With Bowl and Spoon

Alexis (Lex) Williams, the founder of Earth Offerings Garden Consulting and Installation, is at the forefront of a new generation of eco-activists. Her journey from a suburban upbringing in Natrona Heights to becoming a passionate advocate for sustainability and nature connection in urban environments is transformative.

Earth Offerings GCAI, now in its second year, is based on Lex's desire to help people reconnect with nature in meaningful ways. The company specializes in creating personalized outdoor spaces that foster a deeper connection to the natural world, whether through native plant landscaping, raised bed installations, or container gardening solutions for urban dwellers.

In contrast to last week’s show, this episode showcases Lex at the beginning of her journey, embodying the passion and innovation of the next wave of eco-conscious entrepreneurs. 

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earthofferingsgcai.com @earthofferingsgcai @earthofferingsgardenconsultantingandinstallation

#earthofferingsgcai #withbowlandspoon #foodevolution #foodventures #happyeating  #localfood  #localfoods #pittsburghlocalfood #foodsystems #foodsystem #localfoodsystem

Mick Luber, the visionary behind Bluebird Organic Farm in Cadiz, Ohio, embodies the spirit of sustainable agriculture and self-sufficiency. As a trailblazing organic farmer, Luber has been a cornerstone of the local agricultural community for over four decades, demonstrating how self-sustaining farming can transform lives and communities.

Luber's approach to farming goes beyond mere food production. It's a philosophy of resilience and independence. In an era of economic and environmental challenges, Luber's approach offers a powerful reminder: food is the foundation of community resilience.

Mick Luber isn't just a farmer - he's a guardian of agricultural wisdom, showing us how to nurture ourselves, our communities, and our planet, one organic harvest at a time.

https://realorganicproject.org/directory/bluebird-farm/

https://grow.oeffa.org/

It's New Years Eve, the last day of 2024 and I'm cleaning up some bits and pieces from the year and I couldn't leave this behind! This episode is from the Total Solar Eclipse in April which we were lucky enough to attend.

Chris Balouris, Salonika Imports and retail store, & EVIA Greek Restaurant

Chris Balouris and his family own and operate Salonika Imports, a Greek wholesale and retail business in Lawrenceville, and EVIA Greek Restaurant in Bellevue. Food, culture, faith, and family are the cornerstones of his life, shaped by his upbringing in a Pittsburgh Greek household and his transformative first trip to Greece. At Salonika Imports, he offers a variety of authentic Greek foods, while Evia specializes in traditional Greek dishes, aiming to create an authentic dining experience that reflects the warmth and flavors of home-cooked meals shared with family.

www.salonika.net

www.eviagreek.com

#withbowlandspoon #foodevolution #foodventures #happyeating  #localfood  #localfoods #pittsburghlocalfood#foodsystems #foodsystem #localfoodsystem #salonikaimports #greekfood

Heather shares delightful stories from her childhood in Southern California, where she savored family traditions centered around fresh, flavorful food. Her journey has taken her across the country, from California to New York and Florida, before finally settling in Pittsburgh. It was here that Heather discovered not only her own craving for fresh salsa but also that of her friends! In our conversation, we explore her culinary roots, the inspiration behind her salsa-making journey, and her exciting plans for the future. Don't miss this flavorful celebration!

www.ochosalsa.com

Link to the SPC Local food report: https://www.spcregion.org/wp-content/uploads/2019/09/Local-Food-Report_Full-Report.pdf

The Columbian Exchange: https://www.smithsonianmag.com/history/alfred-w-crosby-on-the-columbian-exchange-98116477/

This week on With Bowl and Spoon, meet François Nadeau, the owner of Ontario's northern-most cheese company Fromagerie Kapuskoise Artisan Cheese, located in Kapuskasing, Ontario. François shares his journey into the world of cheese-making, which began during his travels in Asia where he discovered there was a serious lack of cheese. This experience made him realize how much he really needed cheese in his life! He signed up for preliminary training in Quebec, and did his intensive training in France. François discusses the challenges and triumphs he faced while establishing his shop in northern Ontario. He talks about the efforts to keep the terroir of the cheese through the naming process, which includes native names of places and landmarks like rivers and lakes.

At this year's Royal Agricultural Winter Fair in Toronto that just ended November 10th, François took home 5 awards for his cheeses, including a first place for his Fresh Chèvre Frais.

This episode offers a delightful blend of culinary insight, audio cheese tasting, and personal anecdotes that highlight the passion and dedication behind Fromagerie Kapuskoise.

#withbowlandspoon #foodevolution #foodventures #happyeating  #localfood

In this week’s episode we kick off our two-part series exploring the stunning province of Ontario, Canada!  This journey takes us to four of the five Great Lakes and as far north as there are roads, focusing on the beautiful Canadian landscape.

We decided on Ontario after a year of stagnation created an urge for adventure. Traditionally, our road trips led us south, but with the increasing summer heat, we decided to turn our sights northward. Our travels took us through picturesque towns like Guelph, Temagami, Englehart, Matheson, Timmins, Cochrane, and Kapuskasing, We traveled the TransCanada Highway, and explored Ontario’s Provincial Parks and campgrounds including Marten River, Kip-Kap-Iwan, and Kettle Lakes to name a few. We ate dumplings from a food truck on the side of the highway, swam in mineral spring-fed lakes and watched the milky way arch overhead every night. 

Join us as we recount these adventures and share insights from our unforgettable trip!

John is the Head of Growth & Marketing at Market Wagon, a home delivery service for local farmers and food makers. I first heard about Market Wagon from Lou the Pie Guy (season 3, episode 20) and wanted to know more. John is a mid-west guy, a hoosier, and a local food fanatic. We talk about his family growing up, his family now, and of course about the farmers and food makers who work with Market Wagon.

Chef Zach Keeshig specializes in progressive indigenous cuisine, sourcing from a very local area around Owen Sound, Ontario. His restaurant, Naagan, opens this month! He puts his money where his community is, and works with local, indigenous farmers, hunters, fishers, foragers, and growers to source ingredients for his always-changing tasting menu that is seasonal and connected to the land. We talk about food, foraging, and the importance of circular economy.

In this episode we visit the world of ecological landscaping with Chris Kosin, the owner of GaiaScape Landscaping. Chris's journey from the medical field to sustainable gardening showcases his innate desire to nurture, which he now channels into creating thriving urban ecosystems that nurture and create connections with people, plants, animals, insects, and the planet.

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