On today’s Second Course: In anticipation of summer, grilling season, and our upcoming Food by Fire episode - your what’s what and how to about all things cooked using a live flame - we thought it’d be fitting to catch-up with our butcher-in residence-in Hawaii, Bryan Mayer to chat about teaching butchery to kids at our summer camps and about his secrets for that summer staple: the perfect hamburger.

Second Course: Bryan Mayer

The Farm Cooking School is a space where cooks of all levels come together to learn about food, farming, and community. On this podcast we explore all facets of this unique local food system.

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Kendra joins Ian in his mad-scientist-esque kitchen for a lesson in cheese.  Everything from how-to to history and philosophy, our hosts dive deep in the nuances of curds and whey.

Episode 201: Cheesemaking

On today’s episode we’re focusing on cooking with fire - from the grill, to our wood-oven, to, yep, even the sun.  First up, Ian breaks down live-fire cooking at his beloved wood-burning oven, connecting the dots between the crackling skin on a stuffed pork hock and the fundamentals of what makes us human.  Next, we head back down to Mexico where our Baja co-host Joy Stocke talks with Chef Judy Castro Lucero about a little known but oh so delicious delicacy:  Lobster Machaka. It takes “Food by Fire” to its most basic, cooking the crustaceans using only the sun . And finally, we go back into the kitchen (and out to the grill) with Ian, as he whips up some homemade hotdogs and schools us in grilling techniques.

Episode 108: Food by Fire

On today’s episode we’re celebrating the warmer weather and the increase of daylight with some wild wild love.  We’ve been finding ourselves reconnecting with the great outdoors in a multitude of ways here at the farm, so we lined up a slew of our friends to give us insight on everything from moon cycles and harvesting to soil microbes and edible weeds. We even crash a wild chefs-only celebration of ramps, meat, and pirate-camaraderie.

Episode 107: Into the Wild

Fermentation has been around awhile. At work in the rainbow of jars in your grandma’s cellar and literal life-saver to your ancestors. Now, fermentation seems to be more popular than ever among chefs, foodies, and the general public alike. 

Today, we’ll explore a few of the many ways we use fermentation here on the farm and at our school. Ian sat down to talk with Brendan Anderson, chief operating officer and brewer at Triumph Brewing Company, about the invisible civilizations living in our beer (and in the air around us). Then I chatted with Kat about how she makes her incredible kimchi from produce straight from the fields. And lastly, Karl will take us into a meeting with the funkiest new club at the school, Culture Club. Where cooks, farmers, and our community get together to chat about all things rotten and tasty.

Second Course: Bryan Mayer

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