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.
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.
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.
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
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.
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