Podcasts about sustainable food

Ocean conservation isn't always about what's happening in the water—it's also about the choices we make on land. In this episode, we speak with Maddie Hamann, a former oceanographer turned sustainable food entrepreneur. Maddie shares how her background in ocean science led her to co-found PACHA, a company that creates sourdough buckwheat bread using organic, regenerative practices. From nutrient cycles to sustainable packaging, Maddie explains how oceanography continues to inform her mission—even in the kitchen. Sustainable food systems play a major role in protecting marine environments. Maddie breaks down why she and her partner chose buckwheat, how they built an ocean-friendly food brand, and how consumers can support businesses that align with ocean values. This conversation goes beyond the surface, connecting science, health, and sustainability in a delicious way. Website: https://livepacha.com/  Instagram: https://www.instagram.com/livepacha/ Follow a career in conservation: https://www.conservation-careers.com/online-training/ Use the code SUFB to get 33% off courses and the careers program.   Do you want to join my Ocean Community? Sign Up for Updates on the process: www.speakupforblue.com/oceanapp   Sign up for our Newsletter: http://www.speakupforblue.com/newsletter   Facebook Group: https://bit.ly/3NmYvsI Connect with Speak Up For Blue: Website: https://bit.ly/3fOF3Wf Instagram: https://bit.ly/3rIaJSG TikTok: https://www.tiktok.com/@speakupforblue Twitter: https://bit.ly/3rHZxpc YouTube: www.speakupforblue.com/youtube    

Kourtney grew up in Southeast Michigan and received a Bachelor of Science in Anthropology & Environmental Studies from Western Michigan University. As an undergraduate she interned on the trail crew at Baxter State Park and fell in love with the state of Maine, so returned in 2010 to earn a Master of Science in Forest Resources from the University of Maine. Kourtney remained at UMaine and in 2016 became the first person to graduate with a PhD from the college's then newly inaugurated Anthropology and Environmental Policy doctoral program. As an applied environmental anthropologist, Kourtney has worked throughout Maine and Maritime Canada on a number of projects that she will describe today. Her work has been funded by the National Science Foundation, Wenner Gren Foundation, USDA Specialty Crop Research Initiative, Henry David Thoreau Foundation, and more. This conversation was recorded in April 2025. ~~~~~The Maine Science Podcast is a production of the Maine Discovery Museum. It is recorded at Discovery Studios, at the Maine Discovery Museum, in Bangor, ME. The Maine Science Podcast is hosted and executive produced by Kate Dickerson; edited and produced by Scott Loiselle. The Discover Maine theme was composed and performed by Nick Parker. To support our work: https://www.mainediscoverymuseum.org/donate. Find us online:Maine Discovery MuseumMaine Discovery Museum on social media: Facebook Instagram LinkedIn Bluesky Maine Science Festival on social media: Facebook Instagram LinkedInMaine Science Podcast on social media: Facebook Instagram © 2025 Maine Discovery Museum

To coincide with the release of our new report, Grazing Livestock: It's not the cow but the how, the latest guest on the SFT Podcast this month is Nic Renison. Nic is a regenerative farmer based in Cumbria where she farms alongside her husband, Paul (Reno), at Cannerheugh Farm. The daughter of dairy farmers, Nic grew up within the conventional, high production agricultural environment, growing food with little thought of the environment. This all changed in 2012 when Nic and Reno had a 'light bulb' moment after visiting an organic farm in Northumberland, which inspired them to start employing more regenerative farming methods. In 2018, alongside Liz Genever, Nic co-founded Carbon Calling – a conference created for farmers, by farmers, to share ideas and exchange knowledge on all things farming and regenerative agriculture. During the episode Nic and Patrick discuss Nic's early farming influences, her and her husband's journey from conventional to regenerative farming methods and the origins of the Carbon Calling conference, and how it supports the wider farming community. To find out more about Nic and Cannerheugh Farm, follow their journey on Instagram and visit their website here. To listen to more SFT podcasts, featuring some of the biggest names in regenerative food and farming, head to our main podcast page. And to keep up to date with our news, you can subscribe to our fortnightly newsletter or follow us on Instagram, X or Facebook.

Jamie Fischer, senior project manager for Farmers for Sustainable Food, and Rachel Malcore Goblish, PR specialist with the Voice of Milk, were included in this year's Peninsula Pulse Sustainability issue, out April 18. Here, they talk with Debra Fitzgerald about what ‘sustainability' means to local farmers and the sustainable practices being incorporated into local operations to create resilient farms that will produce for future generations.

In this conversation, Dr. Aaron T. Dossey discusses the surprising amount of land clearing around the globe for agriculture and its detrimental effects on the environment, including biodiversity loss and climate change. The solution, according to our guest, is insect protein as a sustainable alternative to traditional livestock because of the efficiency and nutritional benefits of growing insects for food. Dr. Dossey shares his journey into the field of entomophagy, detailing how he transitioned from a passion for insects to founding All Things Bugs LLC where he focuses on the commercialization of insect-based food products. In this conversation, Dr. Aaron T. Dossey discusses the challenges of the insect protein market, the processing techniques he developed, the hurdles faced in scaling production, and the importance of consumer acceptance. Dr. Dossey emphasizes the need for collaboration within the industry and shares his vision for a sustainable future where insect protein becomes a mainstream food source.Key points from this episode:Land clearing contributes significantly to climate change.Deforestation leads to loss of biodiversity and ecosystem degradation.Insect protein is more sustainable than traditional livestock.Insects require less water and resources for production.Insects provide complete proteins and essential nutrients.Funding opportunities can drive innovation in sustainable food sources.Product development in insect protein is complex but necessary.Scaling insect farming can address food security issues.Serendipity plays a role in entrepreneurial success.Innovative processing techniques can enhance the quality of insect protein.Market challenges include competition from lower-quality products.Consumer acceptance is crucial for scaling insect protein products.Collaboration within the industry can lead to more efficient practices.Raising awareness about the benefits of insect protein is essential.Funding and investment are critical for growth in this sector.Sustainable practices can make insect protein a viable alternative.The ingredient price must be competitive for widespread adoption.Consumer products can help normalize insect protein in diets.A better world includes more wild spaces and equitable economic systems. Sound Bites“It appears that land clearing potentially is a bigger problem than climate change.""We're losing species faster than we can track.""Insects are really a no-brainer when you really look at their benefits, their efficiency, all the positive attributes and lack of negative – other than perception, there really aren't a lot of negative attributes.""Insects use very little water compared to livestock. For example I see usually around 1% water use compared to beef, or something in that range.”"Insects are complete proteins, unlike many plants.""We need to scale up sustainable technologies quickly.""We need to reduce beef and dairy consumption.""We are the R&D labs for major food manufacturers." LinksDr Aaron T Dossey on LinkedIn - https://www.linkedin.com/in/aarontdossey/All Things Bugs - https://allthingsbugs.com/All Things Bugs on LinkedIn - https://www.linkedin.com/company/allthingsbugs/All Things Bugs on Facebook - https://www.facebook.com/AllthingsbugsAll Things Bugs on X - https://x.com/AllThingsBugsAll Things Bugs on YouTube - https://www.youtube.com/user/AllThingsBugsAll Things Bugs on TikTok - https://www.tiktok.com/@allthingsbugsAll Things Bugs: Leader in Insects as a Sustainable Bioresource - https://www.youtube.com/watch?v=CgGWStYQC_YBugs In Space: Biomimicry Solution for Sustainable Food on the Moon, Mars and Earth - https://www.youtube.com/watch?v=vp0S-Gfk_tAInsects as Sustainable Food Ingredients (Book) - https://shop.elsevier.com/books/insects-as-sustainable-food-ingredients/dossey/978-0-12-802856-8Invertebrate Studies Institute - https://isibugs.org/Invertebrate Studies Institute on LinkedIn - https://www.linkedin.com/company/isibugs/Invertebrate Studies Institute on Facebook - https://www.facebook.com/InvertebrateStudiesInstitute/Invertebrate Studies Institute on X - https://x.com/ISIBugsInvertebrate Studies Institute Research Video - https://vimeo.com/user48219928Griopro (Ingredient) - https://griopro.com/Some videos:https://www.youtube.com/watch?v=CgGWStYQC_Yhttps://www.youtube.com/watch?v=vp0S-Gfk_tAhttps://vimeo.com/user48219928…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radio

In this episode, I sit down with regenerative farmer Jason Mauck to explore how nature—not tech—is the true path to solving modern crises, reclaiming food, land, and life through design, experimentation, and reconnection.Key topics discussed:Why returning to nature is the only viable answer to modern systemic breakdownsHow intercropping, alley cropping, and relay cropping redefine agricultural efficiencyThe economic and infrastructural roadblocks to decentralizing meat and food systemsHow parenting, entrepreneurship, and food sovereignty intersect on a modern farmPractical pathways for reconnecting to nature—starting with a houseplantJason Mauck X

Ricky Silver, CEO of Daily Harvest, shares the power of clean eating and sustainable food on Future Food Cast. Learn how organic smoothies and gluten-free meals enhance health and support a better food system. From wellness tips to eco-impact, Ricky offers insights for conscious eaters. This episode is perfect for anyone craving smarter food choices!

Nutritional therapist and sustainable cooking expert Sam Hamrebtan explores the vital connection between soil and the nutrients in our food. As the founder of the Life Larder newsletter and Course Director at CNM's Natural Chef School, Sam brings a wealth of knowledge on how growing practices impact the quality of what we eat. Sam talks about  nourishing both the land and ourselves. Links The Life Larder On Instagram Other episodes if you liked this one: If you liked this week's episode with Sam Hamrebtan you might also enjoy this one from the archives:  257: Taste Your Garden This episode, my guest is qualified herbalist Meghan Rhodes. Meghan discusses how we can tap into our gardens for better health, why herbs are good for dealing with conditions that are manifestations of multiple problems, such as stomach issues, the 7 keys tastes you find in herbs and how you can get started on your own journey using herbs for wellbeing. 246: Urban Smallholding My guest this episode is urban smallholder Sara Ward. Sara runs Hen Corner, a backyard smallholding in London. Her website Hen Corner has a wealth of information on growing and making food, she runs courses, sells products from her bakery and has just published a book ‘Living the Good Life in the City'. I began by asking Sara what prompted her to follow in the wellie-prints of Barbara Good. Please support the podcast on Patreon

Stephanie Seneff, Jeffrey M. Smith, and Michelle Perro uncover the hidden health and ecological costs of GMOs and glyphosate. Explore the impact of these substances and the importance of rethinking our food systems. #GMOs #Glyphosate #HealthAndEcology

Join Paul Shapiro as he explores the potential of fungi as a sustainable and ethical alternative to traditional meat. Learn how fungal-based innovations could revolutionize the food industry and offer a viable solution for the future of meat. #FutureOfMeat #SustainableEating #FungiInnovation

We reframe the “egg crisis” (high prices and low supply of commercial hen's eggs in a bird flu outbreak) as a crisis of mass farming of animals, proposing sustainable alternative food solutions that can replace eggs and reduce the spread of zoonotic diseases, pollution, and the killing and harm of millions of wild and domesticated animals. Jennifer and Carrie discuss this in the context of the bird flu outbreak, as avian influenza is spreading and mutating in a variety of animal species (including cows used for dairy and human farm workers) – this infectious pathogen is an increasingly alarming issue for wild animals, farmed animals, and human health. The existence of factory farms keeps viruses circulating, making everyone less safe. We discuss how institutions can help us shift toward safer more humane, plant-based food systems. We end by discussing alternatives to eggs in your baking and cooking. Dr. Jennifer Molidor, Sr. Food Campaigner at the Center for Biological Diversity is host Carrie Freeman's guest on this 42-minute podcast, recorded in late March 2025. Jennifer mentioned these resources: Take Extinction Off Your Plate https://takeextinctionoffyourplate.com/  Wildlife-Friendly School Food Programs https://takeextinctionoffyourplate.com/school-food-1  One of Carrie's go-to sites for animal-free recipes, especially baking, is Loving it Vegan https://lovingitvegan.com/  If you want to see where America's animal products come from (and who they come from), check out this factory farming website from Farm Sanctuary (an animal rescue organization) that helps us look these individuals in the eyes with compassion and justice: https://www.farmsanctuary.org/issue/factory-farming/ "In Tune to Nature" is a weekly radio show airing Wednesdays at 6pm Eastern Time on 89.3FM-Atlanta radio and streaming worldwide on wrfg.org (Radio Free Georgia, a nonprofit indie station) hosted by me, Carrie Freeman, or Melody Paris. The show's website and action items can be found at https://wrfg.org/in-tune-to-nature/  Please support nonprofit indie media like our Radio Free Georgia station at https://wrfg.org/  Thank you! Take care of yourself and others, including birds and all other species. Photo Credit: Compassion Over Killing (now called Animal Outlook) photo of egg laying hens crowded in standard industry cages.  Disclaimer: The views and opinions expressed on In Tune to Nature do not necessarily reflect those of WRFG, its board, staff or volunteers.   

How can food secure a thriving planet? Paul Lightfoot, General Manager of Patagonia Provisions and the Chair of Board at Regenerative Organic Alliance explores solutions to transform our food system. He addresses challenges like open-net pen salmon farming and fossil fuel-based agriculture, promoting regenerative organic practices that enhance soil, oceans, and nutrition. Through sustainable seafood and ROC-certified crops, Patagonia Provisions sets a high standard. Lightfoot highlights opportunities beyond greenwashing and subsidies like corn ethanol, encouraging local efforts—such as school boards—to spark progress. Listen for an inspiring perspective on food's role in a sustainable future.

Joining our CEO, Patrick Holden, for this episode of the podcast is Jamie Feilden, founder of Jamie's Farm. Jamie Feilden founded Jamie's Farm in 2009, a charity which seeks to transform the lives of vulnerable children through farming, food and therapy. 15 years later, Jamie's Farm works with over 2,300 children a year across seven farms, and aims to offer as many children as possible an opportunity to improve their wellbeing, boost engagement and develop key life-skills, whilst spending time on a farm.  In this episode, Jamie shares with Patrick how his experiences as a history teacher in Croydon led to the inception of Jamie's Farm, as well as discussing his recent involvement in the SFT's Beacon Farms Network, and why an educated public is key to achieving positive change across our food and farming systems. Visit Jamie's Farm here to find out more about their work and follow them on their social media channels at @JamiesFarm. To listen to more SFT podcasts, featuring some of the biggest names in regenerative food and farming, head to our main podcast page. And to keep up to date with our news, you can subscribe to our fortnightly newsletter or follow us on Instagram, X or Facebook.

Farmers in the Upper Midwest are utilizing actionable data to make informed decisions about the conservation practices implemented on their farms. Results from the first year of a five-year effort through the Farmers for Sustainable Food Climate-Smart Program showed that these sustainable farming practices are achieving positive environmental outcomes. Dairy Stream host, Joanna Guza, and guests, Drew Kessler and Michael Crinion, discuss the following topics:  Using actionable data to make informed conservation decisions How the conservation efforts are analyzed What conservations practices are the most popular Conservation efforts making economic sense Most impressive part of the program Challenges Resources Data becoming a currency What next in the space of data-driven sustainability efforts Special thanks to Farmers for Sustainable Food for sponsoring this episode. About the guests Drew Kessler — a seasoned Scientist and Principal at Houston Engineering, Inc. (HEI)—is a leading expert in water resources management and agricultural sustainability. With nearly two decades of experience, including a decade at HEI, Drew has dedicated his career to bridging the gap between environmental science and agricultural practices. His expertise in water quality, wildlife ecology, and TMDL processes has made him a valuable asset to farmers, food supply chains, and policymakers alike. Drew's ability to translate complex scientific information into actionable insights has fostered collaboration and positive outcomes for agricultural working lands.  Michael Crinion — a rural entrepreneur with extensive knowledge of dairy, beef, sheep, and poultry enterprises, as well as experience in implementing ISOs and HACCP protocols. Having grown up on a farm in Ireland, Crinion moved to Brookings, SD, in 2004 to extend his farming operations. He serves as the Managing Partner of Ash Grove Dairy, a 2,100-cow cross-ventilated dairy operation in Lake Benton, MN, and is the CEO of BioHydrogen LLC, which transforms waste streams into a sustainable and renewable hydrogen energy. In addition to his role as a Board Member with Edge Dairy Farmer Cooperative, Crinion is the 2024 Chair of U.S. Farmers & Ranchers in Action.  Resources Farmers for Sustainable Food Climate-Smart Program Farmers for Sustainable Food Resources Press release on year-one results Contact Farmers for Sustainable Food staff Compeer Financial is proud partner of Dairy Stream.  Learn more about Dairy Stream sponsorship. This podcast is produced by the Voice of Milk, a collaboration of individual dairy organizations working to improve the future of dairy farm families. Become a sponsor, share an idea or feedback by emailing podcast@dairyforward.com. 

The Dairy Streamlet is a condensed version of a long Dairy Stream episode and covers the high-level points of the conversation. If this topic interest you, then listen to the full episode on Feb. 26. A dairy farmer and scientist share the about the actionable data and results from the first year of a five-year effort through the Farmers for Sustainable Food Climate-Smart Program. The results showed that these sustainable farming practices are achieving positive environmental outcomes. Special thanks to Farmers for Sustainable Food for sponsoring this episode. About the guests Drew Kessler is a seasoned Scientist and Principal at Houston Engineering, Inc. (HEI)—is a leading expert in water resources management and agricultural sustainability. With nearly two decades of experience, Drew has dedicated his career to bridging the gap between environmental science and agricultural practices.  Michael Crinion is a Board Member for Edge Dairy Farmer Cooperative and rural entrepreneur with extensive knowledge of dairy, beef, sheep, and poultry enterprises.  He serves as the Managing Partner of Ash Grove Dairy, where they milk 2,100-cow in Minnesota, and he is the CEO of BioHydrogen LLC, which transforms waste streams into a sustainable and renewable hydrogen energy.    Compeer Financial is proud partner of Dairy Stream.  Learn more about Dairy Stream sponsorship. This podcast is produced by the Voice of Milk, a collaboration of individual dairy organizations working to improve the future of dairy farm families. Become a sponsor, share an idea or feedback by emailing podcast@dairyforward.com. 

Stephanie Seneff, Jeffrey M. Smith, and Michelle Perro uncover the hidden health and ecological costs of GMOs and glyphosate. Explore the impact of these substances and the importance of rethinking our food systems. #GMOs #Glyphosate #HealthAndEcology

Join Paul Shapiro as he explores the potential of fungi as a sustainable and ethical alternative to traditional meat. Learn how fungal-based innovations could revolutionize the food industry and offer a viable solution for the future of meat. #FutureOfMeat #SustainableEating #FungiInnovation

Send me a messageFactory farming isn't just an animal welfare issue—it's a major driver of climate change, biodiversity loss, and public health risks. In this episode of Climate Confident, I speak with Thom Norman, co-founder of FarmKind, to break down the true environmental costs of industrial animal agriculture and explore solutions.We discuss:✅ How factory farming contributes up to 19% of global greenhouse gas emissions, primarily through methane, deforestation, and fertiliser use.✅ The inefficiencies of animal agriculture—80% of cropland is used to feed livestock, yet it provides only 17% of global calorie intake.✅ The role of antibiotic overuse in factory farming and its link to rising antimicrobial resistance.✅ Why shifting to alternative proteins—such as plant-based and cultivated meat—could significantly reduce emissions and land use.✅ The effectiveness of corporate campaigns in driving industry-wide change, such as the transition away from caged eggs.We also discuss consumer choices and why the focus shouldn't just be on individuals but on systemic change—better policies, clear food labelling, and investment in sustainable food innovation.If you're interested in supporting impactful organisations tackling factory farming, Thom shares how FarmKind helps direct funding to the most effective charities.

Gabby discusses the importance of sustainable food practices, the issues surrounding American nutrition, and the role of nutrition in health and recovery. She emphasizes the impact of social media on healthy eating, the significance of building a balanced plate, and the need for mindful eating habits. Gabby also addresses the importance of quality protein sources, understanding cravings, and the personal responsibility in making healthier choices. Throughout the conversation, she encourages listeners to integrate healthy practices into their daily lives and to make small, sustainable changes for better health. SPONSORS STEMREGEN: Your daily natural stem cell support. Support your body's innate repair system for better health, recovery, and vitality. Get 20% off STEMREGEN with the code GABBY20 at https://www.stemregen.co/pages/gabby-reece Bon Charge: My listeners get 15% off when you order from boncharge.com and use my exclusive promo code GABBY at checkout Cornbread: My listeners will receive 30% off your first order by going to cornbreadhemp.com/GABBY and using the code GABBY at checkout.  OneSkin: Get 15% off OneSkin with the code REECE at  https://www.oneskin.co/ #oneskinpod CHAPTERS 00:00 The Importance of Sustainable Food Practices 03:13 Understanding American Nutrition Issues 06:13 The Role of Nutrition in Health and Recovery 08:52 Social Media's Impact on Healthy Eating 12:10 Building a Balanced Plate 14:57 Navigating Portion Control and Meal Timing 18:00 The Significance of Quality Protein Sources 20:50 Understanding Cravings and Emotional Eating 23:47 The Need for a Mindful Approach to Eating 27:03 The Role of Personal Responsibility in Nutrition 29:56 Creating Sustainable Eating Habits 33:06 The Journey Towards Healthier Choices 36:01 Integrating Healthy Practices into Daily Life For more Gabby: Instagram: https://www.instagram.com/gabbyreece/ TikTok: https://www.tiktok.com/@gabbyreeceofficial The Gabby Reece Show Podcast on Youtube: https://www.youtube.com/channel/UCeEINLNlGvIceFOP7aAZk5A Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin and Adam speak with chef Kevin Gillespie about the intersection of Southern cuisine, hunting, and foraging. They explore Kevin's culinary journey, the historical significance of wild game in Southern kitchens, and the evolution of American food traditions. The conversation also touches on the local food movement, sustainable practices in hunting, and the importance of educating the public about food sourcing and preparation. Kevin goes on to discus the challenges and opportunities presented by invasive species, the culinary value of wild game, and how these elements intersect with Southern cuisine. He emphasizes the importance of diversifying food sources and the need for a deeper connection to the food we consume. The discussion also touches on ethical eating, local food movements, and the role of community in embracing wild ingredients. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Kevin Gillespie Instagram Red Beard Website Gunshow Restaurant Instagram NÀDAIR Restaurant Instagram Kevin Gillespie X Facebook Takeaways: Kevin Gillespie grew up in a family that sourced their food through hunting and gardening. The reliance on wild game was significant in Southern kitchens historically. Wild food has become an elite form of cuisine in modern times. Education about food sourcing is crucial for sustainability. The local food movement has gained traction post-pandemic. Hunting and foraging traditions have evolved over time. The importance of wild game in Southern cooking is often overlooked. Sustainable practices in hunting can help manage wildlife populations. The perception of food has shifted from necessity to choice. Feral hogs present an opportunity for sustainable meat sourcing. We could fix a lot of problems with invasive species. Diversifying our food sources can lead to better sustainability. Culinary value in wild game can enhance public awareness. Southern cuisine has deep roots in wild game cooking. Cooking with wild game connects us to our food sources. Efforts to embrace wild ingredients should be community-driven. Education about food systems is crucial for change. The joy of cooking comes from the effort involved. Wild game can improve traditional recipes significantly. Cultural significance of food should be accessible to all. Chapters: 00:00 Introduction to Southern Cuisine and Hunting 02:31 Meet Kevin Gillespie: A Culinary Journey 10:11 The Importance of Wild Game in Southern Cooking 15:33 Historical Significance of Hunting and Foraging 21:26 Evolution of American Diet and Food Traditions 28:20 Local Food Movement and Its Implications 30:39 Sustainable Practices in Hunting and Foraging 35:10 The Challenge of Invasive Species 39:53 Culinary Value of Wild Game 41:07 Southern Cuisine and Wild Game Recipes 51:21 Connecting with Food: The Human Experience 53:16 Embracing Wild Ingredients in Cooking Keywords: Southern cuisine, wild game, hunting, foraging, Kevin Gillespie, food traditions, local food movement, sustainable practices, culinary journey, American diet, wild game, southern cuisine, invasive species, culinary value, food systems, hunting, ethical eating, local food movements, food education, community engagement Learn more about your ad choices. Visit megaphone.fm/adchoices

Vanessa Gordon is the trailblazing CEO and Publisher of East End Taste, a platform that celebrates culinary travel, sustainable food practices, and the vibrant food culture of the East End of Long Island. As the mastermind behind the Hampton Interactive Brunch, an innovative event blending gourmet food with engaging experiences, Vanessa shares her passion for connecting food, culture, and community—one delicious bite at a time!Become a supporter of this podcast: https://www.spreaker.com/podcast/globetrotters-podcast--5023679/support.

This week: Innovation Forum's Anamya Anurag and Ian Welsh highlight some new themes and features at this year's future of food and beverage US forum, taking place in Minneapolis on 28th-29th May. They share latest confirmed speakers including senior representatives from General Mills, Danone, Kraft Heinz, USDA, Smithfield Foods, Kellogg Company and many more.   Plus: Kansas farmer Dwane Roth speaking at the 2024 future of food and beverage  forum in Minneapolis. He covers the farming challenges on-the-ground and the importance of farmer inclusion in improving agri-food systems, and highlights innovative solutions and collaborate water management efforts to sustain farming for future generations.   Host: Ian Welsh

Stephanie Seneff, Jeffrey M. Smith, and Michelle Perro uncover the hidden health and ecological costs of GMOs and glyphosate. Explore the impact of these substances and the importance of rethinking our food systems. #GMOs #Glyphosate #HealthAndEcology

Join Paul Shapiro as he explores the potential of fungi as a sustainable and ethical alternative to traditional meat. Learn how fungal-based innovations could revolutionize the food industry and offer a viable solution for the future of meat. #FutureOfMeat #SustainableEating #FungiInnovation

The holiday season is a time to gather around the table for meals with family and friends. In today's episode of the ESG Insider podcast, we're exploring how to make food systems more sustainable with Alexander Gillett, Co-founder and CEO of HowGood, a food and personal care product research and data company.  Alexander discusses challenges in measuring the emissions footprint of food products and describes how factors like climate change and regulation are driving changes in the sector. He also talks about how the current food labeling system is confusing for consumers trying to make sustainable purchasing decisions.  Alexander says that making food systems more sustainable requires a holistic approach that goes beyond just tackling carbon emissions.   "If we create a collapse within the food system because of loss of biodiversity or soil health, but we've solved carbon, we're still going to have massive problems feeding the planet," he says.   This piece was published by S&P Global Sustainable1, a part of S&P Global.      Copyright ©2024 by S&P Global   DISCLAIMER   By accessing this Podcast, I acknowledge that S&P GLOBAL makes no warranty, guarantee, or representation as to the accuracy or sufficiency of the information featured in this Podcast. The information, opinions, and recommendations presented in this Podcast are for general information only and any reliance on the information provided in this Podcast is done at your own risk. This Podcast should not be considered professional advice. Unless specifically stated otherwise, S&P GLOBAL does not endorse, approve, recommend, or certify any information, product, process, service, or organization presented or mentioned in this Podcast, and information from this Podcast should not be referenced in any way to imply such approval or endorsement. The third party materials or content of any third party site referenced in this Podcast do not necessarily reflect the opinions, standards or policies of S&P GLOBAL. S&P GLOBAL assumes no responsibility or liability for the accuracy or completeness of the content contained in third party materials or on third party sites referenced in this Podcast or the compliance with applicable laws of such materials and/or links referenced herein. Moreover, S&P GLOBAL makes no warranty that this Podcast, or the server that makes it available, is free of viruses, worms, or other elements or codes that manifest contaminating or destructive properties.   S&P GLOBAL EXPRESSLY DISCLAIMS ANY AND ALL LIABILITY OR RESPONSIBILITY FOR ANY DIRECT, INDIRECT, INCIDENTAL, SPECIAL, CONSEQUENTIAL OR OTHER DAMAGES ARISING OUT OF ANY INDIVIDUAL'S USE OF, REFERENCE TO, RELIANCE ON, OR INABILITY TO USE, THIS PODCAST OR THE INFORMATION PRESENTED IN THIS PODCAST. 

Marie Brueser is Senior Corporate Venture Manager at EIT Food, an organisation co-founded by the European Commission which is focused on driving innovation in the food and agricultural sectors. In this episode, we discuss EIT Food's focus areas, 'Healthier Lives Through Food', 'Net Zero Food System' and 'Reducing Risk for a Fair and Resilient Food System', Marie's work connecting start-ups with bigger corporates to help scale up solutions, and the impact EU policy is having on companies' approach to sustainability.

Farmers say implementing more sustainable practices means higher costs - for themselves and for consumers. But with food prices already high, many people can't or won't pay more. Jana Rose Schleis reports on what producers and purchasers are to do about it.

Two Boise-based non profits are joining forces, merging their sustainable food systems and educational programs in the Treasure Valley.

Though it certainly wouldn't go down as the biggest acquisition, totally overlooking last week's PROMIX Nutrition deal will prove detrimental for any founder building within the supplement industry. In 2011, Albert Matheny founded PROMIX after being unable to find products that matched his standards for ingredient quality, science-backed performance, and product safety. PROMIX lives by the simple mantra “no artificial anything.” To control the product (and ingredient) quality, PROMIX develops its formulas in-house, controls its own supply chain (with 94% of ingredients sourced from North America), and independent lab testing on finished products is available transparently online. Moreover, PROMIX made a packaging update several years ago that eliminated 97% of the plastic…becoming one of the earliest supplement brands to pioneer paperboard packaging. And that bold strategic narrative of “simplicity is the ultimate form of sophistication” was a fundamental reason why PROMIX was just acquired. But if you haven't noticed over the last probably year, there have been A LOT of Big CPG portfolio architecture shifts. And these actions have mostly centered around deploying a “growth by subtraction” M&A strategic approach that seeks to create a more streamlined, focused company. But for those Big CPG portfolios that already had clarity on “competitive strengths,” you are seeing prioritization of acquisitions that can (1) fit focused parameters but (2) move the needle from a revenue perspective. And if we're talking Big CPG…that means “deal size” preference recently have been billion dollars (or more). So, with Big CPG currently M&A “whale hunting,” why would Paine Schwartz (the largest private equity firm dedicated to sustainable food chain investing) acquire a “smaller supplement brand?” Over the last decade, the performance nutrition segment of the supplement industry has undergone an enormous shift in marketplace dynamics. Imagine this huge pot that's melding together macro shifts in demand drivers and trending supplement industry dimensions like format/occasion expansion, brand strategy, consumer segmentation, and/or ingredients/benefits. The result has been this overall mainstreaming effect that disseminated the supplement subcategories across the entire retail landscape. Yet, it's that intense market expansion that has caused chaos...and opportunities for those that can put together this new puzzle. After Big CPG streamlines (and focuses) their portfolios around competitive strengths, the next logical step should be towards investing in smaller growth brands that have strategic alignment. Though this won't happen overnight, even if mega nutrition trends like “Age of Ozempic,” the protein-ification of grocery, “Make America Healthy Again,” and gut wellness…are driving Big CPG crazy modeling out every strategic if/then gameplan right now. But that's fine if you're Paine Schwartz…because selecting PROMIX means the private equity firm already built conviction around “what/who they believe will win” within that shifting marketplace. Paine Schwartz sees PROMIX as that important puzzle piece. And now it must prioritize deliberate depth over breadth actions that create an even more distinct strategic narrative to fully take advantage of this opportunity…which is a lesson any founder building within the supplement industry should apply to their own business. FOLLOW ME ON MY SOCIAL MEDIA ACCOUNTS ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LINKEDIN⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YOUTUBE⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TWITTER⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠INSTAGRAM⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠FACEBOOK⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/joshua-schall/support

"We may think that we're just eating our dinner tonight, but when you multiply it by all of that food every day, every day of the year, everyone in the country, everybody in the world, it's a tremendous production. Just to give you a sense, in the US, we slaughter about 18,000 animals every minute for food just in the United States." - Peter Lehner  Agriculture and our food system are responsible for about a third of greenhouse gas emissions. Yet the food system gets left out of too many climate conversations and the industry is rarely held accountable. I asked Peter Lehner to come on the show and explain what agriculture's role is in climate, and how and why they are so often left off the hook. Peter is one of the leading experts on the impact of agriculture and climate change. He directs Earth Justice's Sustainable Food and Farming program, developing litigation, administrative and legislative strategies to promote a more just and environmentally sound agriculture system and to reduce health, environmental and climate harms from the production of our food. He is also the author of farming for Our Future The Science, Law and Policy of Climate Neutral Agriculture. He also teaches at Columbia and Yale Law schools. Please listen and share.    

***JOIN THE MASTER YOUR FASTING CHALLENGE THAT STARTS October 30, 2024!*** New to fasting or want to get back on track? Struggling to break through a plateau? Ready to finally stop obsessing about your diet? Let's kick off spring time and prep for summer with intention, habit-building, and fast-tracking your fasting results! We'll GUIDE you how to FAST to LOSE FAT for good, and use 'fast cycling' to achieve uncommon results! Join us on October 30th for the Master Your Fasting Challenge!   REGISTER HERE! Click the Link for DATES, DETAILS, and FAQs! OCTOBER 30th CHALLENGE REGISTRATION LINK In today's episode of the "Fasting for Life" podcast, we focus on the benefits of fasting for health, wellness, and lifestyle improvements. We address common misconceptions, fasting mistakes, and provide practical advice for incorporating fasting into everyday life. Emphasizing a long-term, sustainable approach, we highlight the importance of consistency, proper nutrition, and adaptability in fasting practices. Additionally, we offer community support through challenges and coaching to help participants reach their health and weight loss goals effectively. FREE RESOURCE - DOWNLOAD THE NEW  BLUEPRINT TO FASTING FOR FAT LOSS! Learn how to RAMP UP into longer fasting windows! Gain insights into the non-weight loss benefits of fasting! Personalize your own fasting schedule and consistent FAT LOSS results! Get answers to what breaks a fast, how to break a fast, and tips and tricks to accelerate your fasting wins! THE BLUEPRINT TO FASTING FOR FAT LOSS DOWNLOAD Link to Berberine mentioned in this episode: https://us.fullscript.com/plans/ffl-berberine DOWNLOAD THE FASTING TRANSFORMATION JOURNAL HERE! Get your FREE BOX OF LMNT hydration support for the perfect electrolyte balance for your fasting lifestyle with your first purchase here! Get 30% off a Keto-Mojo blood glucose and ketone monitor (discount shown at checkout)! Click here! Let's continue the conversation. Click the link below to JOIN the Fasting For Life Community, a group of like-minded, new, and experienced fasters! The first two rules of fasting need not apply! Fasting For Life Community - Join HERE New to the podcast and wondering where to start? Head to the website and download our  Fast Start Guide, 6 simple steps to put One Meal a Day Fasting (OMAD) into practice! Get our NEW sleep guide here! SLEEP GUIDE DIRECT DOWNLOAD If you enjoy the podcast, would you please tap on the stars below and consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds, and it helps bring you the best original content each week. We also enjoy reading them! Research Links:

This Sustainable Food CEO Wants To Help You Eat Better. Meet John Keeler Founder & CEO Of Blue Star Foods, $BSFC Company: Blue Star Foods Ticker: $BSFC Website: https://bluestarfoods.com/ John's Bio: John Keeler Founder & CEO Founded BSFC in 1995; successfully built sales over the past 26 years to $20+ million annually and is recognized as a leader and innovator in the measurable ESG enterprise model within the seafood industry. BS in Economics from Rutgers University; attended Harvard Business School Executive Programs focused on supply chain management, negotiations and marketing. Named Best CEO in Sustainable Seafood Industry by European CEO Magazine. 2017 Speaker at “The Economist World Ocean Summit”. Company Profile Blue Star Foods Corp., an international seafood company, processes, imports, packages, and sells refrigerated seafood products. It offers pasteurized crab meat, and other seafood products, under the Blue Star, Pacifika, Oceanica, Crab & Go Premium Seafood, Lubkin, First Choice, Good Stuff, and Coastal Pride Fresh brands. The company sells its products to food service distributors, wholesalers, retail establishments, and seafood distributors in the United States, Canada, and Europe. Blue Star Foods Corp. was formerly known as John Keeler & Co. Inc. Blue Star Foods Corp. was founded in 1995 and is headquartered in Miami, Florida. Blue Star Food Corp. (Nasdaq: BSFC) seeks to enhance shareholder value not only through exceptional business performance and practices, but also through responsible and effective communication with its shareholders. The latest company information relevant to the individual and institutional investor includes stock price and history, upcoming events and presentations and financial documents. Blue Star Foods is traded on the Nasdaq under the ticker symbol $BSFC. Learn more here: https://bluestarfoods.com/ --- Support this podcast: https://podcasters.spotify.com/pod/show/smartmoneycircle/support

This very special episode of The DC Beer Show was recorded LIVE at Snallygaster 2024 and is hosted by Andy MacWilliams, DC Beer Member and namesake of DC Beer's "Andy Award."Andy leads a panel of outstanding brewery owners and professionals, including:Adam Goodwin, Founder and Head Brewer at Charles Towne Fermentory in Charleston, South Carolina.Jeff Cozzens, Co-Founder of Schilling Beer Company in Littleton, New Hampshire.Frank Zagami, Co-founder and Co-owner of Deciduous Brewing Company in New Market, New Hampshire.Dan Modica, Sales Director at Chicago's Dovetail Brewery in Chicago, Illinois.Jeramy Biggie, Co-founder and Co-owner of Commonwealth Brewing Company in Virginia Beach, Virginia.Snallygaster raises funds for the Arcadia Center for Sustainable Food & Agriculture. Arcadia cultivates vibrant local food systems that prioritize health, equity, and sustainability from the farm forward. Learn more at ArcadiaFood.orgWe hope you enjoy this very special LIVE episode. Support DC Beer at Patreon.com/DCBeer to receive more outstanding content like this. Thanks to our monthly supporters Michael O'Connor Favio Garcia Josh Ellen Daniels Juan Deliz Mike Lastort James Wisnieski Brian Minch Chris Frome Jon Gilgoff Sam Chip Tory Roberts Steven M Quartell Chris DeLoose Lauren Cary Amy Crone Clifton B Scott Pavlica jeffrey garrison Joshua Learn Alexis Smith A t Dan Goldbeck Anthony Budny Greg Parnas Frank Chang Mikahl Tolton Kim Klyberg Chris Girardot Alyssa jeffrey katz Andrew MacWilliams Jamie Jackson Meegan Mike Rucki Jason Tucker Nick Gardner Amber Farris Sarah Ray Peter Jones Michael Rafky Brad Stengel Matt Winterhalter Bill and Karen Butcher Jordan Harvey Justin Broady Stephen Claeys Julie Verratti DFA Howie Kendrick

Dive into Corin Bell's inspiring journey! In this episode, we explore her path from studying Politics and Philosophy in Stockport to tackling food sustainability through her innovative catering business. Corin shares insights on food waste, community impact, and her mission for fairness in food systems. Tune in to discover how she's driving change for a more sustainable future! Corin Bell's Background Corin grew up in Stockport before moving to Manchester for university, where she studied Politics and Philosophy. This academic path was driven by her interest in understanding how systems work. As the first in her family to attend university, she felt nervous but ultimately valued the freedom and opportunities her experience provided, despite studying a subject she considered vocationally useless. Career Journey After university, Corin worked in the public sector, primarily with Manchester City Council, focusing on homelessness and environmental projects. However, she left her job following significant budget cuts after the 2010 election, which greatly affected local authority funding. Exploration of Food Systems Corin's transition into food-related projects stemmed from personal interest rather than a specific career plan. Her work has involved addressing food poverty and sustainability, ultimately leading her to explore the interconnectedness of food systems. Real Junk Food Project Inspired by the Real Junk Food Project in Leeds, Corin and friends launched a similar initiative in Manchester in 2015, aiming to utilise surplus food. They began with pop-up supper clubs offering meals on a pay-as-you-feel basis, though they soon encountered challenges. Challenges with the Pay-as-You-Feel Model Corin highlighted the complexities of the pay-as-you-feel model, including inconsistent income and sustainability issues. To stabilise finances, the decision was made to shift to a catering business with set prices while still supporting community initiatives. Current Work Today, Corin runs a catering business that prioritises reducing food waste and using locally sourced, sustainably produced ingredients. This venture supports community initiatives by providing meals and grocery parcels to those in need, including refugees and low-income families. The catering business, including a café and bar at the People's History Museum, aims to balance commercial activities with community support, demonstrating viable solutions to food system problems while ensuring stable employment for staff. Food Waste Issues Corin emphasised that food waste often occurs not due to spoilage but because it's economically unfeasible to keep surplus food. Businesses may find it cheaper to dispose of excess than to sell it, especially when the food is still edible. Additionally, significant waste happens pre-farm gate, as many farmers opt not to harvest produce that won't sell, contributing to nutritional waste. Retailers often prefer produce with longer shelf lives, leading to the discarding of fresh items that are perfectly ripe but can't be guaranteed to sell. Corin also noted that best before dates are often arbitrary, citing examples like Himalayan sea salt, which can last indefinitely. Community-Centric Business Corin believes in the importance of local businesses over scaling for growth, as local enterprises keep wealth within the community and promote sustainability. She advocates for replicating successful models instead of aggressive expansion to maintain community ties and reduce waste while fostering local entrepreneurship. Consumer Behaviour and Happiness The discussion highlighted the modern consumer culture's focus on constant consumption, which can lead to dissatisfaction. Corin emphasised the need for individuals to find ways to contribute to society meaningfully, especially as younger generations often feel disconnected. She pointed out that true happiness and fulfilment come from personal satisfaction rather than the relentless pursuit of growth or profit. Philosophy and Values Corin underscores the significance of having a philosophical foundation and strong values. Without this grounding, individuals risk becoming mindless consumers, lacking depth and perspective. She calls for systemic change, emphasising that current systems are not designed to support individual happiness and collective well-being. Social Media and Communication Corin discussed the challenges of communication in a visually dominated world, expressing a preference for deeper discussions over memes and quick visuals. Sustainable Living and Political Reform Passionate about sustainable food practices, Corin believes in the need for a fair society and the necessity of shifting agricultural policies towards sustainability, such as reducing red meat consumption. She critiques the government's inability to enact these changes due to political unpopularity, advocating for proportional representation and values-based governance. Balance of Love and Hard Work Corin recognises that success comes from a blend of love and hard work. She acknowledges that unexpected opportunities can alter one's career path. Resources for Learning To promote sustainable living, Corin recommends resources like ethicalconsumer.org for consumers interested in making informed choices. She also suggests staying updated through organisations like Sustain, which advocate for sustainable food systems and policies. Definition of Inspiration For Corin, inspiration is about "lighting a fire," creating energy and motivation within oneself. Looking to the future, she aspires to foster fairness and accountability in the world, advocating for corporate responsibility and empowerment for those who have faced adversity.  Resources:        

In this episode we chat with Pete Russell, the inspiring founder of Ooooby (Out of Our Own Backyards), a platform revolutionising the way we source food by connecting small-scale, local food producers directly with consumers. Pete's mission is to make fresh, locally-grown produce easily accessible while supporting sustainable, regenerative farming practices. With a background in food distribution and a passion for creating a more equitable food system, Pete has grown Ooooby into a global movement that champions the benefits of local food economies and community resilience.Join us as Pete shares his journey from his early days in the food industry to founding Ooooby, his vision for a sustainable food future, and the challenges and triumphs he's experienced along the way. Whether you're passionate about local food, interested in sustainability, or curious about innovative business models, this episode is packed with insights you won't want to miss!Lots of love,Dave & SteveDISCOUNT CODES & SPONSORS:Namawell Juicers are AMAZING! They have absolutely revolutionised the juicing game. We have an exclusive 10% Enter the code HAPPYPEAR10LINK: https://namawell.com/collections/juicers/products/nama-j2-cold-press-juicer?ref=thehappypearVIVOBAREFOOT: Vivobarefoot Footwear have given our listeners an exclusive 2O% discount and if you buy now you also get free access to their incredible course showcasing some of the biggest names in the health and wellness space.Enter the code HP2OLINK: https://www.vivobarefoot.com/uk/the-happy-pearTHE WHOLE HEALTH TRIBE - Join the communityLINK: https://eu1.hubs.ly/H0bmqxd0 THE HAPPY PEAR RECIPE CLUB - Blending health and happiness through a range of over 600 delicious plant-based recipes. LINK: https://eu1.hubs.ly/H0bmqss0 Sign up to our Newsletter, for updates on our latest recipes, events and news. LINK: https://share-eu1.hsforms.com/1hKXaawjoQOONmJe4EXkCdwf92pyProduced by Sean Cahill & Sara Fawsitt Hosted on Acast. See acast.com/privacy for more information.

Our guest is Jerome Waag who is the former chef at the legendary farm-to-table restaurant Chez Panisse in Berkeley, California. Jerome moved to Tokyo in 2016 to open his own restaurant Blind Donkey. The restaurant has been popular and successful and in March 2024, Jerome has opened another place called CIMI Restorant with a strong focus on sustainability. He has been also involved in an inspiring project the Food Hub Project in a small town called Kamiyama in Shikoku Island, which aims to revitalize the local community. In this episode, we will discuss how Jerome opened his own restaurant in Japan, his unique experience of running a successful restaurant in Tokyo, his new restaurant CIMI restorant and its vision for sustainable food, his role in revitalizing the rural town Kamiyama, and much, much more!!! Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

In this edition of The Naked Scientists: Signs that fruity vapes paralyse the immune system in your lungs; the world's oldest cheese: but why was the nearly 4000 year old dairy product smeared all over an ancient Chinese mummy? And, why it might be a giant leap to suggest that we're getting an extra moon, at least for a while! Like this podcast? Please help us by supporting the Naked Scientists

How will we feed the growing population while making agriculture more sustainable? In this episode, Bill sits down with Vikram Adve, Professor of Computer Science at the University of Illinois and Director of the AIFARMS National AI Institute for Agriculture, to discuss. Vikram highlights the growing importance of digital agriculture, and how data and technology will play crucial roles in addressing global food production challenges, sustainability, and climate resilience. He also discusses AI's pivotal role and offers insights into optimizing machine learning at the edge.---------Key Quotes:“The sustainability and the environmental constraints that we have to impose to increase productivity is a very, very difficult set of challenges. And so technology is becoming increasingly important in order to meet those challenges."“All of these technologies are becoming important because agriculture faces some major challenges worldwide. Probably the biggest and simplest one to understand is that we have to increase food production over the next 25 to 30 years by as much as probably 60 percent.”--------Timestamps: (01:30) How Vikram got started in tech (03:37) Defining digital agriculture (07:14) How does AI impact sustainability?(19:51) Optimizing machine learning in agriculture (31:30) Near data processing (37:34) The future of data processing at the edge --------Sponsor:Over the Edge is brought to you by Dell Technologies to unlock the potential of your infrastructure with edge solutions. From hardware and software to data and operations, across your entire multi-cloud environment, we're here to help you simplify your edge so you can generate more value. Learn more by visiting dell.com/edge for more information or click on the link in the show notes.--------Credits:Over the Edge is hosted by Bill Pfeifer, and was created by Matt Trifiro and Ian Faison. Executive producers are Matt Trifiro, Ian Faison, Jon Libbey and Kyle Rusca. The show producer is Erin Stenhouse. The audio engineer is Brian Thomas. Additional production support from Elisabeth Plutko.--------Links:Follow Bill on LinkedInFollow Vikram on LinkedInEdge Solutions | Dell Technologies 

The Power of Upcycling: Kimberle Lau on Sustainable Food ProductionIn this episode of Her CEO Journey, we sit down with Kimberle Lau, the inspiring founder of Bake Me Healthy. Kimberle shares her journey from management consulting to the beauty industry and ultimately, her passion project of creating a sustainable, plant-based baking company.Key TakeawaysSustainable Entrepreneurship: Kimberle's journey demonstrates how personal experiences can fuel entrepreneurial ventures with a sustainable mission.Social Impact through Food: Bake Me Healthy's commitment to using upcycled ingredients and fighting food waste highlights the positive impact businesses can have on society.Navigating the Food Industry: Kimberle's insights into the challenges and rewards of starting a food business offer valuable lessons for aspiring entrepreneurs.Financial Strategies for Startups: Learn from Kimberle's experiences with pricing, distribution, and fundraising as she navigates the complexities of scaling a food business.The Power of Personal Passion: Discover how Kimberle's love for baking and her commitment to sustainability have driven her entrepreneurial success.Episode HighlightsKimberle Lau's Entrepreneurial Journey:[04:00] From management consulting to the beauty industry and ultimately, founding Bake Me Healthy.[05:52] Motivated by personal health challenges and a desire to create healthier baking options.[08:55] Committed to sustainability and using upcycled ingredients.Creating a Plant-Based Baking Company:[11:00] Developed a range of allergy-friendly baking mixes, including brownie, pancake, and waffle mixes.[11:38] Used coffee cherries as a unique and sustainable ingredient in her brownie mix.[15:23]  Used ugly produce that farmers and stores were going to throw away as a way to fight food waste.[17:35] Faced challenges with pricing, distribution, and payment terms, especially when working with larger retailers.[19:50] Clarifies the misunderstanding around upcycling food, it is not necessarily cheaper. [22:10]  CPG margin in the food industry.Lessons Learned:[27:30] The importance of carefully selecting retail partners and negotiating favorable terms.[27:50] The challenges of scaling a food business, including cash flow management and distribution logistics.[34:53] The value of building relationships with investors and industry professionals.[40:00] The importance of staying true to your brand's values and mission.ResourcesCraving a delicious and healthy treat? Discover Bake Me Healthy.Tired of food waste? Download Too Good To Go AppInterested in food science and sustainability? Learn more about the Drexel University Food Lab ProgramConnect with Christina Sjahli on LinkedIn Enjoyed This Podcast?If you enjoyed this episode and found it inspiring, we'd love for you to share it with your community and leave a review. Your support helps us keep bringing you the stories and insights that matter to women in business. Connect with Profit ReimaginedExplore Profit Reimagined and discover how you can turn purpose into profit: Website and  LinkedInSubscribe to our podcast

In this Q&A session, Scott Bakken from Dialed Archery answered a variety of questions submitted by our listeners. He touched on topics related to the latest gear and technology in archery, the growing trends in hunting, and shared his insights on balancing his roles in the industry. Scott also provided advice for beginners and discussed the importance of educating the public about hunting and conservation. Don't miss out—listen to the full episode now! SOCIALS: @heroutdoorjourney_ @soulsummitpod_  @encounteroutdoor @dialedarchery @popeandyoung Dialed Archery Website Keep up with us online and tune into our YouTube Channel to take the journey together!  Today's episode was brought to you by:  MAVEN: If you're ready for premium optics without the premium price tag, check out Maven Optics. This consumer direct company is turning heads and winning awards for their top quality products. From binoculars, rangefinders, rifle scopes and spotting scopes- they've got it all.  Head on over to www.mavenbuilt.com and use promo code SOULSUMMIT-GIFT  for your next purchase to get a discount just for listening to this podcast!   BAKCOU: Elevate your life and your hunts with one of Bakcou's top of the line E-bikes! Whether you use them on your hunting and fishing adventures, for a hand on the farm, or to commute around your local area, Bakcou bikes are not only reliable, but they add a whole lot of fun to life as well! Find their full line of products at www.bakcou.com. Use the code SSP200 to save at checkout. HOYT: There are some awesome bows on the market, but if you ask me, I'd say Hoyt has some of the best bows around. Built tough to withstand the wear and tear of hard hunts, this bow ensures reliability in your shot so you can focus on the hunt. Not to mention, the dead in the hand feeling that keeps you coming back for more! Head over to www.hoyt.com and check out their new custom bow builder!   SAWYER: If you're serious about the outdoors, be sure to see what Sawyer has to offer. From water filtration, to sunscreen and insect repellent, Sawyer has you covered. Their commitment to giving back, helping fight global issues, and bringing clean water to more people around the world truly sets them apart from the rest. Head over to www.sawyer.com to see all they have going on!   ONX: When it comes to hunting and exploring the great outdoors, there are endless tools, gizmos and gear, but something I never leave home without is my onXMaps. Knowing I have access to land owner information, property lines, topographic layers, historical and wildlife data are all reasons this app takes hunters to the next level and leaves you feeling confident in the woods. Grab your free trial today at www.onXmaps.com.  Did you enjoy this episode? We'd love to hear from you! Please take a minute to leave a review on the show. Tell us what you think OR what you want to hear next! We appreciate this community of outdoor junkies and we're looking forward to what the future holds! Now go get after it! Tag us in your adventures #SoulSummitPodcast #HerOutdoorJourney  TAGS: Dialed Archery, Scott Bakken, Archery, Business, Entrepreneurship, Bow Sight, Archery Hunting, Ethical Hunting, Hunting, Pope and Young, Conservation, Hunting Community, Soul Summit Podcast, Hunting Gear, SIG Image Stabilizing Binoculars, Technical Clothing, Tree Saddle Hunting, Sustainable Food

Eben Bayer, founder of Ecovative, delves into the transformative power of mycelium technology and its potential to reshape industries from packaging to food production. He shares his journey from a small farm in Vermont to leading a company that pioneers sustainable materials, discussing how biology can be leveraged to create regenerative, profitable businesses. With a strong belief in the power of biology as technology, Eben explains how his innovations are not only environmentally friendly but also economically viable, offering a glimpse into the future of the bioeconomy. Grow Everything brings the bioeconomy to life. Hosts Karl Schmieder and Erum Azeez Khan share stories and interview the leaders and influencers changing the world by growing everything. Biology is the oldest technology. And it can be engineered. What are we growing? Learn more at⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.messaginglab.com/groweverything⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Chapters: 00:00:00 - Introduction: The Intersection of Biology and Technology 00:00:42 - Special Replay Episode Announcement 00:01:17 - The Synergy Between Biology and Technology: Transforming Industries 00:02:01 - Innovations in New York City: Industry Events Recap 00:03:41 - Sustainability Insights from Copenhagen: A Personal and Professional Perspective 00:07:45 - Eben Bayer's Vision: The Birth of Ecovative and Mycelium Technology 00:12:12 - Scaling Sustainable Solutions: Mycelium Production and Market Strategies 00:18:26 - Overcoming Challenges in Mycelium Technology and Global Expansion 00:19:31 - Licensing Mycelium Technology for Worldwide Impact 00:22:01 - Shifting Focus: From Packaging to Sustainable Food with My Forest Food 00:23:55 - Expanding Market Reach: Bringing Sustainable Products to More Consumers 00:24:23 - The Role of Natural Grocers and Co-ops in Promoting Sustainability 00:25:56 - Positive Consumer Feedback: The Power of Mycelium-Based Products 00:27:01 - Future Developments: Innovating for a Sustainable Tomorrow 00:31:07 - Off-Grid Living: A Personal Commitment to Sustainability 00:32:33 - Innovating Transportation: Electric Tractors and High-Speed Boats 00:34:11 - Biotech Inspirations: Must-Read Books and Influential Thinkers 00:35:00 - The Evolution of Plant-Based Meat: Navigating the Hype Cycle 00:36:44 - Reflections on Scaling Sustainable Innovation Topics Covered:  Biology As Technology, Sustainable Innovation, Mycelium Technology, Eco-Friendly Packaging, Bioeconomy, Regenerative Business, Plant Based Food, Off Grid Living, Biotech Innovation, Scaling Sustainability Episode Links: MyForestFoods.com Ecovative.com Eben Bayer on ⁠LinkedIn⁠⁠⁠⁠ Have a question or comment? Message us here: Text or Call (804) 505-5553 ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ /⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ /⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ /⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ /⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ /⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠GrowEverything website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Email: groweverything@messaginglab.com Music by: Nihilore Production by: Amplafy Medi

When we sit down to enjoy a meal, at home or in a restaurant, we're rarely aware of the environmental toll our food choices may take. However, the reality is that the journey from farm to table carries a significant environmental cost, often unseen but deeply impactful. This episode of the EY Sustainability Matters podcast delves deeper into the impact the global food system has on climate change, biodiversity and land use. It also explores how digital innovation can be leveraged to make food production more sustainable without sacrificing quality or taste. Join host Bruno Sarda, EY Americas Climate Change and Sustainability Services Leader, and Hanne Thornam, EY Nordics Head of Climate Change and Sustainability Services, as they interview two leaders in the food sustainability sector to uncover the challenges facing this industry and how technology is playing a key role in addressing them. Stephen Nolan, CEO of Nutritics and the 2022 EY Sustainability Entrepreneur of the Year, shares his insights on integrating sustainable practices within the food and hospitality industry. He debunks myths that equate sustainability with compromised quality or financial viability. Alongside him, Pete Statham, Head of Sustainability and Government Relations at Sysco GB, the world's leading broadline food distributor, discusses the practical applications of Nutritics' software in making large-scale, impactful changes. He shares how even a slight change in one menu item can multiply its positive or negative environmental effect, when delivered to thousands of customers across the world. The discussion closes on a hopeful note, with the guests discussing the vast potential and opportunity that exists within the market to create a more sustainable and resilient food industry for the future. © 2024 Ernst & Young LLP

In this episode of The Best You Podcast, we sit down with Mollie Engelhart, who shares her incredible journey from being a vegan chef in Los Angeles to becoming a cattle farmer in Texas. Mollie explains why she transitioned from a plant-based lifestyle to embracing regenerative agriculture, and why she decided to add meat to her previously vegan restaurant menus. We dive deep into the principles of regenerative agriculture, including the qualifications that define a farm as practicing these sustainable methods. Mollie also offers valuable tips on how to ensure you're purchasing high-quality food that is free of chemicals and rich in nutrients. Plus, she debunks a common myth about the environmental impact of cows.Topics Discussed:What is Regenerative Agriculture? 4:55We've Traded Our Resilience for Convenience 22:17Vegetarian on the Issues of Climate Change 29:33What is Homesteading? 33:36Links:@chefmollie @thekindsage @sovereigntyranchhttps://www.sovereigntyranch.com/Learn more about Nick and Best You at www.nickcarrier.comTry the 1-Week FREE Trial of the 10-Week Transformation at: www.nickcarrier.com/freetrial

Naomi Crawford is the visionary founder and CEO of Lunchette. Naomi has been at the forefront of the sustainable business movement, transforming Lunchette into a model for eco-friendly and socially responsible practices. Lunchette has become Petaluma, California's go-to lunch spot and is renowned for its engagement in community building, zero-waste policies, commitment to paying living wages and partnership with small local farmers. Naomi's innovative approach not only champions sustainability, but also proves that doing good can positively impact the bottom line.Lunchette was ranked by Sonoma Magazine as one of the 50 best restaurants in Sonoma County and has been recognized with a Slow Food Award for their business values.Businesses mentions:Zero Waste SonomaRusty Hinges RanchNiman RanchBlue ZonesRecologySonoma CompostSubscribe on Apple Podcast , Spotify or other major streaming platforms.Let's connect!Subscribe to my newsletter: Time To Live: Thriving in Business and BeyondWebsite: https://www.annemcginty.com/LinkedIn: https://www.linkedin.com/in/annemcgintyInstagram: https://www.instagram.com/annemcgintyhost

Hello plant people and welcome back to Herbal Radio! This week will be the second and final episode of our 2-part series featuring the four esteemed organizations that were the recipients of the 2023 Grants 4 Plants Program. For those unfamiliar with Grants 4 Plants, Mountain Rose Herbs created the grant program back in 2018 to support nonprofits, small businesses, and home herbalists who are working towards making this planet a better place. Since its inception, we've proudly been able to fund many invaluable initiatives leading towards organic and sustainable agriculture, herbal education, protection of native and medicinal plants, and environmental stewardship. This week, we are featuring the Therapeutic Farm Assistant and the SUD Counselor of Carl E. Dahl House Community Garden, Breanna Murphy and Kelsey Cass, as well as the Founder of Cincinnati Birth Center | Safer Birth Foundation, Meghan Nowland. We hope each of you listening in today will be inspired by the commendable work these organizations are providing for their communities and beyond. Please be sure to check out the links included below to find out how you can support these invaluable initiatives. We'll see you next week when we hear from the other two organizations that won the 2023 Grants 4 Plants program. For now, we thank you for joining us on another botanical adventure!  Learn more about these organizations and the hard-working faces behind them: Carl E. Dahl House at Evergreen Grove is a residential treatment facility for me with co-occurring mental health and substance use disorders. Unlike traditional treatment facilities, the Carl E. Dahl house used a farm care modality as part of the resident's treatment plans. Working in the gardens and with our rescue animals allows for traditional treatment barriers to be dropped allowing for a more natural approach to self-healing and care. GAAMHA, the parent company of the Carl E. Dahl House, works to create a world where people can get help when they ask for it, no matter who they are. The gardening program allows for our residents to be hands on with nature. The clinical benefits of being able to say they took ownership of garden bed, planted, watered, weeded and cared for the growing plants that eventually will produce foods that naturally heal the body are priceless and cannot be duplicated in a traditional office style treatment model. Breanna Murphy helps manage the day-to-day operations of the animal care part of the program at the Carl E. Dahl House, where they have over 60 animals, many of which are rescues or special needs. Breanna has been working with Kelsey for two years to get the garden project to where it is today. She has her Bachelor's in Sustainable Food and Farming, is a certified Ayurvedic Health Counselor, and has completed 3 herbal apprenticeships. Breanna and her husband have a small homestead and permaculture nursery called Singing Kettle Botanicals, where they focus on perennial food sources and medicinal herbs hardy to zone 5. Kelsey Cass is the Substance Use Disorder (SUD) Counselor at the Carl E Dahl House, and is in recovery herself. Kelsey and Breanna have been working together to implement the garden project as part of their clinical curriculum and therapeutic farming. Kelsey has her Bachelor's in Human Development and Family Studies, is a certified yoga instructor, and certified in permaculture design. She first became connected with GAAMHA and the farm when she started teaching yoga at the farms pilot program a couple of towns over, and volunteered with the clients doing gardening and various nature related activities. “It's been an absolute blessing to work here where I can share all my passions and interests, while helping others, and with the most amazing team of people.” – Kelsey Learn more about Carl E. Dahl House at Evergreen Grove by visiting the links below: Carl E. Dahl House website GAAMHA website R.O.O.T.S at Evergreen Grove website Donate to Carl E. Dahl House HERE! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Safer Birth Foundation (SBF), by Cincinnati Birth Center, is architecting the future of maternity care by creating the world's best midwifery centers. The objectives of the Safer Birth Foundation are to increase and democratize birth options, grow midwifery, and decrease birthing mortality. SBF does this by expanding access to midwifery care through financial aid, expanding the midwifery workforce, and supporting midwifery-led care. Meghan Nowland, Founder of the Safer Birth Foundation and the Cincinnati Birth Center, experienced midwife, doula, and lactation consultant, brings expertise and confidently calm energy to her clinical approach for clients across the local Cincinnati area since 2014, in Kentucky since 2020, and Indiana since 2024. She moved to Walnut Hills with a passion for improving Ohio's maternity care and regularly volunteers to teach community childbirth education classes. In addition to her work as a midwife, she's a founder of Ohio's chapter of the National Association of Certified Professional Midwives. Most recently she's been involved with legislative efforts to increase access to midwives and serving on the Kentucky Midwives Advisory Council, creating regulations for licensure of CPMs. Learn more about Cincinnati Birth Center | Safer Birth Foundation by visiting the links below: Cincinnati Birth Center website Cincinnati Birth Center blog Donate to Safer Birth Foundation HERE! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Join our community! Subscribe to the Mountain Rose Herbs newsletter Subscribe to Mountain Rose Herbs on YouTube Follow on Instagram Like on Facebook Follow on Pinterest Read the Mountain Rose Herbs blog Follow on TikTok Strengthening the bonds between people and plants for a healthier world. Mountain Rose Herbs www.mountainroseherbs.com

Can you trust what's on your plate? In this episode of Fresh Take, we explore the critical role of maintaining integrity in USDA-certified organic products. We're joined by Orsi Dézsi, Executive Director and CEO of OMRI, who shares insights on how OMRI ensures organic inputs meet stringent standards and fortifies consumer trust in the organic label. Discover OMRI's journey to listing 10,000 certified products and its pivotal role in guiding organic operations.We also dive into the Strengthening Organic Enforcement (SOE) rule, designed to strengthens oversight and enforcement of the production, handling, and sale of organic products. Orsi discusses SOE's impact on OMRI, particularly in processing aids now requiring organic certification, and highlights how USDA organic standards stand out among food labels.Tune in and stay informed on the latest in organic certification and enforcement!Support the Show.We hope you enjoyed the episode! Please help us continue to produce more valuable content by subscribing to our Fresh Take Podcast Series! Subscribe here SPONSORSHIP OPPORTUNITY- Learn more about the many benefits of becoming a Sponsor of Florida Organic Growers! Your contribution will not only help to advance an organic and sustainable future but gain brand awareness through our growing audience. If you are interested, click here

In this episode of Owning Your Legacy, Laurette is joined by Julia Stamberger, the president, founder, and director of The Planting Hope Company, Inc. The two begin by discussing Julia's start at United Airlines where she pioneered the airline snackbox concept and set her career on a trajectory of food innovation. This led her to found Planting Hope, a company that reimagines the future of food to something more sustainable, healthy, and scalable for the future.The road to making Planting Hope a success has not been without its challenges. Julia has grappled with the demands and expectations of venture capital funding, learning more about food science on the job, and identifying which healthy products can actually be commercially viable—wait until you hear what she says about almond and sesame milk!In this episode of Owning Your Legacy:Improving airline food during an era of cost-cuttingReimagining sustainable food with Planting Hope CompanyThe realities of working with VCsThe challenges of scaling healthy productsEmpowering women and raising equity-focused menIf you enjoyed the episode please share it with others, and rate, review, and subscribe wherever you get your podcasts. To learn more about me and how I am Owning My Legacy, you can find me on Instagram @LauretteRondenet and online at lauretterondenet.com.

Taking your first bite of Chef Jeremy Umansky's fried chicken or pastrami sandwich is one of those blissful food moments that is guaranteed to live in your head rent-free. His secret ingredients? Koji-culturing, foraged edibles, and sustainable food sourcing that earned him four James Beard Award nominations, including Best New Restaurant, Best Chef, and for his recent book Koji Alchemy. Jeremy and his wife Allie La Valle-Umansky opened Larder Delicatessen & Bakery in 2018 in Ohio City's Hingetown district. Larder's menus are constantly evolving and Umansky's innovative techniques remind us of what is possible right in our own backyards.rnrnTraditional knowledge of fermenting and foraging is a cornerstone for many cultures including Indigenous and African American communities. But centuries of colonization and modern urban sprawl decimated natural ecosystems. And the industrialization of our food supply forever shifted America's relationship with the food we eat. Across the country, efforts are underway to improve food sovereignty and reclaim traditional practices.rnrnJoin the City Club as Ideastream's Amy Eddings chats with Chef Jeremy Umansky, on the benefits of foraging, sustainable food sourcing, and the art of fermenting in his book Koji Alchemy.

Matt Aronson is the Chief Revenue Officer of Verdant Technologies. Verdant is committed to reducing global waste and enhancing sustainability through their proprietary technology, HarvestHold, which extends the usable life of fruits, vegetables, and flowers. Tune in to hear more about their approach to food waste and how Matt and the team are focused on scaling profitably. — This episode is presented by American AgCredit. Learn more HERE. Check out Matt Woolf's episode on the California ag market HERE. — Links Verdant - https://verdant-tech.com HarvestHold - https://harvesthold.com Matt on Linkedin - https://www.linkedin.com/in/matthewaronson/ Join the Co-op - https://themodernacre.supercast.com