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,…
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…
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…
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,…
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….
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 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…
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…
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…
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…
