019: Ursa Bakery with Claire Kopp McWilliams

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.