13: The Simple Green: Heidi Richter

Guests include:

Heidi Richter: Award winning blogger and food photographer behind the vegan blog, The Simple Green.

Learn:

  • About life in Nanaimo on Vancouver Island
  • How Heidi has learned to accept change as her purpose in life continues to evolve
  • What a schlore is
  • About chanterelle foraging on the west coast
  • Where Heidi sources her inspiration
  • Advice for people starting a food blog

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11: Wicked Healthy Food: Chad Sarno

Guests include: Chad Sarno, raw chef turned vegan who has cooked in plant based kitchens across the world and has now joined forces with his brother Derek to create Wicked Healthy Food.

Learn:

  • How he used diet to treat his asthma
  • His 80% healthy, 20% wicked, common sense approach to healthy eating
  • Strategies for staying focused on the positive attributes of diet rather than beating oneself up for being wicked
  • Tricks for getting your children to eat vegetables
  • What yuba is

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10: Earth and Oven: Meredith Youngston

Guests include:

Meredith Youngston: vegan chef behind the blog Earth and Oven in Toronto, Canada.  Meredith studied food and restaurant administration at University and nutrition at the Canadian School of Natural Nutrition.

Learn:

  • How she turned her passion for food into a healthy vegan / vegetarian diet
  • About her favorite green curry in Thailand
  • Finding vegetarian potato pancakes on the side of the street in Krakow in Poland
  • Her favorite restaurant in Toronto
  • What it takes to be a nutritionist in Canada
  • What a reverse resolution is
  • The power of seeds
  • What Meredith’s reading now

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9: Pumpkin Restaurant

Guests include: Ian Marony, Hilary Bor, 3 guys

Learn:

  • What inspired Ian’s love of food and how he and his team remain inspired
  • Why the restaurant is named Pumpkin
  • Tricks for how to use items from a CSA share that you don't like 
  • What flavor stacking is
  • What the crew eats at home and some other fun facts

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Connect with Ian and Hilary: Pumpkin Restaurant

Resources Mentioned:

 

5: Food in Jars: Marissa McClellan

4: Castle Valley Mill: Mark and Fran Fisher

Guests include

Mark and Fran Fisher: Amazing couple who left the consulting world to restore the historic Castle Valley Mill on the Neshamity Creek in Bucks County.  They have influenced farmers and chefs to increase the availability of organic berries and stone ground grains.

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Learn

  • The history of Castle Valley Mill and what it took to restore the mill
  • How Mark and Fran influenced farmers to grow non-GMO corn and how they work with local farmers to plan what they grow
  • The difference between stone ground vs. modern roller milled grains and why stone ground grains are more nutritious
  • Why you may tolerate products made with stone ground flour even if you have non-celiac gluten sensitivity
  • The different ancient grains and flours (wheat-hard vs. soft, sifted/bolted, rye, spelt, einkorn, emmer farrow, corn, buckwheat, grits, polenta)
  • What flours to use when cooking vs. baking

Connect with Mark and Fran: Castle Valley Mill

Resources include: 

 

3: Inspired Brews: Jessa Stevens

Guests include:

Jessa Stevens: Graphic designer turned master brewer who uses locally sourced ingredients to flavor her kombucha.

Learn:

  • What kombucha and a SCOBY are
  • Where you can learn how to make your own kombucha
  • From what farms and CSA’s Jessa sources her ingredients
  • Where to find Inspired Brews Kombucha
  • Some fun facts about Jessa

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8: High Street Bakery: Andrew Farley

Guests include:

Andrew Farley: At the time of this interview, Andrew was the head bread baker at High Street Cafe in Philadelphia.  He is now a chef there.  

  • Learn:
  • What a starter is and why you should name your starter
  • How to alter the size of your crumb
  • What a poolish is
  • Which of their breads is made with 100% stone ground grains
  • Tips for home bakers
  • How he actually lost weight when he became a baker

 

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7: New Road Brinery: Patrick Gigliotti

Guests include:

Patrick Gigliotti: Mens apparel  business representative who has applied his passion for cooking to generate a successful small batch brinery where he currently brines pickled cucumbers and green beans.  

Learn

  • What pairs best with pickles
  • Why Patrick invested in having his products analyzed and having a nutrition facts label generated for them 
  • How he marked his product to Di Bruno Bros.
  • How to break your product into the boutique food market
  • Fun facts about Patrick

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6: Talula's: Aimee Olexy

Guests include:

Aimee Olexy: English literature major turned chef and restaurateur behind the Talula's Empire including Talula's Table, Talula's Garden, and Talula's Table in addition to The Love.  Aimee was ahead of the farm-to-table movement with her first restaurant Django. 

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Learn

  • Her experience studying wine and cheese in France
  • How cheese and wine can give you a sensory experience
  • Her experience selling sandwiches outside of Greatful Dead Concerts
  • How she transformed from a high school drop out to a suma cum laude college graduate
  • Where she would seek further culinary training

Resources Mentioned

 

2: Hungry Pigeon: Pat O'Malley and Scott Schroeder

Guests include:

Pat O'Malley: Pastry chef who trained at the Culinary Arts Institute of Philadelphia and was trained by Paula Oland at Balthazar Restaurant in NY. 

Scott Schroeder: Savory chef who has experience working with George Perrier, Steven Starr, and Guillermo Pernod.   

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Learn:

  • What turned Pat and Scott onto becoming chefs
  • Pat and Scott's favorite cookbooks
  • Where Pat and Scott eat when they are not at their restaurant
  • Why they chose the name "Hungry Pigeon" for their restaurant
  • Their favorite non-food things to do 

Connect with Pat and Scott: Hungry Pigeon

Resources Mentioned:

12: Occasionally Eggs: Alexandra Daum

Guests include:

Alexandra Daum: vegetarian chef behind the recipe blog Occasionally Eggs.  Alexandra studied Anthropology of Food at University, but left academia to apply her passion for food in a more creative way.  

Learn:

  • How following a vegetarian/vegan diet has helped her eczema, depression & anxiety
  • Her experience using an elimination diet to discover what foods are best for her
  • Her study of indigenous food traditions while at University
  • Her anthropology of food research regarding small scale organic food production
  • A typical day in the life of Alexandra Daum
  • Fun facts about Alexandra

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1: Function Coffee Labs: Ross Nickerson and Megan McCusker

Guests include:

Ross Nickerson: UPENN graduate with a degree in mechanical engineering who taught physics in the UK and now applies his scientific approach to making some of the best coffee.  

Megan McCusker: Columbia University graduate with a degree in psychology, anthropology and business administration who met Ross at Winchester University while she was completing a fellowship.

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Learn

  • The difference between a cold brew and iced coffee
  • How coffee is scored similarly to wine
  • How to know if your roasted bean has been overroasted
  • What you can do to make your home brew better
  • Why it may be faux paus to drip your biscotti into a coffee

Connect with Ross and Megan: Function Coffee Labs

Resources Mentioned: