EATYALL: Chefs Go Behind the Scenes at Farms, hosted by Andy Chapman

EATYALL: Chefs Go Behind the Scenes at Farms, hosted by Andy Chapman

EATYALL takes chefs behind the scenes at family farms and artisan food operations, so we can all make more informed food choices. Hosted by Andy & Marianna Chapman.

Episodes

May 17, 2022 53 min
Picture this: you’re at a restaurant called Magnolia Southern Kitchen - a sought-after southern oasis plopped in the center of California - and your plate is overflowing with spicy jambalaya. It’s so exceptional you start to hope to meet the creator and chef - this Trace person you’ve been hearing about.

You finally cross paths, and you’re expecting a “howdy,” a couple “y’all”s or maybe an “over yonder” from a food creator this bri...

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Have you ever walked 14 miles with 90 pounds of salt, traded it for 90 pounds of organic flour, and walked back home with it on your back? Los Angeles-based Italian/French/Argentinian restaurant Bianca is named after a baker who did just that - regularly.

Her name was Bianca, and during World War II this Italian self-taught chef would source her ingredients the only way she could to help feed her family and community. Now, her gran...

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Lew Childre’s expertise in the world of oysters budded early. An Alabama-born fisherman, he grew up fishing in muddy rivers and snacking on sea creatures. Even after becoming a full-time reliability engineer, his love for oysters and hard work led him to dive for product in the evenings and on weekends. 

Lew and his best friend Doug worked serving other growers first, and learning from their wins and misses. They became experts on ...

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Bales Farm has been in the family for six generations and counting. Owned and operated by accomplished bass player and songwriter Barry Bales, his amazing wife Aliceson, and their son Marshall,  the tight-knit family farm sells grass-fed, grass-finished beef, pastured pork, pastured poultry and plenteous free-range eggs. They have been selling direct-to-consumer for a decade through farmer’s markets and shipping, but especially pos...

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When’s the last time you went outside of your comfort (food) zone and tried a new flavor? Meals made with care bring powerful memories not just for first-time tasters, but also for the chefs who prepare them. For chef Dunia Borga, her journey from home baker to chef of La Duni restaurant and bakery in Dallas, Texas, has been shaped by her family, along with the countries and U.S. states she has called home.

 

In today’s episode, An...

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Connect With EATYALL:

https://eatyall.com

Instagram - https://instagram.com/letseatyall

Facebook - https://facebook.com/letseatyall

Twitter - https://twitter.com/letseatyall

LinkedIn - https://www.linkedin.com/company/letseatyall

YouTube - https://youtube.com/letseatyall

 

Show Credits:

Hosts are Andy & Marianna Chapman

Graphic Design by Tyler Castleman

Production provided by Bryan Murphy

Copywriting by Sean Sousa

The EATYALL P...

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Connect With EATYALL:

https://eatyall.com

Instagram - https://instagram.com/letseatyall

Facebook - https://facebook.com/letseatyall

Twitter - https://twitter.com/letseatyall

LinkedIn - https://www.linkedin.com/company/letseatyall

YouTube - https://youtube.com/letseatyall

 

Show Credits:

Hosts are Andy & Marianna Chapman

Graphic Design by Tyler Castleman

Production provided by Bryan Murphy

Copywriting by Sean Sousa

The EATYALL P...

Share
Mark as Played

Connect With EATYALL:

https://eatyall.com

Instagram - https://instagram.com/letseatyall

Facebook - https://facebook.com/letseatyall

Twitter - https://twitter.com/letseatyall

LinkedIn - https://www.linkedin.com/company/letseatyall

YouTube - https://youtube.com/letseatyall

 

Show Credits:

Hosts are Andy & Marianna Chapman

Graphic Design by Tyler Castleman

Production provided by Bryan Murphy

Copywriting by Sean Sousa

The EATYALL P...

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December 21, 2021 31 min

There’s nothing like a good encore! Today we’re bringing back the hits - episodes 11 and 12, in particular - to take you back on a memorable trip to Two Brooks Rice Farm with three of EATYALL’s favorite chefs and farmer Mike Wagner. 

Sitting with Andy are chefs Milton Joachim of Charred Steak and Oyster Bar in Ocean Springs, MS, Ryan Cassell of Fenian’s Pub in Jackson, MS, and John Cartwright of Rivertown Coffee in Florence, AL. Ea...

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EATYALL Chef Camp has united chefs with fishermen, shrimpers, oyster farmers, local officials, and seafood experts over their shared love of the fragrant, flavorful seafood of Alabama. And what better way to wrap up this Chef Camp series than holding court with seafood royalty, so to speak?

Today’s episode, the fourth and final installment from EATYALL Chef Camp, features two of Alabama’s best: chefs Jim Smith and Scott Simpson. Af...

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Being a chef is a challenging, rewarding job - why does a person choose it as a profession, and how has Covid affected chefs today? Friends and fellow chefs Jim Thomson and Patrick Horn take time during EATYALL’s Chef Camp to name the family and foods that guided their careers, and discuss how the pandemic has affected their corner of the food industry.

In episode 3 of a 4-part seafood series at EATYALL Chef Camp, Andy invites Jim ...

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Who watches over the seafood-rich waters of South Alabama? Meet Colonel Scott Bannon, the man who polices the seas - though at EATYALL Chef Camp, the nickname “Andy Griffith” caught on for good reason: Scott knows and cares about the people who fish under his protection.

In part 2 of our 4-episode seafood series from EATYALL Chef Camp, Scott offers his unique perspective on the seafood industry: the hard work of his Marine Resource...

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What five-star menu would be complete without seafood? Nothing beats a good lobster tail, baked salmon, or shrimp gumbo. But let’s think a bit smaller. That’s right: today it’s all about the oyster!

In this first episode of a 4-part series centered on seafood, Andy chats with Joe Ingraham of Admiral Shellfish Company based in Fort Morgan, Alabama. Their sitdown, during the EATYALL Chef Camp, brought over a dozen chefs and farmers t...

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Ever look at the food you buy and wonder how it made its way to you? From children’s lunches to candy bars, peanut butter is a must-have in many pantries - and it’s carefully cultivated and crafted with pride on its way to your taste buds.

That’s why, in this episode that concludes a two-parter about peanuts, Andy interviews chef Michael Marshall and Donald Chase of Chase Farms - a family farm in Georgia that grows peanuts in ways ...

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One hundred years ago, George Washington Carver saw what few others did at the time: the simple power of the peanut. Today, the little legume that could is used in hundreds of dishes - but its ability to enrich the soil with nitrogen between growing other crops make the peanut versatile and sustainable.

Those two words also describe the culinary approach of today’s guest Michael Marshall, Chef and Owner of 7 Myles Craft Dining in F...

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What does a chef do with veal at a 5-star restaurant? Chef Marcus Daniel guides us through his veal-centric menu that leaves us mesmerized and satisfied. 

This episode is recorded live in Roanoke, Indiana at Joseph Decuis, a five star dining experience tucked away in this charming Indiana hamlet. We just finished a dinner of veal - three ways. I’d never had veal like this before, and put simply: it was epic. 

After touring Strauss ...

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What really happens in modern veal farming? How does it work? What are the animals really like? In Episode 51 of the EATYALL Podcast, you’ll uncover the skinny on these well fed cows Andy & Marianna go behind the scenes on veal farms in Indiana with Chef Marcus Daniel, Executive Chef at Joseph Decuis in Roanoke, Indiana. 

We begin our tour understanding why food and nutrition is so critical to veal quality.  It’s a bit of a dee...

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In Episode 50 of the EATYALL Podcast, we dive deep into a family beef operation with a farm family who’s working together raising grass fed beef right smack in the middle of America -- Oklahoma.

Host Andy Chapman said, “One of my favorite things David said was ‘farming as a lifestyle makes a bad business, but farming as a business can make a great lifestyle.’ I love that because if you can’t stay in business, you lose the lifestyle...

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In this episode of the EATYALL Podcast, we’re recording at Local Feed, a restaurant in Georgetown, Kentucky, about 11 miles north of Lexington. Local Feed is owned and operated by Chef Justin Thompson. After spending the morning on the Hall’s family beef farm nearby, Chef Johnny Streetman  and Chef Justin Thompson discuss everything from staffing shortages to the similarities between chefs and beef farmers.

Justin Thompson, a 25 ye...

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In this episode, you’ll learn how Hallstead Farms & Meats grows beef for the global beef supply chain while also operating a local freezer beef business. We're touring and recording at Hallstead Farms & Meats farm property near Georgetown, Kentucky with Chefs with local chefs, Johnny Streetman and Justin Thompson as well as Katelyn Hawkins from the Kentucky Beef Council. 

Farmer Amanda Hall will share how her family tra...

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