Podcasts about spike gjerde

Ever dream about moving to a Homestead? In today's episode, we're talking to Jade Miles of Black Barn Farm. Jade is the author of FUTURESTEADING, a practical and inspirational guide to living in a way that values tomorrow and the host of a podcast by the same name. Futuresteading is grounded in a slower, simpler, steadier existence as the first step – one that's healthier for humans and the planet. In addition, Jade runs Black Barn Farm with her husband and their three children, inspired by their belief in building a localized fair food system. Topics Discussed: Jade tells us about her background and journey to Black Barn Farm Jade and her husband Charlie's commitment to land stewardship and local food systems Experiencing the 2019-2020 fires in Australia Governmental vs. individual responsibility in addressing the global environmental issues Diversity and Permaculture at Black Barn Farm as a “beyond organic” orchard, an educational resource, a nursery, a local food provider and a working homestead for Jade and her family Farm Scale permaculture Futuresteading is about “...assessing whether or not the decision that you make will have an outcome that is regenerative, sustainable or degenerative.”  Growing Mountain Pepper, an indigenous bush food Connecting with the indigenous First Nations people of the land Educational opportunities at Black Barn Farm include school and upskilling workshops  Sustainable Table Futuresteading the book  Futuresteading the podcast More information on the indigenous tribes discussed: Pallanganmiddang people Pangerang Learn more about the Mad Agriculture program! More information on Steward Check out our podcast with Dan Miller and Spike Gjerde of Steward! Connect with Jade: Instagram Facebook This Episode is Sponsored by Ettitude: ettitude.com/thegooddirt ^Use code THEGOODDIRT for $25 off your first order! About Lady Farmer: Our Website @weareladyfarmer on Instagram Join The Lady Farmer ALMANAC Leave us a voicemail! Call 443-459-1950 and ask a question or share what the good dirt means to you! Email us at thegooddirtpodcast@gmail.com Original music by John Kingsley. Our technical partner for this series is CitizenRacecar, Post-Production by Alex Brouwer and José Miguel Baez, Coordinated by Gabriela Montequin and Mary Ball. The Good Dirt is a part of the Connectd Podcasts Network. Statements in this podcast have not been evaluated by the Food and Drug Administration and are not to be considered as medical or nutritional advice. This information is not intended to diagnose, treat, cure or prevent any disease, and should not be considered above the advice of your physician. Consult a medical professional when making dietary or lifestyle decisions that could affect your health and well-being.

Ever dream about moving to a Homestead? In today's episode, we're talking to Jade Miles of Black Barn Farm. Jade is the author of FUTURESTEADING, a practical and inspirational guide to living in a way that values tomorrow and the host of a podcast by the same name. Futuresteading is grounded in a slower, simpler, steadier existence as the first step – one that's healthier for humans and the planet. In addition, Jade runs Black Barn Farm with her husband and their three children, inspired by their belief in building a localized fair food system. This Episode is Sponsored by Ettitude: ettitude.com/thegooddirt ^Use code THEGOODDIRT for $25 off your first order! Topics Discussed: Jade tells us about her background and journey to Black Barn Farm Jade and her husband Charlie's commitment to land stewardship and local food systems Experiencing the 2019-2020 fires in Australia Governmental vs. individual responsibility in addressing the global environmental issues Diversity and Permaculture at Black Barn Farm as a “beyond organic” orchard, an educational resource, a nursery, a local food provider and a working homestead for Jade and her family Farm Scale permaculture Futuresteading is about “...assessing whether or not the decision that you make will have an outcome that is regenerative, sustainable or degenerative.”  Growing Mountain Pepper, an indigenous bush food Connecting with the indigenous First Nations people of the land Educational opportunities at Black Barn Farm include school and upskilling workshops  Sustainable Table Futuresteading the book  Futuresteading the podcast More information on the indigenous tribes discussed: Pallanganmiddang people Pangerang Learn more about the Mad Agriculture program! More information on Steward Check out our podcast with Dan Miller and Spike Gjerde of Steward! Connect with Jade: Instagram Facebook This Episode is Sponsored by Ettitude: ettitude.com/thegooddirt ^Use code THEGOODDIRT for $25 off your first order! About Lady Farmer: Our Website @weareladyfarmer on Instagram Join The Lady Farmer ALMANAC Leave us a voicemail! Call 443-459-1950 and ask a question or share what the good dirt means to you! Email us at thegooddirtpodcast@gmail.com Original music by John Kingsley. Our technical partner for this series is CitizenRacecar, Post-Production by Alex Brouwer and José Miguel Baez, Coordinated by Gabriela Montequin and Mary Ball. The Good Dirt is a part of the Connectd Podcasts Network. Statements in this podcast have not been evaluated by the Food and Drug Administration and are not to be considered as medical or nutritional advice. This information is not intended to diagnose, treat, cure or prevent any disease, and should not be considered above the advice of your physician. Consult a medical professional when making dietary or lifestyle decisions that could affect your health and well-being.

Spike Gjerde was born in Iowa farm-country, and though he was late arriving at his decision to cook for a living, he clearly brought that Midwestern sense of the land with him to the East Coast.His restaurants in Baltimore benefit from his close relationships with farmers and fishermen in and around the Chesapeake Bay. He has degrees in philosophy and Chinese, but now runs a variety of food-related businesses in Baltimore, including his Woodberry Kitchen restaurant, which earned him the James Beard Foundation's mid-Atlantic best chef award in 2015.The Truth In This ArtThe Truth In This Art is a podcast interview series supporting vibrancy and development of Baltimore & beyond's arts and culture. Mentioned in this episode:Woodberry Kitchen To find more amazing stories from the artist and entrepreneurial scenes in & around Baltimore, check out my episode directory. Stay in TouchNewsletter sign-upSupport my podcastShareable link to episodePhotograph by Stephen Voss ★ Support this podcast ★

Separately, Dan Miller and Spike Gjerde knew that they needed to find a way to support regenerative farmers and producers using their own natural talents and expertise. Dan's family had been farming in the Chesapeake Bay since the late 1800s, but he never understood how a region could have what appears to be a thriving agricultural system while also struggling economically. Meanwhile, Spike wanted to start a new restaurant concept that focused on growing seasons and local sourcing. It wasn't until Dan created Steward, a platform that enables people to fund regenerative agriculture, that the two found each other and realized their shared passion.  Dan and Spike define regenerative agriculture as a system of farming principles and practices that seeks to rehabilitate and enhance the entire ecosystem of the farm by placing a heavy premium on soil health. The benefits of this kind of farming practice seem obvious, but individuals and families running regenerative farms often achieve such small profit margins that they can't invest in the equipment, training, and labor that allows them to scale. Dan hopes Steward will change that by allowing people to make small or large contributions to regenerative farms in their area. In turn, investors receive all of the environmental benefits while also making a competitive return on their investment. When your local farms are thriving, you can taste the difference. That's why Spike has broken with traditional restaurant conventions and plans his menu with the seasons. You won't find lemons in your water at Woodberry Kitchen, but what you will get is food that supports everyone in the production chain. He encourages us to ask "How much does this really cost?" when we are tempted to question the high prices of local goods. Join us in this week's episode of The Good Dirt Podcast to learn more. Listen to the episode on Apple Podcasts, Spotify, Podchaser, Simplecast, Podtail, or on your favorite podcast platform. Topics Covered: Regenerative Agriculture Human Scale Farming Community-Supported Agriculture(CSA) Sustainable Agriculture Grower Lending Resources Mentioned: Steward Woodberry Kitchen Aggie Bond Program - Business Oregon Chesapeake Bay Program Fisheye Farms Roundup (herbicide) - Wikipedia Guest Info Connect with Dan Miller on LinkedIn and Twitter. Connect with Spike Gjerde on LinkedIn and Instagram. Follow Us: Our Website Instagram

Separately, Dan Miller and Spike Gjerde knew that they needed to find a way to support regenerative farmers and producers using their own natural talents and expertise. Dan's family had been farming in the Chesapeake Bay since the late 1800s, but he never understood how a region could have what appears to be a thriving agricultural system while also struggling economically. Meanwhile, Spike wanted to start a new restaurant concept that focused on growing seasons and local sourcing. It wasn't until Dan created Steward, a platform that enables people to fund regenerative agriculture, that the two found each other and realized their shared passion.  Dan and Spike define regenerative agriculture as a system of farming principles and practices that seeks to rehabilitate and enhance the entire ecosystem of the farm by placing a heavy premium on soil health. The benefits of this kind of farming practice seem obvious, but individuals and families running regenerative farms often achieve such small profit margins that they can't invest in the equipment, training, and labor that allows them to scale. Dan hopes Steward will change that by allowing people to make small or large contributions to regenerative farms in their area. In turn, investors receive all of the environmental benefits while also making a competitive return on their investment. When your local farms are thriving, you can taste the difference. That's why Spike has broken with traditional restaurant conventions and plans his menu with the seasons. You won't find lemons in your water at Woodberry Kitchen, but what you will get is food that supports everyone in the production chain. He encourages us to ask "How much does this really cost?" when we are tempted to question the high prices of local goods. Join us in this week's episode of The Good Dirt Podcast to learn more. Listen to the episode on https://podcasts.apple.com/us/podcast/the-good-dirt/id1492217846 (Apple Podcasts), https://open.spotify.com/show/2lpelAmHPGbMVdOOpxhxTo (Spotify), https://www.podchaser.com/podcasts/the-good-dirt-981565 (Podchaser), https://the-good-dirt.simplecast.com/ (Simplecast), https://podtail.com/en/podcast/the-good-dirt/ (Podtail), or on your favorite podcast platform. Topics Covered: Regenerative Agriculture Human Scale Farming Community-Supported Agriculture(CSA) Sustainable Agriculture Grower Lending Resources Mentioned: https://gosteward.com/ (Steward) https://www.woodberrykitchen.com/ (Woodberry Kitchen) https://www.oregon4biz.com/How-We-Can-Help/Finance-Programs/Aggie-Bond/ (Aggie Bond Program - Business Oregon) https://www.chesapeakebay.net/ (Chesapeake Bay Program) https://fisheyefarms.com/ (Fisheye Farms) https://en.wikipedia.org/wiki/Roundup_(herbicide) (Roundup (herbicide) - Wikipedia) Guest Info Connect with Dan Miller on https://www.linkedin.com/in/dan-miller-0a41357/?originalSubdomain=uk (LinkedIn) and https://twitter.com/GoSteward?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor (Twitter). Connect with Spike Gjerde on https://www.linkedin.com/in/spike-gjerde-13aa08b1/ (LinkedIn) and https://www.instagram.com/woodberrykitchen/?hl=en (Instagram). Follow Us: https://lady-farmer.com/blogs/the-good-dirt-podcast (Our Website) https://www.instagram.com/thegooddirtph/ (Instagram)

Restaurants all over the world have been forced to close their doors or shift to takeout-only service in the wake of COVID-19.  This week we learn how a range of food workers have adapted to the pandemic.  Jenny Goodman and Alex McCrery from Opening Soon discuss mental health in the food industry with Kat Kinsman, senior editor Food and Wine Magazine. Lisa Held from The Farm Report and chef Spike Gjerde speak about how farmers have responded COVID-19. Snacky Tunes’ Darin Bresnitz interviews Helen Rosner of The New Yorker about her efforts to support restaurants and how listeners can help.  We finish with a segment from a special episode of The Line where host Eli Sussman talks to chefs and restaurant owners from across the country, like Hannah Jacobs of Babydudes, about the difficult decisions that COVID-19 has forced them to make.  Meat and Three is powered by Simplecast.

In this episode, recorded at an empty Woodberry Kitchen in Baltimore, host Lisa Held talks to chef, restaurateur, and local food advocate Spike Gjerde. They discuss how the shuttering of restaurants like his is affecting farmers, food workers, and many others across the robust regional food system.The Farm Report is powered by Simplecast.

David Donnelly interviews James Beard award-winning chef Spike Gjerde at his masterpiece of a restaurant known as Woodberry Kitchen.  Spike discusses the driving philosophy behind Woodberry, his adamant support for localized farming, the growing problem of America's industrial food complex, and how the farmers he works with inspire hope for a sustainable future. Visit www.CalltoMinds.com for video clips and more details on this episode.  

Kiko kicks off a long-awaited series examining food offerings in hotels, hospitals and prisons. In conversation with Spike Gjerde of A Rake's Progress in the Line Hotel DC and Jessi Silverman of Center for Science in the Public Interest's report on hotel food, we explore why food served in institutions lacks the transparency of sourcing, accountability to nutrition and standards of flavor that we expect elsewhere...and what is being done about it.

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

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

Chef Spike Gjerde sits down for an intimate conversation with culinary legend Chef Daniel Boulud. Daniel is Chef-Owner of 7 restaurants in New York City and 6 in national and international destinations, as well as the Feast & Fêtes catering company.

This episode will be on foraging in the mid-Atlantic area and features two longtime foragers, Jeff Long and Tom Mueller. Jeff has been an amateur mycologist for 30 years. He has been foraging mushrooms for 30 years and truffle hunting for almost 8 years now.  He is past president of the Mycological Association of Washington, DC and is currently the only living lifetime honorary member of that organization.  Jeff also lectures and speaks about mushrooms and truffles at least a couple of times a year.  Tom Mueller, Wild Edible Forager is a CIA trained chef and co-owner of a catering company for 25 years focusing on local and organic ingredients before it was in vogue.  A lifetime of enjoying nature, Tom started foraging for mushrooms in the late 1980’s and began providing to restaurants in 2012.  Tom has been foraging full time since 2017 focusing on wild mushrooms (about 65 varieties) and wild edibles including ramps, wild asparagus and spice bush berries. ORIGINS is powered by Simplecast.

This ORIGINS episode will be about the future of fish farming as well as its current status. Our panel consists of Jillian Fry, TJ Tate, Mark Ely and Jesse Blom. Jillian Fry directs the Seafood, Public Health & Food Systems Project at the Johns Hopkins Center for a Livable Future. The project aims to increase awareness, expand the relevant evidence base, and advance policy goals in support of a healthy, equitable, and sustainable supply of farmed and wild seafood products. Jillian is a researcher and educator who believes in the importance of effective science communication. She received her Master’s of Public Health degree from the University of New Mexico and doctorate from the Johns Hopkins Bloomberg School of Public Health. Jesse Blom is an educator with a great interest in agriculture and the environment. He uses aquaponics, the symbiotic production of fish and plants, and other forms of urban agriculture, as teaching tools for people of all ages at the Food System Lab @ Cylburn. Jesse received an M.S. in Freshwater Sciences from University of Wisconsin-Milwaukee and a B.A. in Cultural Anthropology from Dartmouth College. Mark Ely is the owner of Limestone Springs Preserve located in Lebanon County, Pennsylvania. Limestone Springs is the largest private aquaculture facility in Pennsylvania. They grow Rainbow trout for their recreational fishing preserve located on its 25 acre farm, also for private stocking, and they process trout for the food industry. Mark currently sits on the PennAg Industries (PA aquaculture trade association) and the US Trout Farmers Assoc. board of directors. June will mark his 30th year in the aquaculture industry. Tj Tate is the Founder of Seafood.Life a strategic company focused on the defining, implementing and executing solutions to secure the future needs of our seafood consumption. TJ’s goal is to unify cross-sector messaging regarding responsible aquaculture on a global scale. TJ is rooted in her beliefs that a responsible ecosystem of wild and farmed seafood holds the power to change our futures and attain goals of food security, economic gains and maintaining cultural connections to the ocean. TJ has worked in the world of fisheries for over 18 years beginning her career in Aquaculture and fisheries working at Hubbs Research Institute. She was previously the Director of Seafood Sustainability for the National Aquarium, Founder and Director of the first brand of responsibly harvested and traceable wild caught fish from the Gulf of Mexico called Gulf Wild. ORIGINS is powered by Simplecast.

Today (Monday, February 19, 2018), we’re talking – and drinking – every aspect of coffee with one of the world’s foremost authorities on a cup o’ Joe and its impact on us and the people who grow it for us, food journalist and author Michaele Weissman. In 2008 Michaele published her groundbreaking book, God in a Cup: the Obsessive Quest for the Perfect Coffee, and a lot of other fine work since – always on the subject of coffee. And we’re going to talk about it all … over several cups of Spike Gjerde’s awesome coffee made at Counter Culture Coffee in DC’s Line Hotel.

Our discussion tonight will be on natural sweeteners. We are delighted to welcome Joseph and Margaret-Ann Burkholder, who are the owner/farmers of Compass Winds Sorghum, based in Dayton, Virginia, outside of Harrisonberg. Sorghum can be grown either for grain or for crushing into molasses. “Sorghum moved west over the Blue Ridge with the pioneers,” says Joseph. “It was more adaptable to our climate than sugar cane, and it became the first sustainable sweetener of the frontier.”   Our other panelist is Chris Krantz who is the owner of the HT Krantz Honey Company in Frederick, Maryland.  Chris started his company with 2 hives and now has close to 400. His focus is mainly on bulk honey, package bees and honeybee queens. Their queen bee mating program is at the heart of their success. You’ll also hear from Alex Weiss from Caledonia Spirits who provided us with our punch this evening. Alex started his journey into distilled spirits via a degree in Botany and a fierce love and respect for agriculture and the relationships humans forge with their environment. After a two year stint studying this subject in China, Alex moved to New York City and began managing sales for a grass-fed beef producer in Central NY. Eventually, Alex was approached by the founder and master beekeeper for Caledonia Spirits to come on board as a Brand Ambassador, becoming the Sales Director a year later and helping to grow the distribution footprint to 29 States and five countries.  Currently, Caledonia Spirits employs more than 40 people in Vermont and up and down the East Coast, while making a positive impact on our community and agricultural landscape. ORIGINS is powered by Simplecast.

Spike Gjerde welcomes the legendary Alice Waters for a special episode of ORIGINS.

Chef Spike Gjerde is joined by the legendary Alice Waters on a special episode of ORIGINS. Alice Waters is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local sustainable agriculture for over four decades. In 1995 she founded the Edible Schoolyard Project, which advocates for a free school lunch for all children and a sustainable food curriculum in every public school. She has been Vice President of Slow Food International since 2002. She conceived and helped create the Yale Sustainable Food Project in 2003, and the Rome Sustainable Food Project at the American Academy in Rome in 2007. Her honors include election as a Fellow of the American Academy of Arts and Sciences in 2007; the Harvard Medical School’s Global Environmental Citizen Award, which she shared with Kofi Annan in 2008; and her induction into the French Legion of Honor in 2010. In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act, and that the table is a powerful means to social justice and positive change. Alice is the author of fifteen books, including New York Times bestsellers The Art of Simple Food I & II and The Edible Schoolyard: A Universal Idea.

Michael is a noted culinary and cultural historian and the creator of AFROCULINARIA, the first blog devoted to African American historic foodways and their legacies. He has been honored by FIRSTWEFEAST.com as one of the twenty greatest food bloggers of all time and named one of the “Fifty People Who Are Changing the South”, by Southern Living magazine and one of the “Five Chetavists to Watch” by TakePart.com. Michael’s work has appeared in EBONY, the GUARDIAN and on NPR. He is also a Smith fellow with the Southern Foodways Alliance, a TED fellow and speaker and the first Revolutionary in Residence at the Colonial Williamsburg Foundation. His recently published book won the 2018 James Beard Foundation’s Book of the Year award. The book explores the history of southern cuisine and is entitled: The Cooking Gene: A Journey Through African-American Culinary History in the Old South. ORIGINS is powered by Simplecast.

A Rake's Progress is a series of paintings by Hogarth, an English Painter. It's also renowned chef/restauranteur Spike Gjerde's ambitious new restaurant at The LINE Hotel. Spike is a passionate extremist when it comes to sustainability and a perfectionist when it comes to food. From canning techniques to energy efficient kitchen equipment (A Rake's Progress will feature a wood-burning hearth), Spike dishes on his values and inspirations in a quick edited conversation with Full Service Radio.

Tonight’s episode will take a look at coffee, the drink that fuels most us every day. Our panelists are Miguel Mateo, Getu Bekele and Lenore Yerkes. Miguel is the sales and export manager for Manos Campesinas, an umbrella organization that works with 8 grassroots organizations of four different geographic departments: San Marcos, Quetzaltenango, Retalhuleu and Sololá. Overall, Manos Campesinas represents 1,073 individual members, all of them small coffee producers. Many, but not all, these small farmers are producing organic coffees. Getu is the Ethiopia and East Africa Supply Chain Manager for Counter Culture Coffee. An agronomist based in Addis Ababa, he is an expert in Ethiopian coffee varieties. Lenora Yerkes is Counter Culture Coffee’s wholesale support representative. She will provide stateside context for how Counter Culture Coffee continues their sustainability efforts and quality control. ORIGINS is powered by Simplecast.

Our panelists include Sarah Gordon and Sheila Fain, owners and founders of Gordy’s Pickle Jar; Meaghan and Shane Carpenter, the owners and founders of Hex Ferments; and Lauren Sandler, the Director of Preservation for Foodshed, Inc. Sarah Gordon and Sheila Fain are the founders of Gordy’s Pickle Jar, the much-loved, small batch pickle company from Washington DC. Founded in 2011, Gordy’s quickly become a DC favorite not only for its delicious product line but also for its commitment to craftsmanship, community, and sustainability. The brand has received numerous accolades from the press, including the Washington Post, Food & Wine, Bloomberg, and The Food Network, among others (http://www.gordyspicklejar.com). HEX Ferments are Maryland-based food alchemists, dedicated to sourcing from local and organic farms. They believe in creating partnerships from these providers of sustenance to create unique ferments that support our individual health as well as the health of our local foodshed. HEX ferments employs a traditional process – they do not use heat or white vinegar – so that they’re creations are teeming with beneficial bacteria, healthy acids and enzymes. They balance old world quality and flavor with modern interpretations, and choose optimal, nourishing ingredients. HEX Ferments is a certified B-Corporation, 100% Wind Powered. (http://www.hexferments.com) Lauren Sandler is the production manager of Canningshed, a Maryland-approved food manufacturing facility that produces seasonal jams, jellies, and hot sauce, as well as fermented, dried, and frozen foods.  Born and raised in Baltimore, Lauren worked as a line cook at Franny;s Restaurant in Brooklyn, NY, where she developed a commitment to working with local growers and produce. Everything made at Canningshed is sourced from independent Mid- Atlantic growers, from the lavender dried for tea to the vinegar used in Snake Oil Hot Sauce.  Lauren and her team are particularly committed to minimizing food waste: beyond constantly exploring new ways to use the generally unused parts of food (from cherry pits to fibrous leek greens), Canningshed ferments, cans, dries, freezes, and juices, so that they can provide seasonal local produce year long. ORIGINS is powered by Simplecast

Panelists: Beth Mathie, Farm Educator, Great Kids Farm Sharon Hood, Director of Roots Farm at McDonogh School Dan Schocor, Executive Director of Green Street Academy Eric Oberlechner, Farm Director, Green Street Academy Eric Oberlechner ran his own Landscaping company for 9 years and managed and worked at a nursery for 7 years He has been at Green Street Academy for 4 years managing the farm and supporting the agriculture class as well as generally filling in wherever needed to support the functioning of the school and facilities management.  Born and raised in Baltimore City, with a dream of teaching and living on a farm and owning a cow, Sharon Hood became Director of McDonogh School Roots Farm in July 2016.  Sharon works, manages, directs and teaches students PreK-12th grade farming, with a mission of connecting them to the land and the food we eat and getting their hands in the dirt while always instilling John McDonogh’s rule for living “to do the greatest possible amount of good.” Beth has been the educator at Great Kids Farm for the past 7 years. Prior to working for City Schools she taught high school agriculture and science for 6 years in PA.  Beth has a BS in Agriculture and Extension Education and an MS in Horticulture from Penn State University, and Education Administration certification from Towson University.  She enjoys teaching the diverse range of students she sees every day at the farm. Dr. Dan Schochor is the Executive Director of Green Street Academy. He earned his B.A. from Brown University in Education and History, and his M.Ed. and Ph.D. from Pennsylvania State University in Educational Leadership. Building on a year of experience working as a teacher in Baltimore City, the Special Projects Liaison for the Living Classrooms Foundation and subsequently three years as Principal of the Crossroads School (a Baltimore City Public Charter Middle School), he has been the Executive Director of Green Street Academy for four years. ORIGINS is powered by Simplecast

SPIKE GJERDE is a chef, restaurateur and local food advocate based in Baltimore who is committed to supporting and preserving the Mid-Atlantic food system by purchasing solely from the growers, watermen and food artisans of the region. Spike leads a team of more than 250 across six locations in Baltimore including Woodberry Kitchen, Artifact Coffee, Bird in Hand, Parts & Labor, Grand Cru and canning operation Woodberry Pantry, plus A Rake's Progress and The Cup We All Race 4 to open at The LINE DC hotel in Adams Morgan this May. In 2015, Spike became the first and only Baltimore chef to bring home the James Beard Foundation's award for “Best Chef, Mid-Atlantic.” He was a finalist both years prior.

Our four panelists are Janna Howley, Director of Operations, Grow and Fortify: Alex Weiss, Sales Director, Caledonia Spirits; Monica Pearce and Kyle Pfalzer, co-owners and founders of Tenth Ward Distillery. Food, farms and economic development have been Janna Howley’s passions since the early 2000s. Janna is currently the Director of Operations for Grow & Fortify, which manages the Maryland brewers, distillers and wineries associations. In her previous position she worked for the USDA National Organic Program’s Accreditation and International Activities Division, where she conducted auditing and accreditation activities related to organic certifiers and international partners. Alex Weiss started his journey into distilled spirits via a degree in Botany and a fierce love and respect for agriculture and the relationships humans forge with their environment. After a two year stint studying this subject in China, Alex moved to New York City and began managing sales for a grass-fed beef producer in Central NY. Eventually, Alex was approached by the founder and master beekeeper for Caledonia Spirits to come on board as a Brand Ambassador, becoming the Sales Director a year later and helping to grow the distribution footprint to 29 States and five countries.  As a nature lover and wildlife enthusiast, Monica Pearce built her career in the conservation field.  Monica has a BS in environmental science and policy from the University of Maryland and her Master’s in natural resource management from Virginia Tech. Prior to the launch of Tenth Ward, she worked for a few non-profits and even spent a year in the Galapagos volunteering for a biological station. With inspiration from the growing spirit industry, she chose to make the crazy leap into booze manufacturing. Kyle Pfalzer is originally from Long Island, but came to the Frederick area to major in the Civil War at Shepherd University.  The job market for Civil War studies on Long Island being a little slow, he decided to stay (and is very glad he did.)  He grew up in a household that appreciated good beer which introduced him to craft booze.  He took up homebrewing as a hobby, and when presented with the opportunity to start a distillery it was a no brainer. ORIGINS is powered by Simplecast

ORIGINS is celebrating its 2nd anniversary with a one on one conversation between Chef Spike Gjerde of Woodberry Kitchen in Baltimore and Rona Kobell, an environmental reporter. Rona Kobell is a reporter for the Chesapeake Bay Journal. She also was co-producer and co-host with Dan Rodricks of Midday on the Bay, a monthly public affairs show on WYPR in Baltimore that ran for more than five years. She blogs daily and breaks news at www.bayjournal.com and maintains an active Bay Journal presence on Facebook. A former Baltimore Sun reporter, she has also contributed to Grist, Slate, Modern Farmer, Columbia Journalism Review, The Boston Globe, The Washington Post, Undark, and Chesapeake Bay magazine. She was recently the main writer for an agriculture pollution report produced by the Abell Foundation, the solo writer on a second report about hemp. She is a graduate of the University of Michigan and was a 2008-2009 Knight-Wallace Fellow at the university. She dreams of writing a book about oyster aquaculture in the Chesapeake Bay and beyond.

In this episode of ORIGINS, we take a look at local orchards, orchardists and a cider distillery. Our first panelist is Ben Wenk , the seventh generation partner/manager at Three Springs Fruit Farm based in Aspers, Pennsylvania. Three Springs attends local farmers markets, sells wholesale, and makes Ploughman brand hard cider. The Wenk family's diversified farm grows a little bit of everything but specializes in apples and peaches. Our next panelist is Rob Miller, who together with his wife Patricia Power own Distillery Lane Ciderworks. They planted their first apple trees 16 years ago with a planting of 1000 trees. They've been adding trees ever since then and now have over 4000 trees of specialty American and European cider apples. They sell their hard ciders in Maryland, Virginia, Pennsylvania, D.C., and West Virginia. They operate a tasting room at their farm that is open every weekend. Our third panelist is Gwen Kokes, the Stewardship Coordinator at the BALTIMORE ORCHARD PROJECT which is a program of CIVIC WORKS. Gwen was the Project Specialist for the Baltimore Orchard Project where she conducted research, did some community organizing and volunteer management. Now, she organizes the Orchard Stewards Program, a network of trained orchardists, and makes Stewardship Year plans with participating Community Orchards. The Baltimore Orchard Project just planted its 1,000th tree! And….there are almost 100 orchards in Baltimore City alone.

In this episode of ORIGINS, we’ll take a closer look at women who have chosen farming as a career and as a way of life. According to the Maryland state census in 2012, there were 2,296 women farm operators in our state – a 20% increase from the 2002 census. We know women have always played important roles on the family farm but increasingly women are turning to farming on their own. Our first farmer is Lisa Wheeler Duff, owner of Oak Spring Farm is a small, diversified farm in Freeland, MD in northern Baltimore County. The mission of Oak Spring Farm is to provide families and the community with organic, wholesome fruits, vegetables and humanely raised eggs. Our second panelist is Alison Worman, who grew up gardening in the city of Milwaukee, and came to Baltimore to attend the Maryland Institute College of Art. She stumbled upon Whitelock Community Farm through MICA’s Urban Farming class and has been working there ever since. The farm began in 2010 when Reservoir Hill residents converted a vacant lot into an active urban farm with the help of hundreds of volunteers. Whitelock Community Farm serves as a model community based project showing that providing neighborhoods access to land and resources is a sustainable way of revitalizing urban environments and building communities. Our third farmer is Ginger Myers, who, along with her husband owns Evermore Farm, a small, family-owned and operated livestock and produce farm. Located in Westminster, Maryland, Evermore Farm raises all their animals on pasture. Ginger has over 25 years of experience in agri-business and small farm production. Ginger has worked as an agricultural marketing specialist in Maryland since 1999.

The 12th program in the ORIGINS speaker series features a conversation with 3 local chicken farmers from Maryland and southern Pennsylvania. Andrew McClean is the owner of Relief Farms, based in Queen Anne County, Maryland and recently converted his 350 acre chicken operation from conventional to organic and now sells over 900,000 birds to Coleman Organic, a division of Perdue. Beau Ramsburg is the founder and co-owner with his wife, Cat, of Rettland Farms. Beau founded Rettland Farm in Gettysburg, PA in 2007 and produces pastured chickens and heritage breed pork for direct sale to professional and home cooks. Rettland Farm was recently certified by the USDA to process the Farm’s chicken under inspection by the agency. Will Morrow owns and operates Whitmore Farm, a diversified, pasture-based livestock operation raising pigs, sheep and chickens in Emmitsburg, Maryland. Whitmore Farm emphasizes sustainability and specializes in heritage breed livestock. Will’s goods are currently sold at area farmer’s markets, direct on-farm sales as well as select local restaurants.

The 11th program in the ORIGINS series is about locally made items for your pantry – salt, vinegar and cooking oil. All three makers are working in the Chesapeake watershed area. We are pleased to welcome Paige Payne from JQ Dickinson Salt Works. Paige, along with her husband Lewis and sister-in-law Nancy Bruns are 7th generation salt makers. Their brine source is the 400-600 million year old ancient sea, the Iapetus ocean. Sarah Conezio and Isaiah Billington, former pastry chef and chef de cuisine, accordingly, of Woodberry Kitchen in Baltimore, Maryland, recently founded Keepwell Vinegar. They use locally-sourced grains, fruits, and vegetable to fuel their fermentation process. Josh Leidhecker is the owner of the Susquehanna Mills Company in Montoursville, Pennsylvania. Josh provides locally grown, non GMO food oils that are mechanically pressed to create healthier oils that maintain higher level of nutrients.

The 10th program in the ORIGINS series features a conversation with Bernie Herman, the department chair and George B. Tindall Professor of Southern Studies at the University of North Carolina in Chapel Hill. The discussion will focus on the food, foodways and culture of the Eastern Shore of Virginia. Herman, along with Tom Gallivan, Mills Wehner and Heather Terry Lusk, founded the ESVA Foodways, LLC. Their collective goal is to create one job for one person so one family doesn’t have to leave this area.

The 9th program in the ORIGINS series is about sustainable seafood. With the Chesapeake Bay at our doorstep, it is important to note that the Chesapeake Bay provides 50 percent of the total blue crab harvest in the United States. Each year, the Maryland seafood industry contributes some $600 million to the State's economy. Besides blue crabs, the Chesapeake Bay is a source for striped bass, oysters,soft clams, flounder, perch, spot, croaker, catfish, sea trout, and bluefish. Our distinguished panel features Tj Tate, the Director of Seafood Sustainability at the National Aquarium, Lee Duncan Carrion, co-owner with her husband, Captain Richard Young of Coveside Crabs and Tony Conrad, waterman and owner of Conrad’s Crabs and Seafood Market.

The 8th program in the ORIGINS series is about sourcing and baking with local whole grains. We are pleased to welcome Heinz Thomet from Next Step Produce in Newburg, who along with his wife Gabrielle, owns a 87 acre organic farm. Heinz grows and mills whole grains including wheat, oats, barley, and rye and is also one of the leading growers of field rice in Maryland. Our featured baker, Russell Trimmer, worked with Heinz for several years and learned as much as he could about whole grains. Russell is a tireless advocate for incorporating whole grains into your baking repertoire.

A conversation with Dr. William Woys Weaver, an international food historian, author, teacher, gardener, and epicure. Dr. Weaver is the founder of the Roughwood Seed Collection, which houses over 4000 heirloom food plants. Dr. Weaver is also the director of the Keystone Center for the Study of Regional Foods and Food Tourism™, located in the historic Lamb Tavern in Devon, Pennsylvania. The Keystone Center is an independent research institute unaffiliated with state or private industry organizations. Its primary purpose is the survey, documentation, and promotion of Pennsylvania’s five regional food identities, their related culinary cultures in Europe, and their diasporas within the United States.

Discussion about pollinators and honeybees and their critical role in our food production. Panelists include Dr. Dennis van Englesdorp, Assistant Professor at the University of Maryland’s Department of Entomology and an internationally known honeybee epidemiologist; David C. Heisler, farmer and owner of The Comus Market in Comus, Maryland; and Jack Leonard, landscape architect, beekeeper and assistant professor of Morgan State University’s Landscape Architecture Program.

Local Cheese: Discussion about local Maryland cheese featuring 3 artisanal cheesemakers representing 3 different animal sources — cow, sheep and goat. And the cheese buyer and ACS Certified Cheese Professional from the Baltimore Whole Foods Market. Speakers are Colleen and Michael Histon, owners of Shepherd’s Manor Creamery; Pam Miller, cheesemaker, Charlottetown Farm; Holly Foster, owner and cheesemaker Chapel’s Country Creamery; and Anedina Canzian, Cheesemonger, Whole Foods Market, Baltimore.

Local Beer and Wine: Discussion about the rise of the Maryland wine and beer industry. Speakers include the Director of the Maryland Wineries and now Breweries and Distilleries, a brewer and local hops farmer, a local winery, and a restauranteur focused on serving local beverages.

Discussion about the economics of producing high quality pork and beef on local farms. Speakers include a butcher, a processor, Heritage pig farmers and the director of a grass-fed beef farm operation.

Local Produce: Discussion about local produce and how the Baltimore City School System is incorporating produce into their lunch programs. The Baltimore City Food Policy Director speaks about the work her office is doing regarding food access. Speakers include the Baltimore City Food Policy Director, the owners of one of the largest organic vegetable farms in Maryland, and Baltimore City School System Office of Nutrition employee.

Oysters: Discussion about oysters, aquaculture and an overview of the industry in the region. Speakers include an award-winning Chesapeake Bay journalist, an aquaculture practitioner, and a bioengineer involved with powering aquaculture machinery.