enthusiasts in the U.S. Slow Food's global network connects food lovers, enhancing travel experiences through local culinary recommendations. This episode underscores the commitment to changing the world through food, reflecting Italy's rich culinary culture and the global impact of the Slow Food movement. Join us as we explore these fascinating topics and gain insights into how sustainable practices can shape our culinary future. Links:  Terra Madre Salone del Gusto is an international event dedicated to food politics, sustainable agriculture and the environment. Come to Parco Dora, Turin, from September 26-30, 2024 to shape the future of food with us! https://2024.terramadresalonedelgusto.com/en/ Zero Food Print Restoring Earth's climate requires re-storing the emissions as healthy, carbon-rich soil. Discover how regenerative farming practices like composting, cover cropping, and managed grazing can restore soil's life and suck down carbon from the atmosphere to combat climate change. https://www.zerofoodprint.org/ Slow Food USA unites the joy of food with the pursuit of justice. We cultivate nationwide programs and a network of local chapters, host educational events and advocacy campaigns, and build solidarity through partnerships. https://slowfoodusa.org/ Follow us on Social Media Instagram Facebook 

It's no secret that we live in a fast-paced, fast-food culture. But what would our wellness look like if we slowed down and connected with our food on a deeper level? Learn about the European origins of The Slow Food movement, and how it is impacting the world to create mindful connections between food production and food consumption. Check out their website: https://www.slowfood.com/

In this episode of "The Truth in This Art," host Rob Lee interviews Jesse Sandlin, a renowned chef and owner of several Baltimore restaurants, including Bunny's, Sally O's, and The Dive. Jesse shares her culinary journey, emphasizing the importance of community support and the use of local, high-quality ingredients. They discuss her inspiration behind Bunny's unique concept of fried chicken and champagne, the distinct identities of her restaurants, and the significance of seasonality in menu planning.About Our Guest: Jesse Sandlin is a celebrated chef and restaurateur in Baltimore, known for her innovative restaurant concepts and dedication to high-quality, locally-sourced ingredients. With a rich culinary background and a passion for creating unique dining experiences, Jesse has made a significant impact on the Baltimore food scene.Episode Highlights:Jesse Sandlin's Background (00:01:48): Jesse shares her background, including her upbringing, moving to California, and her experience in the culinary industry.Early Food Memories (00:04:11): Jesse reminisces about her favorite early food memories, including cooking as a latchkey kid.Culinary Journey and Vocation (00:09:45): Jesse discusses her journey into pursuing food as a vocation, including her early experiences in a professional kitchen.Key Takeaways:Seek Mentorship: Learning from experienced chefs can significantly enhance your culinary skills and inspire innovation.Stay True to Your Concept: Consistency in your restaurant's identity and execution builds a loyal customer base.Foster Community Support: Collaborating with local businesses and creatives can boost visibility and success.Embrace Seasonality: Using fresh, seasonal ingredients keeps your menu relevant and high-quality.Website and Socials:Websites: sallyos.com bunnysbaltimore.com thedivebaltimore.com X: @jessepancakesInstagram: jessepancakesFacebook: Sally O'sLinkedIn: Jesse Sandlin

23 February 2024: Starting off with the collaboration between Chef Tristin Farmer and Chef Solemann Haddad at Moonrise in Dubai. We catch up with the incredible Thibault Fombon from Beefbar. Talking slow food, Anki Ram from Wandr.See omnystudio.com/listener for privacy information.

When Orson Welles famously slurred “We will sell no wine before its time,” he must have been talking about Slow Wine! The Slow Food Movement began 35 years ago, to celebrate local and traditional, to be thoughtful about where food comes from and how it was farmed—to be the opposite of fast food. Recently Slow Wine picked up from there, celebrating artisanal, thoughtful wine. In the process they created the world's first wine guide where the baseline for inclusion is farming without synthetic herbicides. It's the NO ROUND UP Wine Guide! Wine journalist and organic specialist Pam Strayer is an Editor of the Slow Wine Guide USA. Pam caught the organic bug when her work in health care journalism led her to the Pesticide Use Report and found out what farmers in California were really spraying in their fields.  In addition to the Slow Wine Guide, you can find Pam's work on WineBusiness.com and her own page Wine Country Geographic. [Ep302] https://slowfoodusa.org/product/slow-wine-guide-usa-2024/ https://winecountrygeographic.com/

How do we face those defining moments in life – the ones that make us think, pivot, and do big things?Join us in this inspiring episode as we delve into Matt Basile's remarkable journey of entrepreneurship, resilience and adaptability. From learning the art of pivoting over and over again to the desire for presence in his early business years, Matt shares valuable insights and experiences that shaped his path. Tune in to discover how Italian culture profoundly influenced his cooking and hear stories of growing up with immigrant parents, which laid the foundation for his success. Get an inside look at the beginnings of his famous sandwich shop, Fidel Gastro's, and the nerve-wracking opening night of his first food truck. Through this conversation, we explore the dynamics between talent, ideas, execution, and intention, and the transformative power of non-toxic hustle culture. Born and raised in Toronto, Matt's passion for food was nurtured by his Italian grandparents, particularly his grandfather's expertise in bread-making and cured meats. Despite initially pursuing a different career path, Matt's desire for meaningful creation led him to establish Fidel Gastro's, a sandwich shop. Facing financial challenges, he showcased his culinary talents and captivating personality through kitchen-centered parties, which paved the way for Priscilla, a food truck, and Lisa Marie, a successful restaurant, along with two bestselling cookbooks. Now a versatile creative consultant, product developer, recipe creator, and content producer, Matt's latest venture, Alchemy Grills, is driven by his ethos to bring innovation to the food industry.We talk about:[0:00] Intro [0:55] Learning how to pivot over and over again[2:20] Wanting to be more present in the early business years[5:35] Starting to slow down and dial into a new chapter in his career[8:20] The impact of Italian culture on his cooking[13:55] Growing up with immigrant parents[15:50] His business plan to open up Fidel Gastros[21:05] Opening night at his food truck all those years ago[25:05] Talent and ideas vs. execution and intention[30:35] The power in non-toxic hustle culture[34:40] Redefining success[37:05] Launching his newest company[56:25] Cooking on a large scale[1:00:05] Dialing in and pivoting again[1:02:30] How he envisions his companies growing[1:06:30] The Slow Food Movement[1:11:15] His guest appearance on Murdoch Mysteries Want your question to be featured on WLYC? Leave your voice message here: https://shantellebisson.com/blogs/podcastCONNECT WITH SHANTELLE:INSTAGRAM: https://www.instagram.com/shantellebisson/WLYC INSTAGRAM: https://www.instagram.com/withoutlosingyourcool/NEWSLETTER: https://shantellebisson.com/pages/book-shantelleBUNDLES: https://shantellebisson.com/collectionsWEBSITE: https://shantellebisson.com/CONNECT WITH MATT:INSTAGRAM: https://www.instagram.com/chefmattbasileFACEBOOK: https://www.facebook.com/chefmattbasile/YOUTUBE: https://www.youtube.com/c/chefmattbasileWEBSITE: https://www.chefmattbasile.com/

Welcome to another episode of Soul Care for Therapists! In this episode, Dawn Gabriel is joined by Jane Carter, a renowned business coach and psychotherapist. Jane is known for her expertise in helping people achieve their goals and create a meaningful life. She brings a holistic approach to her work, blending spirituality and business principles. Dawn and Jane dive deep into the concept of treating your business like the slow food movement, emphasizing the importance of mindful growth and avoiding the pitfalls of comparison and rapid scaling. About Jane Carter As both a business coach and a psychotherapist, Jane loves helping people navigate the path to achieving their goals for a meaningful life. She applies these principles in her own life in the mountains of Asheville, NC, where she's an outdoorswoman, world-traveler, dog-mama, and coffee-shop connoisseur. Jane offers individual coaching as well as her 9-month Mighty Mastermind to help solopreneurs create a business (and life) they love. Embracing the Spiritual Side of a Therapy Practice Dawn introduces Jane Carter, an esteemed guest who has a well-rounded view of business and spirituality. Jane believes that our businesses are here to grow us, and they can be arenas where we experience spiritual growth. She quotes Teihard de Chardin, saying, "We're not human beings having a spiritual experience. We're spiritual beings having a human experience." Jane emphasizes the idea that everything we do can be considered spiritual, including our work and business endeavors. She encourages us to bring our full selves into everything we do, including our businesses. The Slow Food Movement of Growing a Private Practice Jane compares her coaching style to the slow food movement, which originated in Italy as a pushback against the fast-paced culture surrounding food. The slow food movement emphasizes savoring the food, appreciating where it comes from, and enjoying the process of its creation. Similarly, Jane encourages her clients to adopt a slow and deliberate approach to business. She addresses the pressure to scale and grow rapidly, which often leads to burnout and a loss of self. Jane suggests embracing the process and savoring each step along the way, allowing for personal growth and alignment with one's values. The Dangers of Comparison and Social Media Dawn and Jane discuss the harmful effects of comparison, particularly in the age of social media. Jane acknowledges that social media can make us feel bad about ourselves, especially when we compare our behind-the-scenes reality with others' polished highlight reels. She urges caution when consuming social media content and emphasizes the need to recognize the curated nature of what is being presented. Jane shares that she hires someone to manage her social media presence to avoid getting sucked into the comparison game. Practical Tips for Mindful Business Growth Dawn asks Jane for practical advice for her coaching clients who are looking for alternatives to rapid growth. Jane advises against comparing oneself to others and suggests getting clear on what you truly want. She emphasizes the importance of aligning your business goals with your values and creating a business that feels right for you. Jane shares her personal journey of realizing that a small boutique coaching practice was what she truly desired, rather than a large-scale operation. She encourages listeners to consider not just the financial aspects but also the overall feel and experience they want their business to embody. The Importance of Red Flags and Warning Signs Identifying Red Flags is key to being mindful. Jane emphasizes the significance of recognizing red flags that indicate a lack of balance and self-neglect. She advises paying attention to warning signs such as feeling burnt out, neglecting friendships, or neglecting personal well-being. "I'm feeling really burnt out. I'm feeling kind of crispy around the edges." Prioritizing Personal Connections to avoid burnout. You do not want to get to the point where you are exhausted and you hate your life. Dawn shares her experience of prioritizing personal connections over her to-do list. She emphasizes the importance of structuring business activities to align with personal values and goals. "This is the life I wanna live, so I am gonna let go of my to-do list." Recognizing Subtle Signs of Imbalance Listening to your body helps you recognize burnout. Jane points out the significance of paying attention to subtle signs of imbalance, such as increased irritability or discomfort. These signs serve as reminders to slow down and evaluate priorities. "If I'm cussing more than usual, that's a sign. I'm really irritable and that means I haven't tended to my soul." Remember to check in with yourself. Dawn highlights the importance of self-awareness and the need to slow down to recognize the nuances of discomfort or unease. She encourages individuals to evaluate the source of their anxiety or hesitation. "You have to slow down to know if it's fear-based or if it's not resonating with your soul." Action Steps: Identify Red Flags: Take time to identify personal red flags or warning signs that indicate a lack of balance and self-care. Pay attention to feelings of burnout or neglecting personal relationships. Listen to Your Body: Slow down and listen to your body's subtle signals. Notice signs of increased irritability or discomfort, as they may indicate the need for self-care and introspection. Evaluate Business Alignment: Regularly assess your business activities and marketing efforts. Notice if they align with your values and authentic self. Trust your gut instincts and make adjustments if something feels misaligned. Build a Supportive Community: Seek out a mastermind group or community of like-minded individuals who can provide honest feedback and support. Surround yourself with people who encourage personal and professional growth. Practice Self-Compassion: Celebrate your wins and achievements, no matter how small.   Stop Comparing Yourself to Others: Break free from the comparison trap and stop measuring our worth based on others' highlight reels. Constantly comparing ourselves to others on social media can foster discontentment and hinder our ability to appreciate and embrace our own unique journey and accomplishments. Resources and Links Jane Carter Coaching   Show notes and Audio production by James Marland  

Sally Rees from Natural Nosh offers simple solutions for a healthier lifestyle incorporating a Raw Food Diet.

10 February 2023: Blu Matcha is a cafe focused purely on matchaWe catch up with the Head Chef of Miss Lilly'sCourtney Brandt is filling us in on all the food newsFlower Power is taking over some of the top restaurants in the UAEBread Ahead is back for goodAnd we find out about the slow food movement.See omnystudio.com/listener for privacy information.

Deb Boulanger is  starting this year off with a bang.  She's throwing out the old tired conventional marketing tactics that have become antiquated and are no longer working and she's bringing in a bold new concept called Slow Marketing. If you haven't heard of it yet, you'll want to get a paper and pen as Deb guides you through the “what, how and why” of it all. I'm not going to lie… at first, it sounds a little scary, but when Deb explains it further, it all makes perfect sense. So get ready to shake things up for your Life After Corporate in 2023!    [00:01 8:14]  What is Slow Marketing? Slow marketing is a movement that focuses on building relationships with customers, rather than relying on automation and technology  It is similar to the Slow Food Movement, which advocates for consuming whole and healthy foods. Slow marketing values authenticity and personal connections, rather than buying into marketing hype. It is a way to grow a coaching or consulting business by focusing on timeless strategies and tactics. Building a successful practice requires a lot of effort and may not be the easy road, but it can be rewarding to make a living while making an impact on others.      [8:15 -14:41]  The Challenges of Entrepreneurship   Starting a business can be hard work and it requires a lot of effort to make it successful. It can be easier to stay in a corporate job, with a steady paycheck and support from a sales force, marketing department, and finance department However, many people choose to become coaches or consultants because they want to share their expertise and make a positive impact on others It is important to have a solid foundation of business advice and strategies Consider starting from the beginning of the Life After Corporate podcast to get foundational business advice      [9:17 -20:54]  Tips for Incorporating slow marketing into your business   Take time to get to know your clients and understand their needs Prioritize face-to-face interactions and genuine communication Focus on creating valuable, high-quality content for your audience Don't be afraid to let your personality shine through in your marketing efforts Consider using referral marketing to expand your reach in a natural, organic way Don't try to do it all at once – focus on building strong relationships with a few key clients before expanding your efforts.     [20:55 - 28:15] The Importance of Listening and Asking Questions Instead of pitching your services, ask your followers and potential clients about their needs and goals. Pay attention to what people are saying and use that information to tailor your interactions and offer relevant assistance or resources Building relationships requires active listening and a willingness to engage in authentic conversations.    Reliable Revenue Secrets                                                                                                                                                                        Join us for a series of sessions on how to make revenue growth reliable and predictable in your business. These sessions, starting on January 16th, will cover the strategies and skills necessary for predictable business growth. These sessions are free and open to coaches and consultants. To learn more and sign up, visit thegreatdoover.com/secrets   Connect with Deb Boulanger Website: https://thegreatdoover.com/debra-boulanger/  Facebook: The Great Do-Over | Facebook Instagram: @deb_boulanger Twitter: @debraboulanger LInkedIn:  "deb boulanger

Stories about the history of food, including the creation of ciabatta bread by a rally driver in Italy in 1982 and the Maltese bakers' strike in 1977. Also, the invention of instant noodles in Japan, the start of the Slow Food Movement in Rome and the creation of Chicken Manchurian in India. (Photo: Different shaped artisan bread loaves. Credit: Getty Images) Contributors: Marco Vianello - baker and friend of the creator of ciabatta, Arnaldo Cavallari Noel Buttigieg - food historian Dr Sue Bailey - food historian, writer and lecturer Carlo Petrini - founder of the Slow Food Movement Momofuku Ando - colleague of the inventor of instant noodles, Yukitaka Tsutsui Edward Wang - son of Nelson Wang, the chef behind Chicken Manchurian

In 1986, thousands of people gathered in the middle of Rome to protest against the opening of Italy's first McDonalds fast food restaurant. One of the opponents to the opening of McDonalds was journalist Carlo Petrini. Soon after, he founded a new organisation called the Slow Food Movement. Its main aim was to protect traditional foods and cooking. He has been sharing his story with Matt Pintus. (Photo: Carlo Petrini. Credit: Slow Food International)

“Many people think African agriculture, the traditional systems, are backward or primitive, but these are the systems which are feeding people in Africa”.These are the words of Edie Mukiibi, a farmer, agronomist and activist from Uganda and our guest for the third episode of The Star Ingredient podcast. He has also recently taken over the reins of the global Slow Food Movement from its founder, Carlo Petrini, who formed the group in the 1980s in response to the proliferation of mass-produced food.Edie, who is in his early 30s, represents a new generation of energetic thinkers in the food system. In this episode, Edie will recount the path his life has taken - from growing up on a humble farm in rural Uganda to leading a global food justice movement active in 160 countries. Hosted by Tokunbo Salako. Written and produced by Aisling Ní Chúláin, Marta Rodríguez Martínez and Naira Davlashyan. The theme music is by Andy Robini. Consulting editor: Catalina May. Solution journalism consultant: Michèle Foin. Production coordinator: Louise Lehec. Editor-in-chief: Patrick Heery. Special thanks to the Slow Food movement and Terra Madre festival for its contribution to this episode. For more information on The Star Ingredient, go to our website.Are you a French speaker? You can find a version of this podcast in French with the name La Surprise du Chef. The podcast, The Star Ingredient, was funded by the European Journalism Centre, through the Solutions Journalism Accelerator. This fund is supported by the Bill & Melinda Gates Foundation. Hosted on Acast. See acast.com/privacy for more information.

“It's so easy to get caught up with keeping up with The Joneses, that when we got to rural Italy, it was your garden that was important. Who cares what you're making, what are you growing? It was just a different emphasis on what was important.” We're in great company with Ashley Bartner, Co-Founder and Co-Owner of La Tavola Marche, where she and her husband Jason, invite you to “discover Italy at its roots…if you're willing to muddy your feet that is.” Back in 2007, Ashley and Jason left the hustle and bustle of NYC in search for a slower way of life, finding themselves as American expats in the Marche countryside of Italy. Here, they've created La Tavola Marche, a unique culinary experience where guests actively participate in Italian culture through seasonal activities paired with local artisans, farmers, and wine makers while staying in a 500 year-old farmhouse agriturismo. In this episode, Ashley shares what led them to curate these experiences - searching for the best seasonal local ingredients, hands-on cooking classes, and the conviviality of the table - connecting with their guests and local community through food, culture, and land. Top Takeaways [5:28] “Oprah says live your wildest dreams, and so I think we should move to Italy.” [11:36] How being a young foreign couple full of curiosity in a small Italian town led the locals to take Ashley and Jason under their wing. [20:25] “Walk away.” Having to give up on one house seems meant to be in hindsight having come across their current home. [28:15] The significance behind “La Tavola Marche” in celebrating everything that happens around the table. Even if it is not in perfect Italian. [32:15] “You're coming to get your hands dirty and muddy your feet,” from picking vegetables in the garden to learning whole hog butchery if your appetite allows. [42:15] A peak at what's on the menu at La Tavola Marche and how it varies season to season. [47:30] Gardening tips and tricks begins with…bigger is not always better. [49:37] There's no such thing as the “Slow Food Movement” when you live on an Agriturismo in the countryside of Italy. [1:00:45] Where to venture out in search for the best views, seafood, gelato, and of course wine. [1:06:45] Expect to find some more animals in residence at La Tavola Marche in their next chapter. Notable Mentions Ristorante Bar Martinelli in Apecchio La Rustita in Fano Trattoria Bar Nadia in Fano Gelateria Makì in Fano Cantina Terracruda in Fratta Rosa Visit For Yourself La Tavola Marche Website @latavolamarche La Tavola Marche YouTube Podcast From Italy Stay In Good Company Website We're Feeling Social: Instagram TikTok Twitter LinkedIn YouTube Facebook

With lifestyle diseases due to poor diets and gradual loss of traditional food in the Pacific, Jennifer Baing has been championing the revival of traditional Pacific culinary.  

In this episode centered around global consciousness and rooted local action, returning guest Dr. Vandana Shiva reminds us of the power of commitment in the fight for the Earth. Reflecting on her lifetime of devotion to the land, Vandana highlights the value of paying deep attention and of bearing witness to the interconnectedness of Earth. These thoughts deeply counter the modern state of media and movements that fleetingly follow trends without deep connections to justice and connection. Together, Vandana and Ayana piece apart the threads of our culture that lead to exploitation and extraction - focusing on the policies of division and distraction that keep us from each other. As Vandana states, “Earth is alive and her expressions are diverse.” We are all anchored to each other and to the earth. The divisions that we focus so much time on are created in order to dominate and exploit the nature on which the earthly community depends. Vandana Shiva is a world-renowned environmental thinker and activist, a leader in the International Forum on Globalization, and of the Slow Food Movement. She is also the Director of Navdanya and of the Research Foundation for Science, Technology and Ecology, and a tireless crusader for farmers', peasants', and women's rights. Dr. Shiva is the recipient of over twenty international awards and the author and editor of a score of influential books, including her latest book coming out Oct. 27 from Chelsea Green Publishing "Terra Viva: My Life in a Biodiversity of Movements."Music by Henry Johnson, Scinnlaece, and Doe Paoro. Visit our website at forthewild.world for the full episode description, references, and action points.

Caren Florance (a.k.a. Ampersand Duck) is a letterpress artist who is currently residing in the house formerly owned by the late Mike Hudson and Jadwiga Jarvis, who were the duo behind the famed Wayzgoose Press, a letterpress publisher in Katoomba. In this conversation with James Roy, Caren talks about letterpress art (a form of printmaking), materiality, zines, and her research into collaborative art. www.carenflorance.com *** Note: Opinions expressed in this podcast are not necessarily those of the WestWords organisation.

This hour, we're celebrating our 100th episode of Seasoned. That's 100 hours of interesting, fun conversations with people in the food world we respect: food writers and cookbook authors, home cooks, chefs, farmers, restaurant and market owners, and drinks experts. This week on Seasoned, we're listening back to a few of our favorite conversations from the last two years. Guests: Pati Jinich: Three-time James Beard Award-winning cookbook author and PBS host. Her latest book is Treasures of the Mexican Table: Classic Recipes, Local Secrets. Darina Allen: Founder of the world-renowned Ballymaloe Cookery School in Ireland. She's a passionate ambassador of Irish food and the Slow Food Movement. Darina is the author of many best-selling and award-winning cookbooks, the latest is a reissue of Forgotten Skills of Cooking. Jaime Vai: Plant foreman, Hummel Bros. Hot Dogs, New Haven, Conn. David Hamilton: Quality control, Hummel Bros. Hot Dogs, New Haven, Conn. David Standridge: Executive chef at The Shipwright's Daughter in Mystic, Conn. Mike Urban – Yankee magazine contributor and author of The New England Seafood Markets Cookbook Featured recipes from our guests: Smoky Guacamole (Guacamole Ahumado) Mexican-Style Pasta with Tomato and Three-Chili Sauce (Fideo Seco a Los Tres Chiles) Three-Cheese Chicken Enchiladas (Enchiladas De Pollo Con Tres Quesos)Darina Allen's Irish Soda Bread Steak and Oyster Pie Braised Lamb Shanks with Garlic, Rosemary and Cannellini BeansDavid Standridge's Tuna Bolognese This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

The Old Farmer's Almanac is a reference book containing weather forecasts, planting charts, astronomical data, recipes, and articles. Topics include: gardening, sports, astronomy, folklore, and predictions on trends in fashion, food, home, technology, and living for the coming year.    Join Rob in his excitement as he dives into the Old Farmer's Almanac for inspiration and motivation for today's show.  From vegetable and bone broth, to old-time music and slow food - Rob reflects on the good life and shares a story on how and why we should consider living it.  Listen in as Rob shares how the Old Farmer's Almanac feels like "home" this morning, and how *good* it feels to be happy in life...and the differences between being poor and debt-free.  From escaping the grind to craving a life of the grind, you won't want to miss this episode.   Has Spring passed away?Did Summer already come?Lo, Kagu Yama! There The white gowns are seen being dried.–Jito Tenno (645–703)~ Connect on social media!  Telegram Group Chat - https://t.me/allaroundgrowth MeWe Group - https://mewe.com/join/theallaroundgrowthcommunityTwitter - https://twitter.com/allaroundgrowth Flote - https://flote.app/allaroundgrowth Facebook Page - https://www.facebook.com/allaroundgrowth Facebook Group - https://www.facebook.com/groups/allaroundgrowth ~Follow this link to ALL EPISODES   ~ How To Leave a Rating & Review in Apple Podcast AppThis really *does* affect the algorithm......as of recording in April 2022 - I would invite you to do this!The podcast game is changing - help us with a rating and review!~Have a Question or any feedback for Rob?Send me an email at allaroundgrowth@gmail.com~Discussion Links:April 14, 2022Slow Food InternationalThe slow food movement is a global initiative focused on encouraging people to stop eating fast food, instead taking the time to prepare and eat whole, locally-sourced foods. The focus is not only on nutrition, but also on preserving culture and heritage as it relates to food. History of the Slow Food Movement.The Old Farmer's Almanac - Weather, Gardening, Full Moon ...Financial Peace University | RamseySolutions.comFinancial Peace University is a nine-lesson course that teaches you how to save for emergencies, pay off debt fast, spend wisely, and invest for your ...Support the show (https://www.patreon.com/allaroundgrowth)

In this episode of For the Wild, Ayana and returning guest Dr. Vandana Shiva discuss the crumbling of the colonial paradigm and the promise of re-commoning the commons for our collective future. Situating us in the exigency of food and seed sovereignty for our present time, Dr. Shiva reminds us that seeds and living systems are not open access systems to be privatized, patented, or exploited. Rather, the commons are central to all of life. In this multifaceted episode, we discuss threats to the commons by Big Tech; the brilliance and sophistication of Indigenous seed cultures and breeding, the toxicity of GMO crops for our bodies and the planet, the benefits of agroecological farming, and the need for diversity in our ecosystems and justice movements. Tying the green-washed quest by tech barons to digitalize the world to legacies of colonialism and imperialism under a similar “civilizing” mission, Dr. Shiva warns that the ruling class operates from a place of fear of any being alive and free on their own terms. We end this conversation with a call to a paradigm shift away from capitalism, control and fear to one of partnership with the earth. Vandana Shiva is a world-renowned environmental thinker and activist, a leader in the International Forum on Globalisation and of the Slow Food Movement. Founder of Navdanya and of the Research Foundation for Science, Technology and Ecology, and a tireless crusader for farmers', peasants', and women's rights, she is author and editor of many influential books, including two from Synergetic Press, Reclaiming the Commons: Biodiversity, Indigenous Wisdom, and the Rights of Mother Earth (2020) and the forthcoming Philanthrocapitalism and the Erosion of Democracy: A Global Citizens' Report on the Corporate Control of Technology, Health, and Agriculture, which is slated for release in February 2022. Music by Peals, Peia, and Kaivalya. Visit our website at forthewild.world for the full episode description, references, and action points.

In this episode we talk to our guest Alex Smith of The Breakthrough Institute about his controversial article for Jacobin criticizing Alice Waters and the Slow Food Movement. We discuss romanticized agrarianism, cottagecore, urban agriculture, fantasy, feral hogs, conscious consumerism, big Ag, back to the land, small is beautiful, wholesomeness, degrowth, localism and more! Read Alex's article: https://jacobinmag.com/2021/12/organic-local-industrial-agriculture-farm-to-table Follow Alex on twitter: https://twitter.com/alexjmssmith ----- Fraud, Famine and Fascism: The Ukrainian Genocide Myth from Hitler to Harvard by Douglas Tottle https://spacecommune.com/Douglas_Tottle_Fraud_Famine_and_Fascism.pdf

What are you making for St. Patrick's Day? Let our conversation with Darina Allen inspire you. Darina has been called “The Julia Child of Ireland,” and she's a passionate evangelist for Irish food and the traditional ways of cooking. We talk with Darina about her mother's Irish soda bread and so much more in the reissue of her classic book, Forgotten Skills of Cooking. Plus, many of us raise a pint of Guinness on St. Patrick's Day, but few of us know the rich history behind the world's most famous stout. We talk with beer expert and Guinness Brewery Ambassador Michael Reardon. And, meet the local woman who bakes 200 loaves of Irish soda bread for friends and family as part of tradition that's evolved over more than 40 years. GUESTS: Darina Allen: Founder of the world-renowned Ballymaloe Cookery School in Ireland. She's a passionate ambassador of Irish food and the Slow Food Movement. Darina is the author of many best-selling and award-winning cookbooks, the latest is a reissue of Forgotten Skills of Cooking. Michael Reardon: Guinness Brewery Ambassador and Certified Cicerone. Find Michael on Instagram (@ about_the_stout). Susan Hanson: Home baker from Norwich, Conn. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Sara Gasparotto and Michayla Savitt. Featured Recipes: Darina Allen's Irish Soda Bread Steak and Oyster Pie Braised Lamb Shanks with Garlic, Rosemary and Cannellini Beans Susan Hanson's Irish Soda Bread Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

What did you eat for lunch today? Did you choose this dish because it was healthy, cheap or because it was just very tasty? Are you a fussy eater or an adventurous gourmet?I love exploring trends in food. 'Fusion cuisine' is not for everybody. My Italian grandmother would turn her nose up in disgust at the thought of tandoori pizza with mango topping but this marriage of tastes is perfectly fine in the 21st century. Chef and food writer Ching-He Huang, who presented a series on Chinese Food for the BBC, is a fan of the movement. She says: "Fusion has been happening for centuries, for as long as people have travelled, but with the internet, and global travel, the exchange of ideas makes the process much faster."Wolfgang Puck is seen by many as one of the chefs who made 'fusion' elegant. He cut his teeth in his native Vienna and made a name for himself when he opened his own restaurant in Los Angeles in the 1970s. This European delved into Asian cuisine and became one of the first in a long line of celebrity chefs. He said in an interview with the Wall Street Journal that initially he got negative responses from traditional American-Chinese restaurant owners but he is not bitter. "I believe authenticity is about evolution, not repeating your grandmother's recipe," he explains. "Cooking is like painting or writing a song. Just as there are only so many notes or colours, there are only so many flavours – it's how you combine them that sets you apart."My granny's cup of tea would be the Slow Food Movement. Founded by her countryman Carlo Petrini in the 1980s and still going strong, it seeks to preserve regional cuisine and the use of ingredients that are grown locally. Petrini wants to see farmers connected more directly with consumers.All these trends give us food for thought. We might be wasting an exciting opportunity to wake up our taste buds when we scoff a sandwich at our desks. Tomorrow, why not find an exotic restaurant and enjoy a feast? You dress trendy so eat trendy!词汇表a fussy eater 吃饭挑剔的人a gourmet 美食家fusion （博取众长的）融合菜to turn her nose up 嗤之以鼻to cut his teeth 开始（练就厨艺）to make a name for himself 成名to delve into (something) 深入研究（什么东西）bitter 充满怨恨的the authenticity 真实性a recipe 菜谱the ingredient 食材food for thought 引人深思the taste buds 味蕾to scoff 狼吞虎咽feast 筵席，大餐trendy 新潮时髦的、时尚的

Can the language of a menu help produce food system change? In this episode, Gastronomica Editorial Collective member Melissa Fuster hosts Carole Counihan in a discussion on activism and alimentary language. Drawing on her research on Italian food activism and the Slow Food Movement, Carole explores how a dinner menu can promote critical consumption and a commitment to food democracy.Photo Courtesy of James Taggart.Heritage Radio Network is a listener supported nonprofit podcast network. Support Gastronomica by becoming a member!Gastronomica is Powered by Simplecast.

Modern culture increasingly encroaches on unknown, uncharted space, both geographical and mental. This primordial space is accessed during times when we unplug, slow down, and allow ourselves to incubate and connect to a deeper rhythm. Traditionally, this space was accessed in trance rituals, in journeys to underworlds and otherworlds and in festivals which exist outside of mundane time. Access to this space is the true intention of the holidays — the holy days — that are meant to be time outside of time and so serve as portals to the eternal, to true unknown wild. Yet in the modern vision, this unknown space must be quantified, categorized, mapped, and regurgitated into a commodity at all costs. Why? Beyond the obvious monetary implications, the want to colonize these imaginal slow spaces stems from a deep-seated fear — the fear of nature, of an order that exists beyond our control... and the fear that if we succumb to this larger order we may experience the annihilation of our mundane concerns and encounter instead a world that operates in slow, spiraling, billion-year cycles that have very little to do with us. Yet we vitally need these unknown spaces. Defined, articulated access to unknown space is essential to maintaining our alignment to the greater rhythms of the world around us and is therefore vital to the process of planning for and creating lasting change. In a world that is facing the consequences of its own addiction to urgency and anxiousness, access to such spaces remains essential, even in the midst of all that needs to be addressed right now. Special guest Leah Song from Rising Appalachia chimes in for this episode on the ongoing necessity of access to the deep, slow, primordial and wild.Support the show (http://www.patreon.com/theemeraldpodcast)

This week on Biophilic Solutions, we're talking to Stacy Funderburke, Associate State Director for Georgia and Alabama and Regional Counsel for the Conservation Fund, an organization that strives to integrate environmental and economic outcomes via land conservation. Through his work on projects like the Working Farms Fund, Stacy walks us through the mechanics of how we might shift to a more ethical and environmentally friendly model for working land -- and how we as consumers can be a part of the solution.Show NotesThe Conservation Fund Donate to The Conservation FundStacy Funderburke, Regional Counsel and Associate State Director for Alabama and GeorgiaThe Working Forests FundThe Working Farms FundHow To Make a Neighborhood Farm for an Entire Metropolis (The New York Times)Chattahoochee Brick site to memorialize convict leasing victims (Axios)

Today we welcome Hannah Brannan of Gather Flora in the San Francisco Bay Area.  Guided by the Slow Flower movement, Hannah created the Gather Flora web platform to connect local florists with regional growers. The site streamlines hundreds of orders between consumers and farmers, allowing for clear visibility into the seasonality, origins, and cultivations of each bloom. Her passion for flowers is the driving force behind the site, and her appreciation of the demands placed on farmers and florists is evident in everything Gather Flora does. Please contact them if you are interested in learning more about this kind of coordination in your region. I can't wait to see how it grows! @violetear_studio @gatherflora @gardenpeoplepodcast L I S T E N https://podcasts.apple.com/us/podcast/garden-people/id1595934172 (iTunes) https://open.spotify.com/show/7qlYq5yVrLEgfCuZOtrPcn (Spotify) https://www.stitcher.com/podcast/garden-people (Stitcher) S H O W N O T E S https://www.instagram.com/gatherflora/ (@gatherflora) https://www.gatherflora.com/home (Gatherflora.com) The Flower & the B (now closed) (https://www.instagram.com/theflowerandtheb/?hl=en (insta)) https://www.wildflowerandfern.com (Wildflower and Fern) (https://www.instagram.com/wildflowerandfern/?hl=en (insta)) https://www.instagram.com/unfurleddesign/ (Sarah Reyes) (owner, Wildflower and Fern and http://www.unfurleddesign.com/contact/ (Unfurled)) http://www.nbflowercollective.com (North Bay Flower Collective) https://www.sanfranciscoflowermart.com (San Francisco Flower Mart), manager Jeanne Bose, (https://www.sfexaminer.com/news/threatened-with-tech-development-sf-flower-mart-allies-rally-for-city-institution/ (read about the SFFM's relocation)) https://www.instagram.com/dorightflowerfarm/ (Kelly Brown), https://www.dorightflowers.com (Do Right Flower Farm) (the Gather Flora Hub in Santa Cruz, CA) https://www.instagram.com/bees_n_blooms/?hl=en (Susan Kegley), https://beesnblooms.com (Bees N Blooms) https://www.instagram.com/bees_n_blooms/?hl=en (Susan Kegley) (the Gather Flora Hub in Petaluma, CA) https://www.instagram.com/sidekickflowers/ (Seth Gowans), https://beesnblooms.com?p=3601 (Side Kick Flowers) https://www.instagram.com/sharlaflockdesigns/?hl=en (Sharla Flock), https://sharlaflockdesigns.com (Sharla Flock Designs) https://www.instagram.com/serenityflowerfarm/?hl=en (Serenity Flower Farm) https://www.instagram.com/strongarmfarm/ (Heidi Herrmann), https://www.strongarmfarm.com (Strong Arm Farm) https://www.instagram.com/floretflower/ (Erin Benzakein), https://www.floretflowers.com (Floret Flowers) https://www.debraprinzing.com (Debra Prinzing), https://www.slowflowerssociety.com (Slow Flower Society) https://www.ascfg.org (Association of Specialty Cut Flower Growers) (ASCFG) https://code.org (Code.org) https://www.hackreactor.com/coding-bootcamp/?gclid=Cj0KCQiA15yNBhDTARIsAGnwe0X-95_Mj10yS6XGsAdZGHAu3TMiYPEE7ySVtCAy71vhH2CzMd4MLHoaAgULEALw_wcB&utm_campaign=HR_Brand_Keywords_NAT&utm_medium=cpc&utm_source=Google&utm_term=hack%20reactor (Hack Reactor) https://www.slowfood.com (Slow Food Movement) https://www.blumaflowerfarm.com (Bluma Farm) https://www.instagram.com/gorgeousandgreen/?hl=en (Pilar Zuniga), https://gorgeousandgreen.com (Gorgeous and Green) https://www.studiomondine.com (Studio Mondine) https://www.anniesannuals.com (Annies Annuals & Perennials) https://uprisingorganics.com (Uprising Seeds) (https://uprisingorganics.com/products/larkspur-white-cloud (white cloud larkspur)) https://www.instagram.com/borrowedgarden/ (Eleanor), https://www.borrowedgarden.com (Borrowed Garden) https://www.feralflorafarm.com (Feral Flora Farm) https://www.pucksgarden.com (Pucks Garden) (https://www.instagram.com/pucksgarden/?hl=en (insta)) https://www.instagram.com/lunariaflowerfarm/ (Gaby Lee), https://lunariaflowerfarm.com (Lunaria Flower Farm) https://www.fpfarm.com (Front Porch...

This week, Gilly is with Luca Iaccarino, Italian food critic and journalist for Italy's most respected newspapers la Republica and Corriere della Sera. But he's also the co-creator of Buonissima, Turin's most spectacular food festival featuring some of the best chefs in Europe. Gilly went to meet him by Interrail to the home of the Slow Food Movement, to explore Buonissima, meet Ferran Adria and inhale the truffles of nearby Alba. But beyond the storytelling and the glamour, Luca's new book pokes under the skin of Italian food culture and reveals a much more nuanced take on Italian food culture. See acast.com/privacy for privacy and opt-out information.

In this episode, we talk to the current and former hosts of Cutting the Curd to honor Anne Saxelby's life through the years and the legacy she has left behind. Anne was the originator of the Cutting the Curd program and also Saxelby Cheese, her shop in NYC. Always a leader and pioneer, we found through these interviews that her kindness was the foundation of her becoming a leading woman in the cheese world. If you would like to donate to the Anne Saxelby Legacy Fund, please donate at slowfoodusa.org/SaxelbyHeritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Radiant BadassWe Are What We Eat: A Slow Food Manifesto by Alice WatersAlice WatersThink Again by Adam GrantVancouver Community LibraryChris Martin, Creativity Coach 

Award-winning Chez Panisse chef and cookbook author Alice Waters discusses the value of real, regenerative food for our children and our society as a whole. “Once you love nature, you can't make the wrong decision about anything. You don't want to do things that are really destroying the planet. You want to take care of her. Until we feel that way, we will never be able to make the right decisions,” she says. Waters founded Edible Schoolyard, an experiential learning program at a Berkeley middle school that deepens students' relationship with food, gardening and cooking skills, and capacity for critical examination of the food system, more than 25 years ago. “The kitchen classroom became a place to teach world history. It's a way to reach a person through all their senses and those are pathways into our minds,” states Waters. “We decided to put our money behind our values to educate the next generation to change the world. I so believe that education is the deep place where we can make systemic change.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

"Don't go to Tuscany. Go to Piedmont!"Yes.A friend said this to me several years ago and I still went to Tuscany — again.But then I finally listened and traveled to the Piedmont region of northern Italy.And kicked myself for not going sooner.Piedmont has everything that Tuscany has — but more.Charming hill towns. Check.Rolling hills dotted with grapevines. Check.Delicious food. Check.Tasty wine. Check.Intriguing history. Check.And big, snow-capped mountains. Check!That's something Tuscany doesn't have.Give this episode a listen to learn about the incredible region of Piedmont, Italy.I'm betting you'll be ready to pack your bags when you're finished.Want to talk more about Piedmont, Italy?Just send an email to lynne@wanderyourway.com to chat more about this amazing destination.In this episode:2:14 Placing Piedmont on the map3:00 History and geography of Piedmont4:29 Turin6:09 Sacra di San Michele9:26 Forte Fenestrelle14:35 Langhe region overview16:28 Bra 16:56 Alba18:40 Roddi20:08 La Morra22:10 Barolo (the town)23:11 Monforte d'Alba25:29 Serralunga d'Alba29:15 Matteo Corregia Winery30:39 Virna32:37 Hazelnuts and Cascina Barroero 35:35 Food of PiedmontImportant links:Il Gioco dell'OcaIl Gioco dell'Oca reviewLa MorraMonforte d'AlbaSerralunga d'AlbaTowns of PiedmontMatteo Corregia VineyardMatteo Corregia reviewVirna  WineryCascina BarroeroCascina Barroero reviewForte FenestrelleSacra di San MicheleAlba MarketPiedmontPiedmont tourismDon't forget to subscribe to the show.And do leave me a review so you can win a free travel consultation with me!Support the show (https://www.buymeacoffee.com/wanderyourway)Support the show (https://www.buymeacoffee.com/wanderyourway)

Cecilia Puca from I Eat Food joins us in the birthplace of the Slow Food Movement, Turin, Italy for a Christmas dish called bagna cauda and lots of ideas for all that eggplant! Plus, making pasta at home [ep 138] Show Notes: Cecilia's food tour company I Eat Food website Read more... The post Destination Eat Drink – Turin, Italy slow food & stuffed pasta with Cecilia Puca appeared first on Radio Misfits.

Levels: Intermediate + Are you a 'fast-food or a slow-food' eater? Listen to this BalloonCast episode to learn about the Slow Food Movement and also with an example of one individual's journey from fast food to slow food. 'Savor' it! ;-)

In the most western part of Ukraine, Michel has dedicated his life to maintaining the biodiversity of the wild Carpathian Mountains. His work includes running a livestock farm, managing an NGO and producing buffalo mozzarella cheese. He is a true believer in traditional, sustainable farming and he helps to support and educate those seeking to live in a simple, natural, alternative way from the dominant western culture. In this episode, Michel and Jeremy discuss what drove Michel to move and live in the Carpathian Mountains over a standard city lifestyle. Michel speaks about the extraordinary work he is doing to save the Carpathian water buffalos, he further explains the value and benefits of small-scale farmers and traditional farming over large-scale industrial farming. The true taste and art of buffalo mozzarella are broken down and Michel explains why he values his buffalos' cheese so highly that he does not want to sell it to just anyone.Michel Jacobi is a German Ecologist who has fallen in love with the Carpathian Mountains and lived there for 11 years. Please visit his website and Facebook to learn more about him and his work. Michel's website: www.karpaten-bueffel.eu/en.html Michel's Facebook: www.facebook.com/SATrans/Your host, Jeremy Schwartz, is a CEO, family man and adventurer. With a career spanning The Body Shop, L'Oeral, Coca-Cola and Pandora he knows the power of corporations to do good. Founder of this podcast, he is set on a mission to talk to pioneering people, around the world, taking action to save the planet.Jeremy's LinkedIn: www.linkedin.com/in/jeremyschwartz2021-ceo-cooSaving Tomorrow's Planet website: www.savingtomorrowsplanet.comThanks for listening - Please like, subscribe and share this podcast! 

Chef Don Gragg loves cooking with fire. Whether it’s over the flames of glowing charcoal or smoldering wood, live fire invigorates him. Building on Don’s deep knowledge of open fire cooking, coupled with years of research and travel, his menu at The Rotary is a confluence of fresh, season-inspired ingredients, whole foods, healthy fats and impeccably sourced meats. It’s real food that tastes really good. Under the direction of Gragg, a celebrated chef, and business partners and brothers Brian and Scott Boyd, comes The Rotary, a fine-casual restaurant in the heart of Hilltop trumpeting elevated wood-fired-rotisserie meats, seasonal sides and fresh vegetables in a contemporary-casual setting fueled by passion, creativity and the rustic spirit and intoxicating flavors of open fire cooking. The menu appeals to the full-fledged carnivore, gluten-free, Paleo, vegan and Whole30 regimen followers and everyone in between. The Rotary —which originally occupied a space inside Avanti Food & Beverage —proudly (and loudly) extols the virtues of healthy food punctuated with bold flavors. As an aspiring young chef, Don landed a coveted cooking position at Chez Panisse, the renowned Berkeley, California-based restaurant from Alice Waters. The restaurant’s elevated approach to rustic cooking inspired Don throughout his illustrious career, which encompasses cooking in the South of France, Los Angeles and Beverly Hills, as well as at Gramercy Tavern in New York City and in prominent Colorado kitchens, including Sacre Bleu, Mel’s Bar and Grill, Mateo, Radda Trattoria and Starfish. Throughout his travels and cooking career, Don has always advocated for allowing high quality ingredients to speak for themselves. He takes styles and flavors from around the world and effortlessly merges them into unique and new dishes. Don’s culinary wizardry has been lauded in numerous local and national publications, including 5280 Magazine, Eater.com, Westword, the New York Times, Food & Wine magazine, Esquire magazine and Bon Appetit magazine. The Rotary’s three partners—friends since middle school—welcome you to their locally owned restaurant, where simply prepared wood-fired dishes and stellar ingredients intersect with personalized hospitality, pride of place and a fierce dedication to healthy living and environmental sustainability. Stay Connected with The Rotary: Follow The Rotary on Instagram Order their food online Download their App Check out their website

Today, we’re continuing our series of interviews with first year homeschooling parents to discuss what went well, what didn’t, and what surprised them about this new journey in their family’s life. We sit down with Rebecca Riyana Sang, an herbalist and mother of a four year old daughter. We discuss their first year, learning in nature, and falling in and out of love with curriculums. This is a terrific down to earth interview about following your instincts about your children and finding the right path for your family! Follow Rebecca Riyana Sang Instagram: https://www.instagram.com/littlewitchyhomeschool/ FREE Resource Guide Download our FREE North American Resources List to enhance your global studies with your learners! https://rebrand.ly/fstke Show Notes Blossom and Root - https://blossomandroot.com/curriculum/ Torchlight - https://torchlightcurriculum.com/torchlight/level-k/ Dash into Learning - https://dashintolearning.com/ Teach your child to learn in 100 easy lessons - https://amzn.to/3czbWnD Logic of English - https://www.logicofenglish.com/ The good and the beautiful (secularized for math) - https://www.facebook.com/groups/GoodandBeautifulForSecularFamilies/ Math with Confidence - https://kateshomeschoolmath.com/kindergarten-math-with-confidence/ Days with Grey (morning invitations) - https://dayswithgrey.com/ Slow Food Movement - https://en.wikipedia.org/wiki/Slow_Food Deep Work - https://amzn.to/3cEH59e Cal Newport TEDx Talk - https://www.youtube.com/watch?v=3E7hkPZ-HTk Digital Minimalism - https://amzn.to/38J932p. Octonauts - https://www.youtube.com/c/Octonauts/videos Connect with us Facebook: www.facebook.com/groups/homeschooltogetherpodcast/ Instagram: www.instagram.com/homeschooltogetherpodcast Website: https://homeschooltogether.fireside.fm/ Email: homeschooltogetherpodcast@gmail.com Youtube: https://www.youtube.com/channel/UC2LHBAmkwPj6N6OUnSmDZZQ

Our ability to pick up new skills declines with age, but harnessing a specific mindset can help you learn new tricks as an adult. Tom Vanderbilt joins the show to discuss his new book, Beginners: The Curious Power of Lifelong Learning.

Our ability to pick up new skills declines with age, but harnessing a specific mindset can help you learn new tricks as an adult. Tom Vanderbilt joins the show to discuss his new book, Beginners: The Curious Power of Lifelong Learning.

Mark Mammone learned the art and science of fermentation while living in Los Angeles. As an aspiring actor, he practiced his culinary skills during downtime between gigs. After trying his hand at kimchi and making several batches of pickles, he decided to pick up a few books to really study and learn the fermentation process. Although he had some modest success as an actor, Mark ultimately decided to move back to Pittsburgh and put his heart into a restaurant career.At his new job with Piccolo Forno in Lawrenceville, Mark met Joe Bardakos, and the two became quick friends. Whenever they experimented with new dishes, they seemed to complement each other’s work. While they were fortunate to stay busy in the kitchen during the pandemic, Mark started to think more about his future. One day, he approached Joe with an idea to create a pickle company. Mark’s enthusiasm for the project was infectious, and Joe agreed to join him in the business. Only a few short months into their new venture, Bridge City Brinery has already developed a devoted following with a number of stores carrying their products throughout the Pittsburgh region.If you have any questions or if you’d like to chat, you can reach me at my contact info below. The purpose of this podcast is to share ideas, inspire action, and build a stronger small business community here in Pittsburgh. So please say hello, tell me what you think, and let me know how I’m doing. It means a ton!YOU CAN REACH ME AT:Website: https://www.proprietorsofpittsburgh.comInstagram: https://www.instagram.com/proprietorsofpittsburghpodcastFacebook: https://www.facebook.com/proprietorsofpittsburghpodcastLinkedIn: https://www.linkedin.com/in/darinvilanoPhone: 412-336-8247YOU CAN REACH MARK MAMMONE AND JOE BARDAKOS AT:Website: https://bridgecitybrinery.comInstagram: https://www.instagram.com/bridgecitybrineryFacebook: https://www.facebook.com/BridgeCityBrineryTwitter: https://twitter.com/BCBrineryEmail: bridgecitybrinery@gmail.com

This past year has forced many of us to transfer our practices into the digital realm, and while this has been done for the safety of our communities, billionaires and tech giants have no desire to see us sever ourselves from the perceived convenience technology provides us. So we must ask ourselves, to what extent does our quality of life become reduced when we relinquish our sovereignty for the sake of convenience? How does our reliance on technology diminish our collective skillset? Our relationship with Earth? Our ways of thinking? In this week’s episode, Dr. Vandana Shiva joins us to discuss how we are being set up to become accessories to the digital world and how we can reclaim our intellectual freedom and sovereignty from the hands of digital dictatorship. Vandana provides us with compelling examples of Monsanto’s targeted erasure of Traditional Ecological Knowledge and simultaneous acquisition of the world’s largest data corporations, and the correlation between philanthrocapitalism and the World Intellectual Property Organization. Dr. Vandana Shiva is a leader in the International Forum on Globalisation and of the Slow Food Movement, the current Director of Navdanya and of the Research Foundation for Science, Technology, and Ecology. Her latest book is Oneness vs the 1%: Shattering Illusions, Seeding Future. Music by John Newton, Lady Moon and The Eclipse, and Dzidzor. Visit our website at forthewild.world for the full episode description, references and action points.

When last we met, our national election was just underway. We now have a new President-elect in Joe Biden and a new Vice President-elect in Kamala Harris. This bodes well for our country as we look forward to working with the administration in advocating for the laws, regulations, and policies we need to protect our environment and reverse climate change, repair racial injustices, and address the pandemic and economic inequality. Our democracy is in tatters and we need to mend our relationship with it, as well as learn to mend our clothes. This episode considers chapter one of Rebecca Burgess' book "The Cost of Our Clothes". Like the Slow Food Movement that preceded it, the Fibershed Movement began small; there are now more than fifty fibersheds across North America, the UK, Europe, and Australia. From my own perspective: Buy Less (overconsumption is unsustainable) Buy Better Quality Make it Last (fewer machine washings and dryings) Learn to Mend (sew on the button, repair the tear) Make (learn to sew, knit, refashion) Organize (question the laws, regulations, policies; demand greater transparency) Several links mentioned in this episode: Joe Biden's "Plan for Climate Change and Environmental Justice": https://joebiden.com/climate-plan/ (See also the administration's new transition website: https://buildbackbetter.com/) Ellen MacArthur Foundation: https://www.ellenmacarthurfoundation.org/ Elizabeth Cline's recent article on Atmos, "The Twilight of the Ethical Consumer": https://atmos.earth/ethical-consumerism/ Fair Wages for garment workers, globally (sign the petition): https://payupfashion.com/ Greenpeace fact sheet, "Timeout for Fast Fashion", 2016: https://wayback.archive-it.org/9650/20200401053856/http://p3-raw.greenpeace.org/international/Global/international/briefings/toxics/2016/Fact-Sheet-Timeout-for-fast-fashion.pdf

Food delivery didn’t start with pizza. It’s as least as old as the Bible. But ordering food is now easier than ever. Food delivery apps are transforming how we find food and consume it like never before. Transforming not just the making and eating, but also space and time. Food has a story and a history. And even a theology. How will food delivery apps shape them all? For Christians, whose faith finds its focus around a table, food delivery apps are worth thinking about deeply. Get started here. Links Ghost Kitchens are real. Here are a couple articles about this haunting phenomenon. Here is a history of online meal delivery. Margherita pizza and the origins of modern pizza delivery. Pizza Net circa 1993! The Slow Food Movement doesn’t mean you don’t crave McDonald’s. As Christians in the 21st century, how now should we think about food?

*We need your support to continue the show! If you've listened to more than a few episodes and have learned from our work, please join our Patreon today: www.greendreamer.com/support   The author and editor of multiple influential books such as Making Peace with the Earth, Soil Not Oil, Globalization's New Wars, and Oneness vs. the 1%, Dr. Vandana Shiva is a world-renowned environmental thinker and activist, a leader in the International Forum on Globalisation, and of the Slow Food Movement. She's also the Director of Navdanya International and of the Research Foundation for Science. In this podcast episode, Dr. Shiva sheds light on what philanthrocapitalism is and how this form of charity may not lead to a net benefit for our humanity and ecological wellbeing; how Bill Gates has shown, by his work, that he may be on a quest for a new type of colonization that concerns all of life; and more.   Featured music: American Dream by Raye Zaragoza Episode notes: www.greendreamer.com/261 Solutions-based news: www.greendreamer.com  Instagram: www.instagram.com/greendreamerpodcast

The great global slowdown imposed by the Covid-19 pandemic is forcing a slower pace of life on most of us, whether we like it or not. There's something about hitting the brakes for this amount of time that can feel deeply anxiety-inducing - so we thought we'd use this moment to explore the benefits of taking it nice and slow. In this week's episode, we're investigating the virtues of slowness: learning about the secrets of the world's slowest mammals, exploring the delights of the Slow Food Movement, and hearing how the annual month of Ramadan brings a moment of calm and reflection to Muslim lives. Don't Shoot the Messenger is produced by Haji Mohamed Dawjee, presented by Rebecca Davis, edited by Tevya Turok Shapiro, with original theme music by Bernard Kotze and additional support from Kathryn Kotze. Special thanks to Muhammad Dawjee for providing this week's episode with original music from his soon to be released EP: Otherness. Featured tracks in order of play: Doublespeak Neither Dialect Additional audio: This American Life - Additional reading: All-Day Venison, a slow-food recipe by Tony Jackman

You may have heard of the "Slow Food Movement" or "Slow Travel Movement", but what about the "Slow Dog Movement"? Dog coach Laura Dobb chats to us about slowing down with dogs, how it benefits them and how it can improve our own mental well-being, too. We examine how the way we approach living with dogs has changed over time, and how we can get back to a more natural, present version of life with our canine companions. The Slow Dog Movement: www.facebook.com/groups/slowdogmovement Lala Human Dog Coach: www.lalahumandogcoach.com Pet Dog Trainers of Europe: www.pdte.eu --- Send in a voice message: https://anchor.fm/pdte/message

Show NotesTo purchase Celeste's new book visit https://amzn.to/2PSSZ4X2:45 — Ian welcomes back Celeste to The Better Show.4:14 — Why slowing down and learning to sometimes “do nothing” is a important to our individual health and well-being.8:20 — Ian asks whether the idea of overworking is a cultural phenomenon or if it is just a western trait.10:10 — We learn about the “hedonic treadmill” and how this adaptation of human psychology affects our behaviors towards work, money, and time.12:30 —Celeste shares the story of how she came to a turning point with her work-life balance and how being out of balance deeply affected her health and happiness.18:00 — How the things we do to save time end up costing us time in the long run.19:18 — How the invention of the steam engine completely transformed the way we think about (and value) time.21:21 — If we've adopted all these time saving techniques and technologies, why aren't we working fewer hours each week compared to how we worked 50 years ago?22:54 — Celeste shares things we can do to begin to recapture our time and increase the quality of our lives.23:32 — Why digital communication tends not to save us time.26:20 — Ian asks whether we have to shun technology if we are going to recapture the quality of our lives.28:20 — How multitasking can actually do cognitive damage to your brain.31:11 — Why Celeste makes it a point to throw more parties.32:00 — How the changes that Celeste made in her life really constituted a lifestyle change and how she introduced the change with her friends.34:00—Are we obsessed with researching decisions to death at the expense of actually making the decision?39:50 — The one thing that Celeste recommends people start with in order to make progress on this aspect of their life: do a time audit to see how you are REALLY spending your time.43:01 — Ian asks Darren and March to share their impressions of the interview with Celeste and Darren draws a parallel between Celeste's concept of “doing nothing” and the Slow Food Movement.44:12 — March reflects on the difference between the tool and the implementation of the tool.47:20 — Ian reflects on how he wants more meaning and intention in how he spends his time.49:16 — Darren shares how Celeste's observation of the hedonic treadmill seemed, to him, like a very deep truth about the human condition.50:05 — March offers the suggestion of a well-being audit to get a sense for what things in life cause you happiness and unhappiness.52:14 — Ian shares how Celeste's insights on the history were helpful in giving him an idea of how different generations have different perspectives on their values.55:22 — March reflects on the value of questioning our cultural assumptions about time equaling money.59:47 — The team ends on a note of optimism about the future and our ability to use Celeste's observations to improve our future.Mentions

This week, The Founder Hour is coming to you LIVE from Summit LA19, Summit’s flagship event and the world’s preeminent ideas festival, which went down on November 8-11 in DTLA’s historic Broadway Theatre District!Pat and Posh start off the episode by doing a quick recap of the weekend’s festivities followed by an insightful conversation with Summit co-founder, Elliott Bisnow, and legendary chef Alice Waters, founder of Chez Panisse and the farm-to-table movement in America.Summit, founded in 2008, is a global community of today’s brightest leaders. Through a series of invitation-only events, Summit fosters a global community of entrepreneurs, academics, athletes, artists, astronauts, authors, chefs, engineers, explorers, philanthropists, spiritual leaders, scientists, and beyond.Chez Panisse, founded in 1971 by Alice Waters, is a neighborhood restaurant in Berkeley, CA, famous for its organic, locally grown ingredients and for pioneering California cuisine. Alice, known as the founder of the farm-to-table and slow food movement in America, also started The Edible Schoolyard Project in 1995 which has led the national movement to transform the health and academic experience of students in America and advocated for a sustainable, delicious, free lunch for every student.In this episode, we cover everything from the vision behind Summit as well as Chez Panisse, building communities and widespread movements, fast food vs. slow food, and what can shape the next generation of food consumption.SUBSCRIBE TO TFH NEWSLETTER & STAY UPDATED > http://bit.ly/tfh-newsletterFOLLOW TFH ON INSTAGRAM > http://www.instagram.com/thefounderhourFOLLOW TFH ON TWITTER > http://www.twitter.com/thefounderhourINTERESTED IN BECOMING A SPONSOR? EMAIL US > partnerships@thefounderhour.com

Mette Aamodt, co-founder of Aamodt/Plumb and the Slow Space Movement, joins the show to discuss the Slow Space Movement - inspired by the Slow Food Movement. We discuss costs, process, application to large-scale home builders, and benefits to users and greater society. We also play "What Was That Like?!," asking what was it like to hire your first employee? Project Spotlights: Schindler House by Rudolph M. Schindler | West Hollywood, CA Grand Central Terminal by I. C. Buckhout | New York, NY The Salk Institute by Louis I. Kahn | La Jolla, CA The Kimbell Art Museum by Louis I. Kahn | Fort Worth, TX The Warming Hut by Aamodt/Plumb | Competition Modern Texas Prefab by Aamodt/Plumb | TX Show Music: Intro - "Neon City" by Marten Moses & "Keep Calm and Chill" by Soundroll History - "Fool Me Twice" by Jon Sumner, "Tell You Something" by Rune Dale, and "The Longest Rest" by Alan Ellis Outro - "Keep It" by Dylan Sitts Album artwork: The Warming Hut by Aamodt/Plumb | Competition

We're talking about biodynamic agriculture, the Slow Food Movement, and food equity & education with Paul DeCampo, former director of the Toronto Slow Food chapter, director at Southbrook Winery, and current business developer and educator at George Brown College for International Spirits.

It's another day on our incredible, beautiful and struggling planet. This podcast focuses on the positive impacts people are making as I present Part Two of my Earth Day celebration. Much like the Slow Food Movement, Italy's Slow Wine crusade promotes sustainable practices within the winemaking industry. The Slow Wine Guide features those who operate within those parameters. The 2019 edition contains 370 wineries from Italy, 121 from California, and new this year, 50 Oregon wineries. I chose two from Northern California who have been selected by Slow Wine; Larkmead Family Estate in Calistoga, Napa Valley, and Littorai Wines of Sebastopol, Sonoma County. They're both highly respected in the industry. You'll be impressed with the efforts they put forth to create their exceptional wine. Cheers to that! Happy Earth Day. 

You probably came across the thought provoking videos of the Healthiest Man On Earth! But do you know his story and what led him to start making videos about food? Stop wondering- You found the best source to find out more. Growing up in Cyprus the young Cypriot Nico Panayi often visited New Zealand where his grandfather migrated back in the days. Just stepping into adulthood, the military service was the next duty that Nico had to fulfil. Following the army Nico started his studies with the hope that he would be prepared for a traditionally successful career, so Nico enrolled the University of Manchester as a law student. After receiving his bachelor’s degree in law a year of wondering started because of a misalignment that emerged between his feelings and the very rational world. The wondering started first only in book shops and meetups in London. But being open and aware of signs that resonated with his heart Nico ended up on an agroecological farm somewhere south of Devon (UK). Nico visited and spent some time with 10-12 agroecology/permaculture focused communities in the region. During this time, he gained a real hands-on experience about how life on the farms is. Milking a cow for the first time or experiencing how much does it actually take to grow a tomato gave him a totally different perspective on food and life in general. Moreover he got exposed to the lifestyle of professionals who really walk their talk and live their life while being involved from farm scale to all the way to work on EU level. As Nico was exposed to different side of things both on the practical and theoretical level he has learned about various initiatives and movements such as: La Via Campesina a worldwide peasant movement or Schumacher Collage which is an educational institution that provides cutting-edge learning relating to ecology and sustainability. By the end of his wandering year, Nico miraculously ended up at Wageningen University being enrolled as a student of the Organic Agriculture Programme. In Wageningen his perception and understanding of relations between nature, human and food broadened enormously and made him aware of many important but sometimes hidden connections we have with nature and each other through food. Nico believes that education and communication about food related topics should be engaging, energetic, attractive and thought provoking. That is why he started his project and artistic journey as the Healthiest Man on Earth. His mission on a scientific language is: To increase the public understanding of food system This study will be conducted in collaboration with the University of Gastronomic Sciences in Turin which is also a centre of the worldwide known Slow Food Movement. Let’s tune in and listen/watch the story of Nico Panayi AKA Healthiest Man On Earth and follow him on social media. Useful links: Watch the full episode here: youtu.be/SkUtQCucFxA Wachama's website: www.wachama.org/ Wachama on Facebook: www.facebook.com/wachamatribe/ Slow food movement: www.slowfood.com/ University of Gastronomic Sciences: www.unisg.it/en/ La Via Campesina International Peasant’s Movement viacampesina.org/en/ Schumacher College www.schumachercollege.org.uk/

Countrywide takes you outside the cities into regional Australia, talking about the food you eat

https://entrearchitect.com/wp-content/uploads/2018/03/Mette2016bwsmall.jpg ()The Slow Space Movement with Mette Aamodt of Aamodt Plumb Architects “In 1986 Carlo Petrini protested the opening of a McDonald's restaurant in Piazza di Spagna, Rome and launched the Slow Food Movement. Carl Honoré explains in his book, In Praise of Slowness, that Slow Food stands for everything that McDonalds does not: fresh, local, seasonal produce; recipes handed down through the generations; sustainable farming; artisanal production; leisurely dining with family and friends. But ultimately the movement is about the sensual pleasures of food. Thirty years after Carlo's protest, organic produce, artisanal cheeses and craft beer are everywhere. Foodies flock to ever more specialized restaurants serving only food cultivated in their own backyards. Whole Foods is considered mass market and Michelle Obama is promoting farm-to-table in public schools. Carlo should be proud. He saved food! Since then, the http://aamodtplumb.com/slow-space-movement/ (Slow Movement) has touched almost every industry except ours. Slow Cities. Slow Aging. Slow Religion. Slow Cinema. Slow Education. Slow Sex. Slow Medicine. Slow Fashion. Slow Parenting. Slow Travel. Architecture, design and the building industry are conspicuously absent from the list. We find that strange. So we decided to do something.” – http://aamodtplumb.com/slow-space-movement/ (Slow Space Movement) This week at EntreArchitect Podcast, The Slow Space Movement with Mette Aamodt of Aamodt Plumb Architects. Background Mette Aamodt is an architect, CEO and cofounder of Aamodt Plumb, an architecture, interiors, and construction firm in Cambridge, Mass. She’s a former AIA member, a design activist, and cofounder of the Slow Space Movement to promote good, clean, and fair buildings for all. She publishes biweekly thought pieces on her blog, http://SlowSpace.org (SlowSpace.org), to explore ideas around slow space and slow architecture. She’s a mother of two with her husband and partner, Andrew Plumb. She was diagnosed with MS in 2002 upon graduation from Harvard’s GSD. Origin Story Mette’s story goes back to her parents, who did not want her to be an architect. Her father was an architect, and her parents taught her that architecture was a very hard business. She remembers the highs and lows and recessions. She found her way to architecture through a long path through urban planning and ending up at the GSD. When she graduated, she was diagnosed with MS. There she also met her husband and partner, Andrew. A week before her thesis review, she went blind in one eye and couldn’t hold the exactor to cut her model. Thinking it was stress, she pressed on. When she went to the doctor, she realized it was worse than she t thought. Mette and Andrew were starting their careers as architects with this horrible diagnosis and no idea how it was going to affect them. They were unsure of what to do because they believed in the power of architecture to make an impact on people’s lives, but they saw how much it sucked to be an architect and what little value society places on architecture. They were faced with a dilemma: how could they do good work, have a good life, and make a good living? Since then, the challenge has been to work to balance all three of those things. After a few years of working, they were lucky enough to start their own firm to figure out how to do things differently. How could they run their firm that was different from the way all the other architects were doing? How could they persevere to their triple threat: good work, good life, good money. They began looking at other business models for good examples of how to run a company well. Through trial and error and their own learning, effort, and mistakes, they’ve gotten to where they are today. There’s no status quo, they’re constantly innovating on

Taking school lunches very seriously. In This Podcast: When you have a passion for food and teaching and helping your community as well as being creative and you find a group that melds all three, then you are going to find great pleasure in sharing about this group. Chef Molly Beverly tells us about Slow Food USA and their concept of changing our mindset about school lunches. We hear about The Ark of Taste, Food Literacy, and the Slow Food Movement.  Don't miss an episode! Click here to sign up for podcast updates or visit www.urbanfarm.org/podcast Chef Molly is Prescott, Arizona's creative food activist and teacher. As Prescott College Food Service Director and Chef for 9 years, she built the food service into a showcase of sustainable, educational, and tasty food. Molly has taught cooking since 1976 to adults and children at Prescott and Yavapai Colleges, most recently Edible and Delicious Science for Kids. She is a regular writer for Edible Phoenix and she operates a small organic farm and catering business. As Chair of Slow Food Prescott, she champions school gardens and sustainable food education. Go to www.urbanfarm.org/slowfoodprescott for more information and links on this podcast, and to find our other great guests.

The Chef of Change, Joshna Maharaj is Canada's answer to culinary community activism. Joshna discusses the Slow Food Movement and her role informing Canadians on how their cities and institutions can change their food choices for a healthier future. Joshna's Brand-New Website Joshna's Socials Twitter Instagram Facebook

Jody Osmund of Cedar Valley Sustainable Farm and CSA returns to The Mike Nowak Show to talk about the practical and political achievements of the Slow Food Movement.

On this week's episode of Eat Your Words, host Cathy Erway is joined by writer Adam Federman, author of Fasting and Feasting: The Life of Visionary Food Writer Patience Gray. Federman tells the remarkable―and until now untold―life story of Patience Gray, author of the celebrated cookbook Honey from a Weed. Gray lived in a remote area of Puglia in southernmost Italy. She lived without electricity, modern plumbing, or a telephone, grew much of her own food, and gathered and ate wild plants alongside her neighbors in this economically impoverished region. Her influence, particularly among chefs and other food writers, has had a lasting and profound effect on the way we view and celebrate good food and regional cuisines. Gray’s prescience was unrivaled: She wrote about what today we would call the Slow Food movement―from foraging to eating locally―long before it became part of the cultural mainstream. Eat Your Words is powered by Simplecast

The American identity has never remained constant or uncontested, and the same goes for our food. Mitchell Davis, Executive Vice President of the James Beard Foundation, leads a discussion with chefs who are bringing immigrant cuisines to the forefront of the American restaurant scene. Representing the frictions yet “beautiful tapestry” that explicates both the diversity and complexities of American cuisine, chefs Alon Shaya, Dana Rodriguez, and Sonya Kharas share their experiences with the audience as they attempt to decipher their roles in the restaurant world as influencers of American food culture.

The epicurean adventurer/chief gourmand behind The Dalkey Food Company is Ivan Varian, a Ballymaloe-trained chef. His food odyssey began as a child growing up in Dalkey where he watched as his father brought freshly-caught fish and game to the table. His mother, a great cook and gardener, was also an influence on Ivan's growing love for cooking. His parents passions for self-sufficiency rubbed off and Ivan holds dear the matching principles of the Slow Food Movement.Joseph has a weekly radio show speaking to business owners about that makes them tick and how they got started in business. Each week Joseph has an expert from around the world discussing digital marketing platforms and sharing tips and advice with his listeners.If you are looking for ways to market you business  go to www.Harrismyers.com and book a consultation.Download our free eBook and discover how to unleash the power of your website and transform your sales and marketing.Get in touch - we'd love to hear from you! Click Here See acast.com/privacy for privacy and opt-out information.

Chinese-American philosopher and civil rights legend Grace Lee Boggs turned 100 this summer. She has been at the heart and soul of a largely hidden story inside Detroit’s evolution from economic collapse to rebirth. We traveled in 2011 to meet her and her community of joyful, passionate people reimagining work, food, and the very meaning of humanity. They have lessons for us all.

Grace Lee Boggs was a philosopher and a civil rights leader and a founder of the James and Grace Lee Boggs Center. She authored the book “Living for Change: An Autobiography.” This interview is edited and produced with music and other features in the On Being episode “Grace Lee Boggs — A Century in the World.” Find more at onbeing.org.

Stephanie Georgieff, host of the Real Food Empire podcast, tells us about the Slow Food Movement and the culinary scene in Macedonia. We discuss the origins of pizza, the U.S. Farm Bill, and McDonald's in Macedonia.

This episode is dedicated to the Slow Food Movement. Join me and Gino De Blasio as we discuss why the Slow Food Movement is essential to Italy and why fast-food has a place but not a home in Italy.

Owner of the Ballymaloe Cookery School in Shanagarry, Co Cork, Ireland, Darina Allen is a teacher, food writer, newspaper columnist, cookbook author and television presenter. The Ballymaloe Cookery School is situated on her family’s organically run farm, and they believe that good food, good health and good farming practices are an inseparable part of the same process. Darina was the founder of some of the first farmers markets in Ireland, is a tireless advocate for artisan producers, and is involved on an ongoing basis in helping set up new markets. The winner of countless awards for her leadership in slow food and sustainability, she is currently chair of the Middleton Farmers Market, is a councillor for Ireland in the Slow Food Movement and President of the East Cork Convivium of Slow Food. This program has been brought to you by Fairway Market. “We have to shock people out of thinking that food is something that comes wrapped in plastic off a supermarket shelf.” — Darina Allen on Greenhorn Radio

What staple food feeds over 500 million people, and is gluten-free? Answer- the manioc root, and it’s this week’s topic on A Taste of the Past. Linda Pelaccio sits down with Teresa Corção, chef/owner of O Navegador restaurant and co-founder of Instituto Maniva- a group that promotes the heritage root called manioc. She is an active governing member of Slow Food Brazil, and has been honored by IACP with a Humanitarian of the Year award. Sara B. Franklin is also in the studio. A writer, oral historian, and multi-media storyteller, Sara is co-writing The Manioc Route cookbook with Teresa. Also joining Linda is Margarida Nogueira, co-founder of Instituto Maniva with Teresa, and founder of Slow Food Brazil. Tune in to hear about the upcoming cookbook, The Manioc Route, and how it combines cooking with history, culture, and emotion. Did you know that the manioc has been in the upper Amazon Valley since 7,000 B.C.E.? Or that the manioc is naturally poisonous? All these facts and more on this week’s A Taste of the Past. Be sure to get more information about the Manioc Route and visit their Kickstarter on Facebook. Watch a clip from Seu Bené Vai Pra Italia, a film about manioc flour producer Benedito Batista da Silva. This program is sponsored by Hearst Ranch. “There’s so much cultural history around this root, and it’s delicious.” —Sara B. Franklin on A Taste of the Past “Food is affection, culture, and heritage.” “Peruvian people had brought all types- over 2,000 varieties- of potatoes and today in Lima you can find lots of varieties of potatoes, and maybe this can be an example of how you can take an underestimated a staple and make it a gourmet food.” —Teresa Corção on A Taste of the Past “When I discovered the Slow Food Movement on the Internet, I fell in love with the philosophy” — —Margarida Nogueira on A Taste of the Past

What started twenty plus years ago as a regional eco-gastronomic movement in northern Italy has grown to become a world wide peaceful revolution for change with over 100,000 members in 160 countries. To quote founder Carlo Petrini: “Human greed has destroyed our soil fertility, water, biodiversity. The Earth is not an infinite resource. We need to strengthen the true drivers of sustainable farming, small and medium sized farmers.” Petrini argues that the key to changing the way we produce food is through “glocal” action – linking up local initiatives using technology to create a global force, the “multi-nationals for tomorrow.” Slow Food Southern Alberta is committed to educate people about traditional and wholesome means of food production. Slow Food connects producers and co-producers; educates consumers, including children, through tasting workshops and community gardens; and help to protect biodiversity by providing better knowledge of and control over what we eat and how it is produced. Speaker: Jacqueline L. Chalmers Jacqueline Chalmers is the founder and president of Slow Food Southern Alberta. She was chosen to attend the international conference of Slow Food – “Terra Madre” in 2010 in Turin, Italy. Six thousand people from all over the world attended; workshops and seminars were translated into six languages, making it feel like United Nations of Food. The conference fuelled her on-going passion to do the utmost to protect and respect Mother Earth thus ensuring that everyone in the world has access to good, clean, fair food. Jackie and her family live west of Claresholm on the historic New Oxley Ranche. They raise garlic commercially and their produce can be found in all Calgary Co-ops and is served in many of the restaurants in southern Alberta that feature local producers.

What started twenty plus years ago as a regional eco-gastronomic movement in northern Italy has grown to become a world wide peaceful revolution for change with over 100,000 members in 160 countries. To quote founder Carlo Petrini: “Human greed has destroyed our soil fertility, water, biodiversity. The Earth is not an infinite resource. We need to strengthen the true drivers of sustainable farming, small and medium sized farmers.” Petrini argues that the key to changing the way we produce food is through “glocal” action – linking up local initiatives using technology to create a global force, the “multi-nationals for tomorrow.” Slow Food Southern Alberta is committed to educate people about traditional and wholesome means of food production. Slow Food connects producers and co-producers; educates consumers, including children, through tasting workshops and community gardens; and help to protect biodiversity by providing better knowledge of and control over what we eat and how it is produced. Speaker: Jacqueline L. Chalmers Jacqueline Chalmers is the founder and president of Slow Food Southern Alberta. She was chosen to attend the international conference of Slow Food – “Terra Madre” in 2010 in Turin, Italy. Six thousand people from all over the world attended; workshops and seminars were translated into six languages, making it feel like United Nations of Food. The conference fuelled her on-going passion to do the utmost to protect and respect Mother Earth thus ensuring that everyone in the world has access to good, clean, fair food. Jackie and her family live west of Claresholm on the historic New Oxley Ranche. They raise garlic commercially and their produce can be found in all Calgary Co-ops and is served in many of the restaurants in southern Alberta that feature local producers.

What started twenty plus years ago as a regional eco-gastronomic movement in northern Italy has grown to become a world wide peaceful revolution for change with over 100,000 members in 160 countries. To quote founder Carlo Petrini: “Human greed has destroyed our soil fertility, water, biodiversity. The Earth is not an infinite resource. We need to strengthen the true drivers of sustainable farming, small and medium sized farmers.” Petrini argues that the key to changing the way we produce food is through “glocal” action – linking up local initiatives using technology to create a global force, the “multi-nationals for tomorrow.” Slow Food Southern Alberta is committed to educate people about traditional and wholesome means of food production. Slow Food connects producers and co-producers; educates consumers, including children, through tasting workshops and community gardens; and help to protect biodiversity by providing better knowledge of and control over what we eat and how it is produced. Speaker: Jacqueline L. Chalmers Jacqueline Chalmers is the founder and president of Slow Food Southern Alberta. She was chosen to attend the international conference of Slow Food – “Terra Madre” in 2010 in Turin, Italy. Six thousand people from all over the world attended; workshops and seminars were translated into six languages, making it feel like United Nations of Food. The conference fuelled her on-going passion to do the utmost to protect and respect Mother Earth thus ensuring that everyone in the world has access to good, clean, fair food. Jackie and her family live west of Claresholm on the historic New Oxley Ranche. They raise garlic commercially and their produce can be found in all Calgary Co-ops and is served in many of the restaurants in southern Alberta that feature local producers.

Slow Food aims to be everything fast food is not. It's slow — in the making and the eating. It's fresh — not processed. It's from neighborhood farms and stores — not from industrial growers. Guests Kristin Perry (creator of The Kitchen Potager) and Jerry Fritz (author Lessons From Linden Hill: Design Tips and Planning Pointers, landscape wizard, farmers market owner, and guest on Martha Stewart Living) tell how you can get back to the earth and local foods, even if you live a busy life in a big city.

Slow Food aims to be everything fast food is not. It’s slow — in the making and the eating. It’s fresh — not processed. It’s from neighborhood farms and stores — not from industrial growers. Guests Kristin Perry (creator of The Kitchen Potager) and Jerry Fritz (author, landscape wizard, farmers market owner, and guest on Martha Stewart Living) tell … Read more about this episode...

Michael Escheveste is a student of food -- he is currently attending the Culinary Academy run by College of the Redwoods, loves to cook himself, and wants to share the mission of the Slow Food Movement with others in Humboldt County. The events that Slow Food Humboldt has planned have involved the savoring of many locally produced foods. Produced and hosted by Jennifer Bell, khsu.org