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95 minutes | Jan 20, 2021
45. Ralph Erenzo, Co-Founder Hudson Whiskey and Tuthilltown Distillery
About Ralph Erenzo Ralph brings 35 years of production and development experience to the distillery. Prior to starting Tuthilltown Spirits, his business ExtraVertical Inc. provided technical services to corporate and media clients for projects that required technical skills developed over his 25 year rock climbing career. Ralph built and managed New York City’s first public climbing gyms including The ExtraVertical Climbing Center on Broadway. His dream of a “climbers ranch” near the largest rock climbing area in the East were set aside in favor of producing high quality spirits. Ralph’s writing and commentary have been featured in national media including Op Ed columns for the New York Times. His work at the State level has resulted in the passage of the Farm Distillery Act which permits New York farms to establish distilleries on site and sell their agricultural spirits at the farm. Born and raised a New Yorker, he has realized a lifelong dream of settling in the Hudson Valley. About Tuthilltown Before Prohibition more than 1,000 farm distillers produced alcohol from New York grains and fruits. In 2005 Tuthilltown Spirits brought the tradition of small batch spirits production back to the Hudson Valley. For 220 years Tuthilltown Gristmill, a landmark which is listed on the National Register of Historic Places, used waterpower to render local grains to flour. In 2003, Ralph Erenzo and Brian Lee created Tuthilltown Spirits LLC, converting one of the mill granaries to a micro-distillery. Two and a half years later, Tuthilltown Spirits produced their first batches of vodka from scraps they collected at a local apple slicing plant. Today, Tuthilltown Spirits distills Indigenous Vodka from apples grown at orchards less than five miles away and the highly awarded Hudson Whiskey line, using grain harvested by farmers less than ten miles away. The Visitor Center offers guests the opportunity to taste the collection of whiskeys, vodkas, gins, liqueurs, and other unique, handmade spirits. Tours illustrate how Tuthilltown’s spirits are made by hand, one batch at a time. Guests are encouraged to stay for the day and enjoy the family-friendly environment. Innovation at Tuthilltown is snowballing thanks to the input of over 50 hardworking and creative team members. New products, cocktails, dishes, and tour improvements are brought to fruition each week. Tuthilltown Spirits is proud to have been the early bird in the post-prohibition New York distilling scene. The team is now at the forefront of the craft distilling movement and is quickly building legacy of sustainable growth. Tuthilltown’s Website: http://www.tuthilltown.com/ About the Conversation This episode features Ralph Erenzo, co-founder of Tuthilltown Spirits Distillery in Gardiner, NY and Hudson Whiskey. Tuthilltown was founded on the property of an old grist mill, and became the first distillery in NY since prohibition. I had been to the distillery to capture some images for a story for Upstater a while back, but last year I went back for a Young Professionals event, and Ralph shared his story. I was fascinated and his story really is a testament to what can happen if you set your mind to something and keep at it. In addition to the distillery, I was also intrigued by Ralph’s former love, rock climbing. As a hobbyist indoor climber, myself, it’s always fun to be able to connect with others who are into the sport. This was a fun and inspiring conversation, and I hope you enjoy it.
73 minutes | Jan 4, 2021
44: Newburgh Urban Farm and Food Initiative
About Virginia Kasinki Virginia is the Program Director for NUFFI, overseeing organizational development and community outreach. Since 2015, she was the Outreach Coordinator for the Downing Park Urban Farm. Virginia was the former Director of Community-Based Programs at Glynwood and was responsible for Glynwood’s Keep Farming Program which is designed to help communities identify the many ways in which agriculture contributes to their wellbeing. She has extensive experience with planning community-based programs and in training and coaching local leaders. She is also an experienced meeting organizer and facilitator. Virginia is a Newburgh native. About Liana Hoodes Liana is a Program Manager to NUFFI, coordinating programs and outreach. In 2017, she served as the program coordinator at the Downing Park Urban Farm. She has worked since 1994 on a wide range of organic/sustainable agriculture policy issues, and is currently the Policy Advisor to NOFA-NY. Liana was the Executive Director of the National Organic Coalition, working extensively on federal organic and sustainable agriculture policy. She currently works on federal and state policy issues to advance organic food and agriculture. Liana provides technical assistance on urban gardening and food projects in Newburgh. About NUFFI Newburgh Urban Farm and Food Initiative (NUFFI) –The Newburgh Urban Farm and Food Initiative (NUFFI) is an active network of local residents and community organizations that fosters community and residential gardens, the production and distribution of food for the City of Newburgh and educates Newburgh residents about the vibrant connections of land, food and community. NUFFI provides Outreach, Public Education and Technical Assistance. NUFFI believes that existing communities working together to retain ‘ownership’ of their neighborhoods and culture will develop innovative solutions that accomplish the important goal of empowering residents to work toward a just and resilient food system for the City of Newburgh. NUFFI’s focus continues to effect positive change through garden development and public outreach. In addition, the organization continues to develop, increase, and enhance partnerships with leaders throughout a variety of sectors within the community. NUFFI’s Website: https://www.newburghurbanfarmandfood.org/ About the Episode: This episode features Virginia Kasinki and Liana Hoodes from the Newburgh Urban Farm and Food Initiative, also known as NUFFI. Newburgh, like nearby Poughkeepsie, has a reputation for violence, poverty, and simply being dangerous. When I spoke to a representative from the Poughkeepsie Underwear Factory project, which is part of the Hudson River Housing organization, I learned about some initiatives that are going on there to help shift the city. When I moved here to Newburgh last year, people thought I was crazy – and many still think I am. Don’t get me wrong, by no means is this a perfect city, but first of all, are there any perfect cities? Are there problems? Yes. But, there are also dedicated people working on interesting projects and initiatives, and passionate business owners and community members looking to improve the city. I first learned about NUFFI around two years ago, and was so excited to see that Newburgh has an urban farm program. Many consider Newburgh to be a food desert, since it is not always straightforward to access fresh produce and quality foods within the city, especially with the levels of poverty faced here. In this episode, Virginia and Liana share the vision for this project and organization and how they see it fitting into and helping bring Newburgh’s diverse populations together. I hope you enjoy this conversation.
110 minutes | Aug 16, 2020
43: Jamie Schler, cookbook author, food writer, owner of Hotel Diderot
About Jamie Schler Jamie Schler writes stories inspired by food, culture, travel, and the real people she meets in real life, every day. Jamie has worked in the world of art in Philadelphia and New York, as a milliner in Milan, Italy, and gastronomic tourism in Paris. She now lives in Chinon, France where she owns and runs the Hôtel Diderot with her husband. An award-winning freelance writer, her work has appeared in The Art of Eating, Fine Cooking, France Magazine, Modern Farmer, Leite’s Culinaria, and The Kitchn among other publications. She blogs at Life’s a Feast and her first cookbook Oranges will be published by Gibbs Smith in the autumn of 2017. Jamie’s blog About Hotel Diderot The building that now houses the hôtel Diderot goes back to the 15th century, and its history is entwined with that of the neighbouring Saint-Mexme collegiate church, as it probably housed one of its prelates. Before the hotel, a family of public servants – the Baillons – lived in the main building, and the right wing hosted the archives of the city of Chinon. Roger Lainel, a former submarine officer turned hôtelier bought the buildings in the early ’60s to turn them into an hotel. With his second wife Moricette, he ran the place until 1979 when he sold it to Théodore and Françoise Kazamias. In 2003, three siblings – Laurent, Françoise et Martine Dutheil – took over the Diderot and passed it on, in 2015, to Jean-Pierre et Jamie Dagneaux. Jam-making at the Diderot goes back to the origins of the hotel : Moricette Lainel prepared plain, traditional jams with the fruits of her garden. Angelica – as in, “Peach and angelica” – was her signature. Until 2016, she lived close to the hotel and brought us fruits from her garden, allways with angelica. When she took over the hotel, Françoise Kazamias developed the jam-making operation and introduced new flavors and varieties inspired by her years in Africa. Thus came the apricots, bananas, and pelargonium scents. Theodoros, her Cyprus-born husband, suggested figs, anis, rose, orange blossom and bergamot. During his 15 years at the Diderot, Laurent Dutheil introduced new varieties in the hotel’s jam repertoire, bringing the tally to more than 50. When she arrived at the Diderot, Jamie Schler-Dagneaux, an accomplished baker and cook, had little choice but to maintain the tradition. She took over in February 2015, just in time to process the oranges from her native state, Florida, and adding her own personal touch to the flavors of the jams she creates. Learn more on Hotel Diderot’s Website About Orange Appeal, Cookbook Jamie Schler offers a collection of sophisticated and sunny recipes using the most versatile of citrus fruits, the orange, in this beautifully photographed cookbook. She incorporates the juice, zest, and fruit from many varieties of oranges as well as flavorings, extracts, and liqueurs. Schler’s sauces, soups, salads, sides, main dishes, breads, and sweets embody the essence of orange and empress diners with recipes such as Orange Fig Sauce, Orange Braised Belgian Endive with Caramelized Onions and Bacon, Beef in Bourbon Sauce, Glazed Apple and Orange Braid, and Chocolate Orange Marmalade Brownies. Buy Orange Appeal on Amazon Our Conversation We first met at the International Association of Culinary Professionals conference a few years back. Being that I’m such a francophile, the subject of France and speaking French naturally came up with some people at the conference – those people all pointed me in the direction of Jamie. Upon meeting at the conference, I knew I needed to talk to her on the podcast, not only to learn more about her food adventures – but surely there’s an interesting story or two involved to be an American who owns a hotel in a small, little known medieval city in the Loire Valley of France. It took a while to get there, but we made it happen – and in person no, less! You heard that right. This interview took place right in the kitchen of Hotel Diderot in Chinon, France – complete with Jamie’s cat meowing in the middle. I loved having this opportunity to talk with Jamie and learn all about how she went from Brooklyn to Paris, to making hats in Italy, publishing a cookbook and owning a hotel. How and why Jamie moved to France How to intentionally start your life over Writing and publishing a cookbook Living abroad Owning a Hotel in France The charms of Chinon How she got into food writing without being a chef The long jam tradition at Hotel Diderot And so much more Love the show? If you love our show, please support us by: Sharing it with your friends Leaving a comment on the show notes Writing a review on iTunes or Facebook Subscribing Donating on Patreon Contacting us to learn about sponsorship opportunities Contacting us for a feature/interview
85 minutes | Dec 18, 2019
42: Celine Beitchman, Institute for Culinary Education
About Celine Beitchman Celine Beitchman was an instructor, curriculum developer and director at the Natural Gourmet Institute for 10 years. She studied under the school’s founder, Annemarie Colbin, Ph.D., and is an expert in nutrition education for healthcare professionals, chefs and home cooks alike. Chef Celine has prior experience as a private chef and in special events, catering, kitchen production, operations and management. She’s worked as a line cook, garde manger, food stylist and pastry chef, and appeared in Bon Appetit, Brit + Co, HuffPost and Mind Body Green as a health food expert. Chef Celine joined the Institute of Culinary Education in 2019 to teach Health-Supportive Culinary Arts career classes and coming professional development courses in culinary nutrition and food therapy. She has a master’s in clinical nutrition, a bachelor’s in film and a Level 3 wine certification from WSET. “I look at wine, food and nutrition as a continuum,” Chef Celine says. “I’m always able to find some meaningful connection, and I’ll help you find that, too. That’s my attitude when it comes to teaching.” Celine’s Official Bio About ICE & Natural Gourmet Institute Founded in 1975 by Peter Kump, the Institute of Culinary Education offers highly regarded six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management, and Hospitality & Hotel Management, professional certificate programs in The Art of Cake Decorating and Artisan Bread Baking, and other continuing education programs for culinary professionals. Our campuses in New York and Los Angeles offer ICE students the opportunity to develop their careers in two of the nation’s most exciting food cities. With a global curriculum, dedicated instructors, a strong record in job placements and a clear entrepreneurial focus, ICE is recognized by top chefs and hospitality professionals as a leading pathway to begin or continue a wide range of careers. America’s Best Culinary School* now offers America’s first nationally accredited health-supportive, plant-based curriculum. Annemarie Colbin, Ph.D. founded the Natural Gourmet Cookery School in her Upper West Side apartment in 1977, two years after Peter Kump founded his eponymous cooking school (now ICE) in an Upper West Side apartment. Both received rave reviews, grew, became accredited diploma programs and changed their names over the following 30 years. In 2019, the educational institutions collaborated to offer the Natural Gourmet Institute’s unique health-supportive approach to cooking at the Institute of Culinary Education, which cultivates creativity and innovation in every kitchen classroom. Aspiring chefs and food enthusiasts can explore ICE’s fifth and newest career program to customize their education in America’s culinary capital. Learn more on ICE’s Website This episode has been sponsored by ICE. Our Conversation Celine and I had a very wide ranging conversation, beginning on a common point of having lived in France, and things blossom from there. Celine has some really incredible stories from her life in food and cooking. We discuss: Celine’s Background and Professional Development National Gourmet Institute – what it is, what her role in it is, and more Her role as ICE Director of Nutrition, what that entails, what ICE is trying to do in that regard and why focus on health/nutrition and cooking, how it is different from the “traditional” way Living abroad Gluten And so much more Love the show? If you love our show, please support us by: Sharing it with your friends Leaving a comment on the show notes Writing a review on iTunes or Facebook Subscribing Donating on Patreon Contacting us to learn about sponsorship opportunities Contacting us for a feature/interview
73 minutes | Dec 4, 2019
41: Jen Herman of Earth, Wind, and Fuego
About Jen Herman, MSW, COO & Co-founder Jen previously worked as the Sexual Assault Response Team Coordinator in Dutchess County before co-founding Earth, Wind & Fuego in 2017. She received a Masters in Social Work at Adelphi University. Jen has worked and volunteered for human service agencies throughout Dutchess, Orange and Ulster counties and received the Asset Builder/Outstanding Youth Worker Award in 2015 from the Orange County Executive’s Youth Bureau Awards. She served as a commission member of the Dutchess County Human Rights Commission and volunteers with Poughkeepsie O+ and Big Brothers Big Sisters of Orange County. As a poet and spoken word artist, Jen uses her writing and performance as a platform to shed light on systemic oppression and privilege, calling for unity among all people. She won the first ever Milkweed Poetry Slam in Sugar Loaf, NY, for her piece “Pulse” on the Orlando nightclub massacre. About Earth, Wind & Fuego Earth, Wind & Fuego is a social enterprise radicalizing hiring, training and workplace culture to create sustainable solutions to poverty through inclusive training and employment opportunities. As a social enterprise, we seek, build and sustain opportunities. We envision a community where everyone is able to live out their right to life, liberty and the pursuit of happiness and share their #POUGHTENTIAL with the world. Every purchase from Earth, Wind & Fuego supports our mission to train and hire community members who face physical, mental & societal barriers to employment. Website https://earthwindfuego.com/ Email firstname.lastname@example.org Our Conversation Jen and I met through the Poughkeepsie Underwear Factory (a previous guest on the podcast), which is where Earth, Wind & Fuego is presently housed. PUF is a multi-purpose space that is a repurposed factory in Poughkeepsie. The space has a rentable commercial kitchen which is now home to Jen’s restaurant. As part of my inclination toward community revitalization, as opposed to the negative connotation of gentrification, I’m interested in finding ways we can live by the adage “a rising tide raises all boats”. So, with that in mind, I’m always interested when I hear of alternative business models that can make a social change and actually help people improve their lives. Enter, Earth Wind and Fuego – a restaurant that has a highly effective work training program that graduates employable people in food service. We discussed: How Jen went from being a social worker to a restaurant owner Jen’s interest in social justice and progress Jen’s personal health struggles and how she overcame them Earth, Wind & Fuego… how and why it began, how it’s grown and where they are going How to build work training programs to encourage skills development and turn those who have otherwise faced challenges in finding work into motivated and qualified employees And more. Love the show? If you love our show, please support us by: Sharing it with your friends Leaving a comment on the show notes Writing a review on iTunes or Facebook Subscribing Donating on Patreon Contacting us to learn about sponsorship opportunities Contacting us for a feature/interview
79 minutes | Nov 20, 2019
40: Mary Waldner, Founder of Mary’s Gone Crackers
About Mary Mary Waldner was a practicing psychotherapist in the California Bay Area for 27 years before starting Mary’s Gone Crackers, the gluten-free, organic cracker and snack company and inadvertently becoming, “The Mary”. After having been sick most of her life, in 1994, she finally discovered what was wrong when she received a diagnosis: Celiac Disease. Always having had an interest in health and healthy foods, even before it was trendy, and especially with the added need from her new diagnosis, she saw a need for nutritious, gluten free options that also tasted good, both for herself, and eventually, in the marketplace. She literally began by experimenting in her kitchen, and eventually, after many iterations, trials and tribulations, she managed to get the crackers sold in grocery stores around the country. It wasn’t an easy journey, and she claims, not even fun, but as the Co-Founder, Co-CEO, Board Chair and often the only woman in the room, Mary certainly accomplished a lot by not sacrificing her values and, as she often discusses, cultivating her relationship within herself. Mary offers a unique perspective when sharing her stories and insights as a mental health practitioner, health enthusiast and a food company entrepreneur. Our Conversation As with several of my guests, it seems, Mary and I first encountered via Hudson Valley Women in Business. Last winter, Mary was the guest speaker at one of the HVWIB monthly meetings. At the time, I was going through a LOT in my personal life – as I’ve sometimes discussed. Harboring feelings of failure, low-self worth, and continuous anxiety and low-grade depression at the time of the event, getting myself out to the event was a feat in itself, if I do say so myself. And, I am certainly glad I did. Much has changed in my own life since that time, but to attend an event where the speaker was a therapist-turned-food-entrepreneur, I was certainly fascinated. At the time, her stories of mental health and the challenges of the instability and rejection faced within entrepreneurship were what resonated more than anything. I was truly inspired by her perspective on the concept of success, which is not so much about external circumstances and achievements, but rather about cultivating inner peace and love — my words, not hers, but this is the general idea. This is an idea I’ve been thinking over and meditating on even more in the last few weeks. In any case, it took months, but once I got myself back on my feet and feeling better, Mary and I set a date for the podcast! In this episode, we cover the long and often painful, challenging and stressful journey of building Mary’s Gone Crackers from a personal kitchen experiment to a venture-funded, profit-making cracker business. Mary is no longer part of the company. We discuss this, as well as her own personal journey and insights on mental health, physical health and how to stay sane while going through this crazy entrepreneurial journey – from the perspective of someone not only professionally trained, but extremely practiced, in the science and art of psychology. In this conversation we discuss: Building a consumer packaged goods business Why it’s so important to carve out your brand values at the start… and then stick to them even when it gets hard How to stay sane when entrepreneurship gets tough What Success means An in-depth conversation around her story Love the show? If you love our show, please support us by: Sharing it with your friends Leaving a comment on the show notes Writing a review on iTunes or Facebook Subscribing Donating on Patreon Contacting us to learn about sponsorship opportunities Contacting us for a feature/interview
92 minutes | Nov 6, 2019
39: Ilana Charette, Life Coach
About Ilana Ilana Charette is the lap band weight loss surgery coach. She teaches women how to trust themselves and their bodies again. Certified through The Life Coach School, Ilana is 32, married and a mother of 2. Ilana started Weight Watchers for the first time in middle school. She vowed to herself in high school that once she figured out this whole weight thing, she was going to devote her life to helping anyone who would listen with the same. At the age of 23 in 2010, and 292 lbs, she decided to have lap band bariatric surgery. She lost 60 lbs that first year and then slowly gained it all back, and then some, through her first pregnancy in 2015. Her weight had climbed to 320 lbs. It was when she became a new mom that she decided things needed to change. It was in that decision that self-love and compassion was introduced — losing weight in a way that she could live her life. She stopped ignoring her lap band and had it removed in 2017. She then maintained her weight throughout her 2nd pregnancy and has since dropped 75 lbs and became the life and weight loss coach she now is. Through thought work and mind management, she has learned to feel the fear and do it anyway. Thoughts are so incredibly powerful and she wants to help others let go of the shame from regain and move into emotional freedom — while losing the weight as a byproduct. Follow along as she loses 160 lbs in public. Instagram: www.instagram.com/changes_2b_fitFacebook: www.facebook.com/ilanacharetteWebsite: www.whattheweightloss.comEmail: email@example.com Our Conversation This episode features Ilana Charette, a life and weight loss coach. Ilana and I first met during a Hudson Valley Women in Business retreat earlier this year. I was fascinated by her story and knew immediately that I wanted to interview her for the podcast. Like many people, myself included, Ilana had struggled with her weight throughout her life, but it wasn’t until she had lap band surgery that didn’t work, that she really realized something else needed to change if she was going to lose the weight, for good. I’ll let her tell you the rest during the interview. In the show, we go into more than just her story of weight loss. We discuss the mental shifts needed to start actually making positive shifts in our lives, the power of the mind, what self love is and why it’s so invaluable, the concept of intuitive eating and how it’s helped Ilana to lose weight without dieting – and so much more. It’s a full episode, so stick around. We cover: Ilana’s history with weight/weight loss Weight loss through intuitive eating Self love and dignity Why it’s so important to do simple things like keep a clean kitchen How the brain works for changing behavior and mindset The mental work that needs to be done for sustainable weight loss and so much more. Love the show? If you love our show, please support us by: Sharing it with your friends Leaving a comment on the show notes Writing a review on iTunes or Facebook Subscribe on your favorite podcast platform Donating on Patreon Contacting us to learn about sponsorship opportunities Contacting us for a feature/interview
83 minutes | Oct 2, 2019
38: Regina Anderson, Executive Director of the Food Recovery Network
Regina Anderson joined the Food Recovery Network as the Executive Director in 2015 and is responsible for setting the vision, strategy and fundraising efforts for Food Recovery Network. Regina works with the amazing team at national headquarters, stakeholders and partners around the country to achieve ambitious goals. Overall, FRN’s goal is to support the higher education to be the first sector where food recovery is the norm and not the exception. But Regina won’t stop there. Businesses, events, public institutions also have a role in reducing food waste at the source. They also have a role to recover their surplus food and Regina wants to ensure they are integrated within the vibrant FRN network to make that happen. About FRN: Food Recovery Network is the largest student movement fighting food waste and hunger in America. In 2011, Ben, Mia, Cam, and Evan, students at the University of Maryland, College Park noticed good dining hall food was ending up in the trash at the end of the night. By the end of the school year, FRN at UMD had recovered 30,000 meals to DC-area hunger-fighting nonprofits. During the Spring semester of 2012, the second FRN chapter was founded at Brown University. UMD and Brown soon joined forces with two other campus food recovery programs at University of California, Berkeley and Pomona College. In May 2013, the Sodexo Foundation provided FRN with founding funding to hire a full-time staff and transition into a professional nonprofit! Since then, we’ve swept the nation and made higher education the first sector where food recovery is the norm and not the exception. Website: https://www.foodrecoverynetwork.org/ Our Conversation: I first met Regina when I heard her on a panel at the International Society of Culinary Professionals conference in NYC. The topic was food waste and therefore, food recovery. Food waste is not just an issue of throwing out uneaten or spoiled food at home, but actually the overproduction of prepared foods at a commercial scale. The panel covered both aspects, and I was intrigued on the topic. Regina, the executive director of the Food Recovery Network, spoke about the efforts of that organization to reduce food waste on a commercial scale by “recovering” it – transferring leftovers to non-profits and other associations that would get the food to people in need. Some topics we covered: Regina’s background & how she got involved with FRN How FRN got started The transition and growth of the organization What is food recovery and why is it needed How FRN recovered more than 30,000 meals in its first year, alone What is a hunger fighting partner What is Food Recovery Verified And more!
63 minutes | Sep 5, 2019
37: Caroline Bushnell, Marketing Manager of Good Food Institute
About Caroline Bushnell: The Good Food Institute (GFI) Senior Marketing Manager Caroline Bushnell has a long-standing love of all things plant-based. Caroline is using that passion to help leading retailers and manufacturers expand their market for plant-based foods beyond vegans and vegetarians to include flexitarians and meat eaters. Prior to joining GFI, Caroline served as the Director of Marketing for Celestial Seasonings. With a background in brand management, finance, and consulting, she is intimately familiar with the challenges and opportunities of the food business. She brings this expertise to GFI where shes ushering in a new era of plant-based business opportunity, assisting companies in bringing plant-based products to a broader consumer base. About The Good Food Institute: We work with scientists, investors, and entrepreneurs to make groundbreaking good food a reality. We focus on clean meat and plant-based alternatives to animal products—foods that are more delicious, safer to eat, and better for the planet than their outdated counterparts. Website: https://www.gfi.org/ Our Conversation Caroline and I first met at the Menus of Change summit at the Culinary Institute of America. (If you’re not familiar with the Menus of Change event, check out my blog post about it at https://caylena.com/menus-of-change/) I had heard of GFI prior to that, but was happy to have made the connection. The Good Food Institute is an organization that is truly intriguing, both in the areas in which it focuses, but also in how it goes about doing the work of its mission. I’m fascinated by topics surrounding food technology, as well as the state of using science to influence food and what we eat. I’m not a vegan or vegetarian, or an animal rights activist, in fact, I quite enjoy eating meat and animal products, but I do see the value of eating more plants, and at the very least, calling into question how meat is produced – insofar as to increase the sustainability of the food system. That’s why I found it so fascinating to talk to Caroline and learn more about the GFI. It took a while for us to connect, but we finally did and this interview was recorded in January 2019, after being on hiatus from podcasting for a handful of months. I am releasing it now, in September 2019. Our conversation covers several topics from plant-based eating, to marketing alternative food companies. Caroline stays on message with GFI and covers the main talking points about plant-based, meat alternatives, lab-grown meats, and so on. It’s a great intro to the state of the industry (as of Jan 2019). We also delve into Caroline’s extensive marketing background and have some marketing/branding tips for food businesses. All in all, an interesting conversation. Topics include: Plant-based eating – basics Sustainability and the food industry Marketing alternative food products Why meat alternatives are no longer just for vegans/vegetarians The state of lab-grown meat And more… Love the show? If you love our show, please support us by: Sharing it with your friends Leaving a comment on the show notes Writing a review on iTunes or Facebook Subscribe on your favorite podcast platform Donating on Patreon Contacting us to learn about sponsorship opportunities Contacting us for a feature/interview
75 minutes | Aug 21, 2019
36: Anapuma Joshi
About Anupama Joshi Anupama Joshi is the former Executive Director & Co-Founder of the National Farm to School Network. Ms. Joshi co-founded the organization in 2007, to serve as an information, advocacy, and networking hub for communities working to bring local food sourcing and food and agriculture education into school systems and early care and education sites. Ms. Joshi is a recognized leader in the field of farm to school, food justice and local and regional food systems. She is co-author of Food Justice (MIT Press, 2010) and led the development of “Evaluation for Transformation” – a pioneering cross-sectoral framework for farm to school research and evaluation. Ms. Joshi has been engaged with nutrition, agriculture and food systems issues in various countries around the world. She has worked with the Food and Agriculture Organization (FAO) of the United Nations, the Pesticide Action Network; and consulted with various non-profit organizations in Asia. She is a Steering Committee member of the North Carolina Farm to School Coalition, an Advisor for the Blue Sky Funders Forum, USDA’s Farm to School Census and Comprehensive Review Group, and is a Mentor for the Food Systems Leadership Network. She has previously served on the board of directors for FoodCorps and the Community Alliance with FamilyFarmers. She loves to travel, and cook, especially with her son. About The National Farm to School Network The National Farm to School Network is an information, advocacy and networking hub for communities working to bring local food sourcing, school gardens and food and agriculture education into schools and early care and education settings. Farm to school empowers children and their families to make informed food choices while strengthening the local economy and contributing to vibrant communities. National Farm to School Network provides vision, leadership and support at the state, regional and national levels to connect and expand the farm to school movement, which has grown from a handful of schools in the late 1990s to approximately 42,000 schools in all 50 states as of 2014. Our network includes Core Partner and Supporting Partner organizations in all 50 states, Washington, D.C., and U.S. Territories, thousands of farm to school supporters, a national advisory board and staff. National Farm to School Network was launched in 2007 by a collaborative of more than 30 organizations seeking to shape the burgeoning farm to school movement. Initially led by staff from the Community Food Security Coalition and the Urban & Environmental Policy Institute at Occidental College. National Farm to School Network is now a project of the Tides Center. Learn more: Website The Podcast Our conversation ranges across topics, but always comes back to the farm-to-school movement and the importance of nutrition in our everyday lives. Starting even in pre-school, it’s incredibly important to learn about proper nutrition. Anapuma Joshi is a huge part of the movement to bring better nutrition, and thereby education, to schools across America. The topics are wide ranging, from Anupama’s life growing up in India and traveling around the world doing various non-profit work, to starting this network to bring healthy, local and sustainable food to schools. Love the show? If you love our show, please support us by: Sharing it with your friends Leaving a comment on the show notes Writing a review on iTunes or Facebook Subscribe on your favorite podcast platform Donating on Patreon Contacting us to learn about sponsorship opportunities Contacting us for a feature/interview
67 minutes | Jul 13, 2018
33: Jamie Levato, Poughkeepsie Farm Project
About Jamie Levato Jamie Levato, Education Director of Poughkeepsie Farm Project, is a certified teacher with a Bachelor of Science and a Master of Science in Education from SUNY New Paltz. Jamie has developed curriculum for, trained educators in, and led youth in, hands-on farm and garden-based learning. Under Jamies direction since 2010, PFPs education department provides enriching educational experiences for several thousand children, teens, and adults each year. Jamie has been gardening, cooking, and loving food since childhood and enjoys every opportunity to share her passions with like-minded individuals. About Poughkeepsie Farm Project: Poughkeepsie Farm Project is a member supported farm in the City of Poughkeepsie. They are on a mission to cultivate a just and sustainable food system in the Mid-Hudson Valley. They grow fresh vegetables and fruit for the CSA, train future farmers, provide hands-on educational programs, and improve access to healthy locally-grown food. Poughkeepsie Farm Project began in 1999 as a small community farm with a commitment to education and food justice. During the first season, 15 CSA shareholders enjoyed produce from 3 acres of reawakened farmland leased from Vassar College. Sixteen years later they have expanded to 12 acres and over 500 households take part in our CSA. They are leaders in cutting edge practices in today’s sustainable agriculture. They harvested 183,366 pounds of produce in 2015 and donated 34,555 pounds of it to those in need in our community. In addition to the work they do to bring our crops to harvest, we train and educate the community on healthy growing and eating practices year round. Learn more about Poughkeepsie Farm Project – Website Our Conversation: We discuss: What is the Poughkeepsie Farm Project? Jamie’s background growing up and how it influenced her career The beauty of community gardening How does community gardening work? Why “scripted” curriculums are inadequate for learning “Garden clubs” – what are they and how they could work What is the Poughkeepsie Urban Farming Initiative? The motivation behind having and participating in agricultural programs in Poughkeepsie What you can learn in agricultural programs Improving Poughkeepsie’s potential for healthier food businesses and meaningful wage work. What is the Farm-to-School Project ? and so much more! Love the show? If you love our show, please support us by: Sharing it with your friends Leaving a comment on the show notes Writing a review on iTunes or Facebook Subscribing Donating on Patreon Contacting us to learn about sponsorship opportunities Contacting us for a feature/interview
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