Bölümler
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This week's guests are Emma Jagoz & Jason James of Moon Valley Farm a small scale, woman owned farm and CSA in Baltimore County Maryland.
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Mary Sue Milliken is an American chef, restaurateur, cookbook author, and radio and TV personality working mostly on Latin cuisine in the United States.
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Eksik bölüm mü var?
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Joan Nathan is the author of eleven cookbooks including her latest work, “King Solomon’s Table: a Culinary Exploration of Jewish Cooking from Around the World,” released by Alfred P. Knopf in April 2017. Her previous cookbook, “Quiches, Kugels and Couscous: My Search for Jewish Cooking in France” (Knopf), was named one of the 10 best cookbooks of 2010 by NPR, Food and Wine, and Bon Appétit magazines. She is a regular contributor to The New York Times and Tablet Magazine.
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Rona Kobell is a science editor and writer with Maryland Sea Grant, where she produces the magazine Chesapeake Quarterly. She’s been covering the Chesapeake Bay for 14 years, starting at the Baltimore Sun and then at the Chesapeake Bay Journal.
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The Baltimore Sun has called Caleb Stine the “lynchpin of the Baltimore folk scene.” Like his Baltimore home, Stine keeps the music honest– hardworking, genuine, and unafraid to tell it like it is. To date, Stine has released over ten albums, scored music for films, acted Off-Broadway, gargled Sangria on the streets of Madrid, and played guitar with Vieux Farka Toure.
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Julia Feder brings two decades of experience with non-profit institutions and program oversight to her work as Executive Director of FRESHFARM. As a strategic storyteller, community builder, and activator of sustainability efforts, Julia is driven to introduce more people to the deliciousness of our region’s bounty. Perhaps what she enjoys most, though, is eating seasonally and knowing the stories and farmers behind the food she’s feeding her family. Julia holds a B.A. in English Literature and Psychology from the University of Michigan and a M.S. in Environmental Studies with a focus in environmental education from Antioch University. Her favorite market food? It’s always changing but right now she’s loving nectarines and pickled carrots.
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Chef Spike Gjerde sits down for an intimate conversation with culinary legend Chef Daniel Boulud. Daniel is Chef-Owner of 7 restaurants in New York City and 6 in national and international destinations, as well as the Feast & Fêtes catering company.
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Sam is a co-founder of ANXO Cider, the District's first licensed winery since prohibition, and it's two brick-and-mortars in Truxton Circle and Brightwood Park. A member of the national board of the United States Association of Cider Makers, Sam oversees ANXO's cider production and distribution, which now covers six states, the District, and a few accounts abroad. Previously, he was DC's first Certified Cicerone, and founded the beer programs at Meridian Pint and Smoke & Barrel before overseeing beverage operations for Pizzeria Paradiso. Raised in Baltimore and a graduate of Washington University in St. Louis with a BA in Economics and Psychology, Sam now lives with his wife and daughter down the street from the cidery and has been a Washingtonian for 12 years.
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Chantal Tseng loves just about anything fermented and poured, as she tells it, but especially wine, tea and cocktails. She's turned that love into roughly 18 years of serving drinks as a bartender, bar manager and part-time Sommelier. She is currently the Social Media Manager for a local wine distributor with a focus on natural wines. She is also a co-founder of Redeye Menus, a sherry pairing dinner social club that pairs sherry with Asian food. You might also find Chantal freelancing as a Sherry educator, promoting the local library or just doing some chalk art. Her current regularly scheduled passion is running the "Literary Cocktails" series in the Reading Room of Petworth Citizen every weekend where she creates specialty cocktail menus that are inspired by classic and contemporary literature. In the past, she held the rank of original Bar Manager and Senior Bartender of Mockingbird Hill where she created and managed the winelist and cocktail program. This is where she was named EaterDC's 2013 Bartender of the Year and one of Daily Meal's 25 Top Bartenders in America. She was also the first Head Mixologist for the historic Tabard Inn where she created the Tabard Cocktail, which was featured in one of her favorite publications, Imbibe magazine. A true student of all things liquid, she is a Bar Ready graduate of the B.A.R. program, a Certified Sommelier via the Court of Master Sommeliers and a Certified Sherry Educator from the Consejo Regulador in Jerez. She also plays a mean game of pool. You can find her posting regularly on Twitter and Instagram as @shinobipaws.
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Nazirahk Amen is a grower and naturopathic doctor with over 20 years of experience in both fields. After growing up on a farm, his interest in organic farming was sparked by his spiritual teacher, Reverend Nazirmoreh Kedem ABRD, head of Nahziryah Monastic Community & Ecovillage in the Ozarks.
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Franklin and Poe Trust Company is a veteran-owned consultancy and retail store committed to providing the highest quality clothing and goods for men and women. Owners Chris Caquelin and Andrew Li specialize in American-made quality clothing and durable goods, from raw selvedge denim and Red Wing boots to natural beauty products.
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Old Westminster Winery is the project of three siblings with one vision: to put Maryland wine on the map. Their meticulous vineyard care and cellar work yield wines that display complexity, character and -- most importantly -- are a joy to drink. A bottle of wine reflects its maker’s passion and creativity. Wild yeast fermentations, sparing additions and minimal intervention are key to crafting wines that are expressive of our soil, climate and geography.
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This week's guest on ORIGINS is Mike Curtin, CEO of DC Central Kitchen. After graduating from Williams College in 1986 with a BA in Religion, Mike lived and
worked in Osaka, Japan as a teacher, copywriter, and bartender at his neighborhood pub. Upon
returning to the US, Mike began a 20-year career in the hospitality business, which included
owning and operating his own restaurant, The Broad Street Grill in Falls Church, Virginia, before
joining DC Central Kitchen (DCCK).
When Mike joined DCCK in 2004, he drew on his experiences as an entrepreneur in the
restaurant business to expand the Kitchen’s social enterprise program from less than $500,000
in 2005 to over $7 million in 2014. Under his leadership, DCCK’s social enterprise portfolio
expanded from a small catering outfit to include a full-service catering, contract meals, locally-
sourced, scratched-cooked school meals and a wholesale program that delivers fresh produce
and healthy snacks to corner stores in Washington, DC’s food deserts. -
Richfield Farm is a family owned and operated vegetable, fruit, and flower farm based out of Manchester, MD serving Maryland, DC, and Virginia farmer's markets and restaurants for over thirty years.
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Andrew Bahrenburg is the National Policy Director for the National Young Farmers Coalition. Prior to that, he worked for years as a legislative aide in the U.S. House of Representatives before returning to his native Vermont to farm organic specialty crops and pastured poultry. Andrew has served as an instructor in the University of Vermont's Farmer Training Program, as a founding member and organizer for the Vermont Young Farmers Coalition, and as the policy advocate for Rural Vermont. He holds a B.A. in political science from Macalester College.
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This week's guests on Origins are the Vetter Brothers, proprietors of Tessemae’s, the nation's best tasting #1 selling Organic salad dressing and condiment company.
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Chef Spike Gjerde is joined by the legendary Alice Waters on a special episode of ORIGINS. Alice Waters is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local sustainable agriculture for over four decades. In 1995 she founded the Edible Schoolyard Project, which advocates for a free school lunch for all children and a sustainable food curriculum in every public school. She has been Vice President of Slow Food International since 2002. She conceived and helped create the Yale Sustainable Food Project in 2003, and the Rome Sustainable Food Project at the American Academy in Rome in 2007. Her honors include election as a Fellow of the American Academy of Arts and Sciences in 2007; the Harvard Medical School’s Global Environmental Citizen Award, which she shared with Kofi Annan in 2008; and her induction into the French Legion of Honor in 2010. In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act, and that the table is a powerful means to social justice and positive change. Alice is the author of fifteen books, including New York Times bestsellers The Art of Simple Food I & II and The Edible Schoolyard: A Universal Idea.
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Preservation expert Lauren Sandler of Canning Shed joins ORIGINS to discuss the ins and outs of canning, preservation and sustainability at large.
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Jon Shaw has been using all natural, sustainable, raised bed, no-till methods for many years. Jon operates what might be called a large “market garden” in Monkton, Maryland that sits on some of the best soil in the state. He enjoys experimenting by growing unusual plants including heirloom varieties while trying to extend their season without the use of fossil fuel based heating.
Nat Shaw has been working in his Dad’s garden since he was a child. As a student of Entrepreneurship at the University of Baltimore, he began researching vertical hydroponic vegetable growth and found Freight Farm’s Leafy Green Machine. After working with a team to develop a feasibility study, Nat convinced his father to consider using an LGM to supply Karma Farm’s restaurant customers with leafy greens through the entire year. The result… Karma Farm Leafy Green Machine, coming April 2017!
