Podcasts about trish watlington

On this episode, I head to the docks to interview two of our local commercial fishermen. I was accompanied by my trusty companion Scott Higby, owner of Studio C Creative Sound Recorders.   Co host Trish Watlington stayed home enjoying spending time with her new grand baby (Go Grandma!) She will be joining us again next time.   When we arrived Captain John Glawson, owner of Nicole Ann and Captain Dan Major owner of Plan B were busy preparing their lobster pots for the beginning of spiny lobster season that starts on Weds October 7th for commercial fishermen.   They were kind enough to take a break from their task to sit down for a chat. Cap'n Dans wife Kelli joined us. We talked about trade tariffs, the pandemic, a changing environment and how these, and many other factors are changing the food systems we have known. We spoke of how the support of the local community is of paramount importance to maintain the availability of local food sources.    Captain Dan & John gave us insight to the life of a lobster fishermen out on the ocean waves. How they got into commercial fishing, how they lay the traps, what it’s like hauling a 65lb lobster pot up from the briny. It was an enlightening conversation. The life of a fisherman is not for the feint of heart.   Starting at 8am on October 11, San Diego Spiny Lobsterfest will be happening at Tuna Harbor Dockside Market, 598 Harbor Ln, San Diego, CA 92101    Local lobster fishermen will be selling live spiny lobsters. Chef Phillip Esteban and Chef Marcus Twilegar of Craft Meals will be serving up some amazing spiny lobster dishes. There will be some prepared grab and go meals for sale.   Public health & distancing protocols will be strictly enforced, so bring a cooler and a mask.   Thank you Stephanie Parker of Epicurean San Diego for arranging our interview. We really enjoyed our afternoon at the docks and we hope our listeners do too!   https://www.facebook.com/groups/sdspinylobster https://www.facebook.com/thdocksidemarket https://www.thdocksidemarket.com https://www.instagram.com/tunaharbordocksidemkt https://www.epicureansandiego.com https://www.facebook.com/epicureansandiego https://www.instagram.com/epicureansandiego   We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org  We hope that you enjoy this podcast. Please like & follow us if you do.  Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com    

On this episode, Trish Watlington and I talk about the effects of the pandemic on our local San Diego food industry, and ways to keep healthy, nutritious food on our tables. How are our local restaurants, farmers and fishermen adapting to the restrictions in place right now? What is the way ahead for them when things get “back to normal?” What will normal look like? Trish gives insight into local food organizations that are helping those in need and the best ways to donate and volunteer. Those are just a couple of topics we cover. There's much, much more! Food For Thought IG: f4t_podcast www.farmtoforksd.com Farm to Fork IG: @farmtoforksd FB: https://www.facebook.com/farmtoforksd/ Food for Thought is sponsored by Cangshan Cutlery.  Cangshan Cutlery offers a wide variety of artfully designed knives. Made with German steel they are suitable for professional chefs, beginners, and anyone in between.   Cangshan combines the best qualities of eastern and western styles, designs, materials and workmanship to create unique knives for all levels of creatives and professionals. http://www.cangshancutlery.com   We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org   We hope that you enjoy this podcast. Please like & follow us if you do.  Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com    

On this episode of our podcast, my co-host, farmer Trish Watlington, producer Scott Higby, and I head to Wild Willow Farm and Education Center. Our guide was farm manager Cat Henning. Wild Willow Farm is a vibrant working farm located on five acres of land, three miles from the ocean and less than a mile from the Mexican border. We learned about the wide variety of fruits and vegetables grown on the farm, bees and bugs, sustainability and CSA's. We also got to admire chickens and pet the goats.  For more info on Wild Willow Farm, visit www.wildwillowfarm.org Facebook: https://www.facebook.com/wildwillowfarm/     Food for Thought is sponsored by Cangshan Cutlery.  Cangshan Cutlery offers a wide variety of artfully designed knives. Made with German steel they are suitable for professional chefs, beginner, and anyone in between.   Cangshan combines the best qualities of eastern and western styles, designs, materials and workmanship to create unique knives for all levels of creatives and professionals. http://www.cangshancutlery.com   We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org   We hope that you enjoy this podcast. Please like & follow us if you do.  Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com  

On this episode, we talk with Trish Watlington, founder of Farm to Fork San Diego, a grassroots group of restaurants, beverage makers, businesses and non-profits that support local farmers and fisher families and a fairer, more sustainable food system. Trish gives us the inside scoop on the upcoming Farm to Fork week, Sept 8 thru 15. Farm to Fork week is your chance to try special drinks and dishes, special menus and special events. What sets Farm to Fork Week apart is the chefs' commitments to sourcing ingredients from local farmers, ranchers and fishermen. The week kicks of on September 8 at the historic Mission Hills Nursery with Farmers, Chefs & Fishermen. A Seasonal Farm-to-Table Tasting featuring all the bounty of San Diego County. The event will be a rare opportunity to play in a beautiful garden setting and savor the summer harvest! Featured artisans (so far): Wrench and Rodent Seabasstropub, Cupcakes Squared, Bivouac Ciderworks, Garden Kitchen, Vineyard Grant James, Fave Tacos, Raging Cider and Meade, Terra, Gayagaya, Stehleon Vineyards, Vesper Vineyards, Royale Cocktail Bar, Ramona Ranch Winery... and more to come. Learn more at https://www.farmtoforksd.com Or on Facebook at https://www.facebook.com/farmtoforksd/     Food for Thought is sponsored by Cangshan Cutlery.  Cangshan Cutlery offers a wide variety of artfully designed knives. Made with German steel they are suitable for professional chefs, beginner, and anyone in between.   Cangshan combines the best qualities of eastern and western styles, designs, materials and workmanship to create unique knives for all levels of creatives and professionals. http://www.cangshancutlery.com   We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org   We hope that you enjoy this podcast. Please like & follow us if you do.  Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com    

On this week's episode of Tent Talk we're joined by Trish Watlington of Two Forks Farmand Farm to Fork San Diego. We chat about the challenges restaurant owners face in buying direct from farmers, how to make the system work better, and how to leverage the power of farm to table commitment to increase business for both farmers and restauranteurs. 

Tune in for this episode as we welcome Trish Watlington of The Red Door. Trish is passionate for sustainable food systems and educating the community about supporting local farmers. She talks about her garden, getting to know your farmers and Farm to Fork Week.

On today’s Happy Half Hour, hosts Erin Chambers Smith and Troy Johnson, along with producer Archana Ram are coming at you live from Petco’s headquarters in Rancho Bernardo. We’re talking the latest local restaurant news, including the new Snooze that just opened in La Jolla, a dim sum restaurant that just debuted on Convoy, and Green Flash Brewing Co.’s expansion to the Midwest. Joining us Trish Watlington, owner of Mission Hills's The Red Door and Bar by Red Door. She’s also the force behind Farm to Fork week, a discounted dining event, which highlights small restaurants, farms, wineries, and breweries who are loyal to local purveyors. Farm to Fork returns September 9 with a kick-off event at the Tuna Harbor Dockside Market. Plus, we’re talking about the rising trend of low-waste cocktails and news that Americans are buying more food at Wal-Mart. And we share our recommendations for Two People/$50, including James Coffee Co., Amarin Thai, and Biga.