018: Hernshaw Farms with George Patterson

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Today’s guest is George Patterson from Hernshaw Farms where he grows gourmet mushrooms and composts old mushroom blocks on land that previously was used for mining coal in Hernshaw, WV.

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In today’s episode, George and I discuss:

  • the process of growing mushrooms

  • how he uses old coal mining land to develop the economy in West Virginia

  • where he would travel to explore mushrooms

    …and much more

Check out the resources George and I discuss:

Connect with George: www.hernshawfarms.com

Comment and share:

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017: J.Q. Dickinson Saltworks with Nancy Bruns

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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.

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In today’s episode, Nancy and I discuss:

  • what is unique about the body of water underneath the Appalachian Mountains in WV that imparts flavor to the salt

  • her process of harvesting salt

  • where she would travel to explore salt

    …and much more

Check out the resources Nancy and I discuss:

Connect with Nancy:

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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016: Twisted Tree Farm with Akiva Silver

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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.

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In today’s episode, Akiva and I discuss:

  • the history of the chestnut tree in the United States and other countries and what is unique about American chestnuts compared with those from Asia and Europe

  • the difference in taste, texture and cooking properties between various types of chestnuts and chestnu flower from different locations over time

  • the nutritional content of chestnuts vs. other nuts

  • why he refers to the chestnut tree as the bread tree

  • …and much more

Check out the resources Akiva and I discuss:

Connect with Steve: www.twisted-tree.net

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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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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Thank you for listening.

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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Thank you for listening.

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.

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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.