Eli Kulp and Christopher Plant visit Pocono Organics during their massive Food Forever event and sit down with multiple farmers and agricultural geniuses to talk about the future of food production and how we can go beyond sustainability. Food Forever is a communications campaign, which started in 2017, to raise awareness about what crop diversity is and how everyone around the world is connected to and benefits from agricultural biodiversity. Eli and Christopher sit down with Ashley Walsh, Cierra Martin, Jeff Moyer and Erik Oberholtzer.

Ashley Walsh is the owner of Pocono Organics and talks about how she got into organic farming, working with Food Forever and Rodale and the creation of her immense organic farm, the home of three story greenhouses. 

Cierra Martin is a representative for The Crop Trust, the creators of the Food Forever campaign. The Crop Trust is an international organization with a mission to safeguard crop diversity for food security. The Crop Trust supports a network of genebanks with are facilities for tasking with conserving and sharing seeds. They're making sure this diversity stays alive at the seed level, but they're also packaging it up and shipping it around the world for breeders that use it every day. 

Jeff Moyer is the CEO of Rodale Institute. “Widely recognized as the birthplace of the organic movement, Rodale Institute is a nonprofit dedicated to growing the organic movement through rigorous research, farmer training, and consumer education.” Jeff talks about the importance of regenerative organic agriculture, farming not just organically and sustainably, but with the future of the soil in mind, and the recently released White Papers. The White Papers are a report on climate change and how a shift from cash crops to cover crops could actually reverse our carbon emissions by putting carbon back into the soil.

Erik Oberholtzer is a chef, entrepreneur, and co-founder of Tender Greens. He is on the Rodale Board of Directors and is a leader of the food forever experience, helping to connect Rodale with The Crop Trust. He discusses the importance of building transparent supply chains, new organic certification regulations, and the nutritional and environmental importance of organic agriculture.

On the first episode of Season 2 of The CHEF Radio Podcast, we join Chef Eli Kulp at a live event at The Viaduct in Philadelphia. He talks with former mayor Micheal Nutter about the importance of the restaurant industry to the life of a city. They also discuss how anyone can support up-and-coming chefs of color, and/or those struggling in the wake of COVID-19.

In part two of host Eli Kulp's conversation with restaurant critic Craig LaBan, we discuss the ins and outs of the critique cycle that new restaurants go through. We also give an inside look at the intricate dance of The Critic and The Chef, culminating in the saga of the short rib bone.

In part one of our two part season finale, we talk with Craig LaBan, restaurant critic for The Philadelphia Inquirer. We discuss navigating the re-opening of the restaurant business, the winding road that brought Craig to his profession, and the responsibilities of journalists, owners and restauranteurs in establishing a more equitable future for people of color in the Food and Journalism industries.

Chef Tom Hunt is a self described Eco-Chef who is focused on reducing food waste. We talk with Tom about cooking from home, food sustainability, and his new cookbook, Eating for Pleasure, People & Planet.

Tom has a weekly column in The Guardian called Waste Not and is the founder of Poco Restaurant in Bristol, England where they serve climate friendly cuisine. He is also the host of The Chef's Manifesto, a podcast about cooking climate friendly cuisine.

Accomplished chef, Mario Carbone joins us for a conversation about understanding the value of hard work, growing a global fine dining restaurant group and how his Italian American upbringing in Queens New York has translated to major success with his restaurants Carbone, Parm, The Grill, Santina restaurant and more.

Mario is one of the founders of Major Food Group (MFG), a new breed of restaurant group seeking to operate restaurants that are respectful of the past, exciting for the present, and sustainable for the future. 

We discuss how we can use this moment to build a more equitable business when it comes to gender, race, and wage discrimination; why our collective goal must be to evaluate the impact we have on the environment; and how to use this as an opportunity to re-evaluate our role in the industry of food.

Host Eli Kulp is joined by James Beard Award winner, Chef Nina Compton of Compère Lapin, Top Chef Alum, Chef Jennifer Carroll of Spice Finch, Jamila Robison, Food Editor for The Philadelphia Inquirer, and Chef Elijah Milligan of Cooking for the Culture.

We discuss why OUR CHOICES MATTER, how we can do better in our industry as a whole, and if we have a greater impact on the environment through sustainable practices.

Host Eli Kulp is joined by chef Tom Hunt of Chefs' Manifesto and Sustainable Development Goal, food editor Kate Krader of Bloomberg Green, Nicole Marquis of HipCityVeg, and farmer Ian Brendle of Green Meadow Farm.

We discuss the importance of social impact and community leadership in restaurants as we begin to rebuild our livelihoods after COVID-19.

Host Eli Kulp is joined by Mike Solomonov of Zahav, Erik Oberholtzer of a Tender Greens, and Ryan Smith of Staplehouse in Atlanta.

Stephanie Izard is an American chef residing in Chicago, Illinois, best known as the first female chef to win Bravo's Top Chef, taking the title during its fourth season.

Host Eli Kulp talks to Stephanie about balancing her life as a Chef, owner of multiple restaurants, and a mother. They also discuss how the restaurant industry in Chicago is dealing with the Covid-19 Pandemic.