Farming For Health

This week Dr. Amy Sapola chats with Chef Ismail Samad. Ismail Samad is a native of East Cleveland, OH,  a Chef, social entrepreneur, and a closed loop food systems expert. While studying environmental biology in college, and working in some of the top restaurants in Cleveland, Ismail developed a passion for the culinary arts. He opened his first cafe, Crust and Crumbs at the age of 23.  

After relocating to Vermont, He became deeply involved in the farm-to table movement which gave him insight into the impact of food waste, and created in him a resolve to find creative solutions to solve the problem.  To this end, he founded a new restaurant concept, The Gleanery. The restaurant eliminates waste and showcases culinary artistry with high end fare, all while providing economic opportunities for local farm partners.  

Ismail served as Culinary Director and was pivotal in the planning, launch and early expansion of Daily Table, a nonprofit grocery stores in Roxbury and Dorchester, Massachusetts. Daily Table focuses on addressing the conflicting issues of food insecurity, nutritional health, and wasted/surplus food to provide healthy affordable meals to those in need. 

Ismail is also the former Director of Contract Manufacturing and Culinary Operating for Commonwealth Kitchen, a nonprofit business incubator located in Boston, MA specializing in building a new food economy grounded in racial, social, and economic justice.  He is co-owner of Nubian Markets in Boston, MA, a thoughtfully curated market cafe and gathering place celebrating the African Diaspora through food.

He is founder of the economic justice nonprofit organization Loiter, based in East Cleveland which owns land and Wake Robin Fermented Foods along with other social enterprises that provide equitable opportunities for the habitually excluded and build healthy sustainable food economies.

This episode Dr. Amy Sapola and Farmer Lee Jones talk with Chef Matt Jennings. Matt is the founder of Full Heart Hospitality, an award-winning chef, restaurateur, author, and life-long disciple of hospitality. Matt has had a number of his own culinary outposts, including the beloved Farmstead, Inc. group in Rhode Island and most recently, Townsman in Boston. After consulting for some clients in the Boston area and dedicating his life to wellness, Matt made the decision to pursue Full Heart’s vision full time. Matt is a five time James Beard Foundation finalist, has been recognized by the White House, Food & Wine Magazine, The New York Times, The Mother Nature Network and is a Certified Workplace Wellness Coach as of 2018. A focused creative, Matt has been cooking since he was 14 and he brings the same passion and zest for the business- that which helped make his own establishments so successful- to every Full Heart partnership. His expertise lies in culture creation, creative concepting, team enrichment and systems analysis.

This week Dr. Amy Sapola talks with Tara Garrison. Tara is a certified personal trainer, nutritionist and mindset coach who helps high performers. She is also the creator of the popular Keto In & Out System, in which she teaches how to “Do Keto. Not Forever” to optimize metabolism, brain power, athletic performance and physique.  

You can find Tara daily on Instagram and TikTok as @coachtaragarrison, where she shares the inner workings of her life, health education and motivation. You can also find Tara on her website at www.taragarrison.com.

We are so excited to bring you Farming For Health with host, Dr. Amy Sapola and guest host, Farmer Lee Jones. Coming Soon!