January 5, 2025 • 12 mins
On this final Season One episode of Yard to Table Ellen and Trevor reflect back on the journey of creating the podcast, the incredible guests they had on, and how grateful they are to all of you who have listened.
More to come from these two in 2025 – so catch up now on any episodes you may have missed! If you have enjoyed listening please consider dropping a rating or review of Yard to Table.
Happy New Year Yardists!
And to see what's happening with Ellen and Trevor at Stonebrook House follow @stonebrookhouse on Instagram today!
Questions? Ideas? Things you need to say? Message us!
Follow Yard to Table on Instagram at @yard_to_table_podcast 🌱🍽️ and see what’s happening with Ellen and Trevor by following @stonebrookhouse. And don't forget to follow, like and leave a review wherever you listen to the show! TY 💙
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Trevor (00:14):
Well, hello Ellen.
Ellen (00:15):
Well, hello Trevor.
Trevor (00:16):
Here we are back at the table for a little episode of
yard to table.
Ellen (00:22):
Yes, our last episode of season one.
Trevor (00:27):
Season One. It's sort of a wrap up, a wrap up, and a look
back at old season one.
Ellen (00:32):
Yeah. I mean, what an amazing journey this has been.
It's been pretty cool. We've hada lot of fun. We have, and it's
been a lot of fun, like we said,very joyful, and I'm really
excited with the response thatpeople have given us, that
they've had a really good timelistening along on the journey.
Trevor (00:53):
Somebody said we were a warm cup of soup in a podcast,
Ellen (00:58):
or comfort food?
Trevor (01:01):
No, yeah, it was comfort food. Comfort food in a podcast,
which I'll take, it is highpraise.
Ellen (01:10):
I think it was what we were going for. So I feel very
seen and heard.
Trevor (01:15):
You actually aren't seen at all, right? Because it is a
podcast,
Ellen (01:18):
that's right. It's an expression being seen,
Trevor (01:21):
just clarifying, yeah, just just making sure, yeah.
Ellen (01:26):
But we have we appreciate the feedback that
people have given us, and thoseresponses have been great, and
I'm just thankful to our amazingguests.
Trevor (01:36):
We've had a lot of wonderful people join us on the
podcast.
Ellen (01:40):
They did not know what they were getting into. Wow,
Trevor (01:43):
they had a little bit of an idea what they were getting
into, but it's a lot of us.
Yeah, some people knew us reallywell. Some people didn't know us
at all, and they were everybodytook it in stride.
Ellen (01:52):
They did. They were all open and excited about the
concept of yard to table andwhat we were looking to create
here on the podcast. And I thinkwe need to give everybody a
shout out. I mean, I can'texpress enough gratitude to our
dear friend Liz Rueven of Kosherlike me. Guest, number one.
GUEST number one, the
Trevor (02:12):
ultimate, the original guest of yard to table, and
always will be
Ellen (02:17):
just her enthusiasm for farming and cooking and
celebrating her Jewish heritageand vegetarian dishes,
Trevor (02:28):
I like that she said that I was a good eater, which
my mother would be very happy tohear.
Ellen (02:33):
You felt very, very seen.
Trevor (02:36):
You're, you're a good eater. And I, and I do pride
myself on being good eater, andshe's right, and you're
surprised I'm not double my sizefor the amount that I'm a good
eater, but I'm happy,
Ellen (02:46):
okay, if you were. And then, of course, we had
Christina Koether of Nomadica,who just took us on an
incredible journey around nativeplants and inspiration around
growing and practices and how tocreate a national park in your
backyard. Yeah,
Trevor (03:05):
and she's been so great with Stonebrook and all the help
that she's given us and learningthat she's given us over the
years that we've been here, andthe tips and the tricks and the
help and the growing and thegood stuff, it's all been she
has definitely helped the yardin immeasurable ways.
Ellen (03:20):
And I love Christina always messages me on Sundays,
which I so appreciate after shelistens to a new episode of the
podcast. Super fan, I'll takeit. I really I appreciate it,
and it's so fun to hear herfeedback and hear what she has
to say.
Trevor (03:35):
And what about that Lori? Lori Cochran Dougal, good
people, the farmers market,yeah, that's the good stuff. I
think that so much of what shetalked about, and so much of
what she did in what she does inthe farmers market, with all the
different programs, all thedifferent charitable
organizations that she connectswith, is so much more than I
(03:57):
even remotely thought. And Iknew a lot about the farmers
market is not like a place I'venever been before. They're just
so insightful to all the otherprograms that they're doing.
Ellen (04:07):
There's so many levels of the work that the farmers
market does that creates theseripples throughout our community
that really provide so muchpositive change totally in so
many areas, obviously supportinglocal growers and makers, but
from those that have foodinsecurity to supporting
(04:27):
veterans and the amazingprograms that they have for
children, it's such a huge it'spretty huge ripple.
Trevor (04:34):
It's pretty excellent.
It's pretty epic, yes, and justthe people that she surrounds
herself with is just so amazing,the farmers, the people that
we've met at the market, peoplethat we've met at the market
that have also been on thepodcast,
Ellen (04:46):
that's true, like Genee.
That's right. Genee Habansky ofherbaceous catering, what a
wonderful conversation that was.
I mean, Janae is at the marketevery Thursday. She is an
incredible chef. Who it alsodoes catering for private
events.
Trevor (05:03):
We just had a pot pie of hers. It's so good.
Ellen (05:06):
We talk about the pot pie, we actually have a squash
lasagna. That's right, we do.
We're gonna have tonight. Ibelieve that's from the freezer.
It's nice and cold and chilly. Iwill take it delicious. But her
approach is so much about whatwe're intentional about for your
table, which is supporting localgrowers, really being seasonal
and sustainable with how youapproach food, growing things in
(05:29):
her own yard, and really usingthose other items that she can't
grow, but being veryintentional, which we love and
obviously supports our mission.
If we have a mission at yard totable, I think we do
Trevor (05:47):
cultivating a delicious life one yard at a time, there
you go. I also thought it waspretty cool. She said it was
funny.
Ellen (05:53):
I'm sensing a theme here with your comments.
Trevor (05:55):
Is there?
Ellen (05:57):
good eater thinks I was funny?
Trevor (06:00):
Weird. Okay. Anyway, One more guest that we had that
was also cannot be unnamed, isMarina Marchese. Oh my gosh,
this was such a our honeysommelier, a whirlwind, amazing
and Trevor of Red Bee, honey,yeah, here in Weston, and that
was really an explosive eyeopening session of honey tasting
(06:22):
and knowledge that we got fromher.
Ellen (06:27):
Yeah, and we had obviously read her, we got been
aware of her book before weactually met her, and then
figured out she was a Westonneighbor, and that was so
incredibly cool. But you'reright. I mean having that
ability to be with someone soknowledgeable and so
experienced, taking you throughthis world, tasting with
Trevor (06:47):
What she shared with us was so amazing. Yes, yes, it was
just
Ellen (06:51):
opened my eyes and palette in a way that I was
completely unexpected. I'venever thought of honey that way.
It was really transformative.
Yeah, so we appreciate and as Ireflect back, I mean how
incredible these strong women,totally in our community, doing
incredible things. You know, Ilove that, and I celebrate it,
and I just
Trevor (07:12):
as we all should,
Ellen (07:14):
thank you so much to these amazing women, these
guests that we've had this year.
And
Trevor (07:19):
what a great way to start. Yeah, it's a good season.
Ellen (07:22):
Yeah, and we've got stuff coming up in 2025 right?
This is not the end of yard totable, not even remotely, no.
Trevor (07:29):
we said that on the last episode. This is the that was
the last episode of the year,but not the last episode ever.
That's right. And we have lotsmore in store.
Ellen (07:38):
We're very excited.
We're going to take a littlehiatus to plan and record. And I
think you mentioned getting outin the field, yeah, I think
maybe literally out in thefield,
Trevor (07:49):
at least one or two field trips that we're going to
do, which is a very excitingtrying it out, see how that
goes.
Ellen (07:58):
Because we want to take you all along with us in this
world, this incredible communityand world that we live in. And
so we're going to try it.
Trevor (08:04):
And our plan is not just to stay just here in Weston and
the very tight knit surroundingareas, but we're going to go on
the water. We're going to gointo the forests. We're going to
go into the fields much furtherout, and really start to explore
this still super hyper localculture of food and growers and
(08:28):
what people are doing in theiryards, if their yard happens to
be the Long Island Sound that'sa yard, that's a yard, it's a
different kind of a yard. It's ayard. It's what's in their
what's in their spaces, in theirhomes and their businesses.
Ellen (08:41):
And I think it's incredible. We have this list of
people that we are reaching outto and talking to about yard to
table, and we continue to be soamazed by the talent and the the
heart and vision of so manypeople doing incredible things
in their yards and at theirtables, and we would love to
(09:02):
hear from all of you, if youknow someone that is creating,
growing, doing amazing things intheir yard. We're open to
understanding who else we needto meet.
Trevor (09:13):
Yeah, we want to explore our area and find out more about
the people that are doing thegreat things. So please feel
free to email us on the show,and it's all in the show notes,
and we'll have a look and alisten, and we'll explore a
little bit more and try to getsome of your favorite guests on.
Ellen (09:31):
And like we said, We'll be back soon. And if you haven't
caught up with all the episodesall previous 10 episodes of yard
to table, take this opportunityto give a listen, or maybe a
second listen, and send us notesand all that other good stuff,
Trevor (09:45):
and try to share it a little bit too. That would
really love that if we if everyperson listening could share it
with a couple of friends, thatwould really help to get it out
there so that more people couldunderstand how to bring that joy
of. Cultivating their life toeach other. And I think that
would be really fun and a goodthing to share in the new year.
Ellen (10:06):
I agree. And we also, of course, in order for us to get
the word out, if you are soinclined and want to take a
moment to follow us on Instagramat Stonebrook house and wherever
you're listening to yourpodcasts, rate us or drop
everywhere. We're everywhere,every platform
Trevor (10:22):
I heartradio, Apple, Spotify, YouTube, you name it
we're on. There's a cuneiformtablet somewhere that somebody
is carving as we speak. That'show you listen to podcasts.
Ellen (10:43):
But if we're not on a platform that you love and you
listen to your podcasts, let usknow that too, yeah, and
Trevor (10:48):
we can certainly find a way to get on that platform,
Ellen (10:51):
yeah? And as we close up our first season, thank you for
doing this journey with me,
Trevor (10:57):
yeah? Oh, well, thank you. This has been a lot of fun,
yeah,
Ellen (11:02):
and it's been such a great experience to do together.
We've talked about,
Trevor (11:07):
we've talked about this for a long time, even in Los
Angeles, we talked aboutsomething that was a something
that we could do together, verysimilar to this different name,
yes, little bit more foodoriented, but we had always
wanted to do something likethis, so it's nice to do it.
Ellen (11:22):
Yeah, it's been such a it's such been such a great
time. And I look forward to moreadventures together as we plan
our next season,
Trevor (11:28):
especially since pretty much, I would say, over 50% of
all of our guests said thatchickens would be something we
should think about.
Ellen (11:36):
How did you just slip chickens
Trevor (11:39):
adventures, more adventures together, chickens.
Chicken adventures.
Ellen (11:45):
Um, I'm gonna pause.
Trevor (11:48):
Is that the end of our of our episode? Is that the end
of our time?
Ever hopeful?
Ellen (11:57):
You never know chicken mission. You'll never know. I
might change my mind at somepoint, not yet, but maybe at
some point I will
Trevor (12:04):
season two. We always have Season Two to look forward
to. Thanks everybody forlistening, and we will be back
in just a little while.
Ellen (12:13):
Thanks for being with us and having a seat at our table.
Trevor (12:17):
Yard to Table is a production of Macrocosm
Entertainment. Don't forget torate us and subscribe anywhere
you listen to podcasts and fortips and more information,
follow us on Instagram@stonebrookhouse.
Well, hello Ellen.
Ellen (00:15):
Well, hello Trevor.
Trevor (00:16):
Here we are back at the table for a little episode of
yard to table.
Ellen (00:22):
Yes, our last episode of season one.
Trevor (00:27):
Season One. It's sort of a wrap up, a wrap up, and a look
back at old season one.
Ellen (00:32):
Yeah. I mean, what an amazing journey this has been.
It's been pretty cool. We've hada lot of fun. We have, and it's
been a lot of fun, like we said,very joyful, and I'm really
excited with the response thatpeople have given us, that
they've had a really good timelistening along on the journey.
Trevor (00:53):
Somebody said we were a warm cup of soup in a podcast,
Ellen (00:58):
or comfort food?
Trevor (01:01):
No, yeah, it was comfort food. Comfort food in a podcast,
which I'll take, it is highpraise.
Ellen (01:10):
I think it was what we were going for. So I feel very
seen and heard.
Trevor (01:15):
You actually aren't seen at all, right? Because it is a
podcast,
Ellen (01:18):
that's right. It's an expression being seen,
Trevor (01:21):
just clarifying, yeah, just just making sure, yeah.
Ellen (01:26):
But we have we appreciate the feedback that
people have given us, and thoseresponses have been great, and
I'm just thankful to our amazingguests.
Trevor (01:36):
We've had a lot of wonderful people join us on the
podcast.
Ellen (01:40):
They did not know what they were getting into. Wow,
Trevor (01:43):
they had a little bit of an idea what they were getting
into, but it's a lot of us.
Yeah, some people knew us reallywell. Some people didn't know us
at all, and they were everybodytook it in stride.
Ellen (01:52):
They did. They were all open and excited about the
concept of yard to table andwhat we were looking to create
here on the podcast. And I thinkwe need to give everybody a
shout out. I mean, I can'texpress enough gratitude to our
dear friend Liz Rueven of Kosherlike me. Guest, number one.
GUEST number one, the
Trevor (02:12):
ultimate, the original guest of yard to table, and
always will be
Ellen (02:17):
just her enthusiasm for farming and cooking and
celebrating her Jewish heritageand vegetarian dishes,
Trevor (02:28):
I like that she said that I was a good eater, which
my mother would be very happy tohear.
Ellen (02:33):
You felt very, very seen.
Trevor (02:36):
You're, you're a good eater. And I, and I do pride
myself on being good eater, andshe's right, and you're
surprised I'm not double my sizefor the amount that I'm a good
eater, but I'm happy,
Ellen (02:46):
okay, if you were. And then, of course, we had
Christina Koether of Nomadica,who just took us on an
incredible journey around nativeplants and inspiration around
growing and practices and how tocreate a national park in your
backyard. Yeah,
Trevor (03:05):
and she's been so great with Stonebrook and all the help
that she's given us and learningthat she's given us over the
years that we've been here, andthe tips and the tricks and the
help and the growing and thegood stuff, it's all been she
has definitely helped the yardin immeasurable ways.
Ellen (03:20):
And I love Christina always messages me on Sundays,
which I so appreciate after shelistens to a new episode of the
podcast. Super fan, I'll takeit. I really I appreciate it,
and it's so fun to hear herfeedback and hear what she has
to say.
Trevor (03:35):
And what about that Lori? Lori Cochran Dougal, good
people, the farmers market,yeah, that's the good stuff. I
think that so much of what shetalked about, and so much of
what she did in what she does inthe farmers market, with all the
different programs, all thedifferent charitable
organizations that she connectswith, is so much more than I
(03:57):
even remotely thought. And Iknew a lot about the farmers
market is not like a place I'venever been before. They're just
so insightful to all the otherprograms that they're doing.
Ellen (04:07):
There's so many levels of the work that the farmers
market does that creates theseripples throughout our community
that really provide so muchpositive change totally in so
many areas, obviously supportinglocal growers and makers, but
from those that have foodinsecurity to supporting
(04:27):
veterans and the amazingprograms that they have for
children, it's such a huge it'spretty huge ripple.
Trevor (04:34):
It's pretty excellent.
It's pretty epic, yes, and justthe people that she surrounds
herself with is just so amazing,the farmers, the people that
we've met at the market, peoplethat we've met at the market
that have also been on thepodcast,
Ellen (04:46):
that's true, like Genee.
That's right. Genee Habansky ofherbaceous catering, what a
wonderful conversation that was.
I mean, Janae is at the marketevery Thursday. She is an
incredible chef. Who it alsodoes catering for private
events.
Trevor (05:03):
We just had a pot pie of hers. It's so good.
Ellen (05:06):
We talk about the pot pie, we actually have a squash
lasagna. That's right, we do.
We're gonna have tonight. Ibelieve that's from the freezer.
It's nice and cold and chilly. Iwill take it delicious. But her
approach is so much about whatwe're intentional about for your
table, which is supporting localgrowers, really being seasonal
and sustainable with how youapproach food, growing things in
(05:29):
her own yard, and really usingthose other items that she can't
grow, but being veryintentional, which we love and
obviously supports our mission.
If we have a mission at yard totable, I think we do
Trevor (05:47):
cultivating a delicious life one yard at a time, there
you go. I also thought it waspretty cool. She said it was
funny.
Ellen (05:53):
I'm sensing a theme here with your comments.
Trevor (05:55):
Is there?
Ellen (05:57):
good eater thinks I was funny?
Trevor (06:00):
Weird. Okay. Anyway, One more guest that we had that
was also cannot be unnamed, isMarina Marchese. Oh my gosh,
this was such a our honeysommelier, a whirlwind, amazing
and Trevor of Red Bee, honey,yeah, here in Weston, and that
was really an explosive eyeopening session of honey tasting
(06:22):
and knowledge that we got fromher.
Ellen (06:27):
Yeah, and we had obviously read her, we got been
aware of her book before weactually met her, and then
figured out she was a Westonneighbor, and that was so
incredibly cool. But you'reright. I mean having that
ability to be with someone soknowledgeable and so
experienced, taking you throughthis world, tasting with
Trevor (06:47):
What she shared with us was so amazing. Yes, yes, it was
just
Ellen (06:51):
opened my eyes and palette in a way that I was
completely unexpected. I'venever thought of honey that way.
It was really transformative.
Yeah, so we appreciate and as Ireflect back, I mean how
incredible these strong women,totally in our community, doing
incredible things. You know, Ilove that, and I celebrate it,
and I just
Trevor (07:12):
as we all should,
Ellen (07:14):
thank you so much to these amazing women, these
guests that we've had this year.
And
Trevor (07:19):
what a great way to start. Yeah, it's a good season.
Ellen (07:22):
Yeah, and we've got stuff coming up in 2025 right?
This is not the end of yard totable, not even remotely, no.
Trevor (07:29):
we said that on the last episode. This is the that was
the last episode of the year,but not the last episode ever.
That's right. And we have lotsmore in store.
Ellen (07:38):
We're very excited.
We're going to take a littlehiatus to plan and record. And I
think you mentioned getting outin the field, yeah, I think
maybe literally out in thefield,
Trevor (07:49):
at least one or two field trips that we're going to
do, which is a very excitingtrying it out, see how that
goes.
Ellen (07:58):
Because we want to take you all along with us in this
world, this incredible communityand world that we live in. And
so we're going to try it.
Trevor (08:04):
And our plan is not just to stay just here in Weston and
the very tight knit surroundingareas, but we're going to go on
the water. We're going to gointo the forests. We're going to
go into the fields much furtherout, and really start to explore
this still super hyper localculture of food and growers and
(08:28):
what people are doing in theiryards, if their yard happens to
be the Long Island Sound that'sa yard, that's a yard, it's a
different kind of a yard. It's ayard. It's what's in their
what's in their spaces, in theirhomes and their businesses.
Ellen (08:41):
And I think it's incredible. We have this list of
people that we are reaching outto and talking to about yard to
table, and we continue to be soamazed by the talent and the the
heart and vision of so manypeople doing incredible things
in their yards and at theirtables, and we would love to
(09:02):
hear from all of you, if youknow someone that is creating,
growing, doing amazing things intheir yard. We're open to
understanding who else we needto meet.
Trevor (09:13):
Yeah, we want to explore our area and find out more about
the people that are doing thegreat things. So please feel
free to email us on the show,and it's all in the show notes,
and we'll have a look and alisten, and we'll explore a
little bit more and try to getsome of your favorite guests on.
Ellen (09:31):
And like we said, We'll be back soon. And if you haven't
caught up with all the episodesall previous 10 episodes of yard
to table, take this opportunityto give a listen, or maybe a
second listen, and send us notesand all that other good stuff,
Trevor (09:45):
and try to share it a little bit too. That would
really love that if we if everyperson listening could share it
with a couple of friends, thatwould really help to get it out
there so that more people couldunderstand how to bring that joy
of. Cultivating their life toeach other. And I think that
would be really fun and a goodthing to share in the new year.
Ellen (10:06):
I agree. And we also, of course, in order for us to get
the word out, if you are soinclined and want to take a
moment to follow us on Instagramat Stonebrook house and wherever
you're listening to yourpodcasts, rate us or drop
everywhere. We're everywhere,every platform
Trevor (10:22):
I heartradio, Apple, Spotify, YouTube, you name it
we're on. There's a cuneiformtablet somewhere that somebody
is carving as we speak. That'show you listen to podcasts.
Ellen (10:43):
But if we're not on a platform that you love and you
listen to your podcasts, let usknow that too, yeah, and
Trevor (10:48):
we can certainly find a way to get on that platform,
Ellen (10:51):
yeah? And as we close up our first season, thank you for
doing this journey with me,
Trevor (10:57):
yeah? Oh, well, thank you. This has been a lot of fun,
yeah,
Ellen (11:02):
and it's been such a great experience to do together.
We've talked about,
Trevor (11:07):
we've talked about this for a long time, even in Los
Angeles, we talked aboutsomething that was a something
that we could do together, verysimilar to this different name,
yes, little bit more foodoriented, but we had always
wanted to do something likethis, so it's nice to do it.
Ellen (11:22):
Yeah, it's been such a it's such been such a great
time. And I look forward to moreadventures together as we plan
our next season,
Trevor (11:28):
especially since pretty much, I would say, over 50% of
all of our guests said thatchickens would be something we
should think about.
Ellen (11:36):
How did you just slip chickens
Trevor (11:39):
adventures, more adventures together, chickens.
Chicken adventures.
Ellen (11:45):
Um, I'm gonna pause.
Trevor (11:48):
Is that the end of our of our episode? Is that the end
of our time?
Ever hopeful?
Ellen (11:57):
You never know chicken mission. You'll never know. I
might change my mind at somepoint, not yet, but maybe at
some point I will
Trevor (12:04):
season two. We always have Season Two to look forward
to. Thanks everybody forlistening, and we will be back
in just a little while.
Ellen (12:13):
Thanks for being with us and having a seat at our table.
Trevor (12:17):
Yard to Table is a production of Macrocosm
Entertainment. Don't forget torate us and subscribe anywhere
you listen to podcasts and fortips and more information,
follow us on Instagram@stonebrookhouse.
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