EATYALL: Chefs Go Behind the Scenes at Farms, hosted by Andy Chapman

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 and foods that guided their careers, and discuss how the pandemic has affected their corner of the food industry. In episode 3 of a 4-part seafood series at EATYALL Chef Camp, Andy invites Jim and Patrick to spill their shared cooking history, list the goods and ingredients they miss during Covid supply shortages, and try a different kind of grilling: answering lightning round questions! Listen in on this chef chat - it’s more fun than you can shuck an oyster at.

Being A Seafood Chef In The Time Of Covid

Early Days In The Kitchen. From Patrick mentoring Jim years ago at Satterfield’s Restaurant in Birmingham, Alabama, to reminiscing at 2021 Eatyall Chef Camp, both chefs have formed a lasting friendship over their shared passion for seafood, which began as kids when the “chicken” their parents gave them was actually shrimp and frog legs!

Two Chefs Walk Into A Chef Camp... Patrick is currently at Automatic Seafood in Birmingham, Alabama, while Jim cooks for SMO Table in Orlando, Florida - and while they serve seafood every day, find out new things they’ve learned at Chef Camp, including oyster shucking exploits and the people and age-old skills behind them.

Covid Challenges and Choice Questions. How does a restaurant make do without to-go boxes or key ingredients? Patrick and Jim give examples of improvising recipes and supplies during the pandemic, before Andy puts them to the test during the lightning round - where choosing between biscuits and cornbread may be harder than you think. 

After childhoods spent licking spoons in the family kitchen and being tricked into eating frog legs, Patrick and Jim have turned early memories into a lifelong pursuit of preparing top-notch seafood and passing on their craft to up-and-coming chefs. Check out today’s episode on our guest chefs’ humble beginnings and future goals, and stick with EATYALL for the upcoming seafood series finale from Chef Camp!

Today’s Guests 

Chef Jim Thomson - https://smotable.com

Jim Thomson trained in Culinary Arts at Virginia College in Birmingham, Alabama, before working at Satterfield’s Restaurant, where Chef Patrick Horn took him under his wing. Serving as a sous chef, catering chef, and food consultant during his career, Jim is currently a chef at SMO Table, which provides personal chefs to prepare, cook, and serve meals for client events.

 

Chef Patrick Horn - https://www.automaticseafood.com

A graduate of Culinard Culinary School in Birmingham, Alabama, Patrick Horn held the positions of sous chef and executive chef at Satterfield’s Restaurant. While there, Patrick mentored Jim Thomson before accepting his current role at Automatic Seafood - an upscale casual dining experience in Birmingham. 

Show Sponsors:

Alabama Gulf Seafood

https://eatalabamaseafood.com

• Instagram - https://www.instagram.com/alseafood
• Facebook - https://www.facebook.com/AlabamaSeafood

 

Gulf Shores and Orange Beach Tourism

https://www.gulfshores.com

• Instagram - https://www.instagram.com/VisitALBeaches
• Facebook - https://www.facebook.com/GulfShoresOrangeBeachTourism

 

Connect With Our Guests:

Chef Jim Thomson

Instagram - https://www.instagram.com/thomsonjim

 

SMO Table

• Instagram - https://www.instagram.com/SMOtable
• Facebook - https://www.facebook.com/smotable

 

Chef Patrick Horn

• Instagram - https://www.instagram.com/chef_ph
• Automatic Seafood
• Instagram - https://www.instagram.com/automaticseafood
• Facebook - https://www.facebook.com/AutomaticSeafood

 

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 - https://youtube.com/letseatyall

 

Show Credits:

Hosts are Andy & Marianna Chapman

Graphic Design by Tyler Castleman

Production provided by Bryan Murphy

Copywriting by Sean Sousa

 

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

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 fish under his protection.

In part 2 of our 4-episode seafood series from EATYALL Chef Camp, Scott offers his unique perspective on the seafood industry: the hard work of his Marine Resources Division, the gear and grit behind fishing and shrimping, and his unforgettable first taste of seafood in the Coast Guard. Tune in and give kudos to Scott and Andy: they pulled off this episode while surrounded by freshly cooked seafood! 

Protecting The Water And Wildlife of South Alabama

Colonel, Director, Seafoodie. Having served with Alabama’s Marine Resources Division since the 1990’s, Scott is in charge of every vessel across 1,300 square miles - but the community is just as important to him as his duties. Listen as he breaks down his daily tasks, and praises the enforcement officers and scientists who monitor and protect the local seafood industry. 

Fishing And Shrimping 101. Scott asserts that no one works harder than the seafood industry, and it’s tough to argue. From million dollar boats and gear to spending a month or more at sea, Scott highlights the commercial fishermen who toil to process and deliver fresh seafood to your local market.

A Career At Sea. Growing up in Appalachian Kentucky, Scott had never tried seafood until he joined the Coast Guard - but after his first fish taco, he’s been hooked ever since. Hear Scott muse about his favorite seafood experiences, from enjoying oyster po boys washed down with sweet tea, to looking after the South Alabama waters and the people there who catch, eat, sell, and cook seafood.

Andy joked that he made it through a whole interview with a law enforcement officer without being cuffed! But despite his title, Scott sees his role as a calling, not a job. Soak up more of his humble outlook in today’s podcast, and watch for upcoming episodes from EATYALL Chef Camp for more of what Scott calls the greatness of South Alabama.

Today’s Guest 

Scott Bannon, Marine Resources Division Director - https://www.outdooralabama.com/about-us/marine-resources-division

Since his childhood in Louisville, Kentucky, Scott Bannon has served as a policeman and conservation enforcement officer, before joining the Coast Guard and achieving the rank of Master Chief Petty Officer. Since 2017, Scott has served as Director of Alabama’s Marine Resources Division - managing the professionals and resources that sustain South Alabama’s seafood industry.  

Show Sponsors: 

Alabama Gulf Seafood

https://eatalabamaseafood.com

Instagram - https://www.instagram.com/alseafood

Facebook - https://www.facebook.com/AlabamaSeafood

 

Gulf Shores and Orange Beach Tourism

https://www.gulfshores.com

Instagram - https://www.instagram.com/VisitALBeaches

Facebook - https://www.facebook.com/GulfShoresOrangeBeachTourism

 

Connect With Our Guest Scott Bannon

Marine Resources Division - Alabama

Instagram - https://www.instagram.com/alabamamarineresources

Facebook - https://www.facebook.com/AlabamaMarineResourcesDivision

 

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 - https://youtube.com/letseatyall

 

Show Credits:

Hosts are Andy & Marianna Chapman

Graphic Design by Tyler Castleman

Production provided by Bryan Murphy

Copywriting by Sean Sousa

 

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

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 centered on seafood, Andy chats with Joe Ingraham of Admiral Shellfish Company based in Fort Morgan, Alabama. Their sitdown, during the EATYALL Chef Camp, brought over a dozen chefs and farmers together to encounter seafood from a ground-floor, all-angles perspective. Listen in for a fascinating look at a comeback that Auburn football would be proud of - the reemergence of the oyster in Alabama’s waters.

Farming the Oyster: The Mighty Mollusk

Over 30 Years Of Aquaculture. Guest Joe Ingraham, born and raised near New Orleans in North Shore, Louisiana, brings three decades of ecological and culinary expertise on marine wildlife and ecologically-friendly seafood. Hear about his history with oysters, from trying them in New Orleans’ French Quarter as a kid to farming them today.

The Fall And Rise of Alabama Oyster Reefs. Joe recounts how Alabama lost 80% of its natural oyster reefs to construction projects in the past century. But thanks to the work of local farmers, commercial oyster farms, and Auburn University, oysters are repopulating the gulf coast, purifying its waters, and rebuilding the long-lost reefs.

The Unified Oyster Farm Community. Oysters are only as delicious as the conditions they grow in. Andy and Joe touch on factors like water salinity’s effect on oyster flavor and natural threats to oyster harvests, while praising the teamwork of Alabaman farmers to improve the marine environment and rebuild a thriving oyster industry.

When it comes to oysters, Joe has many pearls of wisdom (pun intended), and is the perfect guest to kick off this EATYALL Camp series. Tune in to part one now, and stick with EATYALL for the rest of this series on enjoying safe, sustainable seafood from Lower Alabama.

Today’s Guest 

Joe Ingraham, Admiral Shellfish Company - https://admiralshellfishcompany.com

Growing up in the rich food and culture of New Orleans, Joe Ingraham is Farm Manager at Admiral Shellfish Company in Fort Morgan, Alabama. A graduate of University of South Alabama, Joe worked with Dauphin Island Sea Lab before joining Admiral Shellfish Company, bringing a depth of knowledge - and love for - the aquaculture of the Gulf Shores.  

 

Show Sponsors: 

Alabama Gulf Seafood

https://eatalabamaseafood.com

Instagram - https://www.instagram.com/alseafood

Facebook - https://www.facebook.com/AlabamaSeafood

 

Gulf Shores and Orange Beach Tourism

https://www.gulfshores.com

Instagram - https://www.instagram.com/VisitALBeaches

Facebook - https://www.facebook.com/GulfShoresOrangeBeachTourism

 

Connect With Our Guest Joe Ingraham

Admiral Shellfish Company

Instagram - https://www.instagram.com/admiralshellfishco

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 - https://youtube.com/letseatyall

 

Show Credits:

Hosts are Andy & Marianna Chapman

Graphic Design by Tyler Castleman

Production provided by Bryan Murphy

Copywriting by Sean Sousa

 

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

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’s why, in this episode that concludes a two-parter about peanuts, Andy interviews chef Michael Marshall and Donald Chase of Chase Farms - a family farm in Georgia that grows peanuts in ways that enrich the environment as well as your next meal. Warning: sudden cravings for a good old PB and J may occur!

The Great Georgia Peanut Adventure, Part 2

Peanut Farming Wrap-Up. Following Andy and Michael’s visit to Chase Farms in EATYALL episode 53, they join Donald Chase to hear his story and share what they’ve learned about the process of peanuts - including why the care behind the harvest is just as important as the final product on your shelf.

A Brief History Of The Peanut. From South America to Africa to the United States, the peanut has adapted over time to become a key ingredient in everything from sandwiches to smoothies...yet as Donald explains, its usefulness actually begins on the farm.

Knowing Where Your Food Comes From. Michael cites consistency of ingredients as his greatest challenge as a chef, and why he values food producers who always offer the same high-quality ingredients. Find out how Chase Farms strives for such consistency by producing peanuts with proven methods that also benefit the environment

The “Stump A Chef And Farmer” Lightning Round. Andy quizzes Michael and Donald on the hard questions: Cats or dogs? Favorite beverage? Preferred steak? Hear their hot-take answers - including favorite snacks that may or may not involve peanuts - and the delicious wins they each want to celebrate one year from now.

While Michael and Donald represent two distinct parts of the food industry, their stories and values align across sprouting fields and menu selections. Dip some apple slices in peanut butter while you listen in, and stick to EATYALL to hear more stories of passionate people making and serving better meals.

Today’s Guests 

Michael Marshall, 7 Myles Craft Dining - https://7mylescraftdining.com/

Michael Marshall is the Chef and Owner of 7 Myles Craft Dining, a cooking service that serves 3-course meals for in-home dining and special events. As a graduate of Le Cordon Bleu Culinary School For Performing Arts in Pasadena, California, Michael relishes putting a modern spin on old dishes - surprising customers and expanding their tastes with restaurant-caliber dining in their home or venue.

Donald Chase, Chase Farms

Donald Chase is the Owner of Chase Farms in Macon County, Georgia, working alongside his wife and parents. Their farm grows and harvests peanuts, poultry, corn, and more, with the Chase Farms Market offering fruits and vegetables to consumers each June-July.  

Show Sponsor: Peanut Butter Lovers

https://peanutbutterlovers.com/

Instagram - https://www.instagram.com/peanut.butter.lovers

Facebook - https://www.facebook.com/southernpeanutgrowers

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 - https://youtube.com/letseatyall

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

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 growing other crops make the peanut versatile and sustainable.

Those two words also describe the culinary approach of today’s guest Michael Marshall, Chef and Owner of 7 Myles Craft Dining in Fayetteville, GA. In this episode - the first in a two-part series - Andy and Michael talk sustainability and simplicity at 7 Myles and in the food industry, before paying a visit to Donald Chase at Chase Farms to discover the peanut’s many farm-to-table benefits.

The Great Georgia Peanut Adventure

7 Myles Craft Dining. When the pandemic hit in early 2020, Chef Michael Marshall seized the chance to build a business that serves Michelin-quality food in your own home. Learn about his lifelong chef’s journey from Mississippi to California to Georgia, and how the name 7 Myles pays tribute to his father. 

Sustainability: Not Just A Trend. Michael explains the food industry’s shift back to using simpler, fresher ingredients, growing vegetables onsite and even breeding and releasing tuna eggs back into the ocean - all to sustain their food sources.

A Chef, A Farm, And A Peanut. As Andy says, peanuts are a bit like shrimp as Bubba describes them in Forrest Gump - they can be enjoyed in so many ways! But how do peanuts actually make it into a jar, a can, or a bag at baseball games? Andy takes Michael to Chase Farms to find out the tasty truth.

Chase Farms’ Peanut Process. Andy and Michael find 140 acres of peanut crops at Chase Farms, as Donald demonstrates firsthand how peanuts not only factor into the foods we love, but also fertilize the soil for other crops - a win-win!

The peanut is just one of many foods that introduce chefs and restaurant professionals to their local farms - but today’s episode is only half the story. Tune in today, and catch part 2 next week, as EATYALL gives you more great content on the food industry relationships that bring ethical, flavorful meals to the table.

Today’s Guests

Michael Marshall, 7 Myles Craft Dining - https://7mylescraftdining.com/

Michael Marshall is the Chef and Owner of 7 Myles Craft Dining, a cooking service that serves 3-course meals for in-home dining and special events. As a graduate of Le Cordon Bleu Culinary School For Performing Arts in Pasadena, California, Michael relishes putting a modern spin on old dishes - surprising customers and expanding their tastes with restaurant-caliber dining in their home or venue.

Donald Chase, Chase Farms

Donald Chase is the Owner of Chase Farms in Macon County, Georgia, working alongside his wife and parents. Their farm grows and harvests peanuts, poultry, corn, and more, with the Chase Farms Market offering fruits and vegetables to consumers each June-July.

Show Sponsor: Peanut Butter Lovers

https://peanutbutterlovers.com/

Instagram - https://www.instagram.com/peanut.butter.lovers

Facebook - https://www.facebook.com/southernpeanutgrowers

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 - https://youtube.com/letseatyall

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

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 experience tucked away in this charming Indiana hamlet. We just finished a dinner of veal - three ways. I’d never had veal like this before, and put simply: it was epic. 

After touring Strauss Feeds and veal farms (managed by Midwest Veal, LLC) all day guided by Steve Anderson, president of Midwest Veal, LLC, Chef Marcus Daniel served us a mind-blowing veal dinner. 

Without giving away the show, you’ll be lured into listening when you hear that Chef Marcus made Veal Tartare, Veal Kofta Lettuce Wraps and a Veal Chop with root vegetables. You’ll hear us talk through each of the dishes. You’ll also learn why veal is a protein that is relevant, accessible and important for today’s restaurant menus, regardless of restaurant concept or menu format. Finally, you’re sure to be impressed by our audio tour of Joseph Decuis, an award-winning restaurant hiding in small town America. 

And of course, you don’t want to miss our Lightning Round where you’ll really get to know our guests. It’s one of our best yet! 

Show Sponsor: 

• National Veal Promotion - Discover Delicious
• National Veal Promotion on Facebook
• National Veal Promotion on Instagram
• This episode was made possible through a partnership with the Beef Checkoff

Connect with our Guests: 

Steve Anderson from Midwest Veal, LLC and Strauss Feeds - https://www.facebook.com/StraussFeeds/

Chef Marcus Daniel from Joseph Decuis

Joseph Decuis Restaurant on Instagram

Joseph Decuis on Facebook

 

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 - https://youtube.com/letseatyall

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services. 

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 with Chef Marcus Daniel, Executive Chef at Joseph Decuis in Roanoke, Indiana. 

We begin our tour understanding why food and nutrition is so critical to veal quality.  It’s a bit of a deep dive into animal nutrition starting with a tour led by Steve Anderson and his team at Strauss Veal Feeds. 

There we learn all about what veal cows eat and how their feed mix is made, which is sure to impress you! You’ll hear how sustainable the industry really is, including using a byproduct from the dairy industry - protein rich cheese whey - to nourish the cows.

Throughout the rest of our tour day, Chef Marcus Daniel drives with us into the heart of Indiana to visit veal farms and see the veal cows up close. In the veal industry, a lot of innovation, research and thoughtfulness has gone into transforming animal welfare over the past two decades. Veal farming hardly resembles historic practices that originally came to the United States from Europe. Animal housing is considerate of the animals age and safety needs, cows’ innate herding habits and best practices for optimal animal health and happiness while they grow from just a few days old to upwards of 500 lbs at harvest weight. By visiting with the animals’ caretakers at veal farms that specialize in nurturing animals at various stages of their life, we unpack modern veal farming and learn firsthand the elements of veal farming that result in tasty, protein-packed veal on our plates. 

If you enjoyed this episode, please join us on Episode 52 as we enjoy a three course veal dinner and discuss more adventurous ways to cook veal with Chef Marcus Daniel at his restaurant, Joseph Decuis. 

Show Sponsor: 

• National Veal Promotion - Discover Delicious
• National Veal Promotion on Facebook
• National Veal Promotion on Instagram

Connect with our Guests: 

Strauss Fees - https://www.facebook.com/StraussFeeds/

Chef Marcus Daniel from Joseph Decuis

Joseph Decuis Restaurant on Instagram

Joseph Decuis on Facebook

 

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 - https://youtube.com/letseatyall

 

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

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 things David said was ‘farming as a lifestyle makes a bad business, but farming as a business can make a great lifestyle.’ I love that because if you can’t stay in business, you lose the lifestyle... and if you have a great business of any type, I believe you can craft a lifestyle around that.

David and Amy Bachman share how they chose to focus on grass fed beef, how they learned how to produce grass fed beef with superior flavor and marbling and how they manage their ship-direct farm to table beef operation day to day.

In this episode, you’ll learn about: 

• What it’s like to marry into a farm family
• How farming as a business can make a great lifestyle
• Farm stewardship 
• Farming misconceptions
• Different types of beef farms and what distinguishes conventional versus “grass fed” beef
• The ever popular “Lightning Round”

Show Sponsor: 

EATYALL Chef Care Package Program

Connect with our Guest: 

• https://bachmanfamilyfarms.com/
• https://www.instagram.com/bachmanfamilyfarms
• https://www.facebook.com/bachmanfarmsbeef/

Connect with EATYALL: 

• https://eatyall.com/ 
• https://findfamilyfarms.com/ 
• Instagram - https://instagram.com/letseatyall 
• Facebook - https://facebook.com/letseatyall 
• Twitter - https://twitter.com/letseatyall 
• LinkedIn - https://www.linkedin.com/company/letseatyall

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL provides training & culinary support to the global community of chefs on behalf of food farmers and producers, so they can achieve generational sustainability, chefs can serve award-winning food and consumers can access healthier food options.

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 family beef farm nearby, Chef Johnny Streetman  and Chef Justin Thompson discuss everything from staffing shortages to the similarities between chefs and beef farmers.

Justin Thompson, a 25 year veteran of the restaurant industry, also shares some really sage advice about his hiring methods in this crazy season.

The group also wraps up their farm tour by discussing the importance of knowing where your food comes from - and how it gets from one place to another.

Show Sponsor: 

• Kentucky Beef Council website
• instagram.com/kybeef

Connect with our Guests: 

• @hallsteadfarmsandmeats on IG and FB
• @local_feed on IG

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

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

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, Kentucky with Chefs with local chefs, Johnny Streetman and Justin Thompson as well as Katelyn Hawkins from the Kentucky Beef Council. 

Farmer Amanda Hall will share how her family transformed their property with an innovative layout that transformed their 220 acres into a string of connected pastures and water sources that support an aggressive rotational grazing program. The way their land use supports optimal animal health and responsible land use is sure to impress you! 

If you’re wondering what goes into raising beef that most typically ends up on the plate in your restaurant or home, this episode is for you. You’ll hear what family farms look like that make up the “beef industry.” 

From the grasses they grow and rotational grazing patterns to animal and land management and from genetics to cattle breeds, Amanda Hall knows it all. Plus, you’ll notice the importance of docile cattle in their operation and how they farm with their young daughter Charli in tow. 

Finally, you’ll hear a refrain from Episode 46 where we introduced the Beef Quality Assurance program, a national program that raises consumer confidence by certifying beef producers in proper management techniques and a commitment to quality in every phase of beef production. In this episode we’ll learn more about how BQA provides a framework for this family farm to produce safe, top quality beef.

Resources: 

Link to Episode 46 re: Beef Quality Assurance

Learn more about Beef Quality Assurance program

 

Show Sponsor: 

• instagram.com/kybeef

 

Connect with our Guests: 

• @hallsteadfarmsandmeats on IG and FB
• @local_feed on IG

 

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 

 

The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.