8 years ago I met Rainer Krumsiek and I couldn’t be happier to 8 years later consider him to be a dear friend.

What Rainer has done for me and my understanding of farming, animal welfare, and what really good animal protein looks, feels, and tastes like, his impact on me has been immeasurable. I initially know of Rainer and his late Wife Gigi through the Eat Wild website where they “to promote the benefits—to consumers, farmers, animals, and the planet—of choosing meat, eggs, and dairy products from 100% grass-fed animals or other non-ruminant animals fed their natural diets.” Little did I know that this website would lead me to not only purchasing 90% of my animal proteins from such an incredible source but also a friendship that inspires me every single day.

Sitting down with Rainer to record this episode was a treat, but not too far from the regular conversations that we have every time we meet up, the only difference was this time we had a few microphones and a camera. Rainer stayed true to his message despite the added technology to the conversation. Rainer shared his very real opinion, his motivations, his resources and his visions for our agricultural future.

Like most of the farmers out there, Rainer works tirelessly to help bring incredible food to his customers, and you can hear in this episode the very real challenges he, and others like him face to keep the farm up, running and financially viable.

 

Please support our local farmers and don’t forget to LIKE, SHARE & SUBSCRIBE to Half A Dozen Hospitality Podcast

 

IN THIS EPISODE YOU’LL LEARN:

What it takes to keep a farm running

The positive benefits of introducing livestock to the land

How important soil health is

What challenges a livestock farmer faces

The impact of supporting your local farms

TUNE IN NOW

QUOTES:

“So we sold all of the haying equipment and custom grazed, and that was the best that we could do for the land.”  (7:26)

 

“That is the secret with all of these animals, whether it is chicken or pigs, or cows. Eighty to ninety percent of what they eat they poop out.” (11:49)

 

“A very big part of that. We lived in town, a town of 500,000 people in Hanover . Every weekend, and later on when I went to school, every school holiday I’d spend at my grandparents place.” (23:33)

 

“We create areas in the forest where, you look at the brush and what is growing there and you’ll know there is better topsoil” (34:22)

 

“... and can farm, because then the old guy can say ‘O.K I can let go’.’” (45:38)

LINKS:

 

Tickets to THE HALF A DOZEN DINNER SERIES VOL 3

 

Find out EVERYTHING you need to know about Big Bear Ranch  HERE

 

Follow Big Bear Ranch  Facebook

 

Hanover, Germany

 

Horsefly, BC

 

Hobby Farm

 

BSE Disease

 

Ranching For Profit School

 

Topsoil Health

 

Rudolf Steiner

 

Gabe Brown, Dirt to Soil

 

Half A Dozen Dinner Series

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At [email protected] To Let Us Know Who And Why

“There is just something about the energy in a kitchen, it just sucks you in.”

 

If you are in the restaurant industry, or if you’ve ever eaten in a restaurant, you need to watch this documentary. Dish Pigs, the awesome documentary shot by the team at Endorphin films follows three personalities as they work in an environment that others wouldn’t dare take part in. The film follows Claude, Shawn, and Ali as they share their own unique stories and why they choose this line of work, why they choose to wash dishes to earn money, and those stories couldn’t be more real and intriguing.

 

I had the opportunity to sit down with Producers Christina Clark and Jon Deitcher the two visionaries (plus their awesome crews) behind the creation of this film and learn more about how this film even became a thing and also dive deep into what they themselves learned about this industry through the creation of this film.

 

Dish Pigs provides such a great peak into a world that so few of us ever get to experience, and I would be very surprised if this film alone helps to create a positive shift in our industry where we see the Ali’s, Claude’s and Shawn’s of the world getting more recognition, more support, and a mention when it comes to reporting on the success of a restaurant.

 

IN THIS EPISODE YOU’LL LEARN:

What it is like trying to film in a dishpit

How to send a GoPro safely through a dishwasher

The harsh realities of some restaurant kitchens

What it’s like having millions of people watch your work

What is next for Endorphin Films

TUNE IN NOW

QUOTES:

“Dish Pigs is a documentary about dishwashers. The humans, because we often get people thinking it’s about the machines.”  (4:24)

 

“If you want to meet the interesting people in the restaurant industry you’ve got to go beyond the closed doors.” (4:48)

 

“I think validation, a little bit, and also I feel very proud.” (12:52)

“A thousand percent, and you see it, I mean I watched it the most at Bremner, they’re a really tight knit team.” (24:58)

 

“Get to a mountain, get to the ocean, go for a hike.” (54:55)

LINKS:

 

Tickets to THE HALF A DOZEN DINNER SERIES VOL 3

 

Find out EVERYTHING you need to know about Endorphin Films  HERE

 

Follow Endorphin Films  Instagram

 

Shuckers

 

Bremner Restaurant

 

Danny Smiles

 

Danny Meyer

 

Conventional Work

 

Half A Dozen Dinner Series

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At [email protected] To Let Us Know Who And Why

As a Restaurant Consultant I am constantly looking for new ways to assist my clients to improve their businesses. Always looking for innovation, new ideas, and challenging theories that will help my clients grow. I talk a lot about it on my podcast as well in my one on one meetings, let’s borrow the winning ideas and practices from successful business both in and out of our industry. Let’s learn from others, especially their mistakes. We can learn so much from all that is around us. Especially with technology at this moment making everything so accessible, we see companies and individuals sharing free content that when sifted through you’re likely to find some gems. I have been lucky enough to find such gems and tweak them where needed to make them applicable to my business and my clients.

On this podcast you’ll hear mention THE POWER LIST as shared by Andy Frisella of MF CEO Podcast. This simple yet impactful exercise and daily system can literally transform your business in a matter of days from one that is passive to one that is aggressive, or from a business that is surviving to one that is thriving.

The concept is simple and you will hear me break it down quickly in this short episode.

In this episode you will learn:

- The difference between “goals” and actionable items

- How to adopt this system into your business and personal life

- The key habit of writing things down

- How to define your success

- The power of intention and execution

 

LINKS:

 

Tickets to THE HALF A DOZEN DINNER SERIES VOL 3

 

Find out EVERYTHING you need to know about me  HERE

 

Follow Me   Facebook | Instagram | Linkedin | Twitter

 

Bill Gates

 

MF CEO

 

The Power List

 

Danny Meyer

 

Sweet Green

 

Half A Dozen Dinner Series

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At [email protected] To Let Us Know Who And Why

This was fun.

I write down a lot of my goals, and one of the many that I have was written on my whiteboard in my bedroom where I would see it every single day. It read, “Be a GUEST on someone else’s podcast”. After about roughly 40-50 episodes of my own on The Half A Dozen Hospitality Podcast I was looking for an opportunity to spread my message even further, and so I wrote this goal down and emailed everyone who had a podcast that was somehow aligned or semi-aligned with me, what I am doing, and my industry. Guess what happened? Nothing. Zero. Literally crickets. I didn’t receive one reply and while that was tough to digest I knew somehow some way it would happen, I just had no idea when. Cut to today, May 31st 2019, one day from my VERY FIRST PODCAST EPISODE and I have now not only guested on a total of 4 podcasts (Zero To Here, Try It Like It, Your Hidden Talent Podcast , Awaken The Awesome) which is amazing AND it happened, but now I am guesting on my own show.

 

That’s right, the latest episode, in celebrating year 1 of my podcast literally just around the corner I am releasing my “Get To Know The Host” episode where I sat down with my friend Devon Doolling (she was on episode 50) and we switched roles! Devon played the host and brought some awesome questions, while I sat back and fielded those questions as best that I could. I had a really fun time recording this episode with Devon and feel super grateful that she took the initiative to make this all happen.

 

This is a super fun episode and I know you guys will enjoy this one as it is completely different and it gives you more insight into me… in case you were interested.

 

IN THIS EPISODE YOU’LL LEARN:

My “LAST MEAL”. What I am eating, who is it with, where is it and what music is playing

Some of my biggest influences

My goals

How I stay motivated

What is next for the dinner series, the podcast and my consulting work

TUNE IN NOW

QUOTES:

“When you first asked that question I was picturing a beach”  (8:38)

 

“Confidence in me to jump into this, I mean opening my own consultancy business” (17:07)

 

“And then from that it afforded me the ability to have the conversations to say ‘Hey would you be open to donating’?”” (23:11)

 

“Goals that would probably make you laugh, because they probably sound unachievable.” (35:20)

 

“I don’t ask clients to be ignorant to what could happen, we spend time, on what I call the anticipation playbook .” (46:33)

LINKS:

 

Tickets to THE HALF A DOZEN DINNER SERIES VOL 3

 

Find out EVERYTHING you need to know about me  HERE

 

Follow Me   Facebook | Instagram | Linkedin | Twitter

 

Opening A Restaurant

 

Starting A Podcast

 

Marketing Yourself

 

Use A Podcast To Grow Your Business

 

On The Rocks Ice

 

Half A Dozen Dinner Series

 

Ignoring The News

 

Get A Mentor

 

Chase The Whimsies

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At [email protected] To Let Us Know Who And Why

I would say she has a quiet confidence and a undeniable passion for her practice. I left Earth Apple Organic Farm a few weeks ago think just that. After spending a few hours with Shirlene Cote it was obvious to me that not only did I just get to spend time with a truly grounded and special human, but I was given the opportunity yet again to learn from someone how knows so much about a topic I am becoming more and more intrigued by. Farming found Shirlene, or Shirlene found farming in a very serendipitous way and she hasn’t looked back. With her small stature you wonder how she manages to move equipment, feed, and other heavy objects that the farm throws at her, but her approach to the physical seems to be the same as the mental. A very obvious “I’ve got to do this” attitude. Sitting down with Shirlene was an absolute pleasure and I feel so lucky to now consider her a friend.

 

I am confident you will all enjoy this episode as much as I did putting it together.

 

IN THIS EPISODE YOU’LL LEARN:

How crying alone in a field can be a powerful motivator

When investing in yourself pays off

The truth about being a farming from Shirlene’s perspective

How her farm operates

Why she recommends kissing a frog

TUNE IN NOW

QUOTES:

“One of the biggest concerns that I saw happening was the average age of farmers being retirement age.”  (5:03)

 

“I kept that job part time for the first couple years and then realized it was not going to be possible to pursue farming without it being a full-time endeavor” (17:42)

 

“Because it is not easy to teach new people and go through that every single year” (26:43)

 

“I’d say that is where my roots are, literally.” (34:17)

LINKS:

 

Tickets to THE HALF A DOZEN DINNER SERIES VOL 3

 

Find out EVERYTHING you need to know about Earth Apple Organic Farm  HERE

 

Follow Shirlene Cote  Facebook | Instagram |

 

Wildlife Biology

 

Naturalist Internship

 

Environmental Education

 

Ecological Education

 

Simon Fraser University

 

Farming Employment

 

Types of Grass

 

Organic Farming

 

Canadian National Food Policy

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At [email protected] To Let Us Know Who And Why

What started as essentially a summer gig, to help pay for schooling slowly turned into a legitimate passion and career for Kelsi Paul of Taves Farms. Kelsi comes across about as honest and hardworking as they come, and from what I’ve learned those are two extremely valuable characteristics when it comes to working on a farm. Kelsi seems to have a keen interest and a drive to be working with food, and with the public as she helps to grow the brand that is Taves Farms, and she is seemingly doing an awesome job at it to date. Growing with the business Kelsi has held down many different roles and worn many different hats but all the tasks and roles that she takes on she does it with the focus and style that we all should look to embody when we take on a new challenge. Embracing the opportunity to learn has paid dividends for Kelsi, and seeing that she is a Prairie girl, the farm life it unmistakably in her blood.

 

Kelsi’s appreciation for the life that she’s living and the job that she has with Taves Farm is truly refreshing and a story that you will not want to miss.

IN THIS EPISODE YOU’LL LEARN:

Kelsi’s TOP 3 favourite items that the farm produces

Her favourite fall time treats

The importance of food in Kelsi’s life

What GLASS CIDER is

How Kelsi eats when she travels

TUNE IN NOW

QUOTES:

“As I continued on working for the farm, year after year I was given more and more responsibilities. I started off just doing farmers markets for them. ”  (5:43)

 

“Someone who is excited about local produce, that’s definitely someone we are interested in (working with)” (15:56)

 

“Oh when I was in Antigua I got to eat, I think it was carribean anteater?!?” (25:30)

 

“They had their own horses and stuff, and they ended up taking me out for a night on the town!”  (51:47)

LINKS:

Tickets to THE HALF A DOZEN DINNER SERIES VOL 3 

 

Find out EVERYTHING you need to know about Taves Farm HERE

 

Follow Taves Farm  Facebook | Instagram | Youtube

Boston Terrier

Vancouver Farmers Market

Antigua

Conscious Eating

Local Ethically Raised Animals

K&M Farms

Conventional Farming

Culture Craft Kombucha

The Greater Vancouver Food Bank

 

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At [email protected] To Let Us Know Who And Why

As passionate as they come, Veronik Campbell is an absolute gift when it comes to our food culture. With a background in agricultural business and environmental sciences Veronik has a wealth of knowledge that she was kind enough to share on this podcast. Her experience and smarts don’t start and end with this podcast, she is constantly using that knowledge, paired with passion to assist in moving our food systems forward. As the head of the extremely beautiful and unique UBC Farms, Veronik and her team work to not only learn from what the farm shares with them, but there is also a big focus on getting the local community involved in any and every aspect of the farm, and therefore the local food system. Her approach to our reality is one in which I find very refreshing, and extremely honest. In recording this podcast I learned so many new things from Veronik, but I think the most important was the true power of what a community can do and accomplish, no matter how big or small that community is.

 

I am confident you will all take something from this episode and please do reach out to myself of Veronik if you have any questions that weren’t answered on the podcast.

IN THIS EPISODE YOU’LL LEARN:

Why Veronik is thrilled to annoy people every day about food

Her ONE message for everyone when it comes to food systems

The issue with organic foods

What we can all do to be more progressive with our food education

How to translate knowledge gained from the University and farm

TUNE IN NOW

QUOTES:

“Because you see the scale of the issue, you know, the classic example that I probably gave you last time was I work on an organic farm, and organic to an extent is doing a lot of amazing things... ”  (12:21)

 

“Look at the food you just had. In a life, an era where we all go way too fast.” (22:56)

 

“To me that speaks to the one percent, and I am like ‘So what?!’. The day you decide you’re tired of serving goat or lamb...” (29:35)

 

“It is not just to have people pay more, but for me there is something else.  (54:54)

LINKS:

 

Tickets to THE HALF A DOZEN DINNER SERIES VOL 3

 

Find out EVERYTHING you need to know about UBC Farms  HERE

 

Follow Veronik Campbell  Facebook | Instagram | Linkedin

 

UBC Farm

Vancouver Farmers Market

Farm Folk City Folk

Food Cultures

Food Solutions

UBC Food Symposium

Growing Chefs

Organic Farming

Canadian National Food Policy

Farm To Cafeteria Canada

 

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At [email protected] To Let Us Know Who And Why

An inspiring farmer who does not sugarcoat seemingly anything, Lydia Ryall the owner of BC’s Cropthorne Farm was refreshing to sit down with on the podcast. Perhaps it was due to the fact that she just became a new Mother, again, just days before we recorded this episode that had Lydia speaking so candidly with me, or perhaps that is just how she is. Regardless I truly enjoyed my time spent with Lydia out at Cropthorne Farm a few weeks back. Lydia’s story is an inspiring one that proves with the right mix of mindset, work ethic, and an extremely solid support system you can truly accomplish anything. Lydia’s hard work has allowed for her business to grow at an impressive rate and due to the farms success the local community has the opportunity to try some of the most incredible produce that our terrior has to offer.

 

Here is to ALL of the farmers out there who are working so hard to bring our communities great healthy options and thank you Lydia for making time for this show.

IN THIS EPISODE YOU’LL LEARN:

How quickly foul can eat $5000 worth of kale

The realities of being a Mom, Business Owner, Wife, and Farmer all at once

The importance of your attitude and outlook

The types of restaurants your local farmer likely enjoys

Recognizing room for improvement in all aspects of life

TUNE IN NOW

QUOTES:

“It’s not easy. The day to day things is not easy, there is a lot of stress.”  (8:02)

 

“It is the relationships with have with our customers whether at the markets, or here because we have a farm stand here., or our CSA members, I can’t say those relationships aren’t important, because they are, but I honestly just love being out on the tractor ” (19:31)

 

“One of the other reasons I decided to have kids, and it was extremely selfish, but um, I have a hard time stopping.” (23:23)

 

“Give it another 10 years, um if you look at the great farmers in our area, that is what they are measuring”  (53:14)

LINKS:

 

Find out EVERYTHING you need to know about Cropthorne Farm  HERE

Follow Lydia & The Farm  Facebook | Instagram 

 

Joel Salatin

Vancouver Farmers Market

Savio Volpe

Pilgrimme Restaurant

Kissa Tanto

Ste Marie Design

Lone Wolf Bakery

Culture Craft Kombucha

Union Gospel Mission Vancouver

Fraserland Organics

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At [email protected] To Let Us Know Who And Why

The touching stories continued when I sat down with Jeremy Hunka a few weeks back. As the person in charge with Media & Public Relations for the UGM, Jeremy was a wealth of knowledge that was more than willing to help to educate me on everything that is the UGM and why it exists. The numbers are staggering and the stories at times can be incredibly difficult to digest. Even with these very heavy stories Jeremy and his team are able to show up, day in and day out and create a welcoming place for those in need in this community.

Here is, yet again, to putting healthy foods into the mouths of those who are less fortunate and to creating more conversation, and dialog around these very real and pressing issues.

IN THIS EPISODE YOU’LL LEARN:

How the Union Gospel Mission helps those in need

Some staggering stories from those who have been through the UGM’s system

Who needs our help most

Why something like the UGM even exists

How you can help make a difference today.

TUNE IN NOW

QUOTES:

“In this small quadrant of the city, the child poverty rate is 80%. 8 out of 10 kids in this area are below the poverty line.”  (9:46)

 

“A meal costs us $3.29, so every $3.29, we can provide a meal. We serve 800 of them daily. ” (13:55)

 

“He also had a fear of people, largely stemming from some of that history.” (19:25)

 

“We are seeing more women and families, specifically single mothers, who because of the affordability crisis, rents just keep going up, are finding themselves more and more likely to lose their home .”  (27:42)

LINKS:

Find out EVERYTHING you need to know about Union Gospel Mission  HERE

 

Follow Jeremy Hunka  Facebook | Instagram |  Twitter | Linkedin

Alcohol & Drug Recovery Program

Career Counselling

Kids & Family Support

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At [email protected] To Let Us Know Who And Why

When I decided to take on the Half A Dozen Dinner Series I was unaware of the work it would involve but even more unaware of the education I was about to receive. In partnering with local food based charities I’ve been blessed to learn more stories of people in my community that are doing awesome work to help those in need. This episode was nothing short of an education as I sat down with three pretty incredible human beings to discuss how we as a community at large can positively impact those of us that are less fortunate. Meeting with, Sandra, Jen, and Peter I was intrigued to learn more about the FRESH TO FAMILIES FUND, an expansion on the exiting BC Farmers Market Nutrition Coupon Program and not only how it works, but also who it impacts. I am motivated by conversations such as this and meeting people like these three that our community is in good hands. While we still need to give more attention, time, effort and funds to causes such as this I am positive we are on the right track.

Here’s to putting healthy foods into the mouths of those who are less fortunate and to creating more conversation, and dialog around this very real and pressing issues.

IN THIS EPISODE YOU’LL LEARN:

How YOU can help support low income families in the local community

Why this program exists in the first place

Who is impacted by this program and others like it

Where each dollar that is donated goes

How this also positively impacts local farmers as well

TUNE IN NOW

QUOTES:

“We operate a program that runs provincially, that you are participating in and contributing to. The Farmers Market Nutrition Coupon Program, it’s been around since 2012.”  (4:59)

 

“They know how to prepare it, they’ll ask you next week whether or not they liked what you suggested ” (15:57)

 

“Because of the way that our program is run, they may not be in the program next year, they may not qualify for the program anymore so if there was a way to make it run all year long, that would be wonderful” (26:58)

 

“I guess it’s how you define “education”, I do a lot of promotions, and I feel like every time I promote a Dairy Farmer or a new vendor makes kombucha or whatever, that that is an opportunity to talk about food.”  (34:52)

“The one thing that comes up is that you have to do a bike trip through Europe”” (46:47)

LINKS:

Find out EVERYTHING you need to know about Fresh To Families  HERE

Follow Vancouver Farmers Markets  Facebook | Instagram |  Twitter

Dualism

Aurora View Farms

The Greater Vancouver Food Bank

The Salvation Army

Whole Foods

The Half A Dozen Dinner Series

Live Instagram Demo, How To

UBC Farm

Healthiest Babies Possible

Who Do You Want To Hear From The Hospitality Space Featured On The Half A Dozen Hospitality Podcast?

 

Email Us At [email protected] To Let Us Know Who And Why