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podcast episode 12

Apropos of wrapping up our wildly successful round of the FSC Book Club, where we read through the cookbook Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook, we are bringing you an interview with the book's author Liana Krissoff!

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We loved cooking our way through Whole Grains for a New Generation and learning how to use whole grains in everyday cooking. It's a great foundation for adding more grains to your diet and offers something for everyone: vegans, vegetarians, gluten-free and the all-purpose eater!

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Liana stopped in frequently to the book club discussions to share tips and thoughts and when she agreed to talk with us for the podcast, we couldn't resist calling her up and getting the full scoop on her background, on whole grains and on what it's like to be a cookbook author.

You can read more from Liana at her blog Pie and Beer. Starting to cook with whole grains? Learn more about the local Northeast grain system in Episode 11 of the podcast!

The podcast receives sponsorship support from the Agricultural Stewardship Association and Schenectady Greenmarket.

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(Psst, do you dig our podcast? Tell a friend & consider submitting a review on iTunes!)

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FSCPodcast Epi 11 Final

FSC Contributor Amy Halloran takes on an a podcast journey to explore the Northeast grain system. Amy’s series on scaling up the northeast grain system provides a wealth of information and serves as an incredible introduction to the world of local grains, and in this episode we continue that conversation. Grains are often left out of the locavore puzzle, aren’t they? We all try to seek out locally-grown vegetables and fruits, perhaps dairy and meat as well, but grains and their by-products sometimes slip off the radar. In fact, it wasn’t until I read the book ”The 100 Mile Diet: A Year of Local Eating” by Vancouver couple Alisa Smith and JB Mackinnon a few years back that it even occurred to me to think about where grains come from.

Not anymore! Take a listen and learn more about the resurgence of grain growing here in the Northeast.

The Wheat is Ready

The Wheat is Ready

Thanks to our special guests:

  • Glenda Neff, who consults on a variety of food and farming projects, and worked on NY Farm to Bakery, a project that paired upstate millers with NYC bakers.
  • Elizabeth Dyck is an agronomist and founder of OGRIN, the Organic Growers Research and Information Sharing Network.
  • Thor Oechsner is an organic grain farmer and runs Oechsner Farms in Newfield, New York. He is part owner of Farmer Ground Flour, and Wide Awake Bakery.
  • June Russell is farm inspector for Greenmarket, which runs farmers markets in NYC. She’s also behind the Greenmarket Regional Grain Project.
  • A special thank to NOFA-NY and continued her exploration of the grain system by talking to the people who are actively involved in it. Oh, and those cookies that Amy mentions as her gateway introduction to whole grains? Above is a picture of Don Lewis of Wild Hive Farmduring a NOFA-NY Field Trip Day.  Amy wrote about those gateway cookies, and the Wild Hive Field Day in her Scaling Up Series here.
book club whole grains

If you’d like to start cooking more with whole grains, join the FSC Book Club as we cook and chat our way through the book Whole Grains for a New Generation by Liana Krisoff.

Sheaves of wheat on the front porch

It sounds like the Northeast grain system has a bright future ahead. The growing consciousness of consumers and their demand for local grains will continue to help drive innovation in grain agriculture and prove that there is indeed a market for small-scale, local grains and value-added products such as flour and baked goods.

The podcast receives sponsorship support from the Agricultural Stewardship Association,Schenectady GreenmarketHonest Weight Food Coop, West Wind AcresKilpatrick Family Farm.

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With the holidays right around the corner, we thought we’d bring you a special storytelling episode of the From Scratch Club podcast. We talked with a few of our blog readers, podcast listeners, FSC Swappers and other friends and asked them to share holiday tales from their kitchen. The good, the bad & the ugly. Take a listen to this holiday special and gear up for another season of holiday cooking debauchery. Just remember- a good sense of humor and a bit of flexibility will get you through almost any situation the holidays throw at you!

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A special thanks to our story contributors for this episode: Kate, Vickie, Emily, Gina, Morgan, Cynthia, Becky H, Kathryn, Grazia, Nicole-Lynn, Erin, Brighid and Monica!

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Those of you following along with the blog or the FSC Book Club know that we love Alana Chernila and her cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making. So it should come as no surprise that we are absolutely thrilled to bring you a fascinating, in-depth interview with Alana during this show.

In this episode, we talk to Alana about her journey to becoming a blogger and cookbook author while holding other jobs and raising two daughters with her husband. She talks about the process of writing a book and all of the work that goes into making such a beautiful, useful kitchen guide.

Alana also talks about the role food plays in her life and how she hopes to empower others to get in their kitchens and start creating. We asked her about her unique memoir style of recipe-writing and the personal touches that define The Homemade Pantry. We hope hearing Alana’s insights will serve as a great reminder that no one is perfect. You don’t have to making everythingfrom scratch. We’re all just trying to do the best we can and take each day at a time. As Alana says, you need to be able to cheer yourself on during those tense kitchen moments.

If you’d like to cook through the book The Homemade Pantry with us, it isn’t too late to join our no-stress, laid-back online book club. Head over here for more information on how to sign up and where to find us on GoodreadsFacebookTwitter. We’ve love to have you.

A big thanks, of course, to Alana Chernila for taking the time to chat with us for this show. You can visit Alana’s blog, Eating From the Ground Up, to read more.

We also bring you stories submitted from our FSC Book Club participants about how they are creating their own homemade pantries. Thank you to Amy, Dianna, Jennifer, Jackie, Kate, Kathleen and Cynthia for sharing your stories.

Listen Here —> {FSC PODCAST} Episode 8: The Homemade Pantry or SUBSCRIBE ON iTUNES

Thanks for listening!

(Psst, do you dig our podcast? Please tell a friend & consider submitting a review on iTunes!)

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It occurred to us that while we’ve discussed all sorts of ways to access fresh, local vegetables and fruit, we’ve been missing a key way that so many people buy their food… farmers markets! So we are bringing you the scoop on farmers markets this episode- how they’re organized and structured, why farmers and producers choose to sell there and how you can have the best possible shopping experience.

Farmers markets aren’t just a local substitute for the grocery store. They are increasingly a place for people to gather, listen to music, meet new friends and enjoy breakfast or lunch. They making supporting farms and feeding your family a fun, social thing to do. They provide access to more crop diversity, to intimate knowledge about how your food is grown and the best ways to prepare it, to new friendships and community connections and to a deeper involvement in your local economy.

Monica Kurzejeski of the Troy Farmers Market talks to us about how that market is organized, how they started, how vendors apply and why farmers markets are good for cities, farmers and customers.

Cara Fraver of Quincy Farms joins us to share the farmer perspective on markets and Jennifer Paniccia of 3 Chicks & a P, a delicious hummus vendor, brings the producer viewpoint to the table.

FSC Contributor and market worker Erika T. shares a few tips on how to make the most out of your next farmers market experience.

Thanks to our fantastic guests and to the real-life farmers market shoppers we talked to this month at the Saratoga Farmers Market: Jen, Anna, Meg, Pam and Sharon.

Listen Here —> {FSC PODCAST} Episode 7: The Farmers Market Scene or SUBSCRIBE ON iTUNES

Thanks for listening!

(Psst, do you dig our podcast? Please tell a friend & consider submitting a review on iTunes!)

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Happy Late Summer! We’re back after a brief July podcast vacation. In honor of the late summer bounty, this episode focuses on food preservation. That means canning, freezing, dehydrating or otherwise making your food last beyond the growing season.

Our food swaps are always filled with jars of home preserved bounty, from pickled vegetables to smooth jam and jellies. These jars serve as a constant reminder that there are ways to savor summer all throughout the year.

We explore the WHYs of preservation- most of us aren’t out on the prairie trying to put up enough food to last through a harsh winter. We can buy most of what we need at the grocery store, year-round. So then why do we can? Why do we take the time to put up our food?

This episode features two interviews with local canners and food preservationists, who talk about why they can and what they can. Amy Halloran, a local writer and inspiration with an impressive urban garden and home preservation resume, sat down with us for a cup of coffee and told us all about her ketchup obsession and what it’s like buying bulk produce from an Amish vegetable auction.

Newbie canner Nikki Alcala then shares her personal story of how she came to embrace a healthier, natural foods lifestyle and how that blossomed into a newfound love for home canning. A big thank you to the wonderful coffee shop and cafe, Spillin’ the Beans, for allowing us to host our podcast interviews there.

We are extremely excited to share an interview with Marisa McClellan, the food preservationist rock star behind the blog Food in Jars and the new book Food in Jars: Preserving in Small Batches Year-RoundMarisa stopped by our area recently to teach a jam-making class, visit our food swap and talk a bit about her cookbook. After a busy day, Marisa let me steal a few more minutes with her to talk more about small batch food preservation.

Finally, we were so inspired by the comments our readers left on our Food in Jars giveaway. We asked you why you put things in jars… what inspired you to preserve the bounty. Christina shares a few of those responses in this episode.

As promised, here is a list of additional resources for getting started on your own food preservation journey.

Food Preservation Resources

Preserve It! Bottle Fruits, Jams & Jellies, Pickles, Cured Meats ISBN: 978 0 7566 6208 0 Food In Jars ISBN: 978-0-7624-41-43-3 Put ‘Em Up ISBN: 978 1 60342 546 9 DIY Delicious ISBN: 978-0-8118-7346-8 Ball Book: Guide to Preserving  ISBN 0 9727537 0 2 Can it, Bottle it, Smoke it ISBN: 978 1 58008 575 5 Pickled: From Curing Lemons to Fermenting Cabbage 978 1 4405 3873 5 Wild Fermentation 978 1 931498 23 4 Mother Earth News Magazine & their publications Organic Gardening Hobby Farm Home Urban Farm

For those of you just starting out with water bath canning, we highly recommend taking a local class to learn about how to safely can. Information on FSC’s own canning and food preservation classes can be found here.

Alright, food preservationists! Let’s get chatting. Leave a comment here, check in over at our Facebook page or find us on Twitter (#FSCpodcast) and share your favorite ways to put food up. Tell us about your proudest canning moments or share any great resources you have. Don’t forget to download and print out your FREE summer canning labels over here! Make those jars pretty!

Summer’s not over yet, so before it goes… let’s get preserving.

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Thanks for listening!

(Psst, do you dig our podcast? Please tell a friend & consider submitting a review on iTunes!)

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Raising animals for food. It’s a tricky subject, but we are tackling it with gusto in this month’s podcast. We’ve talked about growing vegetables, joining CSAs to pay someone else to grow vegetables and we’ve even talked a little bit about backyard chickens. Now we are bringing you an extended interview with a local meat farmer who knows exactly what it takes to raise farm animals sustainably, humanely and compassionately.

Here at From Scratch Club, we represent nearly the entire range of diets including vegetarianism, dairy-free and responsible carnivore households. What we all have in common though, is the commitment that if and when we choose to eat meat, we choose to buy the most sustainable, humanely-raised, healthy meat we can find. Because factory-farmed, commodity animal products are just gross.

FSC Editor & Reporter in the Field Christina Davis brings you this month’s interview with Joshua Rockwood of West Wind Acres Farm. You can learn more about West Wind Acres, including information about their CSA program and buying club, at their website. Josh tells us which animals and which breeds he raises and why. He also talks about why pasture-raised meat is not only tastier, but actually healthier for you than conventionally-farmed meat and he even talks about how to incorporate rabbit meat into your favorite recipes. His particular emphasis on quality of life and humane practices should inspire you all, if you are meat-eaters, to carefully choose your farmer and to learn more about their practices and process of nurturing animal life from birth until the end. (Read more about West Wind Acres in this post about their farm tour.)

Oink!

FSC Contributor Liz Russell brings us an interview with Tatiana Stanton from this winter’s NOFA-NY conference. Tatiana is the goat extensionist for the State of New York working out of Cornell University and also raises her own goats. She talks about what you call goat meat, what it tastes like and what her favorite recipes are for a product that has fallen from popularity recently in our country.

Thanks to Keith Drinkwine, Produce Manager at Kilpatrick Family Farm for the June/July Crop Report.

Listen Here (link below) or SUBSCRIBE ON iTUNES

Thanks for listening!

If you like what you hear, please tell a friend & consider submitting a review on iTunes

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This episode of the FSC Podcast, we are diving into the world of urban farming. That’s right, farming in cities. Not the typical, sprawling pastures in the country or the iconic red barn, but we’re talking to people and organizations who are farming in the city. They are increasing access to fresh food, forging a stronger connection with the land and using urban farming as an educational and job training tool for youth. We’ve chatted with a lot of people who are growing local, even on small city plots, and proving that you don’t need a homestead in the country to take control of your food.

City farming is not only great for the local food system and for the people who directly benefit from increased food access, but it’s really great for the cities themselves. Vacant lots can be turned into thriving community gardens and urban schools can introduce students to agriculture and a whole new world of healthy eating. Urban farming is a creative way to promote reinvestment in our cities and FSC is thrilled to bring you this episode.

At the NOFA-NY Winter Conference a few months ago, Liz caught up with Erica Brenner of Dekalb Farm and Molly Culver of the High School for Public Service Youth Farm, both located in Brooklyn, to chat more about farming in the Big Apple.

Christina met with Matthew Schuler and Brian Bender of the Capital District Community Gardens’ The Produce Project, who shared with us more information about the exciting urban agricultural youth program operating in Troy, NY. The Produce Project is an organic, year-round urban farm business. Youth earn a small stipend along with a vegetable share for tending crops from seed to harvest. They sell their crops to local restaurants and at farmers markets while learning lifelong lessons in business and entrepreneurship. The Produce Project students also learn about healthy eating by participating in workshops with local food experts and network with potential future employers in our community. Christina also caught up with two Produce Project students, Devin Chandler and Stephen Cochran.

Our last interview explores the link between urban farming issues and advocacy. Jen Pursley Guidice and her husband Michael, owners of Hounds on the Hudson, encountered first-hand the controversy that can sometimes form around urban farming. Their small flock of backyard chickens stirred up emotions on both sides of the issue and launched a citywide campaign of concerned citizens that is now tackling larger issues of voter registration and government accountability through Albany Votes. Thanks to the inspiring urban farming mecca, The Radix Ecological Sustainability Center, for hosting this podcast interview!

So, city dwellers, are you inspired to get farming yet? Stay tuned for a follow-up episode later this year with even more stories and resources on urban farming.

Listen Here (listen button) or SUBSCRIBE ON ITUNES

Thanks for listening!

If you like what you hear, please tell a friend & consider submitting a review on iTunes :)

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This month’s podcast highlights a few of the creative, hardworking people who have made food not only their personal passion, but the basis for their professinal lives as well. We’re calling them food entrepreneurs. We spoke with two such food entrepreneurs to learn how they turned their passions for local foods into thriving businesses.

A few months ago, FSC contributor Erika Tebbens attended NOFA-NY‘s conference in Saratoga Springs. She sat down with Marty Butts of Small Potatoes, a local foods advocacy and marketing business based out of Syracuse NY. Marty is passionate about fair trade issues, including domestic fair trade, and he’s masterfully built his business on supporting local producers while upholding farmers’ rights and fair agricultural labor practices.

FSC Editor Christina Davis caught up with the owner of an incredible new business that’s aiming to expand access to local foods through an innovative online farmers market. Farmie Market founder Sarah Gordon tells us about her journey from marketing her family’s grassed beef farm to operating a wildly successful business that has expanded throughout several counties and states.

On this month’s show, we also announce a few of our newest projects: a new Schenectady food swap, the launch of FSC Academy and our very first FSC Book Club!

Keith Drinkwine, Producer Manager at Kilpatrick Family Farm, stopped in to give us a quick crop report and tells us what we can expect to see soon at our local farmers markets.

We also have a very special treat for you this month! Alana Chernila, author of the blog Eating From the Ground Up and also the author behind the brand new cookbook The Homemade Pantry: 101 Foods You can Stop Buying and Start Making, was awesome enough to visit us at our Troy food swap this month. Because we love you so much, we’re bringing you an excerpt of Alana’s talk.

Thank you to FSC Swappers Kelly, Margaret, Ona & Joey for chatting with us about swapping.

Listen Below or SUBSCRIBE ON ITUNES

Thanks for listening!

If you like what you hear, please tell a friend & consider submitting a review on iTunes :)

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{Christine's 2o11 22-week CSA Share from Kilpatrick Family Farm}

This month’s episode is all about CSAs-- community supported agriculture! We tell you what CSA is and why it’s awesome for both farmers and consumers. If you’re interested in supporting local farmers and the local food system, this show is for you.

Are you still on the fence about joining a CSA? Then go read our {KNOW YOUR FARMER} Why Are You a CSA Member? post from earlier this month. All of the FSC contributors that have belonged to a CSA at one point or another chimed in about their experiences and why being part of a community-supported agriculture program is important to them. There's also an excellent round-up of additional CSA advice and local foods resources.

Joining a CSA means that you’ll be eating a lot of vegetables. Not sure what to do with them all? Not even sure what they are? Never fear! FSC is here to ease you into your new life as a CSA member. Chances are, we’ll have a post or recipe about it! Hakurei turnips? Jillian has you covered here. Jerusalem artichokes? Why not make Erika’s Jerusalem Artichoke & Beef Enchilads? Try Christina’s Pickled Fiddleheads or Christine’s Rainbow Chard Quiche. FSC even ran an entire Garlic Scape Week. We’ve got you covered.

{DENISON FARM: On-Farm Pick-Up Site}

For this month's podcast, we interviewed several rad farms at NOFA-NY’s 2nd Annual CSA Fair in Albany. We spoke with farmers who run vegetable CSAs, farms who collaborate with other local producers, farms with a CSA for meat & poultry, year-round vegetable CSAs and even a farm that will do the cooking for you. You can learn more about the farms and their CSA programs at the following links:

Quincy Farm, Easton, NY (Read about FSC’s tour of Quincy Farm back in October 2011 here) Denison Farm, Schaghticoke, NY (Read about the fundraiser FSC ogranized for Denison Farm & Kilpatrick Family Farm in the wake of Hurricane Irene and Tropical Storm Lee here) Full Field Farm, North Chatham, NY Kilpatrick Family Farm, Middle Granville, NY 9 Miles East Farm, Northumberland, NY

Thanks to Luke Deikis, Justine Denison, Mike Kowalski, Philip Kilpatrick and Gordon Sachs for taking the time to talk to us about their 2012 CSA programs.

{Walking Quincy Farm}

For more information about CSAs or to find a farm near you, visit www.localharvest.org. Local listeners can learn about upcoming CSA fairs in New York by visiting www.nofany.org.

Thanks for listening!

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