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...
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Cheese farmer made be a made up term but when you make artisan cheddar cheese from the dairy cows you milk, it seems fitting so it’s what I called David Hemme as I visited the...
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With Cahokia’s food history 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 Dr. Gayle Fritz,...
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Our latest episode has us talking Cahokia Rice. The name alone likely is a bit confusing as Cahokia is the incredible urban center that predates the United States and was located near today’s St. Louis....
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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...
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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...
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We continue discussions about native foods and farm on the Gila Indian Community in Arizona (hope you caught part 1 talking the culture, history & water of the Pima people). In this episode we talk...
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So often when I travel abroad I am mesmerized by ancient history, so I was totally into getting this interview on ancient desert farming practices. Seeing a Smithsonian article on the Gila River Indian Community...
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From the Blog
This episode transcript accompanies Deliciously Responsible: From Farm-to-Counter at Bolyard’s Meats. Janice Person [0000:02]: Food is more than just what’s on our plate. It’s the places where it’s grown. It’s the people who grow…
This year I’ve had a chance to learn a lot about the first people who were at home in the lands we now call North America. These Native Americans had amazing civilizations where agriculture thrived…
Transcript for episode 412 Tapping into Fresh & Seasonal Cooking: A Convo with Zane Dearien Interview is 42:44 long Janice Person [00:00:02]: Food is more than just what’s on our plate. It’s the places…