In this episode, urban farmer Mary Densmore of Bee Simple City Farm shares her unique journey from an eye-opening trip to Nicaragua, to starting a farm in St. Louis to becoming a vital part of the community and exploring the world of urban farming. She discusses the magic of microgreens, the art of beekeeping, and the sustainable techniques she uses to grow nutrient-dense greens. The episode explores the astonishing number of bees it takes to make a teaspoon of honey and gives a sneak peek into the day-to-day workings of Bee Simple City Farm. Mary gives us a fascinating insight into the unique world of urban farming.

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:

Resources:

Bee Simple City Farm

Bee Simple City Farm Instagram

Bee Simple City 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

In this episode, Henry Hellmuth from Ozark Forest Mushrooms, a family-owned mushroom farm in Missouri, delves into the world of mushroom growing and production. He shares insights into the unique conditions that make his farm ideal for mushroom cultivation, the fascinating process of mushroom growth, and the diverse varieties they produce. The discussion also explores the increasing popularity of mushrooms during the pandemic, the sustainability of mushroom farming, and the rise of mushroom-based supplements. Henry and his family's commitment to the business and their integration into the local restaurant scene are also highlighted.

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:

Resources:

Ozark Forest Mushrooms

Ozark Forest Instagram

Ozark Forest Facebook

Henry Hellmuth 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

In this episode, our guest is Crystal Stevens, an herbalist, educator, author, and farmer who co-runs Flourish Farmstead with her husband, Eric. You’ll hear about Crystal's journey from Colorado to St. Louis, her transition from simple vegetable farming to a diversified operation that includes medicinal herbs, agritourism, and education. Crystal also shares the story of her father's terminal lung cancer diagnosis in the early 2000s, which led her to explore natural remedies and healing practices. Other topics include her partnerships, her apothecary offerings, her book "Your Edible Yard," and her impact on farming and healing.

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:

Resources:

Flourish Farmstead

Flourish Farmstead IG

Flourish Farmstead Workshops

Grow Create Inspire Shop IG

Old Bakery Beer Company

Herbarium Teas

United Plant Savers

Natural Resources Conservation Service

Mac’s Local Eats

Ruby Wren Eclectic Boutique

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

In this episode, we’re joined by Jeff Adams, Manager of Theodora Farms in Godfrey, Illinois. Theodora is the first USDA-certified organic farm we’ve covered on the show. Jeff discusses the sustainable and innovative farming practices employed on their 30-acre property, their unique land management methods, overcoming soil challenges, adapting their business model towards sustainability and wholesale distribution, and the importance of work-life balance in farming. We also explore the impact of COVID on their business, their crop variety, and insights into the operations of their farm store.

Theodora Farms grows USDA Certified Organic vegetables and herbs for the Illinois Riverbend Region and St. Louis Metropolitan Area. Their onsite FarmStore is open to the public and stocked with fresh produce and other local food.

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:

Resources:

Theodora Farms

Theodora Farms IG

Theodora Farms FB

Mac’s Local Eats CSA

SARE.org

Perennial City Compost

Ole Tyme Produce Distributor 

Find Your Farmer

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

In this episode, Amy Cloud, of Three Rivers Community Farm, shares her journey from growing up on a farm and hating it, to a corporate job in Chicago, to organic farming with her family, owning and operating Three Rivers Community Farm in Elsa, Illinois. Amy has now been in the organic farming industry for 17 seasons. The discussion explores the challenges and rewards of sustainable agriculture, including the Community Supported Agriculture (CSA) model, regenerative practices, and the importance of soil building. 

Three Rivers Community Farm, owned and operated by Amy Cloud and her husband José Lara, is located in Elsa, Illinois. The organic farm offers a Community Supported Agriculture (CSA) model, providing locally sourced, nutritious produce to its members. The farm has a strong commitment to regenerative agriculture and soil health, using cover crops and compost to replenish nutrients in the soil. In addition to selling their produce at the Tower Grove Farmers Market and their on-site farm stand, Three Rivers Community Farm also offers a plant sale and hosts events to connect with their local community.

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:

Resources:

Three Rivers Community Farm

Three Rivers 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

Welcome to Part II of our discussion with small-scale farmer Jeff Suchland, owner of Alpacas of Troy. In this episode, Jeff shares the journey of creating authentic, global sausages using exceptional pork from his farm. Jeff set an ambitious goal of crafting a sausage offering from each of 200 different countries, and you'll learn about his farming practices, sourcing non-GMO, high-quality spices, and reviving traditional techniques and ingredients. Get ready for a flavorful adventure into sausage-making and farming practices.

Alpacas of Troy is a family-run operation with pigs, fainting goats, chickens, turkeys, peacocks, horses, and of course alpacas. The farm is located in eastern Missouri north of St. Louis, and in addition to the “Brats of the World” business, also produces yarn for felted and knitted products, all of which are made from the alpaca fiber grown and spun on the farm.

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:

Resources:

Alpacas of Troy

Brats of the World

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

In this episode, Jeff Suchland from Alpacas of Troy shares his family's journey into small-scale alpaca farming and their transition from cattle farming. He discusses the profitability of alpaca farming and the benefits of alpaca fiber for those with allergies. We delve into the process of turning alpaca fiber into yarn, as well as the challenges of milling fiber for other people. Jeff shares how his family vertically integrated their farm by establishing their own mill, giving them more control over their products. The discussion also touches on the unique farming strategies used for predator protection, such as using goats and hogs to keep mountain lions away.

Alpacas of Troy is a family-run operation with 15 alpacas and other animals such as fainting goats, pigs, chickens, peacocks, and horses. The farm is located in eastern Missouri north of St. Louis and primarily focuses on the production of yarn and felted and knitted products, all of which are made from the alpaca fiber grown and spun on the farm.

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:

Resources:

Alpacas of Troy

Brats of the World

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

In this episode, we’re talking everything biodynamic farming with guests Autumn Sij and Dave Blum of Such and Such Farm. 

Such and Such is a 120-acre homestead near DeSoto, MO specializing in sustainably grown produce, responsibly raised animals, and other cool stuff. Founded in 2011, Autumn and Dave started with no previous farming experience; only the dream of living a better life. Dave works with inanimate objects (buildings, construction, etc) and Autumn works with the living (plants and animals). With the help of friends, mentors, and crew, Such and Such Farm has grown into the only “custom/boutique farm” in the St. Louis area, serving the community’s restaurant chefs. 

You’ll hear about the learning curve the couple experienced while getting their farm started, how they use/reuse/sell every type of product and byproduct created by the animals and plants to be truly sustainable, and their journey to becoming a ‘boutique’ farm. 

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:

Resources:

Such and Such Farm

Such and Such Farm on FB

Such and Such Farm on 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

In this episode, our guest is Rosalie Truong, Chief Farmer and Owner of Grand Army Farm in Labadie, MO. Rosalie was raised in Vietnam and France, and came to the U.S. for medical school, to complete her MD and Ph.D. degrees at Washington University. Her farming career started with Angora rabbits, which was soon followed by acquiring her current animal roster of 500 chickens (20 different breeds), 200 ducks, 60 geese, 50 goats, quail, rabbits, farm cats, and a dog on 90 total acres.

You’ll hear about Rosalie’s relationship with food and preparation that began with her family in Vietnam, which progressed to providing unprocessed food such as eggs, rabbit meat, quail, duck, goose, and chicken to local farmers' markets and restaurants in Missouri. Rosalie is also the artist behind all the dyed socks, gloves, and silk scarves created from the angora wool fibers she gets from her rabbits and goats. 

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:

Resources:

Grand Army Farm

Grand Army Farm on Facebook

Rosalie Truong on 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

Photo Credit: Michael Kilfoy

Welcome to the Tangled Taproot podcast, brought to you by St. Louis-based sustainable food startup Mylk and Hummus. Your hosts are M & H Founder John Cowan, Kitchen Manager and Recipe Developer Christin Jameson, and Jackson Seiff. 

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.

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.

Resources:

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