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 … [Read more...] about Ohio miller adds organic grain and bean crops to the local food movement
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 … [Read more...] about Philadelphia Magazine’s 2019 Best Bread Maker shares her passion for artisan bread making
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 … [Read more...] about Traditional West African Rice Growing in the Hudson Valley
Products from the Venetian Lagoon share a link with the local territory
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. … [Read more...] about Products from the Venetian Lagoon share a link with the local territory
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 … [Read more...] about International Cocoa Award Winners based on Quality, Flavor, and Diversity of Cacao