Podcast - Free Archives - Page 8 of 31

872: Erik Fabian on Sourdough Success

In This Podcast: Greg interviews Erik Fabian, co-founder of Sour House, about his journey and the innovations his company brings to sourdough baking. Sour House, based in Asheville, creates tools for home bakers, including a countertop device called Goldie. Erik shares his background as a home baker and marketer, his challenges and inspiration during the COVID-19 lockdown, and how Sour House successfully launched via Kickstarter.

He talks about the importance of sourdough in understanding and improving the food system, the benefits of sourdough baking, and the supportive sourdough community. Erik shares how his product Goldie helps maintain sourdough starter conditions and the benefits of consistent sourdough starter temperature.

The episode is filled with practical advice for both novice and experienced bakers, including tips on creating and maintaining starters, as well as encouraging generosity and community building through baking. Wrapping up with Sour House’s Bake for Your Neighbors initiative and the 1 Percent for Asheville program to support local recovery efforts.

870: Building a Local Seed Economy with Bill McDorman – A Seed Chat

A Seed Chat with Bill McDorman. – (excerpt here)

869: Paige Mollen on Farm to School Programs- A Rosie Replay

A Rosie on the House Radio Show Replay. Paige Mollen from the Mollen Foundation discussing the Garfield Farm to School initiative. They discuss the importance of connecting children to their food sources through local food procurement, school gardens, and food education. The initiative includes various activities such as student-led farm stands, composting, and soil health education, all aiming to integrate food into learning and promote sustainable practices.

868: Tempe Garden Girls on Transforming Local Food

Tempe Garden Girls on Transforming Local Food Erin and Elise are out to change the local food economy. In This Podcast: Greg speaks with Erin Erickson and her mother, Elise

866: Maureen Balitori on Understanding Regenerative Agriculture.

Join Greg as he chats with Maureen Ballatori, founder and CEO of Agency29, an award-winning creative agency for food, beverage, and agricultural brands. Maureen shares her journey from growing up on a dairy farm in upstate New York to creating Agency29 in response to the 2008 economic downturn. The discussion covers her path to building the agency, her focus on brand strategies, and her specialization in food, beverage, and agriculture. Maureen explains the concept of regenerative agriculture, its various interpretations, and its growing consumer demand. Additionally, she highlights her agency’s role in connecting consumers with sustainably sourced products and her personal insights on business success, planning, and the importance of listening to one’s gut in decision-making

865: Kane Wilton on Seeds, Community, and Regenerative Growth

Kane Wilton, an organic farmer, garden designer, and seed enthusiast, co-founded the 1904 Project in Salem, Oregon, to connect and empower individuals toward regenerative and local food. His gardening journey began with growing flowers for his wife, eventually leading to a deep passion for food systems and permaculture. The 1904 Project started as a blog but evolved into a community-driven initiative highlighting regenerative projects and fostering collaboration among local growers. Kane’s work focuses on native integrated foodscaping, blending ornamental and edible landscapes to inspire and educate people.

864: Ocean Robbins on Revolutionizing our Global Food Culture

Ocean Robbins, co-founder and CEO of the Food Revolution Network, discusses his lifelong activism and efforts in promoting healthy, ethical, and sustainable food choices. Robbins shares his journey that began with activism at a young age, including a successful nonprofit focused on environmental sustainability. He explains the global impact of unhealthy diets and stresses the importance of personal and systemic change through dietary choices, particularly advocating for plant-based and minimally processed foods. Robbins highlights the adverse effects of ultra-processed foods and encourages building supportive communities to sustain healthy habits. He also touches on the high environmental and health costs of animal agriculture, advocating for a shift towards plant-based diets

863: Farmer Greg on Starting Your Spring Garden – A Rosie Replay

A Rosie on the House Radio Show Replay. Farmer Greg and Romey discuss getting your garden started. They emphasize the importance of thoughtful garden placement to harness microclimates and proper sun exposure. Greg shares strategies for garden planning, utilizing different water sources like gray water and rainwater harvesting, and innovative solutions like raised beds and hydroponics. The episode also covers managing pests, chickens as a resource, and creating and maintaining healthy soil.

862: Dirt Craft Organics on Building Healthy Soil.

Adam and Sarah discuss their backgrounds in farming and environmentalism, their move to North Carolina, and the establishment of their soil business in 2018. They emphasize the importance of local, sustainable agriculture and detail their innovative composting facility aimed at producing certified organic compost from pre-consumer food waste. The conversation also covers the environmental impact of peat moss and the benefits of their alternative soil ingredients. Key moments include their efforts to support local farms, their family business dynamics, and the challenges and triumphs of running a small, quality-focused enterprise.

861: Ashley Williamson on planting orchards to transform communities

Ashley Williamson of The Giving Grove discusses her journey and efforts to foster community through the planting of fruit trees. With a background in social work and international experience from the Peace Corps, Ashley co-leads the nonprofit organization that supports the establishment of community orchards in various urban settings across the United States. The Giving Grove collaborates with local nonprofits to initiate orchard programs, providing necessary resources, education, and funding. Ashley highlights their national network of over 630 orchards, emphasizing the transformative impact on local communities and food security. She also shares personal anecdotes and the philosophy driving her commitment to community-centered, sustainable practices