Ecosystem Member

In Search of the Perfect Peach with Franco Fubini

Franco Fubini, founder and CEO of Natoora and author of In Search of the Perfect Peach, joins Rick to explore how food, flavor, and seasonality connect us back to nature. The conversation covers how a single jarring peach-in-December moment helped spark Natoora’s mission, and why fixing the food system starts with rebuilding our taste for real flavor.

Key topics

In this episode, Franco Fubini explains why leaving finance for food gave him a much closer relationship with nature, even while living and working in a city.

- He describes Natoora’s day-to-day balance between field sourcing and business operations, with about 20 to 30 percent of his time spent meeting producers.

- Franco breaks down the “where are the peaches?” moment in New York in 1999 as a symbol of our disconnect from seasonality and from what our bodies should want at different times of year.

- He connects flavor and nutrition through the idea of nutritional intelligence, arguing that flavor is nature’s signal for what the body needs.

- He discusses how ultra-processing and added flavorings have made it harder for consumers to distinguish real flavor from manufactured flavor.

- Rick and Franco compare chef-driven influence with consumer education, and Franco explains how Natoora uses restaurants, retail shops, and learning-focused storytelling together.

- He says chefs are essential not only for volume and supply-chain development, but also for demystifying ingredients like puntarelle and artichokes.

- Franco argues that consumers should pay more attention to growers and farmers, since understanding their work helps revalue food and shift spending toward better ingredients.

- He shares his “white whale” ingredients, especially apricots and potatoes, and why the most surprising flavors often come from humble foods.

- He explains why climate change is already making consistent sourcing harder, and why the future of agriculture has to be place-specific rather than guided by one universal label.

- He closes by framing healthy soil as the foundation for complexity, nutrition, and flavor, with microbes, bacteria, and fungal networks all playing a role.

Chapters

00:00 - Franco Fubini introduced as Natoora founder and author of In Search of the Perfect Peach

01:09 - Why working in food deepened his connection to nature

03:59 - How much time he spends sourcing versus running the business

04:39 - The peach-in-December story and why it matters

08:46 - Why a seasonal fruit craving signals a disconnect from nature

10:11 - Natoora’s mission to bring seasonality and nature back into daily eating

12:23 - Why flavor and nutrients are linked

13:40 - Nutritional intelligence and the body’s relationship to flavor

15:41 - How the food system stripped flavor from raw ingredients

18:18 - Why Natoora works through both chefs and retail consumers

19:57 - How restaurants create demand and build supply chains

23:54 - Using chef influence to educate and demystify ingredients

26:45 - Why simple home cooking makes great ingredients even more important

28:54 - The power of tasting a truly great tomato

30:29 - Why growers can be the real stars of the food system

34:23 - Franco on using farmer stories to raise the value of agricultural work

35:50 - White whale ingredients: apricots and potatoes

38:50 - How climate change is affecting sourcing consistency

40:29 - Flavor loss versus crop disappearance

41:30 - Where to spend more and where there is more room for compromise

43:21 - Why farming practices have to be adapted to place and crop

46:40 - Soil health as the foundation of a healthier food system

48:21 - How healthy soil creates complexity, nutrition, and flavor

Notable quotes

“Why does her body at that point desire a peach?”

“Flavor is nature’s instinctive way of telling the body that this is something that you should be eating.”

“Healthy soil means a soil that has a lot of active life in it.”

Quintosapore: Biomimic Farming, Complexity, and Building Resilience in Italy

Rick speaks with Nicola and Alessandro Giuggioli of Quintosapore in Italy about how they went from sustainability and cinema careers to building a farm shaped by observation, experimentation, and nature itself. T

hey explain their Biomimic Farming approach, why they treat the woodland as their model, and how complexity has made both their land and business more resilient.

Guests: 

Nicola Giuggioli and Alessandro Giuggioli of Quintosapore

Key topics

• Nicola’s background in sustainability consulting and Alessandro’s career in acting, producing, writing, and directing
• How their childhood connection with nature in Umbria shaped their approach to farming
• Why starting with an abandoned property during COVID gave them freedom to experiment
• What Biomimic Farming means and why the woodland is their primary teacher
• How trial, error, and major mistakes shaped their learning
• Their water-resilience system using organic matter, living ground cover, biochar, rain harvesting, shade trees, and recycled paper mulch
• How they saved approximately 65% of their water in two years
• Why they use a practical toolbox of techniques rather than a fixed certification
• How biodiversity became an asset, with approximately 1,650 species and varieties
• What the 2023 heat wave and drought taught them about complex ecosystems
• How the farm developed multiple revenue streams through fresh produce, transformed foods, hospitality, tours, and events

Chapters

00:00 — Introducing Quintosapore and the farm’s unlikely origin story
00:42 — Nicola’s sustainability background and early lessons from Umbria
04:02 — Alessandro’s cinema career and the decision to start farming
07:01 — Why starting from an abandoned plot created room to experiment
10:25 — What Biomimic Farming means and why the woodland is the model
11:29 — From one-problem-one-solution farming to systems thinking
12:19 — The water-saving toolkit
14:27 — How their approach differs from other farming movements
16:51 — Why complex systems are more resilient than simple ones
18:03 — Replacing certification with a practical toolbox
19:31 — Why agriculture is slow to change
21:16 — Does this approach take more work?
22:26 — Why crop diversity reduces climate risk
25:20 — Building a seed collection with 1,650 varieties
27:41 — The 2023 heat wave and a 70% crop loss
29:18 — Letting ecological balance return
30:37 — Interbeing and the role of love in growing plants
33:58 — Measuring success without becoming trapped by metrics
38:52 — Three revenue streams: food, transformation, and hospitality
40:16 — Turning abandoned interlines into productive zones
44:18 — Italian food culture and direct-to-consumer trust
47:01 — Why sustainability becomes mainstream when it becomes cheaper
50:19 — Two lessons: observe nature and diversify revenue
51:51 — Building a greenhouse restaurant and expanding the guest experience

Notable quotes

• “The only book that we read when we want to learn how to grow things is Nature.”
• “Complexity is your friend.”
• “We don’t want to save the planet. The planet is already safe. We need to save ourselves.”
  

In this engaging interview, Neville Wakefield, a renowned curator and artistic director, shares insights on how art interacts with nature, the importance of immersive site-specific projects like Desert X, and the future of art in space and remote environments. Discover how curators and artists collaborate with landscapes to create dynamic, living artworks that challenge traditional gallery spaces.

Keywords

Neville Wakefield, Desert X, site-specific art, art in nature, immersive art, public art, art in space, environmental art, contemporary art, art curatorial insights

Key Topics 

• ​The role of immersion in site-specific art
• ​How landscapes influence artistic creation
• ​The benefits of outdoor and environmental art
• ​Challenges and opportunities of art in remote environments

Key Quotes

• ​"Nature's always more than just a backdrop"
• ​"Landscape becomes a studio for the artist"
• ​"Artists bridge art, science, and technology"

Chapters

00:00 Introduction to Neville Wakefield and Desert X

04:33 Nature's Influence on Art and Curation

06:19 The Immersive Process of Curation

09:10 Understanding the Landscape and Its History

12:36 Breaking Down Institutional Barriers

16:15 Cultural Differences in Art Presentation

17:55 Collaboration with Nature in Art

20:41 Embracing Change and Control in Curation

22:53 The Urgency of Temporary Art Installations

24:01 Social Media's Impact on Art Engagement

25:39 Environmental Sensitivity in Art Placement

26:04 Contrasting Environments: Desert vs. Alps

27:57 Future Projects and Aspirations

31:14 The Role of Artists in Shaping the Future

Links

Desert X

Neville Wakefield's website

Neville Wakefield’s Instagram

In this episode, Pablo Usobiaga, co-founder of Arca Tierra and Baldio in Mexico City, shares insights on the importance of Chinampas, sustainable food systems, and the role of chefs and consumers in ecological responsibility. Discover how ancient practices can shape the future of food and environmental resilience.

Keywords

Chinampas, sustainable farming, regenerative agriculture, Mexico City, local food, zero waste, culinary innovation, ecological impact, food system, cultural heritage

Key Topics

• Chinampas as an efficient food production system
• The history and decline of Chinampas in Mexico City
• The importance of diversity and complexity in agriculture
• The role of chefs in promoting local, sustainable ingredients
• The concept that the future is rooted in ancestral practices

Takeaways

• Chinampas are one of the most efficient food production systems known and still exist today.
• Humans can have a positive impact on ecosystems, as demonstrated by Chinampas.
• The future is rooted in ancestral knowledge and practices.
• Food connects us and is a powerful tool for impact and cultural identity.
• Regenerative practices and diversity make food systems resilient.

Quotes

"Humans are part of nature, not separate from it."

"Food is the universal connector among people."

"Chefs and nature speak a different language."

Chapters

00:00 Introduction

02:37 Connection with Nature

04:59 The Importance of Food in Society

07:32 Chinampas: A Historical Perspective

10:31 Chinampas vs. Modern Agriculture

13:03 The Decline of Chinampas

15:46 The Role of Chefs and Restaurants

18:42 Consumer Influence on Food Choices

21:22 Valdio's Unique Approach to Dining

23:51 Restaurant Menu and Culinary Philosophy

26:36 Success and Fulfillment in Hospitality

Links

Arca Tierra

Baldio

Pablo Usobiaga on Instagram

Summary

In this episode, chef Rob Rubba shares his journey towards creating a sustainable restaurant, Oyster Oyster, emphasizing the importance of seasonality, local sourcing, and innovative waste reduction practices. Discover how his overzealous approach to sustainability is shaping the future of responsible dining.

Keywords

sustainable restaurant, seasonality, local sourcing, waste reduction, oyster oyster, Rob Rubba, eco-friendly dining, regenerative food systems, Michelin Green Star

Key Topics

• Rob Rubba's relationship with nature and childhood influences
• The origin and mission of Oyster Oyster
• Overzealous sustainability practices in fine dining
• The role of oysters in environmental regeneration
• The importance of seasonality and local sourcing
• Staff training and educating diners about sustainability
• Challenges and successes in building a sustainable restaurant
• The impact of COVID-19 on sustainable restaurant practices

Chapters

00:00 Intro

03:13 Connecting with Nature: A Chef's Perspective

04:39 The Birth of Oyster Oyster: A Sustainable Vision

06:01 Oysters and Environmental Responsibility

08:26 The Role of Restaurants in Sustainable Eating

09:55 Misperceptions of Environmentally Responsible Eating

11:13 Celebrating Seasonal Ingredients

12:51 Influences and Inspirations in Sustainable Cooking

13:56 Facing Skepticism: The Journey of a Sustainable Chef

15:37 Creativity in Sustainability: The Art of Cooking

15:45 On Sticking To Your Convictions

22:41 Educating Eaters: The Role of Staff Knowledge

24:42 Intentionality in Sustainable Practices

25:14 Challenges in Sustainable Restaurant Operations

27:42 Evolving the Menu: Keeping it Fresh and Relevant

30:27 Navigating Trends: The Meat Debate in Sustainability

32:08 Quickfire Questions: A Chef's Favorites

Key Links

• Rob Rubba's Oyster Oyster
• Oyster Oyster on Instagram
• SILO London by Douglas McMaster
• One Straw Revolution by Masanobu Fukuoka

Summary

In this episode of the Ecosystem Member podcast, chef Ben Shewry discusses his journey from rural New Zealand to running Attica in Melbourne. He reflects on his deep connection with nature, the importance of indigenous ingredients, and the role of terroir in cooking. Shewry emphasizes the need for ethical sourcing and the moral obligations chefs have towards their ingredients and the environment. He also shares insights on creativity in the culinary arts and the influence of his parents on his values, as well as the importance of instilling a love for nature in the next generation.

Key Takeaways

• Ben's childhood in rural New Zealand shaped his connection to nature.
• Indigenous ingredients are vital for telling a country's true story.
• Terroir significantly affects the flavor of ingredients like potatoes.
• Chefs have a moral obligation to honor the ingredients they use.
• Quality sourcing is essential for culinary success.
• Creativity in cooking should not overshadow the integrity of ingredients.
• Ben's mother instilled strong ethical values in him.
• Children can teach adults about the joy of nature.
• Culinary leadership involves lifting others up and being empathetic.
• Nature connection is crucial for the next generation's future.

Chapters

00:00 Connection to Nature: A Chef's Journey

00:30 Introduction

05:50 Influence of Growing Up on a Farm on His Cooking Philosophy

08:48 Indigenous Ingredients and Cultural Heritage

12:16 Terroir of a Potato

15:55 Balancing Creativity and Ingredient Integrity

20:16 The Onion is Invisible

23:07 Sustainability and Market Demand in Culinary Arts

26:39 Ethical Leadership and Personal Values

30:40 Creativity Beyond the Kitchen: A Personal Reflection

38:01 Imparting Values to the Next Generation

43:21 ESM BS Exit Audio.mp4

Links

• Attica Website
• Attica on Instagram
• Ben Shewry on Instagram
• Kobe and the Sea
• 'Uses for Obsession' on Bookshop.org

Keywords

Ben Shewry, Attica, indigenous ingredients, culinary ethics, nature, terroir, creativity, cooking philosophy, sustainable food, Australian cuisine

Photo Credit: Hangi Image in Video Podcast from Wikipedia By Einalem - https://www.flickr.com/photos/einalem/2123097939/, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php505

Summary

In this episode of the Ecosystem Member Podcast, Rick Evans interviews Paula Camiña Eiras, a designer specializing in material innovation and biodesign. They discuss Paula's relationship with nature, the principles of biodesign, and the importance of regenerative thinking in design. Paola shares insights from her project Co-Obradoiro Galego, which connects the fishing industry with basket weavers in Galicia, and explores the integration of waste materials into new products. The conversation highlights the balance between listening to communities and innovating, the challenges of using byproducts, and the significance of crafting compelling narratives around sustainable products. Paula also reflects on her role as a lecturer and the excitement of the next generation of designers in the field of biodesign.

Key Takeaways

- Paola's relationship with nature influences her design work.

- Bioddesign integrates biological principles into design methodology.

- Regenerative design aims to restore ecosystems through design.

- Collaboration with local communities enhances design projects.

- Using waste materials can create valuable resources.

- Listening to materials and communities is key to innovation.

- Crafting compelling narratives helps promote sustainable products.

- Education plays a crucial role in the future of biodesign.

- Balancing tradition and innovation is essential in design.

- Sustainability requires a multidisciplinary approach.

Keywords

biodesign, material innovation, regenerative thinking, sustainability, design process, community collaboration, product development, lifestyle brands, environmental impact, education

Chapters

00:00 Connecting with Nature: A Designer's Journey

07:11 Understanding Bio Design and Material Innovation

07:49 Regenerative Thinking in Design

09:14 The Co-Obradoiro Galego Project: Crafting with Community

13:19 Integrating Waste: The Art of Basket Weaving

16:01 Balancing Listening and Creation in Design

17:05 The Dulcie Room Diffuser

18:02 Innovative Products: The Room Diffuser Case Study

21:57 Crafting Compelling Narratives for Sustainable Products

24:01 The Future of Biodesign: Educating the Next Generation

26:01 Inspiration in Bio Design: Recent Discoveries

Links

- Co-Obradoiro Galego Short Documentary

- Paula's Instagram

- Dulcie Room Diffuser Project

- Fernando Laposse

Rethinking Beauty: Transforming Landscape Design with Ecological Wisdom

In this episode, landscape architects Kasey Toomey and Hannah Pae of TERREMOTO challenge traditional notions of garden design, emphasizing a living, evolving ecosystem that integrates native species, wildlife, and community. They share their approach to designing with humility, patience, and respect for the land, advocating for spaces that foster deep connections between humans and nature.

Key Topics

• Gardens as storytelling and memory-making moments that connect past and future
• The importance of listening and observing before acting in landscape design
• Thinking of the land and non-human species as true clients
• Embracing seasonality, metamorphosis, and ecological relationships in design
• Using indigenous and local materials to support native ecosystems
• The concept of "no final drawing" — gardens as ongoing, process-driven projects
• Designing public spaces that incorporate habitat and promote ecological success
• Building resilience to climate change and ecological disasters, like wildfires
• Challenging client expectations and shifting aesthetics towards ecological intelligence
• The role of patience, humility, and adaptability in sustainable landscape practices

Chapters

00:00 - Gardens as moments for storytelling and connection
02:09 - Supporting artists and literature highlighting our relationship with nature
03:31 - Introduction to TERREMOTO and their ecological landscape approach
04:46 - The non-separateness of humans and nature in design philosophy
07:12 - Approaching projects with patience and listening to existing ecosystems
09:48 - Working with native plants and understanding ecological imbalances
11:52 - Wildlife observation logs and seasonality in native species
15:05 - Rethinking beauty and the aesthetic of gardens through ecological relationships
17:03 - The significance of avoiding final renderings in garden design
18:20 - Designing public spaces that serve both humans and wildlife harmoniously
19:38 - The ecological success indicator: seeing predators like hawks in the space
21:17 - Eco-friendly water management and creating habitat with water features
22:22 - Communicating the value of living, process-driven landscapes to clients
23:50 - Initiating conversations around native species and ecological context
26:40 - Integrating wildlife presence (like herons) into landscape design
27:47 - Building gardens 'not for this civilization, but for the next'
29:00 - Balancing client desires with ecological integrity and material choices
30:20 - The ongoing relationship with projects and monitoring ecological health
31:34 - Planning for resilience amid wildfires and climate disasters
34:45 - Selecting non-toxic, locally sourced materials for ecological safety
36:17 - Building systems that adapt and respond to climate change and disasters
37:11 - Favorite projects and the importance of gardens as ever-evolving processes
40:49 - The LA office garden as a living experiment and continuous learning space
42:49 - Final thoughts on embracing process, humility, and interconnectedness in landscape architectureResources &

Links

• TERREMOTO⁠ - Landscape architecture firm based in LA & SF
• ⁠David Benjamin Sherry - Sunrise on Mesquite Flat Dunes⁠ - Artist supporting new perspectives on nature

• ⁠Terry Tempest Williams - The Glorians⁠ - Upcoming book exploring natural presences
• ⁠Get Birding Podcast with Sean Bean⁠ - Birding insights from the Game of Thrones actor

Summary

In this episode of the Ecosystem Member podcast, host Rick Evans welcomes back Jeff Perry, founder of Angel City Lumber, to discuss the profound impact of recent wildfires in Los Angeles and the innovative responses that have emerged from them.

Jeff shares his evolving relationship with nature, particularly in light of the devastating Palisades and Eaton wildfires, which have reshaped his perspective on community and environmental stewardship.

The discussion delves into the Altadena Reciprocity Project, an initiative aimed at repurposing fallen trees from wildfire sites to support local rebuilding efforts.

Jeff explains how Angel City Lumber is sourcing logs from both residential and national forests, milling them into affordable lumber for those affected by the fires.

The episode highlights the importance of creativity in problem-solving and community engagement, as Jeff emphasizes the need for empathy and connection in the face of adversity.

Listeners are encouraged to support the project at the link below and learn more about the ongoing efforts to restore the community and its natural resources.

Keywords

Ecosystem Member, Jeff Perry, Angel City Lumber, Altadena Reciprocity Project, wildfires, community rebuilding, nature connection, creativity in business, environmental stewardship

Chapters

00:00 Introduction and Context

06:30 Evolving Relationship with Nature

09:53 The Altadena Reciprocity Project

16:49 Creativity in Problem Solving

23:18 Deep Connections to Los Angeles

27:54 Supporting the Altadena Reciprocity Project

Links

Angel City Lumber

Angel City Lumber on Instagram

Altadena Reciprocity Project

Angel City Reciprocity

Summary

In this episode of the Ecosystem Member podcast, Baratunde Thurston shares his evolving relationship with nature, emphasizing the importance of viewing ourselves as part of the ecosystem. He discusses his experiences from the show America Outdoors, highlighting stories that reveal the deep connections between people and nature. The conversation explores cultural perspectives on nature, lessons from indigenous wisdom, and the need for a new vision of democracy through Project Interdependence. Additionally, Baratunde reflects on the balance between technology and nature, advocating for a future where our relationships with both are harmonious and mutually beneficial.

Key Topics

nature, interdependence, technology, democracy, indigenous wisdom, climate change, storytelling, America Outdoors, Baratunde Thurston, Ecosystem Member

Takeaways

- Increasingly am trying to consciously think of myself as a part of and not apart from nature.

- What is a Mainer without lobster? Climate change, nature and identity are connect.

- The name Death Valley came from disconnected people. They could have called it "We didn't understand the assignment valley."

- We belong to the Earth, not just live on it.

- Nature states, not nation states.

- When we heal the earth, we heal ourselves.

- The river's real, but these political lines are made up.

- We need to move with and belong to nature.

Chapters

00:00 - Connecting with Nature: A Personal Journey

05:22 - The Role of Identity in Nature

08:18 - Diverse Connections to Nature

11:14 - Indigenous Wisdom and Governance

14:21 - The Future of Interdependence

17:17 - Technology and Nature: A New Paradigm

20:10 - Stories of Healing and Interdependence

Links

"250 YEARS SINCE ITS FOUNDING, AMERICA NEEDS A DECLARATION OF INTERDEPENDENCE" (Atmos)

America Outdoors (PBS)

Haudenosaunee Confederacy

Project Interdependence

Life with Machines

Slow AI: Sam Illingworth

Liberation Technologies John Mohawk

Aza Raskin and Earth Species Project