Shelley Wiseman shares her experience traveling the globe as a food editor for Gourmet Magazine and her joy hosting cooking classes, farm festivals and culinary vacations via the Farm Cooking School in Tutusville, PA. 

Stefanie Angstandt of Valley Milkhouse shares her passion for European style cheese making and her experience working on farmstead operations in France, Spain, and Turkey.  

Pierre Calmels of Bibou Restaurant in Philadelphia discusses the difference between French and American food culture and his experience cooking in France, New York, and Philadelphia. 

Little Baby's Ice Cream's Pete Angevine shares his story about leaving the music industry to start an artisan ice cream business using locally sourced milk and cream from Trickling Springs' grass-fed cows, how he and his team collaborate with other artists to create unique flavors, and where in the world he would go to taste ice cream.

Dave and Terry Rice of Clover Creek Cheese Cellar share their experiences making cheese and yogurt in Argentina, Iceland, Africa, and their own farm in Pennsylvania.

Terroir Wine Services' Lauriann Greene defines terroir as it relates to food and wine and shares experiences as a sommelier in France and Italy.

This trailer introduces you to the host and describes the Terroir Taste and Travel Podcast.