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Is it best that our food is Local and Organic or Big and Conventional? Our view is “Both, and..” We don’t come to the table with a bias, except that good farming like good food comes in all shapes and sizes. Farm to Table Talk explores issues and the growing interest in the story of how and where the food on our tables is produced, processed and marketed. The host, Rodger Wasson is a food and agriculture veteran. Although he was the first of his family to leave the grain and livestock farm a ...
 
Have you ever dreamt of starting a farm or homesteading? Do you love foraging for wild edibles? Is your perfect afternoon spent drifting downriver, fishing for that nights dinner? Or do love to spend a crisp fall morning hunting for wild game to share with your family? Or perhaps you spend all your free time digging in your garden, collecting herbs, vegetables, and fruits to enjoy. Homesteady is a show that focuses on living a more sustainable life. We talk about all the ways a modern Homest ...
 
Bootstrap Farmer Radio is a podcast that focuses on empowering growers and gardeners with the knowledge and resources they need to be successful, whether they are backyard gardeners, flower farmers, or market farmers. We interview farmers from all walks of life to share their experiences and give helpful tips to growers, no matter where they are in their journey. If you’re just starting your gardening business, an experienced market farmer or home gardener, or growing your first plants in th ...
 
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Ancestral Kitchen

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Ancestral Kitchen

Alison Kay & Andrea Huehnerhoff

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The Ancestral Kitchen is a twice-monthly podcast hosted by Alison, a European town-dweller and Andrea, living on a newly-created family farm in northwest Washington state. Pull up a chair at the table and join us as we talk about eating, cooking and living with ancient ancestral food wisdom in a modern-world kitchen. Find us both on Instagram: Andrea: www.instagram.com/farmandhearth Alison: www.instagram.com/ancestral_kitchen Podcast theme and audio production by Robert Michael Kay, find him ...
 
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Setting the Table

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Setting the Table

Whetstone Radio Collective

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Hosted by Deb Freeman, Setting the Table is a podcast that explores the stories and histories of African American cuisine and foodways. From Sunday barbeques to the spirits in your cocktails, African Americans have created the foundation of modern American cuisine, yet African American food is one of the least explored food genres. Setting the Table illuminates the ways that African Americans have shaped how this country eats and drinks by exploring the historical events that have influenced ...
 
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The Bovine

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The Bovine

Alberta Beef Producers

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There’s a lot to talk about in the Alberta beef industry. Join us as we interview researchers, ranchers, ABP delegates and staff, chefs, nutritionists, and others all along the beef supply chain. You’ll hear content as diverse as the guests who bring it – from cooking beef to managing pastureland, the latest tech to great entertainment, cattle markets to weather predictions, and more.
 
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Women In Food

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Women In Food

Melissa Singer DuMars

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Welcome to the Women in Food Podcast where we meet at the intersection of Food, Business and the Feminine! I’m your hostess, Missy Singer DuMars and it is my mission to elevate the diverse voices of women in our global food culture while exciting and empowering you in your kitchen! Each episode, I interview a woman in food – chefs, farmers, writers, teachers, bakers and other food makers on their personal story with food. We’ll also talk about their current favorite meals and share a recipe ...
 
Agri Matters is a podcast about cutting-edge technology and innovation in agriculture. From scientists, venture capitalists to start-up founders, we talk to the people responsible for bringing food from farm to table. Agri Matters is brought to you by PDD Podcasts.
 
Point of Inquiry is the Center for Inquiry's flagship podcast, where the brightest minds of our time sound off on all the things you're not supposed to talk about at the dinner table: science, religion, and politics. Guests have included Brian Greene, Susan Jacoby, Richard Dawkins, Ann Druyan, Neil deGrasse Tyson, Eugenie Scott, Adam Savage, Bill Nye, and Francis Collins. Point of Inquiry is produced at the Center for Inquiry in Amherst, N.Y.
 
Join Philip Lymbery, CEO of Compassion in World Farming as he meets the world's thought leaders; from philosophers to the farmers, business leaders to chefs and lobbyists to scientists, they discuss, challenge and share learnings behind the revolution necessary to bring an end to factory farming and our broken food system in order to ensure the health of future generations and our life on earth. Theme music by Jordan Bellamy from original music: Run by Ross Bugden ([https://www.youtube.com/c ...
 
A podcast about eating better for ourselves and for the planet. We interview change-makers, consult with medical authorities and journalists, and highlight innovative restaurants and food services. Lee Schneider anchors Season 3, focusing on how restaurants will survive in pandemic times. We are part of the FutureX Network.
 
The EAST Podcast aims to bring technology closer to your senses. Know how every single piece of technology in todays world affects you. Whether it’s enterprise technology like Servers, Data Centres, or coding for Mobile Apps, or websites, or Concepts like Artificial Intelligence, 3D printing, Robotics – we will try to make it simpler for you. We will also tackle driverless cars, new consumer technologies, and sometimes, even a new consumer product.
 
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Farmers grow enough food, yet with extreme weather events, war, pandemic, inflation and more, there are hundreds of millions of people in danger of hunger and famine. Sustainable development goals are being pursued to get the world back on track to end hunger and poverty. Asma Lateef, the Policy Lead for the SDG2 Advocacy Hub is bringing together N…
 
The unique taste of lamb draws me in everytime its on a menu and I think pasture to table lamb is something everyone should try. The Mediterranean flavors just aren't the same without lamb. That's what led me to head southeast from Columbus, Ohio, to the Root family farm. Kristin Root Patterson shares the family's love of sheep, and how they combin…
 
It’s finding a balance, making sure you’re feeding your creativity in the things that inspire you, and trying to make the things that you’re not so hot on as quick and easy as possible... We live in a society that is very time-poor, and it is easy to lose that time and not have the time you need in the kitchen. Alison Even though this seems to be a…
 
Randy Cummings & Nick are on the road this week and we found some time to discuss growing in the heat of the Summer. We lean on Randy’s many visits to southern farms for tips and tricks to keep plants thriving when the sun is beating everything down. Nick also hits the high points of growing a multi variety salad blend. TIMESTAMPS: 00:00 Growing in…
 
Mark talks to the groundbreaking chef, Asma Khan, about the importance of the Anglo-Indian influence, how food and cooking are undervalued, and the beauty of interfamily lessons across generations. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproj…
 
Welcome to another edition of The Bovine! On this episode, you'll hear Karin Schmid, Beef Production and Extension Lead, ABP, takeover the host seat as she tours The Farm, Rocky View Schools' new on-farm learning initiative. Karin speaks with teacher Matt Chomistek and grade 10 students enrolled in the program. More information is available at www.…
 
For the good of the climate let’s just stop driving cars. That sounds ridiculous when you can obtain more efficient cars or hybrids, plug-ins and EV’s . Why shouldn’t the same logic apply for the critics of beef consumption? It turns out that some cows are the Teslas and others are gas guzzlers. Just like efficient climate friendly cars there are c…
 
Thank you for asking us how you can support the show!! Listen in to hear 7 ways you can help us get this work out to more people, whatever your situation. Here's where you can find our Patreon community. Here's how to leave us a rating on Spotify If you like us and use Apple Podcasts, we'd love it if you left a review! Here's how: Open the Apple Po…
 
"We love this book so much!" The ancestral cook's bible: Nourishing Traditions by Sally Fallon-Morell We love this book and we've cooked so much from it. In this episode you'll hear which six recipes from the hundreds filling its pages are our absolute favourites. We'll share why we love them, give you tips about the ingredients and processes, and …
 
Mother Earth is under the weather, but don’t take her “pulse” just yet. In the common usage “pulse” is a vital sign, however another usage is a vital food. Food shortages, impacted by soaring gas prices and inflation, are affecting people in need and their ability to access staple foods. Food banks are busier than ever before. In this environment p…
 
Amanda Vanhoozier & Nick continue their discussion on farmers markets and the farm to table movement. We take a look at the importance of authenticity, telling your own story, and staying true to your clients. Big companies, media, and local people outside of small farming have easy access to twist how food and farming is perceived. Consumers are w…
 
There is nothing that will wake me up faster or better than the smell of hickory-smoked country ham and bacon. And when I want to buy country ham or the "good bacon" (a phrase our family started when several of us showed up for a weekend get together and I brought bacon from Broadbent's while others brought grocery store bacon), it means Broadbent.…
 
Wendell Berry’s writings favorably compare the ways of Amish farming to the high stress modern conventional farming by “the English”. In surprising ways Amish farms offer regenerative leadership that are a modern contrast in a horse and buggy society. Through his own Modern Frontier Farm and an Amish Cooperative, Adam Rick finds that Amish farms ar…
 
Farmers Markets today are ubiquitous parts of our lives. From big cities to small rural towns once a week people and interact with today's growers. But how did we get here? Join us for a front-row seat into what it was like in the early days of the Dallas Farmers Market and how it came to be what it is today. We sit with Amanda Vanhoozier, former m…
 
I don’t use butter that often – but sometimes I’m really in a buttery mood and I’ll fry my pancake in ghee. – Alison For several decades, fats were vilified as the source of many health problems and were avoided by many, including Alison - she avoided all fats, completely, for ten years. The distinction that was lost in this macro witch-hunt was WH…
 
Want to start or grow a farm from scratch to be your full time income? Checkout Farm Builder... JORDANS YOUTUBE CHANNEL JORDANS FARM FARM BUILDER SCHOOLS CLICK HERE to watch the Homesteady Pioneer Version of this episode WANT TO MAKE MONEY HOMESTEADING? The Pioneer Pro Program is a new program I am excited to announce here at Homesteady! You get ac…
 
Festivals celebrate our favorite foods and since bacon is a favorite for many it deserves a delicious festival. Across the country, chefs, consumers and farmers have come together in celebration of bacon in events known as BaconFests. In the acclaimed Farm to Fork Capitol, Sacramento California, Farm to Table Talk joins the Bacon Fest festivities i…
 
Today I talk with Chef Apparel Designer, Sandra Harvey — who I met through Jenny Powell-Castor from Episode 4 . Learn the incredible story of how this California fashion designer came to design a whole new Chef Coat especially for women bringing fashion and function together in a never-seen-before way. We’ll go on her journey from the fashion world…
 
Welcome back to another episode of The Bovine! On today's episode, hear: ABP Delegate and Medicine Hat area farmer, Craig Lehr, joins the show with an update on the dry conditions in his area; Akash Asif from the Centre for Suicide Prevention talks men's mental health, the Centre's ag persona, and #BuddyUp Month; and Pitmaster Mel Chmilar Jr. break…
 
The smell of fresh lavender is something that will captivate your imagination for all sorts of things! Lavender farms may not be everywhere, but thanks to Long Row Lavender, just west of St. Louis, Missouri, it's an easy drive for much of middle America. Tracy Smith shares the lessons learned about growing lavender, cooking with it, and bringing th…
 
Large venture backed agriculture is largely backed by experienced CEO’s from outside industries who know how to run large companies. What do large companies put in place to sell for a profit? How can they spin average truths to outpace their competitors? What do different departments do within a corporation to push the ball forward? Randy Cummings …
 
Food can have a positive impact on the land and our communities. “But our planet is in danger and it’s time for us to think even bigger.” These words of wisdom are surprisingly to be found on a climate smart Kernza Grain cereal by Cascadian Farm. Thanks to the research and development at the Land Institute in Salina Kansas, the deep rooted, soil he…
 
Bootstrap Farmer’s Nick Burton and Randy Cummings discuss current and rising market trends in Agriculture. They also bring insights for growers looking into diversifying their operations or branding into new markets. Are you interested in broadening your knowledge about current agricultural trends? Whether that be with edible flowers, microgreens, …
 
A tiny kitchen. No oven. A miniscule fridge. No electric power. A small two-burner hob. Prep space the size of a chopping board. Lots of us think we have small kitchens, but imagine cooking nutrient-dense food in these circumstances. That is exactly what our guest, Charlie Burton did - for her, her husband and their two young children...for two yea…
 
In the midst of most family farms, is a house called the home place. When you layer that with the appreciation of food, family and hospitality that runs so deep in western Kentucky, you get the Peery House at Springhill Farms! And in this episode, we talk to three generations of the family about changes unfolding over the years at their home place.…
 
The health of land and the health of bodies are connected. Or as Kate Kavanaugh explains it\’s about mind, body and soil. Kate is a butcher, a farmer, a newly podcast host and more — all existing within the regenerative ag space. As a butcher, she founded Western Daughters Butcher shop in Denver featuring local grass fed beef, pork and chicken from…
 
This year, Ribbon Creek Ranch, near Linden, Alberta, has been selected as the recipient of the 2022 Environmental Stewardship Award (ESA). In this feature edition of the podcast, listen to Elan Lees, one of the managers of last year's award-winning ranch, take the reins as guest host for a discussion with Jerry Baerg of Ribbon Creek Ranch. You'll a…
 
Homesteady #Podcast 115 - Cheesemaking 101 with Robyn from Cheese from Scratch PIONEER VERSION OF THIS VIDEO - https://www.thisishomesteady.com/cheese-making-101-robyn-cheese-scratch/ Sign up to our email list so you don't miss any of our Podcasts LOVE HOMESTEADY? Become a Pioneer - You get instant access to the new forum, discounts, and homesteadi…
 
Ever wonder what the difference is between seeds labeled “microgreens” versus your garden variety? We have answers. Randy Cummings talks all about the seed breeding process and why it is important for the success of your farm to know your supplier and to make sure they offer the resources to back up your seed investments. Timestamps: 0:00 Intro 1:0…
 
For the season finale of Setting the Table, Deb explores one of her favorite topics, Black bakers and baking. From biscuits to yellow cake, baking has always been a huge part of Black foodways. On this episode, Baker and cookbook author Cheryl Day shares her thoughts on the legacy of Black bakers and preserving recipes, then chef, baker, and TV per…
 
"Between the ages of 20 and 21, I lost 10 stone (140 pounds, 65 kilos), which at the time was half my body weight." Alison has an incredible story of growing up carrying excess weight, suffering from bullying and self-censoring, and then in a significant life change losing half her body weight through a remarkable story of self-determination. Regai…
 
Sheep may be today’s most popular animal for a new breed of sustainable farmers and ranchers with new consumers who are discovering a taste for lamb, raised right. To meet this opportunity lamb processor Superior Farms and sheep producers from six states have launched a state-of-the-art sheep facility, in Nephi, Utah. Superior Farms CEO, Rick Stott…
 
With a passion to build community and a love of agriculture, Will Kornegay has built a business that connects people, reduces food waste and provides access to fresh-from-the-farm produce. Based in rural North Carolina, Will saw a lot of produce was wasted on farms because there wasn't a market for it. Perhaps it was misshapen or got scratched up a…
 
We are very excited to welcome industry veteran Randy Cummings to Bootstrap Farmer. Randy served small farming the past 10 plus years from the seed supply side of the industry. His deep knowledge of farmer's needs, industry trends, and technical expertise will deepen Bootstrap Farmers roster. This introduction explains why we are so pumped to have …
 
Kicking off the episode, host Debra Murphy takes a dive into our social media and some of the chatter about our last podcast on wild pigs. Then: Alberta Invasive Species Council's Executive Director, Megan Evans, joins the show to talk about revitalizing the Certified Weed-Free Forage Program in the province. Beef Cattle Research Council Project Co…
 
During the civil rights era, Black women to used their skills as chefs and cooks to support social movements in this country. On this episode, Deb is joined by scholar and writer Suzanne Cope to explores the legacies of two such heroes, Aylene Quin, who helped feed and support the Civil Rights movement in Mississippi, and Cleo Silvers, who helped c…
 
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