Farm-to-counter may not be a thing for most of us, but it is a service that Bolyard’s Meats delivers all the time. Bolyard’s is a butcher shop that works directly with farmers on the beef, pork, lamb, poultry and more. And in a really unique spin, you not only buy fresh from the farm meats at the meat counter, but you can get a great meal too. And you can eat that while watching the butchers at work in the cutting room from a lunch counter!

In this episode, we talk with chef and butcher Chris Bolyard who shares his passion for whole-animal butchery, sustainable practices, and providing high-quality meats to his customers.

A transcript made via Castmagic’s AI is available.

I was so surprised to see a former colleague coming in to pick up lunch for the office. I’m sure the folks at the office were happy!

A Unique Butcher Shop & Restaurant

Bolyard’s is the only whole animal butcher shop in the St. Louis area and that makes it unique in and of itself but you really have to dig into the place to understand its uniqueness, because that’s what draws a person in!

Chris opened Bolyard’s at a nearby location some time back and eventually was able to move to this larger shop. As they looked at the new space, he knew he wanted to be even more transparent with the services they offered and do more to connect people with the foods they buy. They even offer classes on butchering, making sausage and more.

Chris emphasizes the importance of understanding where your food comes from and quality and taste. Knowing how animals are fed, treated, etc impacts the meat, he’s forged strong relationships with local farmers. There are farms on point for beef, pork, lamb and poultry. And the team at Bolyard’s spend time visiting their farms to learn about the animals’ upbringing, diet, and living conditions.

With that push for responsible sourcing, minimizing waste and utilizing all parts of the animal is central to the services Bolyard’s offers. The team creates some incredible value-added items like charcuterie, deli meats, sausages, and more. I was so drawn into the process of making one of the dried meats that I went from having lunch with a friend at the counter to tasting one in the case to begging them to be on the podcast.

 

View this post on Instagram

 

A post shared by Grounded By The Farm (@groundedbythefarm_)

Different Cuts & Flavors too

One of the pieces of the butcher shop that is striking is what is meant when they say they are whole animal butchery. There are some cuts of meat that take more work to get and so sometimes people see things in the case or on the menu board they aren’t familiar with or in my case, watching work and asking questions.

The team here are all happy to offer tips for preparing cuts you may be less familiar with and you’ll be surprised how much you can learn just by looking at the display case and asking a few questions. Since so much of the staff has restaurant backgrounds — Chris went to the Culinary Institute of America — they have great tips on trying something new if you like. If you have a specific cut in mind and they happen to sell out of it before you ask, they are experts at helping you find something else that will be perfect! I’ve got a few cuts on my list to try now.

And if you can listen to Chris talking about making different sausages and cured meats and not want to make a run on the place, you are more disciplined than me by far!

And I’ll admit to sometime taking the easy way out and picking up a few things that will be a fast fix for hunger. Not only do they have amazing sandwiches and brunch to eat, they have provisions in the case too. Stock, broth, some prepared foods, and on the counters they have a range of spices, sauces, etc. I’m not sure what drove me to buy a pound of pimento cheese on one visit, because I’m so picky I usually just make my own, but it’s amazing. And look at this marinated chicken I brought home!

Learning how to Break Down Beef

Even though I used to watch butchers work at the grocery store I worked out throughout high school and college, I hadn’t had a chance to really have someone walk me through whole-animal butchery. Bob Komenetsky manages the cutting room and leads some of the classes at Bolyard’s, he did a great walkthrough!

They practice seam butchery, which means they find seams that naturally come between muscle to separate cuts. As I watched, it was clear it was a job that requires a lot of strength as well as finesse.  Bob points out various cuts as well as the techniques he uses, like letting the weight of the quarter he’s working on help him separate cuts. But he kept saying it’s whatever works for you as others in the shop have some other techniques and preferences but they all end up with the same end cuts which is what matters. 

Farmer Deliveries every Week

Chris and Bob both spoke to some of the ways they can insure the meat is fresh. It starts with regular deliveries from each of the farms they work with and I was there on beef day so I met David Price of Price Family Farms. I was able to get him to sit down for a minute to talk to me about the farm and producing beef.

The Holidays are Coming!

As we discuss in the episode, Chris and the team are getting ready for the holidays. His mind and culinary skills were focusing on some of the things they will be offering along with turkeys for Thanksgiving. He was testing various stuffing recipes as I waited for my lunch after we wrapped up the podcast in fact!

But the charcuterie meats they make and age, definitely will be making appearances on some of the boards I make this year — probably alongside some good aged cheddar from Hemme Bros! The flavor profiles are just so unique that they really are perfect for that special evening (but I’m not gonna lie they work well for girl dinner too).

Check them out online, visit and you will love it.

• Bolyard’s Meats website
• Price Family Farms website (beef source we talked with)
• Buttonwood Farms (poultry source)

And if you haven’t  listened to some of our holiday food episodes, taken this chance to get caught up!

The post Deliciously Responsible: From Farm-to-Counter at Bolyard’s Meats appeared first on Grounded by the Farm.

As we change seasons, we’re talking seasonal foods with chef Zane Dearien at a unique restaurant in St. Louis’ Central West End — Bowood by Niche. The restaurant is paired with a garden center, providing a perfect patio environment to enjoy a relaxed meal with friends and family. Our conversation focuses on the importance of utilizing seasonal foods and the on-site herb garden at the restaurant, and ways home cooks can up their game too.

A full transcript created by Castmagic AI is available.

Chef Zane Dearien fanning the flames at Bowood by Niche. Photo by Matthew Holleran.

Infusing Food & Seasonality

Zane acknowledges that the farm-to-table buzz may not be the same as it was years ago, but the philosophy and practice of having respect for how food is produced and stewarding it is still near and dear to the heart of many.

And if you are there to enjoy a meal, you can’t help but feel it too, especially if you sit in the patio area. As Zane says, it feels more old world thanks to the abundance of plants in the nursery and the community feel.

Look at the view from my side of the microphone during our interview.

Looking at the menu, the first thing that catches your attention is their unwavering commitment to working with seasonal ingredients. The menu is a reflection of the incredible flavors that each season brings, and it’s awe-inspiring to see how dishes are crafted dishes that truly capture the essence of each ingredient’s peak freshness.

From vibrant spring salads to hearty fall stews (and Zane is looking forward to comfort foods that come with cooler weather & live fire seasonal cooking!), the creativity that emerges from Bowood’s kitchen is nothing short of spectacular.

The view of the outdoor kitchen is also pretty spectacular.

Raising Herbs on the Roof

One aspect of cooking that I’ve always been intrigued by is the use of fresh herbs. Whether it’s a sprinkle of basil on a caprese salad or a pinch of rosemary in a hearty stew, herbs have the power to elevate flavors and add a touch of freshness to any dish. I’ve even been known to have a planter right out the front door so it’s just a few steps from my kitchen.

Zane shared with me his passion for growing herbs right at the restaurant. He explained that having a herb garden is not only practical but also allows them to provide the freshest ingredients to their customers. There are huge planters of herbs on the patio and a much larger herb garden on the roof. 

When it comes to using herbs in the kitchen, Zane believes in the power of simplicity. He emphasized that a sprinkle or a small handful of freshly chopped herbs can completely transform a dish. Whether you’re adding them at the beginning of the cooking process or using them as a final garnish, herbs have the ability to provide a burst of aromatics and bring life to any meal.

I asked Zane about the herbs that he thinks are a must have and he gave a list: basil, mint, chives, parsley and thyme with two additions that stood out. He added chevril which is closely related to parsley but adds in some complexity that he tends to choose over cilantro. And one that we’ve talked about a lot — lavender which is especially good at attracting pollinators that help keep that herb garden thriving outdoors. As the temps drop, indoor growing means a bit of additional light. 

Speaking of indoors and light… the indoor dining rooms are pretty awesome too!

A Culinary Niche in St. Louis

Is it wrong to feel like I need to confess a love of all foods Niche-related before I sign off on the blog post? I moved to St. Louis around the time Gerard Craft, the chef who started Niche more than a decade ago began to get noticed. I started going to his restaurants there and am a forever fan. Absolutely every meal has been fantastically prepared at each and every place in the Niche Food Group, deserving each and every accolade from James Beard and everywhere else.

But there is a lot more than great food whenever you visit Niche restaurants, you feel welcomed in & comfortable. The staff is friendly but some how senses whether this is a day to chat much or let you focus on the guests you are with. Everyone seems to enjoy the work they do and want you to really enjoy your meal. You get that in the restaurants but it also is felt throughout social media too. I have well over a decade of proof in blog posts and social media shares!

Give them a follow and you will see what I mean! You can find Bowood by Niche on their website bowoodbyniche.com, Instagram at @bowoodbyniche and Zane’s chef account @zdearien. You can also check out the other locations, including: @pastariastl, @brasseriestl, @pastariadeliwine, @fordoskillerpizza,
@brasswellstl, @cinderhousestl and for those visiting Tennessee, check out @pastarianashville.

The post Tapping into Fresh & Seasonal Cooking: A Convo with Chef Zane Dearien appeared first on Grounded by the Farm.

Cheese farmer made be a made up term but when you make artisan cheddar cheese from the dairy cows you milk, it seems fitting so it’s what I called David Hemme as I visited the family’s Missouri farmstead creamery!

The Hemmes are committed to “better from the beginning” and the result is incredibly tasty products with an eye on the future.  We cover all the topics from cheese curds to regenerative farming techniques being used on the farm.

(An AI-generated transcript for the episode is available as is a post on some cheese-related vocabulary.)

A History of Dairy, A New Tradition in Cheesemaking

As I talked to David, I though about the family’s rich history in dairy farming and what a major turn it was to decide to start making cheese. He shared that his family has been dairy farming for generations, both here in the US and in Germany. The Hemme family’s commitment to dairy farming had been passed down through generations, with a strong emphasis on quality and tradition.

But as his dad aged, he got out of the dairy business because of the toll it takes on a person. Eventually David got back into it later and as his children became adults, decided he had to find a way to be more profitable.

That’s where the cheesemaking came in. In a really ironic twist, David points out, that though he hadn’t tasted artisan cheese, they decided they would invest and borrow money to do it! David points out that most rural grocery stores have tended to carry the basics over the years. But with the big cities of Kansas City, Columbia and St. Louis all nearby, there were lots of speciality shops and higher-end grocers offering a range of products. Through consulting with various experts, they decided to focus on cheddar first. They have grown from there.

Now David’s sons — the Hemme Brothers — all have roles with the business and are looking forward to future generations getting involved too. Jon focuses on the crop work, Michael on the dairy cows and Nathan on the cheesemaking.

Cheddar & The Love of Curds

Since Americans love a great cheddar cheese, thats where the Hemme’s focused first. They developed a good cheddar and since then have added a range of flavors to go on top. They now have an applewood smoked, rubbed & smoked that has an unique eye appeal, black pepper chedder, espresso cheddar, spicy ghost cheddar, a mild cheddar and aged cheddar that has more of a sharp flavor.

One thing David didn’t expect, was how much people love cheese curds — the fresh curds left over after cheddar curds are pressed to become blocks. He remembers historically how creameries would sell those at the end of the day and how it wasn’t seen as desirable as it is now. Great protein source for sure and lower income people prioritized getting some at their local creamery as shifts ended. Over the years, there were fewer small producers, so fewer cheese curds available. Now, people love the convenience of a zip top bag and small pieces you can grab on the go, no knife needed. And the abundance of choices in flavors means everyone gets something to enjoy.

I was headed to Kansas City after my visit to the Hemmes’ so I loaded up my cooler (David was nice enough to gift me some incredible samples!) and with a group of friends can attest to loving all the flavors. The espresso was probably the most surprising for me in part because I’m not a coffee drinker. But the cheeses were so fantastic, one friend followed up on a tip going to The Better Cheddar and getting some of the reserve they make with the Hemmes’ cheddar!

Adding Other Cheeses & More to the Mix

Once the Hemmes got their cheddar game on point, they started adding other cheese to the mix.

Since I was there during the height of tomato season, I was excited to learn they make some amazing fresh mozzarella. I became addicted to it when I was living in New York and renting from a large Italian family who often used fresh mozzarella in whatever was coming to the table. David told me that the cows were milked Wednesday, the Mozzarella was made Thursday and was hitting farmers markets on Saturday! We had an amazing caprese platter while I was visiting friends.

There is also a German cheese called quark the Hemmes make. It’s also a fresh product which packs in the protein but takes on the flavors of whatever you mix or serve it with. It’s more of a consistency of ricotta or something so it’s sold by the jar. David tells us it’s great in the kitchen — he says it makes incredible desserts like cheesecake and with the high protein content it is very filling. He also recommends mixing in some honey and blueberry in and says you can’t help yourself. You’ll eat it by the spoonful or on ciabatta bread, crackers, whatever! That Hemme Quark has won awards among the American Cheese Society.

They also make feta cheese in both blocks and as crumbles. It’s a big hit with scrambled eggs and on that perfect spinach salad in my world!

Last year was the first year the family made a melting cheese they have been calling a pizza cheese. David says that members of the Hispanic community in Kansas City tell them it’s what they grew up with in Mexico and other Central American countries so the name may be changing but the stretchability and that great melt that holds together, those will be sticking he says!

David also has been working on smoked meats to round out those charcuterie offerings. They have a sopressesa and sweet bologna.

A Tour of the Creamery

My tour led me around the creamery and we saw the place where the cheese is made, the aging cave, and more!

Where to Find Hemme Brothers

The family focuses on Missouri primarily with them handling some distribution and working with others some too. You can find the family at two big farmers’ markets — David goes to the Overland Park farmers market in the KC metro and Nathan handles the farmers’ market in Columbia. There are specialty shops of various kinds throughout the state selling Hemme Brothers and here in St. Louis where I live, I can pick it up at my local Schnuck’s and Dierberg’s grocery stores. And as weather cools down, they will return to e-commerce too — no doubt a purchase to consider for the holiday cheeseboard you want to make!

• If you find any of the words in this episode new to you, we have a list of some cheese vocabulary and definitions in this other post.
• The Hemme Brothers website hemmebrothers.com
• Hemme Brothers on Instagram
• Hemme Brother on Facebook

Castmagic is the AI tool (link to Castmagic & give me a referral fee that doesn’t impact your cost) that helps with some of the content shared here and on social channels. It helps me do more faster since I don’t stare at a blank screen. 

The post Artisan Cheddar from the Farm: Cheese Curds & Conservation appeared first on Grounded by the Farm.

With Cahokia’s food history on our minds after our last episode, we turn to my backyard of St. Louis and are digging into more Native American food and farming history. Joined by Dr. Gayle Fritz, anthropologist and professor emeritus from Washington University, we uncover the mysteries of this once-thriving metropolis and its food and farming footprint.

(An AI created transcript is available for episode 410. It was created via Castmagic.)

Dr. Gayle Fritz

Get ready to have your mind blown as Gayle delves into the incredible discoveries and hidden histories of Cahokia. It was major city and the largest metropolitan area long before Europeans arrived here. It was the largest city north of Mesoamerica between 1000-1400 CE. And today, it is surrounded by corn and soybean fields as well as small towns — it’s in the horseradish capital of Collinsville!

Did you know that the original residents of Cahokia cultivated crops we still grow like corn, squash and nuts? They also grew so-called “lost crops” as they are no longer in production? They even had their own version of quinoa! Plus, we’ll explore the various purposes of the mounds found in Cahokia, from ceremonial rituals to burial grounds.

A Look at Cahokia

Cahokia is an UNESCO World Heritage site because of the significance the site has to the cultural history of the Americas. During the episode we discuss that this city of more than 10,000 people was a focal point for the region in the Mississippian period. And keep this piece of trivia handy — Cahokia was a larger city than London in 1250!

Cahokia was somewhat of a capital of the intricate network of mounds scattered throughout the region. These mounds served various purposes, from being platforms for buildings and ceremonial sites to housing graves and acting as charnel houses. As Gayle explained, the shape, size, and purpose of the mounds were diverse, and they held significant cultural and spiritual meaning for the people of Cahokia.

Today, the site hosts a range of programs including solstice observances. The most visually awe-inspiring sight is the multi-tiered Monk’s Mound (European monks settled here for some time, hence the name). This is the mound from across the road. Look closely and you will see tiny dots that are people climbing it. I can only imagine how massive these would have been when first built more a thousand years ago.

It’s definitely a hike up as each tier takes you up a lot of elevation. Looking up, even one layer is daunting but look how small the vehicles on the road below are when I looked down from the top of the stairs!

While the current site is a park of more than 3 square miles, it was a sprawling city with large farms for miles in every direction. When I went with family years ago, I zoomed in on the horizon with my iPhone… the St. Louis skyline is definitely clear on a good day even if it pixelates.

Cahokia’s Food History

I was luckily enough to be put in touch with Gayle by reaching out to the site manager who works for the Illinois Department of Natural Resources.

Cahokia, being a bustling metropolis, was undoubtedly a hub for trade. And the demand for food and farming with such a large population would lead to a focused effort. And of course, food was likely a valuable commodity in Cahokia’s trading.

Knowing about the three sisters, I asked about what specific crops were grown and exchanged, along with the methods used in farming during that era. How did the people of Cahokia cultivate their land, and what did they introduce to the region?

Corn was definitely a staple…. it started as the grass teosinte and the MesoAmericans kept selecting for more of the edible grain. I took this photo of teosinte years ago but can’t picture where we were on the development curve to today’s corn cobs.

There was a lot of squash, pumpkins, sunflowers, nuts and more. And of course, deer and other animals were hunted for meat. The last time I was in the museum at Cahokia, I snapped this shot on one of the food oriented exhibits.

Lost Crops of Cahokia

One of the most intriguing aspects of Cahokia’s food and agriculture is the exploration of the crops that have been lost to history. Gayle shed light on these ancient treasures, talking about some that were rich in protein and others that provided important oils.

Gayle brought up the following crops:

• Kinopodium: A relative of quinoa called lambsquarter that was likely a lost crop in the region around Cahokia. It is a high-protein grain.
• Sumpweed: A native crop related to sunflower that was selected for larger seeds and high lipid content.
• Maygrass: A native grass that was found to have high protein content and was likely an important food source at Cahokia.
• Little barley: Another native grass with high protein content that was likely used as a food source.
• Erect knotweed: A plant related to Japanese buckwheat that was mentioned for its potential as a protein-rich crop.

But just imagine, how did these forgotten crops taste and how did they fit into the daily diet of Cahokia’s inhabitants?  Is there someone out there like Ramona and Terry Button who may bring these crops back into cultivation? Gayle’s colleague Dr. Natalie Mueller hopes that some of these lost crops can be reestablished in the future. She discusses it with St. Louis Public Radio in this interview.

Farming Advances in Cahokia

Finding, sorting, focusing in on growing some of the seeds that were most desirable was likely one aspect of Cahokian agriculture. The scale of production needed to sustain a city of that size would require significant organization. It may surprise someone — and yet not at all surprise others — that women were the ones who focused on this part of the food puzzle. The commitment to build from seed to large fields of production and then finding the right ways to store them for winter was something that amazed Europeans once in the area.

There were also major advances in farm tools with various types of rock or stone as well as animal antlers and bones alongside hardwoods like hickory to cut through the earth’s crust for planting. Rice farmer Blake Gerard said the stone work and sharpening remains impressive today!

Whereas much of the work of the native people of the Gila River Valley was in irrigation, the people of Cahokia had an abundance of water with the Mississippi River and so many other rivers and creeks in the area.

Links Mentioned

The book on Cahokia’s food Dr. Gayle Fritz has written is (affiliate link to Amazon) Feeding Cahokia: Early Agriculture in the North American Heartland (Archaeology of Food).

Cahokia Mounds State Historic Site

Interview with Dr. Natalie Mueller on lost crops 

Castmagic is the AI tool (link to Castmagic & give me a referral fee that doesn’t impact your cost) that helps with some of the content shared here and on social channels. It helps me do more faster since I don’t stare at a blank screen. 

The post Uncovering Cahokia’s Food History & Forgotten Farmscapes appeared first on Grounded by the Farm.

Our latest episode has us talking Cahokia Rice. The name alone likely is a bit confusing as Cahokia is the incredible urban center that predates the United States and was located near today’s St. Louis. But rice isn’t exactly midwestern. So that may raise your curiosity and Cahokia Rice should because it was specially bred to deliver a higher protein content that makes it low glycemic too! 

(An AI-based transcript for this episode is available.)

We talk with farmer Blake Gerard of River Bend Farms about the unique challenges of growing rice, how he came to grow and market an enhanced variety of rice, and some of the ways it’s grown. His operation is very different from many farms as he’s right along the river… so even in a year where many Midwestern farmers have had issues of drought, the water table on his farm kept everything growing. 

We explore the intersection of food and farming and shed light on various environmental pieces that touch rice from filtering muddy river water into crystal clear water, thanks to the soils natural filtration powers. 

Hidden Gem of Midwest Rice Farming

Did you know that rice is grown in Illinois? Most people associate rice production with Southern states like Arkansas and Louisiana, but my recent conversation with Blake Gerard at Cahokia Rice opened my eyes to the unexpected world of rice farming in the Midwest.

Illinois, a state known for its corn and soybean production, might seem like an unlikely place for rice cultivation, especially when compared to bustling cities like Chicago. But as Blake explained, the unique geographical features of this part of Illinois, combined with efficient water management techniques, create the perfect conditions for growing high-quality rice.

Since their fields are right along the Mississippi River, it’s fascinating to see how the River is their biggest asset and yet also presents some big challenges for them. Our farm tour included close looks at the levee and ditch systems used to control water flow on their farm.

Farm Tour Talking Water Control

We hopped in Blake’s Jeep and took a tour of the farm. Hope you enjoy the ride-along.

Water. So often that is a central part of any conversation about farming. Drought is the scourge for most farmers and drought seems to be hitting more frequently. And floods take away so much hard work on many farms, but Blake said having a dry year meant he had his “perfect year” everything went according to plan, including flooding. That’s because flooding rice fields is intentional and the water table along the Mississippi River made it easy this year for him to get water on and off fields when needed. 

Talking to Blake shed light on the challenges faced by rice farmers when it doesn’t rain. While relying on surface water from the river is the primary method for flooding the fields, they also employ a pump on, pump off system, inspired by their friends in Louisiana. This innovative approach allows them to regulate water levels and ensure optimal growing conditions for the rice crops.

As I edited the video, I realized we may have used some words in ways that that are less familiar to folks. With that in mind, I put together a post with definitions of some of the rice farming terms we used.

A Different Kind of Rice

When we think of protein-packed foods, rice might not be the first thing that comes to mind. In fact, some of us think only of carbs. However, Blake is growing a unique variety of rice that has a great source of plant-based protein.

Blake explained that a one-cup serving of cooked rice contains approximately 4-5 grams of protein (which is about double) Another intriguing aspect of rice is its low glycemic index (GI). That low glycemic index means the rice is digested more slowly than most rice, resulting in a gradual release of glucose into the bloodstream. As a result, consuming this rice can help maintain stable blood sugar levels, avoiding dramatic spikes and crashes in energy.

A low glycemic index is sought by athletes of endurance and long-distance events, those marathon runs and cycling. Farmer Blake Gerard says as someone who likes to cycle, mentions the benefits of eating high protein, low glycemic rice brown rice for maintaining stable blood sugar levels definitely helps him.

It’s branded Cahokia Rice as a nod of respect for the native peoples who farmed that area centuries before the Gerard family arrived in the area. Blake points to some of the farming implements sharpened shone that is founf and the company sells direct and through retail, distribution and food service all.

Loving Rice on My Table

Growing up in the South, I always associated rice with daily meals, but it was interesting to learn that a lot of Midwesterners are not as familiar with dishes like red beans and rice. That is unless they have rice in their heritage or love New Orleans like I do! 

But do you eat rice for breakfast on the regular? Add half and half and fresh fruit to your rice? I couldn’t wait to try Blake’s fruit and rice fusion rec but failed to take photos!

When discussing different ways to enjoy rice, Blake mentioned that he loves incorporating fruits like peaches or blueberries into his rice with half-and-half or milk.

This reminded me of my experience with mango sticky rice in Thailand, where the combination of fragrant rice, juicy mango and coconut created an irresistible treat. If you haven’t had it, look for it on menus at your favorite Thai restaurants! 

Rice Fields & Waterfowl Go Hand-in-Hand

If you watched the tour video above, you no doubt heard the mallard ducks and some of the other birds on Blake’s farm and the wildlife refuge that he farms alongside.

He shared an intriguing aspect of rice farming: the importance of waterfowl, especially geese, in creating and maintaining a suitable habitat for rice fields. These birds act as natural tillage tools, mowing down the fields and stirring up the soil. Their presence contributes to soil health and water management for this farm. 

As I wrapped up my conversation with Blake at River Bend Cahokia Farms, I couldn’t help but feel captivated by the intertwined story of improvement and adaptation that revolves around rice farming in Illinois. From exploring the unexpected location for rice production to discovering innovative approaches in water management, the richness of this episode truly emphasizes how farming is always evolving. 

Find Cahokia Rice Online

As mentioned above, Cahokia Rice is available online at CahokiaRice.com. You can find them on Instagram @CahokiaRice, on the Cahokia Rice Facebook page and Cahokia Rice’s YouTube Channel.

Castmagic is the AI tool (link to Castmagic & give me a referral fee that doesn’t impact your cost) that helps with some of the content shared here and on social channels. It helps me do more faster since I don’t stare at a blank screen. 

The post Cahokia Rice and the River: Intertwined Story of Improvement & Adaptation appeared first on Grounded by the Farm.

The marbling of wagyu beef adds benefits to the tenderness and flavor that makes it stand out according to Jeff Swanson. We visit Jeff & his family in Adams, Tennessee — just an hour or so from Nashville. We delve into the history and flavor profiles of this extraordinary beef in this episode.

(A transcript created by castmagic.io is available here.)

Find out what makes wagyu different — on the plate as well as the  pasture — as we hear the history of the cattle and how the Swansons settled on this breed and have been building their family operation from the ground up.

Whether you’re a steak aficionado or simply a fan of delicious food, this episode will have you salivating. From chuck eye roll roasts to sirloin tips or ribeyes, Jeff shares their expertise on utilizing different cuts of wagyu to create exceptional steaks.

What You Should Know about Wagyu Beef

Not having a lot of experience with wagyu beef, I had a lot of questions for Jeff in this episode. Here are some of the different cuts of wagyu Jeff offers and and suggestions on how to cook and prepare them:

1. Chuck eye roll roast: This cut comes from the shoulder and has a muscle similar to a ribeye steak, earning it the nickname “baby ribeye.” After the first three pieces are cut into steaks, it becomes a great roast.

2. Sirloin tip roast: This cut is taken from the knuckle on the back leg or hip area. It is well-marbled and can be cooked in various ways, such as a pot roast or sandwich meat.

3. Ribeye: Considered one of the most popular and flavorful cuts, the marbling in wagyu allows for exceptional ribeye steaks. SouthwindS has a larger ribeye rather than cutting them down so he recommends it as a shared option. Jeff loves a reverse sear with a low temperature and shared this photo of a recent cut and the photo a customer sent of their steak cooked that way.

4. New York strip: Another popular cut, the New York strip, or striploin, is known for its tenderness and fine marbling.

5. Filet: The filet, or tenderloin, is the leanest and most tender cut of beef. It is typically cooked to rare or medium-rare to preserve its tenderness and delicate flavor.

6. Sirloin: The sirloin cut is slightly leaner than other cuts but still offers a well-marbled wagyu experience. It is known for its beefy and richer flavor.

7. Flat Iron or Denver Steaks: These cuts are more well-marbled in wagyu than grocery store beef. The flatiron in wagyu has a similar taste to sirloin but offers a beefier and richer flavor. The 8-ounce cut on either of these is marbled and enjoyable, making a satisfying meal on its own.

Jeff says smaller portions are usually preferred with the richness of wagyu so people tend to order smaller cuts or share a larger steak. He adds that keeping seasoning simple and straightforward — salt and pepper is all he uses — helps you enjoy the flavor of the meat.

Selling Wagyu Beef Locally & Direct

The Swanson’s operation has been building for seven years and when he talks about the size of the operation it’s clear they are in a bit of a quandry. Jeff says they are not big enough to sign major beef contracts but far too much just for family and close friends.

With 40 cows, they usually have 20 calves in the fall and 20 in the spring. And they process one or two steers a month to keep beef on-hand for the sales they make from the farm. Steaks, roasts, ground beef, summer sausage and other specialties provide a full slate of beef for customers.

Although some farmers choose to go to farmers markets, etc. the Swansons decided going to farmers markets was too time intensive based on all the other things they need to juggle.  Jeff worked a full-time job shoeing horses until this spring and Christina stays busy with her photography business and sons Braxton and Gunner.

They love having the direct connection with customers that comes with the visits people make to the farm. Add in the practicality that they live so close to Nashville and other thriving areas like Springfield and Clarksville, Tennessee and the reality that selling online leads to the expensive hassle of packing and shipping. And selling direct was the only option that fit the Swansons!

Farm Tour of SouthwindS Cattle

Follow the Swansons & Grounded by the Farm

Find the Swansons on Instagram at https://www.instagram.com/southwindscattleco/ and Facebook at https://www.facebook.com/SouthwindSCattleCo

While in season, every two weeks we put out a new podcast episode. The episodes go live on our website as well as a bunch of different apps on phones and computers of various types simultaneously!

We love learning more about how foods are produced and the people doing that. If you are new here, you can probably find a favorite food in our previous episodes or maybe you’d just like the map of states to find something close to you. You can subscribe to get emails on future episodes from the website, listen to the podcast in your favorite app (links for all on podlink) and connect with us online (links below). In fact, if you find a platform we aren’t on, please let us know so we can add it!

We enjoy social media — having more fun with Instagram recently and it probably shows. But we enjoy all the channels really. Where are you? We can be found here:

• Groundedbythefarm_ on Instagram
• TikTok @groundedbythefarm
• Grounded by the Farm on Youtube
• @groundedbythef on Twitter
• Grounded by the Farm Facebook Page

Castmagic is the AI tool (link to Castmagic & give me a referral fee that doesn’t impact your cost) that helps with some of the content shared here and on social channels. It helps me do more faster since I don’t stare at a blank screen. 

The post Beyond the Ordinary: Wagyu Beef’s Unmatched Tenderness and Marbling appeared first on Grounded by the Farm.

So often, a podcast interview opens up whole new areas of discovery and here, food and farm books can help provide additional depth. In fact, the last few episodes opened that curiosity for host Janice Person who jumped on a friend’s book recommendation. Now Janice shares recommendations for 10 books in the food and farm space! 

We’ll go one-by-one on the books — links are affiliate links where available:

1. “To Boldly Grow: Finding Joy, Adventure, and Dinner in Your Own Backyard” by Tamar Haspel: This book follows Tamar’s personal story of transitioning from living in New York City to backyard farming with her husband Kevin on Cape Cod. It explores the joys and challenges of growing your own food. It’s an enlightening and fun listen — producing all the food for a year is a challenge to say the least. 

2. “Tomorrow’s Table” by Pam Ronald and Raul Adamchak: Love this common sense approach to food and farming from organic farmers and university professors. They have a depth that is uncommon as well as a shared appreciation for a diverse selection of production practices. You may also enjoy Pam’s TED Talk on engineering our food.

3. “The Wizard and the Prophet” by Charles C. Mann: This book delves into the lives of Norman Borlaug and William Vogt, exploring their differing approaches to food production. It prompts readers to consider both mindsets and highlights that we can find common ground between scientific advancements and environmental preservation. 

4. “The Code Breaker: Jennifer Doudna, Gene Editing, and the Future of the Human Race” by Walter Isaacson: This book explores the groundbreaking work of Jennifer Doudna and the revolutionary gene-editing tool CRISPR. It delves into the ethical implications of this technology and its potential impact on the future of humanity. Love that the is a teen version now too because this is important science to understand. 

5. “The Fate of Food: What We’ll Eat in a Bigger, Hotter, Smarter World” by Amanda Little: This book looks into the future of our food system in the face of growing population, climate change, and technological advancements. It offers insights and potential solutions for feeding the world sustainably. Lots to think about. 

6. “The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats” by Daniel Stone: This book tells the captivating story of David Fairchild, a botanist who traveled the world to discover new and exotic crops, ultimately transforming American cuisine. I love hearing how various foods came to be grown here. 

7. “Cuisine & Empire: Cooking in World History” by Rachel Laudan: This book explores the historical relationship between food, culture, and empire. It provides a rich understanding of how culinary practices have shaped societies throughout history.

8. Edna Lewis’ cookbooks: “The Taste of Country Cooking” and “In Pursuit of Flavor”: These cookbooks by celebrated chef Edna Lewis emphasize seasonality and the use of fresh ingredients from your garden. They invite readers to think more deeply about flavors and cooking with the bounty of each season.

9. “The Complete Food & Nutrition Guide” by Roberta Larson Duyff: Published by the Academy of Nutrition and Dietetics, this comprehensive guide covers various aspects of food and nutrition. It provides practical information and guidance on managing health concerns, such as food allergies, heart disease, and diabetes.

10. “We Are Each Other’s Harvest” by Natalie Baszile: This bookvfeatures interviews conducted by Natalie Baszile with African American farmers from the South as well as some materials by other writers. It offers a unique perspective and explores the experiences and challenges faced by these farmers. I know several farmers featured in it (including Kamal Bell who’s been on the podcast) and wrote a review of it if you want more info. 

Castmagic is the AI tool (link to Castmagic & give me a referral fee that doesn’t impact your cost) that helps with some of the content shared here and on social channels. It helps me do more faster since I don’t stare at a blank screen. 

The post Cultivating Curiosity: Food and Farm Books Janice Recommends appeared first on Grounded by the Farm.

We continue discussions about native foods and farm on the Gila Indian Community in Arizona (hope you caught part 1 talking the culture, history & water of the Pima people). In this episode we talk with Terry Button about the work he and his wife Ramona are doing at Ramona Farms. Terry shares some of the foods the Pima people have eaten for generations, sharing the roles of corn and tepary beans and some of the foods that can be foraged in the desert.

You can see the transcript that was produced via AI here.

Growing “Indian Corn”

I’ve talked corn with a lot of folks (you may remember Dave who makes his own masa and polenta in Iowa). Terry & Ramona go even deeper into diverse varieties of corn, some he refers to as Indian corn for it’s role as a traditional staple for the Pimas. I love that he shared some of the ways they’re cooked locally!

Terry introduced me to pink corn, which the people of the Gila River indigenous community have cultivated for centuries. This corn is a star in both taste and appearance he says, featuring stunning hues of pink that add a touch of vibrancy to any dish.

But what makes this corn truly extraordinary is its versatility in Native American cuisine. From the savory delicacy of tamales to the hearty satisfaction of pozole (mentioned as a must have food for the holidays in Mexico), pink corn takes center stage, lending its unique flavor and distinct texture to traditional dishes that have been lovingly passed down through generations.

Aside from pink corn, Terry also shared insights into other indigenous varieties beloved in the community and prioritized by a lot of chefs. He points to Indian flint corn, a variety with vibrant, multicolored kernels. Its robust texture and nutty flavor make it ideal for grinding into cornmeal, which can be used to create everything from cornbread to tortillas and more.

I love that there are red corns too and that they have selected for cobs that are solid red as well as continuing to plant some of the red and white marbled. How appropriate that they call it Ramona red! And he’s also grown a good bit of sweet corn that is more mainstream today.

Tepary Beans — A Unique Tribal Food

I haven’t had a chance to really learn about tepary beans before but they are central to the diets of native peoples in Arizona and other parts of the Southwest as well as Mexico. These beans have a rich history and are deeply tied to the heritage of the land.

I’m not sure you could find anyone more excited about tepary beans — Terry absolutely loves them and it shows! He emphasized the diversity of colors, with varieties ranging from creamy white to vibrant brown. Each variety brings unique flavors and uses of tepary beans.

Photo of white tepary beans from RamonaFarms.com

When it comes to flavors, Terry described the white tepary bean as having a milder, almost sweet and buttery taste. On the other hand, the brown variety exhibits a nuttier flavor, creating a delightful contrast. Black teparies are less common, take longer to cook and have a rich robust flavor with a finish a bit of a chocolately finish.

These unique flavors make tepary beans a favorite among bean connoisseurs like Terry, and their versatility allows them to be incorporated into a wide range of recipes. He says whether cooked up as a hearty soup, included in a flavorful chili, or added to refreshing salads, these beans bring a distinct taste and texture to any recipe. And the family shares their favorite recipes on the Ramona Farms website.

With their high drought tolerance and disease resistance, tepary beans are not only a staple ingredient but a crop that does really well on the reservation.

A Tour of the Farm

He took me for a drive around the farm and reservation. You’ll see that they were baling hay and still planting some cotton when I was there in early May. All of that is also discussed in the podcast episode!

Castmagic is the AI tool (link to Castmagic & give me a referral fee that doesn’t impact your cost) that helps with some of the content shared here and on social channels. It helps me do more faster since I don’t stare at a blank screen. 

The post Revitalizing Native Foods & Farming at Ramona Farms appeared first on Grounded by the Farm.

So often when I travel abroad I am mesmerized by ancient history, so I was totally into getting this interview on ancient desert farming practices. Seeing a Smithsonian article on the Gila River Indian Community led to my finding connections in the US who could talk about the way water was used in prehistoric times, as well as well known times in US history. So in this episode, archaeologists Kyle Woodson and Wesley Miles talk to us about the native peoples who have called this land home, water use and other pieces of the community. The following episode is a conversation with farmer Terry Button who’s family grows a number of traditional crops on the rez.  

The Gila River Indian Community

When I was a teenager, I had a friend who was from the Pima tribe. I’ve frequently been interested in learning more and have learned a bit here and there during my travels to Arizona. But visiting the Gila River Indian Community took that learning to new levels. It is home to the Akimel O’odham (Pima) and Pee Posh (Maricopa) tribes.

Both of these tribes have a rich cultural heritage that dates back thousands of years and while much of their history wasn’t recorded or shared broadly, some is being unearthed as archaeologists look at the pathways of ancient canals built for irrigation. These canals have been a lifeline for the people for thousands of years as the people farmed in this desert.

Wesley Miles (above) at the Gila River Interpretive Center

Kyle Woodhouse

Kyle & Wes talked with us about some of the challenges the tribes have faced, especially those that impact the food and farming aspects like changes to land management and ownership and industrialization. It’s been difficult for individuals to farm, make a living, and like in other parts of the country, farming has shifted to a larger scale.

Fortunately, there is still a strong sense of community within the tribes, which has helped them to weather the changes that have come with time. And more younger members are looking to practice the traditions.

By working together, the Pima and Maricopa tribes continue to preserve their heritage through traditional farming practices, and the creation of the Huhugam Heritage Center, a museum that tells the story of the community and their peoples.

Wes showed me around a bit of the community and you may enjoy the tour:

Water Needed for Desert Farming

The Gila River starts in the mountains of New Mexico, where years ago I toured the Gila Cliff Dwellings (a National Park Service monument). And while there were definitely some migratory movements in the area, Kyle says the Pima had permanent structures on farm and in villages along the Gila in the areas that included the irrigation channels. Researchers have discovered that irrigation farming technology began independently in Arizona, rather than being influenced by Mexico or Peru. This game-changing discovery has led to an increased understanding of how food has been grown for centuries in this part of the Sonoran desert, using simple yet effective systems for moving water to crops.

One fascinating aspect of the discovery is how it shows what can be accomplished when people work together to solve a problem. The communities that grew around these early canal systems shared water and other landscape features, but individual farms were strictly delineated property. This sedentary lifestyle led to the development of rules and policies among the villagers and settlements, an early form of agricultural regulation that ensured fair use of resources and productive farming. Here’s the map we reference in the interview.

While the technology used by ancient peoples was primitive by current standards, it was also highly effective. Their farms became their livelihood and property, producing enough food to allow people to stay in one place and cultivate the land year after year. Through the work of archaeologists and researchers, including Kyle and Wesley, we are gaining a better understanding of the adaptations that were made to water management practices over time and how they have shaped the way we farm today.

More recently, water rights for the tribes were reinstated after having dams upstream restrict water access for years. The return of the water rights has already had impacts revitalizing an interpretive center Wesley showed me around in the video above. And more is coming with farms.

Learn More

Our next episode will include a conversation with a farmer on the Gila River Indian Community lands. The Button family has a rich history with farming in that area and continues many traditional crops. You can also check out the Gila River Indian Community website at GilaRiver.org.

An AI tool helps me convert the audio into text making my writing go faster. You can read my thoughts on it in this LinkedIn article. If you would like to try it, I’d appreciate your using my castmagic.io affiliate link so I get a small commission from your purchase. It will not change the price you pay. 

The post Digging Up Ancient Desert Farming Practices appeared first on Grounded by the Farm.

I love veggies from a backyard garden but I have to admit, I am not the most committed gardener. And I definitely have never kept my backyard in event space shape. After visiting Mortimer Farms in Dewey, Arizona, I’m pretty sure I would leave the food production to them and enjoyment to me!

That would be fine to Ashlee Mortimer who’s family started farming this property years ago on a lease and was later able to purchase it. And they are now growing 54 crops here, many open for u-pick customers as well as available harvested for sale in the farm’s market. You won’t want to miss some of the foods they make themselves in the market or the Windmill Kitchen. We talk about all of that in this episode.

An AI generated transcript for this episode is available.

Checking Out Arizona Agriculture

Arizona has always lured me in with that seemingly constant sun. And it’s no accident that some of the first episodes of Grounded by the Farm were recorded there. (Who remembers Jon talking to us about growing lettuce? I have never looked at romaine the same!) The presence of such great light has made Arizona agriculture a piece of lots of our plates!

I was recently in Arizona for a conference and asked my friend Julie if she had ideas on farms I should visit. She is one of the folks behind the Fill Your Plate site that helps you find farmer’s markets, agritourism, etc. reminded me of the Mortimer family. I had met them several times, but never gotten to the farm. I had my plan and headed north from Phoenix toward Prescott. The drive was GORGEOUS and Mortimer Farms was definitely worth the trip.

Overview of Mortimer Farms

Mortimer Farms is right along State Route 169 and it’s probably best known for some of the festivals it runs but it’s so much more!

They grow an impressive 54 different crops, including sweet corn, tomatoes, and also have created an incredible connection with the community through its market, deli, Windmill Kitchen, farm park, and animal encounter. It’s the perfect destination to immerse yourself in farm-to-table culture whether you are looking for the way to spend several hours or just want to grab a tasty bite to eat (check out the Farmer’s Club I had for breakfast)!

Ashlee Mortimer, who handles the farm’s marketing, shares her family’s history in agriculture, and how they transformed their farm into an agritourism destination. And as the family moved from renting the property to purchase, they have been adding infrastructure including several hoop houses to extend the number of fresh veggies available year-round.

The community reaction is a major factor for employees, “when we set our produce out and we see the customers coming in and everyone’s so happy to see the good quality produce, that’s what makes it worth it.”

Join us for a tour of the farm with Ashlee!

Working with Nature, Facing Challenges

One of the best pieces of Mortimer Farms, is that they actively share what’s happening day in and day out so it’s easy to get a feel for the way they work with nature. (Find them on Instagram, Facebook and the Mortimer Farms website/subscriber email.) Like other farms, nature also can hit them with challenges Ashlee points out.

She says farmers and ranchers face many challenges, from unpredictable weather events to market fluctuations. “We have to diversify. Having diversity in our crops helps us to combat challenges like weather events, pests, and diseases,” Ashlee explains.

And she says the team at Mortimer has been able to make some major shifts in water use over the years as science and technology advances. She highlights the importance of efficient use of resources like water, adding, “We’ve been able to water where it needs to be watered and be more efficient in doing so, saving water.”

There are a few things that came together on that including installing pivot and drip irrigation which puts the water exactly where its needed and amounts are closely monitored. Adding in more perennial crops like the new orchard also encourages deep root growth and rotational grazing adds to soil health. 

Farming isn’t just about producing food, it’s common for farmers to be “living and breathing your work,” Ashlee notes. “It’s a passion that farmers and ranchers carry with them every day, even when they’re not on the clock.” 

If You’re Not in the Area

Seriously, I’d love to have a farm like this in my backyard. So much good food, a chance to really track all the seasonal foods (definitely different in Arizona than here in the Midwest). But we have great farms here in my neck of the woods and probably have some farms near you too!

An AI tool helps me convert the audio into text making my writing go faster. You can read my thoughts on it in this LinkedIn article. If you would like to try it, I’d appreciate your using my castmagic.io affiliate link so I get a small commission from your purchase. It will not change the price you pay. 

The post The Farm Willing to be Your Backyard Garden & Event Space appeared first on Grounded by the Farm.