On this episode, we talk to Jill Gould of the Butter Meat Co. about being in relationship to our food. Relationship to our food is not just about knowing where it came from, but also the relationships we build around food, how food is intertwined in our relationships (like family recipes), and how it is connected to our relationship with the earth & world around us. As the owner of Butter Meat Co., a business selling dual-purpose beef, Jill is an expert on the cattle industry and takes us through the winding road of the cattle industry. Along the way, we hear her story of growing up in a farming community, her early exposure to cultural food perspectives leading to her first discovery of using a dairy cow for meat which led to her successful business today. We dive deep under the soil to talk about the environmental impacts of the meat/dairy industry (both good and harmful) in terms of soil health, carbon sequestering and climate change.

Jill gives us a sweet glimpse of her relationship with her Grammie and the powerful mentorship of this matrilineal elder in her family. She tells a sweet story about Grammie along with Grammie's sweet rolls and we learn how this woman's influence gives Jill the strength to be a woman with a powerful voice in the usually male-dominated meat business.

The Recipe starts at: 52:52

Recipe Download at: WomenInFood.net

Resources mentioned in this episode:

The Butter Meat Co.

The Butter Meat Co. Social Media Link: Instagram

The Good Meat Camp for Women

Become a member of the Women In Food Community at: WomenInFood.Net/Community

Missy's Farm Website: CrownHillFarm.com

Missy's Business Coaching Website: SpiritBizPeople.com

This week, I heard the very sad news of the passing of Carla Bartolucci. I've not met her, but her work has influenced my relationship with food in ways that ripple out to most people I connect with over food. Carla was the CEO and Founder of Jovial Foods (along with her husband) and responsible for bringing awareness of Einkorn wheat closer to the mainstream. Her journey with this original, non-hybridized wheat started with her daughter's intense gluten sensitivities combined with her passion for quality food straight from the source. I've invited my dear friend, Sage Lee, to join me in reminiscing about the impact Carla & Einkorn have had on us and to share a bit more about this delicious, unique wheat. Our love and prayers go out to Carla's family and the entire Jovial community. What is remembered, lives.

Resources mentioned in this episode:

Jovial Foods website (where you can learn more about Einkorn and purchase their entire line of products)

Carla's YouTube Video Series: "Mastering Einkorn Sourdough Baking"

Carla's Cookbook: "Einkorn: Recipes for Nature's Original Wheat"

Become a member of the Women In Food Community at: WomenInFood.Net/Community

Missy's Farm Website: CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com

This week's interview is with chef & urban gardener, Ari Botsford Cohen where we explore the many uses of papaya while chatting about vintage recipes, meat tenderizing, and how self-care can be a selfless act. Along the way, we'll learn more about Ari's story of food from her great-grandfather's cookbooks to her dad starting a farm and gardening. She is passionate about working with her clients as a private chef, re-awakening their enjoyment of food despite dietary restrictions and challenges. We 'geek out' about cooking with citrus, raising animals for meat, favorite childhood cookbooks, heritage culinary techniques, and learning the joys of growing food as well as cooking it. Ari shares with us her early start to self-care practices and how she sees the small daily acts of self care as an act that is selfless, giving to those around you.

Resources mentioned in this episode:

Ari's Social Media Links: Instagram Book Reference: "Putting Food By" by Janet Greene, Ruth Hertzberg & Beatrice Vaughan

More of Missy's Favorite Cookbooks

Become a member of the Women In Food Community at: WomenInFood.Net/Community

Missy's Farm Website: CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com

Today's interview is with farmer and food advocate, Allison Dehonney. Travel with us to the Caribbean where we learn how she makes the ubiquitous Callaloo— a sort of soupy-stew using indigenous Caribbean greens called dasheen.

Along the way, we'll learn more about Allison's story of food from her Trinidadian roots to her current home in Buffalo, NY where she works tirelessly to provide access to food, nutrition and food education for underserved urban communities. We 'geek out' about getting the max benefits of garlic, the secret to looking young, and what it's like to run BOTH her non-profit and for-profit organizations.

Allison gives us a behind-the-curtain view of the ups and downs of building a mission-based business and the challenges of sticking to that mission of food access while also keeping the lights on. We talk about the land knowledge carried by the BIPOC community and her work to help people of color repair their relationship to the land and thus to food.

This is a RICH interview with a woman who inspires me with her HUGE impact in the food justice space.

Resources mentioned in this episode: Urban Fruits & Veggies – Allison's Urban Farm & Food Education Business

Buffalo Go Green - Allison's non-profit dedicated to improving the pathways to nutritional success for underserved communities in Buffalo, NY.

Allison's Social Media Links: Facebook and Instagram

Leah Penniman- Soul Fire Farm & her book, "Farming While Black"

The Black Farmer Fund

Become a member of the Women In Food Community at: WomenInFood.Net/Community

Missy's Farm Website: CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com

Today I talk with Chef & Food Truck Owner, Jenny Castor. Learn how this former Ballerina finds herself going to Culinary School, saving her from severe depression and helping her re-invent her future. We talk about following joy, the gifts and challenges of perfectionism, creating stability in unstable times, bringing feminine beauty to food, how to roast turkey like a pro, and her idea of the "perfect bite." Along the way she tells of the BIGGEST Christmas surprise ever and shares her take on the Philippine confection with a recipe for Yema.

Recipe starts at: 57:56 Recipe Download at: WomeninFood.net Resources mentioned in this episode: Lucky Bee Kitchen – Jenny's Food Truck & Catering Business

Jenny's Social Media Links: Facebook and Instagram

How to become a member of the Women In Food Community: http://WomenInFood.Net/Community

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The written recipe and transcription of this episode can be found at: http://womeninfood.net/Podcast

Missy's Farm Website: CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com

My guest on Women in Food this week is Tanja Westfall-Greiter. Tanja is a farmer in the Austrian Alps. Her life principle is to make a positive contribution to the world, which she does through her food as well as her teaching. She's the founder of the International Women Farmers Group as well as writing and teaching about garden methodologies that she employs and their roots from women gardeners and traditional teachings. She's also an avid cook and lover of food, sharing with us how she eats from her garden throughout the winter months through the use of fermentation. We talk about her history from growing up on a Wisconsin farm to living in the Alps, terroir of foods, ways to enjoy winter squash, the history of women gardeners and more…

The Recipe starts at: 31:37

Recipe Download at: WomeninFood.net Resources mentioned in this episode: Tanjas Garten Website

Tanja's Social Media Links: Facebook and Instagram

International Women Farmers Network

Article: "Carrots & Terroir – A Unique Field Test"

How to become a member of the Women In Food Community: WomenInFood.Net/Community

The written recipe and transcription of this episode can be found at: WomenInFood.Net/Podcast

Missy's Farm Website: CrownHillFarm.com Missy's Business Coaching Website: SpiritBizPeople.com

My guest on Women in Food this week is Jessica Arends. Jessica is the Executive Chef for Six Friends Cabernet, a restaurant featuring New York made wines paired with fresh local cuisine.

Jessica brings together her experience cooking in three different countries and working in a large range of food businesses to express her passion for farm-to-table delights. Besides the restaurant, her current adventure includes starting an Artisan Sausage business with her husband where they bring a passion for locally raised meats to the world-wide array of sausage traditions.

We talk about some of her travels, her experiences in male-run kitchens, learning to cook beside her grandmother, and share a recipe for you to make Maple-Blueberry Breakfast Sausage at home…

The Recipe starts at: 34:48

Recipe Download at: WomeninFood.net

Resources mentioned in this episode: Six Friends Cabernet Restaurant

Story about Italian Agritourismi

Fruit & Vegetable Storage Guide from the Ecology Center

How to become a member of the Women In Food Community:

http://WomenInFood.Net/Community

Missy's Farm Website: CrownHillFarm.com

Missy's Business Coaching Website: SpiritBizPeople.com

Welcome to the Women in Food Podcast where we meet at the intersection of Food, Business and the Feminine! I'm your hostess, Missy Singer DuMars and it is my mission to elevate the diverse voices of women in our global food culture while exciting and empowering you in your kitchen! Before we get into the interviews, I thought I would tell you a little bit about the history and philosophy of Women in Food – because it's a bit of an adventure all its own!

Each episode after this, I interview a woman in food – chefs, farmers, writers, teachers, bakers and other food makers on their personal story with food. We'll also talk about their current favorite meals and share a recipe you can make at home.

So, join me around the table and get ready to eat!

Our website is: http://womeninfood.net where you can find out about our live events and get transcriptions of all our episodes.

Sponsorship of this podcast comes from folks like you. You can support Women in Food by joining our community where you'll have access to our community of food lovers to exchange recipes, techniques, favorite restaurants and more!

You can learn more and join at: http://womeninfood.net/community

Welcome to the Women in Food Podcast where we talk all things Food, Business and the Feminine! I'm your hostess, Missy Singer DuMars and it is my mission to elevate the diverse voices of women in our global food culture while exciting and empowering you in your kitchen!

Each episode, I interview a woman in food – chefs, farmers, writers, teachers, bakers and other food makers on their personal story with food. We'll also talk about their current favorite meals and share recipes you can make at home.

So, join me around the table and get ready to eat!

Our website is: http://womeninfood.net where you can find out about our live events and get transcriptions of all our episodes.

Sponsorship of this podcast comes from folks like you. You can support Women in Food by joining our community where you'll have access to our community of food lovers to exchange recipes, techniques, favorite restaurants and more!

You can learn more and join at: http://womeninfood.net/community