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:

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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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Bonus: Castle Valley Mill with Mark and Fran Fischer

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Today’s guests are Mark and Fran Fischer of Castle Valley Mill in historic Bucks County, PA where they stone grind grains. Mark and Fran left careers in the aviation and finance industry, respectively, to restore the mill.

Join in our chat below:

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In today’s episode, Mark, Fran and I discuss:

  • the history of the mill and what it took to restore it

  • the difference in nutritional content between stone ground vs. processed grains

  • how some people with non-celiac gluten sensitivity tolerate stone ground grains

  • …and much more

Check out the resources Mark and Fran recommend:



Connect with Mark and Fran:

Castle Valley Mill

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.

008: Cape May Salt Oyster Company with Brian Harman

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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.

Join in our chat below:


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In today’s episode, Brian and I discuss:

  • The process of how oysters are farmed from seed to market size

  • What is unique about the terroir in which each oyster is cultivated and how that affects the taste of the oyster

  • How the flavor profile of oysters changes from season to season

    …and much more

Check out the resources Brian recommends:

Connect with Brian:

Cape May Salt Oyster Company

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.

007: Yellow Springs Farm with Al and Catherine Renzi

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Today’s guests are Al and Catherine Renzi from Yellow Springs Farm in Chester County, PA where they have a native plant nursery and craft award winning artisanal cheeses from the milk of their Nubian goats.  

Join in our chat below:

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In today’s episode, Al, Catherine and I discuss:

  • what inspired them to start a native plant nursery and goat farm

  • their experience making ravioli in Piedmont and ricotta cheese in Sicily

  • how the names of their cheeses often reflect the terroir at Yellow Springs Farm

  • … and much more

Check out the resources Al and Catherine recommends:

Where you can purchase Yellow Springs Farm Cheese

Connect with Al and Catherine:

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.

006: The Farm Cooking School with Shelley Wiseman

Photographer: Guy Ambrosino

Photographer: Guy Ambrosino

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 City. 

Join in our chat below:

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In today’s episode, Shelley and I discuss:

  • her prior career as the travel food editor and recipe developer for Gourmet Magazine

  • her cooking school in Mexico City where she taught French cuisine

  • the classes, dinners, and culinary vacations offered by The Farm Cooking School

  • …and much more

Check out the resources Shelley recommends:

Cooking Schools:

Restaurants:

Travel resources:

Books:

Local Farms:

Connect with Shelley:

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.

005: Valley Milkhouse with Stefanie Angstandt

Photo by Cynthia Van Elk

Photo by Cynthia Van Elk

Today’s guest is Stefanie Angstandt of Valley Milkhouse where she crafts award winning artisan cheese in the heart of Oley Pennsylvania’s agricultural Valley. Stefanie graduated from Brown University and quit her day job in her mid-twenties to pursue a career in cheese making. 

Join in our chat below:

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In today’s episode, Stefanie and I discuss:

  • traditional European cheese making

  • what inspired her to make cheese in the first place and

  • her experience working on farmstead operations in France, Spain, Turkey and India

  • …and much more

Check out the resources Stefanie recommends:

WWOOF (Working Weekends on Organic Farms) International
Avalanche Cheese Company

Connect with Stefanie:

Valley Milkhouse

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.

004: Bibou with Pierre Calmels

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Today’s guest is Pierre Calmels of Bibou Restaurant in Philadelphia, PA. Pierre is a French chef who trained in Lyon, France and has worked with world-renowned chefs including George Perrier, Daniel Boulud, and Pierre Orsi. 

Join in our chat below:

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In today’s episode, Pierre and I discuss:

  • his experience working with other world renowned French chefs in both the USA and France

  • the difference between French and American food culture

  • cheese

  • …and much more

Check out the resources Pierre recommends:

Pierre Orsi

Daniel Boulud

Connect with Pierre:

Bibou Restaurant

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.

003: Little Baby's Ice Cream with Pete Angevine

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Today’s guest is Pete Angevine of Little Baby’s Ice Cream where he collaborates with local artists to create unique and surprising flavor combinations with his cream base sourced from Trickling Springs Creamery in Chambersburg, Pennsylvania. Pete graduated with a degree in geography and urban studies of all things and left a career in music to start Little Baby’s. 

Join in our chat below:

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In today’s episode, Pete and I discuss:

  • his inspirations for creating such unique flavors as vanilla cardamom cream and earl grey sriracha

  • how they make vegan ice cream

  • where he would go in the world to try unique ice cream flavors

  • …and much more

Check out the resources Pete recommends:

Trickling Springs Creamery
Soom Foods

Connect with Pete:

Little Baby’s Ice Cream

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.

002: Clover Creek Cheese Cellar with Dave and Terry Rice

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Today’s guests are Dave and Terry Rice, master cheese makers at Clover Creek Cheese Cellar, a farmstead cheese operation in Williamsburg, PA.

Join in our chat below:

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In today’s episode, Dave, Terry and I discuss:

  • their travels across the USA, Argentina, Africa, and Iceland to learn about cheese and yogurt

  • how the flavor of cheese varies based on the pasture where their cows feed

  • where they would go next to learn from a master cheese maker

  • making, storing, and eating cheese

  • …and much more

Check out the resources Dave and Terry recommended:

Books:

Websites:

Podcasts

Connect with Dave and Terry:

Clover Creek Cheese Cellar

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.