Podcast

Podcast

By Society & CultureAlternative HealthHealth & FitnessFood
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Podcast episodes

  • Chefs for sustainable food – James Beard Foundation VP Kris Moon on the new Impact Programs
    We all know that chefs can cook, some of them extraordinarily. And we know that what they cook can reflect and flavor local culture. But did you know our chefs can – and increasingly do – play a role in redesigning a more sustainable, healthful food system in America?
    I really enjoyed this conversation with Kris Moon, Vice President of the James Beard Foundation because the foundation’s Impact Programs spotlight and promote chef-led efforts to rebuild a more nutritious and regionally-sourced food system in our country.
    Experienced and trained in restaurant management, nutrition and major networking events, Moon is leading programs true to the values and heart of the foundation’s namesake, James Beard – the chef and cookbook author who was lovingly regarded as “America’s favorite chef.”
    I hope you enjoy this Deep Roots Radio conversation.
    Sylvia

    Connecting the dots between what we eat and how its grown

    21 min
  • Fermentation Fest 2015 – the Wisconsin terroir of chocolate, wine, yogurt, music, kimchi, bread, farm art and lots more
    Fermentation Fest 2015: A Live Culture Convergence is about lots more than hands-on classes and taste samplings of outstanding beers and wines, kimchi and yogurt. It’s about the terroir of local Wisconsin foods and the culture – social, agricultural and artistic – that springs from the land, water and people of Reedsburg, Wisconsin.
    In this Deep Roots Radio conversation, event organizer Jay Salinas describes the arts, food and music of this 10-day event and why it’s bring more and more people together every year.
    Fermentation Fest is the major annual celebration of the Wormfarm Institute, in Reedsburg.
    I hope you’ll enjoy this Deep Roots Radio interview, and take in the music, classes, farm-art instillations and conversations of this unique event.
    Sylvia

    Deep Roots Radio, 91.3FM and www.wpcaradio.org

    22 min
  • Home canning: the good, bad and ugly, and how Napoleon helped out – with Master Preserver Perry Rice.
    Did you know that the French military played a big roll in developing canning methods? Or that people used to – and some still do – can in the oven? Are you aware that the canning recipes prior to 1994 may be suspect, or that the push to breed sweeter tomatoes means you can’t can them like the older, more acid varieties?
    In this Deep Roots Radio interview with Master Preserver Perry Rice he gives a quick survey of canning history and important tips for safe canning.
    I hope you enjoy this lively conversation. And here are a couple of canning resources:
    – www.foodsafety.wisc.edu
    – www.foodsafety.gov

    Sylvia

    Also: Perry and Emily Leuer, also a master preserver, will lead a hands-on workshop covering the ins and outs of tomato canning on September 29, 2015 in the New Richmond, Wisc. community education space. This session is co-sponsored by the University of Wisconsin-Extension. Many methods of tomato preservation will be covered and demonstrated during this one-night workshop.

    What: Tomato Processing/Food Preservation hands-on workshop
    Date and time: Sept. 29, 2015, 5:30-8:30PM
    Where: New Richmond, Wisconsin, Community Commons – 118
    Cost: $10
    Limited to: 15 students
    To Register: https://newrichmond.cr3.rschooltoday.com/public/costoption/class_id/3788/public/1/

    Apple sauce and apple butter – edible jewels for the winter.

    28 min
  • The long road to the new, small, 100% grass-fed Cosmic Wheel Creamery.
    Amery, Wisconsin
    Rama Hoffpauir and her husband Josh Bryceson have run their 250-subscriber CSA, Turnip Rock Farm, for a close to a decade. They added a herd of beautiful big-eyed Jersey dairy cows a few years back, and just this summer, the young couple began delivering their farmstead cheese to retail outlets, restaurants, and CSA customers.
    In this Deep Roots Radio interview, Rama describes their 5-year Cosmic Wheel Creamery journey: getting her cheesemaker’s license (required in the state of Wisconsin), building the herd, constructing and licensing the cheese processing facility, and creating the aging “cave.”
    Enjoy.
    Sylvia

    Deep Roots Radio, 91.3FM and www.wpcaradio.org

    27 min
  • Agrilliance – global website for local food independence and data sharing
    In this Deep Roots Radio interview, engineer and social-justice advocate Julien Roberge describes the 2015 launch and future direction of Agrilliance, a global web platform and project of Sustainability Innovation & Strategy, an organization he co-founded in Quebec, Canada.
    According to its website, Agrilliance aims to transform “the landscape of food supply and demand by making it local – globally.
    “We are developing a range of solutions with that intent and our first initiative comes in the form of a web platform that facilitates connections between consumers and food producers. By building trust between customers and suppliers, we aim to strengthen local quality food access.

    Agrilliance website

    “Much more than a farmer-to-consumer directory, Roberge says the aim is to develop a rich resource for access to increased biodiversity in crops and livestock, climate data and producer networking. The focus is on good healthful foods produced locally: revived food independence, food security.
    I hope you enjoy this interview.
    Sylvia
    This and other Deep Roots Radio podcasts can be found on my website and on iTunes.
    26 min
  • Growing agricultural tourism – good for farmers, good for visitors
    A well-established tradition in Europe, agricultural tourism is now growing rapidly in the United States. In this Deep Roots Radio interview, Steve Peterson, President of the Wisconsin Agricultural Tourism Association, describes the educational, entertainment and economic benefits of this sector.
    He recommends farmers explore resources at luv-r-ag.com.
    Similarly, if you want to visit to a local winery or micro-brewery, or find a weekend farm-stay, travelwisconsin.com.

    Enjoying the warm at Bull Brook Keep

    If you’d like to visit our sustainable grass-fed beef farm, Bull Brook Keep, just give a call, 651-238-8525. We’d love to walk our pastures with you, and explain why we’re committed to raising our herd on grass, and only grass. No grains. No growth hormones. No sub-therapeutic antibiotics. We hope you’ll visit.
    Sylvia
    27 min
  • Reginaldo Haslett-Marroquin: Taking local, sustainable food to scale. It’s about the chicken crossing the road.
    Reginaldo (Regi) Haslett-Marroquin gets the big picture…the very big picture when it comes to understanding what’ll take to re-imagine and re-install a sustainable food system in America. No, not just sustainable; resilient. And, no, he’s not just about an abstract picture of the economics, agricultural theory, social linkages and ideal delivery systems. He’s very much about dirt under the nails: about working with Latino immigrants to develop an integrated set of systems to get and grow chickens, feed them, process and market chickens, package and transport chickens, and get them into the hands of everyday buyers – you and me. And while doing this create a web of capabilities that provide living wages, future growth, and ability to respond to changing markets. He’s fostered a working model in Minnesota. It’s exciting to hear what happening, what’s showing real results for a growing community.

    I hope you’ll enjoy this Deep Roots Radio conversation with him.

    Regi is the chief operating officer of Main Street Project, in Northfield, Minnesota, and designer of MSP’s Sustainable Food and Agriculture program. His work started, however, in much warmer place and very different circumstances. A native of Guatemala, Regi received his agronomy degree from the Central National School of Agriculture and studied at the Universidad de San Carlos in Guatemala. BA in International Business Administration from Augsburg College. He began working with indigenous Guatemalan communities in 1988. He has served as consultant to the United Nations Development Program’s Bureau for Latin America. He also founded the Fair Trade Federation and co-created Peace Coffee company. He has also organized several stewardship-certified cooperative forestry businesses in the Midwest and Guatemala.

    About Main Street Project

    Mission: To increase access to resources, share knowledge and build power in order to create a socially, economically and ecologically resilient food system.

    Its strategy is to: change the current food system, which is dominated by major producers, by deploying an alternative, small-scale sustainable poultry-based system that’s accessible and economically viable for aspiring Latino and other immigrant farmers, and easily scalable to meet market conditions.

    MSP focuses on building a sustainable food and ag economy that offers pathways out of poverty for low-way, primarily for the Latino workforce.
    They’ve developed new models of sustainable production that provide opportunities for ownership and control – key to building rural family and community prosperity.

    Enjoy.

    Sylvia

    28 min
  • Cody Holmes – growing from grass-fed ranch to regional food hub.
    Cody Holmes began beef ranching conventionally – with all the hormones, additives and labor demanded by the conventional system. Once he’d decided he’d had enough, he adopted and adapted his operation into one of the model multi-species grazing farms in the USA.
    Author of “Ranching Full Time on Three Hours a Day,” Cody and his wife and partner Dawnnell and their daughter Taylor, operate Real Farm Foods on their 1,100-acre farm, Rockin H Ranch, in Norwood, Missouri (east of Springfield). But they are not standing pat in their business. Cody is extending his enterprise to include many other farms and farmers in a regional food hub providing grass-fed meats, vegetables, eggs and dairy, and a growing variety of value-added products.
    In this Deep Roots Radio interview, Cody describes the vision and challenges of developing a local food hub to meet his area’s growing demand for delicious, high-quality, clean, and healthful foods. Enjoy.
    Sylvia

    Connecting the dots between what we eat and how it’s grown

    30 min
  • Seed swapping and seed libraries – illegal? SELC’s Neil Thapar and freeing the seeds.

    In this Deep Roots Radio interview, attorney Neil Thapar describes the technical glitch that makes it illegal to organize seed libraries or trade seeds with fellow gardeners.

    Thapar practices with the Sustainable Economies Legal Center (SELC), Oakland, California. Its mission is to provide legal expertise needed to move communities, governments and organizations from destructive economic systems to innovative, cooperative alternatives. the nonprofit works to create a new legal landscape that supports community resilience and grassroots economic empowerment. SELC provides legal tools – education, research, advise and advocacy – so that communities can develop their own sustainable sources of food, housing, energy, jobs and other assets that promote thriving communities.
    To find out more about its Save Seed Sharing Campaign, visit www.theselc.org/save_seed_sharing.

    Sylvia

    22 min