Tangled Taproot

By John Cowan

Unique stories of small-scale, midwest farmers.

The Tangled Taproot Podcast grows inspiration for home chefs, restauranters, and Midwesterners to utilize flavorful local ingredients while understand... more

· Society & Culture

Download on the App Store

Download on the App Store

Get it on Google Play

FAQs about Tangled Taproot:

How many episodes does Tangled Taproot have?

The podcast currently has 20 episodes available.

Tangled Taproot episodes:

December 18, 2024Joe Kaufman: Beekeeping, Honey, and Community Buzz
What are the unique challenges and rewards of urban beekeeping, and how does Joe Coffman navigate issues like limited space and natural threats such as varroa mites?
Today on Tangled Taproot, hosts John Cowan, Christin Jameson, and Jackson welcome Joe Coffman of Birch Creek Apiary. Joe is a former corporate professional who transitioned to a life of urban beekeeping, managing over 50 thriving colonies. Tune in to hear about some of the challenges and rewards of beekeeping in urban settings, including the diverse flavors of honey and its culinary benefits. The conversation dispels common myths about bees, highlights the environmental benefits of beekeeping, and encourages listeners, particularly urbanites in places like St. Louis, to consider beekeeping as an accessible and rewarding hobby. Joe’s story is a testament to the fulfilling vocation that beekeeping can be, benefiting both the community and the environment. Whether you're an aspiring beekeeper or simply curious about the craft, Joe's experiences and expertise provide valuable insights and inspiration.
Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.
Discussion Points:
Taproot team discusses small-scale Midwest beekeeping
The world of beekeeping according to Joe, from simple beginnings to over 50 hives, social structure, misconceptions, challenges, diverse honey, and rewarding contributions
Beekeeping intricacies, locations, types of beekeepers, and honey production process, including commercial pollination and artisanal methods
Seasonal variations, threats and pathogens, Langstroth hives, queen's productivity, hive evolution, brood box and honey super configurations
From the corporate world, Joe the ‘outdoorsman’ shifts to yoga, then to beekeeping
Urban beekeeping, pollination, and sustainable agriculture, and the importance of passing this appreciation to the next generation
Resources:
Email Joe Coffman
Mylk and Hummus
Email Tangled Taproot with show ideas and comments
Tangled Taproot Podcast
Mylk and Hummus Instagram
Mylk and Hummus YouTube
Mylk and Hummus Facebook
...more
49min
December 04, 2024Cultivating Change: Regenerative Agriculture with Dr. Rob Myers
Can cover crops and soil microbiomes hold the key to transforming our current farming systems and boosting yields sustainably?
Today on Tangled Taproot, hosts John Cowan, Christin Jameson, and Jackson speak with industry veteran Dr. Rob Myers, Ph.D., Director of the Center for Regenerative Agriculture at the University of Missouri and former USDA National Director of Sustainable Agriculture.
The conversation explores the burgeoning world of regenerative farming and soil health. Dr. Myers shares insights on the critical role of soil microbial life and the challenges posed by post-World War II farming practices. Regenerative methods, such as cover crops, offer promise despite adoption hurdles. The episode reveals historical agricultural lessons from figures like Thomas Jefferson and George Washington, illustrating their lasting impact on modern practices. Dr. Myers highlights the growing bipartisan support for sustainable farming policies and explores innovative agricultural technologies, including drones and virtual fencing. You, the consumer, can also play a role in supporting regenerative agriculture, as a collective effort is desperately needed to build a sustainable food system.
Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.
Discussion Points:
Dr. Rob Myers, the Director of the Center for Regenerative Agriculture at the University of Missouri, the complex world of soil health and regenerative agriculture
The historical and geological aspects of farmland, including Native American interactions and glacial influences, post-World War II farming practices
Challenges in adopting these practices, economic concerns and policy restrictions, innovative crops like Kernza, a perennial grain, and the support from government and private companies for farmers experimenting with regenerative methods
Cover crops to protect soil, renting fields for grazing
Historical insights from the farms of Thomas Jefferson and George Washington, how these founding fathers recognized the benefits of cover crops for soil fertility, the implications of these practices in shaping agricultural policy in Washington, DC
Technology and regenerative ag, drones for seeding cover crops and virtual fencing for livestock management
How consumers can influence market trends and support regenerative agricultural products, playing a pivotal role in shaping a more sustainable food system
This is not just for large farm businesses, you can experiment with your own gardens and fields
Resources:
www.cra.missouri.edu
www.northcentral.sare.org
Mylk and Hummus
Email Tangled Taproot with show ideas and comments
Tangled Taproot Podcast
Mylk and Hummus Instagram
Mylk and Hummus YouTube
Mylk and Hummus Facebook
...more
47min
November 27, 2024A Conversation with Thomas Smith, Kansas City Food Hub
How does the harvest-to-order model employed by the Kansas City Food Hub’s farms minimize food waste and maximize efficiency in the supply chain?
Today on Tangled Taproot, hosts John Cowan, Christin Jameson, and Jackson focus on the transformative impact of the Kansas City Food Hub on local farms and communities. Thomas Smith, Director of Operations at the Kansas City Food Hub, reveals the co-op’s innovative model that connects small and medium-sized farms with larger institutions such as schools and restaurants. The farmer-owned cooperative structure combines traditional and cutting-edge farming techniques. The harvest-to-order model minimizes food waste and enhances the freshness of produce. The Food Hub conducts educational field trips to promote healthier food choices among children and collaborates with other local organizations, schools, and sports teams. Tune in to hear how local food systems like Kansas City Food Hub strengthen community bonds and support sustainable agriculture.
Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.
Discussion Points:
Local KC Food Hub fosters community connection
Thomas Smith intro and background
How it works: Farmers' co-op food aggregation/distribution model
The Food Hub and the Alliance Southwest Missouri food boxes
The harvest-to-order model, technology
Partnering with community organizations, farm tours, field trips
Building community through agriculture
Local food corridor network building
Quality and personal connection in farming
Resources:
Kansas City Food Hub
Kansas City Food Hub Facebook
Kansas City Food Hub LinkedIn
Kansas City Food Hub Instagram
Mylk and Hummus
Email Tangled Taproot with show ideas and comments
Tangled Taproot Podcast
Mylk and Hummus Instagram
Mylk and Hummus YouTube
Mylk and Hummus Facebook
...more
40min
October 16, 2024New Roots Urban Farm
What if the solution to food insecurity could be found right in the heart of urban neighborhoods?
Join us as we uncover the remarkable journey of Antajuan Adams and Mina Aria, the inspiring force behind New Roots Urban Farm in North St. Louis. Antajuan and Mina are not only transforming landscapes but also reshaping the concept of "food apartheid" by highlighting systemic injustices and championing community self-reliance. Their volunteer-driven sanctuary is as much about sowing seeds as it is about cultivating empowerment, with an innovative pay-what-you-can model that ensures everyone in the community can relish fresh, nutritious food.
Through candid conversations and insightful stories, we explore the challenges and triumphs of Black urban farmers striving to secure resources and build sustainable futures. From household essentials to community events, New Roots is redefining what it means to engage a community around food. Together with his partners, Antajuan envisions a future where urban farming not only feeds but also heals, educates, and empowers entire communities. Join us as we celebrate the resilience, creativity, and generosity that Antajuan, Mina, and their fellow farmers are sowing into the very fabric of North St. Louis.
Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.
Discussion Points:
Intro to New Roots Urban Farm
Exploring the concept of “food apartheid” and its implications
Mina’s journey from Wash. U to New Roots Urban Farm in North St. Louis
Antajuan Adams' journey and his community-focused initiatives
Importance of education and empowerment through urban farming
Expansion plans and the therapeutic nature of farming
Challenges faced by Black urban farmers in securing funding
Community support and engagement through volunteer efforts
Role of partnerships with local organizations for growth
Original farm's transformation under new leadership
Efforts to connect and engage with the local community
Benefits of sustainable farming and personal mental health
New Roots' mission in policy advocacy and community support
Resources:
New Roots Urban Farm
New Roots Urban Farm IG
Mylk and Hummus
Email Tangled Taproot with show ideas and comments
Tangled Taproot Podcast
Mylk and Hummus Instagram
Mylk and Hummus YouTube
Mylk and Hummus Facebook
...more
56min
September 25, 2024Fox Holler Farmstead: Sustainable Agroecology with Ben Brownlow
How do innovative ‘agroecological’ techniques enable Fox Holler Farmstead to both enhance animal welfare and maximize land productivity?

In this episode, Tangled Taproot chats with former DIY punk Ben Brownlow, the innovative steward of Fox Holler Farmstead, who shares his journey from urban life to managing a 280-acre agroecological marvel. Ben shares the fascinating intricacies of his farm’s ecosystem, from cows enjoying shaded pastures to pigs foraging for chestnuts. His dedication to sustainable agriculture and meticulous record-keeping through field notes and the Fox Holler Almanac highlights the interconnectedness of every element on his farm. Pastured pork and poultry, heirloom vegetables, and agroforestry initiatives come together under Ben's expert guidance. We'll uncover the cooperative efforts that support these initiatives, including agroforestry and dairy cooperatives, and collaborations with neighboring communities. Ben also delves into the critical role of fire management in maintaining native prairie ecosystems and how the farm's community land trust model ensures a community-focused balance between agriculture and ecosystem preservation.
Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.
Discussion Points:
Introduction to Fox Holler Farmstead’s operations
Ben Brownlow’s background and path to fox holler
Small-scale farming and ecology integration
Community land trust, marketing and selling food
Perennial food crops
Chestnut cultivation and shaded cow pastures
Mulberry leaves and their uses
Ben’s punk background, plant-based diet
Ben’s writing, reading, and online resources
Timing of tree planting vs. fruiting, shout out to Asian Pears
Homesteading and ecology integration
Resources:
Fox Holler Farmstead Website
Fox Holler Farmstead IG
Fox Holler Farmstead FB
Mylk and Hummus
Email Tangled Taproot with show ideas and comments
Tangled Taproot Podcast
Mylk and Hummus Instagram
Mylk and Hummus YouTube
Mylk and Hummus Facebook
...more
46min
September 11, 2024Molly Rockamann of EarthDance Organic Farm School
In this episode, Tangled Taproot features Molly Rockamann of EarthDance Organic Farm School in Ferguson, Missouri- the oldest organic farm west of the Mississippi. You’ll hear about the farm's profound impact on organic agriculture, its origin story and commitment to organic farming. Molly Rockamann, whose journey and philosophy shape the farm's operations, discusses the farm's educational mission as a nonprofit educational hub. It offers apprenticeship programs, a "pay what you can" farm stand, and collaborates with local schools to promote healthy eating. The discussion also covers the farm's innovative initiatives, such as soil health strategies and its role in the rise of urban agriculture. With a focus on how agriculture intersects with social justice and community well-being, tune in to learn how to get involved with EarthDance Farms and get more info on its significant contributions to local food movements and education.
Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.
Discussion Points:
Introduction to Earth Dance Farms
The origins of Earth Dance Farms and organic farming
Molly Rockamann’s journey and farming philosophy
Community involvement and educational outreach
Molly's personal background
Educational mission and community partnerships
Molly's international influence
Innovative initiatives and challenges of running a nonprofit farm
Expansion and community support
Farm operations: crops, orchards, and volunteer management
Farming for therapy and soil health strategies
The rise of urban agriculture and local food movements
How to get involved with Earth Dance Farms
Closing thoughts and acknowledgments
Resources:
Earth Dance Farms
Earth Dance IG
Earth Dance FB
Mylk and Hummus
Email Tangled Taproot with show ideas and comments
Tangled Taproot Podcast
Mylk and Hummus Instagram
Mylk and Hummus YouTube
Mylk and Hummus Facebook
...more
56min
August 28, 2024Josh Smith of Neon Greens
What happens when Broadway set design meets urban farming? Join us as we talk with Josh Smith, the innovative mind behind Neon Greens in St. Louis, to uncover this fascinating blend of creativity and agriculture. Josh's unique approach to urban hydroponic farming introduces a conveyor belt system that delivers freshly harvested greens directly to his restaurant, transforming farm-to-table into a theatrical experience. Hear about his inspirations from Alton Brown to his vegetarian grandparents and learn how community collaboration shapes the seasonal salads that make Neon Greens a local favorite.
Discover the journey of an artist who has worked on projects for HBO and Amazon and is now channeling their storytelling skills into crafting delicious, culturally rich dishes. From the challenges of growing up with vegetarian parents in the mid-90s to the meticulous research behind perfecting hydroponic lettuce, this episode offers a rich tapestry of creativity, community, and culinary innovation. This is an inspiring conversation on the rewarding nature of growing and sharing food, with exciting glimpses into future expansion plans that stay true to a core focus on sustainability and fresh produce.
Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.
Discussion Points:
State of the industry: Lettuce and salads
Touring the growing area with Josh Smith, owner of Neon Greens
Challenges of growing up with vegetarian parents in the mid-90s
Inspirations from Alton Brown
Transition from New York’s film and theater scene to culinary arts
Josh’s Broadway set design background informs his farm-to-table creativity
The lettuce you usually eat is around 20 days old
Storytelling with food
Efficient lettuce growing and transport with harvest capsule
Nine signature salads, seasonal collaborations, soups, and vegan soft serve
Community involvement in salad creation and customer engagement
Future expansion plans focused on sustainability and fresh produce
Resources:
Neon Greens
Neon Greens IG
Neon Greens FB
Neon Greens LinkedIn
Mylk and Hummus
Email Tangled Taproot with show ideas and comments
Tangled Taproot Podcast
Mylk and Hummus Instagram
Mylk and Hummus YouTube
Mylk and Hummus Facebook
...more
45min
November 17, 2023Scott and Sarah Harkness of Dang Good Produce
In this episode, the team speaks with small-scale farmers Scott and Sarah Harkness from Dang Good Produce in Bourbon, Missouri. Their journey from California to establishing a successful 80-acre mixed vegetable farm in Missouri exemplifies the American Dream. You’ll hear the challenges and victories of small-scale farming, the Harkness's unique strategies for water security, crop rotation, and extending the growing season using greenhouses. The discussion also covers the intricate balance between work and family life on the farm, and their commitment to a farm-to-table lifestyle.
Most people only see the beautifully packaged, final food products at farmer’s markets and specialty grocery stores, but the Tangled Taproot podcast will showcase unique stories from small-scale midwestern farmers, entrepreneurs, and other thought leaders in regenerative agriculture. Guests will share their successes, challenges, and future goals for their own companies and for the sustainable farming industry. The podcast is brought to you by St. Louis-based sustainable food startup Mylk and Hummus, and hosted by M & H Founder John Cowan, Kitchen Manager and Recipe Developer Christin Jameson, and Jackson.
Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.
Discussion Points:
Small-scale farming in the Midwest
Water security and vegetable farming
Origins of the farming journey
California to Missouri farming transition
Wildlife and ecosystem on a farm
Evaporating syrup and growing favorite crops
Balancing work and family in farming
Living in a remote area
Beans and frost
Resources:
Dang Good Produce FB
Dang Good Produce IG
Mylk and Hummus
Email Tangled Taproot with show ideas and comments
Tangled Taproot Podcast
Mylk and Hummus Instagram
Mylk and Hummus YouTube
Mylk and Hummus Facebook
...more
1h 8min
October 19, 2023Erin Luna of Black Rat Farms
In this episode, the team speaks with Erin Luna, a farmer, forager, and artist, who specializes in the fascinating field of natural dyeing, using her own harvest of plants, flowers, and herbs. Through her business, Black Rat Farms, Erin combines her agricultural knowledge and artistic skills to create naturally dyed textiles and accessories. She shares her agricultural journey, the complexities and challenges of natural dyeing, and the importance of sourcing high-quality materials. She also talks about her partnerships with Confluence Kombucha and Sandy Valley Brewing, where she supplies them with foraged and grounded herbs.
Most people only see the beautifully packaged, final food products at farmer’s markets and specialty grocery stores, but the Tangled Taproot podcast will showcase unique stories from small-scale midwestern farmers, entrepreneurs, and other thought leaders in regenerative agriculture. Guests will share their successes, challenges, and future goals for their own companies and for the sustainable farming industry. The podcast is brought to you by St. Louis-based sustainable food startup Mylk and Hummus, and hosted by M & H Founder John Cowan, Kitchen Manager and Recipe Developer Christin Jameson, and Jackson.
Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.
Discussion Points:
Combining farming, foraging, and art in natural dyeing
Exploration of the complexities and challenges of natural dyeing
Protein vs. cellulose fibers in dyeing
Importance of sourcing high-quality materials
Pros and cons of petroleum-based dyes
Unique characteristics of marigolds, black locusts, and straw flowers
Usage of these plants in dyes, brewing, and soap making
Natural dyeing classes and an upcoming farm event
Erin combines her creative and agricultural passions in her work
The world of natural dyeing and its implications
Natural dyes and their longevity
Upcoming classes and farming events.
Resources:
Black Rat Farms
Mylk and Hummus
Email Tangled Taproot with show ideas and comments
Tangled Taproot Podcast
Mylk and Hummus Instagram
Mylk and Hummus YouTube
Mylk and Hummus Facebook
...more
1h 6min
September 27, 2023Rachel Greathouse of Greathouse Garden with Special Guest Paul Krautmann of Bellews Creek Farm
In this episode, the team speaks with food advocate Rachel Greathouse of Greathouse Garden, and experienced organic farmer Paul Krautmann from Bellews Creek Farm. The discussion covers small-scale organic farming, unique heirloom crop varieties, their cultivation methods, and the challenges and rewards of their industry. You’ll hear about the crucial role of organic farming in sustainability, the impressive yield that small plots of land can produce, and the importance of work-life balance for farmers.
Most people only see the beautifully packaged, final food products at farmer’s markets and specialty grocery stores, but the Tangled Taproot podcast will showcase unique stories from small-scale midwestern farmers, entrepreneurs, and other thought leaders in regenerative agriculture. Guests will share their successes, challenges, and future goals for their own companies and for the sustainable farming industry. The podcast is brought to you by St. Louis-based sustainable food startup Mylk and Hummus, and hosted by M & H Founder John Cowan, Kitchen Manager and Recipe Developer Christin Jameson, and Jackson.
Founded in 2020 by John Cowan, Mylk and Hummus makes on-the-go, chickpea-based snacks that focus on flavorful hummus varieties and ready-to-drink plant-based lattes. Mylk and Hummus products nourish the physical and mental endurance needs of today while considering environmental goals for the future. At Mylk and Hummus, plant-based food is made with ingredients proudly sourced through sustainable and regenerative agriculture where farming principles and practices enrich soils, restore watersheds, and lead to healthy ecosystems. The company operates on these principles to significantly reduce our carbon footprint and contribute to the reversal of global trends in climate instability, habitat loss, and the vitality of the natural world.

Discussion Points:
Discussion of small-scale organic farming with guests Rachel Greathouse and Paul Krautmann
Unique heirloom crop varieties and their cultivation methods
Insights from Paul's 30-plus years of farming and the industry's rules
Yield capacity of an acre of land and work-life balance for farmers
Personal journey of Paul and his wife, Nancy, in the world of organic farming
Regenerative agriculture and farming challenges
Growing winter squash and onions
Squash varieties and their uses
The importance of native crops in our diets and the complexities of winter squash
Unique heirloom crops and their importance in the St. Louis culinary scene
Farm expansion, community support, and storage challenges
Vision for the farm as a community learning space

Resources:
Greathouse Garden IG
Greathouse Garden FB
Bellews Creek Farm FB
Mylk and Hummus
Email Tangled Taproot with show ideas and comments
Tangled Taproot Podcast
Mylk and Hummus Instagram
Mylk and Hummus YouTube
Mylk and Hummus Facebook
...more
1h 10min

FAQs about Tangled Taproot:

How many episodes does Tangled Taproot have?

The podcast currently has 20 episodes available.