015: Wild for Salmon with Steve Kurian

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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.

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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 of salmon

  • programs in place to preserve the Bristol Bay

  • labeling of fish  

  • …and much more

Check out the resources Steve and I discuss:

Connect with Steve: www.wildforsalmon.com

Comment and share:

Please consider rating the podcast with five stars and leaving a one or two sentence review in I-tunes or on Stitcher. This helps in bringing the podcast to the attention of others. If you know someone who you think would benefit from this podcast, please use the buttons on this page to share. If there is someone you would like to hear interviewed or specific questions you would like me to address in future interviews, please email me: jennifer@jennifermdolan.com

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014: Simply Ghee with Bev Martin and Nancy Rohrer

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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.

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In today’s episode, Bev, Nancy and I discuss:

  • What ghee is and how it is made

  • What to look for on a label when purchasing ghee

  • Where they source their ingredients

  • How they have gotten their product into grocery stores

    …and much more

Check out the resources Bev and Nancy recommend:

HACCP Assurance Services

Garlic Festivals:

Tonewood Maple

Calicutts Spice Company

Wampler Honey

Lancaster County Restaurants:

Outdoor spaces in Lancaster:

Connect with Bev and Nancy: www.simplyghee.com

Comment and share:

Please consider rating the podcast with five stars and leaving a one or two sentence review in I-tunes or on Stitcher. This helps in bringing the podcast to the attention of others. If you know someone who you think would benefit from this podcast, please use the buttons on this page to share. If there is someone you would like to hear interviewed or specific questions you would like me to address in future interviews, please email me: jennifer@jennifermdolan.com

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Bonus: The Simple Green with Heidi Richter

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Today’s guest is Heidi Richter, award winning plant-based recipe creator and host of the blog, “The Simple Green.”

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In today’s episode, Heidi and I discuss:

  1. Life in Nanaimo on Vancouver Island

  2. Chanterelle foraging on the west coast

  3. What inspires her … and much more

Check out the resources Heidi and I discuss:

Powerhouse Living Foods Vegan Restaurant, Nanaimo

Slow Food International

The Institute for Functional Medicine

Maison Cookware, Nanaimo

Connect with Heidi: www.thesimplegreen.com

Comment and share:

Please consider rating the podcast with five stars and leaving a one or two sentence review in I-tunes or on Stitcher. This helps in bringing the podcast to the attention of others. If you know someone who you think would benefit from this podcast, please use the buttons on this page to share. If there is someone you would like to hear interviewed or specific questions you would like me to address in future interviews, please email me: jennifer@jennifermdolan.com

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Thank you for listening.

Bonus: Occasionally Eggs with Alexandra Daum

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Today’s guest is Alexandra Daum, host of the vegetarian food blog Occasionally Eggs where she shares delicious and beautiful recipes.

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In today’s episode, Alexandra and I discuss:

  • what inspired her to follow a vegetarian (mostly vegan) diet and share her recipes via her blog

  • her background in food anthropology and respect for indigenous food traditions

  • fun facts about Alexandra

    …and much more

Check out the resources Alexandra recommends:

Blogs:

Chocolate

Other:

Connect with Alexandra: www.occasionallyeggs.com

Comment and share:

Please consider rating the podcast with five stars and leaving a one or two sentence review in I-tunes or on Stitcher. This helps in bringing the podcast to the attention of others. If you know someone who you think would benefit from this podcast, please use the buttons on this page to share. If there is someone you would like to hear interviewed or specific questions you would like me to address in future interviews, please email me: jennifer@jennifermdolan.com

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Thank you for listening.

Bonus: New Road Brinery with Patrick Gigliotti

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Today’s guest is Patrick Gigliotti from New Road Brinery, a small batch artisanal brinery in Havertown, PA. Patrick left a career in the men’s apparel business to start the brinery and recently was recognized with an award from the Good Food Foundation.

Join in our chat below:

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In today’s episode, Patrick and I discuss:

  • Patrick’s favorite resources for pickling

  • What to pair with pickles

  • Why Patrick took the extra step to have his products analyzed and had a nutrition facts label generated for them 

  • How to break your product into the boutique food market

    …and much more

Check out the resources Patrick recommends:

Markets:

Other:

Restaurants:

Connect with Patrick: New Road Brinery

Comment and share:

Please consider rating the podcast with five stars and leaving a one or two sentence review in I-tunes or on Stitcher. This helps in bringing the podcast to the attention of others. If you know someone who you think would benefit from this podcast, please use the buttons on this page to share. If there is someone you would like to hear interviewed or specific questions you would like me to address in future interviews, please email me: jennifer@jennifermdolan.com

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Thank you for listening.

013: In a Half Shell with Julie Qiu

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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.

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In today’s episode, Julie and I discuss:

  • her experiences tasting over 400 varieties of oysters from six continents, 16 countries, and hundreds of unique regions

  • the best pairings for oysters

  • what to look for when purchasing oysters…and much more

Check out the resources Julie recommends:

Books:

Oyster Farms

Other

Restaurants

Sake

Connect with Julie: www.inahalfshell.com

Comment and share:

Please consider rating the podcast with five stars and leaving a one or two sentence review in I-tunes or on Stitcher. This helps in bringing the podcast to the attention of others. If you know someone who you think would benefit from this podcast, please use the buttons on this page to share. If there is someone you would like to hear interviewed or specific questions you would like me to address in future interviews, please email me: jennifer@jennifermdolan.com

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Thank you for listening.

012: Bobolink Dairy and Bakehouse with Jonathan and Nina White

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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 career in dance to start to build their farmstead operation.

Join in our chat below:

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In today’s episode, Jonathan, Nina and I discuss:

  • cheese and break making experiences in Germany, Denmark, Jamaica, Seychelles, France

  • Jonathan’s experience teaching Tibetan farmers to make cheese from dri’s milk (female yak)

  • how the taste of bread made from Frederick wheat harvested from New Jersey varies from that harvested in Toronto

    …and much more

Check out the resources Jonathan and Nina recommend:

David Amram

Oasis at Bird in Hand

University of Toronto - Food Studies

The Bread Builders by Daniel Wing and Alan Scott

Gunter Seeger Restaurant in New York

Peace Tree Farm

Stokes Farm

Hudson Valley Duck Farm

Regional Access

Heritage Grain Conservancy)_Eli Rogosa

Pennsylvania Association for Sustainable Agriculture

America Farmland Trust


Connect with Jonathan and Nina: www.cowsoutside.com

Comment and share:

Please consider rating the podcast with five stars and leaving a one or two sentence review in I-tunes or on Stitcher. This helps in bringing the podcast to the attention of others. If you know someone who you think would benefit from this podcast, please use the buttons on this page to share. If there is someone you would like to hear interviewed or specific questions you would like me to address in future interviews, please email me: jennifer@jennifermdolan.com

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Thank you for listening.

011: Two Gander Farm with Trey and Deidre Flemming

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. 

Join in our chat below:


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In today’s episode, Deidre, Trey and I discuss:

  • the difference between sustainable and regenerative agriculture

  • the change in taste of their honey from year to year based on the available floral sources

  • how to store produce from community supported agriculture shares

    …and much more

Check out the resources Deidre and Trey recommend:

Connect with Trey and Deidre:

www.twoganderfarm.com

Comment and share:

Please consider rating the podcast with five stars and leaving a one or two sentence review in I-tunes or on Stitcher. This helps in bringing the podcast to the attention of others. If you know someone who you think would benefit from this podcast, please use the buttons on this page to share. If there is someone you would like to hear interviewed or specific questions you would like me to address in future interviews, please email me: jennifer@jennifermdolan.com

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Thank you for listening.

010: Keepwell Vinegar with Isaiah Billington

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Today’s guest is Isaiah Billington from Keepwell Vinegar where he ferments artisan vinegars and miso with his partner Sarah Conozio. 

Join in our chat below:

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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 in the kitchen

    …and much more

Check out the resources Isaiah recommends:

Restaurants:

Caputo Brothers Creamery

DiBruno Bros

Woodbury Kitchen

Books:
Acid Trip by Michael Harlan Turkell

Faviken by Magnus Nilsson

The Noma Guide to Fermentation by Rene Redzepi and David Zilber

The artisanal Vinegar Maker’s Handbook by Bettina Malle and Helge Schmickle

Millers:

Small Valley Milling

Castle Valley Mill

Susquehanna Mills

Other:

African Runner Peanuts on NPR

Cuttalossa

Gegenbauer

Primal Supply Meats

Riverwards Produce

Weavers Way Co-op

Connect with Isaiah: www.keepwellvinegar.com

Comment and share:

Please consider rating the podcast with five stars and leaving a one or two sentence review in I-tunes or on Stitcher. This helps in bringing the podcast to the attention of others. If you know someone who you think would benefit from this podcast, please use the buttons on this page to share. If there is someone you would like to hear interviewed or specific questions you would like me to address in future interviews, please email me: jennifer@jennifermdolan.com

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Thank you for listening.

 

009: Caputo Brothers Creamery with Rynn Caputo

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Today’s guest is Rynn Caputo from Caputo Brothers Creamery in Spring Grove, Pennsylvania where she specializes in traditional mozzarella and ricotta cheese making.

Join in our chat below:

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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 of sea salt brine from deep under the Appalachian Mountains

    … and much more·     

Check out the resources Rynn recommends:

Connect with Rynn:

Caputo Brothers Creamery

Comment and share:

Please consider rating the podcast with five stars and leaving a one or two sentence review in I-tunes or on Stitcher. This helps in bringing the podcast to the attention of others. If you know someone who you think would benefit from this podcast, please use the buttons on this page to share. If there is someone you would like to hear interviewed or specific questions you would like me to address in future interviews, please email me: jennifer@jennifermdolan.com

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Thank you for listening.