Podcasts about stone barns center

Joel Salatin is a farmer, author, and outspoken advocate for regenerative agriculture. His first exposure to farming came on his father's 1,000-acre chicken and dairy farm in Venezuela. In 1959, following the election of President Rómulo Betancourt—who implemented a land redistribution program—the Salatin family relocated to Virginia. There, they purchased Polyface Farm in Swoope, nestled in the Shenandoah Valley. Today, Salatin owns and operates the farm, which has become a national model for sustainable and ethical agricultural practices. Salatin is widely recognized for his pioneering work in rotational grazing, soil health, and decentralized food systems. Through his books, public speaking, and media appearances, he challenges the industrial agriculture model and promotes local food networks, transparency, and self-reliance. His work has been featured in documentaries such as Food, Inc. and Fresh, and he is the author of several books, including You Can Farm, Folks, This Ain't Normal, and The Marvelous Pigness of Pigs, in which he critiques industrial farming and advocates for a return to localized food systems. In addition to his writing, Salatin serves as editor of the monthly magazine Stockman Grass Farmer, dedicated to pasture-based livestock production. He also teaches a two-day agribusiness course in conjunction with the magazine. As an educator and speaker, Salatin has addressed audiences at institutions such as the University of California, Berkeley, the Stone Barns Center for Food and Agriculture, and the 2020 Libertarian National Convention, where he spoke about limiting government regulation in farming. ----- With gratitude to our sponsors: RA Optics https://raoptics.com/bttp Use Code: Nicole ----- Backyard Butchers Go to https://www.backyardbutchers.com/pages/nicole and use code “Nicole” for 20% off your steaks and tallow direct from the Texas ranch. ----- Sky Horse Publishing https://www.skyhorsepublishing.com/ ----- Mama Suds https://mamasuds.com Use code 'NICOLE' ----- MASA Chips http://masachips.com/bttp Use code 'BTTP' ----- Sign Up https://shop.backtothepeople.net

Today, we are going to break into the uniform tranquility of a beautiful region to speak with my guest, Jason Grauer, who is the Senior Director of Farm and Innovation at the Stone Barns Center. You all may be familiar with Blue Hill at Stone Barns, the very famous and very deservingly famous restaurant in the Hudson Valley of New York, Dan Barber, being the chef there, who also authored the book The Third Plate and who has inspired chefs, eaters, and farmers the world around with his commitment to deliciousness at every level. Today we are speaking with Jason about all of the really fascinating work that they're doing at the Stone Barn Center, which is very, very interesting for those of us who are interested in market gardening or farming in general, because their financial model, their approach and their sort of nonprofit status search and ways of approaching farming systems that I think we can all appreciate being independent operators and unable to sometimes put the bill for that kind of R&D ourselves. Check out Mimi Casteel's Hope Well Wine and follow Stone Barns on Instagram Folks who make the show possible... Rimol Greenhouses are strong, durable and easy to assemble, offering the quality you need to grow productively year-round. Visit Rimol.com today. Discover the beauty of BCS on your farm with PTO-driven implements for soil-working, shredding cover crops, spreading compost, mowing under fences, clearing snow, and more – at bcsamerica.com. When you need proven varieties you can count on and detailed guidance from seeding to harvest, consider Johnny's your trusted growing partner. Visit johnnyseeds.com Farmhand is the only all-in-one virtual assistant built by and for farmers. Sign up for a free trial with the link in the show notes, because NOW is the best time to dial in those systems for the next growing season. ... and, as always, our work is powered by the individual growers who support us every month over at patreon.com/notillgrowers. You can pick up a copy of The Living Soil Handbook if you don't have one already, as well as a No-Till Growers hat or other merch, check out our YouTube channel, and you can ask you questions or share your insights into ecological market gardening on our free growers forum at notillgrowers.community.chat

The Farm Report: Live!In collaboration with HRN and the National Young Farmers Coalition, Following a screening of the documentary "Common Ground" Leigh Ollman moderates a spirited conversation about the future of farming with guests Michelle A.T Hughes, Chirs Nickell and Leah Penniman. Chris Nickell (Finca Seremos)- Chris Nickell (they/them) is a community organizer and land steward. With previous work experience in academia, labor organizing, and state government, Chris turned to agriculture in 2022. They farmed vegetables and offered public programming at Stone Barns Center in 2022 and served as crew leader at Cropsey Community Farm in 2023. This year they founded Finca Seremos in Beacon, NY with their spouse, Brenda González. Seremos is a food justice project to grow fresh, organic, nutrient-dense produce for Chris and Brenda's community in Northern Manhattan and the Bronx as well as their new community in the mid-Hudson Valley.Leah Penniman (Soul Fire Farm)- Leah Penniman (all pronouns)  is a Black Kreyol farmer, mother, soil nerd, author, and food justice activist from Soul Fire Farm in Grafton, NY. She co-founded Soul Fire Farm in 2010 with the mission to end racism in the food system and reclaim our ancestral connection to land. As Co-ED and Farm Director, Leah is part of a team that facilitates powerful food sovereignty programs – including farmer training for Black & Brown people, a subsidized farm food distribution program for communities living under food apartheid, and domestic and international organizing toward equity in the food system.Michelle A.T. Hughes (Young Farmers) - Michelle (she/her) is a former hog farmer from New Haven, Connecticut, with a background in agriculture policy. Before serving as Co-Executive Director, Michelle has served in a number of roles at the Coalition beginning as a Farm Bill Organizer in the summer of 2017. From there, Michelle served on the federal policy team as Federal Policy Associate after the passing of the 2018 Farm Bill. Working on federal farm policy reinforced Michelle's desire for equitable change for young farmers and inspired her to design a framework for the organization's racial equity transformation.SUPPORT A BRIGHTERFUTURE FOR U.S.AGRICULTURE.Help our coalition tackle the obstacles preventing talented, passionate young farmers and ranchers from building successful careers in agriculture.   

We talk a lot about ecosystems on this show. So today, our guest is an ecosystem expert, aka a farmer! Jack Algiere is the Chief Agroecology Officer at the Stone Barns Center for Food and Agriculture. In this conversation, you'll learn how to harness the holistic power and complex beauty of regenerative agriculture into systems change. If you want to learn more about the Stone Barns Center, visit stonebarnscenter.org--If you aspire to be a System Catalyst and need resources to help you on your journey, subscribe to our newsletter. To learn more about our mission and our partners, visit systemcatalysts.com.Subscribe to our YouTube channel This podcast is produced by Hueman Group Media. Hosted on Acast. See acast.com/privacy for more information.

Did you know that half of the world's agricultural land is degraded? According to the World Economic Forum, this leads to farm productivity losses and is a risk to food security in the future. They define Regenerative Agriculture as a focus on improving the health of the soil that has been degraded by the use of heavy machinery, fertilizers, and can restore agricultural land and pesticides used in intensive farming. When soil is healthy, it produces more food and nutrition, stores more carbon and increases biodiversity – the variety of species. Healthy soil supports water, land and air environments and ecosystems through natural processes including the fertilization of plants. Stone Barns Center for Food and Agriculture, located in Tarrytown (Westchester County), NY is a nonprofit farm, education and research center with a mission to catalyze an ecological food culture in the Northeast. Since 2004, they have been working to innovate ecological farming practices and mindful food choices that benefit human health, strengthen communities, and protect the environment. Their Hudson Valley campus, shared with restaurant partner Blue Hill at Stone Barns, is a living laboratory for interdisciplinary research experiments where farmers, chefs, diners, educators, and artisans come together to push the boundaries of sustainable farming and eating. Laura Perkins is horticulturalist at Stone Barns Center where she tends the formal gardens and develops and maintains the surrounding landscape while supplying Blue Hill with foraged edible foods, giving visitors opportunities for sensory immersion in the landscape, and enhancing wildlife habitat and the ecological resilience of the land. She joins the podcast, Nature Calls: Conversations from the Hudson Valley, with fascinating insights into the work performed at the Stone Barns Center and how it is helping farmers and residents better understand successful ways to regenerate soils and farming practices. Hosts: Tim Kennelty and Jean Thomas Guest: Laura Perkins Photo by: Production Support: Linda Aydlett, Teresa Golden and Annie Scibienski Resources

#142:  Dave interviews celebrated chef and author Dan Barber at Stone Barns Center for Food and Agriculture, where they discuss the potential of getting the masses to understand the value of food production practices above the final product. Dan believes the key lies in exceptional flavor and the innate human drive to pursue pleasure.Dan Barber is the chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in New York's Hudson Valley His book The Third Plate is an exploration of America's relationship with food and agriculture and its overall lack of a defined food culture, which he believes has served other geographies through the intentional incorporation of fertility practices into their cuisines.To watch a video version of this podcast with access to the full transcript and links relevant to our conversation, please visit:https://www.realorganicproject.org/dan-barber-power-of-deliciousness-episode-one-hundred-forty-twoThe Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

A few months back when I covered the topic of landrace gardening and crop breeding, I had no idea what a passionate and knowledgeable community around the world that I was tapping into.  The seed savers and plant breeders who I've been in touch with, including quite a few who are part of the Discord community for this podcast, are working on everything from quinoa crosses for tough climate staple crop production, to the domestication of silverweed, adapted varieties for low maintenance, and so much more. For the most part though I've been coming across people who are doing this in their backyards and only occasionally on farms. It made me wonder if there was real potential in bringing heritage seed varieties and landrace breeding into larger operations and if it was even feasible at a large scale. Luckily, Joseph Lofthouse passed me the contact of Glenn Roberts promising that I wouldn't regret reaching out to him and learning about the work he's doing at Anson Mills.  Glenn Roberts founded Anson Mills in 1998 in Charleston, South Carolina, with the vision to rematriate lost foods of the 18th and 19th century Southern Pantry. Today, Anson Mills grows and produces artisan organic landrace grain, legume and oilseed ingredients for chefs and home cooks worldwide, and provides pro bono culinary research support for chefs, pastry chefs, bakers, brewers and distillers through AM Research Labs. Anson Mills provides pro bono seed biosecurity for the growing community of Southern organic place-based identity preserved landrace crop farmers. Glenn is the recipient of the USA Artisan of the Year and National Pathfinder Awards, a founding member of the Carolina Gold Rice Foundation and a pro bono consultant to the Board of Advisors, Stone Barns Center. From that bio, you can see that I hit the jackpot in my search for production scale farms working on landrace growing projects.  Beyond the work he's most known for though, Glenn is a very multifaceted and multi talented individual in many other fields which he describes at the beginning of the episode.  From there he took me through his journey of rediscovering Carolina Golden Rice, a heritage variety that he knew from his childhood but which had been all but lost by the time he grew up. Glenn also gave me a window into the process of reviving an endangered seed and food variety as well as the incredible network of people around the world studying and working on these challenges.  We also explore the culture that is connected to our traditional foods and how reviving lost genetics is about so much more than putting a different type of seeds in the ground, but rather rediscovering how to grow these strains and the management of the land and even community that is involved in caring for this food.  There are so many fascinating stories and ideas in this interview that open up the world and potential of landrace growing as well as a huge network and collection of resources that Glenn and his collaborators have created for those of you who might be interested in getting involved and assisting in these efforts so I really encourage you to listen through to the end on this one and to check out the links and resources in the show notes for this episode on the website as well.

On today's episode of All in the Industry®, Shari Bayer is back at our studio in Brooklyn with her guest Adam Riess, owner of Adam Riess Co, who has more than 35 years of experience in the restaurant industry from dishwashing to partnerships, ownership, investments and consulting. Among his roles, Adam worked for Union Square Hospitality Group for seven years through 2010, before working for himself (ProCIBO) and managing restaurant openings, including North End Grill, Alder, Giovani Rana and Marta. His focus now at Adam Riess Co is strategic financial consulting, business plans, openings, industry investments and occasional teaching gigs. His most recent opening was Stretch Pizza and current clients include Blue Hill at Stone Barns Center and Caffe Panna. Adam is a partner at Itani Ramen and Yonsei Handrolls, both in Oakland, CA, as well as at Kru, a Thai restaurant in Brooklyn, NY, and Board Treasurer at Heritage Radio Network. ** Content Warning: today's show includes a brief discussion about suicide and mental health. Some mental health resources for the hospitality industry and beyond include The 988 Suicide & Crisis Lifeline (988lifeline.org), Restaurant After Hours (restaurantafterhours.org), and Southern Smoke Foundation (SouthernSmoke.org). ** Today's show also features Shari's PR tip to be strategic; Industry News Discussion on The New York Times' The Restaurant List 2023 -- 50 places in the US to be excited about; plus, Shari's Solo Dining experience at Miss Kim in Ann Arbor, MI, a Korean restaurant led by Chef Ji Hye Kim that is part of Zingerman's Community of Businesses; and the final question. Listen at Heritage Radio Network; subscribe/rate/review our show at Apple Podcasts, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®.  ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **  Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Today's guest is the incredible Dan Barber, who is the Chef of Blue Hill, a restaurant in Manhattan's West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In 2009 he was named one of Time magazine's 100 most influential people in the world. Drawing on the wisdom and experience of chefs, farmers and seed breeders around the world, Barber proposes a new definition for ethical and delicious eating. Barber charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious. Barber also applies his passion to work outside his establishments' walls. With vegetable breeder Michael Mazourek, he co-founded the seed company Row 7 to breed other foods for flavor and nutrition, and to make their seeds—which include marvels such as citrusy Patchwork Peppers and nutty Upstate Abundance Potatoes—available to the public. He also hosts educational programs, such as WastED, a pop-up that took place inside Manhattan's Blue Hill in 2015 and served delicious dishes made from ingredients most of us would never consider using up. He has also done a lot of recognition for compost which we love. Find out more about Blue Hill here: https://www.instagram.com/bluehillfarm/ And Dan Barber here: https://www.instagram.com/chefdanbarber/ Merci To Our Sponsor For This Episode!   The REV team has been mushroom obsessed for a long time and DIRTEA creates mushroom infused wellness products that are thoughtfully formulated for the best result. We are such a busy team and always looking for the healthiest way to keep our energy levels naturally high throughout the day without the usual jitters from too many cups of coffee. We were so thrilled to discover DIRTEA's Mushroom Coffee, which gives you energy without any crashes whilst also supporting your immune system, boosting focus, and improving your sleep. It's no secret anymore that you can get incredible health benefits by harnessing the power of mushrooms. In fact, it's been used in traditional Chinese medicine for centuries. Did you know every breath we take, we actually inhale mushroom spores? DIRTEA has done rigorous testing and development to provide the purest form of mushroom drinks to support your sleep, focus and overall well being.  Their newest blend that you have to try is their DIRTEA Matcha. If you start your morning with DIRTEA Matcha, you can truly experience all-day calm energy and heightened focus. Not to mention it tastes incredible as well. Serve hot or on ice during the summer months for a refreshing treat. For a limited time our listeners get an exclusive 10% OFF offer! Just head to dirtea.com and use the code ‘REV10' to get 10% off your first order.

From a 2018 interview with Fred Kirchenmann, we revisit a talk about the state of modern agriculture: What we have done, what we have learned, and what we can learn to do better. Fred Kirchenmann is the past director of the Leopold Center, board member of the Stone Barns Center for Renewable Agriculture, organic grain farmer, philosopher and proponent of thoughtful choices regarding our relationship to our world.

On this episode of Tangents, Caitlin Taylor, Architect, Farmer, Food Systems Designer and Managing Director at Stone Barns Center for Food & Agriculture, shares her experiences developing a passion and career exploring food systems through an architectural lens.  Hear Caitlin's insights into exploring her interests deeply, finding equally passionate and driven people to work with, and the power that architects have to redesign and rebuild food systems. She describes how she looks at everything from all scales, and views everything she does as an act of love. Listen to the end to hear our highlight on Thomas Musca, Designer, Artist and Founder of Cassius Castings from the OOA community!Highlights:  Falling in love with farming while in grad school Leading the Food Systems Design Lab at MASS Design Group Opportunities at Stone Barns Center for Food and Agriculture Balancing passions, a sense of urgency and a long view of time Understanding and curiosity for systems at a range of scales More from our Sponsor:This episode is sponsored by Arcol. I know you've heard countless times here on the Tangents podcast that the tools and workflows in most AEC firms are either horribly broken or in desperate need of a redesign. Our friends at Arcol are doing just that, and they want you to be a part of the conversations helping to shape the future of BIM.Join us at Arcol's Retooling AEC event on August 15th in New York City for food, drinks, and a wide variety of speakers from large firms, startups, and education. To reserve your spot, head to Arcol.io/event. That's arcol.io/event. See you there. If you'd like to help build the future of BIM, head over to Arcol.io and join in their Closed Beta for early access to their new platform. ★ Support this podcast on Patreon ★

Today's guest, Dan Barber, is known as the “philosopher chef.” He's the author of The Third Plate: Field Notes on the Future of Food and leads Blue Hill at Stone Barns, his family-run restaurant at the Stone Barns Center for Food and Agriculture, a multipurpose non-profit organic farm and education center set on a 1920's Rockefeller estate outside of Tarrytown, New York. Another Barber project is Row 7 Seeds, a vegetable seed company that breeds new varieties for flavor. Chef Barber has given TED talks and written opinion pieces for the New York Times and The Guardian; has served on President Obama's Council on Physical Fitness, Sports and Nutrition; and received multiple James Beard awards, including Best Chef: New York City and America's Outstanding Chef. He's even been previously named one of Time magazine's 100 most influential people in the world. Also on today's program, The Green Dream's literary critic Hermione Hoby returns, with a review of An Immense World: How Animal Senses Reveal the Hidden Realms Around Us, a new book by the Pulitzer-prize winning Atlantic magazine writer Ed Yong. Read the transcript of this episodeGet to know Dana Thomas and her book FashionopolisLearn more about Chef Dan Barber and Blue Hill Stone BarnsExplore the work of Hermione HobyRead more about Ed YongDiscover the fashion brand Another Tomorrow

Bonus! Last week Real Organic Project Co-Director Dave Chapman traveled to the Stone Barns Center for Food and Agriculture in upstate NY, where Chef Dan Barber not only fed him, but invited him to speak to his staff of chefs about the importance of preserving the organic movement and real organic farms.  To watch a video version of this podcast please visit:https://www.realorganicproject.org/dan-barber-interviews-dave-chapman-at-stone-barnsThe Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

Can a brand be authentically regenerative if it doesn't know the farmers who grow its ingredients?If regeneration of the land is different from one place to another……….if it really is a mindset and not a simple checklist…….then, don't you have to know the farmers implementing it?  If that's true, can regenerative ever really be a commodity?  But instead, isn't it something unique……something able to preserve the uniqueness of the place and way it was grown……..the flavor, the health…….all of it??Is a trait alone….like organic or nonGMO.....even a good one……is that the same as being regenerative???If you'd like to share your thoughts, please send an email to hello@globalfoodandfarm.com To help you think through these questions….our episode this week features two interviews – one from an up-and-coming food company and the other from a top chef.–-- First, we hear from Joni Kindwall-More - co-founder of Snacktivist Foods, a food company working to bring regenerative farmers into their supply chain to create everyday favorites like waffles, cookies and pizza.Next, we will hear some perspectives from Chef Bastien Guillochon, a top farm-to-table chef at the Stone Barns Center in New York.  ---This podcast is brought to you by:The Global Food & Farm Community - a private, supportive, ad-free, global social network and soil health streaming service that provides information and connections to help you apply and communicate the science, practice, and outcomes of improving soil health.  Rhizoterra - an international food security consulting firm owned by Dr. Jill Clapperton that provides expert guidance for creating healthy soils that yield tasty and nutrient-dense foods. Rhizoterra works together with producers and food companies to regenerate the biological and environmental integrity of the land.AND by . . . Listeners like you who support us through Patreon at Patreon.com/TastingTerroirPatrons receive access to our full-length interviews and selected additional materials. Patrons also have the ability to submit questions that we will answer on the podcast.Support the showBrought to you by the Global Food and Farm Online Community Click here to subscribe on your favorite platform or click here to listen on our website. Support the show through Patreon -- Patreon.com/TastingTerroir

#083: Real Organic Project co-founder Dave Chapman is joined by renowned author and market gardener Eliot Colemanm, and Stone Barns Farm Manager Jack Algiere, at the Stone Barns Center for Food and Agriculture in Tarrytown, NY. The three address an audience of chefs, doctors, nutritionists, and other organic food enthusiasts. Dave Chapman owns and operates Long Wind Farm in East Thetford, VT, which concentrates on soil-grown glasshouse tomatoes that are produced year round, a true feat in Vermont's cold climate. Dave is a longtime organic farmer, who along with fellow Vermont tomato farmer Dave Miskell noticed the suspicious appearance of  hydroponic tomatoes from other countries being sold with the USDA organic sticker a handful of years ago. Their research led to a web of injustices and untruths affecting real organic farmers throughout the organic industry, including berry growers, dairy producers,  grain farmers and more. The Real Organic Project was founded in 2017 and has evolved into an add-on food label. It is 100% farmer-led organization.Eliot Coleman is an author, market gardener, and educator. His work on the USDA study in the late 1970's, "Report and Recommendations on Organic Farming" helped lead to the formation of the National Organic Program, setting the very standards that are being ignored by corporate interests today. Jack Algiere is the Director of Agroecology at the Stone Barns Center for Food and Agriculture, a farming enterprise that welcomes the public to enjoy the nature trails, farming operation, and food grown on site at its restaurants, including the famed Blue Hill. Relying on decades of farming experience, Jack works closely with chefs in the kitchen to grow a variety of crops for their dishes. He also oversees projects that communicate the importance of land stewardship and nature-based farming to visitors. To watch a video version of this podcast with access to the full transcript and links relevant to our conversation, please visit:https://www.realorganicproject.org/dave-chapman-eliot-coleman-jackj-algiere-stone-barns-episode-eighty-threeThe Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsIf you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/

#082: Jack Algiere, Directory of Agroecology at the Stone Barns Center for Food and Agriculture, talks about the importance of exposing the public to nature, food, and farming in ways that inspire direct personal connections and help to grow bio-literacy.  Jack Algiere is the Director of Agroecology at the Stone Barns Center for Food and Agriculture, a farming enterprise that welcomes the public to enjoy the nature trails, farming operation, and food grown on site at its restaurants, including the famed Blue Hill. Relying on decades of farming experience, Jack works closely with chefs in the kitchen to grow a variety of crops for their dishes. He also oversees projects that communicate the importance of land stewardship and nature-based farming to visitors.  To watch a video version of this podcast with access to the full transcript and links relevant to our conversation, please visit:https://www.realorganicproject.org/jack-algiere-modeling-food-system-that-inspires-episode-eighty-two/The Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

Jack Algiere and Eliot Coleman are giants in the US organic farming revolution. Eliot, inspired by the pioneering Scott and Helen Nearing, followed their lead into organic farming in Maine 56 years ago. His work, in turn, has influenced scores of other farmers, including Jack Algiere, who developed the agricultural systems at the famed Stone Barns Center for Agriculture. Martha follows their farming practices in her own gardens, and talks to them about the importance of a sustainable, regenerative growing system.See omnystudio.com/listener for privacy information.

Kathleen Merrigan authored the law establishing standards for organic food and the federal definition of sustainable agriculture. On this week's episode, she talks with Ron about her life's work, including her time in USDA, where she led the Know Your Farmer, Know Your Food initiative to support local food systems, and was a key architect of Michelle Obama's “Let's Move!” campaign. In 2010, Kathleen was celebrated by Time Magazine as one of the 100 Most Influential People in the World in 2010. Currently, she serves as the Kelly and Brian Swette Professor in the School of Sustainability and executive director of the Swette Center for Sustainable Food Systems at Arizona State University. Before that, she was the Executive Director of Sustainability at the George Washington University. From 2009 to 2013, Kathleen was deputy secretary and COO of the United States Department of Agriculture. And, was the first woman to chair the Ministerial Conference of the Food and Agriculture Organization of the United Nations. Prior to USDA, she was a professor at the Friedman School of Nutrition Science and Policy at Tufts University, Administrator of the USDA Agricultural Marketing Service, and served on the U.S. Senate Committee on Agriculture, Nutrition and Forestry. Kathleen is a board member of Stone Barns Center for Food and Agriculture, Center for Climate and Energy Solutions, and a Trustee of CIFOR and ICRAF. She is a partner in Astanor Ventures and an advisor to S2G Ventures, two firms investing in ag-tech innovation. Merrigan holds a PhD in Public Policy and Environmental Planning from Massachusetts Institute of Technology, MPA from University of Texas at Austin, and BA from Williams College. The interview was conducted on Feb. 10, 2016. Additional links this episode: National Sustainable Agriculture Oral History Archive U.S. Department of Agriculture -------- Liked this show? SUBSCRIBE to this podcast on Spotify, Audible, Apple, Google, and more. Catch past episodes, a transcript, and show notes at cfra.org/SustainbleAgPodcast.

We are closing in on the 2022 Slow Flowers Summit, taking place June 26-28th in Westchester County New York – at two venues, the Red Barn at Maple Grove Farm in Bedford and at Stone Barns Center for Food & Agriculture in Pocantico Hills. You’ve met almost all of our speakers here on the Slow […] The post Episode 562: Susan McLeary shares her large-scale, foam-free, floral design installation techniques at the 2021 Slow Flowers Summit (encore presentation) appeared first on Slow Flowers Podcast with Debra Prinzing.

“Regenerative” is one of the new buzz words right now—though many of us are not sure why it is important and how it relates to our life and work. ASBN assembled a panel of entrepreneurs, farmers, and investors who are practicing at the forefront of the regenerative organic, agriculture movement. Today, you will learn why regenerative, organic agriculture is important to the earth and its inhabitants. Further, you will have a chance to explore how you can incorporate the practice into your investment, business or educational pursuits. Held just six weeks after COVID shut down much of the US, this conversation looks the disruption in our food supply chain, and at the moment many of our organic suppliers were facing unprecedented adversity that threatened their future. If advocating for policies that advance regenerative agriculture and justice interest you, reach out to Colton Fagundes (cfagundes@asbnetwork.org) to learn more. This conversation was led by Nancy Rosenzweig (Values Aligned Capital) featuring Mark Retzloff (Co-Founder of Horizon Organic Dairy, Aurora Organic Dairy, and Alfalfa's Markets), Phyllis Van Amburgh (Founder, dharma Lea); David Barber (Co-Founder/Owner, Blue Hill; Founding Partner, Stone Barns Center for Food and Agriculture); Jean-Charles Morisseau (Chairman, Cleante, Ubees, and Veilleur de Nuit) on regenerative agriculture & climate change.

Dan Barber is on a mission to quite literally plant seeds for a better future. Around a decade ago, after learning that the nation's largest food companies rarely breed food for flavor—and instead select for self-serving characteristics, such as the ability to produce high yields or endure long-distance travel—Barber, a chef and the co-owner of the restaurants Blue Hill in Manhattan and Blue Hill at Stone Barns in Tarrytown, New York, turned his attention to seeds. From there, he collaborated with a vegetable breeder to make the honeynut squash, a sweeter, healthier version of the butternut variety, and has since used his cooking to raise awareness about the vital roles seeds can play in our food system. A co-founder of the seed company Row 7, he is not only concerned with the beneficial impacts seeds can have on taste buds, but also on communities and the planet.Rethinking what people eat has played a constant role in Barber's practice. His cooking style, honed at restaurants including Alice Waters's Chez Panisse, favors minimal ingredients as a way of celebrating their distinctive tastes. His upstate restaurant sits on a property shared with the Stone Barns Center for Food & Agriculture, a nonprofit operation that includes a regenerative farm and robust educational programming; there, his Blue Hill kitchen staff works with the Stone Barns teams to develop new ideas around food and farming. Barber regularly hosts educational programs, too, such as WastED, a 2015 pop-up that served delicious dishes made from ingredients most of us would consider trash.On this episode, Barber talks with Andrew about the distinctive role that restaurants can play in supporting social movements, food scraps as part of a chef's DNA, and why producing more food won't solve food insecurity.Special thanks to our Season 5 sponsor, L'ÉCOLE, School of Jewelry Arts.Show notes:Full transcriptResourcED [05:07]Stone Barns Center for Food & Agriculture [09:09]Blue Hill and Blue Hill at Stone Barns [15:11]The Third Plate [15:11]Row 7 [27:35]Michael Mazourek [27:35]Eliot Coleman [51:43]WastED [01:00:32]

ep. 109: Dan Barber of Blue Hill BUILDING A COLLECTIVE CONSCIOUSNESS w/ host: Aaron Niederhelman In a far-reaching 40 minute conversation, chef, advocate, writer and businessman Dan Barber joins host Aaron Niederhelman to discuss the future of food and production.  From alternative proteins, the environmental brass-tacks of regenerative, how seeds rule the way we use the world, the mission of a well suited food system and the potential to stabilize the planet by tapping into our hedonistic self - it all gets airtime. - So, tune-in and be empowered to be part of a global environmental & social movement that asks you to partake by feeding your pleasures, vanity and soul some super-duper delicious, healthy, and responsible real foods! “What we need is a food system that is an engine for the improvement of ecological systems and the environment. Having to sacrifice the health of the environment for food production is a false choice.”   – ep. 109 guest, Dan Barber - SMOOTH LIKE (Margarine) The dialogue begins by evaluating the current state of alternative meats. You see, sales of alternative proteins reached $7 billion last year. The market value is predicted to hit $25 bl. by 2030. The cultured and lab-grown arena is obviously big business with a lot of capital behind it, but come on! Are these growth expectations realistic? Are new folks really buying it?! Based on what we know now, can the trend be sustained? And, should it?! Comparing it to the adoption of the butter-alternative margarine by cutting-edge families of the 1970s, Barber says that current day consumers of animal protein alternatives have been given equal parts false hope, and false advertising. He explains, “It's a technology that supposedly does it better than how nature does it!” - HEDONISM SPAWNS GREAT CONSCIOUSNESS  When asked what it'll take to create real change in food, Dan says that it's all about deliciousness. “The practices that produce the best environmental conditions – are the same practices that produce the most delicious, hedonistic food experiences,” explains Barber. - PLEASURE PRINCIPLE The more you look into food systems – the more layers, reasons and rationale for change that you'll find. For some of you eco-warriors who are just tuning in – check this out – the environmental food movement isn't just for vegetarians and vegans anymore. In fact, it's just the opposite. Pastured ruminants (hoofed herbivores) are the most elegant approach on the board to balance complex energy, nutrient and carbon cycles found in food production. Hey, even anti-meat agencies & NGOs are now stating that, “it's not the cow, it's the how.” Barber continues: “We will have to make sure that whatever we put in our mouth is an agricultural product that won't degrade the environment, but instead improve it! Part of that is eating meat. If you are eating grass-fed meat from a cow that was truly raised on pasture, than you're erasing the carbon footprint of the animal. You are eating net-positive. You're not just doing less bad to the earth, you're improving the environmental function of pastureland and the ecosystem.” - SEEDS DETERMINE HOW THE WORLD IS USED Conventional agriculture has long-since used breeding and genetic modifications to optimize seeds for intervention. Effectively, these are seeds that marry with treatments to address problems which arise only when managing large plots of monoculture crops. The impact and environmental degradation of this conventional seed playbook is well past an unsustainable threshold. And, the proliferation this approach has been so successful that we've reached a point in which how we grow food from these conventional seeds determines how the planet is being used. Today, the molecular scalpel of modern seed science can eliminate many of the environmental & human health externalities tied to this conventional production. Consumers seem interested in the change, the industry is evolving to a biological toolkit to adapt, and the appetite of big food has been whet. Is it progress?! Well, maybe?! Barber thinks that we need to look at it all differently. Tapping into that pleasure principle found in us all, he says that once again change will come down to deliciousness of food. As an example of how to leverage this hedonism and drive change through focus on taste over treatment or shelf-life, Dan shares the development story of the Row 7 honeynut squash. If that's the future of organic & non-GMO – sign us up! - “Seeds have been bred for yield; bred for shelf-life; and they've been bred for long-distance travel – because our food travels thousands of miles. Flavor was not one of the criteria used for picking when to propagate a seed.” - Dan Barber - A HOPE & POTENTIAL FOR GENERATION NEXT “I'm pretty much a cynic through & through, but I tend to be an optimist when it comes to genZ & millennials. They know their stuff, and the bullshit quotient is very high,” Barber describing his lens on the future of the food & environmental movement.   feeding the planet ✔️ employing communities ✔️ stabilizing the climate ✔️   REGIONAL FOOD WILL AGAIN HAVE ITS DAY “I do think that in light of COVID, and in light of some of the distribution challenges faced over the past couple years, that a regional food system is going to become more and more prevalent. To me, it's deliciousness, it's healthcare and it's more responsible to the environment,” says chef, activist, author and businessman Dan Barber. - KINGFISH: Dan Barber Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and the author of The Third Plate (2014). He opened Blue Hill restaurant with family members David and Laureen Barber in May of 2000 and two years later he was named one of the country's “Best New Chefs” by Food and Wine magazine. Since, he has been addressing food issues through op-eds in The New York Times and articles in Gourmet, Saveur, and Food and Wine. Dan has been featured on CBS Sunday Morning, The New Yorker and Martha Stewart Living.  Appointed by President Barack Obama to serve on the President's Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture's board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In 2009 he was named one of Time magazine's 100 most influential people in the world. - FOOD SYSTEMS CHANGE As part of the Core Food Systems Change series, in this episode you'll hear that when we're empowered as eaters to become the solution – good things will happen.  

#058: Legendary organic farmer Eliot Coleman inspired Chef Dan Barber to focus on serving regional ingredients that could shape the food culture and ecological practices of his community for the better. This interview at NY's Stone Barns Center for Food + Agriculture culminates with some lengthy  banter about whether organic is enough, or needs to be replaced by regenerative growing practices.Eliot Coleman is an author, market gardener, and educator. His work on the USDA study in the late 1970's, "Report and Recommendations on Organic Farming" helped lead to the formation of the National Organic Program, setting the very standards that are being ignored by corporate interests today.Dan Barber is the author of the Third Plate: Field Notes on the Future of Food, the founder of Row 7 Seed Company, and the ecologically-minded chef behind the truly farm to table menu at Blue Hill at Stone Barns.  He is a multiple James Beard Award winner, including: Best Chef New York City. Dan serves on the Real Organic Project Advisory Board.To watch a video version of this podcast with access to the full transcript and links relevant to our conversation, please visit:https://www.realorganicproject.org/eliot-coleman-dan-barber-organic-vs-regenerative-episode-fifty-eightThe Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

Dan Barber is the Chef and Co-owner of Blue Hill and Blue Hill at Stone Barns in New York, and the author of The Third Plate. A fierce advocate for sustainable, ethical farming and cooking, Dan's opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. He also co-founded Row 7 Seed Company, which brings together chefs and plant breeders to develop new varieties of vegetables and grains.   Dan has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). Appointed by President Barack Obama to serve on the President's Council on Physical Fitness, Sports and Nutrition, Dan continues the work he began alongside the team at Stone Barns Center for Food and Agriculture: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table.   In 2009 he was named one of Time magazine's 100 most influential people in the world.   On this episode of "What's Burning", Dan's chat with Host Mitchell Davis includes conversation around returning fertility to collapsed soils, the importance of organics, and athleticism in the kitchen.

Ep. 102: Land Use: Regen Ag & Soil Health -ft. Fred Kirschenmann Fred Kirschenmann has been an agent-of-change in agriculture for five decades.  His work at the Leopold Center at Iowa State University has introduced resilient farming practices to diverse stakeholders, and advanced the adoption of regenerative land management through building an awareness for soil health in the US breadbasket. As President of the board at Stone Barns Center for Food and Agriculture in Tarrytown, NY, Fred has worked with leaders from cuisine, food systems and production agriculture to establish a globally recognized epicenter of research and enrichment for food.  As a whole, Fred's collective efforts to reconnect us with nature through food and its production elevates him to an iconic stature in a time of ecological enlightenment.  Tune in to hear what this true-action-hero icon has to say about the movement in 2022 and beyond.   A statesman for a just and stable tomorrow.  Every-time I sit down with Fred I learn something new.  He's a philosopher and master craftsman of storytelling that has inspired many of us in the movement to take next steps in our own journeys.  Despite holding multiple jobs, overseeing hundreds acres of farmland, and shouldering the weight of the world well into his 80s, Fred remains current on advancements and bleeding-edge research.   Leveraging an impressive compendium of readings and on-going discussions with other iconic thought-leaders - Fred is a wealth of knowledge who continues to mold and sway new mindsets. This type of inspiration from action heroes like Fred serves up quality nourishment for the movement, and fuels deeper engagement. When I first stewed over the startup idea to coax food values through the supply chain, Fred coached me to think systematically and to adapt my focus to incorporate different stakeholders in the equation.  He challenged me to include soil health, regenerative land management practice and regional food systems into a single frame that would focus on the betterment for all parties involved.  A decade later, we have a long way to go to reach betterment, but after sitting down and chatting with Fred in this latest end-of-2021 chapter, it's clear that the revolution has begun.  IMO – what Fred has helped kindle over the last half century will reach a fever pitch within this next generation. I've seen first hand the inertia and passion of this generation to come. It's real and it's going to happen. Considering all of that, I've come to appreciate that how we produce our food and manage the living soil will ultimately determine the stability of the planet.   Folks don't follow new ideas alone. It's the leaders of these ideas that motivates others to act, and it is people that drive movements of change.   One thing is for sure, to stabilize this planet under threat we need to be do a better job listening to more of our iconic leaders - like Fred.  Folks who've lived-it; folks with real chops in delivering "betterment" to more.  For a more just and prosperous tomorrow, we need to listen to folks that know about instituting nature-based solutions.  The folks worth their salt; the ones with unique wisdom worthy of leading they movement are the action heroes who bring real solutions to the table. An infomercial for Regenerative Agriculture & Soil Health, after hearing from an icon of food system and ecological change - be inspired to take the next step in your journey.      Key Takeaways…   EPISODE RECAP: LAND USE: regenerative agriculture is proper on-farm natural resource management HUMAN HEALTH: soil health harmonizes with gut health: microflora not too much different than soil CIRCULAR ECONOMY: investing in soil health results in positive human & public health, planetary stability LABOR: the future farming workforce wants to grow food for each other, and not commodities   WHAT GOOD SOIL OFFERS: Soil is the lifeblood of every successful civilization.  The positive results and impact of good soil health from regenerative land management practices include: Perpetual food production Carbon Banking & Planetary Stability No chemical and synthetic runoffs Cleaner / health living environment for all stakeholders Enhances nature and biodiversity Sweet water Storage and clarity   GABE BROWN'S 5 PRINCIPLES OF REGENERATIVE: To get us there we need a new operating model to land management.  Especially when it comes to the way we produce our food, we need a new operating model to land management.  Here are the pillars to support change our relationship with nature and each other. No disturbance (no-till, no-synthetics) Bolstering Soil's Natural Defense (the outer-layer protecting all that life) Bio-diversity (marrying nature's way keeps the system healthy) A living root in the ground as long as possible (cover-crops & seasonal diversity) Animal & Insect integration (nature relies on the entire system working together) .. @StoneBarns www.SourcingMatters.show

Check out the Holiday Sustainable Gift Guide For Conscious Consumers(2021) here.If you would like to nominate yourself or someone else for the 35 Social Entrepreneurs to Watch for in 2022 list, please email me with your nomination - grant at causeartist dot com. Here is last years list.Thanks to all the Causeartist Partners - Check them out here--------------------------------------In this episode, I speak with Adrian Rodrigues, Co-Founder of Provenance Capital Group, on the future of food and allocating capital into regenerative natural resource investments through blended capital structures.Adrian is a Co-Founder and a Managing Director of Provenance Capital Group where he helps develop blended capital structures that catalyze resilient biological systems and businesses. Before Provenance, Adrian co-founded the boutique consulting firm Hyphae Partners where he helped companies finance and build regenerative business models. Additionally, he worked at Patagonia within its Venture Capital arm Tin Shed Ventures, helping author a standard for Regenerative Organic Agriculture and exploring Regenerative Organic Land Funds. He is an experienced asset allocator, fundraiser, and business model innovator.Adrian spent six years at Morgan Stanley helping long time horizon investors manage their asset allocations and diligence investment opportunities across asset classes and sectors. He has also lectured on food innovation at the University of California Berkeley Haas School of Business and designed and taught an entrepreneurship intensive for farmers at the Stone Barns Center for Food & Agriculture.Adrian is a graduate of Berkeley Haas' full-time MBA program. At Haas, Adrian was a Portfolio Manager of the Haas Socially Responsible Investment Fund and a Member of the Center for Responsible Business' Student Advisory Board. He also serves as an inaugural advisor for the Investor Resource Council of J.E.D.I. Collaborative, which aims to frame the business case for embedding equity, justice, diversity and inclusion into our entire food ecosystem. He received a B.A. in English from Williams College, studied English literature at Exeter College, Oxford University, and holds the Chartered Financial Analyst designation.Also mentioned in the podcast:Soil Wealth Report - Croatan InstituteSponsors for Educational OpportunityManagement Leadership for Tomorrow (MLT)About Provenance Capital GroupPCG is a financial services firm focused on allocating capital into regenerative natural resource investments. We offer our clients deep expertise, superior guidance,  bespoke access, and trusted partnership in the transition to an economy that is focused on people, planet, and profit.Listen to more Causeartist podcasts here.Check out the Impact Investor platform here - Discover Impact Investors from around the world.Partner with us - Learn moreWe are powered by:Podcast Made with TransistorPodcast cover design Made with CanvaBuild amazing web platforms with Webflow

In episode 35 of the Investing in Impact podcast, I speak with Adrian Rodrigues, Co-Founder of Provenance Capital Group, on allocating capital into regenerative natural resource investments through blended capital structures.Adrian is a Co-Founder and a Managing Director of Provenance Capital Group where he helps develop blended capital structures that catalyze resilient biological systems and businesses. Before Provenance, Adrian co-founded the boutique consulting firm Hyphae Partners where he helped companies finance and build regenerative business models. Additionally, he worked at Patagonia within its Venture Capital arm Tin Shed Ventures, helping author a standard for Regenerative Organic Agriculture and exploring Regenerative Organic Land Funds. He is an experienced asset allocator, fundraiser, and business model innovator.Adrian spent six years at Morgan Stanley helping long time horizon investors manage their asset allocations and diligence investment opportunities across asset classes and sectors. He has also lectured on food innovation at the University of California Berkeley Haas School of Business and designed and taught an entrepreneurship intensive for farmers at the Stone Barns Center for Food & Agriculture.Adrian is a graduate of Berkeley Haas' full-time MBA program. At Haas, Adrian was a Portfolio Manager of the Haas Socially Responsible Investment Fund and a Member of the Center for Responsible Business' Student Advisory Board. He also serves as an inaugural advisor for the Investor Resource Council of J.E.D.I. Collaborative, which aims to frame the business case for embedding equity, justice, diversity and inclusion into our entire food ecosystem. He received a B.A. in English from Williams College, studied English literature at Exeter College, Oxford University, and holds the Chartered Financial Analyst designation.Also mentioned in the podcast:Soil Wealth Report - Croatan InstituteSponsors for Educational OpportunityManagement Leadership for Tomorrow (MLT)About Provenance Capital GroupPCG is a financial services firm focused on allocating capital into regenerative natural resource investments. We offer our clients deep expertise, superior guidance,  bespoke access, and trusted partnership in the transition to an economy that is focused on people, planet, and profit.Listen to more Causeartist podcasts here.Check out the Impact Investor platform here - Discover Impact Investors from around the world.Partner with us - Learn moreWe are powered by:Podcast Made with TransistorPodcast cover design Made with CanvaBuild amazing web platforms with Webflow

I’ve just returned from a short trip to New York City and Brooklyn, one of the highlights of which included my spending two days in the lower Hudson Valley doing some pre-planning for the 2022 Slow Flowers Summit! Of course I spent time at our venue for 2022, Stone Barns Center for Food and Agriculture, […] The post Episode 527: Grow. Design. Teach. How Sweet Earth Co.’s Xenia D’Ambrosi fine-tuned her brand message with three essential words appeared first on Debra Prinzing.

BBQ Champion Ray Sheehan gives BBQ tips and tells you about his award-winning sauces that you can purchase, which will greatly upgrade your next BBQ and then we talk to Farm Director Jack Algiere from Stone Barns Center in Hudson Valley NY, lots of great information in this interview

In this episode, I chat with Adam Danforth, a butcher, educator, and James Beard award-winning author. He is an active board member of the Good Meat Project and Chefs Collaborative and through this work, he leads experiential workshops worldwide on butchery and meat science for venues such as Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Adam also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, and Maude.  We talk about Adam's road from corporate marketing burnout to his career in meat processing and humane butchery.  We also discuss his latest initiative, ROGUE FOOD UNITES, a nonprofit which meets the immediate and long-term food needs of fire victims in Southern Oregon with comfort food prepared by locally-owned restaurants. Click here to donate.

“I could have learned what I did about plant-based nutrition and kept it to myself. But that's not who I am. I need to curate some experiences for folks.”  LA Dunn (6:04 - 6:14)   As a city-kid raised in New York, Founder of Black Girls Eat, LA Dunn's parents always made sure she had a green vegetable at dinner. As she got older and noticed some changes to her body, she decided to take her nutrition into her own hands while teaching other women how they can too.   It can be difficult, at times, to find a doctor that can advocate for your health but LA Dunn found one in a rheumatologist when she realized she was having chronic aches and pains. After taking signals from her body, LA began researching more into whole foods and plant-based nutrition. While she assumed this would limit her access to healthy and enjoyable meals, it, in fact, did the opposite.   After taking classes and doing the research, LA changed her mindset on not only how she cooks, but how she shops. Focusing more around plants for meals, rather than meat opened her up to try new things and be adventurous with her food.   With a background in education, LA always hungered to not only learn more, but share her knowledge. After learning what she did for herself, she started sharing it with other women. Discussions turned into shopping trips, and then into cooking and having these experiences together. This is what went on to inspire her to create Black Girls Eat.    “I'm here to alleviate stress, and help create a clear pathway to reach your own goals. When the goal is to eat a little healthier, we can do that together.” LA Dunn (21:17 - 21:18)   While back then it was simple to meet in-person and have these discussions about nutrition, COVID-19 made everything take a bit of a turn. As they were unable to gather and shop together as easily, LA began to focus more on virtual learning. With the ability to add more to the website, Black Girls Eat expanded to virtual coaching, and added various partnerships.    Sometimes when we hear the term “plant-based”, our minds immediately go to labels like Vegetarian, Vegan or Pescetarian. But these types of labels can be overwhelming and intimidating when looking for whole food nutrition. LA's goal with Black Girls Eat is to be an advocate for her clients to simply eat better and differently.    Accessibility can be a major roadblock when clients consider plant-based nutrition, but LA and Black Girls Eat show that there are budget friendly options that are not also pre-packaged, processed food. Thanks to a partnership with Stone Barns Center for Food and Agriculture in New York, Black Girls Eat is able to educate clients on the possibilities and ease of urban farming and sustainability.   While they can be picky eaters at times, it can be important to get children more involved as well. By explaining why you're making certain food choices, LA tells her clients this can help with their understanding along with development of their own choices in the future.    There are a lot of things that aile our bodies and making better food choices is something that we can control. While a change might be overwhelming for some, LA wants to be that cheerleader for her clients on their plant-based nutrition journey.   How to get involved Join The Produce Moms Group on Facebook and continue the discussion every week!  Visit www.blackgirlseat.com to learn more about going from plant-curious to plant-focused with LA. Reach out to us - we'd love to hear more about where you are in life and business! Find out more here.    If you liked this episode, be sure to subscribe and leave a quick review on iTunes. It would mean the world to hear your feedback and we'd love for you to help us spread the word!

Peggy Dulany is Chair and Founder of Synergos, a global organization helping solve complex issues around the world by advancing bridging leadership, which builds trust and collective action. Listen to Peggy share how personal vulnerability is key for leaders to tackle some of the world’s most intractable problems. She believes that philanthropy is not just about money; it is also about connections, influence and skills. There is value in bringing ideas together, as well as people, and creating safe spaces for individuals to bring their full selves out into the world. She shares examples of how Synergos is doing this with philanthropists and in communities around the globe. Peggy Dulany is Chair of Synergos, a global organization helping solve complex issues around the world by advancing bridging leadership, which builds trust and collective action. Drawing from her experience living and working in Rio de Janeiro as a young woman, she realized that the people most affected by adverse living conditions also have the greatest energy and motivation to solve their problems. The resources they lack are connections to the economic and political realms where necessary changes can affect whole communities. Peggy founded Synergos in 1986 to promote trust and collaboration among grassroots groups and government or business leaders and organizations, people who otherwise would not have access to each other, so that they can develop long-term relationships and forge new paths in overcoming poverty. In 2001, she co-founded Synergos’ Global Philanthropists Circle with her father, David Rockefeller, to support philanthropic families in using this approach. Her career has included heading a public high school program for drop-outs and consulting with the United Nations and the Ford Foundation on health care and family planning, and with the National Endowment for the Arts on nonprofit management and planning. She was Senior Vice President of the New York City Partnership, where she headed the Youth Employment, Education, and Community Affairs programs. Peggy is an honor graduate of Radcliffe College and holds a Doctorate in Education from Harvard University. She has sat on over thirty nonprofit and corporate boards including Stone Barns Center for Food and Agriculture, the Rockefeller Brothers Fund, and the Africa-America Institute, among others. She runs two socially responsible businesses: a grass-fed beef and guest ranch in Montana and an ecotourism operation in Namibia. Through Synergos, she also guides wilderness retreats that offer participants a safe space in which to reflect on their deepest purpose in life.See omnystudio.com/listener for privacy information.

In this episode, we visit with Jack Algiere at Stone Barns Center for Food and Agriculture, a nonprofit working farm and educational center in Tarrytown, NY. Learn more about your ad choices. Visit megaphone.fm/adchoices

Fred Kirschenmann is a longtime national and international leader in sustainable agriculture. He shares an appointment as Distinguished Fellow for the Leopold Center and as President of Stone Barns Center for Food and Agriculture in Pocantico Hills, New York. He also manages his family's 1,800-acre certified organic farm in south central North Dakota. Tune in to learn more about: - His story from being a PhD to becoming a leader, champion and pioneer of organic and sustainable farming; - His appreciation and inspiration for the work of Ernest Shusky; - His thoughts on the food revolution for the future; - The three "R's": Regenerative, Resilience and Relationships; - The relationship of farmers and chefs, and their success story from the Stone Barns Center; - About David Montgomery's book "Growing a Revolution: Bringing our soil back to life";  - His thoughts on why Iowa has lost 6 inches of top soil and how farmers are recognizing this issue and getting together to find solutions;  - Why you can't address climate change without addressing agriculture; To learn more about Fred's work go to https://www.stonebarnscenter.org/board/fred-kirschenmann/. 

Shane Hardy is the ecology director at Stone Barns Center for Food and Agriculture. He grew up in the Hudson River town of Nyack, NY, and has worked on farms in New York's Finger Lakes region, Orange County and Rockland County. At Stone Barns he is pursuing his passion for building soil, increasing resilience and biodiversity in agriculture and finding creative solutions to meeting our humans needs from the land as healthy partners in the natural system we live in.Shane and his team oversee all of the compost and nutrient management cycles, tend the landscape and gardens, care for the apiaries, and steward the regeneration of biologically rich and resilient pastures and forests in tandem with the livestock team. Since 2017 he has overseen the development of a comprehensive ecological monitoring program tracking soil health and carbon sequestration, biodiversity, and watershed health across 400+ acres of working pastureland and forests managed holistically with cattle, sheep, goats and pigs.Our conversation covered many aspects of Shane's role on the farm, including animal husbandry and soil science. Enjoy this episode, and go to Stone Barns to learn more.

Johnny Ortiz, currently a chef-in-residence at Stone Barns Center for Food & Agriculture, has made a fascinating journey from his original home in New Mexico to the pinnacle of fine dining at Alinea and Saison, and back to New Mexico, where he stages intimate, deeply personal Shed Project dinners. Andrew caught up with him at Stone Barns to discuss his young life and career, and the experience of serving his signature food in a different state and setting.And in The Line-Up, our weekly news and information segment, friend of the pod Preeti Mistry checks in from Oakland, California, to describe their just-launched podcast Loading Dock Talks, as well as their recent inclusion on the Netflix series Waffles and Mochi.Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Please consider supporting Andrew Talks to Chefs via our Patreon page–we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

In an interview recorded in-person, pre-pandemic, legendary American chef David Burke sits down with Andrew at David Burke Tavern to discuss his life and career, including how he first discovered professional cooking, and his lifelong gift for outside-the-box thinking.We also share a portion of a conversation with Omar Tate of Philadelphia's Honeysuckle Provisions recorded at Stone Barns Center for Food & Agriculture where he was recently in residence. (Please consider supporting the GoFundMe for Honeysuckle's important Community Center, and the not-for-profit work of Stone Barns Center for Food & Agriculture.)And in The Line-Up, our weekly news and commentary segment, John Winterman of Brooklyn's recently opened Francie restaurant, expands on his recent Food + Wine think-piece about the economic and psychic impact of no-shows on restaurants, and on the efficacy of indoor dining protocols.Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Please consider supporting Andrew Talks to Chefs via our Patreon page–we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

The Stone Barns Center for Food and Agriculture has a lofty mission: to change the food system. It’s an idyllic 400 acre farming property just north of New York City. It features an on-site, partner restaurant called Blue Hill, which has been made famous by chef Dan Barber and his book The Third Plate. Stone Barns also runs education programs and regenerative agriculture trials in crops and livestock, and welcomes the public to watch how it’s all done.Jason Grauer is their Crops Director. He left his career in asset management to follow his passion for what he calls “soil-based” agriculture. His research focuses on seed genetics and organic seed trials to improve soil health, biodiversity, and taste. But how can a small, non-profit farm influence practices in large, commercial farms, let alone the entire food system?In this episode, Jason talks about:How he managed the transition from asset management to regenerative farmingThe importance of seed genetics and the creation of a digital seed databaseThe experiments Stone Barns is running to make a difference to the broader food systemFor more from Jason and our insights from this episode, check out our website.

Regenerative agriculture is practiced on a very small percentage of total farm and ranchland in the U.S., maybe 3-5%. This figure is growing by the day because it is a sustainable approach to growing and raising food that also mitigates some of the effects of climate change.This is Part 2 of a two-part story. It looks at how and why food grown using regenerative agriculture practices tastes better and can be better for you, then delves into the challenges and opportunities around upending the current model of agriculture and the food system it supports.First, Allen Williams and Gabe Brown, farmers/ranchers and consultants with Understanding Ag talk about the importance of biologically active soil in improving both the taste profile and nutrient density of food.Suzan Erem, director of Sustainable Iowa Land Trust, and Jack Algiere, farm director at Stone Barns Center paint a picture of the challenges farmers face in making the switch, as well as possible ways to provide incentives to embrace regenerative farming: providing access to affordable land and more equitable ways of sharing equity and profits.Rebecca Chesney of IDEO, a global design firm, talks about the surprising level of collaboration and commitment from food makers and distributors to enabling regenerative agriculture by building and/or evolving both physical and information infrastructure.I talk with Monica Rocchino, co-owner of The Local Butcher Shop, a custom butchery in Berkeley, CA that buys directly from local farmers and ranchers who grow and raise food sustainably. More of her suppliers are calling themselves “soil farmers” and more of her customers are asking about regenerative agriculture.Finally, I share my thoughts on what each one of us, as consumers and eaters, can do to help create a market for foods grown using regenerative agriculture practices. This touches on where, how, and what we buy.Antonio Vivaldi violin concerti courtesy of John Harrison Music

Regenerative agriculture is practiced on a very small percentage of total farm and ranch land in the U.S., maybe 3-5%. This figure is growing by the day because it is a sustainable approach to growing and raising food that also mitigates some of the effects of climate change.This is Part 1 of a two-part story. It seeks to define what regenerative agriculture is, how it’s different from conventional agriculture, and why we should care. Part II will delve into the challenges and opportunities around upending the current model of agriculture and the food system it supports, including our role as consumers in this system.Matt Ridenour, Senior Portfolio Lead at IDEO, a global design company, helps me set the stage by sharing an overview of the Rockefeller Foundation's Food System Vision Prize and the emergence of regenerative agriculture as a major theme. Jack Algiere, farm director at Stone Barns Center, gives us a snapshot of what happens on their land. Stone Barns is one the pioneers in the regenerative agriculture movement.Then, I try to define more broadly what is regenerative agriculture. On one level, it is a set of principles and practices. Gabe Brown and Allen Williams, farmers, ranchers, and consulting educators at Understanding Ag lay out their approach.Regenerative agriculture is also an ethos; a value system that advocates for a more equitable relationship across the food chain. Rebecca Chesney, who leads much of IDEO’s work on redesigning the food system, and Linyee Yuan, Founder and Editor at MOLD, a platform exploring the future of food, expand on this shift in philosophy. Finally, Allen Johnson helps me look at why we should care about considering this alternative but disruptive approach to growing and raising food. The starting point is a dire picture of soil health and fertility, and the resulting environmental challenges. On top of that, the inequalities in the food system that flows from conventional agriculture are reason enough, for some, to embrace a reimagined system underpinned by regenerative agriculture.Sounds courtesy of diegolarat freesound.orgImage courtesy of Gabe Brown of Brown's Ranch near Bismarck, ND

Founder and Editor-in-Chief of Musings, Susan Rockefeller is a documentary-filmmaker and environmentalist who has long used the power of storytelling to raise awareness and engage a global audience in issues that impact us all. Her award-winning films including Food For Thought, Food For Life, Striking a Chord, Making the Crooked Straight, Running Madness, and Mission of Mermaids have aired on HBO, PBS, and the Discovery Channel. Her forward-thinking book "Green at Work: Finding a Business Career that Works for the Environment," was published by the Island Press in 1992. Susan sits on the boards of Oceana, Stone Barns Center for Food and Agriculture, We Are Family Foundation and is a member of Natural Resources Defense Council Global Leadership Council. --- Support this podcast: https://anchor.fm/toby-usnik/support

Today on Mushroom Hour we are blessed to have the company of Eugenia Bone. Eugenia is a nature and food journalist, as well as an author and speaker, whose writing is primarily about the connections between food, sustainability and the natural sciences. Her work has appeared in many books, magazines, and newspapers, including The New York Times, The Wall Street Journal, Saveur, Food & Wine, Gourmet, and The National Lampoon. A member of the American Society of Science Writers, founder of Slow Food Western Slope in Western Colorado, and former president of the New York Mycological Society, she has lectured widely in venues like the Denver Botanical Garden and the New York Public Library. Eugenia is the author of six books, including the mushroom lover must-have “Mycophilia” and her most recent work Microbia: A Journey into the Unseen World Around You. Eugenia has lectured widely in venues like the Denver Botanical Gardens, the New York Public Library, and the Stone Barns Center. She’s currently featured in “Fantastic Fungi”, a movie about the magical world of fungi and their power to heal, sustain and contribute to the regeneration of life on Earth. Topics Covered: Winding Road to Mycophilia How Basic Scientific Literacy Improves Your Life Diverse Mushroom Community Fungi as the Glue of Plants, Soil & Community New York Mycological Society Mushrooms in Urban Ecosystems Fungi as a Gateway to Learning Cooking & Preserving Mushrooms Exploring the Microbial World Symbiosis & Dysbiosis Our Gut Microbiome Limitless Applications of Endophytes Psilocybin Therapy Eugenia’s Favorite Forage Grounds and Mushroom Recipes Episode Resources: Eugenia Bone Website: http://www.eugeniabone.com/ Eugenia Bone Instagram: https://www.instagram.com/eugeniagbone/ Fantastic Fungi Cookbook: https://fantasticfungi.com/cookbook/ New York Mycological Society: http://newyorkmyc.org/ Mycophilia - Revelations from the Weird World of Mushrooms (book): https://www.amazon.com/Mycophilia-Revelations-Weird-World-Mushrooms/dp/1609619870 Microbia - A Journey Into the Unseen World Around You (book): https://www.amazon.com/Microbia-Journey-Unseen-World-Around/dp/1623367352

I’m really excited for this week’s episode – and happy to introduce you to my two guests, Shannon Algiere co-founder of the farm at Stone Barns Center for Food and Agriculture and currently the Farm Liaison manager, and Jessica Galen, Stone Barn’s Communications Manager. I’ve invited them to give us a snapshot of the history […] The post Episode 482: All about the 2020 Young Farmers & Cooks Conference and Stone Barns Center for Food & Agriculture appeared first on Debra Prinzing.

As part of our "Inspiring TED Talks" series, spotlighting can't-miss TED Talks and their key takeaways, Dr. Jonathan H. Westover explores Lorna Davis' famous 2019 TED Talk, "A Guide to Collaborative Leadership." See the video and details here: https://www.ted.com/talks/lorna_davis_a_guide_to_collaborative_leadership/up-next.  Video Overview: "What's the difference between heroes and leaders? In this insightful talk, Lorna Davis explains how our idolization of heroes is holding us back from solving big problems -- and shows why we need "radical interdependence" to make real change happen."  Lorna Davis (https://www.linkedin.com/in/lorna-davis-3366ab14) transforms the way leaders operate so they can incorporate social, environmental and financial priorities into their business performance. She runs group workshops, coaches individuals and is a highly sought after keynote speaker. She also serves on the board of a number of organizations that are committed to having meaningful purpose. Davis has served as president of multinational consumer goods companies for more than 20 years, in Danone, Kraft and Mondelez. She has been a key leader in Danone's purpose journey. In 2017, she served as CEO and chairwoman of Danone Wave (now Danone North America), where she established the six-billion-dollar entity as a Public Benefit Corporation and achieved B Corp status in 2018, making it the largest B Corp in the world. Davis is a member of the Social Mission Board of Seventh Generation, the Advisory Board of Radical Impact, the Integrity Board of Sir Kensington and the Board of the Stone Barns Center for Food and Agriculture.She has lived and led businesses in seven countries, including the UK, France and the US, and served on the global board of Electrolux for six years. She was also based in Shanghai, China for six years, where she was the CEO of the merged Danone and Kraft business. Davis is now based in New York City, where she runs Lorna Davis Associates, working as a coach, speaker and facilitator. She is a global ambassador for the B Corp movement. She is passionate about wildlife conservation, particularly the plight of the African rhino.  Ranked in the Top 10 Performance Management Podcasts: https://blog.feedspot.com/performance_management_podcasts/ ; Ranked in the Top 10 Workplace Podcasts: https://blog.feedspot.com/workplace_podcasts/ ; Ranked in the Top 15 HR Podcasts: https://blog.feedspot.com/hr_podcasts/ ; Ranked in the Top 15 Talent Management Podcasts: https://blog.feedspot.com/talent_management_podcasts/ ; Ranked in the Top 15 Personal Development and Self-Improvement Podcasts: https://blog.feedspot.com/personal_development_podcasts/ ; Ranked in the Top 30 Leadership Podcasts: https://blog.feedspot.com/leadership_podcasts/

No Ounce Wasted  Bryan and Phil discuss the intersections of food, farming and social justice, raising cattle that feeds those that need it, Stone Barns, cooking and Phil's journey. Phil Haynes is the Assistant Livestock Manager at Carversville Farm Foundation located in Bucks County, Pennsylvania. Carversville Farm Foundation is a non-profit organization that is focused on producing organic food for center city Philadelphia soup kitchens. The farm's mission is simply to donate the most nutritious proteins and vegetables possible to communities who need it the most. Phil’s first encounter with farming was in his home town in NJ in 2011 when he and his brother started their own small vegetable CSA (community supported agriculture) called Ralston Farm, which initially provided fresh produce to 25 families in Morris County. While at Ralston, Phil attended Connecticut College where he majored in anthropology, with a minor in botany. In college he completed a summer long internship with the livestock department at Stone Barns Center for Food and Agriculture. Phil returned to Stone Barns as an employee in 2016 and managed the waste-fed pig program, pastured egg layers, turkeys and ducks, while overseeing their state-inspected processing facility for poultry and red meat butchery. Phil loves to cook over open-fire for his friends, family and coworkers and roast the occasional whole pig or lamb for a party. Phil currently manages the organically certified poultry slaughterhouse at Carversville Farm Foundation, and helps direct infrastructure projects and day-to-day tasks around the farm. In the future, Phil looks forward to working more on the social aspects of food justice at CFF through the enrichment of communities they work with in center city Philadelphia. https://www.carversvillefarm.org/.  ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/

Carolina Saavedra is a chef, activist and educator who works both at Stone Barns Center in Westchester and at La Morada, her family's restaurant in the South Bronx. Every day she addresses interconnected issues that affect her underresourced community, including food apartheid, immigration reform, police brutality. Her voice is strong and filled with love, anger, hope and commitment as she talks about a life of service through feeding others. Listen in to hear her compelling story of learning from the indigenous people of San Miguel Ahuehuetitlan, the life-changing moment when a cop came to La Morada and threatened to "flip it," and her fight for justice.Image courtesy of Ben Hider.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!Heritage Radio Network is a listener supported nonprofit podcast network. Support Speaking Broadly by becoming a member!Speaking Broadly is Powered by Simplecast.  

Donate to The Permaculture Podcast Online: via PayPal Venmo: @permaculturepodcast In today's episode, David Bilbrey returns to the host seat with Fred Kirschenmann. Fred joins us again to share more about his work at the Aldo Leopold Center for Sustainable Agriculture at Iowa State University and Stone Barns Center for Food and Agriculture and how those two places are working to allow us to plan not only for the world we have now but also for our descendants. The solutions come in multiple forms, from the ways we can use plants in our fields to increase yields while regenerating soil, and the cultural changes that are coming as the children and grandchildren of the Baby Boomer generation reject consumerism and focus on a more community-centered life.     What do you think of what Fred shared with David today? Are there places where you can favor biology over technology in your design? Do you make lifestyle decisions that have an impact on your use of resources and consumption?     I'd love to hear from you. Email: The Permaculture Podcast Connect with the Podcast Patreon Instagram Twitter Resources: Aldo Leopold Center for Sustainable Agriculture at Iowa State University Stone Barns Center for Food and Agriculture Braiding Sweetgrass by Robin Wall Kimmerer Sir Albert Howard Dave Brown & Brown's Ranch Books How to Thrive in the Next Economy by John Thackara Growing a Revolution: Bringing our Soil Back to Life by David R. Montgomery Building the Agricultural City – A Handbook for Rural Renewal by Robert Wolf Collapse by Jared Diamond

In today’s episode, David Bilbrey returns to the host seat with Fred Kirschenmann. Fred joins us again to share more about his work at the Aldo Leopold Center for Sustainable Agriculture at Iowa State University and Stone Barns Center for Food and Agriculture and how those two places are working to allow us to plan […] The post Planning for Future Generations appeared first on The Permaculture Podcast.

A man on a mission to teach the art and advocate for a regenerative agriculture

No Ounce Wasted Radio Show Butcher's Guild co-founder Marissa La Brecque turns the spotlight on host Bryan Mayer and introduces listeners to the man behind the mic. A longtime advocate of responsible sourcing and whole carcass utilization, Bryan is well-known in meat as a connector- of people, ideas and solutions. Bryan Mayer - With well over a decade of butchery and teaching experience, Bryan has been at the forefront of the craft butcher movement in the US. Receiving training from master butchers, raising livestock, working on kills floors, behind butcher counters, and on kitchen prep lines, he has been able to gain an insight into the industry unavailable to most. He co-developed Fleisher's renowned butchery training program, training a new generation of butchers and chefs focusing on sourcing, humane slaughter, and whole carcass utilization. Bryan co-founded Philadelphia's first butcher shop, restaurant, and education space, dedicated to supporting local agriculture and fostering a connection between rural and urban communities. He has been featured in and written for Food & Wine, Bon Appetit, Saveur, Esquire, Men's Health, appeared on Tasting Table, Eater, Jezebel, and wrote the "Ask Your Butcher" column for Food Republic. He lectures and conducts workshops with the James Beard Foundation, Stone Barns Center for Agriculture, Glynwood, The American Lamb Board, and the Culinary Institute of America, in addition to working with farmers, slaughterhouses, and processors, throughout the US. He regularly holds workshops and events throughout the US and was an Instructor at Ian Knauer's Farm Cooking School in Titusville, NJ and the Brooklyn Kitchen in Brooklyn, NY. Bryan currently resides in Hawaii.    bryan.mayer@gmail.com   ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the archives page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/  

This minisode is a little bit different than traditional episodes, as we cover relevant happenings in and around Meyer Hatchery. Sometimes we also interview industry leaders, and today I’m excited to be joined by Adam Danforth, a butcher, educator, and James Beard award-winning author.You may recognize the name from his comprehensive butchering books, including his newly released book Butchering Chickens: A Guide To Humane Small-Scale Processing. He is an active board member of the Good Meat Project and Chefs Collaborative and through this work, he leads experiential workshops worldwide on butchery and meat science for venues such as Stone Barns Center for Agriculture, the James Beard Foundation Chefs Boot Camp, Google, and the National Bison Association. Adam also consults and provides education to restaurants including Eleven Madison Park, Gramercy Tavern, Bazaar Meat, and Maude. In today’s interview, Adam’s passion is truly evident, and I can’t wait to share his wealth of knowledge and insight with you all. In this episode you'll: Learn About The Good Meat Project & Atlas of Butchery InitiativesHear How COVID-19 Has Changed The Local LandscapeGet Resources On Supporting LocalLearn About Processing At HomeCatch Details On A Special Giveaway!Important Links:Good Meat Project ResourcesGood Meat SwitchboardEat Well GuideEat WildLocal HarvestAdam DanforthPurchase Butchering Chickens: A Guide to Humane Small-Scale Processing.Be sure to listen to Part 1 & 2 with Adam Danforth!Also don't forget to join our exclusive Facebook Group "Inside The Coop" and submit your Poultry Pride Story, here!

We take another dive into the JBFC archives, this time to revisit a 2019 Q&A featuring Jack Algiere—Farm Director at the world-famous Stone Barns Center for Food and Agriculture—who joined JBFC Programming Director Brian Ackerman for a discussion on the fascinating documentary The Biggest Little Farm. The Jacob Burns FilmCast is mixed, edited, and published by Mike Towndrow, and produced by Paige Grand Pré. Support for this podcast comes from the Jacob Burns Film Center, a nonprofit five-screen cinema and education center located in Pleasantville, NY. Learn more at burnsfilmcenter.org, or contact us at jbfilmcast@gmail.com.

Katy Keiffer sits down with Anthony Myint, food industry veteran and founder of ZeroFoodprint about that organizations work with restaurants and their diners to invest in soil health in an effort to take powerful climate solution. Together with the state of California, ZeroFoodprint is enlisting those who eat to help revitalize our soil by contributing one percent of the cost of their meal to support carbon farming.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.HRN On Tour is powered by Simplecast.

In this episode, Lisa Held speaks with Connor Stedman and Christine Su. Stedman is an ecological designer at the regenerative design consultancy, Terra Genesis International. His areas of expertise include agroecology and carbon farming. Su is similarly rooted in the worlds of carbon farming and regenerative agriculture. As the CEO and co-founder of PastureMap, she is the brains behind the company’s regenerative grazing practices. The three discuss climate change issues and the impact that data and agro economics will have on the future of carbon farming.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate  today to become a crucial part of the HRN community.HRN On Tour is powered by Simplecast.

Building a community of farms, one yard at a time. In This Podcast: How do you farm in a city without a large plot of land? Allie Borovik, the creator of Neighborfood, is learning how to do just that in Austin, TX. Using Fleet Farming and Curtis Stone for inspiration, she has devised a business model that allows her to produce and harvest food for local chefs and restaurants without purchasing her own land. Listen in to learn her method of yard farming, the benefit to her landowners, and how she builds her inventory of yards and produce. Don't miss an episode! Click here to sign up for podcast updatesor visit www.urbanfarm.org/podcast Allie was born in Houston, TX and raised in Memphis, TN - not on farms, but always around food. She spent her college years in New York City playing volleyball and studying politics, food, and public health. In 2017, she fell in love with farming at the Farmer Training Program in Burlington, VT.  A year later she was growing vegetables and some animals at Stone Barns Center for Food and Agriculture outside of NYC. Just this past spring, Allie moved to Austin, TX to start Neighborfood, a neighborhood-based network of small yard farms. Currently, she has three yards in production and is selling her produce to restaurants and markets around the city. Allie started Neighborfood as a way to feed people, build communities, and combat climate change.  Visit www.urbanfarm.org/neighborfood for the show notes on this episode, and access to our full podcast library! 502: Allie Borovik on Networking Small Yard Farms

This year, the Stone Barns Center for Food and Agriculture launched a Regenerative Farming Fellowship program in partnership with the National Young Farmers Coalition (NYFC). In this episode, two of the farmers from the inaugural cohort—Drew Blankenbaker, a vegetable farmer in Montana and the founder of The Farmland Company and Kelly Placke, herd manager at organic grassfed dairy Placke Organic Acres in Wisconsin—join host Lisa Held in studio, along with NYFC co-executive director Sophie Ackoff. They discuss how they’re implementing regenerative practices on their farms, the economic and climate-related challenges they face, and what the term “regenerative” means to them.The Farm Report is a Heritage Radio Network show, recorded live on Full Service Radio at the LINE Hotel in Adams Morgan, Washington DC.The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.The Farm Report is powered by Simplecast.

Host Michael Ruhlman explores bacon with Chef Brian Polcyn and Farmer Jack Algiere. Special thanks to Stone Barns Center for showing us around. Thanks to Dan Barber for the incredible bread. https://www.stonebarnscenter.org/ And thanks to Brian for the bacon. Brian and Michael have written 3 books together: "Charcuterie: The Craft of Salting, Smoking, and Curing. " https://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298 "Salumi: The Craft of Italian Dry Curing" https://www.amazon.com/Salumi-Craft-Italian-Dry-Curing/dp/0393068595/ref=sr_1_3?qid=1574221613&refinements=p_27%3ABrian+Polcyn&s=books&sr=1-3&text=Brian+Polcyn "Pate, Confit, Rillette: Recipes from the Craft of Charcuterie" https://www.amazon.com/gp/product/0393634310/ref=dbs_a_def_rwt_bibl_vppi_i0 Host Michael Ruhlman's new book "From Scratch" is available now: https://www.amazon.com/Scratch-Meals-Recipes-Dozens-Techniques/dp/1419732773/ref=sr_1_1?qid=1574221670&refinements=p_27%3AMichael+Ruhlman&s=books&sr=1-1&text=Michael+Ruhlman All of the music on From Scratch is by Ryan Scott from his album "A Freak Growns in Brooklyn". https://www.ryanscottguitar.com/ Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

We are coming to the end of an era that uses fossil calories to power our food production. It's going to take more than technology, more than math and science, to see us out of this predicament; it's going to take collaboration, creativity, and imagination. Born on a North Dakota farm during the Great Depression and in the grips of the worst drought in U.S. history, Fred Kirschenmann has spent most of his life working to change how we farm, as well as our relationship to the land. For more than four decades, Fred has been a champion of agricultural resilience, an articulate advocate for soil health and a pioneer of organic farming. Fred currently serves as President of the Board for the Stone Barns Center for Food and Agriculture. A long time national and international leader in sustainable agriculture, Fred is a Distinguished Fellow at the Leopold Center for Sustainable Agriculture at Iowa State University at Iowa State University and a professor in the Department of Religion and Philosophy. He also continues to manage his family’s 1,800-acre certified-organic farm in south-central North Dakota. His work has helped transform what was once obscure and marginal work—resilient, sustainable agriculture focused on the health and restoration of the soil—into an international movement.   Historically, civilizations that anticipated change and prepared accordingly were the ones that survived, while those who ignored all the signs eventually collapsed....what kind will we be?   In this episode... Fred's father stressed the importance of taking care of the land and how that shaped Fred's values How his path took him into Philosophy and Religion, academia, and back to the land--this time on the organic path Rudolf Steiner's influence on his philosophy of spirituality and agriculture For Fred, spirituality and agriculture has a lot to do with microbes! Putting agriculture in historical context Farmers who switch from conventional agriculture to regenerative agriculture have a larger profit margin and find that the old model of "get big or get out" no longer makes financial sense Justus von Liebig's influence on input-intensive agriculture and being A soil-building philosophy (using the principles of nature) Perennializing our food crops The soil microbe-gut microbe connection; the effects of foods grown in living soil on human health Challenges of proposing huge changes to the aging farming community, and challenges of land prices for young farmers who want to practice regenerative agriculture Those civilizations who anticipated changes and made preparations are the ones that survived It's going to take more than a steady diet of STEM courses (science, technology, engineering, and math) to solve the coming food crisis...it is going to take imagination, creativity, and collaboration. The Intergovernmental Panel on Climate Change recently estimated that we have 11 years to make major changes in the way we operate before climate change becomes catastrophic   Resources Growing a Revolution by David Montgomery Dirt to Soil by Gabe Brown Journey of the Universe by Brian Swimme and Mary Evelyn Tucker The Land Institute (Wes Jackson) Farmacology by Daphne Miller Cultivating an Ecological Consciousness by Dr. Frederick Kirschenmann

This week on Meat + Three, meet four of our HRN Hall of Fame inductees. They’re all growers and makers doing tireless and delicious work to cultivate good, clean, and fair food. Cesare Casella is an Italian chef, author, and educator who teamed up with Heritage Foods on to preserve endangered species of livestock with his line of Casella's Heritage Prosciutto. Andy Hatch is a prolific Wisconsin cheesemaker known for the incredible cheeses he makes, Pleasant Ridge Reserve and Rush Creek Reserve. Jack Algiere is employee number one at Stone Barns Center, where he's built an integrated farming operation rooted in land stewardship, innovation, and community. Viraj Puri is the co-founder and CEO of Gotham Greens and a true pioneer in the urban farming movement here in Brooklyn. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council. Meat + Three is powered by Simplecast.

I've enjoyed having a garden for many years, and recently it's taken on deeper significance in my life. So I loved this conversation with this week's guest Joe Lamp'l, the Joe behind Joe Gardener®, as we discussed the many benefits of gardening. Physical exercise and fresh produce are obvious advantages, and we also explored the mental, emotional, and even spiritual benefits of being in your garden. Topics we touched on included: Gardening as a way to combat perfectionistic tendencies The easy connection and camaraderie among gardeners Seeing gardening “mistakes” as opportunities to learn Applications of a fixed vs. growth mindset Practicing trust and acceptance in the garden Joe’s aha! moment that drew him into gardening Why we have such an emotional connection to food taken directly from the ground Being a steward of the earth The advantages of natural gardening (here's a link to the effects of exposure to the chemical pesticide diazinon, which I experienced as a teen) The role of gardeners in helping our planet to heal Nurturing a relationship with our gardens The therapeutic effects of gardening The layout of Joe’s beautiful garden farm Common mistakes among new gardeners The network of life beneath the soil’s surface Joe shared with me his photo of the first monarch that returned to his garden, which I've posted here. Here's the link to Joe's excellent (and free) Complete Guide to Home Composting where you can also sign up for his newsletter. We discussed a couple episodes of Joe's Growing a Greener World television series: Stone Barns Center & Blue Hill: The Best of Food and Agriculture in which the man had an epiphany simply by pulling a carrot from the ground. Waking Up the Garden Farm™ which chronicles Joe's collaboration with his daughter in developing a tomato seedling operation. Joe Lamp’l (aka joe gardener®) has been hooked on horticulture since childhood. He is one of the country’s most recognized and trusted personalities in gardening and sustainability, with a passion for living a greener life. That passion is evident to a nationwide audience who turns to him for gardening advice through his new joe gardener Online Gardening Academy™ and watches him in his current role as Creator, Executive Producer, and Host of the Emmy-award-winning PBS series, Growing a Greener World® and, previously, as host of Fresh from the Garden on DIY Network (and more). Joe also shares his know-how on NBC’s TODAY SHOW, ABC’s Good Morning America, The Weather Channel and through his popular books, podcast series, and more. Joe’s past awards include The American Horticultural Society’s B.Y. Morrison Communication Award, which recognizes effective and inspirational communication—through print, radio, television, and online media, t Best On-Air Talent for Television by The Garden Writers Association, and the Taste Awards for Best Branded Television Series, Best Environmental Television, Series, Film or Video, and Breakout Storyteller of the Year for a television series, and 2018 Daytime Emmy Award for Best Lifestyle Program. Joe is also the founder and “Joe” behind joegardener.com – a gardening-intensive website with a focus is on how-to videos, podcasts, online courses, and blog posts around the most popular topics gardeners want to know. When not talking or writing about green living, Joe can likely be found in and around his organic garden and spending time with his family on their Atlanta, GA farm. Find Joe online at his website, and on Facebook, Twitter, and Instagram. And if you're interested in enrolling in his highly acclaimed online gardening academy, check that out here.

Ep. 79: Shannon Algiere – farmer liaison manager, Stone Barns Center for Food and Agriculture  – ft. co-host Jennifer Hashley, founder of New Market Farming project || On episode 79 we welcome Shannon Algiere – farmer liaison manager at Stone Barns Center. Shannon has taught at Nature Centers, volunteered as a ranger for the Costa Rica National Park Service, managed a biodynamic greenhouse operation and helped develop a 60-member market farm in Connecticut.  Shannon first came to the Stone Barns Center in 2003 with her husband, Jack, and has played many roles on the farm, most recently flower and herb manager. Shannon now employs her extensive farming and mentorship experience to facilitate educational engagement, assisting in the design of a dynamic and impactful farm connection for visitors, aspiring farmers and students. Stone Barns Center for Food and Agriculture was developed by David Rockefeller and dedicated to the memory of his wife, Peggy Rockefeller. The Stone Barns Center’s mission is to demonstrate, teach and promote sustainable, community-based food production. Open to visitors of all ages but with an emphasis on K-12 education, the Center offers a unique experience: a chance to learn about farming firsthand on a real working farm within a 30-minute drive of New York City. Livestock, chickens, vegetables, gardens, greenhouses a learning facility and cultural center demonstrate to the public the advantages of local, community-based farming and environmentally sensitive agricultural practices.  The Center is also home to Blue Hill at Stone Barns, a four star restaurant that offers guests a taste of the farm and of the Hudson Valley. TuneIn to our 40 minute conversation to hear about the future of farming, its workforce, our connection with food and how we can all be a part moving forward.   www.SourcingMatters.show

This week, I continue my conversation with Jack Algiere and we shift our focus to cover crops. If you missed last week’s episode on crop rotation, be sure to check that out too. Jack is the Farm Director of Stone Barns Center, a highly-regarded expert on sustainable farming, and a wealth of information on all […] The post 100-Understanding Cover Crops: The Basics and Beyond, with Jack Algiere appeared first on joe gardener® | Organic Gardening Like a Pro.

Host and American Family Farmer Doug Stephan www.eastleighfarm.com has news about labor issues affecting the Small Farmer. Next, Doug welcomes Jack Algiere, Farm Director at Stone Barns Center. www.stonebarnscenter.org Jack oversees the extensive and diverse farming operations, integrating multispecies pastured livestock, grains, field crops, greenhouse, fruit, flowers and compost in a four-season agroecological system. Jack is a leader in the farm’s innovation programs and is integrally involved in training beginning farmers. Located in Pocantico Hills, NY, Stone Barns is a laboratory for learning and catalyzing a culture of informed, healthy eating. Finally, Doug opines about the Family Farm Bill of Rights and why farmers are tired of being told to "tighten the belt."

If you live in or ever travel to the New York City area, one place worth visiting is Stone Barns Center for Food and Agriculture. This 85-acre farm is just 30 minutes from the heart of the city, which is hard to believe when you tour its spectacular setting and innovative farming practices. In all […] The post 099-Understanding Crop Rotation: The Basics and Beyond, with Jack Algiere appeared first on joe gardener® | Organic Gardening Like a Pro.

About the Author Priya Parker is the founder of Thrive Labs, at which she helps activists, elected officials, corporate executives, educators, and philanthropists create transformative gatherings. She works with teams and leaders across technology, business, the arts, fashion, and politics to clarify their vision for the future and build meaningful, purpose-driven communities. Her clients have included the Museum of Modern Art, LVMH, the World Economic Forum, meetup.com, Stone Barns Center for Food and Agriculture, the Union for Concerned Scientists, and Civitas Public Affairs.  Trained in the field of conflict resolution, Parker has worked on race relations on American college campuses and on peace processes in the Arab world, southern Africa, and India. She is a founding member of the Sustained Dialogue Campus Network. She has been appointed a member of the World Economic Forum Global Agenda Council on Values Council and the New Models of Leadership Council. She is also a senior expert at Mobius Executive Leadership. (Source: https://www.priyaparker.com/bio-1/ )   About the Book The Art of Gathering is about bringing meaning back to when we meet. So often when we bring people together it lacks purpose and interest; regardless of whether it’s Sunday brunch with friends or a weekly team meeting. This book was the one that had the biggest impact on me in 2018, it hit me hard and I think about it and its messages regularly. It made me excited about engaging in more challenging (read: controversial) topics at dinner, bringing people together in all formats and applying the lessons to my friends, family, colleagues and clients.   BIG IDEA 1 (2:18) - Purpose first. You must know why you are bringing people together. Knowing the purpose determines the who, what, when and where of the gathering.  A great example in the book is a baby shower. Generally this involves women coming together exchanging gifts and playing games to welcome and celebrate a new baby.  This tradition perpetuates the outdated notion that childcare/child rearing is the domain of women.   By coming back to why you are holding a baby shower (to welcome a new life / mark the passing of the parent(s) into the next phase of their life / show comradery / share advice from different parenting perspectives and generations) you would consider a wider, more diverse invitation list (men of different generations, those with and without children who can bring different perspectives and offer different support).  It would also shape more meaningful activities and conversations that better align to the purpose and a more meaningful gathering. BIG IDEA 2 (5:47) - Rules can rule. Rules can help you create a temporary alternative world. Rules in advance or during an event can help it come together; it helps people get back to the purpose and connect through meaningful conversations. One example could be - no technology. The idea of temporary world is that you can stop doing what you usually do and have an idea of environment that you can create and connection with people you are with.   BIG IDEA 3 (7:55) - Have meaningful conversations. One of the examples that Priya shares is the concept of 15 toasts. She set a dinner with some important people and they all toasted to a particular question. One of the questions you may set is - how would you define a great career or how would you define a life well lived? Each person has to share their idea of it and then toasts to it. It allows people to connect as humans rather than just job titles. Another idea about creating meaningful conversations is the idea of logistics and downplaying them. Whatever event you’re in logistics is an important part of it but don’t squander the opportunity for a powerful opening and closing statement that doesn’t involve car parking!   Click here to buy on The Book Depository   Let's Connect Email steph@stephclarke.com LinkedIn www.linkedin.com/in/steph-clarke  Instagram @stephsbizbookshelf Twitter www.twitter.com/steph_clarke__ Full show notes, tweetable quotes and links at www.stephsbusinessbookshelf.com     

In this episode broadcast from Stone Barns Center for Food and Agriculture, farm director Jack Algiere offers a tour of the greenhouse and answers questions big and small about his approach to farming. He talks about his holistic approach that starts with healthy, living soil, experimenting with new crops, working with chef Dan Barber as “collaborating artists,” and thinking about animals in a way that starts with their capacity to service ecosystems. Algiere and host Lisa Held also discuss topics like the term agroecology and how local, regional food systems could prevent food waste. The Farm Report is powered by Simplecast.

At a time when the average age of the American farmer is approaching 60, the future of the food system depends on growing and supporting the next generation of growers. In this special season finale episode of the Farm Report, host Lisa Held sits down with four young farmers during the 2018 Young Farmers Conference at the Stone Barns Center for Food and Agriculture. From Davon Goodwin, a United States Army veteran who was wounded in action and turned to farming in North Carolina for healing, to Ana Elisa Perez, who practices agroecology to restore soil and build food sovereignty on the island of Vieques in Puerto Rico, they share their unique experiences as young farmers and the knowledge they want to pass on to other young people considering taking up farming as a profession. The Farm Report is powered by Simplecast Photo Credit: Katrin Björk

For our debut episode, we go to Blue Hill and Stone Barns Center for Food & Agriculture to learn how they view tech and innovation as ways to bring us closer to our food. We talk shop and taste surprising peppers with Stone Barns farm director Jack Algiere before going behind the scenes at Blue Hill with David Barber: Blue Hill co-owner, founder of Almanac Insights and chef Dan’s brother. Find the show notes at: ediblebrooklyn.com/podcast Like the show? We’d be so grateful if you could rate and review wherever you listen. Also feel free to reach out to Edible Brooklyn on Facebook, Twitter and Instagram with the hashtag #inthefield. You can also tweet to the host and editor-in-cheif Ariel Lauren Wilson at @ariellauren or email us at info@ediblebrooklyn.com

Westland visits Stone Barns Center for Food and Agriculture in the Hudson Valley of New York. Stone Barns is unique in their commitment to looking at agricultural in new ways. Expressing the sense of place of their particular region while also keeping value close to agriculture. Jack Algiere, director of the farm, showed us around the property and shared how to manage a farm in a way that makes most sense for—and benefits—the place, the community in which it sits, and the end consumer.

The first season of In the Field explores where food and technology meet. Join our host, Edible Brooklyn editor-in-chief Ariel Lauren Wilson, as we go inside Blue Hill restaurant and Stone Barns Center for Food and Agriculture—two beacons of sustainable food—to discover how they harness tech both in the dining room and on the farm. Learn why almost one-third of all the world’s food goes to waste from Food Tank’s Danielle Nierenberg, and find out what you can do about it at home with Bon Appetit’s Brad Leone. Join us underground in Manhattan and on a rooftop in Brooklyn as we enter high-tech growing operations to see how startups are redefining local food. Wrap your head around CRISPR—the emerging genetic engineering technology that’s already editing crop and livestock DNA—and consider what it means for people and the planet. Finally, get the DL on oat milk, the latest plant-milk craze, and listen as we test it out in a multi-course oat-milk-in-every-dish feast—we are a food magazine, after all. Featuring David Barber, Jack Algiere, Brad Leone, Danielle Nierenberg, Robert Laing, Viraj Puri, Matthew Willmann, and Urvashi Rangan. 

Jack Algiere is the farm director for Stone Barns Center in the New York’s lower Hudson Valley. Actively farming since the early 1990s, Jack has been the director at Stone Barns since its inception fifteen years ago. Jack oversees the extensive and diversified farm operations, including indoor and outdoor vegetable production, small grains, and a diverse array of livestock. Most of the farm’s produce and meat is sold to the partner restaurant Blue Hill, and we dig into how this relationship has benefitted both the farm and the restaurant. We also take a look at how the vegetables are integrated into the livestock and pasture operation, the half-acre gutter connect greenhouse and how that differs from high tunnel production, and the compost heating system for the propagation operation. Perennial support for the Farmer to Farmer Podcast is generously provided by Vermont Compost Company. Pictures, show links, and more at farmertofarmerpodcast.com/episodes/algiere.

Priya Parker is the founder of Thrive Labs, where she helps activists, elected officials, corporate executives, educators, and philanthropists create transformational gatherings.She works with teams and leaders across technology, business, the arts, fashion, and politics to clarify their vision for the future and build meaningful, purpose-driven communities. Her clients have included the Museum of Modern Art, LVMH, the World Economic Forum, meetup.com, Stone Barns Center for Food and Agriculture, the Union for Concerned Scientists, and Civitas Public Affairs.Parker is the author of The Art of Gathering: How We Meet and Why It Matters. In today's conversation, we explore the power and art of gathering, how to turn a hum-drum party or dinner into a life-changing experience. We also dive into her very personal experiences with race, exclusion, activism, resolution, hard conversations and the moments that both shaped who she would become and define the path she would choose in work and life.Check out our offerings & partners: Camp Good Life Project – BIG ANNOUNCEMENT - This is the final year of Camp GLP and WE ARE 90% SOLD-OUT ALREADY!!! It will be a celebration like no other. Join us and some 400 amazing people from around the world for 3 ½ days of connection, discovery, rejuvenation and reinvention. Learn more and grab your spot today!QUIP: QUIP starts at just $25 and, if you go to GetQuip.com/GoodLife right now, you’ll get your first refill pack FREE with a QUIP electric toothbrush.Ring: Get up to $150 off a Ring of Security Kit when you go to ring.com/GOODLIFE.ZipRecruiter: Post jobs for FREE, go to ZipRecruiter.com/good.Hunt a Killer: go to huntakiller.com for 10% off your first box when you use the code GOODLIFE. Photo Credit Mackenzie Stroh

"Could you more effectively get people to care about protecting place and conservation and biodiversity if you tried to talk about it through food?" wondered Jill and her colleagues. The answer they came up with was simple: Yes. Everyone has to eat, after all. Jill Isenbarger, CEO of Stone Barns Center for Food and Agriculture, is committed to bringing about a system of agriculture and eating that reflects and values ecological health, strong communities and the integrity of place, region and season. This starts with investing in the land.

Today I’m joined by two knowledgeable thought leaders pioneering a better food movement sprawling from coast to coast, and everywhere in-between.  On episode 18 of Sourcing Matters Wendy Millet – Director of Tomkat Ranch research center, and Jill Isenbarger – CEO of Stone Barns Center discuss all important topics ranging from circular economies, holistic management, food & Agtech, and more which have begun casting a long shadow over a quickly changing domestic food landscape. Over the last decade, TomKat Ranch and the Stone Barns Center for Food & Agriculture have materialized into the tip of the spear of domestic regenerative agricultural reform.  Through convening gatherings of industry expertise and consumers alike these unique epicenters of future food have gained a finger on the pulse of what it’ll take to return values back to food, and how to engage tomorrow’s workforce into the diverse rewards and opportunities of reconnecting with the land. Supremely humble and approachable, Millet & Isenbarger are great friends who’ve accepted their leadership roles in this evolution of domestic expansion inevitably more holistic.  A 21st century revision that systematically works to clean-up the wake of failed experiments which range from Manifest Destiny to Earl Butz – a new script for agriculture is now being penned by leaders with focus on living within the rules of natural order and harmonizing interests for greater good on a shared and shrinking planet.  The ingenuity teeming from these bookends of regenerative reform are a significant part of this new playbook for future agricultural models which enhance instead of deplete regenerative natural resources. Now, leveraging an innovation economy which spawns creatively and engagement into future food as an agent of change to crack the nut of more complex systems like human & public health, environmental impact, community engagement and sustainable jobs – the anchor industry of agriculture is establishing a new cost basis for future economies becoming ultimately more circular.   Have a listen to what these folks have to say.  Ultimately, they’re defining a succession plan for us all.   www.SourcingMatters.show

On our second episode of Sourcing Matters podcast we welcome a founding father of American Organics, Fred Kirschenmann.  A true legend known for promoting regenerative agriculture and food system reform through commitment to soil health, Fred Kirschenmann is a Distinguished Fellow for the Leopold Center at Iowa State, and is President of the board at Stone Barns Center for Food and Agriculture in Tarrytown, NY. SourcingMatters.show

Paul Kita coming soon! So this episode originally published last year on my anniversary January 29, 2017. But tomorrow I am almost just as nervous as I am interviewing Paul Kita is the James Beard Award-winning Food & Nutrition Editor at Men’s Health. He’s the founder of MensHealth.com’s popular food and cooking blog,   (http://amzn.to/2COYnNH)  and I am trying not to be too nervous. 2018 Garden Goals Challenge (https://organicgardenerpodcast.com/2018-challenge-day-1/) When I spoke with JM Fortier I actually spilled my coffee on my Macbook! after almost 15 years of owning a laptop I’ve never even come close to doing anything so silly! Fortunately nothing broke. Anyway I thought this was a great time to repost this episode. Especially with the 2018 Garden Goals Challenge going on because many listeners I know are thinking of becoming market farmers and maybe this will inspire some of them to keep pursuing their dream or help them be more successful! Market Gardener Extraordinaire Bon Jour!! and Welcome to episode 170 of the Organic Gardener Podcast Today!!! I AM JUST THRILLED to introduce my guest because not only are we about to break 250,000 downloads of the Organic Gardener Podcast yes, thanks to all of you amazing green future growers listening out there that’s one quarter of a million downloads, very likely as we speak this morning January 12, 2017! But way back in  Market Gardener: A successful Grower’s Handbook for Small Scale Organic Farming (http://amzn.to/1Jcji8h)  by JM Fortier who is revolutionizing the way we think about agriculture, small scale farming and most of all how we care for our planet and today he his here with us to share his knowledge and his incredible passion! So I know you are as excited as I am to hear him speak so welcome Jean Martin Fortier!!!! You have to check out the pics on his website  (http://lagrelinette.com/visite-des-jardins/)  and the videos on youtube. THE BROADFORK TRICK is to make sure your soil is really loose and deep broad fork (http://amzn.to/2l9Mfyx) … Upcoming Talks, Events & Workshops December 9th, Pocantico Hills, NY: Workshop at the  (http://themarketgardener.us9.list-manage.com/track/click?u=1a9b3d6215b0e7d91bdbe5655&id=c0c3fbcc66&e=002c119fa1) , Stone Barns Center for Food and Agriculture January 10th, Lincoln, NE: Meet and Greet at  (http://themarketgardener.us9.list-manage.com/track/click?u=1a9b3d6215b0e7d91bdbe5655&id=482f0c2221&e=002c119fa1) January 11th, Lincoln, NE: Morning Training at the  (http://themarketgardener.us9.list-manage.com/track/click?u=1a9b3d6215b0e7d91bdbe5655&id=4805d7de8d&e=002c119fa1) January 13-14, St Joseph, Missouri : Keynote Address and Workshop at the  (http://themarketgardener.us9.list-manage.com/track/click?u=1a9b3d6215b0e7d91bdbe5655&id=b39af612f0&e=002c119fa1) , January 27th, New Brunswick, New Jersey: Keynote Address at the  (http://themarketgardener.us9.list-manage.com/track/click?u=1a9b3d6215b0e7d91bdbe5655&id=e082ac1a80&e=002c119fa1) March 24th, Umbria, Italy: Keynote Address,  (http://themarketgardener.us9.list-manage1.com/track/click?u=1a9b3d6215b0e7d91bdbe5655&id=5428290334&e=002c119fa1) April 8th, Pikeville, Kentucky, Details to follow, for more info contact Joyce Pinson at  (http://themarketgardener.us9.list-manage.com/track/click?u=1a9b3d6215b0e7d91bdbe5655&id=ec09caa5f3&e=002c119fa1) (http://amzn.to/2kJalPJ) (http://amzn.to/2kJalPJ) Market Gardener: A successful Grower’s Handbook for Small Scale Organic Farming (http://amzn.to/2kJalPJ) Tell us a little about yourself. (http://www.themarketgardener.com/) First of all I’m French-Canadian, I live in Quebec Canada! I have a micro-farm with my wife, we’ve been farming there for almost 15 years … it’s a real special farm, because it’s kind of big and small! It’s a small commercial farm,... Support this podcast

Jack Algiere is the farm director at Stone Barns Center. Jack graduated from the University of Rhode Island with a degree in horticulture and has been actively farming since the early 1990s. His lifetime of experience in organic, biodynamic and ecological systems brings a broad diversity of experience in greenhouses, orchards, fields and pastures. Jack oversees the diverse farming operations, multispecies pastured livestock, grains, field crops, greenhouse, fruit, flowers and compost in a four-season agroecological system. In the Stone Barns Center's new book, Letters to a Young Farmer, some of the most influential farmers, writers and leaders of our time share their wisdom and insight in an anthology of 36 essays and letters. There are now more farmers over the age of 75 than between the ages of 35 and 44 and we are about to witness the largest retirement of farmers in U.S. history. The future hinges on the investments we make today in the next generation of farmers. If we invest in farming that is adaptable and regenerative; that respects the limits of season; that builds soil and economies—we can grow a vibrant way of farming that delivers good food to more Americans while being resilient in the face of a shifting, highly variable climate. Helping beginning farmers succeed is crucial to creating a sustainable food future. Find out more at www.STONEBARNSCENTER.ORG or follow them on social media at facebook.com/stonebarns or on twitter @stonebarns

Donate to The Permaculture Podcast Online: via PayPal Venmo: @permaculturepodcast In today's episode, David Bilbrey returns to the host seat with Fred Kirschenmann. Fred joins us again to share more about his work at the Aldo Leopold Center for Sustainable Agriculture at Iowa State University and Stone Barns Center for Food and Agriculture and how those two places are working to allow us to plan not only for the world we have now but also for our descendants. The solutions come in multiple forms, from the ways we can use plants in our fields to increase yields while regenerating soil, and the cultural changes that are coming as the children and grandchildren of the Baby Boomer generation reject consumerism and focus on a more community-centered life. What do you think of what Fred shared with David today? Are there places where you can favor biology over technology in your design? Do you make lifestyle decisions that have an impact on your use of resources and consumption? I'd love to hear from you. Email: The Permaculture Podcast Write: The Permaculture Podcast The Permaculture Podcast Connect with the Podcast Patreon Facebook Instagram Twitter Donate to the Show Resources: Aldo Leopold Center for Sustainable Agriculture at Iowa State University Stone Barns Center for Food and Agriculture Braiding Sweetgrass by Robin Wall Kimmerer Sir Albert Howard Dave Brown & Brown's Ranch Books How to Thrive in the Next Economy by John Thackara Growing a Revolution: Bringing our Soil Back to Life by David R. Montgomery Building the Agricultural City - A Handbook for Rural Renewal by Robert Wolf Collapse by Jared Diamond

The act of sustainable agriculture and organic farming is still considered by many as practice on the fringes. When Norman Borlaug presented the ideas of the “Green Revolution,” “traditional farming techniques” or those focused on sustainable agriculture have been considered more of an obstacle than a resource. It was a revolution focused on the goal of industrialization with the sacrifice of biodiversity, Wes Jackson explained, in his segment from Letters to a Young Farmer. Farming is hitting a critical pressure point. The average age of a farmer as reported by the AGCensus is 58 years old, and only 6% of these farmers are under the age of 35 years old. There is an incredible need for young farmers to take to the fields and farm the land left behind by this older generation of farmers. Jack Algiere is working hard at the Stone Barns Center for Food and Agriculture to help build resourceful, passionate, and thoughtful farmers. The center located in Pocantico Hills, New York, sits right at the lower tip of the Hudson Valley only 30 miles from Manhattan. His team works with children, high school students, and using their world-renowned Apprentice Program to build farmers for the future. He oversees a diverse farm operation that includes pastured livestock, grains, field crops, fruits, wild landscape, flowers, and compost. He uses all of these areas of the farm to create a dynamic farm system. Jack fell in love with farming in the early 90s and never looked back. This is Jack Algiere, Farm Director of the Stone Barns Center for Food and Agriculture. Join us at the table...

Philosopher/farmer, FRED KIRSCHENMANN, is an experienced wise thinker and a deep dwelling intuitive when it comes to stewarding our land. He  shares an appointment as Distinguished Fellow for the Leopold Center and as President of Stone Barns Center for Food and Agriculture in Pocantico Hills, New York. He also continues to manage his family’s 1,800-acre certified organic […]

What is a sustainable food system? Former undersecretary of the USDA, Kathleen Merrigan, Executive Director of Sustainability at George Washington University talks about what's possible, what's happening and what to hope for. At George Washington University, Dr. Merrigan leads the GW Sustainability Collaborative, GW Food Institute, and serves as Professor of Public Policy. She serves as a Co-Chair for AGree, Board Director for the Stone Barns Center for Food and Agriculture and FoodCorps, a member of the Harvard Pilgrim Healthy Food Fund Advisory Committee, Senior Advisor at the Kendall Foundation, and steering committee member of the Council of Environmental Deans and Directors of the National Council for Science and the Environment and the United Nations Environment Programme led initiative TEEB for Agriculture & Food. Recognizing the history and scope of her work, Time Magazine named Kathleen among the “100 most influential people in the world” in 2010.

What is a sustainable food system? Former undersecretary of the USDA, Kathleen Merrigan, Executive Director of Sustainability at George Washington University talks about what's possible, what's happening and what to hope for. At George Washington University, Dr. Merrigan leads the GW Sustainability Collaborative, GW Food Institute, and serves as Professor of Public Policy. She serves as a Co-Chair for AGree, Board Director for the Stone Barns Center for Food and Agriculture and FoodCorps, a member of the Harvard Pilgrim Healthy Food Fund Advisory Committee, Senior Advisor at the Kendall Foundation, and steering committee member of the Council of Environmental Deans and Directors of the National Council for Science and the Environment and the United Nations Environment Programme led initiative TEEB for Agriculture & Food. Recognizing the history and scope of her work, Time Magazine named Kathleen among the “100 most influential people in the world” in 2010.

Susun Weed answers 90 minutes of herbal health questions followed by a 30 minute interview with Sarah Elisabeth. Sarah Elisabeth is an Herbalist in the Wise Woman Tradition.  She manages three gardens which total about a half acre.  She teaches, consults, writes articles and sells herbal products.  She is featured on Susun Weed's blogtalkradio program. She has her own radio show, Sarah Radio at www.theground.town.  She has taught at Stone Barns Center for Food and Agriculture and New York Botanical Garden.  She currently teaches at the Green Thumb GrowTogether and Beacon Institute.  She has been featured in an article in Rural Intelligence online magazine and written articles for Reconnections online magazine. this episode Q&A includes: • turmeric contains anti-inflammatory constituents that are very poorly absorbed by the body. • cooking greens, nutralizing oxilates.. • we're plagued not only by an abundance of food, but also by an abundance of information... • ovarian cysts... • worry notebook- for every worry, write a hope so that you change... • worry isn't love, it never will be.. • the herb considered best at removing mold from the body is horsetail... • uterine fibroids... • get more information into the hands of more women... • chronic eczema/dermatitis- nourishing herbal infusions, spray yarrow tincture...

Patricia Foreman, chicken activist and author, joins Pastured Poultry Talk to discuss the importance of having chickens in your life. She's chicken taught and passionate. Pat talks about: The multi-purpose chicken as meat, eggs, fertilizer, topsoil, compost, herbiciders and insectiders Chicken stimulus package Chickens as therapy and pets with benefits Why we should be thinking about front-yard chickens Chicken Underground--better get your drones out This episode was recorded at the Poultry School at the Stone Barns Center for Food and Agriculture on March 28-29, 2015. Resources City Chicks Gossamer Foundation APPPA Grady Phelan Mike Badger

New Yorkers' interest in where their food comes from and how it is raised has led to a robust farmers' market system, a growing interest in communty gardens and backyard enterprises like raising chickens and keeping bees, and a surprising number of urbanites who are ditching their pots of basil on their fire escape to become farmers. While there’s not what you’d call a mass exodus from New York City, there is a perceptible upward trend in the number of people wanting to learn more about agriculture.  With the number of farmers nationwide in decline, support programs are cropping up to help in that transition: Just Food runs Farm School NYC, the Stone Barns Center in Westchester County runs farmer training programs and hosts an annual sold-out Young Farmers Conference, and a growing number of other non-profits help new farmers find everything they need to take root — from land to capital to customers.  Closer to home, Chris Wayne runs FARMroots, the new farmer development program at GrowNYC, the non-profit that manages New York City's Greenmarkets program. In their offices on Chambers Street in Lower Manhattan, they offer a USDA-funded, 10-week training class that Wayne said begins with a reality check: “Can you spend 16 hours in 95 degree heat, working your tail off, for very little money?  That's the first question.”   The question is intended to knock the stars out of people's eyes and get them to start thinking more realistically about farming.  But Wayne said dreaming is still necessary, and is encouraged. "One of the first things we have [students] do," said Wayne, "is look deep into their own values: Why are they interested in starting a farm business, and what's going to be that core, central piece that they can look back on at Hour 15 on their farm, and say  'This is why I'm doing this, this is why this is important to me.'" Once you figure the why, Wayne said it's time to consider the what, the produce or product sector that you want to get into. What are you interested in growing, or raising? Wayne said people often come to the class already inspired by a vegetable or fruit that they had success with in their community or backyard gardens.   What skills do you already have that you could utilize?  Wayne explained that farming requires "an incredibly wide range of skills," from welding to marketing plans to graphic design work for that perfect label that's going to sell your pickled green beans.  "You may not be coming to agriculture with a production skill, but there's probably a lot of other things that you don't realize, other skills and experiences that you already have, that are going to play into a successful farm business."  Is there a niche you can fill with your farm product?  Wayne said beginning farmers can do their own market research.  "What do you see when you walk through a farmer's market?  Are there some products there that are lacking? What's one of the things that you can't seem to find?" This Farm Beginnings course takes beginning farmers from mission statement to financial plan to marketing plan.  But it’s not all Excel spreadsheets. Wayne said it's also important for aspiring farmers to get out of the classroom and into the field.  He said farmers in the Northeast are increasingly accepting interns and apprentices who can earn a small stipend and learn on the job.  He said he believes that kind of experience, under the tutelage of an experience farmer, is essential in learning the "true art of agriculture." "I always say, if I decided tomorrow that i wanted to be an electrician, would I walk into a house the next day, after reading a couple books, and try to set up a house with electricity? Of course not.  The same is true with agriculture."  Wayne said that at the end of the course, if participants decide they want to keep their office day job after all, he considers that as much of a success as helping to launch a Future Farmer.  "We really want folks who are devoted to this to get out into farms," he said. Check out our Farm School Resources Page for more farming classes, literature about starting a farm and organizations that connect aspiring farmers with internship opportunities.

This week on Chef’s Story, Dorothy Cann Hamilton continues her conversation with acclaimed chef Dan Barber. They have an in-depth conversation on GMO’s and technology in food. Dan is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).In 2009 he was named one of Time magazine’s 100 most influential people in the world. This program was brought to you by Heritage Foods USA. “GMO technology is really advanced in that you can take DNA from another species and just insert it.” [22:00] “In the future, I would like to become better acquainted with nature’s functioning and how to describe and promote it better and I don’t think it’s through interventions of technology.” [32:00] “Really truly great flavor only arises out of interconnectiveness of a whole place.” [33:00] –Dan Barber on Chef’s Story

This week on Chef’s Story, Dorothy Cann Hamilton chats with acclaimed chef Dan Barber. Dan is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).In 2009 he was named one of Time magazine’s 100 most influential people in the world. This program was brought to you by Heritage Foods USA. “The third plate is the basis of all great cuisines.” [04:00] “We’re a very young country and we have this freakish soil fertility.” [05:00] –Dan Barber on Chef’s Story

This week on Food Talk with Mike Colameco, Mike sits down with two luminaries in the sustainable fish world- Sean Barrett of Dock to Dish, and Samantha Lee of Village Fishmonger NYC. Hear why Sean and Samantha joined the fight for sustainable fish, and what types of under-utilized seafood they feature with their fishery programs. How is Samantha kicking off Sustainable Seafood Week NYC? Later in the show, Mike chats with Adam Danforth. Few people know butchery better than Adam Danforth. Adam Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. He’s also worked as a butcher at Blue Hill and has taught butchering workshops at the Stone Barns Center for Agriculture. Adam also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time. “We utilize all of the fish we catch, but for the general public, I think skate is one of the fish that people enjoy… it ends up everywhere… Squid is another under-utilized fish that is all over Montauk.” [6:15] “The market is flooded with imported fish!” [8:00] — Sean Barrett on Food Talk with Mike Colameco “Within meat, once I started to delve into it and looked at the full breadth of what it means to consume meat … breed history, species history, aspects of how they are raised, etc.” [30:00] “[My] books provide a number of different approaches for breakdowns of many different species of animal and various different techniques on how to utilize different muscles which is really an advent of modern understanding” [60:00] –Adam Danforth on Food Talk

Susun Weed answers 90 minutes of herbal health questions followed by a 30 minute interview with Sarah Elisabeth. Sarah is an Herbalist in the Wise Woman Tradition.  She has taught at the Green Thumb GrowTogether, Stone Barns Center for Food and Agriculture, Beacon Institute and New York Botanical Garden.  She has been featured in the May 2013 issue of Rural Intelligence in the article Have the Oil, Hold the Olay.  Her Herbal offerings can be found at www.sarahannelisabeth.com.  She is founder and farmer of Groundwork Herb Sanctuary and Sargent-Downing Gardens and Nursery.        this episode Q&A- includes: • essential oils- why they are drugs and why not to use them.. • finding intimacy with herbs through using one herb at a time.. • yarrow tincture is safe for everyone • cancer? do not blame yourself! take care of yourself with love and care and use herbs.. • Breast Cancer? Breast Health! is useful for all types of cancers.. • we all lose when we compare ourselves to others.. • acne? yarrow tincture used as a mist and support liver with dandelion root, chicory root, or burdock roots • tell your truth or lose your thyroid.. • menopause is a time for possibility of making change.. • aspergers syndrome and hyperactivity- catnip and motherwort tinctures from fresh flowering plant.. • wild carrot seed as effective birth control- check out Robin Rose Bennett • melenoma- fresh celandine sap put on skin cancer can cause it to fall off.. • calendula oil or ointment to prevent scaring.. • parasitic worms- this is where drugs are best used for mildest results.. • boric acid for yeast infection.. • no ticture press necessary when tincturing fresh herbs..  

Clear skies, full bellies, can’t lose — maybe that should be the Friday Night Lights–inspired motto for panther edamame, a variety of soybean that’s currently growing at the Hudson Valley Seed Library in Ulster County, N.Y. The plant isn't named after the fictional high school football mascot of Dillon, Texas, sadly. “The soybean, when it’s actually fully mature to harvest for seed, is black,” explained Seed Library founder Ken Greene. (So much for wishing for a hard-hitting Riggins runner bean.) Panther-like in color when mature, the soybean in its fresh, edible stage is a more typical pale green color, added Greene. That stage comes earlier. Only later, when it’s dried on the plant and ready for seed, or for use in making tofu or soy milk, does it turn pitch black. Greene remembers the first time he tasted it in that early appetizer-green stage. “We were kind of amazed, because we thought, it’s edamame, it’s just going to taste like all other edamame,” he said. “But the richness and the nuttiness of this particular variety — it’s a more intense flavor, and it has a little more diversity within the flavor.” In addition to being tasty, the soybeans also fit with the Hudson Valley Seed Library’s mission to popularize and preserve heirloom and open-pollinated seeds from this region. The panther edamame seeds were originally donated to the library from farmer Jack Algiere of Stone Barns Center for Food and Agriculture in Pocantico Hills, N.Y. “He’d been growing them for 10 or 12 years before he told us about them and donated some seeds to us,” Greene said. Photo: Panther edamame seed pack with artwork by Jessica Pollak/Hudson Valley Seed Library Knowing the provenance of the seed is particularly important to the Seed Library. Greene explained that panther edamame in not quite an heirloom variety because he can’t trace its history back 60 to 100 years, even though it may have been around for that long. “We do know that it’s open pollinated, which means that it hasn’t been hybridized and that it’s not genetically engineered seed,” Greene said. “And, of course, soy is one of the most genetically engineered crops in the world, and we think that makes it even more important for us to preserving this variety and making sure that we can pass this on to other gardeners and other farmers.” The good news for those on the receiving end of panther edamame seeds is that they are very easy to grow. The seeds (mature beans in this case) are also easy to save for the next season and pass on to a friend or family member. “You can direct sow it,” Greene said. “You don’t have to start it early. It’s not fussy. And they’re also really easy to harvest because [with] bush beans, unlike pole or runner beans, the pods ripen all around the same time. The means the plants will have fresh, edible edamame ready for harvest about 100 days after being planted. Greene explained that the harvest window, which is right now for this year’s crop, is about two weeks. He advised steaming and serving them with salt, the way many restaurants do, or freezing them for later use. Greene, who is a no-recipes type of cook, likes to make a concoction he calls “edamamus.” It’s a riff off of hummus, and the approximate recipe is below. Edamamusby Ken Greene, Hudson Valley Seed Library 1 1/2 cups shelled edamame (still green and tender) 1/4 cup tahini 1 lemon (about 3 tablespoons), juiced 3/4 teaspooon salt 5 tablespoons extra-virgin olive oil 1/2 cup chopped fresh flat-leaf parsley and/or cilantro or papalo 2 carrots in chunks 1. Boil the beans in salted water for 4 to 5 minutes. 2. In a food processor, puree the edamame, tahini, lemon juice, carrot, salt, until smooth while drizzling in 4 tablespoons oil. If this it thicker than you want it drizzle in water slowly until you reach the consistency you like. 3. In a mixing bowl stir in the parsley and add remaining oil. Note: If you're using edamame that you froze, steam for 5 minutes, then shell the beans.

Jack Algiers from the Stone Barns Center for Food and Agriculture shows us his best bets for growing eggplant in New England.