Terroir Taste and Travel
Englisch
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Mehr Terroir Taste and Travel
On this podcast, you will hear conversations with local farmers, food artisans, and chefs on a global scale that harvest or source ingredients based on the terroir and transform them into delicious foods while preserving tradition and culture. If you purchase food from a community supported agricultural organization or your local farmers market...or...you choose vacation destinations based on the food that will be available in that region...or...you just want to learn more about the farmers who harvest your food, artisans who craft unique products, or food bloggers and chefs that make delicious food available to you, then the Terroir Taste and Travel Podcast is for you.
Alle Folgen
27 Folgen
Food activist uses terroir as means tool to develop gastrodiplomacy
Today's guest is Arlene Stein, founder and executive director of Terroir Hospitality, a catalyst for creative collaboration and social and environmental responsibility in the hospitality industry.
Rural activist starts Appalachian Staple Foods Initiative
Today’s guest is Michele Ajamian of Shagbark Seed and Mill where she and her partner Brandon Jaeger have been offering Ohio-grown certified organic dry beans and freshly milled grains since 2010.
020: Ohio miller adds organic grain and bean crops to the local food movement
Michelle shares her story about creating Shagbark Seed and Mill company in Athens, OH to add organic grains and beans to the local food movement.
019: Ursa Bakery with Claire Kopp McWilliams
Claire share her passion for bread making, some of the traditions that inspired her bread making, and why she loves what's happening in the North American bread scene.
018: Hernshaw Farms with George Patterson
George shares his passion for growing gourmet mushrooms and composting old mushroom blocks on land that was previously used for mining coal in Hernshaw, W.V.
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