Farm to Future

Farm to Future

By Jane Z.ScienceHealth & FitnessNutritionArtsFoodEarth Sciences
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Farm to Future episodes

  • Accounting for the Invisible Costs of our Food System — Tim West

    Tim West is a Slow Food chef turned Social Entrepreneur and Food Futurist. He was recognized as one of Zagat’s 30 under 30 Food-World Up-and-Comers for his work producing Food Hackathons and has since served as a Fellow4Good at the Institute for the Future and Global Ambassador to the Future Food Institute. His areas of interest include: mountain biking, climbing, local food systems, food as medicine, and permaculture. He now lives in Bellingham, WA, Pacific Northwest where he plans to get a farm dog.

    Today, Tim talks to us about the importance of true cost accounting — why corporations need to pay for the environmental and social costs they offload. He also shares case studies of regenerative and scalable businesses he's backing.

    Connect with Tim
    Website: https://cheftimwest.com/
    Facebook: https://www.facebook.com/ChefTimWest
    Instagram: https://www.instagram.com/cheftimwest/
    Foundation: https://sundial.foundation/

    Follow Farm to Future on Instagram at @farm.to.future

    Discounts

    • Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
    •  Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
    • Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium 

    Connect with Jane Z. 

    42 min
  • From Mouse Surgeon to Mushroom Farmer — Ben Deuling

    Ben Deuling is the founder of SporeAttic LLC, a gourmet mushroom farm in Bozeman, Montana. Ben moved from Michigan in 2017 to join a Ph.D. program in Molecular Bioscience at Montana State University. After 2 years working towards his doctorate, Ben finally accepted that he was unhappy, unfulfilled, and that academia would not take him where he wanted in life. 

    Around that time, Ben discovered a passion for cultivating gourmet mushrooms, which utilized his training in Microbiology. Only now, instead of writing manuscripts and chasing grants, he uses that training to make high quality food, while still getting his science fix. SporeAttic launched on Halloween 2020, and after their first year in business, Ben and his team produce and sell over 400 pounds of gourmet mushrooms every week around the Gallatin Valley. For Ben, this is only the beginning. 

    Connect with Ben
    Website: https://sporeattic.com/
    Instagram: https://www.instagram.com/sporeattic/
    Facebook: https://www.facebook.com/SporeAtticFarms/

    Follow Farm to Future on Instagram at @farm.to.future

    Discounts

    • Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
    •  Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
    • Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium 

    Connect with Jane Z. 

    47 min
  • Can you afford "sustainable" on food stamps? — Alex & Miguel from Fern Mill Farm

    Alex and Miguel are "two brown guys starting a sustainable farm" (in their words, mostly).  They're transforming a 158 acre wooded property in Connecticut into an agroforestry farm.

    Alex Eitland has been working in relation to the industrial meat industry for the past 5 years. After graduating with a political science degree, it was the last thing he expected. His love for the woods — and food — has been around since his childhood growing up in rural Connecticut, and his first job being working in a greenhouse.

    Miguel Figueroa moved from the island Saint Croix at the age of 11, and his understanding of food, grocery stores, and where unhealthy food ends and healthy food begins has always been blurry.  He's constantly in pursuit of the ideal meal, and his love for the land and agriculture is primarily driven by his stomach. Along with a desire to help the communities who struggle (himself included) to find genuinely good food.

    Fern Mill Farm aims to engage, educate and encourage people to understand what good food tastes like, smells like, and looks like when its grown in a sustainable way. Going beyond standard permaculture or restorative agriculture, they aim to prove that sustainable food can also be financially viable using agroforestry.

    Connect with Alex & Miguel
    Instagram: https://www.instagram.com/fernmillfarm/
    Facebook: https://www.facebook.com/fernmillfarm

    Follow Farm to Future on Instagram at @farm.to.future

    Discounts

    • Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
    •  Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
    • Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium 

    Connect with Jane Z. 

    46 min
  • Regenerative is the new Organic — Joel Salatin

    Joel Salatin, 64, calls himself a Christian libertarian environmentalist capitalist lunatic farmer. Others who like him call him the most famous farmer in the world, the high priest of the pasture, and the most eclectic thinker from Virginia since Thomas Jefferson. Those who don’t like him call him a bio-terrorist, Typhoid Mary, charlatan, and starvation advocate.

    He co-owns, with his family, Polyface Farm in Swoope, Virginia. Featured in the New York Times bestseller Omnivore’s Dilemma and award-winning documentary Food Inc., the farm services more than 5,000 families, 50 restaurants, 10 retail outlets, and a farmers’ market with salad bar beef, pigaerator pork, pastured poultry, and forestry products. When he’s not on the road speaking, he’s at home on the farm, keeping the callouses on his hands and dirt under his fingernails, mentoring young people, inspiring visitors, and promoting local, regenerative food and farming systems.

    In this episode, Joel shares how his family turned the worst piece of land into one of the most biodiverse farms in the country, why we ended up with a chemical-based agriculture system post-WWII, and what it will really take (logistically, financially, personally) to shift to a large-scale carbon-based food system. 

    Connect with Joel:
    Polyface Farms: https://www.polyfacefarms.com/

    Follow Farm to Future on Instagram at @farm.to.future

    Discounts

    • Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
    •  Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
    • Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium 

    Connect with Jane Z. 

    48 min
  • The Chef Who Couldn't Taste Her Own Food — Michelle Nicole Gerard

    Michelle Nicole Gerrard is a poet, chronic illness warrior,  food stylist, and vegan chef. She believes in the power of thriving with organic whole foods, and living a life in alignment with nature. She also firmly believes that the more we care, the more we give and the more we show up for people, the more powerful we become. 

    In this episode, Michelle shares her journey with Mast Cell Activation Syndrome and the challenges (and joys) of cooking without the sense of taste. Plus, we discuss what she learned living (and eating) in Kenya, and some of her favorite recipes in her latest cookbook, Olfactory.

    Giveaway!!! Enter to your copy of Olfactory:

    Connect with Michelle
    Website: https://michellenicolegerrard.com
    Instagram: https://www.instagram.com/michelle.nicole.gerrard
    Pinterest: http://pinterest.com/chellemarriott

    Follow Farm to Future on Instagram at @farm.to.future

    Discounts

    • Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
    •  Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
    • Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium 

    Connect with Jane Z. 

    50 min
  • Why Vegan is Not the Answer — Chef Dr. Mike

    Michael S. Fenster, MD, better known as Chef Dr. Mike, is one of a handful of physicians worldwide to hold both culinary and medical degrees and is the only Interventional Cardiologist, and Professional Chef to do so. Through his Culinary Medicine course at the University of Montana, speaking events, articles, books, personal outreach, and media appearances, Chef Dr. Mike has become the voice of Culinary Medicine. His message empowers people to take control of their health, wellness, and happiness through a positive relationship with food.

    In today's episode, Chef Dr. Mike walks us through a brief history of nutrition, why an omnivore diet us establish ourselves as a successful species, and the NOVA Food Classification that helps us identify real foods vs. ultra-processed foods.

    Links Mentioned
    Dan Buettner’s Blue Zones study: https://www.bluezones.com/dan-buettner/
    Harvard Happiness Study: https://news.harvard.edu/gazette/story/2017/04/over-nearly-80-years-harvard-study-has-been-showing-how-to-live-a-healthy-and-happy-life/
    Catching Fire by Richard Wrangham: https://www.amazon.com/Catching-Fire-Cooking-Made-Human/dp/0465013627
    Regenerative Agriculture: https://www.nrdc.org/stories/regenerative-agriculture-101
    The End of Overeating by David Kessler: https://www.amazon.com/End-Overeating-Insatiable-American-Appetite/dp/1605294578
    NOVA Food Classification: https://educhange.com/wp-content/uploads/2018/09/NOVA-Classification-Reference-Sheet.pdf 

    Connect with Chef Dr. Mike
    Website: https://chefdrmike.com/
    Instagram: https://www.instagram.com/realchefdrmike/
    YouTube channel: https://www.youtube.com/channel/UCJ77UNYMvQKOqClng6REJOQ

    Follow Farm to Future on Instagram at @farm.to.future

    Discounts

    • Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
    •  Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
    • Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium 

    Connect with Jane Z. 

    55 min
  • Shrimp Pimp of the Sea on Sustainable Seafood — Peter Jarvis

    Peter Jarvis is a Florida-based fishmonger who’s worked in the sustainable seafood industry for over 30 years. His first business was Triar Seafood, a boutique wholesale company providing fresh fish and stone crabs via overnight delivery to chefs around the nation. Working with local day boat fisherman, Peter’s team hand selects only responsibly harvested seafood, filets and packages it for overnight shipping. Now, Peter is offering the freshest seafood to the home chef, delivered from dock-to-door within a day of its source. 

    Peter also serves on the Board of the Southeastern Fisheries Association, to support responsible harvesting by the commercial fishing industry while maintaining sustainable stocks of fish.

    Peter’s Florida Seafood
    Shop sustainable seafood: https://petersfloridaseafood.com/
    Instagram: https://www.instagram.com/petersflseafood/
    Facebook: https://www.facebook.com/PetersFLSeafood 

    Follow Farm to Future on Instagram at @farm.to.future

    Discounts

    • Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
    •  Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
    • Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium 

    Connect with Jane Z. 

    36 min
  • Mushrooms as Food and Mushrooms as Medicine — Jared Niemela

    Jared Niemela is an amateur mycologist who cultivates culinary and medicinal mushrooms and shares knowledge on his YouTube channel, One Earth Mushrooms. In this "Mushroom Cultivation 101" episode, Jared walks us through the fungi life cycle and how you can replicate it at home with just $20. We also discuss magic mushrooms aka. psilocybin - both our personal experiences with it, as well as the latest research on psilocybin and its healing properties for mental health issues like anxiety and depression.

    Connect with Jared
    Website: oneearthmushrooms.com
    YouTube: youtube.com/c/OneEarthMushrooms
    Patreon: patreon.com/oneearthmushrooms
    Instagram: @oneearthmushrooms

    Follow Farm to Future on Instagram at @farm.to.future

    Discounts

    • Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
    •  Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
    • Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium 

    Connect with Jane Z. 

    45 min
  • From Meat-Heavy to Plant-Forward — Chef Marie

    Born and raised in Vancouver BC, Marie Grapé has worked in the food industry for 15 years. Beginning her career in fine dining before transitioning to catering private events, the kitchen hustle took a toll on her health, both mentally and physically.

    Over a year ago, Marie founded MANNA | Sacred Meals, a meal delivery program that is 100% plant based. MANNA aims to introduce plant based meals to everyone, no matter their food journey, in the form of delicious and convenient sous vide meals. Hear how Chef Marie went from a traditional Filipino meat-heavy diet to plant-forward, some of her hearty plant-based recipes, and how MANNA Sacred Meals is heading towards their goal of zero waste. 

    Connect with MANNA
    Website: www.mannamenu.com
    Instagram: @mannamenu
    TikTok: @mannamenu

    Follow Farm to Future on Instagram at @farm.to.future

    Discounts

    • Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
    •  Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
    • Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium 

    Connect with Jane Z. 

    44 min
  • Spirulina: The O.G. Plant-Based Diet — Jonas Guenther

    Jonas Guenther is the founder of We Are The New Farmers, an urban algae farm in Brooklyn, NY, on a mission to make the world’s oldest food source a mainstream staple. Jonas also started the magazine Finding Tomorrow, offering a glance at an exciting future where we've implemented solutions to overcome climate change. Prior to launching New Farmers, Jonas completed his Master’s degree at NYU where he built the Urban Food Lab - a project platform and indoor farm that enables students to learn about sustainability and food by running their own mini-projects connecting their studies to the world of farming. He continues to work with students as Founder in Residence at the NYU Entrepreneurship Lab.

    Links Mentioned
    The Great Nutrient Collapse: www.politico.com/agenda/story/2017/09/13/food-nutrients-carbon-dioxide-000511

    Support New Farmers
    Invest in the farm: republic.co/we-are-the-new-farmers
    Buy fresh spirulina:  www.new-farmers.com
    Instagram: instagram.com/wearethenewfarmers

    Follow Farm to Future on Instagram at @farm.to.future

    Discounts

    • Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane
    •  Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE
    • Get 40% the CircleDNA’s Premium DNA test with code JANEZHANG: https://circledna.com/premium 

    Connect with Jane Z. 

    43 min

About Farm to Future

From the publisher's feed

Want to eat better for the planet? Join Jane Z. on a journey to the kitchens, farms, and labs that are cooking up tasty options for the future. Learn from farmers, chefs, and food brands on how to…