Today’s guest is Steve Kurian from Wild for Salmon, a fisherman owned business that makes fresh/frozen wild Alaskan sockeye salmon available to you at a good price. Subscribe: ApplePodcasts, iHeart, RSS In today’s episode, Steve and I discuss: how the Bristol Bay Salmon Fishery is regulated the difference in taste between the variety of species…
Small batch artisanal ghee from Lancaster, PA
Today’s guests are Bev Martin and Nancy Rohrer from Simply Ghee, a small batch artisanal ghee company in Lancaster, PA. Bev and Nancy left their careers in marketing to start making ghee. Subscribe: ApplePodcasts, iHeart, RSS In today’s episode, Bev, Nancy and I discuss: what ghee is and how it is made what to look…
World traveling oyster aficionado describes unique taste of over 400 varieties of oysters
Today’s guest is Julie Qiu from In a Half Shell_An Oyster Blog for Oyster Lovers. Julie has travelled all over the world tasting over 400 varieties of oysters…a true aficionado. Subscribe: ApplePodcasts, iHeart, RSS In today’s episode, Julie and I discuss: her experiences tasting over 400 varieties of oysters from six continents, 16 countries, and…
Award-winning farmstead cheese and wood-fired bread made from locally sourced heirloom grains in Milford, NJ
Today’s guests are Jonathan and Nina White from Bobolink Dairy and Bakehouse in Milford New Jersey where they make award winning cheeses from the milk of their grass-fed cows bake bread from locally sourced heirloom grains in their single chamber wood fired oven. Jonathan left a career in the software industry and Nina left a…
Scientist couple starts certified organic produce farmer in Downington, PA
Today’s guests are Trey and Deidre Flemming from Two Gander Farm in Downingtown, Pennsylvania where they grow produce, herbs, and flowers in addition to managing an apiary. Trey left a career in Wildlife Biology and Natural Resource Management, and Deirdre left a career in aquatic agriculture to start farming. Subscribe: ApplePodcasts, iHeart, RSS In today’s…
Artisan fermented vinegar and miso
Today’s guest is Isaiah Billington from Keepwell Vinegar where he ferments artisan vinegars and miso with his partner Sarah Conozio. Subscribe: ApplePodcasts, iHeart, RSS In today’s episode, Isaiah and I discuss: The basic steps required to make vinegar Which vinegars taste better young vs. old The many ways in which fermented vinegar can be used…
Sustainably farmed oysters from Cape May, NJ
Today’s guest is Brian Harman of the Cape May Salt Oyster Company where he and his team sustainably cultivate premium oysters that showcase the beauty of the Delaware Bay. Brian received a degree in Environmental Services from Stockton College in New Jersey. Subscribe: ApplePodcasts, iHeart, RSS In today’s episode, Brian and I discuss: The process…
Italian trained cheese maker brings traditionally crafted mozzarella and ricotta to Pennsylvania
Today’s guest is Rynn Caputo from Caputo Brothers Creamery in Spring Grove, Pennsylvania where she specializes in traditional mozzarella and ricotta cheese making. Subscribe: ApplePodcasts, iHeart, RSS In today’s episode, Rynn and I discuss: her experience cooking her way through twenty regions in Italy what she calls a “scam” in the mozzarella industry her use…
Travel food editor for Gourmet magazine goes local at The Farm Cooking School
Today’s guest is Shelley Wiseman of The Farm Cooking School in Titusville, NJ where you can take cooking classes, attend farm festivals, or sign up for one of their culinary vacations. Shelley trained at the Institute of Culinary Education and has cooked in kitchens all over the world with extended periods in Paris and Mexico…