Terroir Taste and Travel: Recent Episodes
Jennifer Dolan
On this podcast, you will hear conversations with local farmers, food artisans, and chefs on a global scale that harvest or source ingredients based on the terroir and transform them into delicious foods while preserving tradition and culture.
If you purchase food from a community supported agricultural organization or your local farmers market...or...you choose vacation destinations based on the food that will be available in that region...or...you just want to learn more about the farmers who harvest your food, artisans who craft unique products, or food bloggers and chefs that make delicious food available to you, then the Terroir Taste and Travel Podcast is for you.
Credit: Ash Nayler: http://ashnayler.com Today's guest is Arlene Stein, founder and executive director of Terroir Hospitality, a catalyst for creative collaboration and social and environmental responsibility in the hospitality industry. Since 2006, Terroir has convened international and Canadian hospitality industry leaders annually at a two-day symposium in Toronto—and since 2014 at off-shoot events across Europe and North America—for education, networking and inspiration.
https://terroirtasteandtravel.libsyn.com/food-activist-uses-terroir-as-means-tool-to-develop-gastrodiplomacy Subscribe: Apple | Google | iHeart | Spotify
In today's episode, Arlene and I discuss:
- different terroirs of the world she has experienced through her retreats
- how food has shaped the world through gastrodiplomacy
- where she would travel next to explore terroir ... and much more
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Thank you for listening.
Today's guest is Arlene Stein, founder and executive director of Terroir Hospitality, a catalyst for creative collaboration and social and environmental responsibility in the hospitality industry.
Today’s guest is Michele Ajamian of Shagbark Seed and Mill where she and her partner Brandon Jaeger have been offering Ohio-grown certified organic dry beans and freshly milled grains since 2010.
Michelle shares her story about creating Shagbark Seed and Mill company in Athens, OH to add organic grains and beans to the local food movement.
Claire share her passion for bread making, some of the traditions that inspired her bread making, and why she loves what's happening in the North American bread scene.
George shares his passion for growing gourmet mushrooms and composting old mushroom blocks on land that was previously used for mining coal in Hernshaw, W.V.
Nancy shares the history of her family's 200 year old farm and her experience hand harvesting sea salt from an ancient ocean trapped below the land in the majestic Appalachian Mountains in West Virginia.
Akiva Silver shares his passion for growing chestnut trees in addition to everything you want to know about chestnuts.
Steve shares his experience fishing for wild Sockeye Salmon on the Bristol Bay in Alaska.
Heidi Richter, award winning host of the plant-based recipe blog, The Simple Green, share her experience living in Nanaimo on Vancouver Island.
Bev Martin and Nancy Rohrer from Simply Ghee share their experience making ghee and connecting with artisan food makers to bring you interestingly flavored ghee.
Alexandra Daum, creator of the food blog Occasionally Eggs, shares her experience creating mostly vegan recipes, managing a food blog, and her love of food anthropology and indigenous food traditions.
Julie Qiu from In a Half Shell: An Oyster Blog for Oyster Lovers shares her experience tasting over 400 varieties of oysters from six continents, sixteen countries, and hundreds of unique regions
Patrick shares his experience transitioning from the mens apparel business to opening a small batch brinery that paid off and was recently recognized with an award from the Good Food Foundation.
Jonathan and Nina White from Bobolink Dairy and Bakehouse in Milford, NJ share their experience managing a farmstead operation, making award winning artisan cheese from the milk of their grass-fed cows and making artisan bread from local, heirloom grains.
Trey and Deidre Flemming from Two Gander Farm in Downingtown, PA discuss regenerative agriculture, how terroir affects the taste of their honey from season to season, how they connect with their community, and much more.
Isaiah Billington shares his passion for fermenting artisan vinegars and miso at Keepwell Vinegar in Pennsylvania.
Mark and Fran Fisher from Castle Valley Mill share the history of the mill, what inspired them to restore it, the health benefits of stone ground grains compared with commercially milled grains, and how some people with non-celiac gluten sensitivity tolerate stone ground grains.
Rynn Caputo from Caputo Brothers Creamery shares her experience cooking her way through twenty regions in Italy, her passion for mozzarella and ricotta cheese made traditionally via fermentation, and her use of sea salt brine from deep under the Appalachian Mountains.
Brian Harman, general manager of the Cape May Salt Oyster company shares his experience farming oysters on the tidal flats in the Delaware Bay, how the taste of oysters varies based on where they are cultivated and fun facts about eating oysters.
Al and Catherine Renzi from Yellow Springs Farm share their experience making cheese from the milk of their Nubian goats, their experiences learning to make cheese in Italy, and their passion for land conservation.
Shelley Wiseman shares her experience traveling the globe as a food editor for Gourmet Magazine and her joy hosting cooking classes, farm festivals and culinary vacations via the Farm Cooking School in Tutusville, PA.
Stefanie Angstandt of Valley Milkhouse shares her passion for European style cheese making and her experience working on farmstead operations in France, Spain, and Turkey.
Pierre Calmels of Bibou Restaurant in Philadelphia discusses the difference between French and American food culture and his experience cooking in France, New York, and Philadelphia.
Little Baby's Ice Cream's Pete Angevine shares his story about leaving the music industry to start an artisan ice cream business using locally sourced milk and cream from Trickling Springs' grass-fed cows, how he and his team collaborate with other artists to create unique flavors, and where in the world he would go to taste ice cream.
Dave and Terry Rice of Clover Creek Cheese Cellar share their experiences making cheese and yogurt in Argentina, Iceland, Africa, and their own farm in Pennsylvania.
Terroir Wine Services' Lauriann Greene defines terroir as it relates to food and wine and shares experiences as a sommelier in France and Italy.
This trailer introduces you to the host and describes the Terroir Taste and Travel Podcast.