Siblings Sam Eibling and George Huntington keep up with the latest trends, while maintaining that old-school personal touch in their independent store–filled with cooking equipment, tableware and specialty food items.

Goods for Cooks is a “mom and pop” kitchen supply shop run by a brother and sister

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“There’s a restaurant on almost every street in our various cities–they are woven into the fabrics of our communities, and they are deeply embedded in our lives.  Restaurants are the places we go to celebrate marriages, to mourn divorces, the places we go to gossip with friends to celebrate after church and they become these places to hear the stories of their community. They’re talking to the farmers everyday, they’re talking to the fisherpeople everyday, they’re talking to the other producers, they’re also getting a sense of what’s challenging about their lives or what’s opportunities within their lives and they hear the everyday concerns of their customers. So they become these great collectors of stories.”This week on the show, a conversation with Katherine Miller. She’s the author of At the Table:The Chef’s Guide to Advocacy. She encourages chefs to harness the power of their unique position in the community and raise their voices for change in the food system.

Can chefs shape our food system?

“We all need to eat to survive and the quality of the food, the access to the food--the type of food that we eat is central to our health and to the health of the planet.“

This week on the show, a conversation with Carey Gillam, the author of The Monsanto Papers--Deadly Secrets, Corporate Corruption, and One Man’s Search for Justice.

And we have a story from Harvest Public Media about how farmers are  turning to bio-char for carbon sequestration.

Taking on Monsanto: journalist Carey Gillam tells the story of Lee Johnson vs. Big Ag [replay]

“Imagine, we have dinner like at 7, 8 pm–my baba would take all of the çörek to the bakery and have it baked and he’s back home at 10pm–doesn’t matter! Fresh tea, hot tea, feta cheese, olives–breakfast. That’s like your night breakfast the day before Eid.”


This week on the show, we spend time in the kitchen with Derya Dogan . She walks us through the steps of making her version of Poğaça–a Turkish hand pie filled with cheese and herbs. She shares treasured childhood memories of communal baking in her home town.

Turkish hand pies spark childhood memories for Derya Dogan

“When I try to understand–why on earth would agriculture be practiced that way? The answer is colonization. The answer really is, this wasn’t about managing land for everyone’s mutual benefit. This was a process of extraction.”

In honor of Earth Day earlier this week, we are revisiting an important conversation about regenerative agriculture with Liz Carlisle, author of Healing Grounds:Climate, Justice and the Deep Roots of Regenerative Farming. And learn about restoring native prairies and bringing buffalo back to the land with Latrice Tatsey of the Blackfeet Nation in northwestern Montana.Tatsey is one of the researchers featured in Carlisle’s book.

In celebration of Earth Day: a conversation on the deep roots of regenerative farming

“And she brought two jars of lilacs, like [a] drink made of lilacs. She brought also cups and everybody could try it. It was really something like a miracle for me because I have never thought that it could be drunk in this way.”

This week on the show, a story about a community garden in Tallinn, Estonia. We talk with Jerry Mercury, a political immigrant from Russia whose encounter with the garden was transformative. 

And later in the show we have a recipe for quick, garden-fresh pickles, plus stories from Harvest public media about composting efforts in Midwestern cities and Federal investments in farm-to-school programs.

Goods for Cooks is a “mom and pop” kitchen supply shop run by a brother and sister

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