Today's guest is Arlene Stein, founder and executive director of Terroir Hospitality, a catalyst for creative collaboration and social and environmental responsibility in the hospitality industry.

Rural activist starts Appalachian Staple Foods Initiative

Aug 11th, 2020 46m 3s

Today’s guest is Michele Ajamian of Shagbark Seed and Mill where she and her partner Brandon Jaeger have been offering Ohio-grown certified organic dry beans and freshly milled grains since 2010.

020: Ohio miller adds organic grain and bean crops to the local food movement

Jul 12th, 2020 50m 8s

Michelle shares her story about creating Shagbark Seed and Mill company in Athens, OH to add organic grains and beans to the local food movement.

019: Ursa Bakery with Claire Kopp McWilliams

Apr 22nd, 2020 59m 18s

Claire share her passion for bread making, some of the traditions that inspired her bread making, and why she loves what's happening in the North American bread scene.

018: Hernshaw Farms with George Patterson

Aug 15th, 2019 49m 15s

George shares his passion for growing gourmet mushrooms and composting old mushroom blocks on land that was previously used for mining coal in Hernshaw, W.V.

017: J.Q. Dickinson Saltworks_Nancy Bruns

Aug 8th, 2019 49m 10s

Nancy shares the history of her family's 200 year old farm and her experience hand harvesting sea salt from an ancient ocean trapped below the land in the majestic Appalachian Mountains in West Virginia.

016: Twisted Tree Farm_Akiva Silver

Jun 24th, 2019 58m 8s

Akiva Silver shares his passion for growing chestnut trees in addition to everything you want to know about chestnuts.

015: Wild for Salmon with Steve Kurian

Apr 23rd, 2019 55m 6s

Steve shares his experience fishing for wild Sockeye Salmon on the Bristol Bay in Alaska.

Bonus: The Simple Green with Heidi Richter

Apr 16th, 2019 1h 19m

Heidi Richter, award winning host of the plant-based recipe blog, The Simple Green, share her experience living in Nanaimo on Vancouver Island.

014: Simply Ghee with Bev Martin and Nancy Rohrer

Apr 16th, 2019 53m 54s

Bev Martin and Nancy Rohrer from Simply Ghee share their experience making ghee and connecting with artisan food makers to bring you interestingly flavored ghee.

Bonus: Occasionally Eggs with Alexandra Daum

Apr 2nd, 2019 41m 13s

Alexandra Daum, creator of the food blog Occasionally Eggs, shares her experience creating mostly vegan recipes, managing a food blog, and her love of food anthropology and indigenous food traditions.

Bonus: New Road Brinery with Patrick Gigliotti

Mar 25th, 2019 31m 41s

Patrick shares his experience transitioning from the mens apparel business to opening a small batch brinery that paid off and was recently recognized with an award from the Good Food Foundation.

013: In a Half Shell with Julie Qiu

Mar 25th, 2019 59m 51s

Julie Qiu from In a Half Shell: An Oyster Blog for Oyster Lovers shares her experience tasting over 400 varieties of oysters from six continents, sixteen countries, and hundreds of unique regions

012: Bobolink Dairy and Bakehouse with Jonathan and Nina White

Mar 18th, 2019 1h

Jonathan and Nina White from Bobolink Dairy and Bakehouse in Milford, NJ share their experience managing a farmstead operation, making award winning artisan cheese from the milk of their grass-fed cows and making artisan bread from local, heirl

011: Two Gander Farm with Trey and Deidre Flemming

Mar 11th, 2019 1h 5m

Trey and Deidre Flemming from Two Gander Farm in Downingtown, PA discuss regenerative agriculture, how terroir affects the taste of their honey from season to season, how they connect with their community, and much more.

010: Keepwell Vinegar with Isaiah Billington

Mar 7th, 2019 1h 6m

Isaiah Billington shares his passion for fermenting artisan vinegars and miso at Keepwell Vinegar in Pennsylvania.

Bonus Episode: Castle Valley Mill with Mark and Fran Fisher

Feb 26th, 2019 51m 41s

Mark and Fran Fisher from Castle Valley Mill share the history of the mill, what inspired them to restore it, the health benefits of stone ground grains compared with commercially milled grains, and how some people with non-celiac gluten sensit

008: Cape May Salt Oyster Company

Feb 26th, 2019 56m 36s

Brian Harman, general manager of the Cape May Salt Oyster company shares his experience farming oysters on the tidal flats in the Delaware Bay, how the taste of oysters varies based on where they are cultivated and fun facts about eating oyster

009: Caputo Brothers_Rynn Caputo

Feb 26th, 2019 1h 2m

Rynn Caputo from Caputo Brothers Creamery shares her experience cooking her way through twenty regions in Italy, her passion for mozzarella and ricotta cheese made traditionally via fermentation, and her use of sea salt brine from deep under th

007: Yellow Springs Farm_Al and Catherine Renzi

Feb 19th, 2019 1h 1m

Al and Catherine Renzi from Yellow Springs Farm share their experience making cheese from the milk of their Nubian goats, their experiences learning to make cheese in Italy, and their passion for land conservation.

006: The Farm Cooking School_Shelley Wiseman

Feb 19th, 2019 48m 14s

Shelley Wiseman shares her experience traveling the globe as a food editor for Gourmet Magazine and her joy hosting cooking classes, farm festivals and culinary vacations via the Farm Cooking School in Tutusville, PA.

005: Valley Milkhouse_Stefanie Angstandt

Feb 19th, 2019 51m 58s

Stefanie Angstandt of Valley Milkhouse shares her passion for European style cheese making and her experience working on farmstead operations in France, Spain, and Turkey.

004: Bibou with Pierre Calmels

Feb 19th, 2019 44m 50s

Pierre Calmels of Bibou Restaurant in Philadelphia discusses the difference between French and American food culture and his experience cooking in France, New York, and Philadelphia.

003: Little Baby's Ice Cream_Pete Angevine

Jan 22nd, 2019 28m 25s

Little Baby's Ice Cream's Pete Angevine shares his story about leaving the music industry to start an artisan ice cream business using locally sourced milk and cream from Trickling Springs' grass-fed cows, how he and his team collaborate with o

002: Clover Creek Cheese Cellar_Dave and Terry Rice

Jan 16th, 2019 30m 3s

Dave and Terry Rice of Clover Creek Cheese Cellar share their experiences making cheese and yogurt in Argentina, Iceland, Africa, and their own farm in Pennsylvania.