From Big Apple subways to Wisconsin cattle to medicinal forests
Tag Archives: Podcast
Deep Roots Radio interviews with ranchers, farmers, policymakers, teachers and scientists, film makers and chefs, authors and home-makers. They all help connect the dots between what we eat and how it’s grown.
Chefs for sustainable food - James Beard Foundation VP Kris Moon on the new Impact Programs
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We all know that chefs can cook, some of them extraordinarily. And we know that what they cook can reflect and flavor local culture. But did you know our chefs can – and increasingly do – play a role in redesigning a more sustainable, healthful food system in America?
I really enjoyed this conversation with Kris Moon, Vice President of the James Beard Foundation because the foundation’s Impact Programs spotlight and promote chef-led efforts to rebuild a more nutritious and regionally-sourced food system in our country.
Experienced and trained in restaurant management, nutrition and major networking events, Moon is leading programs true to the values and heart of the foundation’s namesake, James Beard – the chef and cookbook author who was lovingly regarded as “America’s favorite chef.”
I hope you enjoy this Deep Roots Radio conversation. Sylvia
Connecting the dots between what we eat and how its grown
I hope you enjoy this Deep Roots Radio interview with trained and experienced medicinal herbalist and farmer Nancy Graden, owner and operator of Red Clover Herbal Apothecary Farm, Amery, Wisconsin.
Nancy brings decades of training and field experience to her farm and to the people of Amery, Polk County and the Minneapolis/St. Paul, Minnesota metro area.
Just published, Soil Sisters:A Toolkit for Women Farmers provides resources, tips and new visions. Its a book about empowering ourselves to reach out, branch out, and shape our lives on the farm.
A toolkit for women farmers
I hope you enjoy this Deep Roots Radio interview with farmer, author and prize-winning eco-innkeeper Lisa Kivirist about her newest book, Soil Sisters: A toolkit for women farmers.
Lisa is a Senior Fellow, Endowed Chair in Agricultural Systems at the Minnesota Institute for Sustainable Agriculture and a national advocate for women in sustainable ag. She founded and directs the Rural Women’s Project of the Midwest Organic and Sustainable Education Service, an award-winning initiative championing female farmers and food-based entrepreneurs.
She and her husband John Ivanko are partners in Inn Serendipity, their nationally recognized environmentally-designed b&b in southern Wisconsin. They have also co-authored Homemade for Sale, Farmstead Chef, ECOpreneuring, and Rural Rennaisance.
Reginaldo Haslett-Marroquin: Taking local, sustainable food to scale. It's about the chicken crossing the road.
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Reginaldo (Regi) Haslett-Marroquin gets the big picture…the very big picture when it comes to understanding what’ll take to re-imagine and re-install a sustainable food system in America. No, not just sustainable; resilient. And, no, he’s not just about an abstract picture of the economics, agricultural theory, social linkages and ideal delivery systems. He’s very much about dirt under the nails: about working with Latino immigrants to develop an integrated set of systems to get and grow chickens, feed them, process and market chickens, package and transport chickens, and get them into the hands of everyday buyers – you and me. And while doing this create a web of capabilities that provide living wages, future growth, and ability to respond to changing markets. He’s fostered a working model in Minnesota. It’s exciting to hear what happening, what’s showing real results for a growing community.
I hope you’ll enjoy this Deep Roots Radio conversation with him.
Regi is the chief operating officer of Main Street Project, in Northfield, Minnesota, and designer of MSP’s Sustainable Food and Agriculture program. His work started, however, in much warmer place and very different circumstances. A native of Guatemala, Regi received his agronomy degree from the Central National School of Agriculture and studied at the Universidad de San Carlos in Guatemala. BA in International Business Administration from Augsburg College. He began working with indigenous Guatemalan communities in 1988. He has served as consultant to the United Nations Development Program’s Bureau for Latin America. He also founded the Fair Trade Federation and co-created Peace Coffee company. He has also organized several stewardship-certified cooperative forestry businesses in the Midwest and Guatemala.
About Main Street Project
Mission: To increase access to resources, share knowledge and build power in order to create a socially, economically and ecologically resilient food system.
Its strategy is to: change the current food system, which is dominated by major producers, by deploying an alternative, small-scale sustainable poultry-based system that’s accessible and economically viable for aspiring Latino and other immigrant farmers, and easily scalable to meet market conditions.
MSP focuses on building a sustainable food and ag economy that offers pathways out of poverty for low-way, primarily for the Latino workforce.
They’ve developed new models of sustainable production that provide opportunities for ownership and control – key to building rural family and community prosperity.
Agrilliance - global website for local food independence and data sharing
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In this Deep Roots Radio interview, engineer and social-justice advocate Julien Roberge describes the 2015 launch and future direction of Agrilliance, a global web platform and project of Sustainability Innovation & Strategy, an organization he co-founded in Quebec, Canada.
According to its website, Agrilliance aims to transform “the landscape of food supply and demand by making it local – globally.
“We are developing a range of solutions with that intent and our first initiative comes in the form of a web platform that facilitates connections between consumers and food producers. By building trust between customers and suppliers, we aim to strengthen local quality food access.
Agrilliance website
“Much more than a farmer-to-consumer directory, Roberge says the aim is to develop a rich resource for access to increased biodiversity in crops and livestock, climate data and producer networking. The focus is on good healthful foods produced locally: revived food independence, food security.
I hope you enjoy this interview. Sylvia This and other Deep Roots Radio podcasts can be found on my website and on iTunes.
Fermentation Fest 2015 - the Wisconsin terroir of chocolate, wine, yogurt, music, kimchi, bread, farm art and lots more
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Fermentation Fest 2015: A Live Culture Convergence is about lots more than hands-on classes and taste samplings of outstanding beers and wines, kimchi and yogurt. It’s about the terroir of local Wisconsin foods and the culture – social, agricultural and artistic – that springs from the land, water and people of Reedsburg, Wisconsin.
In this Deep Roots Radio conversation, event organizer Jay Salinas describes the arts, food and music of this 10-day event and why it’s bring more and more people together every year.
Fermentation Fest is the major annual celebration of the Wormfarm Institute, in Reedsburg.
I hope you’ll enjoy this Deep Roots Radio interview, and take in the music, classes, farm-art instillations and conversations of this unique event. Sylvia
100% grass-fed beef – grown for flavor, nutrition and environmental stewardship – is at the core of our farm, Bull Brook Keep. We breed our herd, raise the cows, and finish our beef with the land, animals and customers in mind. We’re committed to farming with a tiny carbon hoofprint (c).
We’re also dedicated to exchanging ideas and information. It’s why we encourage visitors to walk our pastures with us. It’s also why I produce and co-host a Saturday morning show called Deep Roots Radio.
Every food dollar we spend supports the production system behind it. Are we paying for chemicals and poverty-level wages? Are we importing instead of growing food here? Are we buying locally-grown foods?
In the past five years, Deep Roots Radio guests have helped us connect the dots between what we eat and how it’s grown. They’ve included farmers and ranchers, scientists and policy makers, educators and chefs, film makers and investigative reporters.
Here’s an archive of recent shows. Download/listen here, or find on iTunes. Enjoy. Sylvia
Connecting the dots between what we eat and how it’s grown
Saturday mornings, 9:00-9:30AM Central Time. Broadcast and streamed live from the studios of WPCA Radio, 93.1FM and on the Internet at www.wpcaradio.org.
Home canning: the good, bad and ugly, and how Napoleon helped out - with Master Preserver Perry Rice.
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Did you know that the French military played a big roll in developing canning methods? Or that people used to – and some still do – can in the oven? Are you aware that the canning recipes prior to 1994 may be suspect, or that the push to breed sweeter tomatoes means you can’t can them like the older, more acid varieties?
In this Deep Roots Radio interview with Master Preserver Perry Rice he gives a quick survey of canning history and important tips for safe canning.
I hope you enjoy this lively conversation. And here are a couple of canning resources:
– www.foodsafety.wisc.edu
– www.foodsafety.gov
Also: Perry and Emily Leuer, also a master preserver, will lead a hands-on workshop covering the ins and outs of tomato canning on September 29, 2015 in the New Richmond, Wisc. community education space. This session is co-sponsored by the University of Wisconsin-Extension. Many methods of tomato preservation will be covered and demonstrated during this one-night workshop. What: Tomato Processing/Food Preservation hands-on workshop Date and time: Sept. 29, 2015, 5:30-8:30PM Where: New Richmond, Wisconsin, Community Commons – 118 Cost: $10 Limited to: 15 students To Register:https://newrichmond.cr3.rschooltoday.com/public/costoption/class_id/3788/public/1/
Apple sauce and apple butter – edible jewels for the winter.
The long road to the new, small, 100% grass-fed Cosmic Wheel Creamery.
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Amery, Wisconsin
Rama Hoffpauir and her husband Josh Bryceson have run their 250-subscriber CSA, Turnip Rock Farm, for a close to a decade. They added a herd of beautiful big-eyed Jersey dairy cows a few years back, and just this summer, the young couple began delivering their farmstead cheese to retail outlets, restaurants, and CSA customers.
In this Deep Roots Radio interview, Rama describes their 5-year Cosmic Wheel Creamery journey: getting her cheesemaker’s license (required in the state of Wisconsin), building the herd, constructing and licensing the cheese processing facility, and creating the aging “cave.”
Enjoy. Sylvia
Cosmic Wheel Creamery 100% grass-fed cheeses
6- and 10-lb. wheels of ripening cheese
Rama and the 90-gallon milk vat
Rama Hoffpauir, licenced cheesemaker & CSA farmer
Cheeses aging in the cool, humid Cosmic Wheel Creamery aging “cave”
Cody Holmes - growing from grass-fed ranch to regional food hub.
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Cody Holmes began beef ranching conventionally – with all the hormones, additives and labor demanded by the conventional system. Once he’d decided he’d had enough, he adopted and adapted his operation into one of the model multi-species grazing farms in the USA.
Author of “Ranching Full Time on Three Hours a Day,” Cody and his wife and partner Dawnnell and their daughter Taylor, operate Real Farm Foods on their 1,100-acre farm, Rockin H Ranch, in Norwood, Missouri (east of Springfield). But they are not standing pat in their business. Cody is extending his enterprise to include many other farms and farmers in a regional food hub providing grass-fed meats, vegetables, eggs and dairy, and a growing variety of value-added products.
In this Deep Roots Radio interview, Cody describes the vision and challenges of developing a local food hub to meet his area’s growing demand for delicious, high-quality, clean, and healthful foods. Enjoy. Sylvia
Connecting the dots between what we eat and how it’s grown
