Andy Chapman
EATYALL: Chefs Tell the Story of Farmers
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Andy Chapman
EATYALL: Chefs Tell the Story of FarmersEpisodes
Andy Chapman
EATYALL: Chefs Tell the Story of Farmers
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Picture this: you’re at a restaurant called Magnolia Southern Kitchen - a sought-after southern oasis plopped in the center of California - and your plate is overflowing with spicy jambalaya. It’s so exceptional you start to hope to meet the cr
Have you ever walked 14 miles with 90 pounds of salt, traded it for 90 pounds of organic flour, and walked back home with it on your back? Los Angeles-based Italian/French/Argentinian restaurant Bianca is named after a baker who did just that -
Lew Childre’s expertise in the world of oysters budded early. An Alabama-born fisherman, he grew up fishing in muddy rivers and snacking on sea creatures. Even after becoming a full-time reliability engineer, his love for oysters and hard work
Bales Farm has been in the family for six generations and counting. Owned and operated by accomplished bass player and songwriter Barry Bales, his amazing wife Aliceson, and their son Marshall, the tight-knit family farm sells grass-fed, grass
When’s the last time you went outside of your comfort (food) zone and tried a new flavor? Meals made with care bring powerful memories not just for first-time tasters, but also for the chefs who prepare them. For chef Dunia Borga, her journey f
Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - http
Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - http
Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - http
There’s nothing like a good encore! Today we’re bringing back the hits - episodes 11 and 12, in particular - to take you back on a memorable trip to Two Brooks Rice Farm with three of EATYALL’s favorite chefs and farmer Mike Wagner. Sitting wi
EATYALL Chef Camp has united chefs with fishermen, shrimpers, oyster farmers, local officials, and seafood experts over their shared love of the fragrant, flavorful seafood of Alabama. And what better way to wrap up this Chef Camp series than h
Being a chef is a challenging, rewarding job - why does a person choose it as a profession, and how has Covid affected chefs today? Friends and fellow chefs Jim Thomson and Patrick Horn take time during EATYALL’s Chef Camp to name the family an
Who watches over the seafood-rich waters of South Alabama? Meet Colonel Scott Bannon, the man who polices the seas - though at EATYALL Chef Camp, the nickname “Andy Griffith” caught on for good reason: Scott knows and cares about the people who
What five-star menu would be complete without seafood? Nothing beats a good lobster tail, baked salmon, or shrimp gumbo. But let’s think a bit smaller. That’s right: today it’s all about the oyster! In this first episode of a 4-part series cent
Ever look at the food you buy and wonder how it made its way to you? From children’s lunches to candy bars, peanut butter is a must-have in many pantries - and it’s carefully cultivated and crafted with pride on its way to your taste buds. That
One hundred years ago, George Washington Carver saw what few others did at the time: the simple power of the peanut. Today, the little legume that could is used in hundreds of dishes - but its ability to enrich the soil with nitrogen between gr
What does a chef do with veal at a 5-star restaurant? Chef Marcus Daniel guides us through his veal-centric menu that leaves us mesmerized and satisfied. This episode is recorded live in Roanoke, Indiana at Joseph Decuis, a five star dining ex
What really happens in modern veal farming? How does it work? What are the animals really like? In Episode 51 of the EATYALL Podcast, you’ll uncover the skinny on these well fed cows Andy & Marianna go behind the scenes on veal farms in Indiana
In Episode 50 of the EATYALL Podcast, we dive deep into a family beef operation with a farm family who’s working together raising grass fed beef right smack in the middle of America -- Oklahoma. Host Andy Chapman said, “One of my favorite thing
In this episode of the EATYALL Podcast, we’re recording at Local Feed, a restaurant in Georgetown, Kentucky, about 11 miles north of Lexington. Local Feed is owned and operated by Chef Justin Thompson. After spending the morning on the Hall’s f
In this episode, you’ll learn how Hallstead Farms & Meats grows beef for the global beef supply chain while also operating a local freezer beef business. We're touring and recording at Hallstead Farms & Meats farm property near Georgetown, Kent
This is the 3rd and final episode recorded live from the Hudson Valley region of New York. In this episode, we go behind the scenes of two different farm tours featured on our previous two episodes. This behind-the-scenes format is among our mo
On this episode, we’re touring Doug Giles’ Walbridge Farm in Millbrook, New York with Chef Chris McDade and his family. Doug is a multi-generation farmer who raised his boys on the farm. We learned about how his decision to come work for an 80-
In Episode 45 of the EATYALL Podcast, we’re kicking off our 8 show BEEF SERIES with a trip to Thunder View Farms in the Catskill region of New York. We’d never explored New York agriculture up close and personal beyond a trip to the Union Squar
Welcome to a new SERIES focused on BEEF PRODUCTION! We’ve been on the road a bit this summer, we’re glad to be back on the podcast bringing you a series of podcasts over the next EIGHT episodes that focus on one of our favorite topics, BEEF. In
Live from Biloxi, Mississippi, this episode brings Chef Austin Sumrall, Executive Chef at White Pillars Restaurant & Lounge and James Beard Award Nominee to the table with Anita Arguelles from French Hermit Oyster Co. Arguelles gives us a peek
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