Nfamara Badjie, a Gambian farmer, applies his generational knowledge to growing rice in an unexpected climate, Ulster Park, New York [more]
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Philadelphia Magazine’s 2019 Best Bread Maker shares her passion for artisan bread making
Today’s guest is Claire Kopp McWilliams From Ursa Bakery in Philadelphia, PA where she makes artisan bread and pastries with local, organic, stone ground grains. [more]
Ohio miller adds organic grain and bean crops to the local food movement
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. Subscribe: Apple | Google | iHeart | Spotify In today’s episode, Michelle and I discuss: What is unique about the terroir in the Appalacian…
Rural Activist Starts Appalachian Staple Foods Initiative
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. https://oembed.libsyn.com/embed?item_id=15576935 Subscribe: Apple | Google | iHeart | Spotify In today’s episode, Michelle and I discuss: What inspired her to develop a regional…
Food activist uses terroir as means tool to develop gastrodiplomacy
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. Since 2006, Terroir has convened international and Canadian hospitality industry leaders annually at a two-day symposium in Toronto—and since 2014 at off-shoot events across Europe and North America—for education,…