Grounded by the Farm
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Farm-to-counter may not be a thing for most of us, but it is a service that Bolyard's Meats delivers all the time. Bolyard's is a butcher shop that works directly with farmers on the beef, pork, lamb, poultry and more. And in a really unique spin, you not only buy fresh from the farm meats at the meat counter, but you can get a great meal too. And you can eat that while watching the butchers at work in the cutting room from a lunch counter! In this episode we talk with chef and butcher Chris Bolyard who shares his passion for whole-animal butchery, sustainable practices, and providing high-quality meats to his customers. Here are some key points from the episode that will capture the interest of food and cooking enthusiasts: __ __ Links Available: __ __
As we change seasons, we're talking seasonal foods with chef Zane Dearien at a unique restaurant in St. Louis' Central West End -- Bowood by Niche. The restaurant is paired with a garden center, providing a perfect patio environment to enjoy a relaxed meal with friends and family. Our conversation focuses on the importance of utilizing seasonal foods and the on-site herb garden at the restaurant, and ways home cooks can up their game too. During the interview, several key topics are covered: __ __ We also talk through the challenges and rewards of working in the restaurant world in a few different ways: __ __ Links Available: - Bowood by Niche website: https://www.bowoodbyniche.com/ - A video on the on-site herb garden at Bowood: https://youtu.be/gqA877w1kpw - Detailed show notes post & photos on additional info https://groundedbythefarm.com/seasonal-cooking-zane-dearien/
Cheese farmer made be a made up term but when you make artisan cheddar cheese from the dairy cows you milk, it seems fitting! This episode we visit David Hemme, a Missouri dairy farmer who began making cheese seven years ago! The Hemmes are committed to "better from the beginning" and the result is incredibly tasty products with an eye on the future. We cover all the topics from cheese curds -- did you know small batch cheesemakers as they make a 42-pound block of cheese are left with about 27 pounds of leftover curds? -- to regenerative farming techniques being used on the farm. Topics in the interview: __ __ Key Links: __ __
With Cahokia on our minds after our last episode, we turn to my backyard of St. Louis and are digging into more Native American food and farming history. Joined by guest expert Dr. Gayle Fritz, an anthropologist and professor emeritus from Washington University, we uncover the mysteries of this once-thriving metropolis and its food and farming footprint. Get ready to have your mind blown as Gayle delves into the incredible discoveries and hidden histories of Cahokia. It was major city and the largest metropolitan area long before Europeans arrived here. It was the largest city north of Mesoamerica between 1000-1400 CE. Did you know that the original residents of Cahokia cultivated crops we still grow like corn, squash and nuts? They also grew so-called "lost crops" as they are no longer in production?They even had their own version of quinoa! Plus, we'll explore the various purposes of the mounds found in Cahokia, from ceremonial rituals to burial grounds. Whether you're a foodie, history buff, or curious about native heritage, this episode will leave you hungry for more knowledge. So grab a snack and tune in to "Grounded by the Farm" as we dig deep into the culinary legacy of Cahokia! Key topics and moments from the episode: __ __ Links Mentioned: __ __
Did you know that rice is grown in Southern Illinois where the Ohio River meets the Mississippi? And there's actually a rice that has been bred to deliver a higher protein content that makes it low glycemic too! We talk with farmer Blake Gerard of River Bend Farms about the unique challenges of growing rice, how he came to grow and market an enhanced variety of rice, and some of the ways it's grown. His operation is very different from many farms as he's right along the river... so even in a year where many Midwestern farmers have had issues of drought, the water table on his farm kept everything growing. We explore the intersection of food and farming and shed light on various environmental pieces that touch rice from filtering muddy river water into crystal clear water, thanks to the soils natural filtration powers. See photos, a video farm tour and more: https://groundedbythefarm.com/cahokia-rice-river/ A post that provides definitions of some of the rice farming terms we used: https://groundedbythefarm.com/rice-farming-terms/ Cahokia RIce online Website https://www.cahokiarice.com on instagram at http://instagram.com/cahokiarice Facebook at https://www.facebook.com/cahokiarice and YouTube at https://www.youtube.com/channel/UCtpYayjbGdwYZXRibzMn_6A
The marbling of wagyu beef adds benefits to the tenderness and flavor that makes it stand out according to Jeff Swanson. We visit Jeff & his family in Adams, Tennessee -- just an hour or so from Nashville. We delve into the history and flavor profiles of this extraordinary beef in this episode. Find out what makes wagyu different -- on the plate as well as the pasture -- as we hear the history of the cattle and how the Swansons settled on this breed and have been building their family operation from the ground up. Whether you're a steak aficionado or simply a fan of delicious food, this episode will have you salivating. From chuck eye roll roasts to sirloin tips or ribeyes, Jeff shares their expertise on utilizing different cuts of wagyu to create exceptional steaks. For photos & video: https://groundedbythefarm.com/wagyu-beef/ Find the Swansons on Instagram at https://www.instagram.com/southwindscattleco/ and Facebook at https://www.facebook.com/SouthwindSCattleCo
So often, a podcast interview opens up whole new areas of discovery and here, food and farm books can help provide additional depth. In fact, the last few episodes opened that curiosity for host Janice Person who jumped on a friend's book recommendation. Now Janice shares recommendations for 10 books in the food and farm space! The books Janice talks through here are: __ __ Access links to in-depth reviews, where to purchase, etc at https://groundedbythefarm.com/food-farm-books/ https://groundedbythefarm.com/?p=4795&preview=true
We continue discussions about food and farm on the Gila Indian Community in Arizona. In this episode we talk to Terry Button about the work he and his wife Ramona are doing at Ramona Farms. Terry shares some of the foods the Pima people have eaten for generations, sharing the roles of corn and tepary beans and some of the foods that can be foraged in the desert. Sourcing heritage corns from friends with backgrounds from other tribes has allowed them to expand the native offerings. Tepary beans were a key staple for the Pima and yet few in the US are familiar with the bean. Terry has developed a deep appreciation of them and explains the unique flavors of tepary beans, native to the Southwestern region and cultivated by indigenous communities. We share insights from their kitchens including recipes too. We also explore the rich history behind American Pima cotton, a crop developed by the USDA and named after the Pima reservation because of the connections to traditional production and genetics. This episode is filled with fascinating stories and knowledge that food and farming enthusiasts won't want to miss. So tune in and get ready to be grounded by the farm! See our tour of the farm on Youtube at https://youtu.be/iu8DHM9Xcj0 Get more photos and video on the podcast's website at https://groundedbythefarm.com/native-foods-farming-ramona-farms/
Let's go on a journey to the Gila River Indian Community in Arizona's Sonoran Desert, to travel locations and understand differences in time. We look at water use over time as host Janice Person interviews two expert archaeologists, Kyle Woodson and Wesley Miles. Together, they discuss the prehistoric use of irrigation in the Gila River region and the historical significance of the Akimel O’otham (Pima) and Pee Posh (Maricopa) people. Join us as we explore how farming practices have taken root in these fascinating cultures and learn how the past informs the present and future of agriculture in the area. Whether you're a foodie, farmer, or simply interested in learning more about the rich history of food cultivation in the US, this episode is a must-listen. The following resources are mentioned in this episode: __ __
I love veggies from a backyard garden but I have to admit, I am not the most committed gardener. And I definitely have never kept my backyard in event space shape. After visiting Mortimer Farms in Dewey, Arizona, I'm pretty sure I would leave the food production to them and enjoyment to me! That would be fine to Ashlee Mortimer who's family started farming this property years ago on a lease and was later able to purchase it. And they are now growing 54 crops here, many open for u-pick customers as well as available harvested for sale in the farm's market. You won't want to miss some of the foods they make themselves in the market or the Windmill Kitchen. We talk about all of that as well as more in this episode. See our tour of Mortimer Farms on Youtube: https://youtu.be/jfcEWjKlAHA Read the blog post: https://groundedbythefarm.com/backyard-garden-event-space/ Mortimer Farms website: https://www.mortimerfarmsaz.com/
We offer a deep dive into the world of winemaking, sustainability, and the family-run business of St. James Winery in Missouri talking with Brandon Hofherr (marketing director) and Sam Cobb (vineyard manager). From the rich history of Missouri as the first AVA in the US, settled by German and Italian immigrants, to the challenges of overturning restrictive laws on winemaking, the story of St. James Winery is a testament to the power of persistence and passion. It's also a great stop along Interstate 44 with a tasting room & brew pub on the grounds. We get into the vineyards themselves, taking a closer look at the importance of sustainable practices in winemaking and the use of AI technology to develop better blends and optimize water use. As we learn, the decision to invest in technology is a balancing act in the quest for better quality while remaining eco-conscious. For those who love food and the environment, this episode is filled with interesting information on the vital role that grape growing and winemaking play in our ecosystem. It's a reminder that what we eat and drink encompasses not just the ingredients on our plates but also the people who grow them, the environment that nurtures them, and the history and innovation that drive them forward. So pour yourself a glass of wine, relax, and tune in to this fascinating story of a family and their winery, rooted in tradition and inspired by the future. See video of the vineyard tour on our YouTube Channel or on the website at https://groundedbythefarm.com/midwestern-vineyards/ Learn more about the winery at StJamesWinery.com
Urban farming has so much potential but it can be hard to make a living doing it. With the economy today, every city and town seems to have more people experiencing homelessness. In Iowa, there is a unique approach connecting individuals utilizing services at Central Iowa Shelter & Services (CISS) to fresh local food in a win-win and a unique farm right downtown. The facility has been growing vegetables every summer for years but this winter, they opened a greenhouse. Now, some of the people looking for the next steps to housing and employment are spending time planting seeds and growing skills. Urban farm manager Aaron Thormodsen and Josh Spain who connects the farm program to culinary efforts at the facility and to restaurants in town sit down with Janice to talk about what the program is seeing, how trainees and local chefs are finding more common ground and more. See the greenhouse tour https://youtu.be/cNMipjUkr9M on either our YouTube channel or the Grounded by the Farm website https://groundedbythefarm.com/homeless-urban-farming/ Learn more about Central Iowa Shelter & Services through: __ __ If you would like to support the Mulberry Farms program & planned agrihood, you can donate to the greenhouse program or purchase some things from the farm's Amazon wish list and have it shipped directly! There is also a wish list for the shelter if you'd like to provide some of the items needed there as well.
Shelby Smith never expected to be a farmer, so it may be fitting that she's a kind of farmer almost nobody thinks about. Shelby is a cricket farmer. Right in the heart of the Midwest. She describes this space as one changing quickly and compares it to the reality there was a time most Americans probably thought avocados were odd and wondered why others ate them, while some of us now absolutely crave having guacamole now. We talk with Shelby about whether crickets may be the next big thing in foods and why she believes that. We also talk about: __ __ You can see a tour of the farm at https://www.youtube.com/watch?v=XIaVPVUkYOw&t=7s WHERE ELSE YOU CAN FIND GROUNDED BY THE FARM __ __
Holidays bring together an amazing combination of foods & traditions, but how often do we step back and talk about how our families celebrated the holidays 25, 50, even 75 years ago? That's exactly the conversation we have with my mom (Ada Person) today. She shares her memories of holiday celebrations in the 1940s explaining what was on the table for meals, the gifts & decorations all. And we talk about some of the factors that have driven changes in the seventies as she raised kids and much more recently as grandchildren and great grands are a bigger part of the equation. Recipes for several of the dishes are now on our website https://groundedbythefarm.com/family-holiday-recipes/ And you can find photos, detailed shownotes, etc at https://groundedbythefarm.com/family-holiday-food-traditions/
We're off the farm in this episode as listeners and friends share their holiday foods and traditions. As we listen to these five people tell us about the foods that must be a part of their festive season, it's impossible not to reflect more on our own traditions. It's also likely to make you want to visit someone else's holiday table to try at least one dish! You'll hear from: __ __ We share some more notes on groundedbythefarm.com and access our full series of episodes and posts on favorite holiday foods from the farm and kitchen!
We first talked with cranberry farmer Amber Bristow more than two years ago. She did an amazing job helping us understand this uniquely American fruit grown on vines low to the ground with water added at harvest to float the berries to the top making them easy to collect! We catch back up with her picking up on some of the things that have changed in the past two years. Cranberries went viral with a skateboarder, Amber dipped her toe in the TikTok world, we created a lesson plan to help elemntary students learn more about this great food and a cran-baby joined the family farm! See videos, photos and get links to the products discussed at https://groundedbythefarm.com/cranberry-marsh/ https://groundedbythefarm.com/?p=4557&preview=true
Back in 2020, we talked with Shannon Latham who runs a pumpkin farm up in Northern Iowa. Well, now that 2022's pumpkin season has rolled around, we headed back to the pumpkin patch to find out what the latest news is for Shannon and Enchanted Acres. Shannon shared a range of favorite foods -- pumpkin pudding, Pumpkin pie and of course pumpkin muffins for breakfast (and throughout the day) She also shares some decisions to make when it comes to running a pumpkin farm. And while people tend to think about pumpkin patches for six weekends in the fall, farm families have something on the calendar most of the year with planting, pest management and there's all that time thinking about what to plant. The episode from 2020 was edited & remastered and has the update here too!
Have you ever considered beekeeping as the path to teaching leadership skills and tap passions? Kamal Bell has been doing that on his first generation farm in Cedar Grove, NC. As we sat down to discuss the farm, we found chairs and sat down in a hot tunnel surrounded by seedlings to be planted soon for fall/winter harvests. We talk through getting the bee hives ready for winter. Kamal admits he wasn't a fan of bees before. Starting hives was actually a suggestion of one of the youth in the farm's agricultural leadership program. The lessons from the hives keep coming and they draw a lot of interest from young and old. See photos, video & more at https://groundedbythefarm.com/bee-hives/ Follow Sankofa Farms on Instagram https://www.instagram.com/sankofafarms/
Pawpaws are one of a handful of unique fruits and vegetables native to the United States, and yet they are not nearly as widely enjoyed as the holiday must have cranberries! One of the reasons they aren't as well known is the primary way to get pawpaws is foraging for them. Jeff Hake sits down with us to talk about pawpaws and other fruits being grown at Funk's Grove Heritage Fruits and Grains and some of the products they are making too. Katie and Jonathan Funk grew up on the family farm & playing in Funk's Grove. Now, they are working with Katie's husband Jeff to try different practices and crops. They are creating unique food products using heritage grains and crops they grow as well as foods foraged from the grove. They have planted a combination of grains and offer some baking and bread mixes. And with the fruit trees they have planted they offer fruit leathers and other yummies. All of it is available just off the historic Route 66 in Illinois or online. See photos, video & more at https://groundedbythefarm.com/foraging-pawpaws/ Video of our farm visit https://youtu.be/-pf5xtPADHw Jeff shows how to make fruit leather https://youtu.be/5mCqo0gYtzc
Common ground is a phrase that is said less frequently these days, and environmental common ground isn't what everyone expects happens when sustainability experts and farmers sit down together. But maybe we should. The health of our soils, shifting weather patterns and the role of greenhouse gases and more means there is a lot to talk about and work on too. In this episode of Grounded by the Farm, we talk with Missouri dairy farmer Alex Peterson and Alisha Staggs, a sustainability expert who leads the dairy program with The Nature Conservancy's (TNC) North American Agriculture program. TNC is one of the world's largest and most respected environmental organizations. This is the third and final episode in our series on dairy. We visited two dairy farms in Oklahoma, talked to a cheesemonger https://groundedbythefarm.com/cheesemonger/ and now look at the environmental footprint. Shouts out to Midwest Dairy for sponsoring the series and helping us line up participants. Please let us know if you have questions remaining about dairy. See photos and a video on the site https://groundedbythefarm.com/environmental-common-ground-dairy/
Not many of us look at palm trees and immediately think of growing dates and yet, this episode may change that for you! And that's one of the things that visiting a date farmer brings out, but the process of working trees that reach the heights and ages of date palms also brings up more questions. Luckily, I found the right place in the Coachella Valley just outside of Palm Springs to get all my questions answered -- Hadley's Date Gardens where Albert Keck was ready to show me around. And some of the trees I saw have been in the valley for 80-100 years -- that's a lot of jam, cookies, energy bars, etc! The push for taste and nutrition in our diets means dates are a popular item these days. And workers -- called palmeros -- go up and down the trees half a dozen times a year to deliver that sweet treat to us! We talk about the steps in growing them and Albert tells us about the ways dates can help us recover from that hot desert sun. See photos and videos at https://groundedbythefarm.com/growing-dates/
There are titles that go almost unnoticed, but being a cheesemonger definitely stands out! It took a long time but eventually, I met a cheesemonger. That cheesemonger, Jessica Keahey (founder of Sweet Freedom Cheese in Bentonville, Arkansas), led a virtual meetup and cheese tasting & we later met in person as we toured two dairy farms! We certainly weren't short of topics to discuss and Jessica kept coming up with cheese puns to keep it light! We talk about how to choose cheeses for a cheese or charcuterie board, what to e pair with cheese, how much cheese to put on the board and more. You can access a lot of photos and a video from the visit to Sweet Freedom Cheese Shop at https://groundedbythefarm.com/cheesemonger/ and a transcript is available at https://groundedbythefarm.com/episode-320/
I recently had the chance to tour two dairy farms in Northeastern Oklahoma. The differences between the two and some of the similarities among them were really striking. After the tours, I sat down with Anthony & Charlie Coblentz and Logan Courtney, a neighbor whose dairy is just 15 minutes or so away. Touring first helped me see some of the differences and similarities and you can watch the video... you will hear and see both farms. So intriguing hearing a bit of each farm's origin story, why they have the kinds of cows they have, the ways they take care of the animals, ways cows get milked, the reasons those are the pieces that work, favorite dairy foods and so much more! You can access a lot of photos and videos of these farms at https://groundedbythefarm.com/two-dairy-farms-similarities-differences
You hear the dream-like conversations regularly.... people shifting from a small backyard garden to something that will sustain them and their family. How often do you see people do it? For two decades I've had a front row to watch as my brother Ray Person, sister-in-law Elizabeth Kelly & a group of friends created a farm co-op that does just that. This week's episode is a conversation with Ray about the farm in northwest Ohio -- not exactly the geography that first comes to mind for most people. Although they are producing food the way many think is near dream-like, the reality of digging into how they have been able to make this work, not just what it looks like, leads to a great conversation and some discoveries. We sat down in late May to talk about how this co-op was formed, how it works and as always, we took a look around capturing video too! You can see the video, photos are more at https://groundedbythefarm.com/farm-co-op/
The unique taste of lamb draws me in everytime its on a menu and I think pasture to table lamb is something everyone should try. The Mediterranean flavors just aren't the same without lamb. That's what led me to head southeast from Columbus, Ohio, to the Root family farm. Kristin Root Patterson shares the family's love of sheep, and how they combine animal care and a love of great food. The Roots raise dorsets, a breed that supplies meat and wool to people in the area. We talk about favorite ways to prepare lamb as well as take a look around the barn and pastures in the accompanying video. See photos, video and get more information at https://groundedbythefarm.com/pasture-to-table-lamb/
There is nothing that will wake me up faster or better than the smell of hickory-smoked country ham and bacon. And when I want to buy country ham or the "good bacon" (a phrase our family started when several of us showed up for a weekend get together and I brought bacon from Broadbent's while others brought grocery store bacon), it means Broadbent. Owners Ronny & Beth Drennan talk to us about the traditional process of curing, smoking and aging pork turning it into the country ham and bacon dreams are made of and that win contests at the Kentucky State Fair! See video from the smokehouse at: http://groundedbythefarm.com/hickory-smoked-country-ham-and-bacon Get an ai generated transcript at https://groundedbythefarm.com/broadbent-transcript-316/
The smell of fresh lavender is something that will captivate your imagination for all sorts of things! Lavender farms may not be everywhere, but thanks to Long Row Lavender, just west of St. Louis, Missouri, it's an easy drive for much of middle America. Tracy Smith shares the lessons learned about growing lavender, cooking with it, and bringing the great look and scent into your homes! See the video and get detailed show notes at https://groundedbythefarm.com/lavender-farm/
In the midst of most family farms, is a house called the home place. When you layer that with the appreciation of food, family and hospitality that runs so deep in western Kentucky, you get the Peery House at Springhill Farms! And in this episode, we talk to three generations of the family about changes unfolding over the years at their home place. Growing up it was home for Jerry Peery. While growing 65 years of corn, soybeans, wheat and more, he also grew the farm's footprint adding acres as others moved away or stopped farming. Now he's working with his grandson Jonathan to take over the operation for future generations. Kristia Peery Reynolds learned to bake in the house as her grandmom showed her the secrets of perfect mixtures and beautiful decorations. As the house sat vacant, the family considered options for it. Ultimately, it got a renovation that would make it easy for the family and others to stay in touch with the heritage. The Peery House is now a bed and breakfast, with a commercial kitchen for Kristia's baking business. We talk about the farm's history, the decision to make changes and what guests can expect when visiting a working farm in Western Kentucky! See photos, video and more at https://groundedbythefarm.com/home-place/ The Peery House on Air BnB https://www.airbnb.com/rooms/20144994
With a passion to build community and a love of agriculture, Will Kornegay has built a business that connects people, reduces food waste and provides access to fresh-from-the-farm produce. Based in rural North Carolina, Will saw a lot of produce was wasted on farms because there wasn't a market for it. Perhaps it was misshapen or got scratched up a bit during harvest. But it was still perfectly good. So Will started making a market for it while building means of access for those in rural food deserts and major cities too. Ripe Revival now does subscription boxes and is in the process of modifying buses to be part farmer's market & part cooking class.
Horseradish isn't a food that is in the forefront of a lot of food conversations, but you can't deny the burst of flavor can really add to other foods. Whether prime rib, oysters or bloody marys, horseradish makes othr foods better. This week we talk to Matt McMillan who takes us to a horseradish farm and talks to us about some of the reasons this root is something that some people want with so many of their favorite foods. https://groundedbythefarm.com/growing-horseradish/
