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.
Author: Jennifer M. Dolan, MS, RDN
Jennifer M. Dolan is a registered dietitian nutritionist with over three decades of experience in critical care where she developed expertise in metabolism of food. She developed an appreciation for food culture and tradition through her travels and believes that one can experience a sense of place through food. She is the founder and editor in chief of Terroir News which reports news and information on the concept of terroir.
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. Subscribe: Apple | Google | iHeart | Spotify In today’s episode, Michelle and I discuss: What inspired her to develop a regional staple food…
Ohio miller adds organic grain and bean crops to the local food movement
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.
Philadelphia Magazine’s 2019 Best Bread Maker shares her passion for artisan bread making
Today’s guest is Claire Kopp McWilliams From Ursa Bakery in Philadelphia, PA where she makes artisan bread and pastries with local, organic, stone ground grains. Subscribe: Apple | Google | iHeart | Spotify In today’s episode, Claire and I discuss what inspired her to become an artisan bread maker and transition from working in restaurants…
Traditional West African Rice Growing in the Hudson Valley
Nfamara Badjie, a Gambian farmer, applies his generational knowledge to growing rice in an unexpected climate, Ulster Park, New York with the help of Eirka Styger, an agronomist from Cornell University. Read on to learn how Badjie is bringing a tradition of the Jola to the United States. Jennifer M. Dolan, MS, RDNJennifer M. Dolan…
Products from the Venetian Lagoon share a link with the local territory
Credit: Slow Food International ™ Enclosed by the Adriatic Sea, the Venetian Lagoon, along with offering an escape from the thousands of tourists that flood Venice every year, also provides a peek into the rich gastronomic potential of the region. Read on to learn about fish and artichokes unique to the region. Jennifer M….
International Cocoa Award Winners based on Quality, Flavor, and Diversity of Cacao
The global competition, held at the Salon du Chocolat in Paris, celebrates the diversity of cocoa flavors and recognizes the skills and know-how of the men and women who produce it. The Cocoa of Excellence Program promotes education along the cocoa supply chain about the opportunity to produce high quality cocoa and the need to preserve flavours resulting…
Harvesting rare sea salt in West Virginia
Today’s guest is Nancy Bruns from J.Q. Dickinson Saltworks where she hand harvests a rare salt from an ancient ocean trapped below the majestic Appalachian Mountains of the Kanawha Valley in West Virginia. Subscribe: ApplePodcasts, iHeart, RSS In today’s episode, Nancy and I discuss: what is unique about the body of water underneath the Appalachian…
New York farmer works to restore the American Chestnut Tree along the Appalachian trail
Today’s guest is Akiva Silver from Twisted Tree Farm, a 20-acre homestead and nursery tucked back in the hills of Spencer, NY. He shares his passion for chestnuts and chestnut tree farming. Subscribe: ApplePodcasts, iHeart, RSS In today’s episode, Akiva and I discuss: the history of the chestnut tree in the United States and other…